kapha lunch recipes: Cooking gets creative with these midday meals!

kapha lunch recipes: Cooking gets creative with these midday meals!

by August 16, 2012

If you’ve tried the breakfast recipes for kapha dosha then it’s time to go deeper, this week’s post lists delicious lunch recipes for the kapha dosha. We know you have busy schedules with limited time to spend in the kitchen, which is why this week’s recipes focus on food that is easy to make, quick to cook, and can be stored in the freezer without a worry.

Mushroom, Cranberry, and Carrot Pilaf

  • 1 cup button mushrooms, sliced in half
  • 1 cup carrots, diced
  • 1 large onion, diced
  • 1 cup brown or red rice
  • ¼ cup dried cranberries
  • 1 tsp salt
  • ¼ tsp turmeric (optional)
  • 1 bay leaf
  • 1 inch-long cinnamon stick
  • 1 tsp cumin
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 4 cups water
  • 3 tbsp olive oil or ghee
  • A handful of chopped mint

Heat the olive oil or ghee on high in a 2 quart pan till its warm. Add cumin, bay leaf, and cinnamon. Add the onion when the cumin seeds stop spluttering. Add the minced ginger and garlic. Stir for a minute and add the diced onion. Wait for the onions to take on a translucent color before adding in the mushrooms. Sauté mushrooms for 2-3 minutes.

Add the carrots. Reduce heat to medium high and cook for five minutes. Add the spices and reduce heat to low.

While the carrots are cooking, wash the rice thoroughly with water. Add the washed rice and stir for another five minutes. Add water and cover the pot with a lid.

Cook for 40 minutes on a low heat. You may need to adjust the cooking time depending on the type of rice.

Sprinkle with mint leaves before serving. The pilaf can be stored in an airtight container in the refrigerator for 3-4 days.

Chicken and Smashed Pea Sandwiches

  • 1 cup shredded chicken
  • ¼ cup shelled peas
  • ¼ cup mashed avocado
  • 2 tbsp Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 slices thick bread of your choice

To make the smashed peas, blanch the peas in boiling water and crush slightly with a fork. Add ½ tsp lemon juice, and mix them with the mashed avocado.

Combine the shredded chicken with yogurt, salt and pepper.

Put a thick layer of the avocado and pea mixture on the bread. Place the shredded chicken on top.

You can also add a layer of mustard or mayonnaise. Store in cling wrap or Ziploc bags.

Spinach, Apple, and Goat’s Cheese Couscous

  • 1 cup couscous, boiled and fluffed
  • 1 cup baby spinach
  • 1 medium apple, chopped
  • 3 tbsp crumbled goat’s cheese
  • 1 tsp salt
  • ½ tsp black pepper, optional

Mix the couscous with the baby spinach and apple. Add salt and pepper. Sprinkle with the crumbled goat’s cheese.

Serve warm or cold, depending on personal preference. This salad can be stored in the freezer for up to a week.

Stay tuned for next week where I’ll make dinner easier and more fun for the vata dosha!

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