pitta lunch recipes: Balance your dosha with these tasty meals!

pitta lunch recipes: Balance your dosha with these tasty meals!

by July 25, 2012

We’ve covered the basics of the pitta dosha and pitta diet previous posts. Let’s now create some effortless recipes that keep the pitta dosha balanced, and provide you with wholesome nutrition.

Chicken in lemongrass and coconut sauce

  • 2 chicken breasts
  • 2-3 sprigs of lemongrass
  • ½ cup green beans, chopped into inch long pieces
  • 1 onion, finely chopped
  • 1 one inch piece of ginger, finely chopped
  • 3 cloves garlic, finely chopped
  • ½ cup coconut milk
  • ½ cup water
  • 2 tbsp olive oil or any other cooking oil
  • A handful of coriander or parsley leaves
  • Salt and pepper to taste

Cut the chicken breast into bite sized pieces and set aside. Add oil to a large fry pan and add in ginger and garlic. Add onions once the garlic becomes slightly pale. Sauté the onions till translucent. Add in the chicken and green beans, and sauté till the chicken is a light golden brown in color.

Reduce heat to low, and add the coconut milk, salt, pepper, and water. Tear the lemongrass to release flavor and add to the pan. Cover and cook on low for five minutes.

Remove the lemongrass before serving. Stir in coriander or parsley leaves. The coconut sauce should not be too watery. If your sauce appears thin, remove lid and cook on high for a few minutes. Serve with rice or a piece of crusty bread.

Cucumber and chicken yogurt wraps

  • 2 tortilla wraps or pita bread
  • 1 medium cucumber, diced
  • ½ cup shredded chicken (boil chicken breasts until completely cooked, and shred it by hand)
  • ½ cup Greek yogurt
  • Salt and pepper to taste

Mix salt and pepper with the Greek yogurt. You can also add in herbs of your choice, such as chives, oregano, mint, coriander, parsley, and basil.

Spread the seasoned Greek yogurt on the tortilla wrap. Place a few pieces of cucumber and some shredded chicken. Roll it up and wrap with aluminum foil or clean wrap.

This recipe is quite versatile and can be changed depending on your taste. You can add in a whole lot of other vegetables, or even a vegetable puree to go with the chicken.

Stir fried carrots and zucchini

  • 2 large carrots
  • 2 large zucchinis
  • 2-3 cloves of garlic, minced
  • 1 tsp oregano
  • 2 tbsp olive oil
  • 2 tbsp Parmesan cheese
  • 2 tbsp bread crumbs
  • Salt and pepper to taste

Use a vegetable peeler to make thin strips of carrots and zucchini. Set aside.

In a pan, add in the olive oil and minced garlic. Add the vegetable strips and cook for five minutes. Toss in the bread crumbs, oregano, salt, and pepper. Mix everything together and serve with a bit of grated Parmesan cheese on top.

You can also use a julienne peeler to make long, thin spaghetti like strands of vegetables.

Stay around for the next post – I’ll share amazing lunch recipes for the kapha dosha.

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