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Simply Delicious Crêpes
Breakfast never tasted so good! This is a basic recipe for crêpes; be creative with fillings. Try applesauce, baked bananas, cooked berries, or maple syrup.
½ cup brown rice flour
¼ tsp salt
1 egg
1 tsp coconut oil
In a medium bowl, combine flour and salt. In a small bowl, beat egg. Add egg to flour mixture and stir until well mixed. Add milk and water gradually while continuing to mix until smooth. In a small frying pan on medium-high heat, melt coconut oil evenly over pan. Add ¼ cup of batter and tilt frying pan so that it spreads evenly. When crêpe bubbles and its underside is golden brown, flip and brown the other side. Remove and set aside on a plate. Repeat with remaining batter. If needed, melt additional coconut oil.
Makes 2 servings.
South Indian Dosas
Dosas are rice flour crêpes that are a South Asian breakfast specialty. They are sour and should be eaten with lentils or other savory fillings like the Delectable Curried Cauliflower with Ginger and Tomatoes. To reduce Kapha or Pitta, I recommend the Strengthening Tur Dal, or the Fit for a King Eggplant Bharta to reduce Kapha even further. Serve in the traditional manner with Coconut Mint Chutney.
Making dosas takes practice, so please do not despair if they do not work the first time!
1½ cups rice flour
1 cup urad dal flour (see note)
½ tsp salt
¼ tsp fenugreek
2 cups water
6 tsp coconut oil (or other good oil, see Good Oils and Good Fats)
In a medium bowl, combine all ingredients except the oil. You may need to add an additional ¼ cup water to make a semi-thin paste (i.e. crêpe mixture). Refrigerate for at least ½–1½ days. (The longer this mixture soaks, the more tart it becomes.)
In a large frying pan on medium-high heat, melt ½ tsp of the oil evenly over surface. Add ¼ cup of the batter and tilt the pan so that it spreads evenly. Spread another ½ tsp oil at the edges and on top of dosa. When bottom is golden brown, flip and brown the other side. Roll dosa and place on a plate. Repeat with remaining batter.
Makes 6 servings.
Urad dal flour is available at Indian grocery stores and is sometimes called black mung, black lentil, or black gram flour. Urad dal are ¼ -inch-long beans with black seed husks and pale yellow kernels, and are available dried, whole, split, and hulled. They are warm and heavy, and very beneficial and nourishing for Vata in small amounts.
Breakfast Rice
This instant and flavorful breakfast is great for using up extra rice and almonds left over from making almond milk. Vata, Kapha, and Pitta may use Basmati rice cooked al dente.
To make a savory version of this recipe, omit honey and ground cardamom and add salt and freshly ground pepper – my favorite.
2 cups organic short grain brown rice, cooked
1 cup plain yogurt
2 tbsp honey or maple syrup
Pinch of ground cardamom
¼ cup crushed almonds
In a medium bowl, combine rice and yogurt and stir. Add honey or maple syrup and cardamom and mix well. Sprinkle with crushed almonds and serve.
Makes 2 servings.
Stove-top Granola
This recipe is delicious and easy to make, as you do not have to turn on the oven. Serve with fresh fruit and non-dairy yogurt, or with applesauce to reduce Kapha.
1 cup rolled oats
2 cardamom pods, slit at end
2 1-in (5-cm) long cinnamon sticks
• To reduce Pitta: omit
In a large heavy frying pan on medium-low heat, toast oats and walnuts, stirring constantly for 5 minutes. Add sunflower seeds, coconut, cardamom pods, and cinnamon sticks; continue to stir for another 10 minutes. Remove from heat and cool. Once cooled, remove cardamom pods and cinnamon sticks. Add raisins and flax seeds and mix well.
Makes 4 servings.
Porridge with Stewed Berries
This porridge is a great way to get both your fruit and grains. It’s like eating dessert in the morning! It includes your essential omegas, too.
A non-vegan alternative: use organic low-fat milk intead of soy.
1 cup porridge oats
2 cups water
¼ tsp salt
¾
