Easy peasy vegan summer Dal recipe

It´s warm outside and all those fruits and salads are nourishing and fine but in the evening hours you are craving somehow, something grounding and warm?

Got you!

My Vata Dosha is actually aggrevated a bit as well, on hot days delicious salads and more raw foods than usual are making me feel really good. But a warm dish in the evening which is easy to digest (and even easier to prepare) gives me that grounded feeling I need! (And let me sleep way better)!

Why is it a summer Dal recipe?

I used yellow lentils (which are easier to digest) and ingredients that are growing now in my garden and are also in season. You will see that the balance of herbs and veggies in this recipe are fitting perfectly into summer and you will also feel – how good it is for the hot season!

Dosha specific informations about ingredients, will also follow after the instructions! This recipe is Tri-Doshic but when you struggle with balance, you will find some useful tips how to adjust the meal for your specific needs!

Here is my delicious easy peasy vegan summer Dal recipe:

I also added some carrots! Be creative! 🤗

Ingredients:

  • 2 cups yellow lentils, soaked in water overnight
  • 4 cups water
  • 1 can of coconut milk
  • 1 small zucchini, chopped
  • 1 cup of fresh or frozen spinach
  • 1 red onion, chopped
  • 1 teaspoon ginger, minced
  • 3 garlic cloves, minced
  • ½ tsp himalayan salt
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 pinch black pepper
  • fresh cilantro and parsley
  • Gomasio (optional)

Instructions:

  1. Wash the soaked lentils and prepare a pot with 4 cups of water. Bring it to boil and cook the lentils until close to soft.
  2. In the meanwhile, chop the garlic, onions and zucchini and wash and prepare the fresh spinach leaves. Heat 1 tablespoon of coconut oil into a medium sized pan and start with the onions, add the garlic when the onions begin to glaze.
  3. Add the other spices until you have a nice paste before you add the zucchini. Stir well on medium heat until everything is coated evenly. Drop some water in if needed – but stay low with the fat!
  4. Add coconut milk to your lentils and stir in the spice – veggie mix from your pan. Let simmer for another 5 – 10 minutes.
  5. Chop the cilantro and parsley.
  6. Serve Dal with basmati rice, flatbread or quinoa! Top with cilantro and parsley and Gomasio.
  7. Enjoy! 😊

Easy peasy Ayurvedic Dosha hacks:

Vata: If Vata is aggrevated a lot and you don´t feel heat at all, use sesame oil and add some cinamon into your spice mix or use Vata Churna (which I also do a lot)!

Pitta: You could eat the Dal with a fresh salad instead of rice and stay away from the spinach if you feel super hot – you could simply replace it with carrots.

Kapha: You can make this dish without coconut oil and glaze your veggies in a non stick pan by simply adding water after roasting it on medium heat and add water, in small amounts to it. You could also make it like a soup and stay away from the carbs like rice or bread!

So I hope you will like my vegan summer Dal! I will also have a big potion of it this evening – by the way, adding less salt into your dishes and adding more fresh herbs and spices can help you to lose weight if wanted or needed. I like to top with Gomasio which is a mix of sesame seeds and high quality salt for the extra taste! 

Have a beautiful week ahead! If you liked this recipe, leave some love in my comment section below! And tag us on Instagram with your creations! We would love to repost that!

Namaste,

Yours,

Krishnaprema

Ayurvedic Inspired Holistic Summer Recipes

An important topic of Ayurvedic lifestyle is food and nutrition. When it comes to summer, we will feel an increase of Pitta Dosha and can balance here with a specific diet.

In summer it is okay to eat more raw leafy greens to keep Pitta cool and this is also a wonderful side effect to balance Kapha. Light and cool vegetables balance Pitta and Kapha. As it is hot outside, we will not cool out that quickly and can even eat with our Vata dosha more refreshing dishes!

Find also my SOS heatwave tips and hacks here: http://fromayurvedawithlove.com/2019/06/25/ayurveda-sos-guide-to-stay-cool-during-the-heat-wave/http://fromayurvedawithlove.com/2019/06/25/ayurveda-sos-guide-to-stay-cool-during-the-heat-wave/

My Ayuredic summer diet is also Acid/Alkaline balancing – People with a Kapha-Pitta Dosha can also benefit from the recipes I am going to share with you today. I am inspired by plantbased, highcarb, lowfat recipes, which are perfect for summer and Kapha and Pitta friendly!

The recipes are plantbased, gluten-free and have zero oil, less spices and you can find the Ayurvedic tastes for every recipe at the end of the instructions!

I will please your taste buds today with:

  • A delicious and cooling coconut bowl recipe
  • A healthy and grounding potato salad recipe
  • A creamy low fat pasta recipe to feed your soul

I hope you will enjoy every single one of my recipes! I am actually eating them a lot! 🙂

Ayurvedic Meal Plan – High Carb Low Fat inspired

Breakfast

“When life gives you a coconut…make a bowl out of it!“ – Bowl

Refreshing, nourishing and pretty!

Please have this bowl not as the first thing in the morning. Start with a warm fennel tea a half hour before you eat it! Some say coconut joghurt is joghurt and can´t be eaten with fruits, others say it is also a fruit and can be eaten mixed with other fruits. I go very well with my sensitive digestion with coconut joghurt and fruits – try and see how your body is feeling about it! 😊 I think when we don´t eat a bowl like this every morning, we will be fine!

Ingredients:

1 cup of Coconut Joghurt, room temperature

1 ripe peach, cut in pieces

½ banana, cut in slices

1 ripe banana, mashed

1 tbsp blueberries

1 tbsp strawberries

1 tbsp gluten free muesli

1 tsp cashews

1 tsp chia seeds

Instructions:

  1. Mash the banana in a bowl and mix with your coconut joghurt
  2. Cut the peach into peaces and mix under the coconut – banana mix
  3. Slice the banana and then just top everything on your bowl – I always start with the banana slices, go on with the other fruits and sprinkle muesli, cashews, chias at the end over everything!

Pro-Tip: Peaches are Vata pacifying but aggravate Kapha and Pitta. You could replace here with apricot (Kapha and Vata) and Strawberries instead of peaches (Pitta).

You can also skip the banana and cashews when your Kapha is aggravated a lot. 😊

Do you still need a morning routine? Find my article about how-to here: http://fromayurvedawithlove.com/2019/06/30/kick-start-your-day-with-an-ayurvedic-morning-routine/http://fromayurvedawithlove.com/2019/06/30/kick-start-your-day-with-an-ayurvedic-morning-routine/

Lunch

„Potato salad kissed by Mayocado”

Potatoes and Avocado are helpful for losing weight!

Ingredients:

„Potato Salad“

2 big potatoes, cooked, peeled and diced

1 small red onion, diced

2 stalks of green spring onion, diced

2 stalks of green cellery, diced

„Clean Mayocado“

Ingredients:

1 ripe avocado

1 tsp dijon mustard

¼ tsp himalayan salt

½ tsp maple syrup

1 tsp fresh or dried dill, minced

1 tsp lemon juice

1 pinch black pepper

½ cup water

Instructions:

  1. Chop your potatoes into cubes and place in a medium sized bowl. Chop the onion, the cellery and the green spring onions and mix with your potatoes. Set aside.
  2. Peep the Avocado and pull it into another bowl. Mash with a fork until creamy. Mix with mustard, lemon juice, salt, maple syrup, dill and add black pepper and a bit water into your mixture. It should be a creamy consictence which can coat your potatoes evenly.
  3. Mix everything together and top with green spring onions if wanted.

I served black bean patties to it which is also awesome when you have a bbq with your friends! I also love to just have leafy greens underneath the potato salad – so we can feed our taste buds with bitter and astringent!

Pro-Tip: Use warm potatoes and serve also the salad with lukewarm potatoes.

What is Ayurvedic about this recipe? We have here all six tastes according to Ayurveda included:

Sweet – maple syrup, avocado, onion

Sour – lemon

Salty – salt

Bitter – celery, dill

Pungent – celery, onion, dill, mustard

Astringent – potatoes

Dinner

„Soulfeeding Pasta“

Creaminess will let you melt away!

Ingredients:

Gluten-free Pasta of choice

1 cup of spinach, diced

1 red onion, diced

2 cups of cauliflower

2 garlic cloves

½ cup of soaked cashwes

1 tbsp of hemp seeds

1 tbsp lemon juice

2 tbsp nutritional yeast

½ tsp salt

1 pinch black pepper

A bit water

Instructions:

  1. Cook your cauliflower in a bowl or steam it, until soft. Chop in the meanwhile your spinach and onion, heat a bit water in a small pan and start to sautee the veggies. Set aside.
  2. Start boiling water for your noodles and mix all your sauce ingredients in a blender: the cauliflower, the garlic cloves, hemp seeds, cashews, yeast, lemon, salt and pepper.
  3. Mix until creamy. Place your noodles in a bowl and top with sauteed veggies, pour sauce over and mix well.
  4. Enjoy and don´t eat after 6 p.m.! 😉

What is Ayurvedic about this recipe? We have here all six tastes according to Ayurveda included:

Sweet – hemp seeds, cashews

Sour – spinach, yeast, lemon

Salty – spinach, salt

Bitter – spinach

Pungent – onion, garlic

Astringent – spinach

Takeaways:

  • Plantbased wholefoods are perfect to nourish our body, in summer we can help to stay cool with specific foods
  • Ayurveda recommends to eat 6 tastes with every meal – this is not even that hard as you can see!
  • During the Pitta season it is okay to eat raw fruits and cooling foods – important here is to find a balance to not aggrevate one specific Dosha a lot
  • Pitta and Kapha go well without any oil in their dishes – let yourself inspire by delicious SOS-free recipes
  • Start your morning always with warm water, eat never too cold and make the experience that this alone can help your mind-body-soul wellbeing a lot!

If you liked my recipes, let me know in the comment section, tag me in your pictures on Facebook and Insta!

Let´s start into a new week, get nourished and energized! Wishing you all the best!

Namaste!

Yours,

Krishnaprema

Strawberry Coconut Porridge

Cool down for the summer months!

It is strawberry season and berries have wonderful qualities we all can benefit from now in our nutrition! I am all addicted about those little, red berries…full of flavour and freshness!

I want to share one of my most favorite porridge summer recipes with you today. Find tipps for your dosha down below!

„Strawberry Coconut“ Porridge

Dream Team: strawberries and coconut flakes!

Ingredients:

½  cup gluten-free oats

½ cup of shredded coconut, unsweetened

2 Mejdool dates, soaked over night

3-4 cups of plant based milk

Pinch of Himalayan salt

1/2 tsp cinnamon

1/4 tsp cardamom

1 handful of fresh strawberries, stems removed 

1 tbsp natural maple syrup or agave juice

Chia seeds or flax seeds

How to make Strawberry Coconut Porridge:

 Heat the plant milk and add the oats and salt. Stir until nicely cooked, on low heat for about 5 minutes. Chop the dates in small pieces. Add the spices, the shredded coconutand the dates and continue stirring.

Chop some strawberries in small cubes and add them for 2 minutes to your porridge, stir well and let them get warm a bit. If you need more creamy consistency, add more plant milk if needed.

Add the porridge to a serving bowl and top with fresh strawberries and the syrup. Sprinkle with flax seeds or chia seeds!

For the extra vacation feeling: Put your porridge into a coconut bowl and spoon it with a wooden spoon, lay down in a hammock and enjoy it there – to have all the tropical summer vibes you need!

Easy, holistic, vegan!

Vata: This recipe is for you during the summer months, but coconut and strawberries have cooling qualities – be mindful here!

Pitta: This is your breakfast recipe! You could also use coconut milk to get more oft he coconut-cooling qualities during the summer months!

Kapha: Leave the shredded coconut and dates away. Add more strawberry cubes into the porridge and use no or less sweetener. Double the oats.

Ayurvedic facts about strawberries:

  • They pacify all three doshas
  • Strawberries have a taste of sour, sweet and anstringent
  • They are high in fibre, Vitamin C and anti-oxidant – Antioxidants neutralize harmful molecules called free radicals
  • They are anti-inflammatory and make our skin glow

Do you like my Porridge recipe? Let me know and share your experiences in the comment below! I also love tags on Instagram!

Enjoy and have a beautiful start into the new week!

Namaste!

Krishnaprema 🙂