This combination goes well with nut rissoles, bean pates, tofu, tempeh, or if you eat meat and fish, wild salmon, chicken or a steak sliced up would work well – scroll down for Ayurvedic lowdown.
The first two recipes are for per person.
WARM BEET WITH GHEE
Chop up 1 cup of red beetroot, wrap in baking parchment with 1 teaspoon ghee and a sprig of fresh rosemary and baked for about 20 minutes.
1 cup cooked cous cous
1/4 cup chopped cilantro
1/4 cup parsley
1/4 cup mint
Any green vegetable you have cut small and steamed (I used peas)
Mix all the ingredients
For cous cous I use equal amounts cous cous and veg stock and a knob of butter, bring to boil then remove from heat and cover.
MINT & CARDAMOM DRESSING
1/4 cup olive oil
1/4 cup cider vinegar
Juice 1 small lime
1 teaspoon raw honey
2 teaspoons freshly ground cardamom seeds
1 packed cup fresh mint leaves
Rock salt and black pepper to season
Blend all the ingredients
Serve the above with your choice of protein
Kapha types do well on a warm vegan diet. The lightness of the cous cous balances them, the heaviness of the winter squash can unbalance them so have less of this. You could also swap out the mint in the dressing for chilli.
Vata types living within the stress levels of western culture do better with meat or fish in their diet. If you are feeling out of balance swap the cous cous for farro, it is a heavier grain and the heavy quality is good for grounding your lightness.
Pitta types can do well with vegan, vegetarian or meat/fish, as long as they emphasise cool qualities (stay away from chills unless occasional and when in balance – feeling focused but peaceful) and don’t take too much oils (fried foods not great for pitta types can leave them feeling grumpy and impatient). The cooling qualities of the mint in this dish will be great for you.