Posts tagged Tridoshic
Haus of Ojas Turmeric Latte

Turmeric lattes, also called “golden milk,” are the quintessential Ayurvedic drink. There are many versions of this beverage and I encourage to modify per your tastes. In the Ayuredic tradition, this beverage is best for afternoons and evenings due to its relaxing effect on the body. It’s a great way to unwind after your work day has ended and is particularly supportive in stressful times, or as a gentle sleep aid. For these reasons, vata doshas (or those with a vata imbalance) may find this drink particularly supportive.

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Peach Carnitas

I’ve been perfecting my carnitas over time. For me, there’s nothing better than slow-cooking pork shoulder on a weekend afternoon. Along with my special blend of spices, onion, and fruit to keep everything tender, you’re set up for success with this recipe. I know large pieces of meat can be intimidating to cook, but actually, this recipe takes little skill.

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Za’atar Lamb Meatballs with Roasted Sweet Potatoes and Lemony Tahini Dressing

Meatballs are such a versatile way to build meals for the week. Alongside roasted potatoes, or veggies, with pasta, salad, or even as a base for wraps and pita sandwiches, meatballs round out simple weekly staples. I make mine with lamb and the lovely blend of spices known as ‘za’atar’ in the Mediterranean and Middle East.

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Masala Chai Smoothie

This smoothie bowl is a cozy blend of aromatic, warming flavors like vanilla, cashew, pear, and of course, chai. This smoothie is as good served cool as it is warmed up. That’s right, you can warm up any smoothie. In fall and winter, I rarely have smoothies, but if I do, I warm them up. It’s a good way to stay aligned with the season and it inspires me to be creative with warmth-evoking smoothie flavors. 

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Delicata Squash + Beet + Leek Salad with Orange Kombucha Dressing

The transition of seasons is always welcome in my kitchen. A new season means new ingredients, cooking methods, and flavors. In fall, I prepare to give salads a bit of a ‘rest’ until springtime. I do, however, enjoy a few ‘cold-weather’ salads before we enter deep winter. These salads tap into the rich squashes and root vegetables available in fall. The idea is to have a salad that sticks with you and allows you to have something both fresh and warming. Give this recipe a try and customize based on your tastes (salads are a great way to practice substituting and making additions based on your dosha and what you like).

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