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Christine Devlin Eck     Ayurvedic Practitioner,   Birth and Ayurvedic Postpartum Doula   413-923-1406   413-923-1406  christine@redspringayurveda.com  

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Recipes for Kapha:

 Light, warming, invigorating, pungent, bitter and astringent, scrumptious!

Kaphagenic foods will be heavy, cold, oily, dense and viscous. Tastes that will increase kapha are sweet, salty and sour. In order to reduce kapha in the body, the opposite qualities must be present in our food: light, warm, and dry, with tastes that are pungent (spicy), bitter and astringent.

The following recipes will help reduce kapha dosha.

Warm Quinoa Cereal

1 C quinoa
2 C water
2 C rice milk
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/4 C honey

Cook quinoa and water in a small pan and bring to a boil. Reduce heat, simmering until quinoa is soft and begins to get thick. (about 20 min.) When almost done, add milk and spices. Drizzle honey on top.

Fresh Fruit

1 apple
1 pear
pomegranate seeds

slice to your liking and combine in a bowl.

OR

combine a variety of berries together for a delicious fruit salad.

Warm Spiced Cranberry Cider

3 C pure and unsweetened cranberry juice
1 C apple cider
1 apple, peeled, cored and chopped
3 C water
1 cinnamon stick
6 whole cloves
2 cardamom pods
4 tsp. honey

Puree apple, cranberry juice and apple cider together in a food processor or blender. Combine in a saucepan with water and spices. Cook about 12 to 15 min. Strain and sweeten with honey.

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