Recipes and Cooking Tips

Winter Warming Chai for Each Dosha
Kapha–Balancing Chai
  • 6 cups water
  • ⅛ of an orange slice or a nice pinch of dried orange peel
  • 5 cardamom pods
  • 2 cloves
  • ½ teaspoon grated ginger
  • ½ teaspoon ginger powder
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried tulsi leaves
  • Honey to taste* (optional)

Vata–Balancing Chai

  • 6 cups water
  • 6 cardamom pods
  • 1 cinnamon stick
  • 1 teaspoon grated ginger
  • ¼ teaspoon ajwain/carom seeds
  • 1 teaspoon licorice powder
  • ¾ teaspoon dried tulsi leaves
  • Milk of your choice
  • Honey to taste* (optional)”

Pitta–Balancing Chai

  • 6 cups water
  • 4 cardamom pods
  • 1 cinnamon stick
  • ½ teaspoon licorice powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon ginger powder
  • ½ teaspoon dried tulsi leaves
  • Milk of your choice
  • ½ teaspoon sucanat or jaggery (optional) or COCONUT sugar, found at coop, Trader Joes, etc.

Support Your Health & Your Local Growers

Okra Soup-Simple and Sattvic
I love this vegetable, especially in the beginning of fall when we, and everything around us is beginning to dry out. Okra’s unique demulcent quality is perfect. It is also perfect making a thicker soup broth which is balancing in autumn/vata season. 

Always Great Vegetable Soup Formula:
Use your “best” oil from your Food Program
Add to a big pot
Add your savory churna
Add your “best” veggies from your Food Program

Yes, it’s that simple. Remember to add veggies working from those that grow under the ground and working your way up–low to high. Start with root veggies and go up from there. These need more time to cook, so they are added first. Lightest, leafy type veggies go in last. Simple. Add water or broth. If you like your soups thick, use less water to vegetable. Salt to taste.

Delicious and Easy Veggie Soup

Cooking for the Week
Tips that have consistnetly helped clients and students:
1. Eat what is fresh and local. Since we have always had a farm share, I cook what comes in the box and fits my food program. Same applies if you garden, or go to the local farmers markets. If there are veggies that aren’t best for me, I share them with a neighbor. Our shares are a good fit and I use it up! Planters of veggie growing vertically can yield a suprising amount of fresh food. Neighborhood gardens and farmer’s markets are another great option.
2. This time of year, winter squashes start appearing and I like to bake them and add Saumya Sweet Spice Mix.
3. Root crops are coming in as well and those find their way into a big pot of chunky soup that I put together on Sunday. Root crops are literally grounding (from the ground) and therefore reduce vata (air+ether) qualities.
4. Other veggies showing up are tomatoes and peppers. I don’t personally eat many of these, but I do make use of them. I puree them into a soup base and freeze it, or make a nice salsa for someone.
5. The second harvest of dark, leafy greens are here. These show up at the beginning and end of summer to assist us in clearing excess heat out of the liver. Dandelion greens, spinach, kale, chard, rapini, beet greens. Greens may be added to soups or sauteed.
6. Crockpots are a handy tool from fall through early spring. Toss ingredients in and sit back and relax. My favorite part of crockpot cooking is how wonderful the house smells when I walk in–ok, and how easy and tasty it is too.
7. Consider soups, stews and crockpot meals to be part of your breakfast this time of year as it helps to get more veggies and it tastes great.

Coming soon….Breakfast Chili

Kale Chips with Saumya Kitchari Spice Mix

1 bunch of kale, purple or green depending on preference
¾ tablespoon olive oil
¾­–1 cup nutritional yeast
1­–1½ tablespoon Saumya Kitchari Spice Mix.

Heat oven to 425 degrees. Wash and completely dry kale by patting it dry with a towel. Remove stems and tear into chip-sized pieces.

Place kale in a bowl and drizzle with oil. Stir and “scrunch” the kale while you sprinkle it with Saumya Kitchari Spice Mix and nutritional yeast (be generous with the nutritional yeast).

Place kale on a baking sheet. Cook for 10–12 minutes. Keep your eye on it and check at least once, especially the first time you cook these to test how hot your oven is.

These chips burn quickly! Stir midway through if kale edges start to brown. You will know it is ready when the kale is crispy but not brown.

Remove from oven and put kale chips into serving dish immediately so the kale doesn’t continue to cook on the sheet.

Kale chips make a wonderful addition to other dishes and are delightful to eat on their own.

Kapha- and Vata-Friendly Popcorn

Popcorn can be a good snack choice for kapha because of its dry and light qualities. With a little extra ghee, a pinch of salt, and the warming herbs of Kitchari Spice Mix, popcorn also becomes a satisfying choice for vata. And, beyond bringing balance, it tastes great!

¼ cup whole organic popcorn kernels
1 tablespoon ghee
½ teaspoon Saumya Kitchari Spice Mix (order here)
Pinch of mineral salt

Melt the ghee in a pot over medium-high heat (make sure the pot is large enough for the popcorn to expand!). Add the Saumya Kitchari Spice Mix and popcorn kernels, cover, and shake gently to coat. Don’t walk away, this will happen quickly! Keeping the lid on, gently shake the pot every 15 seconds to prevent the kernels from burning.

Once there is a 2-second pause between each pop, turn off the heat and remove the lid. Add salt or additional ghee to taste.

Digestive Wellness Naturally

“Three years ago, I had come back from India searching for a local Certified Ayurvedic Practitioner to help me continue my Ayurvedic journey and I was so grateful to find Veena! During our first consultation, she asked all of the right questions to truly understand the underlying causes of my sleep and digestive issues. 

Veena was very thorough in her questions, research and follow-up to determine the right treatment plan, recommend the right activities, and practices along with special spices and herbalized oils to help me feel better and restore my energy. I continue to meet with Veena seasonally to reassess and guide me with Ayurveda tools that keep me in balance year-round. Thank you Veena.”     -B.K.