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PITTA-PRACTICAL MEAL PREP: SIMPLIFY YOUR WEEK WITH DOSHA-FRIENDLY DISHES

Written By: UMA Editorial Team |

Published on: May 17, 2024

In the pursuit of maintaining balance and harmony within our bodies, Ayurveda offers valuable insights into understanding our constitutions or doshas. Among the three doshas—Vata, Pitta, and Kapha—Pitta represents fire and water elements, governing digestion, metabolism, and energy production. To keep Pitta in equilibrium, it’s essential to follow a diet that pacifies its tendencies towards heat and intensity. In this blog, we delve into the realm of Pitta-friendly meal prep, offering recipes that soothe, cool, and nourish.

THE ULTIMATE PREP, EAT, REPEAT: EFFORTLESS FLAVOR ALL WEEK LONG

1

SNACK SMART, SNACK GUILT FREE: ZESTY VEGGIE DELIGHTS

INGREDIENTS:

  • Asparagus or Carrots
  • FOR THE LEMON-HERB SAUCE:
    • 1 Lemon
    • 1 tbsp of Honey
    • Fresh Basil and Mint Leaves
    • Pinch of Salt

PREPARATION:

  • Steam asparagus and/or carrots until they’re fork-friendly, not too firm but not mushy.

PREPARATION TIME:15 mins

  • Prepare the Lemon-Herb Sauce by blending lemon juice, salt, honey, basil, and mint until smooth.

STORAGE INFORMATION: 

  • Store the vegetables and the sauce separately to maintain freshness.
  • Enjoy as a guilt-free snack anytime during the week.

2

A COOL SIP FOR ANY TIME: REFRESHING MINT TEA 

INGREDIENTS:

  • 1 cup fresh peppermint leaves
  • 1-quart boiling water
  • 1-quart room temperature water
  • 2 tsp sweetener (honey, if desired)

PREPARATION:

  • Pour boiling water over mint leaves, cover, and let steep for 20 minutes.
  • Strain the tea into a pitcher or glass jar, add sweetener, and allow it to cool down to room temperature

STORAGE INFORMATION: 

  • Keep the prepared mint tea in a jar and add ice as needed for a refreshing drink throughout the week.
  • Drink at room temperature for optimal digestion.

PREPARATION TIME: 25 mins


3

HARVEST HARMONY: SEASONAL VEGETABLE QUINOA SALAD

INGREDIENTS:

  • 1 cup quinoa
  • 2 cups water
  • ½ tsp salt
  • ½ tsp ginger paste
  • Assorted vegetables (broccoli, sweet peppers, cucumbers, carrots, avocado, leaf lettuce or kale)
  • FOR THE DRESSING:
    • 2 tbsp Coconut Oil
    • ½ tbsp of roasted coriander, cumin, fennel, turmeric powder mix

PREPARATION:

PREPARATION TIME: 40 mins

  • Dry roast quinoa in a saucepan until it begins to make small popping sounds.
  • Add water, salt, and ginger paste, then simmer until quinoa is clear and fluffy.
  • Chop vegetables and whisk together dressing ingredients.
  • Combine cooked quinoa, vegetables, and dressing in a salad bowl.

STORAGE INFORMATION: 

  • Store the salad in an airtight container in the refrigerator for up to 5 days.

4

EFFORTLESS MEAL PREP MAGIC: CHILLED SESAME NOODLES

INGREDIENTS:

  • 2 cups whole-wheat noodles/pasta
  • ½ cup chickpeas
  • Spiralized vegetables (zucchini, carrots)
  • FOR THE ALMOND SAUCE: 
    • 4 tbsp all-natural almond butter
    • 1 tsp minced ginger
    • 1 tsp minced clove garlic
    • 2 tbsp soy sauce
    • 1 tbsp rice vinegar
    • 1 tsp sesame oil
    • 1 tbsp maple syrup
    • Juice of 1 lime
    • Pinch of red pepper flakes

PREPARATION:

  • Cook pasta according to package directions, then rinse and cool.
  • Prepare the sauce by mixing almond butter, ginger, garlic, soy sauce, vinegar, sesame oil, maple syrup, lime juice, and red pepper flakes.
  • Portion sauce, chickpeas, spiralized vegetables, and pasta into meal prep containers.
  • Pour sauce over noodles before serving and enjoy cold.

PREPARATION TIME: 30 mins

STORAGE INFORMATION: 

  • Refrigerate meal prep bowls for up to 4 days.

5

STEAMED AND SEASONED: TOFU OVER WILD RICE

INGREDIENTS:

  • 1 cup wild rice 
  • FOR THE SEASONED TOFU:
    • 1 block of firm tofu, pressed and cubed
    • 2 tablespoons sunflower oil
    • Pitta balancing spices (such as cumin, turmeric, ginger, and cinnamon), to taste
  • FOR THE STEAMED COLLARD GREENS:
    • 1 bunch collard greens, washed and chopped
    • 1 tablespoon olive oil
    • Juice of 1 lime
    • 1 teaspoon ground coriander
    • Black pepper, to taste

PREPARATION:

  • Cook the wild rice and let it cool 
  • PREPARE THE TOFU:
  • Press the tofu to remove excess moisture, then cut it into cubes.

PREPARATION TIME: 30 mins

  • In a skillet, heat sunflower oil over medium heat.
  • Add the tofu cubes to the skillet and sauté until golden brown.
  • Sprinkle your favorite pitta balancing spices over the tofu and stir well to coat. Cook for an additional 2-3 minutes. Set aside.
  • STEAM THE COLLARD GREENS:
  • Place a steamer basket in the pot and add the chopped collard greens.
  • Cover and steam for 5-7 minutes, or until the collard greens are tender but still vibrant green.
  • Remove the collard greens from the steamer basket and transfer them to a serving dish.
  • Drizzle olive oil and freshly squeezed lime juice over the steamed collard greens.
  • Sprinkle ground coriander and black pepper over the top.

STORAGE INFORMATION:  

Cooked wild rice, seasoned tofu, and steamed collard greens can be stored separately in airtight containers in the refrigerator for up to 3 days.

Incorporating these dosha-friendly recipes into your meal prep routine can bring balance, vitality, and ease to your week. By aligning your diet with the principles of Ayurveda, you not only nurture your body but also cultivate a deeper connection with the natural rhythms of life. Embrace the wisdom of Pitta-pacifying foods and savor the nourishment they offer.

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