The force Kapha is a union of water and earth. These element’s physical characteristics are cold, moist and heavy. Foods that are cold/moist/heavy taken in excess by a Kapha dominant person will cause their Kapha dosha to become aggravated. Therefore to stay in balance it is good to have a regular helping of foods that are warm/dry/light. Here are some recipes, click on the table to see the recipe:
Recipes
Parathas – Simple lightly fried “roti” bread accompaniment made from whole wheat
4 cups of whole wheat flour
Water to knead
Oil to shallow fry
1.Mix flour and water and knead to a pliable dough.
2.Heat a large heavy flat pan, such as a frying pan.
3.Make 3-4 cm. diameter balls (about 1.5 inch)
4.Roll each ball with rolling pin to a thin disc. Use some dry flour to help to roll.
5.Place the paratha on the pan for 10 seconds, then turn over.
6.Spread a teaspoon of oil on the surface, and turn over. Spread another teaspoon of oil on the second surface.
7.Cook both sides, turning occasionally.
8.Keep the parathas in a deep cloth lined dish, and serve.
A typical North Indian roti. Ghee is the traditional method of cooking this paratha. Consider using it to cook, which will give a unique flavour.
An offering from the Heart – a Deepak Singh recipe. www.SpiritualJourneys.net
Egg-Free Mayonnaise
Preparation time: 10 minutes
Yields: About 1 Cup
1/4 cup ground almonds
1 tsp. mustard powder
1/8 tsp. each: cayenne pepper, cumin & coriander powder
2 tbs. lemon juice
2 tsp. apple cider vinegar
2 tbs. plus 2 tsp. soy or almond milk
1 tsp. celtic sea salt
1 tsp. fresh ground black pepper
½ cup raw olive oil
Place all ingredients, except the oil, in a blender and blend until ingredients are well combined. Continue blending and add the oil, drop by drop, until half the oil has been used. Add the remaining oil in a fine stream until a creamy mix is formed. This will not be quite as thick as mayonnaise made with eggs.
By Talya Lutzker. www.talyaskitchen.com
Fresh Red Onion Coleslaw
Preparation time: 15 minutes
Serves 4 – 6
½ small green cabbage, chopped very fine
1/4 small red cabbage, chopped very fine
1 small leek, finely chopped
1 red onion, finely chopped
1 tbs. apple cider vinegar
1 tbs. dry dill weed
½ tsp. each: celtic sea salt & black pepper
1 tbs. frozen apple juice concentrate
1/4 cup “Egg-Free Mayonnaise”
Wash and finely chop the cabbage and leek. In a small mixing bowl, make “Egg-Free Mayonnaise” and whip in extra apple cider vinegar, dill weed, Celtic sea salt, black pepper and apple juice concentrate. Pour dressing over chopped fresh vegetables. This coleslaw is especially delicious when allowed to marinade an hour before serving.
By Talya Lutzker. www.talyaskitchen.com
Simple Daals (Legumes in a wet curry)
(Editor’s note: Daals are like a hearty soup, suitable for Vata year round. Increase Ginger and/or Asafoetida if excess gas is experienced. Feel free to add small quantities of vegetables as Daal begins to boil, examples are cut snow peas, green beans or peas. Kapha folks would do well to mkae the Dal “less hearty” and add only a decent amount of water).
Simple yet delicious daal(Legume). Indian cuisine has tens of varieties of daals (legumes or beans). And since they are grown in all parts of the country, there could be perhaps a hundred different combinations of recipes for daals.
2 cups any small-seeded daal (example Moong beans)
1.25 inch cube ginger, finely cut
2 sliced green chilies
½ teaspoon Turmeric powder
1 teaspoon whole Cumin seeds
½ teaspoon Asafoetida powder
4 table spoons oil
1 teaspoon salt
¼ teaspoon sugar
¼ cup unsalted, non-fried peanuts
1.Check that the daal does not have any stones. Wash in running water and set aside.
2.Put oil in a deep pan and fry Cumin, green chilies and Asafoetida in oil till the seeds crack
3.Put the rest of the ingredients and daal in this pan, just cover with water, tightly cover pan and boil till daal is totally cooked. Feel free to add boiling water to bring the daal to a consistency of choice. Serve.
Big beaned daals will take a longer time to cook, and also big beaned daals need more spices for them to be tasty. Consider using a pressure cooker. In a pressure cooker, keep heat on maximum till first pressure. Then reduce heat to a minimum, and exactly two minutes later, take off heat, and open when cooled down. Longer times for larger seeded daals. Increase or reduce amount of water, depending on how you like the final dish. Remember, for a daal to be properly cooked, it has to be slightly overcooked – the seeds should all be one and not be singularly discernable, and yet it should not all be a “paste”.
An offering from the Heart – a Deepak Singh recipe. www.SpiritualJourneys.net