simple, easy recipes for the vata doshaby Khushboo Aulakh-Bhatt
Now that you understand the basics of the vata dosha, you must be wondering how you can incorporate vata foods in your diet. This post has a series of simple, easy, and delish recipes that calm the vata.
The following food chart provides a list of “good” foods for vata:
Though all other foods are okay in moderation, increasing the consumption of vata foods will help keep it balanced and make you feel happier.
This post includes the following recipes:
- Chickpea salad
- Peach and plum crumble
- Green bean and carrot stovetop frittata
Chickpea Salad – one serving
- 1 cup boiled or canned chickpeas
- 1 medium tomato, chopped
- 1 medium cucumber, chopped
- 10-12 mint leaves
- 2 tsp lemon juice
- 3 tsp extra virgin olive oil
- ½ tsp salt
- ½ tsp black pepper, crushed
To boil the chickpeas, soak them overnight in three cups of water. Drain out any remaining water in the morning and boil them in two cups of water on medium heat for 2-3 hours.
In a mixing bowl, combine olive oil, lemon juice, salt, and pepper. Tear the mint leaves using your hand and add to the bowl. Whisk the dressing for 15-20 seconds.
Combine the chickpeas, tomatoes, and cucumbers in a large salad bowl. Add the dressing. Mix thoroughly and serve cold.
This also makes a great, healthy filling for a wrap or for a quick sandwich.
Peach and plum crumble – two servings
- ½ cup peaches, chopped, not canned
- ½ cup plums, chopped
- 1 cup all purpose flour
- 1/3 cup oats
- 1/3 cup + 4 tbsp dark brown sugar
- ½ tsp cinnamon
- ½ cup butter
Preheat oven to 350. Grease a 6 x 6 baking tray with butter. You can also double the recipe and use a 8 x 8 baking tray.
In a mixing bowl, combine flour, oats, 1/3 cup sugar, cinnamon, and butter. Mix everything thoroughly with hand or wooden spatula until the butter is well incorporated.
Place a layer of plums and peaches in the baking tray and sprinkle evenly with 4 tbsp dark brown sugar. Spread the flour and oat topping over the fruits.
Bake for 30-35 minutes until the topping is golden and crunchy. Serve warm with vanilla ice cream.
Green bean and carrot stovetop frittata – serves two
- 4 large eggs
- 1 medium onion, thinly sliced
- 2 medium carrots, chopped
- 1/3 cup chopped green beans
- 2-3 tbsp olive oil
- 1 tbsp milk
- 1 tsp oregano, fresh or dried
- 1 tsp salt
- 1 tsp black pepper, crushed
Heat olive oil on medium flame in a non stick fry pan. Add the sliced onions and cook till translucent. Add the carrots and green beans. Cover the pan and cook till the vegetables are softened.
In a large bowl, whisk the eggs with milk and spices so they’re light and frothy. Reduce heat to low and add the egg mixture to the fry pan. Stir the vegetables to ensure they’re evenly distributed.
Cover and cook for 12-15 minutes. The frittata is cooked if a toothpick inserted in the center comes out clean. Serve warm with crusty bread.
Keep watching out the next post – it will have more vata recipes!