from Ayurveda Today, Volume 21, Number 4, Spring 2009 Serves 4 Doshic Notes Vata, neither increases nor decreases Pitta, reduces Kapha, reduces Ingredients 3 cups mung sprouts 1/2 cup carrots and/or zucchini, finely chopped 1 to 1 and 1/2 teaspoons baking soda 1/2 teaspoon mineral rock salt 1 teaspoon cumin powder 1 teaspoon fennel powder […]
from Ayurveda Today, Volume 22, Number 1, Summer 2009 Serves one generously Here’s a cooling drink to enjoy in the heat of the summer as a breakfast beverage, an afternoon pick-me up or a light dinner. The recipe is inspired by a cucumber milk recipe given by Vasant Lad for calming internal heat and appeasing […]
from Ayurveda Today, Volume 24, Number 2, Winter 2011 Serves 4 – 6 This warm winter soup is packed with flavor and easy to make. You can peel the sweet potato and squash, if desired. However, many nutrients are just under the skin of vegetables and the skin on both of these should be tender […]
from Ayurveda Today, Volume 8, Number 3, Winter 1995 Serves 4 – 6 Although this soup is tridoshic, the light and dry quality may stimulate vata, so vata should not eat it more than twice a week. The spice in this recipe make the lentils okay for pitta. Sautéing the garlic helps to get rid […]
from Ayurveda Today, Volume 23, Number 2, Fall 2010 Fall is a wonderful time of year to transform any in-season vegetable, such as cauliflower, into a rich, hearty soup. Cauliflower is digestion-friendly to pitta and kapha and, by the warm, smooth, and unctuous qualities of this soup, it becomes equally welcoming to vata during its […]
from Ayurveda Today, Volume 6, Number 4, Spring 1994 Corn soup is a good breakfast food. Corn Soup balances all three doshas, but its long term effect is drying for vata. So vata can eat occasionally and pitta in moderation. The cilantro helps remove some of the heat for pitta. Medicinal uses: This is a good […]
from Ayurveda Today, Volume 21, Number 4, Spring 2009 Serves 4 Doshic Notes Vata, neither increases nor decreases Pitta, reduces Kapha, reduces Ingredients 3 cups mung sprouts 1/2 cup carrots and/or zucchini, finely chopped 1 to 1 and 1/2 teaspoons baking soda 1/2 teaspoon mineral rock salt 1 teaspoon cumin powder 1 teaspoon fennel powder […] 
© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad Serves 4 2 cups water 1/2 cup plain yogurt 2 Tbs Sucanat or other sugar (or to taste) 1/2 tsp ground cardamom 1/2 tsp fresh, grated ginger OR 1/4 tsp dry ginger Doshic Notes Good for all doshas, especially kapha. Blending […] 
© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad Sidha Dugdham (Medicated milks) for Kapha Disorders No. 1 – Peppercorns 1/2 tsp peppercorns, ground 1 cup milk 1/4 cup water Mix all ingredients and heat to boiling point. Continue to cook on medium heat, stirring constantly, until there […] 
from Ayurveda Today, Volume 22, Number 1, Summer 2009 Serves one generously Here’s a cooling drink to enjoy in the heat of the summer as a breakfast beverage, an afternoon pick-me up or a light dinner. The recipe is inspired by a cucumber milk recipe given by Vasant Lad for calming internal heat and appeasing […] 
© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad Serves 4 Doshic Notes Balancing for all three doshas. Ingredients 3 cups water 4 cloves 2 pinches nutmeg, ground 2 pinches cinnamon, ground 2 pinches cardamom, ground 1/2 inch piece of fresh ginger, chopped fine 1 tsp black tea […] 
© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad Serves 6 Yellow mung is sweet and cooling, and mainly calms vata and pitta. It is very easy to digest and promotes strength.The seasonings here help to balance the drying, light and astringent qualities of this soup that could […] 
from Ayurveda Today, Volume 24, Number 2, Winter 2011 Serves 4 – 6 This warm winter soup is packed with flavor and easy to make. You can peel the sweet potato and squash, if desired. However, many nutrients are just under the skin of vegetables and the skin on both of these should be tender […] 
from Ayurveda Today, Volume 8, Number 3, Winter 1995 Serves 4 – 6 Although this soup is tridoshic, the light and dry quality may stimulate vata, so vata should not eat it more than twice a week. The spice in this recipe make the lentils okay for pitta. Sautéing the garlic helps to get rid […] 
from Ayurveda Today, Volume 23, Number 2, Fall 2010 Fall is a wonderful time of year to transform any in-season vegetable, such as cauliflower, into a rich, hearty soup. Cauliflower is digestion-friendly to pitta and kapha and, by the warm, smooth, and unctuous qualities of this soup, it becomes equally welcoming to vata during its […] 
from Ayurveda Today, Volume 6, Number 4, Spring 1994 Corn soup is a good breakfast food. Corn Soup balances all three doshas, but its long term effect is drying for vata. So vata can eat occasionally and pitta in moderation. The cilantro helps remove some of the heat for pitta. Medicinal uses: This is a good […] 