Vata Pitta Dual dosha Balancing recipes Day 6 Autumn - Blueberry smoothie, Pulao buttermilk, pancake
Recipes in this Video
The blueberry smoothie has its roots in American health food culture, gaining popularity in the late 20th century as a nutritious breakfast option. Blueberries, known for their antioxidant properties, are often celebrated in various diets. Today, smoothies are a staple in cafes and homes alike, with countless variations incorporating different fruits and superfoods.
Ingredients
- ●blueberries
- ●banana
- ●yogurt
- ●milk
- ●honey
- ●ice
- ●vanilla extract
- ●chia seeds
Instructions
- 1Add blueberries and banana to a blender.
- 2Pour in yogurt and milk.
- 3Drizzle in honey and vanilla extract.
- 4Add ice and chia seeds.
- 5Blend on high until smooth, about 30-60 seconds.
- 6Taste and adjust sweetness if needed.
- 7Pour into glasses and serve immediately.
Ingredient Alternatives
yogurt
Healthier: Greek yogurt
Cheaper: cottage cheese
Greek yogurt adds protein and creaminess.
milk
Healthier: almond milk
Cheaper: water
Almond milk is lower in calories.
honey
Healthier: agave syrup
Cheaper: sugar
Agave syrup is a lower glycemic index sweetener.
chia seeds
Cheaper: flaxseeds
Flaxseeds provide similar health benefits at a lower cost.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup mixed berries (strawberries, blueberries, raspberries)
- ●1 banana
- ●1/2 cup Greek yogurt
- ●1/2 cup almond milk
- ●2 tbsp almond butter
- ●1 tbsp honey (optional)
- ●1/4 cup rolled oats
- ●1/2 tsp vanilla extract
- ●1/2 tsp cinnamon
Instructions
- 1In a blender, combine the mixed berries, banana, Greek yogurt, and almond milk.
- 2Add the almond butter, honey (if using), rolled oats, vanilla extract, and cinnamon to the blender.
- 3Blend on high until smooth and creamy, about 1-2 minutes.
- 4If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
- 5Taste and adjust sweetness if necessary by adding more honey.
- 6Pour the smoothie into a glass and enjoy immediately.
Equipment
Pancakes have a rich history across many cultures, often enjoyed as a breakfast staple. In the Maldives, pancakes are typically made thin and served with sweet or savory fillings, reflecting local flavors. Modern variations include fruit toppings or flavored syrups, making pancakes a beloved dish worldwide.
Ingredients
- ●all-purpose flour
- ●milk
- ●eggs
- ●baking powder
- ●sugar
- ●salt
- ●butter
- ●vanilla extract
Instructions
- 1In a mixing bowl, combine all-purpose flour, baking powder, sugar, and salt.
- 2In another bowl, whisk together milk, eggs, melted butter, and vanilla extract until smooth.
- 3Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
- 4Heat a non-stick skillet over medium heat until hot.
- 5Lightly grease the skillet with butter.
- 6Pour a ladleful of batter onto the skillet, forming a round pancake.
- 7Cook until bubbles form on the surface, about 2-3 minutes.
- 8Flip the pancake and cook for another 1-2 minutes until golden brown.
- 9Repeat with remaining batter, greasing the skillet as needed.
- 10Serve warm with your choice of toppings such as syrup, fruit, or whipped cream.
Ingredients
- ●1 cup basmati rice
- ●2 cups water
- ●1/2 cup mixed vegetables (carrots, peas, beans)
- ●1 medium onion, thinly sliced
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp cumin seeds
- ●1/2 tsp turmeric powder
- ●1/2 tsp garam masala
- ●2 tbsp oil or ghee
- ●Salt to taste
- ●1 cup buttermilk
- ●Fresh coriander leaves for garnish
Instructions
- 1Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.
- 2In a pot, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
- 3Add the sliced onions and green chilies. Sauté until the onions turn golden brown.
- 4Stir in the ginger-garlic paste and sauté for another minute until fragrant.
- 5Add the mixed vegetables and sauté for 2-3 minutes until they are slightly tender.
- 6Add turmeric powder, garam masala, and salt. Mix well to combine all the spices with the vegetables.
- 7Add the soaked and drained rice to the pot. Gently stir to coat the rice with the spices and vegetables.
- 8Pour in 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and water is absorbed.
- 9Once cooked, fluff the rice with a fork and let it sit covered for 5 minutes before serving.
- 10Serve the vegetable spiced rice hot with a side of chilled buttermilk, garnished with fresh coriander leaves.
Equipment
Ingredients
- ●1 cup quinoa flour
- ●1 medium courgette (zucchini), grated
- ●1/2 cup almond milk (or any plant-based milk)
- ●1/4 cup chopped fresh herbs (e.g., parsley, chives)
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil (for cooking)
Instructions
- 1In a mixing bowl, combine quinoa flour, baking powder, salt, and black pepper.
- 2Add the grated courgette and chopped herbs to the dry ingredients and mix well.
- 3Pour in the almond milk and stir until the batter is smooth and well combined.
- 4Heat a non-stick skillet over medium heat and add a little olive oil.
- 5Pour 1/4 cup of the batter onto the skillet for each pancake.
- 6Cook for about 3-4 minutes on one side until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.
- 7Repeat with the remaining batter, adding more oil to the skillet as needed.
- 8Serve warm with your choice of toppings, such as avocado, yogurt, or a squeeze of lemon.
Equipment
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