This fragrant porridge makes a delicious warming breakfast on a cold autumn or winter morning.
Vata types may like to serve with ghee and maple syrup or coconut, for a richer flavour. Kapha types should use tapioca rather than oats and use honey to sweeten instead of maple syrup
You will need:
2/3 cup dry oats, rolled or instant
2 cup water
1/4 teas salt
1/4 cup raisins
1 cardamom pod (about 3-4 seeds) or ¼ teas ground cardamom
1/4 teas cinnamon
1/8 teas grated fresh ginger
1. Place the oats, raisins, salt, and water in a small saucepan and bring to a boil.
2.Reduce the heat to low and add the rest of the ingredients. If using whole cardamom pods, break them open and just use the seeds.
3. Cover and cook on a low heat until the porridge reaches the desired consistency (2 to 10 minutes, depending on type of oats used).
Roast Butternut squash Serves 2Butternut squash is in season in the UK from September to January so this is an excellent time to include it in your weekly shop. As well as being a wonderful vegetable for Vata types, it is an excellent source of vitamin A (in the form of beta-carotene), a very good source of vitamin C, potassium and dietary fibre. The following recipe is easy to prepare and makes a great mid week supper.
You will need:
1 butternut squash, unpeeled
1 tablespoon ghee or sesame oil
2 red peppers
1 cup water
1 onion, sliced in to rings
1 clove garlic, chopped finely
1 handful of fresh sage, chopped finely
Black pepper to taste
100g Feta or goats cheese (optional)
1. Preheat oven to 200c/400f/Gas mark 6
2. Place a large baking tray in the oven with either the ghee or sesame oil for about 2 minutes until warmed through. Remove the tray from the oven.
3. Cut the squash and peppers in half lengthways and place, flesh side up in the baking tray. Pour over 1 cup of water, this helps provide steam to maintain moisture in the vegetables. Bake for 45 minutes until tender.
4. While the vegetables are baking, sauté the onions in a little oil with the crushed garlic and chopped sage. Keep the heat low to allow the onions to soften without burning.
5. When the squash is cooked, remove from the oven and take out the seeds. Spoon out the flesh, taking care not to damage the skin. Chop the red peppers.
6. In a large bowl mix the squash flesh with the peppers and cooked onions.
7. Return this mixture to the squash shell and season with black pepper. Add the diced feta if using and grill for 5 to 10 minutes until everything is heated through.
This can be eaten with wild rice or couscous to make a substantial autumn supper.
Comments:
Kapha types must antidote this rich dish by adding some heating spices such as ¼ teaspoon cayenne pepper, and by using sunflower oil in place of the sesame oil or ghee. In addition it may be necessary to omit the grains or rice and serve with some simple steamed green vegetables.
