Our Spring here in Paris has been around 12 degrees and rainy for the past month, meaning I’ve been making myself dinners that are not too heavy but nourish me nonetheless as this Winter to Spring transition is not easy! For those of you that follow Ayurveda, my vata dosha has been run down. But since really sticking to a very vata-friendly diet, I’ve been feeling a bit better. Thank goodness for my trip to Istanbul tonight for 5 days of 30 degree weather.
If you want to read more about doshas and your body type, you can do a free online quiz here on the Dosha Guru website and every week you’ll receive a little update with tips for your body type. I find them very useful!
This recipe was light and nourishing. Sweet potato is great for vata dosha and as all the ingredients are well cooked not difficult to digest. Remember to not eat too late at night because it creates a build-up of toxins in the body and digestive track.
You’ll need, for 2 people:
1 sweet potato
1 1/2 cups of risotto rice
a spoon full of crème fraîche
half a cup of chia seeds.
Heat the coconut oil in a heavy bottomed saucepan. I used an assortment of spices to add flavour: ginger, asafetida, turmeric and some rock salt. Add the sweet potato, peeled and cut into small pieces and let simmer down. Add the zucchini, cut in thin slices and then add the rice. Stir until the rice has been covered fully and mixed in then start adding cups of water, each time waiting until the water has been absorbed. You can also use stock in the place of water. As I had added spices it was flavoursome enough but if you prefer you can add stock. Keep repeating this unti the risotto is done. Add the chia seeds at the end and let them sit for around 5 minutes before serving so that they are soft.
I served with a little side of water cress and Indian lime pickle. Add a sprinkle of coriander as it gets rid of heavy metals in the body.