vata breakfast recipes – Stay grounded by starting the day off right!by Khushboo Aulakh-Bhatt May 31, 2012
Breakfast is the most important meal of the day, and rightly so! It prepares you for the day ahead, giving your brain a much needed boost of energy. If you’ve been reading the last few posts on dosha types, you now know your dosha and what kind of food you need to eat to maintain the body’s inner balance.
In this post, I’ll share three make-ahead breakfast meals that are ideal for the vata dosha type. Make these on the weekend and store them for 2-3 days for ready to eat breakfast meals.
Cucumber and cream cheese sandwiches
- 1 medium cucumber, sliced into thin strips with a peeler
- 6 slices of thick multigrain bread
- Couple of tablespoons cream cheese
- A dash of salt and pepper
These sandwiches are fairly easy to assemble. Spread a tablespoon of cream cheese on a slice of bread, layer with cucumber slices, add some salt and pepper, and you’re done.
♥ To store them, wrap them in clear wrap and store in the fridge. Take one out in the morning to enjoy with your coffee, so you are well fed and ready to take on the day.
Oatmeal muffins – makes 6
- 1 cup quick cooking oats
- ½ cup whole wheat flour
- ½ cup sweetened coconut flakes
- 3 ripe bananas, mashed
- 2 medium eggs
- 1 cup milk (mixed with 1 tbsp white vinegar and set aside for five minutes)
- 1 tsp baking powder
- ½ tsp vanilla extract or cinnamon
- ¼ tsp salt
Preheat oven to 350C. Grease and line a muffin tray and set aside.
Sift oats, flour, baking powder, and salt. Add the eggs and milk, whisk until everything is combined and no lumps remain. Fold in the coconut flakes, bananas, and vanilla extract.
Pour in tray and bake for 15 minutes, or until a wooden skewer inserted in the middle of the muffin comes out clean.
♥ These can be stored in the refrigerator in an air tight container for four days. Warm them in the microwave for 30 seconds before serving.
- ½ cup moong beans, soaked overnight in 2 cups water
- 1 medium onion
- 1 green chilly (optional)
- 4 tbsp yogurt
- ½ cup chickpea flour (substitute with whole wheat flour if you cannot find chickpea flour)
- ½ tsp salt (adjust according to taste)
- ½ cup water (more if needed)
In a blender or food processor, pulse the soaked moong beans, onions, yogurt, chickpea flour, and salt, till everything is combined. Add water and pulse again till the batter has a thin consistency, like that of crepe batter.
Brush a non stick pan with olive oil or cooking spray, and pour a couple of tablespoons of batter in the center of the pan. Swirl the pan to spread the batter to the sides. Cover and cook on medium low heat for 5 minutes.
♥ Store them in clear wrap in the refrigerator. Warm these for 30 seconds in microwave before serving. The crepes can be had with a boiled egg or made into a lunch wrap with lettuce, cucumber, onions, and shredded chicken.
In the next post, I’ll share some more breakfast quick fixes for the pitta dosha.