SPICED RICE VERMICELLI
This spicy stir-fry makes a flavor-packed start to the day for any Ayurvedic diet. If you cannot find curry leaves, use fresh cilantro instead, as both pacify pitta and kapha.
Serves 5 | Prep time: 10 mins | Cooking time: 30 mins
INGREDIENTS
7oz (200g) rice vermicelli noodles
1/4 cup vegetable oil or ghee
1 tsp black mustard seeds
2 tsp cumin seeds
2 tsp peeled and grated fresh ginger
1⁄4 tsp finely chopped green chile, or a pinch chili powder
12 curry leaves (optional)
1/4 cup nuts or seeds by dosha
• VATA cashews
• PITTA & KAPHA pumpkin seeds
1/4 cup shredded cocunut, dried or fresh
• KAPHA omit coconut
1 tsp ground turmeric
2 tsp salt, or to taste
1 1/4 cups green peas or finely chopped green beans or snow peas
1 red bell pepper, seeded and finely chopped
2 tbsp lemon juice
1/4 cup finely chopped cilantro leaves, to garnish
1 Place the vermicelli in a heavy-bottomed saucepan and pour in enough boiling water to cover completely. Cover with a lid and simmer for 3–5 minutes until the vermicelli is tender, then drain. If the noodles are very long, coarsely chop or snip with scissors. Set aside to cool.
2 Heat the oil or ghee in a nonstick frying pan or large wok. When hot, add the mustard seeds and fry until they start to pop. Add the cumin, ginger, chile, curry leaves (if using), and cashews or pumpkin seeds, and fry for 2–3 minutes until the nuts start to brown a little.
3 Add the coconut (if using) and stir. After 1 minute, add the turmeric, salt, and vegetables. Pour in a little water, then cover, and simmer for about 10 minutes over medium heat until the vegetables are almost tender.
4 Add the cooked vermicelli to the vegetable mixture and stir-fry over low heat for 3 minutes. Remove from the heat, sprinkle with the lemon juice, and transfer to a serving dish. Garnish with the cilantro and serve hot.
Agni
This dish contains a variety of herbs and spices, which all stimulate agni (digestive fire) and aid digestion.
WHOLE-GRAIN OATMEAL
The combination of milk and whole grains in this dish make it great for increasing ojas. It will also aid your digestion and keep you feeling satisfied for several hours, fending off any desire to snack before lunch.
Serves 4 | Prep time: 5 mins | Cooking time: 45 mins
INGREDIENTS
1 cup grain by dosha, washed
• VATA amaranth or quinoa
• PITTA barley, amaranth, or quinoa
• KAPHA millet, barley, or quinoa
1/4 cup raisins
1/4 cup sunflower seeds
1 tsp ground cardamom
1/4 cup sweetener by dosha, to taste
• VATA & PITTA dark brown sugar, or agave or rice syrup
• KAPHA honey or concentrated apple juice
13/4 milk by dosha
• VATA & PITTA whole milk
• KAPHA skim milk
1 Place the grain of your choice into a heavy-bottomed saucepan. Add 31/2 cups cold water (13/4 cups) if using amaranth) and bring to a boil. Reduce the heat and simmer for 15 minutes if using amaranth, 25 minutes if using quinoa, and 45 minutes if using barley or millet, stirring occasionally in each case and adding more water to the barley if necessary.
2 Add the raisins, seeds, and cardamom and cook for another 2 minutes.
3 Divide the oatmeal among 4 bowls, add your sweetener of choice, and finally add 1/2 cup milk to each bowl.
Honey
If you are using honey, add it once the oatmeal has cooled down a little. In Ayurveda, honey causes ama (toxins) if heated above 104ºF (40°C).