Fresh, light, simple and savory: These are the flavors that make kapha's tastebuds tingle. High-fiber, high-protein grains like quinoa and millet benefit this dosha's slow metabolism, and can provide sustaining energy for hours. Nuts are too heavy and oily for kapha to eat regularly, so seeds are recommended as an additional protein source here. When seeds have been sprouted first and dehydrated later, they are ideal for the kapha dosha; digestible yet dry.
- 1/2 cup quinoa or millet
- 2 C water, separated in half
- 1/16 tsp good salt
- 1/2 tsp whole cumin seed
- 1 tsp flaxseed, sunflower or coconut oil
- 1 T ground flaxseeds
- 2 T raw sunflower or pumpkin seeds
- 1/4 C fresh dill, cilantro, or parsley, chopped
Place the quinoa in a small bowl with 1 cup water. Let soak for 2 minutes while you gather remaining ingredients. Transfer the quinoa to a fine mesh strainer. Rinse and drain under cold running water.
Transfer the rinsed quinoa to a small saucepan with the remaining 1 cup of water, salt, and cumin seeds. Cover and bring to a boil over medium-high heat. Reduce the heat to simmer. Cook for about 15 minutes, or until all the water has been absorbed.
Serve quinoa in a bowl with the flaxseed oil, ground flax seeds, raw sunflower seeds, and chopped fresh herbs.
Recipe copyright Talya Lutzker and Talya's Kitchen, 2014