Vata + (very mildly),
Pitta - -
*) Although the base salad is fairly tridoshic (balancing for most people). There are doshic (individual) adjustments listed at the bottom of the page to help you customise the salad for your particular dosha.
Sprout salad is a great recipe for cleansing the blood and clearing skin imbalances. Packed full of enzymes, this salad is very alkalising and helps to cool liver heat. The high ratio of fresh herbs increases the flavour value, adds to nutrient content, and most importantly herbs are highly medicinal.
Sprout salad stores well in airtight Tupperware in the fridge, so feel free to make large amounts; especially convenient if your life is already very busy. The salad will store better if you avoid chopping the leafy greens, and if you leave the dressing until you are ready to serve. It can now be ready at any time of the week to balance a meal that is too heavy or needs some green colour :).
2 handfuls of sprouts e.g. sunflower and or mung bean
Half bunch fresh coriander, chopped
Half bunch of fresh parsley, chopped
1 handful of fresh mint, chopped
1 handful of fresh basil leaves, chopped or torn
1-2 ripe avocados, peeled, pitted and chopped
1 large handful of coarsely chopped nuts or seeds. My favourite is almonds and pumpkin seeds. If possible pre-soak them for a few hours to make more digestible and then dehydrate to bring back the crunch
1 handful of currants or sultanas or raisins
1 handful of ground flaxseeds
Make the dressing from equal parts cold pressed oil -e.g sesame (great for vata), sunflower (great for pitta), olive (more neutral and tridoshic), macadamia or hemp seed- to lemon juice, or I prefer lime which is also less heating and better for balancing pitta.
- Make sprouts by soaking mung beans, sunflower seeds or both in a Tupperware container or glass jar overnight, then cover with cheese cloth and strain in the morning, leave upside down and out of fridge till they start to sprout, if not sprouted after 1 day then rinse with water and leave out again. Once sprouted then place them in the fridge to increase the shelf life and have sprouts for the week.
- Mix all of the salad ingredients above in a bowl.
- Stir very well.
- Serve the sprout salad with the dressing that you've made, in your preferred quantity.
Nourishing Individuality through Ayurvedic Wisdom
Vata: To make more suitable for Vata types, complement the salad with a cooked whole grain and veg meal. Can also add mild sweetpungent flavours such as finely grated ginger or ground pippali, or increase the unctuous and grounding qualities with tahini in the dressing, and/or steamed pumpkin to salad as well.
Pitta: Great for Pitta as is, but if used on a daily basis then you can remove the skins from the almonds by lightly blanching; this will reduce the minimal arsenic content that is present in almond skins. If there is high or aggravated Pitta then skip nuts completely and use sunflower seeds instead. Ensure dried fruits are sulphur dioxide free and add fresh dandelion leaves and or omit parsley. If your digestive fire is really strong and the avocado is not heavy enough for you to feel satisfied, then eat with cooked whole grains such as quinoa or rice.
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Wishing you health and prosperity,