Rajas is the energy of movement, change, creativity, and passion. We all need to harness rajas for new projects, exciting plans, material success, and even self-transformation. But rajas is strong stuff, and an excess of rajasic energy can lead to hyperactivity and hyperfocus. If you find yourself feeling overworked, irritated, or agitated, these recipes will help you relax, cool off, and restore a state of balance in which things still get done but your mind is not overly active.
Tastes: sweet, astringent, pungent
The sweet and slightly sour taste of ripe summer peaches brightens this dessert, while the astringent taste in blueberries helps balance the summer heat. The addition of almond meal, coconut oil, and digestive spices makes for a healthy, nutritious treat that won’t weigh you down.
¼ cup coconut oil, melted, plus extra for greasing the dish
2 cups fresh blueberries (buy a quart and have plenty to nibble on)
3 peaches, diced into 1-inch pieces
1 cup almond meal
½ cup oats
2 tbsp coconut sugar
1 tsp ground ginger
¼ tsp salt
1 tsp pure vanilla extract
Note: You can double this recipe and use a 9×13-inch pan. Cooking time may vary.
Heat oven to 350º.
Place blueberries and peaches in an 8-inch-square baking dish greased with coconut oil.
In a mixing bowl, use a fork to combine almond meal, oats, coconut sugar, ginger, and salt, breaking up any clumps as you go. Add coconut oil and vanilla, and mix until just combined. Crumble the almond and oat topping evenly over the fruit.
Bake until the fruit is bubbly and the topping begins to brown, 35–45 minutes. Serve warm.
Nutritional Info 427 calories per serving, 29 g fat (13 g saturated), 40 g carbs, 7 g fiber, 9 g protein, 146 mg sodium
Farmers’ market rice noodle bowl
Tastes: sweet, sour, salty, pungent, bitter, astringent
This soup is chock full of colorful summer vegetables and the golden goodness of ghee, and it includes all six tastes. Enjoy with chopsticks or a large spoon, and watch your shirt!
2 tbsp ghee
1 bunch baby bok choy, sliced into ribbons
1 medium zucchini, sliced and cut into half-moons
½ cup carrots, julienned
½ cup radishes, sliced
1 2-inch piece fresh ginger, peeled and chopped
2 tbsp tamari, plus more to taste
1 8-oz package thin rice noodles
1 tbsp miso paste
2 tbsp chopped cilantro
½ lime, cut into wedges for serving
In a heavy-bottomed saucepan, melt ghee over medium-high heat. Add bok choy, zucchini, carrots, and radishes, and sauté, stirring occasionally, until vegetables have softened, 5–8 minutes. Add ginger and tamari, and sauté, stirring constantly, for another minute. Add 4 cups water, scraping the spices and seasoning from the bottom of the pan, and bring mixture to a boil. Turn heat down to medium low, and simmer for 10 minutes. Remove pan from heat; add rice noodles, cover, and let sit for 5 minutes.
Meanwhile, in a small bowl, dissolve miso paste in ¼ cup of hot water. Add miso to saucepan and stir. Using tongs, distribute veggies and noodles into individual serving bowls, then ladle broth on top. Garnish with cilantro, fresh lime wedges, and additional tamari if desired.
Nutritional Info 323 calories per serving, 8 g fat (5 g saturated), 57 g carbs, 4 g fiber, 7 g protein, 1,223 mg sodium