Light Pumpkin Curry Assists in reducing inflammation
1 small sugar pumpkin (sub with Acorn, or butternut squash ok) peeled and chopped 1 cup unsweetened coconut 2 fresh tomatoes chopped (1/2 cup canned ok) 5 carrots grated Fresh ginger 1-2 tbls minced Curry powder 1 tbls 2 tbls roasted coriander seeds (powder ok, seeds preferable) 1 tbls black mustard seed for popping 1 branch Curry Leaves (if available) Fresh cilantro for garnish Fresh lemon for garnish Ghee or Coconut oil
Blend Unsweetened coconut , and roasted coriander seeds in blender 10 mins add water to create thick consistency set aside
Cover diced pumpkin with salted water simmer until tender 20 mins or so. Set aside..
In a heavy bottom pan, or Dutch oven with lid. Heat ghee or coconut oil (enough to cover bottom). Add ginger , carrots soften, add curry powder sauté gently until,very aromatic 1 minute or so stirring constantly. Add tomato’s stir add water, if needed to make a runny paste. Add drained pumpkin coat with paste stir gently (reserve pumpkin water) to add to sauté. Stir gently and cover for 15 mins. Add coconut and simmer again for 10 mins or so. Remove from heat . Heat heavy bottom small pan with coconut oil or ghee when hot but not smoking carefully add mustard seeds . Pop,until they are silent . Remove from heat add Curry leaves , quickly add to Pumpkin curry . Garnish with fresh Cilantro, and Squeeze lemon Season with Salt, and Pepper. Red dried chilies may be added to mustard seed fry for heat Serve with with brown rice
important and has direct effect on bodily doshas. According to Ayurveda, each
food and each herb, medicinal herb has a specific taste. When the tastes are
used in the proper amount, individually and collectively, they bring about
balance of our bodily systems.
The taste of an herb
is not incidental but is directly related indeed directly responsible for much
of its therapeutic value. That is why Ayurvedic herbs are generally taken in a
form that requires tasting them, rather than concealing the taste in a capsule.
There is no
problem in taking an herb that has a sweet pungent, or otherwise tempting
taste, but most people here don’t like the bitter or astringent taste, and if
they have to take an herb with either of these tastes, they want tp put the herb
into a capsule and swallow it without tasting it. Since the stomach has no
taste buds, when the herb is taken this way, the effects and benefits derived
from the taste are lessened, because they are not perceived. When we eat food,
we don’t lose the effect of the tastes because we have to chew, when we use capsules, we miss the taste of the
One of the
reason the Ayurvedic physician prescribes an herb is to balance whatever taste
is lacking in the body. The herb transmits that taste and its effects into rasa
dhatu (plasma). Triphala, for example, provides all the tastes except salty,
but it tends to yield the predominant taste that is lacking in the body, which
for most westerners is the bitter taste. That’s why for many people Triphala
taste bitter for some time.later, after regular use, the bitter taste will have
been received into the rasa dhatu, and Triphala may taste sour or sweet.
medicine, most herbs are classified according to their predominant taste,
secondary aftertaste, and potential taste. The main taste acts on rasa dhatu,
the aftertaste acts on the nervous system, and the third taste has either a
heating or cooling effect.
Effects of tastes on the Doshas (constitution)
1) Vata –
People of vata constitution should avoid bitter, pungent, and astringent
substances in excess, because they increase air and have tendency to cause gas.
Foods and herbs containing sweet, sour and salty tastes are good for
individuals of vata constitution.
2) pitta – pitta individuals should avoid sour, salty, and
pungent substance, which aggravate bodily fire. However, sweet, bitter, and
astringent tastes are beneficial for pitta.
3) Kapha – kapha individuals should avoid foods that has the
sweet, sour, and salty tastes, for they increase bodily water, Bitter foe them
are foods with pungent, bitter, and astringent tastes.
This time of the year, colds are common in people. Symptoms include runny nose, cough, congestion, headache, drowsiness, and an achy body. In Ayurveda, colds are viewed as a kapha and vata disorder. Kapha is due to the congestion qualities (cool, moist properties in excess) along with high vat, manifesting as a decreased appetite, chills and body aches.
Here are 6 tips to deal with a cold according to Ayurveda:
Rest – slow down and give your body the time to heal and balance. We have less energy during these winter months. It is a time when our energy wants to go inward so honor this and give yourself the space to relax and restore.
Avoid dairy Products – dairy increases kapha, which manifests as mucous. If you are feeling congested then it is best to avoid all dairy so you don’t add to this congestion.
Sip warm water – this will help you to flush your system as well as keep you warm throughout the day.
Eucalyptus Steams – in a large pot boil water with either eucalyptus leaves or add a few drops of eucalyptus oil once the water is steaming hot. Cover face with towel and bend over pot. Breath in the steam for several minutes. This should help clear up congestion.
Neti – Using a neti pot with salt water will help to flush out excess mucous from your nasal passages follow with breath of fire and alternate nostril breathing.
Ginger – This is one of the best remedies out there for cold because it combats the kapha and vata qualities out of balance. We suggest using fresh herbs such as ginger root, turmeric root, and cinnamon sticks if these are available to you. If not powdered can work as well.
Following an Ayurvedic routine can also help maximize wellness and also boost immunity to help ward off colds.
According to Ayurveda, each organ is at its highest functioning power during certain times. Reflect on different times in your day and utilize healing and balancing tools to bring clarity, routine, and ease mind this fall/winter season.
6-8 am Lunch (kapha) try gentle yoga, pranayama, or walking.
8-10am pancreas (kapha) have a breakfast, and allow digestion to occur.
10-12pm stomach (pitta) digest.
12-2pm heart (pitta) have a lunch and digest.
2-4pm spleen(vata) digest
4-6pm colon, kidneys, Bladder (vata) enjoy dinner
6-8pm lungs (kapha) walk outside.
8-12pm pancreas, small intestine, stomach (kapha+pitta) rest, digest, and sleep.
Adding simple things to your daily routine, such as practicing self abhyanga (warm sesame oil self massages). An hour before shower or any form of exercise. Eat a seasonal warm cooked meal on time. Avoid cold drinks and food during cold winter months.
Jalpa Patel (Jagadamba)
Jalpa Patel (“Jagadamba”) is a knowledgeable Ayurveda Practitioner who is passionate about integrating Ayurveda and Yoga for health and healing. View courses with Jagadamba >
This healthy, sugar free, savory vegan tofu recipe is an Asian inspired delight! It makes a delectable treat for any occasion. Additionally, it’s an important protein addition for vegetarian and vegan diets.
Adding black sesame seeds, cilantro, and orange peel gives the dish an attractive flair, too. Pair this dish with with rice and steamed or sauteed vegetables for a well-balanced, delicious and nutritious meal.
1 pack of Soft Tofu
1.5 cups of toasted Sesame seeds
1 tbsp of Chopped Ginger
1/2 tbsp of sesame or sunflower oil
2 tbsp of Chic pea miso
2 tsp of Soy sauce
1 tbsp of water (add more if necessary)
Cilantro, orange peel, black sesame seeds (optional garnish)
Preheat oven to 350 degrees F.
Drain the tofu and cut into bite size cubes.
Marinate tofu with the sesame oil (or sunflower oil) , chopped ginger and soy sauce. Let sit for at least 20 minutes.
Place the marinated tofu into pan and bake 10 mins in the oven.
In order to make the sesame sauce, mix toasted sesame seeds, chic pea miso, soy sauce, ginger and water. Blend in a vitamix, blender of food processor until it makes a thick paste.
Take tofu out from oven add sauce on the top bake 15 more mins again.
Garnish with black sesame seeds, cilantro and/or orange peel. Serve hot and enjoy!
Medu vada is an Indian fritter made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.
1: one pound Urad Dal
Soak the dal in the morning for 5-6 hours.
Grind the dal with Food Processor in batches with no water
2: Salt to taste
3: one teaspoon whole pepper corn, Pinch of hing
4: cilantro, fresh shredded ginger, Chili peppers may be 1-2
5: Lemon juice
Mix all the ingredients well.
6: take small portion of mixture , pour little lemon juice and pinch of backing soda; mix it well and fry in a medium to high flame.
7: Eat with green chutney, Tamarind chutney and coconut chutney
Rudra Manohara is a Yoga Farm chef, course instructor, staff member and teacher of Classical Hatha Yoga. He is professionally trained and has over 15 years experience in both the culinary arts and massage bodywork therapy, as well as a background in theatre and dance. View Profile >
4 1/2 cups whole-wheat pastry flour or unbleached all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon powder
1/4 tsp freshly grated nutmeg
1 tsp salt
1 cup sucanat or brown sugar
2 cups dried, unsweetened flaked coconut (1/2 cup reserved for topping)
3 cups mashed ripe bananas
1/2 cup coconut oil, melted and slightly cooled
1 1/2 cups coconut milk
1 Tbsp vanilla
1 1/2 cups semi-sweet or bitter chocolate chips *optional*
1. Preheat the oven to 325 degrees Fahrenheit. Lightly grease a 9″ x 13″ baking pan or Pyrex dish.
2. Whisk together in a large bowl the flour, baking powder, baking soda, cinnamon powder, nutmeg, salt, brown sugar and 1 1/2 cups of dried coconut.
3. Combine in a separate bowl the mashed bananas, melted coconut oil, coconut milk and vanilla.
4, Mix together the prepared dry and wet ingredients, just until combined (do not overmix). Gently fold in the chocolate chips, if using.
5. Pour batter into prepared pan. Sprinkle remaining 1/2 cup of dried coconut on top.
6. Place on middle rack of oven and bake for about 1 hour, or until golden brown on top and toothpick inserted in middle comes out clean.
7. Let cool at least 1 hour before slicing and enjoy!
This vegan coconut banana bread makes a delectable and healthy treat!
Below are some tips on how to optimize this recipe for the best taste and effect on health and well-being.
This ingredient can be omitted based on your personal preference. For a healthier option, use dark chocolate chips or low sugar chocolate chips.
If chocolate may be aggravating to your Ayurvedic constitution (dosha), or if you are allergic, you can experiment with carob chips as an alternative.
For banana bread, the perfect banana is one that is mostly yellow with several brown spots. If it has any green on it, even on the stem, wait a day or two. Mushy, slightly over-ripe bananas can work great especially if you don’t want to eat them raw
Soft, ripe bananas with brown spots are best for making vegan coconut banana bread.
Ayurveda is a sister science of Yoga that specializes in customizing diet based your constitution (dosha). We recommend learning more about your dosha through an Ayurveda class, a consultation with an Ayurvedic practitioner or an online dosha quiz.
For Vata dosha, which tends to be more dry and active, bread with yeast can be aggravating as they have a lot of air element. This Banana Bread may be less aggravating since it is moist and rich and has no yeast. To further its pacifying effects on Vata, we recommend slathering on some ghee (clarified butter) or coconut oil if you are vegan. Eating it while it’s still warm and soft will also help pacify Vata.
If you have Pitta and Vata tendencies, it is especially recommended to skip the chocolate ingredient, as it can be overstimulating, heating and drying.
Pitta is the dosha that is hot and sharp. If you are predominately Pitta dosha, leave the chocolate chips out as it can be too heating. The moist, whole grains and coconut milk/flakes in the bread will already pacify Pitta. You can also use a little ghee or coconut oil, but don’t go overboard as too much oil can aggravate Pitta. Let the bread cool down a little longer before eating.
Kapha dosha tends to be heavy, moist and stable. This heavy, moist and dense banana bread might not be the best option for Kapha Dosha. If you do decide to try it, don’t go overboard – start with a small piece, and skip the extra ghee or coconut oil.
Kapha individuals should favor dry and light grains over heavy and moist ones. If you are Kapha and you must try this banana bread, try toasting a thin piece until crispy and garnish with teaspoon of ground flax, pumpkin and/or sunflower seeds on top and a pinch of cinnamon.
Adding ayurvedic spices to your food can aid with healthy digestion.
Ayurveda also considers different diets and lifestyles for each season in order to align with the body’s natural needs.
Ayurveda emphasizes cooling ingredients such as yogurt, cucumber, fresh fruit and salad to balance excess heat in the body.
In Autumn, it is recommended to eat grounding, sweet foods such as squash and use warming spices like cinnamon or clove.
In winter, the body needs a balance between sweet, sour, salty, pungent, bitter, and astringent tastes in the form of warm, hardy stews to keep the body warm, blood flowing and clear mucous.
Spring time is a time for detoxification and light, pungent, bitter and astringent foods such as sprouts or lemons are encouraged.
When to Eat this Banana Bread
We recommend this banana bread for late autumn or early winter because of its balance of warming spices and grounding wholesome ingredients. We recommend late autumn and not early because it is a better time for a detoxifying kitcheri cleanse to prepare the body for the transition of seasons. It would not be an ideal food for springtime when the body is trying to get rid of excess toxins and weight built up during the winter. It can be a cooling dessert in the summer time if served room temperature and eaten in moderation.
If you are interested in learning more about healthy diet and nutrition, check out our cooking and detox courses at the Yoga Farm.