Summer Pasta-Ayurvedic Recipes & Food Dishes

Ayurvedic Recipes -Healthy Natural Food Recipes .Cooking Making & Preparation Tips Ayurveda Recipes & Ayurvedic Food Cooking Tips :Ayurveda is the life science .According to Ayurveda human body is classified in to three ;Vata .Pitta & Kapha Constitution. So it is important for you to take the food which is suitable to your nature (Pakriti),in the other hand if you are consuming foods which are not suitable for your body types the doshas (body is constituted of three doshas as per Ayurveda ;vata ,pita ,Kapha )will be accumulated and you will fall sick .If you take daily Ayurvedic Foods which is very natural you will live longer & will never fall sick .The food which your taking can control your body as well as your mind .Here is some of the nice collection of healthy natural recipes which not only cure you but also helps you to protect your health . "Those People who eat balanced diet in a limited quantity do not require any medicine .They are their own physicians .They clean all the body systems by this action till the last day of their life " - An old Indian Verse

The Three Seasons of Pasta

Pasta tossed with sautéed vegetables, besides being delicious, is about as fast as Ayurvedic fast food can be. Great for dinner and a lovely lunchtime meal with cheese and nuts added, pasta with vegetables is my first and last resort when mealtime calls and cook time is in short supply. Here are three seasonal vegetable combinations. They all contain tri-doshic elements: asparagus in spring, French beans in summer, and fennel in winter, so you can create each mixture with the types of oils, pastas, and additions that are most balancing for you.

Additions to Toss with Pasta with sautéed vegetables:

toasted nuts and seeds
sautéed tofu, Panir, or seitan cubes
pesto
red pepper purée
grated Parmesan cheese
dabs of cream cheese or chevre, added to the vegetables while cooking
thick coconut milk, added to the vegetables while cooking
Maharishi Ayurveda churnas (ayurvedic seasonings) -- Kapha,Vata or Pitta

Reprinted with permission from Heaven's Banquet by Miriam Kasin Hospodar

--------------------------------------------------------------------------------

Summer Pasta for Pitta
4 servings

From the wonderful summertime bounty of fresh vegetables and herbs, here is a combination that nourishes and balances Pitta and would be equally balancing for Kapha. Because of the oil, it could also be considered within range for Vata. The mint should be minced to smithereens, as the leaves can be a bit coarse.

Step 1

1/2 pound (230 g) dried pasta shapes, such as penne, small shells or orecchiette
Step 2

1/4 cup (60 ml) olive oil or Ghee
Pinch of hing (optional)
2 cups (200 g) French or green beans, trimmed and halved crosswise
3 cups (320 g) zucchini or other summer squash, quartered lengthwise and sliced
Liquid seasoning or salt
Step 3

2 tablespoons olive oil
Pinch of hing (optional)
3/4 cup (90 g) dry bread crumbs
3/4 cup (180 ml) finely chopped fresh basil
1/2 cup (120 ml) finely chopped flat-leaf parsley
1/4 cup (60 ml) minced fresh mint
Black pepper
Cook the pasta until al dente. Drain. Heat the Ghee or oil with the hing in a skillet over low heat. Add the French or green beans, cover, and sauté for 2 to 3 minutes. Add the zucchini or summer squash, sprinkle with liquid seasoning or salt, cover, and cook until tender, stirring occasionally. Heat the second amount of oil in a skillet. Add the hing and sauté for 30 seconds, until fragrant. Add the bread crumbs and sauté, stirring constantly, until golden brown and crisp. Add the basil, parsley, mint, and a sprinkling of black pepper, and stir. Toss with the pasta and vegetables. Adjust the seasoning.

--------------------------------------------------------------------------------

Spring Pasta for Kapha
4 servings

Slicing snap pea pods brings out a different personality in the vegetable than leaving them whole.

Step One Ingredients:

1/2 pound (230g) -- dried fettuccine or linguine or 1 pound (500g) fresh
Step Two Ingredients:

2 cups (240g) -- snap peas, stringed and cut into thirds
1/3 cup (80 ml) -- sunflower oil
Pinch of hing (optional)
2 1/2 cups (375g) -- asparagus, trimmed and cut into 2-inch (5 cm) pieces
4 cups (350g) coarsely chopped arugula
Liquid seasoning or salt
Black Pepper
Directions:

Cook the pasta until al dente. Drain.
Heat the oil in a large wok or skillet. Add the hing and sauté over medium heat for 30 seconds, until fragrant. Add the vegetables. Sprinkle with liquid seasoning or salt and pepper to taste, cover, and cook for 3 to 5 minutes, until tender, stirring a few times. Toss with the pasta. Adjust seasoning.
In general, serve salads during hot weather, when their cooler temperatures can help balance Pitta. Chilled ingredients extinguish the digestive fire, Agni; room temperature is a wiser choice.

--------------------------------------------------------------------------------

The Vaidya's Salad
4 small servings

Here is a delicious, satisfying grated salad that was developed by a traditional Ayurvedic doctor, a vaidya, to serve in very small amounts at lunch. The proportions of the ingredients are flexible; this is a basic guideline.

Ingredients:

1 cup (90 g) -- finely grated carrots
1 cup (240 m) -- sprouts
3/4 cup (70g) -- finely grated beets
1/4 cup (30g) -- finely grated daikon radish
3 tablespoons -- minced fresh basil
3 tablespoons -- minced fresh parsley
2 to 3 teaspoons -- minced fresh ginger
Toss all the ingredients together.

More Ayurvedic Recipes | Kerala Recipes |

Appetizers	Beverages	Breads
Fennel Seeds Garbanzo Party Dip Ginger Cannellini Bruschetta Healthy Party Mix Party Bean Dip Spelt Focaccia Tortilla Roll-ups	Barley Water Buttermilk Date Milk Shake Pitta Tea Lassi Rose Recipes Lassi Detoxifying Tea Mixture	Cornbread Pan Bread Sugar Free Fruit Bread
Desserts	Food Guidelines	Main Dish
Cashew Delight Cookies Ginger Pear Crisp Lemon Yogurt Cheesecake Rice Pudding Spiced Apricot Compote	Food Guidelines Food Guidelines for Kapha Food Guidelines for Pitta Food Guidelines for Vata	Saffron Risotto with Asparagus and Zucchini Yellow Split Peas with Wild Rice Yellow Squash Couscous with Garbanzo Beans Quinoa-paneer burgers Apple Pancakes
Pasta	Sauces/Chutney/Spice	Side Dish
Summer Pasta Summer Pasta in Cream Sauce Winter Pasta Soup & Salads Corn Chowder Summer Pitta Stew Three Bean Stew Summer Fruit Salad Couscous Salad Steamed Cabbage Salad Creamy Loki Soup Butternut Squash Apple Soup Cream of Split Pea Soup Cream of Spinach Soup Creamed Vegetable Soup Vegetable Barley Soup Carrot Orange Salad The Spice Box Cumin Dried Ginger Dried Rose Petals Fennel Fenugreek Hing Kalonji Mint Nutmeg	Chutney Rose Petal Sauce Stewed Apple with Cloves Turmeric Cooked in Ghee Spice Mixtures Immunity Spice Mixture Detoxifying Spice Mixture Detoxifying Tea Mixture Allergy Spice Mixture Heart Spice Mixture Emotional Spice Mixture The Spice Box Ajwain Bay Leaf Basil Black Pepper Black Salt Brown Mustard Seed Cardamom Cinnamon Clove Coriander Saffron Paprika Rock Salt Turmeric	Anasazi Beans Baked Baby Carrots Baked Delicata Squash Cauliflower Rice Ghee Recipes Nourishing Rice Kichari Broccoli and Cauliflower with Chutney Sauce Broccoli Rice Casserole Holiday Dressing Lauki (Loki) Mung Dahl Polenta Mold Romaine Roasted Corn on the Cob Squash Stuffed with Wild Rice Milletto Wild Rice Okra with Coconut Creamed Zucchini Baked Millet Croquettes Coconut-Mint Dahls Spinach, Panir and Walnuts Stir-fried Carrots Beet Curry Quinoa Pilaf Lime Brussel Sprouts Spicy Green Kale