Coconut Vegetable Tofu Medley

 

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We all know that for healthy living we require a balanced of protein, carbohydrates and fats, minerals ,vitamines etc.

Tibetan medical healthcare  and  Ayurveda has considered all aspects of  the diet in detail. The Tibetan Medicine and the Ayurvedic diet is one that not only nourishes the body, but also restores balance of the  ‘Tridoshas’ which is very much essential for maintaining Health. Depending on our humor/dosha, or constitutional type, some foods can be beneficial, and others should be avoided. These same foods may have the opposite effect on another humor/dosha. The science of Tibetan Medicine and  Ayurveda teaches that right diet is the foundation of healing. For maximum health and vitality, the ideal diet is one that balances our doshas.

There are six taste : sweet, sour, salty, hot ,bitter and astringent.

Below , is a recipe which is beneficial for the balance of all three humors of rLung Tripa and Badkam, or according to Ayurveda, called Vata , Pitta and Khapha.   We enjoyed this recipe on my last workshop of Introduction to Tibetan Medicine, and it was delicious. Try it for yourself !

This is a complete meal when served with rice and includes all of the essential Ayuvedic and Tibetan tastes. In the tradition coconut is considered a sweet taste that calms Vata and cools down Pitta. It also is known to give strength, building Pegan /  Kapha properties.

Makes 3-4 servings.

 

1tsp of good oil

(To reduce Vata: add an extra tsp)

1/3 cup onions, chopped

1 clove garlic minced

1 tsp fresh ginger, minced

¼ tsp turmeric

1 tsp salt or to taste ( use less please ) !

1 fresh green chilli, minced

(To reduce Pitta : use ¼ tsp or omit)

1 cup red bell peppers , diced

I cup yellow bell peppers, diced

3 cups zucchini, quartered and sliced

(To reduce Kapha : use broccoli instead)

2 cups medium tofu, cubed

½ cup coconut milk

Juice of 1 lemon

1 tsp Agave nectar ( or maple syrup) (optional )

¼ cup fresh cilantro leaves, chopped (for garnish)

In a medium pot on medium-high, heat oil. Add onions and sauté for 1-2 minutes. Reduce heat to medium, then add garlic, turmeric, salt, and chilli, and sute for another 1-2 minutes. Add peppers and zucchini, cover with lid, and cook until almost done, 4-6 minutes. Add tofu, coconut milk, lemon juice , and Agave nectar. Reduce heat to medium-low and simmer for another 5 minutes. Garnish with cilantro ( basil) and serve.

kate roddick

KATE RODDICK  studied Tibetan Medicine for seven-years at Dharmasala.  She has incorporated her skills into her health-care practice in Edinburgh where she now resides. 

 

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