Cucumber Raita

Cucumber Raita

SERVES 3 - 4

This is lovely as a cooling side dish. Great for the summer time and for pregnancy.

I like to serve with a rice dish, quinoa dish or a lentil soup.

(Avoid serving with fruit or meat)

DOSHAS

Vata - This is good for vata!

Pitta - This is good for pitta - if you are feeling hot you can skip the jalapeno and/or hing.

Kapha - Can add extra chili and hing but skip hemp. Take in moderation for kapha.

INGREDIENTS

• 1 cucumber

• 1/2 cup yogurt

• 1/3 cup peanuts, crushed (I used a mortar and pestle)

• 1 tbsp hemp seeds

• 2 tsps ghee

• 1/2 tsp cumin seeds

• 1/2 chili (thai chile or jalapeno), deseeded and diced finely

• pinch of hing

• 1 - 2 tbsps fresh herb such as cilantro and/or mint - chopped finely

DIRECTIONS

1. Peel the cucumber and finely grate using a grater. Put grated cucumber in a small bowl then strain cucumber juice out from the shredded cucumber. (I use my hands and squeeze the juice out).

2. In a medium bowl add the strained cucumber, yogurt, crushed peanuts and hemp seeds.

3. Heat ghee in a small pan on medium heat. Add the cumin seeds and chili. Once seeds pop add hing. Heat until fragrant (1 - 2 minutes) then add mixture to the yogurt bowl.

4. Top with fresh herbs and salt to taste.

10 Minute Miso Veggie Lunch

10 Minute Miso Veggie Lunch

SERVES 1

I love a quick, easy and fresh lunch! This is a favorite of mine especially when I am hungry and in a pinch.

This also makes for a perfect dinner.

DOSHAS

Vata - This is great for vata!

Pitta - Lots of salt is not ideal for pitta. You could reduce the amount of miso paste and add bitter leafy greens to balance the meal.

Kapha - Lots of salt is not ideal for kapha. You could reduce the amount of miso paste and add bitter leafy greens to balance the meal. Also, consider brown rice + millet noodles.

INGREDIENTS

• 2 cups purified water (can add more as needed)

• 1 heaping tbsp miso paste (look for organic - they also have chickpea if you can’t do soy)

• 1 carrot, peeled and chopped into bite size pieces

• 5 snap peas, chopped into bite size pieces

• 1 rice noodle cake (I use Lotus Foods Organic brand) (you can use whatever alternative noodle you desire!)

• Few sprinkles of wakame (optional)

DIRECTIONS

1. Bring water to boil on medium high heat in medium to large saucepan. Add in miso paste.

2. While you are waiting for it to boil prep your vegetables. Feel free to use whatever vegetables you have on hand.

3. Once boiling, add vegetables and cook for about 4 minutes. Depending on the vegetables you use, you may need to cook harder vegetables longer and greens for a shorter time.

4. Add in noodles and cook for 4 more minutes. Use fork to separate noodles after 2 minutes of cook time.

5. While noodles are cooking you can add wakame.

6. Give everything a final stir then transfer to a bowl and enjoy!