If you can find but have digestion problems, try to combine in the right way and see how your digestion reacts.

1. Milk and Heavy Cream

Ok to Combine

• Spices: Turmeric, ginger, black pepper, cinnamon, cardamom, cloves, saffron, vanilla & more
• Sweet Dried Fruits: Dates, soaked raisins
• Ghee, butter
• Nuts, sunflower/pumpkin seeds
• Grains: Wheat, rice, oats, amaranth, quinoa, pearl / proso millet

Don’t Combine

• Sour / Acidic Foods: Cheese, yogurt, buttermilk, citrus, alcohol, tomatoes, pickles
• Eggs, meat, fish/seafood, seaweed
• Salt, sesame
• Fresh fruits
• Vegetables: Leafy greens, radishes, nightshades (eggplant, pepper, tomatoes), onion, garlic

2. Yogurt

Ok to Combine

• All natural sweeteners, especially honey
• Grains: Wheat, rice, oats, amaranth, quinoa, millet, barley
• Non-leafy vegetables like zucchini, summer squash, cauliflower, broccoli, radish, cucumber
• Nuts, seeds
• Easy to digest lentils like split mung beans
• Dried Fruit: Dates, raisins, figs, apricots, cranberries etc

Don’t Combine

• Heavy to Digest Beans & Lentils: Black, kidney, pinto, cannellini
• Eggs
• Milk and heavy cream
• Leafy greens like spinach, kale
• All fresh fruit, especially banana
• Nightshades: Eggplant, white potatoes, peppers, tomatoes

3. Cheese

Ok to Combine

• If digestion is strong, bread, crackers, pasta
• Leafy Greens: Swiss chard, kale, collard greens, spinach
• Nothing: Better not be eaten alone
• Easy to digest lentils like red lentils, mung beans
• Nuts
• Non-starchy vegetables like zucchini, asparagus, broccoli, radish, string beans

Don’t Combine

• If digestion is weak, bread, crackers, pasta
• Eggs; milk, heavy cream
• Meat, fish/seafood
• Fresh fruit
• Heavy to digest beans like black, kidney, pinto, cannellini, lima
• Nightshades: Eggplant, white potatoes, peppers, tomatoes (if digestion is weak)

Cause cooking Ayurvedic means making the food easy to digest, since you are NOT what you eat but you are what you CAN DIGEST If you can not digest your food properly, then it becomes a toxin and stays with you a long time, eventually causing diseases. 

When you first learn these, you might react and protest :)) In our class during this lecture, many just could not believe that for example fruit yogurt is a very bad idea for digestion. There is an exception though which says that if you are used to eating it since childhood and it does not bother your digestion (honestly), then it is Ok in moderation. Otherwise you should make sure to check with these criteria to have your digestive track working efficiently.

Food Compatibility Charts

• Dairy: Dairy is a big subject, needs pages to talk about, especially how to find a good source where you know animals are treated well rather than with cruelty. Click to check the food compatibility of dairy foods
• Fruits: Fruits are best eaten alone, at least 30 minutes before or 3 to 4 hours after a meal. Click to read the food compatibility of fruits

• In search of different ways of cooking the veggies, baking is always a delicious option! Sure the raw version in salad has much more vitamins and when you look for a warm dish of cabbage, try this!
• All you have to do is, slice the cabbage quiet thick about 3 cm.
• Cut a garlic clove in half and rub it on the cabbage slice.
• Then brush olive oil on it.
• Add spices like pepper, zahter or cumin or curry, choice is yours! Add also salt&pepper. Keep you garlic piece on top.
• Baked in the oven for 15 minutes, return to otherside and bake 10-15 minute more.
• Serve this grilled slice t-bone cabbage with mustard (joking!!). You can try garlic yogurt or salsa though. If you are not vegetarian, it goes great with salmon or chicken/beef!

Thanks to my friend Allison for sharing the recipe!

I am a Vata and Pitta (in Ayurvedic Doshas-Constitutions), and so I feel bloated with Cauliflower so I rarely eat it. And when i do, I add spices like cumin, coriander, fennel to help digestion. I also drink a lot Ayurvedic tea (CCF: Cumin-Coriande-Fennel Tea) with it, again to support digestion.

How to Make A Cauliflower Pizza?

Get 1 medium size cauliflower and then:
Grate it or chop it in a food processor to make small pieces like rice, about 2 cups,
mix it with 2 eggs (or plant eggs – mixing 1 tablespoon of chia seeds with 1 tablespoon of water and waiting 5 minutes to settle)
add 6tbs of any flour of your choice preferably a lower carbohydrate nut-seed flour like flaxseed or almond.
Add spices like salt&peppers&red pepper flakes. Add also cumin and fennel (grounded) to ease digestion.
Mix them all well and then place it into a baking tray, press well with your fingers and bake for 30min at 160degrees celcius.

Meanwhile prepare toppings, mozerella, parmesan, tomatoes, mushrooms, tofu, peppers, spices like black-red pepper, oregano, etc…
When the base is cooked, first add a few spoons of tomato-pepper paste (I also added a touch of thyme into this), then add the toppings.
Bake again until the cheese melt and veggies cook, about 10min.

OK, sure this is not a real pizza of course but it was a delicious treat for my weekend!
Cauliflower is a life saver in low carb diets as pizza base, replacement for rice, bulgur or couscous. Check out my blog for baked cauliflower and salad called “kisir”.

In Turkey we cook it mainly with minced meat-tomato-pepper paste sauce and very popular in my house!

Long live veggies!

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Baked Cauliflower Recipe | Turkish Kitchen

The Prettiest Cauliflower Recipe! We can even call is a cauliflower Birthday cake!! (no don’t try on teenagers!!)

I first tasted this in Barcelona in a great vegan restaurant in 2015! That trip changed my life as we had the seminar with @nutritionschool @joshuarosenthal and I decided to do Yoga teacher training.

Barcelona inspired me to be brave, creative and colourful again! I miss traveling soo much but for now we keep memories alive and travel with the food we cook at home!

This cauliflower taste will blow your mind and be a feast for the eyes! The tangly tahini sauce, colourful decoration and sweetness of pomegranate, crispy smoky pine nuts are the best combination.

Course Salad

Cuisine Turkish

Keyword Cauliflower, Salads

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Servings 3 people

Calories 240kcal

Equipment

• pot
• pan

Ingredients

• 1 Cauliflower
• Olive Oil
• 1/2 cup Tahini
• Spices: mint, pepper(red and black), cumin
• 1/2 Lemon juice
• 1 clove Garlic
• 1 cup Finely chopped parsley
• 1 cup Toasted pine nuts and pomegranates to decorate (Optional)
• Salt and black pepper

Instructions

• Put the oven to 180degree centigrades
• Cover your cauliflower with olive oil and sprinkle your spices and salt
• Bake it in the oven around 40-50minute, watch out the color towards the end, don’t over brown
• Meanwhile, mix tahini with lemon juice, stir well and then add some water to make the consistency as you wish
• Add mashed garlic into this and mix well
• When cauliflower is baked, take it out of the oven and pour over the sauce and then decorate with parsley, pine nuts and pomegranates.

Notes

Plus sometimes you might want to try different versions of cauliflower, other then the almost too trendy cauliflower rice:) Here is a delicious salad that you can enjoy with a touch of Turkish cuisine a unique combination of flavors of pepper paste, mint and onion!

Have you tried Cauliflower pizza? Click to see my caulidlower pizza recipe now: Unbelievably Delicious Cauliflower Pizza

Ingredients:

• 2 Onion, chopped
• 2 garlic cloves, mashed
• 1 teaspoon of fresh ginger and 1 teaspoon of turmeric (optional), grated
• 1 celery stick, chopped
• 1 small carrot, chopped
• 1 big head of broccoli and/or cauliflower, chopped
• 1 cup of chopped spinach or kale
• Any other non-starchy vegetables at home, like zucchinis, cabbage, mushrooms, asparagus, etc chopped in pieces.
• 2 Tablespoon of Olive oil
• Salt& Pepper to taste and 1/4 teaspoons of cumin powder
• Optional, juice of a half lemon
• Water, to top the vegetables and a bit more

Method:

There are two ways to make this, one is putting everything together, add water as high as to cover vegetables and 2cm more, bring to boil and then simmer in low heat by about 10 minutes and then add lemon juice and blend or keep it chunky.

Add the olive oil at last to keep its nutrients fresh! This method is the healthiest form.

If you are in need of a tastier and more flavour dense soup, then first sauté the onions, celery, garlic and ginger in olive oil and a bit of water in your pot for a few minutes

Add the rest of vegetables and add your water depending on how dense you like the consistency.

Bring to boil and then simmer on low heat about 10 minutes. When veggies are soft enough, blend them all by adding the lemon juice as well.

Serve with finely chopped herbs, dried mint and/or red pepper flakes.

I also add a spoon of yogurt when I am in the mood for a creamier taste

Use toasted pumpkin seeds or boiled-baked/toasted chickpeas instead of bread croutons

If you want to make some changes to taste, add 1 teaspoon of pepper paste and 1/2 cup of tomato puree, with the onions and sauté them together. The sour-sweet-spicy taste adds a twist for sure!