Kapha Season Bake: Chickpeas, Quinoa, Squash, Greens

Kapha Season Bake: Chickpeas, Quinoa, Squash, Spring Greens

In the UK, and most of Europe, January signals the start of the Kapha season; the time of year that increases the cold, wet and heavy Kapha qualities in our body. To stay healthy during late winter and spring, balance the influence of Kapha by adjusting your diet.

The colour, aroma and taste of this Kapha-reducing meal is warming. Chickpeas are very nutritious but can take time to digest, making this meal more suitable for lunchtime than evening.

Ingredients

  • 1 cup of chickpeas
  • ½ cup of butternet squash, sliced into approx. 1.5 cm cubes
  • ½ cup of swede or carrots, cut and sliced very thin
  • 1 cup of spring greens or brussels sprouts, cut into ½ if small or ¼ if large (or you can use broccoli cut into small pieces)
  • 2 medium sized tomatoes, skinned and then sliced
  • 1½ tbsp ghee or coconut oil
  • 1 tbsp Maharishi AyurVeda Kapha Spicy Seasoning
  • 1 cup water
  • 140 g quinoa (or millet)
  • ½ tbsp chopped, dried or fresh sage (or rosemary)
  • 1 tsp rock salt (Himalayan is best) or sea salt
  • ¼ to ½ tsp ground pepper (amount depends on taste)
  • Fresh coriander (optional)
  • Fresh lemon or lime.

Directions

  1. Separately soak both the quinoa and the chickpeas overnight (or for at least 2 hours), then before cooking drain away the water and rinse the quinoa and the chickpeas*
  2. Place the chickpeas in a large pan, add 750ml water, bring to the boil and then cover and simmer for at least an hour until they are tender (the longer the chickpeas are soaked, the less time you need to cook them)
  3. Preheat the oven to 230°C and drain away the water from the chickpeas
  4. Place the chickpeas in a large, covered roasting pan and add the pumpkin, carrots, sprouts, tomatoes, ghee, Kapha Spicy Seasoning and water
  5. Place the pan in the pre-heated oven with the cover on tight, then leave to bake
  6. Before 45 minutes is up, place the quinoa in a pan, add 2½ cups water and the dried sage (or rosemary), bring to the boil and then cover and simmer for at least 10-15 minutes until all the water is absorbed
  7. Remove the pan from the oven (after the 45 minutes) and thoroughly stir in the quinoa, salt and pepper
  8. You can garnish the dish with fresh coriander (or chopped parsley)
  9. Add lemon or lime juice to taste at the table.

Serves 2 to 3.

Kapha reducing products

Kapha churna, Kapha tea, Kapha balance oil 

Kapha Spicy Organic Blend

This organic spicy, stimulating and warming blend supports appetite, digestion, assimilation of food and metabolism thus helping to balance weight.

Kapha Spicy Organic Blend, Refill

Refill for the Kapha Churna Spicy Seasoning Shaker.

Stimulating Kapha Tea

Ginger, cloves, cardamom, black pepper, turmeric and saffron make this hot and spicy tea into a genuine reviving drink. It is especially good in cold, wet weather, in spring or at breakfast.

Kapha Balance Oil

A warm and energising blend of natural flower and fruit essences which helps lift your spirits and perk you up. To bring a little sunshine into your life, use it when you feel slow and lethargic or when the weather is cool and rainy.


*Soaking and washing grains and pulses helps remove any anti-nutrients.

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