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- What is a yogic kitchen?
- Using this book
- Which dosha are you?
- The doshas
- Balancing the doshas
- The Ayurvedic approach to health
- Circadian rhythms and daily routine
- Vata recipes
- Breakfast
- Papaya frushie
- Banana blueberry pancakes
- Coconut chia porridge
- Vegan pumpkin bread with spiced walnuts
- Haloumi pumpkin omelette
- Pumpkin, tahini and maple smoothie
- Ghee-baked fruit
- Eggs with avocado, grains and seeds
- Avocado toast 3 ways
- Fragrant vanilla and honey macca cream with berry puree
- Lunch
- Avocado with lentils and nori
- Roasted whole sweet potato topped with herbed dhal
- Sweet corn with popped quinoa and green pepper gomasio
- Roast vegetable salad with coriander seed puree
- Poke bowl
- Chicken chilli ramen
- Saffron, fennel, pea and asparagus risotto
- Japanese pumpkin, carrot and daikon
- Pumpkin 3 ways
- Chopped egg, artichoke and olive salad
- Dinner
- Baked celeriac and fennel soup
- Roast miso chicken
- Flash-fried greens with lemon
- Steamed vegetable bowl with lemony tofu cream
- Pumpkin ricotta slice with lemony greens
- Urad dhal makhani
- Mild green curry with eggs and cashews
- Vegetable lasagne
- Ghee 3 ways
- Sweet treats, snacks and drinks
- Black sesame spice crackers
- Smoked fish and cashew paste
- Roasted sweet potato chips
- Almonds, raisins and seeds with vanilla and orange
- Best ever carrot cake
- Honey and orange blossom tahini whip
- Coconut jam cake
- Mulled Vata tea
- Black sesame 3 ways
- Vegan Choc Peanut Butter Cake
- Cacao, tahini and maple smoothie
- Pitta recipes
- Breakfast
- Hawaiian coconut French toast
- Potato rosti with peas and yoghurt
- Watermelon, plum, cherry and pineapple fruit salad
- Giant coconut pancake with berries and cherries
- Rose semolina cereal with seeds
- Smoothie bowls
- Mixed grain porridge with coconut whip
- Peas 3 ways
- Lunch
- Pumpkin patties with coconut cabbage salad
- San choy bau
- Chargrilled fennel and fish with herbed avocado
- Bun bowls
- Sushi bowl
- Green mung dosa with coconut chutney
- Chickpea crêpes with ricotta, egg, cress and caramelised onion
- Roasted cauliflower, potato and kale salad
- Green pasta with peas and soft mozzarella
- Leafy greens 3 ways
- Dinner
- Avocado, egg and nori rice paper rolls
- Cooling cucumber and strawberry mint coconut water
- Herbed paneer with pressed cabbage, radish and cucumber salad
- Mushroom and basil tart
- Sweet potato gnocchi with lemony fennel, broccoli and ghee sauce
- Green falafel with mint yoghurt tahini
- Marinated chicken with coconut lime dressing
- Filled capsicums
- Cooling dhal with tempered spices
- Winter fish curry
- Coconut 3 ways
- Sweet treats, snacks and drinks
- Watermelon, elderflower, rose and kaffir lime spritzer
- Cooling pineapple, passionfruit and jasmine tea
- Poached plums with elderflower and spices
- Proper apple pie
- Tahini and rose halva cookies
- Golden milk
- Coconut kale crisps
- Coconut custard with pomegranate and sticky rice
- Vegan turmeric spiced banana loaf
- Blueberry chia jam with fermented teff crepes
- Kapha recipes
- Breakfast
- Pomegranate and berry chia puddings
- Spiced puffed grain granola
- Turmeric tofu scramble with leafy greens
- Ginger, apple, cinnamon and clove tea
- Breakfast drinks and smoothies
- Buckwheat and beetroot pancakes with berries
- Mushrooms and kale with millet and goat’s cheese
- Shakshuka with lentils
- Buckwheat porridge with raspberry puree and pomegranate
- Cauliflower bean puree with watercress, mushrooms and poached eggs
- Matcha polenta porridge
- Corn 3 ways
- Lunch
- Rocket, pear and quickled onion and radish salad
- Sweet beet and cabbage with fish steaks
- Carrot, basil and buckwheat bread
- Buckwheat, cranberry, tomato and pomegranate tabouleh
- Beetroot and black bean burgers
- Split pea and leek soup with minty basil yoghurt swirl
- Charred cauliflower and broccoli with turmeric quinoa
- Broad bean, chicken and crunchy green salad
- Cauliflower 3 ways
- Dinner
- Slow-cooked Mediterranean green beans and fennel with buckwheat
- Middle Eastern eggplant and red capsicum salad
- Fish tacos
- Eggplant curry
- Rajasthani mixed lentil dhal
- Asian noodle broth with chicken balls
- Cauliflower and broccoli fried rice
- Turmeric 3 ways
- Sweet treats, snacks and drinks
- Baby fig cakes
- Cacao, quinoa and orange fig balls
- Nori popcorn
- Jamu
- Dried fruit slices
- Metabolism booster morning shot
- Baba ganoush
- Beetroot yoghurt and sumac dip
- Hummus with smoky carrots
- Broccoli corn bread
- Apple, celery, strawberry and ginger juice
- Food medicine for all doshas
- For all doshas
- Ghee
- Milk for sleep
- Digestive tea
- Warming Vata kitchari
- Miso mushroom soup
- Kapha reducing tea
- Pepper milk
- Miso ramen broth
- Nourishing chicken soup with rice and spice and all things nice
- Chicken stock
- Gentle on the tummy congee
- The stock story
- Herbal teas and medicated milks
- The Ayurvedic pantry
- The Ayurvedic spice cupboard
- Food charts for Vata, Pitta, Kapha
- Acknowledgements
- Index
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Jody Vassallo - The Yogic Kitchen (2019)
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