PITTA BALANCING RECIPES

Lime Herb Quinoa Bowl with Steamed Veggies

Ingredients:

• For the quinoa:

  • 1 cup quinoa

  • 2 cups water

  • A pinch of salt

  • 1 tablespoon lime juice

  • 1/2 teaspoon coriander powder

• For the veggies:

  • 1 cup steamed zucchini

  • 1 cup of cut carrots

  • 1/2 cup red bell peppers

  • 1/2 cup shredded carrots

  • Fresh cilantro and avocado for garnish

• For the dressing:

  • 2 tablespoons tahini

  • 1 tablespoon lime juice

  • 1 teaspoon fennel powder

  • A pinch of salt

  • Water to thin

Instructions:

1. Rinse the quinoa and cook it with water and a pinch of salt until fluffy. Once cooked, mix in lime juice and coriander powder for flavor.

2. Steam the zucchini, carrots, and bell peppers until tender but not overcooked.

3. In a bowl, place the quinoa as the base, add the steamed veggies, and top with fresh cilantro and avocado.

4. Drizzle with the tahini-lime dressing and enjoy.

Why it works: Lighter flavors like lime and coriander are both cooling and soothing for Pitta.

2. Mung Dal Soup with Cooling Spices

Ingredients:

• 1/2 cup yellow split mung dal (lentils)

• 4 cups water

• 1/4 teaspoon turmeric

• 1/2 teaspoon coriander powder

• 1/2 teaspoon fennel seeds

• A pinch of asafoetida (hing)

• 1 teaspoon sunflower oil or ghee

• 1/2 teaspoon cumin seeds

• Fresh cilantro for garnish

• Fresh lime juice to taste

• Salt to taste

Instructions:

1. Rinse and soak the mung dal for 30 minutes if possible, then drain.

2. Heat sunflower oil or ghee in a pot. Add cumin seeds and asafoetida, allowing the spices to bloom.

3. Add mung dal, water, turmeric, and fennel seeds. Bring to a boil, then simmer until the dal is soft and the soup has a creamy consistency (20-25 minutes).

4. Stir in coriander powder, salt, and garnish with fresh cilantro and lime juice before serving.

Why it works: This light and nourishing soup is packed with Pitta-balancing spices and avoids any heavy or heating ingredients.

Basmati Rice with Coconut Chickpeas and Zucchini Curry

Simple Basmati Rice

Ingredients:

• 1 cup basmati rice

• 2 cups water

• 1/2 tsp ghee (optional, for added flavor and balance)

• A pinch of salt

Instructions:

1. Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from clumping.

2. In a pot, bring the 2 cups of water to a boil.

3. Add the rinsed rice, ghee (if using), and a pinch of salt to the boiling water.

4. Reduce the heat to low, cover the pot with a lid, and let it simmer for 15-18 minutes, or until the rice is tender and the water is fully absorbed.

5. Turn off the heat and let the rice sit covered for 5 minutes. Fluff with a fork before serving.

This fragrant and fluffy basmati rice will pair beautifully with the Coconut Chickpea and Zucchini Curry you’re preparing.

While the rice is cooking start the coconut chickpea and zucchini curry

Ingredients:

• 1 cup cooked chickpeas (or organic canned, rinsed)

• 2 zucchinis, sliced into half-moons

• 1 cup coconut milk (grated coconut milk or organic coconut milk)

• 1/2 cup diced sweet potatoes (optional for added sweetness)

• 1/2 cup diced carrots

• 1/4 cup chopped spinach

• 1 tbsp ghee or coconut oil

• 1/4 tsp turmeric powder

• 1/2 tsp cumin seeds

• 1/4 tsp coriander powder

• 1/4 tsp fennel powder (optional for additional cooling effect)

• Salt to taste

• Fresh cilantro for garnish

Instructions:

1. Heat the ghee or coconut oil in a large pan over medium heat. Add cumin seeds and let them sizzle briefly.

2. Stir in turmeric, coriander, and fennel powders, then add the sweet potatoes, and the carrots. Sauté for 5 minutes.

3. Add the zucchini slices and chickpeas, stirring to coat them in the spices. Cook for another 3 minutes.

4. Pour in the coconut milk and a pinch of salt. Bring the mixture to a gentle simmer.

5. Then add the spinach. Cover and let it cook on low heat for 10-12 minutes, until the vegetables are tender.

6. Turn off the heat and let the curry cool slightly. Garnish with fresh cilantro before serving.

Why it works: This dish is lightly spiced, creamy, and cooling, making it a perfect choice to pacify Pitta dosha. It can also be eaten with quinoa.

Cucumber-Avocado Salad

Ingredients:

• 1 cucumber, diced

• 1 avocado, diced

• 1/4 cup chopped cilantro or dill

• Juice of 1 lime

• Pinch of salt

Instructions:

1. In a mixing bowl, combine diced cucumber and avocado.

2. Add chopped cilantro and squeeze fresh lime juice over the salad.

3. Sprinkle with a pinch of salt and toss gently to mix.

4. Serve fresh and chilled as a cooling and nourishing side dish.

This recipe is refreshing, nourishing, and perfect for balancing Pitta dosha. Enjoy your dish as part of your Ayurvedic lifestyle!

Quinoa and Butter Lettuce Salad

Ingredients:

• 1/2 cup quinoa (uncooked)

• 1 cup water

• 1 head of butter lettuce (washed and torn into pieces)

• 1/2 cup pomegranate seeds

• 2 tbsp olive oil

• Juice of 1 lemon

• A pinch of salt

• Optional: Fresh mint leaves for garnish

Instructions:

1. Rinse the quinoa thoroughly under cold water to remove bitterness.

2. In a small pot, bring 1 cup of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Let it cool to room temperature.

3. In a large bowl, combine the butter lettuce, pomegranate seeds, and cooked quinoa.

4. In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt to make the dressing.

5. Drizzle the dressing over the salad and toss gently to mix.

6. Garnish with fresh mint leaves if desired. Serve immediately for a light and soothing meal.

Why it works: This vibrant salad is perfect as a standalone dish or a side, offering cooling, sweet, and astringent flavors to calm Pitta dosha.