My lunch today.
This Thursday, my friend/student Patty Corwin came to class with a head of lettuce from her garden for me, such a nice surprise. With the tremendous heat wave running through San Francisco, I am in need of cooooooling foods, and an appropriately dressed salad does the trick. My pitta is strong enough to do an Iron Man competition right now and it needs to chill out; the coconut milk, fresh mint & cilantro, and lime make this meal delicious and calming to pitta.
QUINOA AND COCONUT-GARBANZOS
serves 1.
1/4 c uncooked quinoa
1 T olive oil
1/4 c garbanzo beans (I used canned, but fresh is always better)
1/4 c coconut milk
1/4 t cumin seeds
1/4 t ground coriander
1/8 t turmeric powder
1 T raw unsalted sunflower seeds
salt to taste
mint to garnish, chopped chiffonnade-style
Cook quinoa (as you would rice, 1 part quinoa : 2 parts water). Fluff and set aside. In a medium saucepan over medium heat, heat oil. When hot, add cumin seeds. Saute for 1 min. Add coriander and turmeric, stir for 30 seconds. Add garbanzos and stir for 1 min. Add coconut milk and bring to low simmer allowing to reduce. (Option to add 2 T vegetable stock to thin) Once the desired consistency is reached, stir in seeds and serve atop quinoa with plenty of mint on top.
- Vata: Ok. Substitute lentils for chickpeas. Substitute rice for quinoa.
- Pitta: Great. Option to use rice instead of quinoa for even more pitta pacification. Use salt & pepper sparingly. Use more mint.
- Kapha: Ok in moderation. Omit coconut milk. Use sunflower oil or ghee instead of Olive Oil. Can toss quinoa with 1 t lemon juice for more flavor.
SUMMER SALAD DRESSING
serves 1-2.
2 T olive oil
juice of 1/2 a lime
1/4 t maple syrup
1 large t chopped fresh cilantro (and/or dill)
salt & pepper to taste
Combine all but fresh herbs. One well-mixed, stir in fresh herb(s). Toss with salad greens, and serve.
- Vata: Add 1 T yogurt. Can substitute half the cilantro for chopped basil.
- Pitta: Great. Do not overly dress. Excess oil aggravates pitta.
- Kapha: Reduce oil by half. Substitute honey or agave for maple syrup. Can substitute half the cilantro for chopped basil.
Hi Kate,
ReplyDeleteThis recipe sounds yummy!
Would love to use fresh garbanzo beans, but I never see them in stores, rare in farmers markets. Any place you know where to get them??
Made the quinoa tonight, it was delish! Substituted coconut oil for olive oil
ReplyDeleteI'm so glad you enjoyed the recipe! :) I saw fresh garbanzos in their pods at Whole Foods the other day, though didn't think to buy any. If you try them out, let me know how they differ from the old canned variety. I didn't see where they were grown, hmmm, I may need to go check and see... :)
ReplyDeleteHi Kate! I recently discovered your blog and I love it! You mentioned agave in this recipe so I was wondering if you could explain to me a little more about its doshic effect. It is good for pitta types? It is one of those things that are really hard to come across since it is not a ayurvedic ingredient. I couldn't find any info on agave nectar at both of my favourite ayurveda books (Eat, taste, heal and A Life of Balance). Anyway, keep on the good work! Jules
ReplyDeleteAgave nectar is best for Kapha. I believe it's because it can be rajasic. Pittas & vatas would do better with maple syrup or brown rice syrup. This was one of my earlier postings; I've updated it now. :)
ReplyDelete