A Mexican Inspired Tridoshic Dinner by SoulFull Veda

We had the pleasure of connecting with co-founders of SoulFull Veda, Rachel Jeffries and Angelica Neri, this past month. These two women are on a mission to spread the knowledge and transformative power of yoga and Ayurveda locally in their home base of Chicago and beyond. SoulFull Veda focuses on cooking classes as well as curating day and weekend retreats where people have the space to drop into their physical bodies, reset their minds & explore the various modalities of yoga asana, meditation, cooking, body therapies and of course, our favorite, Ayurveda! 

Before we say farewell to the sun drenched days of summer, we wanted to share with you a Mexican Inspired Meal created by Rachel and Angelica. We invision you gathered with friends outside to enjoy this delectable feast that is not only fresh and prana-rich but is also tridoshic or balancing to all 3 doshas. One of our favorite Ayurvedic Guidelines for Healthy Eating is to eat food prepared by loving hands in a loving way. Preparing this meal for your friends and family is a perfect way to shower the people you love with LOVE and to make the most of these final hot summer nights. 

Looking for a fall rejuvenation retreat? You can join Rachel and Angelica October 25-27th in Twin Lakes, Wisconsin. To learn more visit their website. 

Co-owners of SoulFull Veda, Angelica Neri (left) & Rachel Jeffries (right)

MENU:

• Mocktail Margs
• Chips and Dosha Guacamole
• Dosha-Specific Tacos
• Horchata Dark Chocolate Truffle Dessert

Mocktail Margarita Recipe

Ingredients:

Organic juices of your choosing

Lime juice and fresh lime

1L Club Soda

Directions:

Mix and blend to taste.

Taco & Guacamole Recipes

Tortillas 

Ingredients:

Coconut Flour (1/4 c)

Arrowroot Starch (1/2 c)

Coconut Milk (1 c)

Apple Cider Vinegar (1 tsp)

Salt and Pepper (1/4 tsp)

Directions:

Mix all ingredients in a bowl and allow the batter to sit for 10 minutes. Next, heat Coconut Oil (1/2 tbsp) or ghee on a skillet at medium heat. Spread the mixture onto the skillet and cook for 3-4 minutes (until bubbles form). Flip and cook for 2-3 minutes.

Vata Dosha Fillings:

Radishes

• Chop into ¼ in. pieces
• Add to soup pot with veggie stock

Sweet Potatoes

• Chop into ¼ in. pieces
• In a mixing bowl, add 4 tbsp of avocado oil (may need to add more), salt, pepper, and cinnamon.

Vata Guacamole

• Cut 2 avocados in half and scoop out the avocado into a medium bowl.
• Add the juice of 1 lime, 2 tbsp of tahini, salt, pepper, cumin (optional), and cilantro to the avocado and mix until an even consistency.

Pitta Dosha Fillings 

Celery

• Chop into ¼ inch pieces
• Add to soup pot with veggie stock

Brussel Sprouts

• Chop into 1/4 inch pieces diagonally
• Chop cilantro into fine pieces
• In a mixing bowl, add Brussel sprouts, cilantro, 4 tbsp of coconut oil or ghee (may need to add more), salt, pepper, coriander, and fennel seeds (optional)

Pitta Guacamole

• Cut 2 avocados in half and scoop out the avocado into a medium bowl
• Add the juice of 1 lime, 2 tbsp of tahini, salt, pepper, coriander, fennel seeds (optional), cumin (optional), and cilantro to avocado and mix until an even consistency.

Kapha Dosha Fillings

Turnip

• Chop into ¼ inch pieces
• Add to soup pot with veggie stock

Cauliflower

• Chop into ¼ inch pieces
• In a mixing bowl, add cauliflower, ¼ cup of coconut flour, 4 tbsp of olive oil or ghee (may need to add more), salt, pepper, turmeric, and chili pepper flakes (minimal and also optional)

Kapha Guacamole

• Cut 2 avocados in half and scoop out the avocado into a medium bowl.
• Add the juice of 1 lime, 2 tbsp of tahini, salt, pepper, cumin (optional), cayenne pepper (optional), and cilantro to the avocado and mix until an even consistency.