Zachary Might - Ayurveda Cookbook For Two

Ayurveda Cookbook
for two

Heal Yourself, Increase Your Energy and Lose Weight With 100 Ayurvedic Recipes. You are What You Eat.

ZACHARY MIGHT

Copyright 2019 by Zachary Might
All rights reserved.

Table of Contents

Introduction

Ayurveda is an ancient practice with roots that goes back over 5,000 years. With the help of the Ayurveda cookbook, you will discover that Ayurveda cooking has never been easier or tastier. The Ayurvedic diet is a time-tested and widely acknowledged method for restoring your bodys natural balance and promoting optimal health. This cookbook addresses wellness, happiness, and balance via the time-honored principles of Ayurveda. Recipes are designed to balance all constitutions. So no prior Ayurveda experience is necessary.

This Ayurvedic recipe book is a guide to creating quick, tasty, and balanced meals, combining the ancient wisdom of Ayurveda with practical steps for the modern cook. This book provides easily understood guidance for anyone looking to experience Ayurvedic practices for a balanced life of wellness without stress. This book includes more than 70 recipes for healthful living, prepared from ingredients easily available in the West. The easy recipes are deeply nourishing and fully satisfying for all constitutions. The concepts and recipes in this book increase vitality and optimize well-being. Harness the balancing powder of ancient Ayurveda tradition with this cookbook.

Chapter 1
Breakfast Recipes

ROASTED COCONUT-SESAME OATS WITH CHERRIES

Ingredients

• Oats 1 cup
• Almond milk 3 cups
• Unsweetened coconut flakes cup
• Sesame seeds cup
• Cherries 1 cup, halved and pitted

Method

1. Bring the milk and oats to a boil in a saucepan.
2. Turn down the heat and simmer for 15 minutes, or until the milk has absorbed.
3. Dry toast the sesame seeds and coconut flakes in a skillet for 2 minutes, or until brown. Remove from heat.
4. Top the oatmeal with sesame seeds, coconut, and cherries, and serve.

PITTA

Vanilla-Almond Cream of Wheat with Mangos

Ingredients

• Almond milk 1 cups
• Vanilla extract 2 Tbsp.
• Maple syrup 2 Tbsp.
• Cream of wheat 2 cups
• Chia seeds 2 Tbsp.
• Ground cinnamon 1 Tbsp.
• Mango 1, peeled, pitted and diced

Method

1. Bring the maple syrup, vanilla, and almond milk to a boil in a saucepan.
2. Lower the heat and add the cream of wheat.
3. Simmer for 2 to 3 minutes, or until thickens.
4. Sprinkle with cinnamon, chia seeds, and mango.
5. Serve.

PITTA

Cinnamon Pears with Tahini-Honey Puffs

Ingredients

• Almond or rice milk 2 cups
• Pear 1, peeled, cored, and sliced
• Ground cinnamon 1 Tbsp.
• Tahini 2 Tbsp.
• Raw honey 1 Tbsp.
• Puffed rice cereal 2 cups

Method

1. In a saucepan, heat the almond milk.
2. In a bowl, dust the pear slices with cinnamon and set aside.
3. Add the tahini to the warm milk, and add honey to the milk and stir to combine.
4. In a bowl, pour the mixture over the cereal.
5. Top with cinnamon-dusted pears and enjoy.

KAPHA

Hazelnut Granola with Yogurt

Ingredients

• Oats 1 1/3 cups
• Almond milk cup
• Maple syrup 1 Tbsp.
• Flaxseed 1 Tbsp.
• Coconut oil 1 Tbsp.
• Ground cardamom 1 tsp.
• Ground cinnamon 1 tsp.
• Chopped hazelnuts cup
• Chopped fresh dates or figs cup
• Plain yogurt 2 cups

Method

1. Preheat the oven to 400F.
2. In a bowl, stir together almond milk, oats, flaxseed, maple syrup, oil, cinnamon, cardamom, hazelnuts, and dates until combined.
3. Spread the mixture on a baking sheet and bake for 15 to 20 minutes, or until golden.
4. Serve warm with yogurt.

VATA

Pistachio Pancakes

Ingredients

• Baking powder 1 tsp.
• Ground cardamom tsp.
• Ground ginger tsp.
• Ground cinnamon tsp.
• Ground nutmeg tsp.
• Chopped pistachios 1 cup
• Brown sugar 2 Tbsp.
• Spelt flour 2 cups
• Vanilla extract 1 tsp.
• Low-fat milk 2 cups
• Butter 2 Tbsp. melted
• Butter or coconut oil for cooking 2 Tbsp.
• Molasses for topping

Method

1. In a bowl, mix flour, brown sugar, pistachios, nutmeg, cinnamon, ginger, cardamom, and baking powder.
2. In another bowl, add the milk, butter, and vanilla and mix.
3. Gently add the flour ingredients to the butter-milk ingredients and mix.
4. In a pan, melt the butter or coconut oil.
5. Ladle 1/8 cup of the batter onto the pan and cook 2 minutes on each side, or until browned on both sides.
6. Repeat with the remaining batter.
7. Serve with molasses.

VATA

Corncakes with Honey

Ingredients

• Eggs 3
• Buttermilk or goats milk 1 cup
• Cornmeal 1 cup
• Corn flour 1 cup
• Zest of 1 lemon
• Salt tsp.
• Baking soda tsp.
• Baking powder 1 tsp.
• Brown sugar 2 Tbsp.
• Blueberries 1 cup
• Coconut oil 2 Tbsp.
• Molasses or honey for sweetening

Method

1. In a bowl, add the buttermilk and eggs and whisk.
2. In another bowl, mix the corn flour, cornmeal, lemon zest, salt, baking soda, baking powder, and sugar.
3. Add the wet mixture into the dry mixture and stir gently. Add the blueberries.
4. Heat the coconut oil in a skillet over medium heat.
5. Spoon a cup of batter into the pan and cook minutes, then flip and cook minutes more.
6. Serve with honey or molasses.

KAPHA

Herbed Frittata with Peas