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 14, Number 1, Summer 2001 Serves 4 Asparagus is astringent, sweet, cooling and a diuretic. It is balancing, tridoshic and mildly laxative. Vata can add a little more cayenne, pitta more cumin seeds and kapha more mustard seeds. A quick summer recipe for veggie goodness. Doshic Notes Vata = Pitta = Kapha = […]
from Ayurveda Today, Volume 27, Number 2, Fall 2014 Serves 2 – 4 I picked a red cabbage this morning and it was so sweet and juicy I made a raw salad. This should be eaten at noon when the digestive fire is strongest. Doshic Notes Vata + – Pitta + – Kapha = Ingredients […]
from Ayurveda Today, Volume 1, Number 4, Spring 1989 Serves 4, generously Potatoes and cabbage can be a little drying for vata. Although the ghee, tumeric, and salt help mitigate this, vatas should still go easy on this dish. A warm, filling winter recipe. Doshic Notes Vata +- Pitta = Kapha = Ingredients 1 cabbage, […]
from Ayurveda Today, Volume 2, Number 2, Fall 1989 Washing Rice Wash the rice twice and drain. To wash rice properly, put the measured rice in a saucepan and fill to the top with water. Stir and gently pour off the water until the rice starts to escape. Fill again with water and stir 2 […]
Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Vasant Lad, B.A.M.S., M.A.Sc. Serves 4 A great way to use the last of the summer vegetables from your garden. This subji has tridoshic energetics. It balances agni and is laxative. A good food for bones and joints. Doshic Notes Tridoshic Ingredients 4 cups […]
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 […] 
© 1994, Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad Serves 4 The Qualities of Daikon Radishes Radish is pungent and heating with a pungent vipak. It is digestive and relieves gas. Medicinal Uses: A good food for constipation, hemorrhoids, and heart conditions. Radish has a diuretic action and is […] 
From Ayurveda Today, Volume 14, Number 1, Summer 2001 Serves 4 Asparagus is astringent, sweet, cooling and a diuretic. It is balancing, tridoshic and mildly laxative. Vata can add a little more cayenne, pitta more cumin seeds and kapha more mustard seeds. A quick summer recipe for veggie goodness. Doshic Notes Vata = Pitta = Kapha = […] 
from Ayurveda Today, Volume 27, Number 2, Fall 2014 Serves 2 – 4 I picked a red cabbage this morning and it was so sweet and juicy I made a raw salad. This should be eaten at noon when the digestive fire is strongest. Doshic Notes Vata + – Pitta + – Kapha = Ingredients […] 
from Ayurveda Today, Volume 1, Number 4, Spring 1989 Serves 4, generously Potatoes and cabbage can be a little drying for vata. Although the ghee, tumeric, and salt help mitigate this, vatas should still go easy on this dish. A warm, filling winter recipe. Doshic Notes Vata +- Pitta = Kapha = Ingredients 1 cabbage, […] 
from Ayurveda Today, Volume 2, Number 2, Fall 1989 Washing Rice Wash the rice twice and drain. To wash rice properly, put the measured rice in a saucepan and fill to the top with water. Stir and gently pour off the water until the rice starts to escape. Fill again with water and stir 2 […] 
Excerpted with permission from Ayurvedic Cooking for Self-Healing by Usha and Vasant Lad, B.A.M.S., M.A.Sc. Serves 4 A great way to use the last of the summer vegetables from your garden. This subji has tridoshic energetics. It balances agni and is laxative. A good food for bones and joints. Doshic Notes Tridoshic Ingredients 4 cups […] 