Dinner Recipes

Kapha – Hippie Bowl

Kapha is balanced by a diet of freshly cooked, whole foods that are light, dry, warming, well spiced, and relatively easy to digest – ideally served warm or hot. These foods calm kapha by balancing mucous production, regulating moisture levels, maintaining adequate heat, and by supporting proper digestion and elimination. Packed with proteins like eggs, chicken & tofu this bowl is one satisfying meal. Kapha’s like spicy hot flavors full of body and richness. The creamy peanut butter mixed with the hot chilies & sweet coconut sugar in this Hippie bowl work perfectly together!  I hope you enjoy Kapha or not 😉

What You’ll Need:

FOR THE SALAD:

  • 15-20 baby potatoes
  • handful of enoki mushrooms ( or whichever mushrooms you like)
  • 4 large free-range eggs
  • 1 cup organic, free range chicken , pre cooked and shredded up
  • 1 pack of extra firm organic tofu
  • sesame oil
  • ½ green cabbage, shredded
  • 1/2 purple cabbage, shredded
  • 2 ripe tomatoes, diced
  • 1 handful of radishes, sliced
  • handful of carrots grated
  • ½ cucumber, chopped
  • 2 handfuls beansprouts
  • ½ bunch of fresh coriander
  • 1 hot chili pepper
  • pinch of sea salt

FOR THE SAUCE:

  • 1 clove of garlic
  • 1/2 cup of coconut sugar
  • 1 cup organic all natural crunchy peanut butter
  • 1 fresh red chilli
  • juice of 2 fresh limes
  • 2- 3 tbl of water
  • 2 teaspoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon tamarind paste ( I used acutal Tamarind from the root but use the paste, its easier! )

What to do: 

  1. First start off by chopping up all of your salad ingredients set aside when chopped/grated/sliced
  2. Boil eggs in salted water for about 15-20 mins
  3. Peel eggs in cold water and set aside
  4. Next press all the water out of the tofu ( press really really hard!) now chop up into bite sized cubes and use some sesame oil to fry up the tofu for about 15 mins until golden brown, keep stirring around so it doesn’t burn, near the end add in your pre cooked and shredded  chicken to warm through. set aside.
  5. Take the shredded cabbage and pour boiling water over top in a large bowl, this will soften the cabbage without boiling out all of the nutrients. let sit for about 10 mins and then drain & set aside.
  6. For the sauce, throw everything in the blender, making sure to scrape down the sides to combine
  7. Now the fun part! Slice up your boiled eggs and get ready to make your bowl a work of art!
  8. Gently place each ingredient on their own to 1 row on the bowl then drizzle over peanut sauce on top
  9. Take a few pictures, now mix everything together, the creamy peanut butter sauce should coat all of your veggies and proteins.
  10. Indulge!
PS this makes around 6 servings or even more if you can hold yourself back! 

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