Vatas are infamous for their fast metabolism, yet less than adequate elimination. That's why I suggest using gluten-free oats in this recipe. Gluten is thick, sticky, and difficult for sensitive digestive systems to incinerate. Even though oats are only considered glutinous when they've been processed with other glutinous grains, going gluten-free may relieve vata from a fair amount of digestive grief. Oats in general are wonderful for the vata dosha due to their slippery, wet, and unctuous qualities. This dish doesn't call for sweetening, but feel free to add a bit of maple syrup or molasses before serving.
- 1 1/2 C water
- 1-inch fresh ginger, peeled and minced
- 1/8 tsp good salt
- 3 whole pitted prunes, quartered
- 3 whole dried apricots, quartered
- 1/2 C Bob's Red Mill Gluten-Free Old Fashioned Rolled Oats
- 1 heaping tsp ghee
- 1/2 tsp cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground clove
- 1 tsp maple syrup or coconut sugar, to taste
- 2 tsp blanched and slivered almonds, optional
In a small-medium saucepan, bring the water, ginger root, salt, prunes, and apricots to a boil. Add the oats, reduce the heat to low and cook for 10 minutes, stirring frequently. Cover, remove from heat and let stand for 2 minutes. Stir in the ghee, cinnamon, cardamom, clove and sweetener. Top with optional slivered almonds.
Recipe copyright Talya Lutzker and Talya's Kitchen, 2014