ginger and apple puree in glass jars displayed with apples

Apple & Ginger Puree – Adrenal Healing Snack

Leave a comment December 10, 2021 jayjagger

Lovely Apple Puree with a Sweet Kick

Do you like apple puree but thought it could do with a bit of a re-vamp? Then here it is! This apple puree comes with a special warming ginger kick plus deliciously added sweetness from some succulent dried medjool dates. A super healthy go-to-snack when you need that little pick me up but don’t want to grab that naughty chocolate bar. Apple puree is also a great winter-warming snack for your kids or delicious as an after dinner or lunch dessert that won’t leave you feeling guilty.

Adrenal Healing ?

This Apple Puree is not only delicious it’s also good for your Adrenals & Your happy Hormones

The combination of ingredients in this puree delivers the right balance of glucose (apple), sodium (celery) and potassium (date) that your body needs in order to prevent blood sugar dips that force your adrenals to fill in and release adrenaline. Eating the right kind of snacks every few hours helps to restore your adrenals and brings your stress hormones back into balance. Click here for more info on adrenal snacks and adrenal health.

Dates are not only packed with potassium. Dates also contain phyto-hormones that resemble oxytocin, the ‘tend and befriend hormone’. Chewing dates slowly can thus calm you down and cheer you up in stressful situations. Date sugars also contain more complex carbohydrates than other fruits. These complex carbohydrates take longer to digest. Because of this they release their energy more slowly into your body and curb your appetite longer than simple sugars.

Feeling Vata: This is a very good snack for you, feel free to eat it a few times during the day. Especially if you are very Vata or if you’re adrenals are exhausted (adrenal fatigue, etc.). If you feel very Vata you can omit the celery and replace with half a sweet potatoe (cooked). Soak your dates before cooking.

Feeling Pitta: This snack works well for you. Leave it as it is, but ensure the apple is sweet and not sour and the dates have been soaked prior to using

Feeling Kapha: Dates can aggravate an already heavy Kapha. Simply make this recipe without the dates.

Healing Recipe

Apple & Ginger Puree – Adrenal Healing Snack

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Apple & Ginger Puree – Adrenal Healing Snack

Do you like apple puree but thought it could do with a bit of a re-vamp? Then here it is! This apple puree comes with a warming ginger kick and a very delicious sweetness from the added dates. A super healthy go-to-snack when you need that little pick me up but don’t want to grab that naughty chocolate bar. Apple puree is also a great winter-warming snack for your kids or delicious as an after dinner or lunch dessert that won’t leave you feeling guilty.

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Prep Time 3 mins

Cook Time 15 mins

Course Dessert, Snack

Servings 1

Ingredients

1 medium apple chopped
1 thumb size knob of fresh ginger chopped
2 medium dates chopped
half a teapsoon of cinnamon optional
half a stalk of celery chopped
1 tsbp of maple syrup optional
2 tbsp lemon juice

Instructions

Add the chopped apple to a heavy bottom sauce-pan and turn to medium to high heat. Add one or two tablespoons of water and start cooking.
Add the chopped dates.
Add the chopped celery stalk.
Cook on medium to high heat with a lid on between 10 – 15 minutes until the apples are well cooked and a bit mushy.
Once cooked turn off the heat and let cool down for a few minutes.
Add the apples, dates & celery mix to a high-speed blender. Add the chopped ginger.
Add the lemon juice.
Blend on high-speed until you have a creamy mix.
Optional: add a spoonful of maple syrup for some added sweetness.
Optional: add half a teaspoon of cinammon.

Notes

Store in an air-tight glass jar. Keeps in the fridge for a few days.

Keyword apple, celery, dates, dessert, ginger, puree, snack, sweets

Contact Me

mail@sarahjayhealing.com

Simple Apple & Banana Turmeric Porridge

Leave a comment December 8, 2021 jayjagger

Anti-Inflammatory Breakfast

This simple apple and banana porridge infused with turmeric provides a super healthy and anti-inflammatory breakfast to kick-start your day.

Why Turmeric?

TURMERIC is a POWERHOUSE, a plant with amazing healing and anti-inflammatory properties, and is one of the most powerful herbs on the planet today to help us humans shield from inflammation, prevent disease, and to keep our bodies strong and healthy. For a full article on what turmeric is and what it does, read on here. Turmeric is also well digested and tolerated by all three doshas. It can sometimes aggravate a very high Pitta, but you would have to take very high dosages for this to happen and a teaspoon like suggested in this recipe should be more than fine.

Why Porridge ?

Porridge is a very nourishing staple breakfast for people with sensitive bellies

A warm porridge in the morning can be a very healing and warming food, especially for people with food sensitivities. Porridge has become a staple in my breakfast repertoire and since consuming it regularly in the mornings, with a teaspoon of added linseeds, it has really improved my digestive issues. It sets me up nicely for the day, especially in autumn and winter times: it gives you this super-nice; cosy and warm feeling in your belly. Especially for Vata types what’s not to like! This porridge is also flavoured with yummy cinnamon. Cinnamon is well torleated by all three doashas, stabilizes blood sugar, reduces blood pressure and its prebiotic properties may improve gut health. For more info on Cinnamon’s benefits click here.

Always opt for Gluten-Free Porridge

I recommend always opting for gluten-free porridge oats. Oats can be cross-contaminated with gluten from the sites that they’re being processed at and only oats that especially state that they are gluten-free can claim to be free of this cross-contamination. I myself do not consume any gluten at all, as I believe gluten is a very triggering substance for most human beings today. I also have very sensitive digestion and food allergies and after swapping my standard porridge oats for gluten-free porridge oats, I realised that I could suddenly handle oats well, whereas this wasn’t the case before.

However in the rare case that you do not tolerate oats well, even when they’re gluten-free, try and opt for millet instead. You can simply cook the recipe below and use millet instead of oats. Or if you don’t tolerate millet either, chose a breakfast grain that you know you do tolerate well, as long as you make sure that it’s gluten free. For more info on gluten and other triggering foods read on here.

Feeling Vata: You can play around with other fruits for this porridge if you like, Vata does well on most sweet fruits. If you want to add dried fruits ensure you soak these overnight. For very ‘dry’ Vatas it can be a good idea to add a little linseed oil on top of your porridge when serving (not during cooking).

Feeling Pitta: Ensure the bananas are very ripe and sweet, if not you can replace the banana with sweet pears instead. Generally avoid any sour fruits. If worried about your Pitta being too high opt for half a teaspoon of turmeric or leave out completly.

Feeling Kapha: Oats are usually too heavy and can make a Kapha feel sluggish and tired. Replace the oats in this recipe with millet, buckwheat flakes or quinoa (amaranth can also be ok in moderation). You can replace the banana with pears.

Healing Recipe

Simple Apple & Banana Turmeric Porridge

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Simple Apple & Banana Turmeric Porridge

A warm porridge in the morning can be a very healing and warming food, especially for people with food sensitivities. Porridge has become a staple in my breakfast repertoire and since consuming it regularly in the mornings, with a teaspoon of added linseeds, it has really improved my digestive issues. It sets me up nicely for the day, especially in autumn and winter times: it gives you this super-nice; cosy and warm feeling in your belly. Especially for Vata types what's not to like! This porridge is also flavoured with yummy cinnamon. Cinnamon is well torleated by all three doashas, stabilizes blood sugar, reduces blood pressure and its prebiotic properties may improve gut health

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Prep Time 5 mins

Cook Time 15 mins

Course Breakfast

Servings 1

Ingredients

1 medium banana chopped
1 medium apple diced
5 tbsp porridge oats gluten-free and soaked overnight
1 tsp brown or golden linseeds (skip if doing a cleanse) soaked overnight
1 tsp turmeric powder, ground
1/2 tsp cinnamom optional

Instructions

Add the porridge oats and the linseeds (if using) to a heavy bottom sauce-pan and cover in water (just enough water to have everything just about covered)
Start cooking on medium heat, stirring frequently.
Add the chopped apple and banana.
Add the turmeric and the cinnamon (if using).
Add a pinch of salt and keep cooking for 10 – 15 minutes, stirring frequently, and until the apples are well cooked through.
Cook until you have reached a nice, creamy consistency. Add a bit more water at the time if the mix starts getting to dry and sticks to the bottom.
Take off the heat and serve.

Notes

You can sprinkle with some cinnamon and add maple or date syrup when serving to sweeten it up a bit. If not on a cleanse you can also sprinkle with nuts or seeds or try roasted coconut chips.

Keyword apple, banana, porridge, turmeric

Contact Me

mail@sarahjayhealing.com

Bombtastically Sweet Yet Healthy Smoothie Goodness

Leave a comment December 10, 2020 jayjagger

This green smoothie will land in your mouth like a bomb and you will be so pleased it did! It tastes so good you’ll wonder what’s the catch.
Well, let me tell you there ain’t one. Just happy cleansing veggies, sweet fruity energy for your liver and absolutely no nasties! Turn it up, get stuck in and ENJOY your green Godess of Love.

I love this smoothie as a great mid-day pick-me up when I’m having that afternoon slump. Instead of a coffee I’ll make myself this yummy potion and BAM, I am revived and ready to get on cracking with my day.

Key ingredients:

Dates: high in potassium, vitamin A and fibre, dates boost energy naturally. Use dates during the day as great pick me up instead of greabbing a coffee or caffeinated tea. Great for people with anemia, a handful of dates a day can help: only a handful contains around 1mg of this necessary mineral.

Celery: celery and celery juice like in this smoothie has powerful anti-inflammatory properties. Plus its super high mineral content is a super-bug cleanser, cleansing through your digestive tract like its no tomorrow. Whilst at the same time providing healing to the sensitive lining of your digestive tract.

Spirulina: spirulina is my go to natural multi-vitamin. It’s more nutrient dense than any other plant on the planet boosting a variety of vitamins and minerals. It’s also brim packed with protein and B12, which makes it a great food for anyone on a vegetarian and especially vegan diet. On top of that spirulina is a great detoxifier, cleansing your body of nasty heavy metals and even radiation. Organic hawain grown spirulina is the best quality you should look out for.

ayurveda scales balance vata pitta kapha

Vata: This smoothie is great for you, just make sure you soak the dates and that you stew your fruits properly.

Pitta: Enjoy this smoothie but leave out the following ingredients: banana and spinach. Simply use more mango and more leafy greens of your choice instead.

Kapha: You can enjoy this smoothie but leave out the banana and the dates. If very heavy in kapha omit the mango also You can use two apples instead of just one, and load up on double the greens.

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Bombtastically Sweet – Yet Healthy Smoothie Godess

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Yield: 1 Large Glass

Bombtastically Sweet - Yet Healthy Smoothie Godess

This green smoothie will land in your mouth like a bomb and you will be so pleased it did; and it tastes so good you'll wonder what's the catch.... well, let me tell you there ain't one. Just happy cleansing veggies, sweet fruity energy for your liver and absolutely no nasties! Turn it up, get stuck in and ENJOY your green Godess of Love.

I love this smoothie as a great mid-day pick-me up when I'm having that afternoon slump. Instead of a coffee I'll make myself this yummy potion and BAM, I am revived and ready to get on cracking with my day.

Ingredients

1 x large banana (or 2 small ones), chopped
2 x dates (soaked in water for at least 8 hours), chopped
half a mango (I usually have sliced frozen mango from the supermarket in the freezer, and use a good handful of cubes), chopped
half an apple, chopped
2 x celery stalks
handful of spinach
handful of leafy greens that I have at hand (lettuce, lambs lettuce, kale, spinach, etc.)
handful of fresh coriander leaves
1 x teaspoon spirulina powder (or 3-4 tablets)
1 x tablespoon good quality organic barley grass powder
2 x tablespoons of shredded coconut
1 x thumb-nail size pice of ginger
1 x teaspoon full of raw honey
half a teaspoon of date syrup
sprinkle of sea salt
optional: dash of cinnamon
optional: dash of ground cardamom

Instructions

Start by adding the chopped banana, the mango pieces, the dates and the chopped apple to a heavy bottom sauce pan. Add a little water to cover the bottom. Cover and cook on low heat for about 10 to 15 minutes or until all the fruit is cooked through, especially the apple.
Once the fruit pieces are cooked through, take them from the pan and add to a high-speed blender or a smoothie maker and blend on high.
Then add all the remaining ingredients (these stay all raw, only the fruit gets cooked) to the cooked fruit mix in the blender, again blend on high and Voila - ready is your greeny godess smoothie.
Serve in a nice, large glass, drizzle with some date syrup: ENJOY!

Stewed apples and pears with star anise cinnamon and syrup

Stewed Apples & Pears With Star Anise & Cinnamon

Leave a comment October 21, 2020 jayjagger

These simple stewed apples and pears are a nice alternative to a grainy breakfast that is easy to make and wipped up in minutes.

Simple but good is what this breakfast provides. It’s a nice alternative to a breakfast full of grains, and even though it’s only fruits, I feel this breakfast always fills me up nicely until mid-day. Cooking time and prep doesn’t take long, which is always a winner in the morning. I usually get up, chop my fruits and cook them on a low heat while I jump into the shower. Out the shower: voila – breakfast is ready!

Cooking your fruits slowly is important:

Stewing your fruits is best when you add a little water and or lemon juice to the bottom of the pan. Heat the fruits on low heat and cook slowly, stirring frequently if you can. This way you’re breaking down the fibre slowly and by not overheating keeping those important health benefits that you want from the fruit.

If you cook fruit too hot and too quickly. you’ll loose lots of the vitamins and minerals by destroying them in the fast and hot heat. Therefor go steady and take your time, leaving a lid on whilst your stewing your fruit slowly bit surely.

Feeling Vata: add some lemon juice to the pot when you start cooking the fruits. Experiment with adding some freshly chopped ginger and more warming spices such as cinnamon and cardamom.

Feeling Pitta: sweet fruits for breakfast work well for you. Enjoy!

Feeling Kapha: If you’re Kapha is very strong, I’d avoid sweet fruits for breakfast as this can make you tired and lethargic. However if you want to go for it, add at least a thumb sized knob of ginger (minced) when cooking your fruits and add more cinnamon and cardamom to boost that metabolism of yours.

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Stewed Apples and Pears with Star Anise and Cinnamon

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Yield: 1 Bowl

Stewed Apples and Pears with Star Anise and Cinnamon

Simple but good is what this breakfast provides. It's a nice alternative to a breakfast full of grains, and even though it's only fruits, I feel this breakfast always fills me up nicely until mid-day. Cooking time and prep doesn't take long, which is always a winner in the morning. I usually get up, chop my fruits and cook them on a low heat while I jump into the shower. Out the shower: voila - breakfast is ready!

Ingredients

1-2 apples, depending on your appetite, diced
1-2 pears, depending on your appetite, diced
5 whole cloves
about 60ml water
1 x star anise
1/2 teaspoon cinnamon
maple or date syrup to serve
optional: oat or millet porridge

Instructions

Add the apples and pears to a small heavy bottom sauce-pan, together with the cloves, water and star anise, and bring slowly to a boil.
Then turn heat down to a low and simmer, lid on, for about 10 minutes or until the fruits have reached their desired consistency. I like it very soft!
Add the cinnamon, and take off the heat. Let cool for about 10 minutes, than serve.
Optional: cook yourself some nice oat or millet porridge, than topp with your stewed fruits, drizzle with syrup and serve, voila!

Notes

Feel free to experiment and add dried fruits such as raisins, figs and dates (etc. ) to the mix (soaked overnight is always best for all three doshas when using dried fruits).

This Sri Lankan Kola Kanda Bowl herbal porridge

Sri Lankan Kola Kanda Bowl – Green Godess

Leave a comment October 21, 2020 jayjagger

What is Kola Kanda?

This Sri Lankan Kola Kanda Bowl is a traditional Sri Lankan herbal porridge hailed for its nutritious and medicinal powers.

Kola Kanda (from the leaf Gotu Kola ‘Kanda’), is a traditional Sri Lankan herbal porridge, hailed for its nutritious and medicinal powers.
Gotu Kola, also known as the ‘herb of longevity’ is a staple in Ayurvedic, Chinese and Indonesian medicine.
Gotu Kola can heal skin issues, to boost circulation (to the brain and extremities). It is thus improving brain power and concentration.
Gotu Kola also promotes liver and kidney health.

In Sri Lanka ‘Kola Kanda’ people consume this soup as a nutritious ‘drink’ for breakfast. Sri Lankan’s prepare this dish to provide healing and to prevent disease.

If you don’t have fresh gotu kola to hand, you can sub with watercress, lambs lettuce or coriander. You can also buy dried gotu kola leaves online and add a teaspoon or two to the porridge made with watercress. Gotu Kola is balancing for all three doshas, predominantly kapha and pitta.

Feeling Vata: This is a great breakfast for you. You do well on all kinds of rice, and the greens mentioned here are fine for you too. If feeling very Vata add a bit of coconut oil before serving and season well with salt and pepper. You’ll enjoy the maple or date syrup.

Feeling Pitta: Gotu Kola is a great cooling herb for Ptta. Traditionally Gotu Kola was used to stop bleeding from high Pitta. Enjoy the cooling greens in this recipee and feel free to add more!

Feeling Kapha: This is great breakfast for your dosha. Gotu Kola tastes bitter and astringent, which is perfect to balance out Kapha’s sweet and heavy nature. Go easy on the syrups or leave out completly.

Weekly Recipe

Green Godess – Sri Lankan Kola Kanda Bowl

Kola Kanda (from the leaf Gotu Kola ‘Kanda’), is a traditional Sri Lankan herbal porridge, hailed for its nutritious and medicinal powers.

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Yield: 1 Bowl

Greeny Goodness - Sri Lankan Kola Kanda Bowl

Kola Kanda (from the leaf Gotu Kola 'Kanda'), is a traditional Sri Lankan herbal porridge, hailed for its nutritious and medicinal powers. Gotu Kola, also known as the 'herb of longevity' is a staple in Ayurvedic, Chinese and Indonesian medicine. Gotu Kola has been proven to heal skin issues, to boost circulation (to the brain and extremities) and thus improving brain power and concentration. It also promotes liver and kidney health. In Sri Lanka 'Kola Kanda' is consumed as a nutritious 'drink' for breakfast: a nourishing mushy soup full of gotu kola leaves, providing healing and prevention of disease. If you don't have fresh gotu kola to hand, you can sub with watercress, lambs lettuce or coriander. You can also buy dried gotu kola leaves online and add a teaspoon or two to the porridge made with watercress. Gotu Kola is balancing for all three doshas, predominantly kapha and pitta.

Ingredients

50g white basmati rice
150ml water for cooking rice
1 x pinch of asafoetida or 1/2 clove of garlic
1 cup of fresh gotu kola leaf (if you don't have access to gotu kola leaf you can substitute with 1 x cup of watercress, lambs lettuce or fresh coriander)
50ml almond milk (try and find plant milk without any additional fats added such as sunflower oils - not good for your health!)
sea salt and fresh black pepper to taste
Maple or date syrup to taste (if on a cleanse skip the syrup. If you need something sweet top with raw honey - but raw is a must on a cleanse).

Instructions

First, wash and rinse the rice at least three times.
Add the rice to a pot and add the water.
Add the asafoetida or garlic. Turn up the heat and bring to a boil.
Simmer on a medium heat until the rice is cooked and very soft, so you can cook the rice a little longer than usual (10-15 minutes). You want a nice mushy consistency.
In the meantime chop the gotu kola (or lamb's lettuce, watercress etc.) and mix with some water and the plant milk. Mix until you have a consistency that you like. I usually put it in my Vitamix and blend it for a few seconds on a high speed with the milk and a little water.
Once the rice is nice and mushy, take it off the heat.
Now mix in the green smoothie with the rice. Give it a good stir.
Then put the pot back on the stove and get it to a simmer for a few minutes.
Season with salt and pepper.
Add more water if you like a thinner texture, and if you like it sweet, serve with maple or date syrup.
Garnish with herbs of your choice!

Sweet Mung Daal Porridge

Leave a comment October 20, 2020 jayjagger

This vitalising and cleansing sweet mung daal porridge will have you longing for more! Mung beans’ astringent nature literally scrapes your bowels clean. They draw out toxins from your digestive tract, clear up excess mucus and combat dampness in your body.

This sweet little number offers a great alternative to standard breakfasts such as oat porridge and Co. and can also be a welcome change for people sensitive to grains and pseudo-grains. Mung daal is high in protein, potassium, vitamins A, C, and E, magnesium, calcium and iron.

Health benefits of mung daal:

Mung daal is rich in micro-nutrients, namely potassium, iron, magnesium iron and copper. Additionally the little beans also contain B6, folate (B9) and fibre. Super high in protein mung daal is thus also a great food for vegetarians and vegans. In comparison to other beans, mung daal doesn’t usually produce the dreaded bloat that so often goes in hand in hand with digesting other types of beans and pulses. Yellow daal produces something called ‘butyrate’: a short-chained fatty acid. Butyrate makes yellow daal much easier to digest and it also helps to maintain the health of the digestive tract and walls.

Feeling Vata : mung daal can aggravate a very dry and light Vata type, however this breakfast is balancing out this effect with the sweetness of raisins and maple syrup. Cook the mung daal in some coconut oil and add some salt to taste.

Feeling Pitta : mung daal are great for Pitta’s as they are very cooling in nature. This is a great breakfast for you.

Feeling Kapha: You’ll enjoy this breakfast but it can be a bit on the heavy side for you. Add plenty of ginger and cinnamon and go a bit easier on the dried fruits and maple syrup.

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Sweet Mung Daal Porridge

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Sweet Mung Daal Porridge

This vitalising and cleansing breakfast will have you longing for more! Mung beans astringent nature literally scrapes your bowels clean. They draw out toxins from your digestive tract, clear up excess mucus and combat dampness in your body.

This sweet little number offers a great alternative to standard breakfasts such as oat porridge and Co. and can also be a welcome change for people sensitive to grains and pseudo-grains. Mung dal is high in protein, potassium, vitamins A, C, and E, magnesium, calcium and iron.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

100g mung daal (soaked over night in water)
2 x cups of water
1/2 x teaspoon turmeric (curcuma)
1/2 teaspoon coriander seeds (ground in pestle and mortar)
1/2 teaspoon cinnamon
250ml oat-milk (or plant milk of your choice, just ensure it hasn't got any extra fats added to it. Most plant milks have added sunflower oils or other fats added and trust me this ain't good for your health. I use oatly's organic oat milk and it's free of any extra added fats.)
3 x tablespoons maple syrup
seeds of 2-3 cardamom pods, freshly ground in pestle and mortar
1 x thumb size knob of fresh ginger, minced
handful of raisins, soaked over night
optional: 1/2 teaspoon of saffron strands

Instructions

Drain the soaked mung daal and add to a frying pan. Roast in the frying pan on a medium heat until the daal becomes fragrant and is lightly roasted.
Add the roasted mung daal to a medium sized sauce pan and add water, turmeric, cinnamon and coriander seeds. Put a lid on and simmer for about 15 minutes and until everyrthing is nice and mushy.
Now take a potato masher and mash everything in the pot until you have your preferred consistency.
Add the plant milk, maple syrup, the cardamom seeds, fresh ginger and a bit of salt and pepper to taste (optional: add the saffron strands) and bring everything to the boil.
Cover and simmer for about 10 - 15 minutes.
Add the soaked raisins and mix through. Cook for another minute or so.
Serve in bowls and garnish with chopped and roasted almonds, a sprinkle of cinnamon and drizzle with maple syrup to taste.

amaranth porrdige with pears and dried fruits

Amaranth Porridge With Pears and Dried Fruits

Leave a comment October 20, 2020 jayjagger

Amaranth porridge is a great alternative to oats or millet and can be a great substitue for those who can’t digest traditional grains or other psyeudo grains very well.

Amaranth is great for Kapha and Pitta types. Vata’s should try it out and mix with extra oil and sweet tastes to combat the very astringent and dry nature of amaranth. Amaranth ‘s astringent taste helps to dry up excess dampness and mucus in Kapha’s system. This benefits the lungs and respiratory system.

Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata’s should avoid Amaranth as it’s too light for already light and airy Vata. Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth’s astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata’s can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and extra salt if needed.

Feeling Vata: try out this breakfast by adding a dollop of coconut oil and a bit more salt to taste before you serve. Sweet pears and soaked dry fruits are all fine for you. If you’re feeling very Vata swap the amaranth with simple and plain porridge oats.

Feeling Pitta: you do well on this breakfast, just ensure that the fruits you add are sweet and avoid all sour fruits.

Feeling Kapha: amaranth is great for you, but you don’t do so well on an overload of sweet fruits. Leave out the dry fruits and simply make this breakfast with pears and raisins. You can also add more ginger and cinnamon if you feel you need that extra kick in the morning,

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Amaranth Porridge with Pears and Dried Fruits

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Amaranth Porridge with Pears and Dried Fruits

Amaranth porrdige is a great alternative to oats or millet, and can feel less heavy for those who feel traditional porridge might be too filling or too heavy on the gut. Amaranth is great for Kapha and Pitta types. Vata's should try it out and mix with extra oil and sweet tastes to combat the very astringent and dry nature of amaranth.

Amaranth ‘s astringent taste helps to dry up excess dampness and mucus in Kapha’s system. This benefits the lungs and respiratory system. Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata’s should avoid Amaranth as it’s too light for already light and airy Vata. Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth’s astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata’s can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and extra salt if needed.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 x cup amaranth flakes (or whole amaranth soaked over night)
1 x cup oat milk (I use oatly's organic as it's the only oat-milk I know that doesn't contain any extra added oils. Most oat-milks contain added sunflower or other fats. Try and find one without, it's better for your health!)
1 and a 1/2 x cups of water
1/2 x teaspoon nutmeg
1/2 x teaspoon turmeric (curcuma)
seeds of 2 x cardamom pods, ground in pestle and mortar
1.5 cm of fresh ginger, minced
1 and 1/2 x tablespoons maple syrup to taste
1 x pinch of salt
freh pepper to taste
2 x medium sized pears, diced
1 x teaspoon vanilla extract (try finding one without alcohol)
1 x teaspoon cinnamon
handful or more of dried fruits of your choice, soaked over night

Instructions

Add all ingredients (apart from the pears, the cinnamon, and the vanilla extract) to a medium sized sauce-pan, and simmer for 5 minutes with the lid on.
Then add the chopped pears and cook slowly on a low to medium heat, whilst stirring every now and then, for about 10-15 minutes. Keep adding water if mixture gets to dry.
Add the vanilla and the cinnamon and cook for another few minutes.
Then add the raisins to the pot and slowly mix through.
Take off the heat, then serve with maple syrup and extra cinnamon.
Voila!

warm amaranth breakfast bowl with apples and raisins

Warming Amaranth Bowl With Apples & Raisins

Leave a comment October 20, 2020 jayjagger

If oats, millet and Co. are not for you, or you simply want a bit of a change to your morning breakfast routine, try out some amaranth porridge for breakfast. It’s light and dry nature makes it an ideal grain for the Kapha dosha.
Amaranth ‘s astringent taste helps to dry up excess dampness and mucus in Kapha’s system. This benefits the lungs and respiratory system. Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata’s should avoid Amaranth as it’s too light for already light and airy Vata.
Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth’s astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata’s can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and salt for example.

Feeling Vata: you can try if this recipee works for you by adding coconut oil or olive oil, adding more salt and adding plenty of soaked raisins, figs or dates, and more of the sweet apple. Or simply cook this recipee but use oats instead of the amaranth.

Feeling Pitta: this is a great breakfast for you as amaranth is pacifying for Pittas. Raisins and sweet apples work well for you too, so it’s a WINNER!

Feeling Kapha: amaranth’s astringent nature is a superb psydo-grain for Kapha’s as it drys up excess mucus and helps remove Kapha’s excess dampness. Apples and raisins are fine for you too.

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Warming Amaranth Bowl with Apples & Raisins

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Yield: 1 Bowl

Warming Amaranth Bowl with Apples & Raisins

If oats, millet and Co. are not for you, or you simply want a bit of a change to your morning breakfast routine, try out some amaranth porridge for breakfast. It's light and dry nature makes it an ideal grain for the Kapha dosha.
Amaranth 's astringent taste helps to dry up excess dampness and mucus in Kapha's system. This benefits the lungs and respiratory system. Amaranth is completly gluten free. It also has a cooling effect on hot Pitta types. Vata's should avoid Amaranth as it's too light for already light and airy Vata.
Amaranth is very high in protein (30% more protein than rice), and contains four times as much calcium as wheat. It is also high in magnesium and manganese. Amaranth's astringent taste is often balanced with oily, sweet, sour and salty ingredients. Vata's can try this breakfast by adding plenty of coconut or olive oil, and adding sweet fruits, and salt for example.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1/2 x cup amaranth, soaked in water over night
1 x full apple, diced
1/2 x teaspoon cardamom
1/4 x cup raisins, soaked over night
1/4 x teaspoon salt
1 x cup of water
maple syrup to serve
fresh figs or other fruit to garnish

Instructions

Chop the apple into small pieces.
Heat 1-2 tablespoons of water in a medium sized sauce pan.
Add the cardamom and cinnamom and mix well with the water.
Then add all remaining ingredients (apart from the water) and mix well, whilst still heating on a medium heat.
Then add the water and bring to the boil. Turn down heat and simmer for 15-20 minutes, until the amaranth becomes light and fluffy. Keep stirring every now and then, as amaranth can stick and burn quickly at the bottom of the pan!
Serve with extra cinnamon, maple syrup, and garnish with fresh figs or other stewed or fresh fruit.

Yummy Breakfast Compote

Leave a comment October 16, 2020 jayjagger

This delicate bowl of stewed fruits, seeds and warming spices is very deceptive in its actual breakfast prowess. Can just stewed fruits and seeds fill you up enough for the morning? YES. THEY CAN.
An absolute great addition to your breakfast repertoire, this bowl of yummy goodness won’t disappoint. Brimming with vitamins and minerals, high in antioxidants and gut cleansing seeds, this breakfast is a must for anyone who wants to start their day healthy and clean, but not skim on the taste in any way. If you’re doing a cleanse, you can simply leave out the seeds and add more apples and bananas instead to bulk out the breakfast and not go hungry.

Feeling Vata: This is a great breakfast for you. Experiment with adding other sweet fruits that you like, such a mangos, or add soaked raisins and dates. You also do well by eating this breakfast as warm as possible. If you use nuts for sprinkling you do best with re-activated nuts (soaked then roasted).

Feeling Pitta: If you’re feeling very Pitta leave out the Banana (you can replace with Mango instead or simply omit). Chia can sometimes aggravate Pitta’s. If you feel that’s the case simply replace the chia seeds with more flax seeds. Topp your compote with soaked & roasted Almonds.

Feeling Kapha: Avoid the Banana and use fresh apples that have a nice astringent taste. Use more chia and less of the flax seeds. Experiment with extra warming spices such as ginger, allspice, anise. Avoid topping with nuts.

Weekly Recipe

Yummy Breakfast Compote

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Yield: 1 Portion

Yummy Breakfast Compote

This delicate bowl of stewed fruits, seeds and warming spices is very deceptive in its actual breakfast prowess. Can just stewed fruits and seeds fill you up enough for the morning? YES. THEY CAN.

An absolute great addition to your breakfast repertoire, this bowl of yummy goodness won't disappoint. Brimming with vitamins and minerals, high in antioxidants and gut cleansing seeds, this breakfast is a must for anyone who wants to start their day healthy and clean, but not skim on the taste in any way.

If you're doing a cleanse, you can simply leave out the seeds and add more apples and bananas instead to bulk out the breakfast and not go hungry.

Ingredients

1 x thumb size fresh ginger root, chopped
juice of half a lemon
1 x Banana, chopped
1 x Apple or Pear (or both), chopped
1-2 figs (optional), chopped
1-2 handfulls of blueberries (I use wild ones from frozen)
1 x teaspoon sunflower seeds (soaked over night if possible but also works without)
1 x teaspoon pumpkin seeds (soaked over night if possible but also works without)
2 x teaspoon flax seeds (soaked overnight if possible)
2 x teaspoons chia seeds (soaked over night if possible)
1 x teaspoon cinnamon powder
half a teaspoon cardamom powder

Instructions

Add a little water to the bottom of a medium sized saucepan.
Add the chopped ginger and set heat setting to medium.
Add all the chopped fruits and the frozen blueberries, leave heat on a medium, cover the pot and cook for about 5 minutes, stirring occasionally and until the fruits start to soften nicely.
Add the lemon juice, and all the seeds (flax, chia, pupkin and sunflower), plus the cinnamon and cardamom, and stir everything in. Lower the heat slightly to a low simmer and continue to cook with the lid on for abother 8 - 10 minutes.
If the mixture is bubbling too much when the lid is on, turn the heat a little bit lower. You want to stew the fruit mixture slowly and not over cook it.
Cook like this until all the fruits are nicely cooked and the whole mixture has a nice and gooey consistency.
Take the pot of the heat and let the mixture sit and cool down for about 8 minutes with the lid on.
Pour the mixture into a bowl, sprinkle with roasted nuts of your choice, and VOILA, your yummy breakfast compote is at the ready.

NOTE: If on a cleanse, leave out all the seeds and simply stew the fruits with lemon juice, the ginger and spices. Add extra portions of fruits to make up for the lack of seeds.

Cucumber & Kale Quinoa Breakfast Bowl

Leave a comment September 25, 2020 jayjagger

This flavoursome dish is full of greeny goodness and is a nice alternative to a traditionally sweet breakfasts. It’s particularly great for Pitta’s as the greens in this bowl are very cooling and calming for hot natured Pitta’s. Plus quinoa is very alkalising and pacifies all the three doshas, winner!

Feeling Vata: Ensure you steam the vegetables well, and if a very dry Vata, add a teaspoon of olive oil to the finished bowl, together with a squeeze of lemon or more of the lime and a good pinch of salt.

Feeling Pitta: This is the breakfast for you! Simply enjoy!

Feeling Kapha: Leave out the cucumber and add slightly more kale.
Go easy on the lime or leave out completly.

Weekly Recipe

Cucumber & Kale Quinoa Breakfast Bowl

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Yield: serves 1

Cucumber & Kale Quinoa Breakfast Bowl

This flavoursome dish is full of greeny goodness and is a nice alternative to a traditionally sweet breakfasts. It's particularly great for Pitta's as the greens in this bowl are very cooling and calming for hot natured Pitta's. Plus quinoa is very alkalising and pacifies all the three doshas, winner!

Ingredients

half a cucumber
small bunch of kale (or choose another leafy green of your liking, such as spinach, chard, etc.)
juice of half a lime
1/2 cup of quinoa, best soaked overnight
1 pinch of salt
1 cup of water
optional: roasted coconut flakes for topping

Instructions

Soak the quinoa overnight.
Cook the quinoa in a heavy bottom pan with a bit of salt until soft and cooked (usually 15 to 20 minutes). Use 2 cups of water to 1 cup of quinoa.
Chop the kale finely and steam lightly for about 10 minutes.
Chop the cucumber in small pieces and steam very lightly for a few minutes. If you're really Pitta you can skip the steaming and just add the cucmber raw.
Add cucumber and kale to a bowl and drizzle with the lime juice.
Add and mix the cooked quinoa slowly into the kale and cucumber mix.
Season to taste with salt and pepper to your liking.
Optional: topp with with roasted coconut flakes and drizzle with a bit of olive oil (do this step only if you're not on a cleanse). Fresh avocado as a topping is also nice for Vata's and Pitta's. but skip for Kapha's.