The different divisions of the dosha: Vata, Pitta, and Kapha are not only explained, but recipes of favorite foods are nutritionally determined for each dosha type. The Yoga Diet, by Kristen Schultz Dollard and John Douillard, maintains (by its subtitle and information in the book) that a slimer, sexier shape (and attitude) are achievable within four weeks, following the yoga workouts and practices of eating outlined in the book. The book even discusses which types benefit from increasing spices and which benefit from more comforting (de-stressing) foods.
Here, a simple Thai dinner, enough for a small family or for entertaining a table of four, is filled with antioxidant-rich foods, herbs, and spices. Consult The Yoga Diet book for particular dishes specifically for the dieter's dosha type, however. This meal's purpose is to relax, enjoy a meal, and not only benefit from the goodness of free-radical fighting antioxidants but experience the exotics tastes and spices these foods bring. Remember, cooking with organic produce increases antioxidant levels between 20 - 50 percent.
Pad Thai with Shrimp or Tofu
- 1 package extra-firm tofu (14 oz.), drained
- Or, 1/2 pound peeled and deveined shrimp
- 8 ounces wide rice noodles
- 2 Tablespoons fresh lime juice
- 1/3 cup coconut milk, unsweetened
- 2 Tablespoons peanut butter
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne
- 11/2 teaspoons red curry
- 1 Tablespoon olive oil
- Spray of canola cooking spray
- 2 cloves garlic, peeled and minced
- 6 green onions, chopped with 1 Tablespoon of green part set aside
- 2 Tablespoons chopped, roasted peanuts
- 11/2 cup fresh bean sprouts
- 1/2 cup packed cilantro leaves, chopped - one sprig set aside for garnish
- 1 small can sliced bamboo shoots, drained and rinsed
Makes 4 servings
Cooking Instructions
- Place the tofu in a colander and place onto a heavy pot. Allow to drain 20-30 minutes. During this time, prep by chopping green onions, mincing garlic, rinsing bamboo shoots, and making the pad thai sauce below. Then, chop the tofu into cubes after draining. Set rice noodles in a pot of water and allow to soak 20 minutes or until soft and not gooey.
Pad Thai Sauce
In a medium bowl mix: lime juice, coconut milk, peanut butter, chili powder, cayenne, and red curry. Stir and set aside.
- Now, heat canola oil in a wok pan or deep skillet which has been sprayed once lightly with cooking spray. Allow to warm over medium-high heat. Add white parts of green onions, minced garlic, and bamboo shoots. Saute two minutes. Add shrimp or tofu (or both). Stir one minute. Add sauce. Stir. Add bean sprouts and then add noodles with tongs to transfer from the water they soaked in. Toss until both are coated. Add cilantro. Toss until noodles are tender and warmed. Transfer to serving plate and garnish top with Tablespoon of green onion and chopped peanuts, and sprig of cilantro on the side. Serve immediately.
See The Yoga Diet for slimming Pad Thai recipes, as this one is not part of the diet, page 144-145.
Serve with India Pale Ale or ice teas made from:
- 2 quarts boiling water poured over 6 green tea tea bags. Allow to steep 15 minutes, then refrigerate. Serve in tall glasses filled with ice, crushed mint or lemon balm leaves and coconut, soy, or 2% milk plus a little sweetner and a dash of nutmeg or crushed cinnamon basil leaves.
For entertaining, also add this recipe to the menu. For vegetarians replace chicken with one large russet potato, fennel bulb, and yellow zucchini.
Thai Curried Siam with Fresh Lemongrass and Cilantro
- 1 to 3 dried peppers (Anaheim or Serrano) according to desired hotness (Serrano are hotter)
- 1/4 cup snipped fresh cilantro with 2 sprigs set aside for garnish
- 1 teaspoon grated lime peel
- 1 Tablespoon fresh lemongrass, split up the center and chopped up to 1" from the strawlike top
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 teaspoons curry
- 1/2 teaspoon ground coriander
- 2 lb. boneless chicken breast
- - Or - 1 large russet potato peeled and cubed, 1 cup fennel bulb cubed, 1/2 cup yellow zucchini chopped
- 1 Tablespoon olive oil
- 1/2 can unsweetened coconut milk
- 4 cloves of garlic, peeled and minced
- fresh, peeled, and grated ginger
- steamed rice
Cooking Instructions
- Heat cooking oil to 350 degrees in a skillet or wok pan. Add potato-vegetable mix or chicken. Add dried peppers sliced down the middle. Add garlic, lime peel and lemongrass. Stir.
- Turn heat to med-low or about 250 degrees and cover. After 10 minutes, turn and add all the other spices (except garnishes) and coconut milk. Turn heat to low. Stir once and cover until potato or chicken are cooked through. Pepper with fresh ground pepper to taste. Serve warm over steamed rice. Garnish with fresh cilantro.
Serves 4.
Try lemon ice cream for a delicious dessert.
For information on how to eat for younger looking skin, read Increase Essential Fatty Acids in the Diet and Skip the Botox also written by Kara Smith.
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