Vata Balancing Soup

Last modified on 2012-11-02 22:26:39 GMT. 0 comments. Top.



7 C.      Purified Water

1          Small baking Pumpkin – peeled, seeded and cubed

1          Winter Squash (acorn or butternut squash) – peeled, seeded and cubed

3          Sweet Potatoes – peeled and cubed

2 tsp.    Mineral Salt


3 Tbls.   Ghee

½ tsp.  Black Mustard seeds – whole

½ tsp.   Cumin seeds – whole

1 tsp.    Turmeric – ground

½ tsp.   Coriander – ground

½ tsp.   Cinnamon – ground

¼ tsp.   Cardamom – ground

pch.     Nutmeg – ground

pch.     Hing (Asafoetida) – ground


1 in.      Ginger root, fresh – peeled and minced

2          Garlic cloves – minced

2          Leeks, white part – finely sliced


1 lb.     Tofu, extra-firm – cubed

1 Tbls.   Bragg’s Liquid Aminos


½ C.     Almond Butter


1 C.      Cashews – chopped

1 Tbls.   Pure Maple Syrup



1. Place water, pumpkin, winter squash, sweet potatoes and salt in a 5-quart pot – bring  to a boil over high heat – reduce heat to medium, cover and simmer for about 15 minutes or until the ingredients are tender


2. Melt ghee over medium heat in a medium skillet – sauté black mustard seeds until they pop – add the cumin seeds, sauté – add the remaining ground spices, sauté – add the ginger, garlic and leeks, sauté – add tofu and Bragg’s, sauté until golden brown


3. Remove 2 cups of broth and 2 cups of tender vegetables from pot and place in a blender – add almond butter – blend until smooth – pour back into the pot of vegetables, stir


4. Add sautéed ingredients to soup pot, stir – add cashews and maple syrup, stir  


Makes 1 large pot of soup


Dosha Options – once soup is in bowl:

Vata – add a teaspoon of ghee, garnish with grated fresh ginger

Pitta – garnish with grated coconut

Kapha – add a dash of ground clove, garnish with grated fresh ginger


Peaceful Sleep Spiced Milk

Last modified on 2012-07-10 00:05:50 GMT. 0 comments. Top.

Organic milk, soy milk or rice milk – to make one cup
Ghee – a spoonful
Pure Maple Syrup – to taste

Use a “pinch” to a “shake or two” of each – to taste:

Stir ingredients in a small pot to blend…when warm (not hot), pour into your favorite cup…drink slowly, following your breath…enjoy the sweet aroma and imagine yourself drifting into a deep and peaceful sleep. Good night…


Panchakarma Kitchari Recipe

Last modified on 2012-07-10 00:59:18 GMT. 0 comments. Top.

Kitchari is a soft cooked mixture of grains, and is usually prepared as a combination of basmati rice, mung dal (beans) and a blend of digestive spices. While providing essential nutrients, Kitchari allows the digestive system to rest, which helps to facilitate the body’s cleansing process during Panchakarma.
Ingredients (Organic)
2 cups Mung Dal (split green or yellow)
1 cup White Basmati Rice
2 tablespoons Ghee (clarified butter)
1 teaspoon Black Mustard Seed – whole
1 teaspoon Cumin Seed – whole
1 teaspoon Fennel Seed – whole
½ teaspoon Fresh Ginger Root – grated
1 teaspoon Turmeric – ground
1 teaspoon Coriander – ground
1 teaspoon Cardamom – ground
½ teaspoon Cinnamon – ground
1 pinch Hing (Asafoetida) – ground
7 cups Water (approx.)
1 pinch Salt (natural mineral)
Sort through the mung dal and rice to remove any stones. Rinse the dal and rice until the water runs clear; drain.
Melt the ghee in a large pot over medium heat. Sauté the mustard seeds in the ghee until they pop. Add the other whole seeds and ginger; sauté. Stir in the remaining ground spices. Add the mung dal and rice; sauté for another 2 minutes. Add the water and salt; bring to a boil, then simmer for 30 – 40 minutes or until the dal and rice become very soft.
Vegetables, suitable for your Doshic type (refer to your food list), can be cut into small pieces and added during the last 15 – 20 minutes of cooking time.
Optional Garnish:
Vata and Kapha – fresh grated ginger
Pitta – chopped cilantro leaves or grated coconut


Balance & Bliss® Ayurvedic Center

5409 North Florida Avenue
Tampa, FL 33604
(727) 417-4006