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Mid Afternoon Dosha Pacifying Treats




For Vata:


Sesame-Coconut Candy


½ cup almond butter

¼ cup roasted sunflower seeds

½ cup chopped dates

1 Tbsp apple juice

¼ - ½ cup maple syrup

2 Tbsp cocoa powder

Lightly toasted coconut

Lightly toasted sesame seeds


Mix together the coconut and sesame seeds and set aside. Mix all other ingredients together, roll mixture into balls and coat with sesame- coconut mixture. Then refrigerate.




For Pitta:

Cilantro-White Bean Dip with Raw Vegetables


1 cucumber, peeled and cut into lengths of ¼ “ by 2”

¼ bulb fennel, cut into strips

2-3 celery stalks, cut into lengths ¼ “ by 2”

1 cup cannellini (white) beans, soak overnight

¼ cup fresh cilantro, chopped

1 tsp olive oil

Salt and pepper


Prepare raw vegetables as instructed, and set aside. Rinse soaked beans thoroughly and cook in water for about 1 hour or until tender. Drain the beans, saving the water. Place cooked beans, fresh cilantro, and olive oil in a food processor and puree until creamy. Add the bean water for desired consistency. Salt and pepper to taste. Use it as a dip with raw vegetables.




For Kapha:

Spicy Dried Fruit Compote


½ lb dried figs, chopped

1 cup fresh apple, peeled, cored, and roughly chopped

(about 2 apples)

½ lb prunes, chopped

½ lb raisins

½ - 1 cup water

¼ tsp dry ginger powder

3-5 cloves

½ tsp cardamom powder

½ tsp anise or almond extract

juice from one orange


Put all ingredients in a medium saucepan and cook uncovered over medium flame for 20 minutes or until soft. Stir regularly and add more water if the fruit is absorbing water quickly. Add orange juice a few minutes before it is done..




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