Avocados are a lovely source of healthy fat and make a great base for dressings if you want to use something other than oils.
Every year I do a seasonal fall and spring Ayurveda cleanse. The diet during the cleanse is vegetarian and low or no added fat depending on the stage. The only fat in the low-fat stage comes from seeds and avocados.
These avocado based dressings help give my food great flavor so that while I’m clearing out toxins, I am not feeling deprived or lacking taste! And they are so tasty that I use them all year round on salads, vegetables, as a dip, and on my grain-legume meals.
From the Ayurvedic perspective, avocados are sweet, slightly warm, oily and heavy. They are best for the vata dosha, bringing in a nutritive and demulcent effect that counters the dry and light quality of the dosha. Avocados are a very nourishing food, supporting the liver, lungs and skin while building the muscles and blood.
The heavy and oily quality make it mildly increasing to kapha dosha and the oily aspect make it mildly increasing to the pitta dosha. Due to their heaviness, they can be hard to digest. Using warming spices can help with the digestion and counter the heaviness.
Depending on your doshic balance, you might enjoy these on a rotational basis or more often. As always, keep the Ayurvedic principles in mind and pay attention to the cues your bodymind is giving you.
For more taste options, try out the variations for Avocado Pesto and Creamy Thai Dressing.
Spicy Lentil Burgers
A tasty vegan option for sandwiches or burgers
- 1/2 cup red lentils
- 1 1/2 cup water
- 1/2 cup cremini mushrooms finely chopped
- 1/3 red pepper diced
- 1/4 cup carrot diced
- 1 1/2 tsp. ground cumin
- 1/4 tsp. turmeric
- 1 tsp. garlic chili paste omit to decrease pitta
- 1/2 tsp. sea salt
- 1/3 cup fresh cilantro chopped
- 2 Tbsp. chickpea flour
- 1/2-3/4 cup rolled oats pulsed lightly in blender
Rinse the lentils two times. Add to a medium pot with the water, vegetables and spices except the chili sauce and cilantro. Bring to a boil then turn to low and loosely cover. Cook for 20 minutes, stirring occasionally, until soft. Add additional water if needed. By the time the lentils are cooked, there should still be about 1/3-1/2 cup water to blend with the other ingredients.
While the lentil mix is cooking, add the oats to a blender and pulse lightly so the oats are chopped but without becoming oat flour.
Preheat the oven to 375 degrees and line a large baking sheet with parchment paper unless using a baking stone, for which no preparation is needed.
Once the lentils are done, add to the blender along with the chickpea flour, chili sauce and cilantro. Blend just until combined, adjusting water or chickpea flour to create a mushy texture that can be molded into a patty.
Scoop about 1/3 cup of the batter onto the baking sheet and shape into a 1/2" thick patty with wet hands. Repeat for the other 2-3 patties, depending on the size you make.
Bake the patties for 20 minutes. Flip with a spatula and bak for another 10 minutes, or until the edges feel firm. Remove from oven and allow to cool for 10 minutes to help firm up more.
Serve on a bun, a wrap or lettuce/green leaves and condiments of your choice.
Adjust vegetables according to your tastes or doshic needs.
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