For women and couples before conception, during pregnancy, at birth or throughout postpartum.

Consistent and loving care on the WHOLE journey to motherhood.

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

The qualities of pitta dosha are hot, sharp, oily,
spreading, and subtle. The tastes that will
aggravate pitta are salty, pungent and sour.
To balance out these qualities and tastes, food
should be more cooling, with tastes that are more
sweet, bitter and astringent.

The following recipes are pacifying for excess pitta dosha.

pattypan photo

Cinnamon Rolls

1/2 C raw milk (if not possible, use organic whole milk)
large slice of ginger root
2 C whole wheat flour
1 1/3 T baking powder
pinch of salt
1/2 C ghee, cold
2 T apple concentrate
1/3 C raisins
1/2 C raw walnuts or pecans, crushed

Preheat oven to 400 degrees. Bring the 1/2 C raw milk to a boil with the ginger root, and put in the fridge, covered, to cool. Mix the flour, baking powder and salt in a bowl. Work the cold ghee into the mixture until it becomes crumbly. Pour the cold milk and the apple concentrate into the mixture and work into a stiff dough with your hands. More milk may be needed. Divide the dough into six pieces and work into long rectangles about 1/2" thick. Sprinkle over them, raisins, nuts and cinnamon. Roll them up and place upright in an oiled baking dish. Chill for 20 to 40 min. Drizzle liberally with maple syrup. Bake 12 to 15 min., or until lightly browned.

Zucchini Salad

2 small zucchinis
1 cucumber
2 C fresh baby spinach or swiss chard
1/8 C raw pumpkin seeds
1 T olive oil
fresh lemon or lime juice

Slice the zucchinis and cucumber into thin half circles. Chop the greens. Roast pumpkin seeds in small skillet for about two minutes until they begin to pop. Toss with zucchini and cucumber and drizzle with olive oil and lemon or lime juice.

Cucumber Salad

2 C salad greens of your choice
1/2 cucumber, peeled and chopped
serve with almond dressing and toasted almond slices on top.

Almond Dressing

1/2 C blanched almonds
2 T sesame oil
1/4 C lemon juice, freshly squeezed
1/2 cucumber, peeled and sliced
1/4 tsp. salt
2 Tbsp. water
1/8 tsp. black pepper

In a small skillet, toast the almonds until they are lightly browned. Let them cool. Grind them in a food processor until finely powdered. Add remaining ingredients.

Sweet Potato Soup

3 large or 5 small sweet potatoes
1 T grated ginger root
1 1/2 C milk
1/2 tsp. garahm masala
1 T maple syrup
1/4 tsp. salt

Peel, and dice potatoes and cover with water in a large pot. Bring to a boil adding ginger.
Reduce heat and cook until potatoes are soft. In a small pan, bring milk to a boil. Combine sweet potatoes, 1 C of reserved cooking water, milk, spices, syrup and salt in a blender. Add more liquid as needed. Puree until smooth.

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