Suggested meal recipes for individuals who are equally of all 3 Doshas

Kitchari
preparation time: 45 minutes
Yields: About 8 Cups
Benefits: Kitchari is considered one of the most beneficial foods in Ayurveda because it purifies the digestive tract while allowing the whole body to rest and restore. Kitchari provides enough protein and energy to help someone build vitality and strength as it balances all 3 doshas with its grounding, calming and warming aspects.  Truly, this recipe is tridoshic. Ayurvedic physicians often prescribe a kitchari diet before, during, and after panchakarma, a rejuvenative treatment that cleanses toxins stored in bodily tissues as it restores systemic balance. Kitchari gives the body a much-needed rest from constantly processing different foods while providing essential nutrients.

½ cup organic, white basmati rice
¼ cup yellow dal, the really tiny ones you’ll find at an Indian market.  Use red lentils if this tiny yellow dal is unavailable
8 cups purified water
1 Tbs. ghee
½ teaspoon cumin seed
1 inch fresh ginger root, peeled and chopped fine
1 teaspoon cinnamon
1 teaspoon cardamom powder
1 bay leaf
½ teaspoon celtic sea salt
½ teaspoon ground cumin
½ teaspoon turmeric (increase to 1 tsp. for Pitta)
¼ bunch fresh cilantro, chopped
1 tsp. raw olive oil (high quality)

Warm ghee in a medium saucepan.  Add whole cumin seeds and sauté for 1-2 minutes.  Wash rice and dal well (until water is clear) in a fine mesh colander.  Add rice and dal to ghee and stir.  Saute one more minute then add water, ginger, cinnamon, cardamom and bay leaf and bring to a boil.  Cover and cook over medium-low heat for 30 - 40 minutes, stirring occasionally.  Add salt, cumin and turmeric.  Garnish with cilantro & olive oil and serve.

Variation:  At 20 minutes into the simmering process, add fresh chopped root vegetables such as parsnip, celery root, fennel root, yam or leek.  At 25 – 30 minutes into it, add fresh chopped dark leafy greens like collards, kale, beet greens, spinach or chard.

Some innovative ways to serve Kitchari: Garnish with:
The juice of one small lime (or lemon)
1- 2 Tbs. raw sauerkraut
½ tsp. asafetida (hing)
Fresh grated daikon radish, beet and/or ginger

Or Serve over:
A bed of baby salad greens
Sautéed kale or collard greens
Kale or Cabbage Salad
By Talya Lutzker. www.talyaskitchen.com

Tridoshic Spice Mix
preparation time: 5 minutes
Yields: 6 ounces

1 clean, dry 8oz. glass jar
2 oz. whole fennel seed
2 oz. whole cumin seed OR cumin seed powder
2 oz. ground coriander seed

Place spices in jar with lid & shake well.  Fennel, cumin & coriander are the “digestive regulator” spices of Ayurveda.  Balancing to all 3 doshas, you can offer this spice mix to any dish and increase the meal’s digestibility.
To make a tea: Make spice mix with seeds only.  Boil 2 cups water, add 1 heaping Tbs. of Tridoshic Spice Mix (seeds only).  Grind seeds with water in blender and strain. Good digestive aid.
By Talya Lutzker. www.talyaskitchen.com

Tridoshic Lemon Tahini Dressing
preparation time: 10 minutes
Yields: About 1 ½ Cups

1 cup raw tahini
½ cup purified water
Juice of 2 small meyer lemons
1 Tbs. apple cider vinegar
1 inch ginger root, peeled & chopped fine
3 Tbs. fresh, minced cilantro
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. fennel seed
1 Tbs. celtic sea salt
1 tsp. ground black pepper

Place all ingredients in a blender or food processor.  Mix until tahini is fully blended.  Store in a glass jar with tight fitting lid.  Shake well before each use.
By Talya Lutzker. www.talyaskitchen.com

Masala Chai - Spiced tea, a bold black tea

Ingredients:
1 table spoon of green cardamoms
1 table spoon (equivalent) of cinnamon

Optional, if you like the specific tastes
1/4 table spoon of cloves
1/4 table spoon of fennel seeds

1 tea bag or 1 teaspoon of ordinary black tea per cup (quality is immaterial)
Half cup of water (per cup of tea)
Half cup of milk (per cup of tea)
Sugar to taste (normally, a minimum of half a teaspoon per cup of tea).

Method:
Grind the cardamoms and cinnamon (and cloves and fennel if you like) to a fine powder and keep in an airtight bottle.  Bottle must be airtight as it is essential to maintain and hold the aroma.

1.Put the milk and water in a saucepan.  Add ¼ cup each for evaporation.  Bring to boil. 
2.Add sugar (minimum of half teaspoon per cup) and 1/8 teaspoon of ground spices.  Bring to boil. 
3.Empty the tea bags (one bag per cup) or put one heaped teaspoon of tea.  Bring to boil and turn off heat.  Let it seep for a minute or so. 
4.Pour through a sieve, and serve.

Remarks:
Use any of the spices that you like the taste of.  After some experimentation, mix your own proportions.  Steep the tea for shorter or longer periods, depending on your taste.  Generally served for more formal occasions.

An offering from the Heart – a Deepak Singh recipe.  www.SpiritualJourneys.net

All recipies are copyright of the authors.