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Stuffed Zucchini, Serves 4




2 medium-large zucchinis

2 celery sticks, finely chopped

2 small carrots, finely chopped

1 cup (250 ml) couscous cooked in 1 cup (250 ml) water

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1 teaspoon salt

1/2 teaspoon thyme

1/4 teaspoon black pepper

2 tablespoons olive oil

1/2 cup (125 ml) parsley

1/2 cup (125 ml) cilantro

1/2 cup (125 ml) basil

1/2 cup (125 ml) olive oil

1/2 teaspoon salt

2 tablespoons lemon juice (. lemon)

1/4 teaspoon ground cumin

1.4 teaspoon hing

1/4 teaspoon pepper

2 tablespoons ground roasted sesame seeds


What to do; 

1. Preheat oven to 350 ℉ (180 ℃). Grease a 13x9 inch (33 x 23 cm) baking dish with olive oil.

2. Cut the zucchinis in half and scoop out the insides with a spoon. Chop the insides finely and reserve for the stuffing.

3. In a medium bowl, mix together the chopped zucchini and the rest of the ingredients. Place the stuffing mixture into the zucchini halves, the mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish and bake for 25-35 minutes.

4. Place all ingredients into a blender or food processor, except for sesame seeds, and blend until smooth. Add water if necessary. Once the herbs turned into a paste add ground sesame seeds. Blend again for 30 seconds until sauce is smooth. Serve on top of baked zucchinis.



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