Recipes

7 Nourishing Ayurvedic Breakfast Recipes

When beginning a new lifestyle the hardest part for me always seems to be the food. For so long I have had some pretty bad habits when it comes to eating, such as skipping meals, eating fast food, and eating late into the late right before bed. Some of you may or may not be able to relate. All the practices I just mentioned are in complete opposition to what Ayurveda has to offer, so it is no surprise that I have stumbled a bit to adjust.breakfast

One of my favorite meals of the day is breakfast, however I know with “busy” lives we tend to skip or skimp on this meal more frequently than we should. According to Ayurveda, breakfast should be a lighter meal due to the fact that your body is just coming out of sleep. It should be consumed while sitting and chewed thoroughly to aid in the digestive process. Have you ever eaten a heavy breakfast that consisted of bacon, eggs, and pancakes? How did you feel an hour later?

The point here is to eat a light, easily digestible meal to jump start your day and your body. By giving it something easy to digest you will allow your body to wake up and feel energized to take on your busy morning.

I have managed to find some deliciously nourishing breakfast ideas to help you get through your week. Some require a bit of planning time, but do yourself a favor and try the following seven Ayurvedic breakfast recipes. You won’t be disappointed!

1. Myraji’s Sunrise Delight

Serves 4 and total prep and cook time is 20 minutes.

2 Cups white basmati ricesunrise

5 Cups water

2 Tbsp ghee

3/4-1 Tsp mineral salt

1 Tsp cinnamon powder

1/3 Tsp ginger powder

1 Cup raisins

1/2 Cup chopped dried or fresh apricots

Combine all ingredients to pot. Bring to a boil with lid on and turn to simmer for 15 minutes, until soupy in consistency. For an even soupier grain, add more water or an herbal tea. The dried fruit will soak up some of the water.

*** This recipe was taken from Simple Ayurvedic Recipes by Myra Lewin ***

 

2. Ayurvedic Pancakes

Serves 4 and total prep and cook time is 15-20 minutes.

2 Cups Flour (any kind)pancakes

1/2 Cup rice, soy, or almond milk

1/2 Tsp Cinnamon powder

1/2 Tsp Cumin powder

1/2 Tsp Coriander powder

1-2 Tbsp Ghee or sesame oil

1 Carrot shredded (can exclude if you desire)

Mix all ingredients gently to make a batter keeping in mind that it should be thick, but not runny. Cook first side until bubbles form then turn to the other side just like regular pancakes. Top with maple syrup or honey as a sweetener.

NOTE: Note that when I personally tried this recipe using whole wheat flour, a great deal more almond milk was required to achieve the right consistency.

*** This recipe was taken and adapted from Simple Ayurvedic Recipes by Myra Lewin ***

 

3. Sweet Potato Breakfast Bowl

Serves as many as desired and total prep/cook time is 1hr 20min.

1 Sweet potato (for each serving you desire)

Desired Toppings (Examples: chia seeds, shredded coconut, ghee, maple syrup, honey, pumpkin seeds, cinnamon, etc.)

sweet_pot

Use a fork to poke holes in sweet potato, then place in cold oven directly on rack. Preheat oven to 400 degrees and set timer for 45 minutes (for small and/or narrow potato) or 60 minutes (for large potato). After timer goes off, turn off oven and reset timer for an additional 30 minutes. When 30 minutes is up, take potatoes out of the oven and let cool for a few minutes. Remove skin and mash in a bowl then add desired toppings and enjoy!

*** Note that you could have precooked sweet potato if time is an issue in the morning, but it should be noted that reheated or leftover food is highly discouraged from an Ayurvedic point of view. ***

4. Quinoa with Apples

Serves 4 and total prep/cook time is 20 minutes.

1 1/2 Cups quinoa

4 Cups waterQuinoa_Apples

1 Tbsp ghee

1/2-1 Tsp mineral salt

1, 3-inch cinnamon stick

3/4 Tsp coriander powder

1-2 Cups chopped apples

Combine all ingredients and bring to a boil. Cover with lid and reduce to a simmer for 10-15 minutes.

*** This recipe was taken and adapted from Simple Ayurvedic Recipes by Myra Lewin ***

 

5. Ayurvedic Smoothie

Serves 2 and total prep and cook time is 10 minutes.

1/2 Ripe bananasmoothie

1/2 Cup fresh or frozen mango

A pinch of ginger powder or 1″ piece of ginger

1/4 Tsp black pepper

1/2 Tsp turmeric powder

Add any nut milk to your preferred consistency

Mix all ingredients, blend and enjoy!

*** This recipe was taken and adapted from Pure Foods Nutrition Blog ***

 

6. Cooked Bananas

Serves 4 and total prep/cook time is 15 minutes.

4 overripe bananas sliced in half and then in spearsbanana

2 Tbsp. ghee

1/4 tsp. cinnamon

1/4 tsp. cardamom

Sprinkle nutmeg (optional)

Pinch of salt

Over medium heat melt ghee in pan. Next, add spices and let cook for about a minute, until you can begin to smell an aroma. Add bananas to the pan and gently toss to coat with spices. Cover and simmer for 3-5 minutes. Dust with nutmeg.

*** This recipe was taken and adapted from Hale Pule Blog by Karla Dixon***

 


7. Oatmeal – Dosha Specific

Serves as many as desired and total prep/cook time is 10-25min.

1/2 Cup oats (for as many servings as you like)

Pinch of mineral salt

1 Tsp ghee

oatmeal

Additions According to Dosha

VATA – ginger, cinnamon powder, maple syrup, nutmeg, nut butter

PITTA – dates, maple syrup, coconut, cinnamon powder, cardamom powder, almonds

KAPHA – ginger, turmeric, pumpkin seeds, chia seeds, honey

 

Well there you have it…. seven amazingly nourishing breakfast ideas to get you through your week.

Please give one or all a try and leave me a comment below to let me know!

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