3 Kapha-Balancing Recipes to Keep You In Great Winter Health

by UMA Editors on Feb 04, 2021

As Kapha season surrounds us with elements of stability, but also a hint of stagnation if the Kapha is vitiated, diet comes to the fore as we aim to remain balanced, warm and vibrant through this season of slowdown leading to new beginnings in the spring. In keeping with Ayurvedic guidance on eating seasonally, fresh and to balance the influence of the prevailing seasonal dosha - we bring you 3 easy kapha-balancing recipes that will you strong, energized and focused this winter.

Here are a few ideas to get you through the week.

Warming Vegetable Ragout (Serves 2)

Ingredients

1 large onion – cut into wedges
1 medium turnip
2 medium carrots
1 medium beetroot
½ cup vegetable stock
Spices: 1 tsp. curry powder, cinnamon (pinch), turmeric (pinch)
Parsley leaves and lemon zest (for garnish)
Ghee (clarified butter), mustard oil, and unsalted butter
Salt & pepper

Directions

Pre-heat oven to 425 degrees F
Peel and chop the turnip, carrots, and beetroot into ½-inch cubes and toss with half a teaspoon each of ghee and mustard oil. Place on a baking sheet and roast for about 20 minutes, until the vegetables are tender
Heat ghee in a large skillet and cook the onions until golden brown
Add the roasted vegetables into the skillet, adding vegetable stock, spices, and salt and pepper to taste. Simmer for 3-4 minutes until vegetables are thoroughly coated
Garnish with parsley and lemon zest

Optional: Pick cornbread for your choice of carb for its kapha-moderating properties!

Carrot Probiotic Drink (8 servings)

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Ingredients

5-6 medium carrots
2 medium beetroots
8 cups of filtered water
Chili powder
Mustard powder
Black salt, to taste

Directions

Thoroughly rinse and peel the carrots and beetroot
Sliver the carrots and beetroot into 1-inch long pieces
Mix all the ingredients together in a glass or ceramic jar, and cover with a lid or muslin cloth
Leave the jar in the sun for 3-4 days, stirring the jar every day with a clean wooden spoon and covering it back up after stirring
The fermentation should lend a sour taste to the mix, which should be ready to drink in 3-4 days
Consume within 1-2 days of making for a great digestive boost and kapha-pacifying goodness!

Slow-Cooker Recipe: Mustard and Turnip Greens (4-5 servings)

Ingredients

3-4 lb. mustard greens (the world’s healthiest greens according to Whole Foods!) – sub kale if not available
3 medium turnips, peeled and quartered
1 cup vegetable stock
Spices: ½ tsp. turmeric, chili powder, salt & pepper (to taste)
Ginger, 2-inch, chopped
1 jalapeno pepper, chopped
7-8 garlic cloves, chopped

Directions

Thoroughly clean and rinse the greens and turnips and boil on high heat for 10 minutes
Drain the greens and add to slow cooker with stock, ginger, jalapeno, garlic and spices
Slow cook on low for 4.5 hours
Garnish with parsley leaves and serve!

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