Try these sattvic, dosha balanced, in season recipes, taken from Amadea Morningstar’s, Ayurvedic Cooking for Westerners

quinoa and asparagusRinse well: 1 c. dry quinoa

Bring to a boil with 2 c. water and 1/2 tsp.salt

Reduce to low heat, cover, and cook until done, about 15 minutes

Wash and chop:

½ – 1 lb. asparagus, in 1 inch pieces

1 large carrot, in half moons

1 tbsp. fresh rosemary leaves, finely chopped or
1 tsp. dried

2 tbsps. onion finely chopped

1 tsp fresh savory leaves, finely chopped or ½ tsp dry (optional but tasty)

As the quinoa continues to cook, warm in a large iron skillet:

2 tbsps. cold-pressed olive oil

Add the onion and rosemary, sauté until onion becomes translucent. Add carrot, cook on medium heat in skillet, covered, until tender, about 5 minutes. Add asparagus, cover and cook another 2-3 minutes until it is tender, yet slightly crispy. When quinoa is done, toss it lightly into the vegetables in the skillet, using a fork to fluff it. Stir in the freshly chopped savory.

Serves 4-6

This recipe calms and helps Vata, Pitta and Kapha constitutions.