Like most people, we’re big on starting the new year in the healthiest way possible. More time on the mat and doing other physical activities, more meditation, healthier eating habits. If you’re ready to reset your body after weeks of holiday indulgence, incorporating Ayurvedic recipes into your daily meal plan can help you heal from the inside out. Ayurveda harnesses the power of healthful foods to use as medicine, and you can tailor that to your specific needs by knowing your Ayurvedic body type, or dosha. (Not sure what your dosha is or what that means for you? Here’s a good beginner’s guide.)
Although we highly recommend eating for your dosha, all Ayurvedic recipes are nourishing and delicious. Each of the recipes below will do your body good and prepare it for the new year ahead. We hope you love them!
4 large sweet potatoes, quartered
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
3 garlic cloves
41/2 cups cooked lentils
2 15oz cans diced tomatoes
1 tablespoon chopped basil
1/2 cup chopped spinach
2 tablespoons coconut amino acids or tamari
1 teaspoon fresh thyme, plus more to garnish
2 tablespoons non-dairy milk, plus more as needed
Sea salt and freshly cracked black pepper
– Preheat the oven to 425F. Put the potatoes in a large pot of boiling water and boil 15-20 minutes until soft.
– Meanwhile, in a Dutch oven, heat the olive oil over medium heat. Add onion, celery and carrots and cook, stirring occasionally, for 10 minutes or until soft. Add the garlic and cook for 1 minute. Add the lentils and cook 3 minutes more. Stir in the diced tomatoes, basil, spinach and coconut aminos. Simmer for 10-15 minutes.
– When the sweet potatoes are soft, remove them from the heat and drain the water. Remove the potato skins and return the potatoes to the pot. Add the non-dairy milk and mash with a potato masher or a fork until smooth and thick, adding more non-dairy milk if needed. Season with salt and pepper to taste.
– Spread the lentil mixture in a greased 9x13in baking dish. Spread the sweet potatoes in an even layer over the top. Bake for 20 minutes. Allow to cool slightly before serving and garnish with thyme.
2 celery stalks, chopped
2 carrots, chopped
2 small sweet potatoes (skin on), cubed
2-3 cups greens, chopped
1 small red beet, peeled and chopped
1 cup purple cauliflower, chopped
½ head Savoy cabbage, shredded
½ bunch fresh cilantro, washed and chopped
1 small yellow onion, finely chopped
1 clove garlic
2 tsp ghee (or coconut oil)
1 tsp curry powder
½ tsp grated fresh ginger
4-5 cups of organic low sodium vegetable broth, or homemade
1 tbsp chopped cilantro
Himalayan pink salt to taste
– In a medium sized pot, heat the ghee over medium heat. Add curry powder & mix.
– Add garlic and onion, stirring frequently for 4-5 minute or until it is a golden color. Add ginger and cook for one minute longer.
– Stir in celery, carrot, beet, sweet potato and cauliflower. Cook for 2 to 3 minutes.
– Add 4-5 cups of boiling water, reduce to a simmer, cover and cook for about 15 minutes, until vegetables are tender.
– Add the greens and simmer for 5 more minutes.
– Add salt to taste and garnish with chopped cilantro & a sprinkle of gomashio, if desired.
1 cup yellow mung dal
½ cup white/pearl quinoa, soaked overnight
1 sweet potato, peeled if the skin is tough and chopped into chunks
2 tbsp ghee (or coconut oil)
4 cups water, or more
1 teaspoon of:
2 teaspoons of:
Black mustard seeds
Ground ginger or finely chopped fresh ginger
Curry leaves – add to the spice mix when sautéing
1 portion fresh green chutney
– Soak the quinoa overnight in double the amount of water.
– When you’re ready to cook, rinse the quinoa and rice until the water runs clear.
– Measure out all of the spices into a cup — this makes it less likely that you’ll burn your spices while searching for the others!
– Heat the ghee or oil in a large pot. Add all of the spices and sauté together on medium heat for a minute until fragrant. Be careful not to overdo this stage – it’s better to err on the side of caution on your first attempt than risk frazzling the spices and making them bitter or burnt.
– Stir in the mung dal and quinoa. Add 4 cups of water, bring to the boil, then reduce to a simmer, lid on.
– Cook for 10 minutes, then add the sweet potato. Continue cooking for another 30 minutes (longer if using whole green mung beans), or until the dal is completely soft (easily squashed between finger and thumb), the kitchari has a porridge-like consistency and the ghee has risen to the top, adding more water if necessary. Adjust the seasoning and garnish with fresh chopped herbs or the fresh green chutney if you like.