Apples
Botanical Name: Malus sylvestris domestica
Apples have been respected as a source of nutrition by many cultures. There are approximately 2,000 varieties of apples. It is one of the easiest fruits to ship and store. There is no question that the apple is, and should be, at the head of the list of fruits. It is delightful to the eye and is excellent for nutritional value, as well as very practical to travel with. It is known for its high alkalinity. Apples contain a small amount of malic acid and are easily oxidized in the process of digestion. Malic acid helps the body utilize energy more effectively. The pectin binds with cholesterol. Good for arthritic conditions.
Energy: Cooling
Taste: Sweet, Sour, Astringent
Post Digestive: Sweet
Indications: Excellent for intestinal problems, bleeding ulceration, pectin helps bind stool, assists digestion and promotes healing of colon, arthritis, backache, cancer sores, and allergic reactions, and helps to reduce heavy metals. Used for detoxifying and adds flavor to other juices.
Systems: Digestive, Excretory, Circulatory, Endocrine, Respiratory
Dosha Affected:
Vata: When sour can be eaten. Best cooked into an applesauce spiced with ginger, cinnamon, and cardamom
Pitta: Sweet apples are excellent; best to avoid sour
Kapha: Good because of astringency
Mixes Well With: Sub-acid fruits and sweet fruit
Season: Fall & Winter
Apple Ginger Juice
Serves 2
4 Macintosh apples
¼ thumb of fresh ginger
Place ingredients in juicer. Add fresh mint or fennel if desired.
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Rutabaga
Botanical Name: Brassica napus
The rutabaga, or Swedish turnip, is a hardy biennial herb cultivated as an annual vegetable. It differs from the turnip in having bloom-covered leaves, a more elongated and leafy top, and many more fi brous roots. Those with finicky or impaired digestion must avoid this vegetable, along with other root vegetables, since they easily create gas due to their mustard oil content. The rutabaga has a rajasic nature. Good for clearing mucous & congestion. Avoid when there is kidney problems. Anti-cancer properties. Very high in minerals. Avoid when there are kidney or digestive disorders.
Energy: Heating
Taste: Astringent, Pungent
Post Digestive: Pungent
Indications: Blood and lymphatic cleanser, excessive bleeding, mucous, congestion, cancer
Systems: Circulatory, Lymphatic, Respiratory
Dosha Affected:
Vata: Avoid or reduce
Pitta: Moderation
Kapha: Good
Mixes Well With: Vegetables or Starches
Season: Late Fall
Sweet Rutabaga with Chard
Serves 4
2 rutabagas, peeled and cut into cubes
1 sweet potato, cut into cubes
1 tablespoon fresh ginger, grated
2 tablespoons ghee
1 tablespoon cinnamon
1 tablespoon cardamom, ground
1 tablespoon jaggary or sucanat
12 large leaves and stems of chard, well chopped
1 tablespoon fresh mint, well chopped
Bragg’s or salt
Preheat oven to 350°. Mix together rutabaga and sweet potato cubes. Add ginger, ghee, seasonings and sweetener. Place mixture into an oiled baking pan, and cook for 40 minutes. Mix in the chopped chard and mint, and cook for 5 minutes more. Serve with salad or other vegetables.
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Squash
Botanical Name: Cucurbita species
The name “squash” is the corrupted, short, Indian name for the fruits and plants of several members of the gourd family. There are many, many varieties grown, all with a similar chemical composition. For practical purposes, squash can be divided into two groups: one group being the so-called bush or running variety, the other group contains the summer and winter varieties. The bush and summer squash are comprised of relatively small plants that are eaten before maturity. The other group occupies large spaces because the squash are large, maturing during autumn and winter. All squash is tender to frost; therefore, do not plant too early nor too late, in order to avoid the autumn frost. The most popular summer varieties are the Zucchini, Yellow Crookneck, Fordhook, Early Yellow Bush, Pineapple, Turban, Pattypan, and Grant Summer. The chief winter varieties include the Acorn, Spaghetti, Gregory Delicious, Hubbard, Boston Marrow, and the Canada Crookneck. Pumpkins are also winter squashes. Summer squash should be steamed and given a ghee or olive oil dressing. Winter squash lends itself very favorably to baking.
Energy: Warming
Taste: Sweet
Post Digestive: Sweet
Indications: Blood stagnation, diarrhea, kidney disorders, expectorant
Systems: Circulatory, Digestive, Urinary, Respiratory
Dosha Affected:
Vata: Moderation
Pitta: Good
Kapha: Avoid
Mixes Well With: Vegetables, starches. Squash should not be combined with protein.
Season: All Seasons
Sweet Potato Lasagna
Serves 4-6
4 large sweet potatoes, thin sliced, blanched
1 bunch red chard, chopped
2 cups spinach, sliced
2 ounces soy mozzarella cheese, grated
1 cup olive oil
2 cups basil, fresh
2 tablespoons Bragg’s
Peel sweet potatoes, and slice them lengthwise as thin as you can make them. Then blanch. Prepare sauce: In blender, mix olive oil with basil leaves and Bragg’s; blend well. Assemble lasagna: Place a third of the sweet potato slices in baking pan (like lasagna noodles). Layer a third of the chopped chard on sweet potatoes, then sprinkle on a quarter of the cheese, and add a third of the sauce. Continue layering; on the top layer, sprinkle the remaining cheese. Bake at 350° for 45 minutes. (The potatoes tend to get a little crispy – if desired, add a little ghee on top, orcover while baking.)
Blanching Method: Bring 2 quarts water to boil with a pinch of salt. Throw in sweet potato slices for approximately 5-6 minutes. Do not overcook. They should remain firm.
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Amaranth
Botanical Name: Amaranthus, several species
Amaranth played an important part of the history of the Aztec Indians in Mexico, with 60 individual species now growing all over the world. The Spanish prohibited its cultivation, thinking it was worshiped as a God. Amaranth is to grains what the soybean is to its fellow legumes. Amaranth is higher in oils than any other grain. This super grain is high in protein and is unusually high in lysine, mellenonine, and other amino acids, which are often in short supply in grains. The seeds are very small, about the size of a poppy seed. In India, amaranth is a major ingredient in the sweets (laddus) prepared for Hindu festivities.
Energy: Warming
Taste: Sweet
Post Digestive: Sweet
Indications: Improves urinary flow, constipation, helps balance large intestines, blood tonic, liver disorder, enlarged spleen, eye disease, fevers
Systems: All systems
Dosha Affected:
Vata: Good
Pitta: Excellent
Kapha: Moderation (best toasted)
Mixes Well With: All vegetables and starches
Amaranth a la Saffron
Serves 2
1 cup amaranth
¼ teaspoon saffron threads
3 cups water
½ cup rice (or soy) milk
½ cup raisins
¼ teaspoon cinnamon
¼ teaspoon cardamom
¼ teaspoon coriander
1 tablespoon ghee
1 teaspoon vanilla
1 tablespoon agave syrup or stevia
Place amaranth, saffron, and water in saucepan; bring to a boil and cook for 30 minutes. Add milk, raisins, cinnamon, cardamom, and coriander; stir well. Turn off heat, add ghee and vanilla. Cover pan, and let stand for 10 minutes. Sweeten to taste with agave or stevia.
