ayurvedic recipes

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The Best Ayurvedic Breakfast Recommendations You Have been Looking for [All 3 Doshas included]
Talya, what should I be eating?

This is something my clients ask me a lot!

In this blog post, I address what you should be eating for breakfast. I want to help you get an idea of what type of breakfast will work best for you, based on Ayurvedic principles. If you are not familiar with Ayurvedic terms, you can check out my Ayurvedic Glossary.

Let's talk about Ayurvedic Breakfast!
Ayurvedic Breakfast for Vata


Vata is the body type (or dosha) that tends to be cold, light, dry and anxious. When Vata energy runs high, you’ll have dry skin, cracking joints, constipation, indecision, scattered energy and/or cold hands and feet.

Vata does best with warm, wet, unctuous, well-spiced and hydrating foods. Foods that grow below the earth, such as root vegetables, are perfect for Vata because they provide a grounding quality not only to the body, but also to the mind. Vata thrives when breakfast includes plenty of lubricating fat and stabilizing protein.
Here are a few breakfast ideas for Vata:

 	Cardamom and ginger-spiced oatmeal with raw almond butter, warm milk, ghee and reconstituted prunes. I recommend stirring in a tablespoon of protein powder and/or collagen powder
 	Baked sweet potatoe topped with sesame oil, sprouted flax seeds, sprouted chia seeds, cumin, sumac, and salt. Who says you can’t have sweet potatoes for breakfast?
 	Ginger and turmeric-spiced eggs over easy with a plate of steamed spinach, sautéed onions, olive oil and cumin seed… yum!
 	Bacon or sausage with an enormous pile of steamed dark leafy greens and a whole bunch of cumin and turmeric. Yes, please!

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Ayurvedic Breakfast for Pitta


Pitta is the body type (or dosha) that tends to be hot, sweaty, oily and frustrated. When Pitta energy is high, you’ll have oily skin, headaches, loose stool, irritation, skin rashes, inflammation and pain.

Pitta thrives on cool, clean, juicy, high-fiber, mildly spiced foods. Foods that are high in protein but low in fat, such as millet, green algae, fish, sea vegetables and lentils, are great for Pitta because they fuel the body without clogging the liver. Pitta also thrives when breakfast includes cool fats and clean protein.
Here are a few breakfast ideas for Pitta:

 	Soft-boiled eggs with sprouted grain toast, coconut oil, coriander and a giant plate of steamed dandelion greens - topped with good quality olive oil or hemp seed oil
 	Steamed red potatoes with olive oil, feta cheese, rosemary, dill, fennel seed and sprouted pumpkin seeds
 	Steamed zucchini noodles tossed with hard boiled eggs, shredded kale, cabbage and homemade high-protein pesto
 	Turmeric-spiced eggs over easy with a plate of shredded lettuce, steamed collard greens, fish oil, and sprouts… yum!

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Ayurvedic Breakfast for Kapha


Kapha is the body type (or dosha) that tends to be cool, heavy, slow and congested. When Kapha energy is thick, you’ll have clammy skin, edema, water retention, slow metabolism, lethargy and/or poor circulation.

Kapha feels best with warm, light, high fiber, well-spiced foods. Foods and herbs that grow above the ground, such as bok choy, cabbage, spicy sprouts, lentils and asparagus, are wonderful for Kapha because they provide an uplifting quality to the mind and body. A vegetable-rich diet, particularly vegetables that possess a pungent, bitter or astringent flare, should be eaten in abundance.

Kapha may be tempted to skip breakfast – but morning is an essential time to balance blood sugar. So to help with this, eat light, early dinners. That will help you rev up your metabolism, feel lighter and want to feed your body in the morning.
Here are a few breakfast ideas for Kapha:

 	Spiced red lentil dhal with sprouts, olive oil and a dollop of raw sauerkraut. It's so good.
 	Ginger-adzuki bean stew with spices and flaxseed oil – served over a bed of lettuce or dark leafy greens
 	Ginger and cinnamon-spiced baked apples or pears with sunflower seeds, flax seeds, chia seeds, raw tahini and cardamom... Delicious!
 	Dark leafy greens cooked with turmeric and ginger, top with lemon, black pepper, and apple cider vinegar, a smattering of sprouted seeds and serve with a cup of leek and onion-laden breakfast broth.

I hope these ideas inspire you and help you come up with Ayurvedic breakfasts that are perfect for you!

If you love this topic and you'd like to become an expert on what you should be eating to best nourish your body type, there’s no better way to do that than to join me for my RAD Cleanse!

The RAD (Radiance Ayurveda Detox) Cleanse: a 30-Day Purification Plan to Reset Your Radiance. 

Click this link to learn more and check it out!

P.S. I share a lot of useful information in my blog to help you - my reader - have a healthier and happier life. For example, check out this blog post that can help you mend a broken heart: 3 Proven Ayurvedic Remedies for Difficult Times.

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*Photo credits: &lt;a href='https://www.freepik.com/free-photo/baked-apples-for-dessert_955075.htm'&gt;Designed by Freepik&lt;/a&gt;

Your Ultimate All-in-One Ayurvedic Breakfast Guide

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https://www.talyaskitchen.com

How to make ghee, plus 10 health benefits. A simple process that turns butter into the most flavorful foundation for authentic Indian cooking. Removing the milk solids out of butter makes it highly digestible, soothing to the body and according to Ayurvedic medicine, helps balance out the 3 doshas with many health benefits.

How to Make Ghee

organic, grass-fed unsalted butter. (1 cup)

Heat the butter in a medium, heavy-bottomed pot over medium-low or low heat.

Check every 10 minutes, skimming the foam that rises to the surface with a spoon or slotted spoon. The more butter you are cooking the longer this process will take.

When the milk solids drop to the bottom of the pan, you technically have &#8220;clarified butter&#8221;.

To make ghee, you&#8217;ll continue cooking until the solids turn deep golden brown like the color of brown sugar, and the butter will begin smelling nutty and earthy and get golden itself.  During these last minutes, you don&#8217;t want to walk away from the stove, it goes very quickly from deeply golden to burnt!

Turn the heat off and let cool 3 minutes.

Strain, using 2 layers of cheesecloth over a strainer into a clean jar or pourable pitcher.

Pour into a clean, sealable, sanitized jar, and store on the counter, or refrigerate if you prefer.

Ghee will solidify slightly, especially in the colder months.

thanks for the simple easy directions- turned out perfectly.

I will never buy ghee again. This was so easy.

The recommended cook time is way too long and the temperature was too high. I used a medium heat and only had it on the stove for 13 minutes, and by the time I was skimming the foam off the top it started to smell burnt. When I poured it out to cool it was solid black.

First batch completely burned! Noticed in the blog write up it says medium-low heat but the recipe says medium-high. I would definitely cook it on the lower heat option, my second batch turned out correctly!

Followed recipe and it turned out perfectly.  Looking forward to cooking with it.

I was taught that preserving the shelf life of ghee also means ONLY scooping it out of the jar with thoroughly clean utensils, and I have seen mold form when that isn’t observed. Very sad when that happens!

Refused to pay $15 for 13oz jar at the store.  Looked up the recipe, made 1 pound of butter into Ghee.  Was very simple $4.00 investment.  I used candy thermometer to keep eye on temp. I cooked on low burner setting, and casually kept an eye on it while doing other stuff in the kitchen.  The milk fat started to rise about 100 Degrees F.  I skimmed, and skimmed.... I adjusted temp to maintain at 220 (slight simmer) for about 5-6 minutes while milk solids turned color on bottom of pan. As stated, strained into clean jar..... my 1st attempt was so easy.

https://content.jwplatform.com/videos/m5X1Uzw4.mp4

How to make ghee- a simple process that turns butter into a healthier, more flavorful cooking agent. Video. 

How to make Ghee Video 

Turmeric Broth Detox Soup - a naturally healing, soothing and comforting, Ayurvedic soup that is very customizable to your needs. Vegan and GF adaptable!

Turmeric Broth Detox Soup

olive oil

onion- diced

ginger,

4-5 garlic cloves- grated or finely minced

turmeric powder

mustard seed (optional)

cumin

coriander

salt

water

stock

¼ teaspoon cayenne, or more to taste

Squeeze of lime juice or lemon juice apple cider vinegar

basmati rice (dry)

½ cup little dry lentils (or 1 cup cooked)

garbanzo beans (or canned, drained)

tomatoes

cilantro leaves

chickpeas (or chicken)

dry noodles

cauliflower

kale

lime

In a large heavy bottom pot or dutch oven,  saute onion in 1-2 T olive oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and fresh turmeric and saute  2-3 minutes until eh garlic is fragrant and golden.  Add the mustard seeds, cumin, coriander, and optional turmeric power and saute 1-2 more minutes.

Add water, stock and salt. Bring to a simmer. Add vinegar or citrus. (I like a squeeze of lime) Taste. Adjust salt, lime and spice level to your liking. At this point you will have a flavorful base to add what you like. You can also refrigerate or freeze this in batches for later use.

Remember uncooked pasta and beans will double or triple in size, so add moderately ( 4 ounces dry pasta)

Remember to think and be sensible about cooking times for each ingredient you add. (see notes in post )

This recipe looks nourishing and flexible, something really appreciated right now.

I'm so sorry about your father. My mother went through a similar path with dementia, the fall, hip injury- I know how difficult it is to have to watch them endure. Your father is lucky to have you. Even if he doesn't seem to understand, he does, more than you know.

I can't speak to your purpose but wanted to let you know that you have inspired and moved me with your wise quotes and generous, artisanal food offerings. Whole, nourishing food is a powerful, meaningful bridge of connection, grounding, healing and celebration, something we could all benefit from right now. I believe you have inspired countless others as well, so thank you!

Wishing you light and the very best of all wonderful possibilities and opportunities in 2021!

Awesome soup for after indulging in too many sweets over the holidays. I added green beans, shiitake mushrooms, spinach, and odon noodles.

I made the Mediterranean eastern ‘minestrone’ but omitted the rice/grains and added an extra cup of lentils instead to thicken it! I also added two large, finely chopped carrots and some flat leaf parsley along with the cilantro! Both myself and hubby love it. It will now be in my rotation of feasting at home recipes 💫 thanks Sylvia and give your dad a big virtual hug 🤗

Love this!  I tried it last night when I was desiring something tasty, soothing and nourishing.  It was perfect.  I wanted to keep it super light so I just added rice and steamed broccoli.  My husband loved it too.  As a bonus - we have yummy leftovers, which always feels like a gift to my future self.  This broth is my new go to when I want a light, warming meal.  

Thank you Sylvia!

Hi Sylvia! I've just come across your blog and it is really heaven sent at a time when I am trying to clean up my diet as much as possible in light of some recent health issues. Thank you ❤ trying your turmeric soup today, can't wait to try it, smells heavenly 😋

Made this tonight. So good! Thanks for sharing.

I just made this. Wow! Fragrant and tasty. I added celery and fresh chilli to the onion and garlic mix. Later, I will add fresh home-grown vegetables to the broth for a healthy first-course. Thank you Sylvia.

I studied eastern western medicine the chinese have been using tumeric as an anti inflammatory  for over 300 years I'm going to use this broth for lemon ginger chicken soup it's on Pintrest also thanks for review I made my mind up very quickly Thank you good day

I can't remember if I commented on this recipe already...but man oh man, do I love it! :)

Sylvia: You hit it out of the park again! I have made many of your recipes and commented on a few, always outstanding. The turmeric detox broth I made last night was a total life changer though. After 10 full days of severe stomach flu, I had ice chipped and plain brothed food back into my body to the point I could slowly sip your detox broth to take in actual nutrition. I had about two cups and cried as I felt my cells come to life, then slept for 14 hours. I feel so cared for today as my body moves forward after the broth. My gratitude is boundless today. Bless you for putting yourself out there!

https://content.jwplatform.com/videos/i2i6SGZq.mp4

Turmeric Broth Detox Soup- a naturally healing, soothing and comforting, Ayurvedic soup that is highly customizable to your needs. Vegan and GF adaptable!

Turmeric Detox Broth

A simple cleansing recipe for Khichdi ( or Khichuri)   -an Indian, comfort food from the Ayurvedic tradition that helps sooth and heal the body.

Khichdi Recipe -Ayurvedic Detox Bowl 

onion

olive oil oil

ginger

garlic

mustard seeds

turmeric

tsp curry powder, more to taste

red chili pepper, crumbled(or half for less spicy)

¾ tsp kosher salt

¼ cup split mung beans, split lentils (or whole mung beans

buckwheat (kashi) or (soaked, brown basmati rice)

veggie broth

chopped vegetables

cilantro parsley

lemon

tomato

In a medium pot, saute onion in oil over medium high heat for 2-3 minutes. Reduce heat to medium add ginger and garlic, and saute a few minutes, until golden and fragrant.

Add spices, pepper, salt and  stirring, toast for a few more minutes. Add soaked mung beans and buckwheat or soaked brown rice. Add water, broth and 2 cups chopped veggies bring to a good boil. Cover. Turn heat to low, and let simmer for 20 minutes. Check for doneness.

Continue cooking for 5 to 10 more minutes if necessary. Some rice takes longer, and if you do not pre-soak your whole mung beans, or brown rice, you will need to add more water, which will change the recipe proportions and flavor&#8230;so try to soak if possible.

Once it is done, taste and adjust salt and seasonings. If you like a more &#8220;porridge-like&#8221; consistancy add more veggie broth.

Spoon into bowls, top with fresh diced tomato and fresh cilantro or parsley and a pinch of salt and pepper, and a squeeze of lemon or lime.

 A drizzle a little olive oil over the top of the tomatoes is nice too.

Yum! Used cauli rice instead of buckwheat and omitted oil. Delicious

Fantastic! Just whipped this up tonight, using some red cabbage, carrots and broccoli - substituted forbidden rice (cooked for 20 minutes, then added it) and used standard lentils - all organic to boot! Threw in some oregano in place of the coriander, and used spicy brown mustard for the seeds. This recipe is going to be a staple from now on - great flavors, wife loved it - now, if I could just get the 16 year son to step away from the chicken and dig into this! Great recipe - thanks so much.

Delicious. Lovely mix of spices that give full bodied flavour, without being hot and spicy. Really grounding and comforting. Very easy to throw together.

This is beautiful food medicine! Thank you for this recipe. It is just what the body and soul needs.

Fantastic. Loving this site and feeling so much better only 5 days into looking at these recipes and on the Khichdi soup, thank you. Incredibly grateful X

one of the best detox food recipes for ayurvedic 


Hey, this sounds amazing! But is this possible to do while breastfeeding, do you happen to know? If so, how many days? I would love to get back on tractk after all the pregnancy cravings eaten :)

Khichdi-Ayurvedic Detox Bowl recipe was really yummy. I can't even pronounce the recipe, but it was warming and packed with hearty ingredients. Really enjoyed this dish. Will definitely make it in the fall and winter seasons.

I tried your Khichdi using leftover pre-soaked and cooked brown lentils and quinoa instead of rice; carrots, celery and green beans for veg, and some fresh pineapple. I made the sauce and then added the lentils. The result was delicious, fresh, and energising. Thank you so much for your inspirational recipes. XXX

Love the intense spice combination with sweetness of mung beans.

Great recipe. All the chopping is worth it!

I do a mono diet cleanse with the changing of the seasons, and I was delighted to find this recipe of your version. I always feel so good after resetting my digestion, and eliminating sugar and processed foods. This is comfort food at its best; nourishing, warm, and adaptable.

Top 5 ayurvedic recipes recipes from across the web

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Top 5 ayurvedic recipes recipes from across the web

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Your Ultimate All-in-One Ayurvedic ...

How to Make Ghee

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How to Make Ghee

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