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 homebase 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)

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

 

MENU:

Mocktail Margs

Chips and Dosha Guac

Dosha-Specific Tacos

Horchata Dark Chocolate Truffle Dessert

 

Mocktail Margaritas

Juice

  • Organic juices of your choosing
  • Lime juice and fresh lime

Club Soda

  • 1L of club soda

Mix and blend to taste

 

Taco & Guacamole Recipes

 

Tortillas

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)

Mix all ingredients together in bowl and allow batter to sit for 10 min

Heat Coconut Oil (1/2 tbsp) on skillet at medium heat.

Then 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 pieces
  • Add to soup pot with veggie stock

Sweet Potatoes

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

Vata Guacamole

  • Cut 2 avocados in halves, scoop out into small bowl
  • In mixing bowl, add 1 lime juiced, 2 tbsp of tahini, salt, pepper, cumin (optional), cilantro

 

Pitta Dosha Fillings 

Celery

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

Brussel Sprouts

  • Chop into quarter pieces diagonally
  • Chop cilantro into fine pieces
  • In a mixing bowl, add brussels, cilantro, 4 tbsp of coconut oil (may need to add more), salt, pepper, coriander, fennel seeds (optional)

Pitta Guacamole

  • Cut 2 avocados in halves, scoop out into small bowl
  • In mixing bowl, add 1 lime juiced, 2 tbsp of tahini, salt, pepper, coriander, fennel seeds (optional), cumin (optional), cilantro

 

Kapha Dosha Fillings

Turnip

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

Cauliflower

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

Kapha Guacamole

  • Cut 2 avocados in halves, scoop out into small bowl
  • In mixing bowl, add 1 lime juiced, 2 tbsp of tahini, salt, pepper, cumin (optional), cayenne pepper (optional), cilantro

 

Split Daal

Soak lentils overnight or boil water and soak for 1 hour 

Rinse throughly in a strainer

Add 1-2 tbsp of ghee or coconut oil with spices (cumin, coriander, fennel, salt and pepper) 

Coat and mix for 1-2 min 

Add double the amount of water (or coconut milk) and bring to a boil

Once at a boil, put on simmer for 25-45 min or until lentils are softened to your liking 

 

Horchata Chocolate Truffles

Coconut Cream and Rice Milk (use equal parts, start with half cup coconut cream without guar gum and half a cup of rice milk)

  • Heat mylk in pan with cinnamon and sea salt 
  • Pour over chocolate once warm

Dark Vegan Chocolate (1 bar for 12 truffles)

  • Place in bowl and stir once warm cream is placed on top
  • Stir until smooth 
    • Add in fresh/shaved coconut (2 tbsp or more ) and coconut oil (2 tbsp)
  • Place in fridge to cool until hard
  • Use ice cream scoops to form balls
  • Roll in cocoa/cacao powder

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