We’ve covered some interesting breakfast meals for the vata and pitta doshas, how can the kapha dosha be left behind?! When it comes to the “right” food to eat for your dosha, the kapha dosha can be a little tricky because most good foods for this dosha type are the ones that a lot of people hate eating. So, let’s get a little creative with that, and show you some easy breakfast recipes that take almost no time to put together or can be made over the weekend and stored in the refrigerator.
Morning Glory Yogurt
- ¼ cup grated carrots
- ¼ cup grated apple
- ¼ cup strawberry puree (to make fresh puree, pulse the strawberries in a blender for a few seconds)
- 1 cup Greek yogurt (low fat)
This is a very simple recipe and quite easy to put together. The only thing you need to do is combine all the ingredients in a bowl.
Top with some honey and muesli or granola if you like.
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ½ cup buckwheat flour
- 1 cup cold butter
- 8 tbsp granulated sugar
- 4 tbsp yogurt
- ¼ cup milk (mixed with ½ tbsp white vinegar and left to stand for five minutes)
- 1 tsp vanilla extract
- ¼ cup dried cranberries
- A handful of chopped pecans or walnuts
Preheat oven to 375F.
Sift the dry ingredients together. Grate the cold butter into the dry ingredients and mix with flour so it resembles coarse crumbs.
Add in milk, vanilla, yogurt, walnuts/pecans, and cranberries. Knead till the mixture comes together into a dough.
Shape the dough into a rough ball and slice it into two portions. Pile these on top of each other, and slice into two again. Now, place these on top of each other, and cut into two once more. With a rolling pin, roll the dough into a rectangle shape, roughly about 2.5 cm thick and 6 cm long.
Cut into triangles, brush with egg wash, and bake for 15 minutes until golden.
♦ The unbaked scones can be stored in the freezer for as long as a week. Baked scones last for about two days in the refrigerator. Warm them for a couple of seconds in a preheated oven or a microwave before serving.
Carrot and Flaxseed Muffins
- 1 cup whole wheat flour
- ¼ cup buckwheat flour
- ½ cup grated carrots
- ¼ cup brown sugar
- 2 tbsp olive oil
- ½ cup milk (mixed with ½ tbsp white vinegar and left to stand for five minutes)
- 2 eggs
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 3 tbsp powdered flaxseeds
- ¼ tsp salt
Preheat oven to 375C. Prepare a muffin tray and set aside.
Sift the dry ingredients in a bowl. Add milk, olive oil, and eggs and whisk until no lumps remain. Fold in the grated carrots. If you want, you can also add a handful of raisins at this stage.
Pour into prepared tray and bake for 15 minutes, or until a skewer inserted in the center of the muffin comes out clean.
♦ These can be stored in the refrigerator for five days. Warm them for a couple of seconds in the microwave before serving.
Stay tuned for the next post for some amazing lunch recipes for the vata dosha!