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1. In a medium saucepan, add quinoa and 2 cups of water. Bring to a boil. Lower temperature to a simmer, cover and let cook for 20 minutes or until quinoa becomes soft.
2. Heat ghee in a frying pan. When it melts, add diced onion and garlic. Sautee until the onions soften. Add tarragon, salt and pepper. Remove from heat. Gently fold in quinoa. Then, gently fold in 3 tablespoons of goat cheese.
3. Cut the 2 bell peppers in half. Remove stems and seeds. Place on a baking sheet. Fill peppers with quinoa-goat cheese mix. Top the peppers with the remaining goat cheese. Sprinkle slivered almonds on top. Bake for 15 minutes. Remove from oven, sprinkle with a little garnish of tarragon and serve.
For enhanced flavor, try filling the peppers and grilling them, instead of baking. Place in broiler on high for 2 minutes after grilling, to roast the almonds.
How Can This Ayurvedic Recipe Make You Feel Great?
AYURVEDIC ANALYSIS
Bright, warming red bell peppers are filled to brim with quinoas soft texture in this colorful summer entree. You'll take comfort in the pleasantly soft, earthy goat cheese, spiced with black pepper and sprinkled with sea salt. Crunchy toasted almond slivers add hearty satisfaction to this crowd pleasing dish. This recipe catches your eye with bursts of color and gives your table a look of vibrant bounty. The aroma of sauteed garlic and fire roasted bell pepper float through your dining room as the dish heats in the oven, calling friends and family to the table.
Build Warmth to Prepare for Fall
As your body prepares for the frenzied fall season, you may begin to crave foods that are more heating in nature. The cool crisp mornings of August cue your body to shift from the light fare of summer towards the nourishing warmth of a red bell pepper and heartiness of quinoa. You might notice cravings for comfort foods increasing this time of year, especially when cold air masses start to descend from Canada. This dish is mild for all constitutions, but in excess the heat of bell pepper can aggravate Pitta's fire.
Calming
This dish is hearty yet light- a perfect intermediary between summer and fall. Its soft texture soothes while passionate red bell peppers warm your belly and leaves you feeling content. Cooked garlic and onions are relaxants that will make you feel comforted despite the dropping temperatures.
Have Dairy without the Consequences
Tarragon, a hot bitter, balances some of the heaviness in the goat cheese for sluggish Kapha constitutions aggravated by too much dairy. Goat cheese is less mucousy and easier to digest than cheese made from cow's milk. If you still feel a little scratch in the back of your throat or stuffy nose the morning after eating Quinoa Stuffed Red Bell Peppers, add extra black pepper or simply omit the goat cheese. Add a few extra almonds to replace the protein.
WHY EAT AN AYURVEDIC DIET?
Eating Ayurvedically makes you feel nourished and energized. An Ayurvedic diet is
tailored to your individual body type and the specific imbalances you are working with
at any given time. Ayurveda shows you your specific body type’s needs and what
should be favored in your Ayurvedic menu. Watch as you eat less but feel more satisfied because what you
are eating truly nourishes you. Since Ayurveda believes all disease begins in the digestive
tract, food is your first medicine. By eating a healthy diet that’s ideal for your body, you
experience optimal health.
Functional Ayurveda helps you assess imbalances through 20 main biocharacteristics
(gunas).
Aggravating these characteristics weakens your body and causes imbalance.
By knowing which characteristics are habitually imbalanced in your body, you will be able to identify and correct imbalances before you get sick.
Every characteristic has an opposite which balances it (i.e. hot balances cold).
You restore balance by favoring diet and lifestyle choices that increase the opposite characteristic.
Taste is used to sense the most basic properties and effects of food.
Each taste has a specific medicinal effect on your body.
Cravings for food with certain tastes indicate your body is craving specific medicinal results from food.
Taste is experienced on the tongue and represents your body's reaction to foods.
Sweet taste causes physical satisfaction and attraction whereas bitter taste causes discomfort and aversion.
Kapha should use less sweet taste while Vata and Pitta would benefit from using more sweet taste.
One of the first signs of illness is that your taste and appetite for food changes.
The six tastes are sweet, sour, salty, pungent, bitter, and astringent.
Do you crave foods with any of the tastes below?
According to the biocharacteristic theory of medicine,
people tend to get sick, over and over again, due to habitual causes and imbalances that are unique to the person.
Your body type summarizes this tendency, showing you the 'type' of conditions and imbalances that frequently challenge your health & wellness.
Using body type, you can also identify remedies likely to improve your strength and resiliency.
Your body type identifies physical and mental characteristics as well as your personal strengths and weaknesses.
The calculation of your body type is based on your medical history.
The 3 functional body types
(doshas),
are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Catabolic individuals tend to break down body mass into energy.
Metabolic individuals tend to burn or use energy.
Anabolic individuals tend to store energy as body mass.
Catabolic people tend to be easily stimulated, hyperactive, underweight and dry.
Metabolic people tend to be rosy-cheeked, easily irritated, focused, driven, and easily inflamed.
Anabolic people are heavy, stable and grounded, but if they store too much energy, they could gain weight easily and have congestion.
Experiences vary according to the person and constitution. Individual results may vary.
The list of herbal-actions below has not be approved by the FDA and should not be used to treat a medical condition.
Here are the herbal actions of Quinoa Stuffed Red Bell Peppers with Tarragon:
Encourages feelings of stability and heaviness. Makes you feel settled, mentally relaxed. Mildly sedates the nervous system to ease stress. Can bring a spacey or anxious person back to earth.
A tonic herb restores function through strengthening tissue. This can happen through a combination of nourishing the tissue, and invigorating tissue metabolism. The tonic should not be withering, as in caffeine.
A vasodilator is an herb that widens the blood vessels by the relaxation of smooth muscle cells within the vessel walls, thereby increasing circulation systemically or to a local area.
John Immel, the founder of Joyful Belly, teaches people how to have a
healthy diet and lifestyle with Ayurveda biocharacteristics.
His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful.
John also directs Joyful Belly's School of Ayurveda,
offering professional clinical training in Ayurveda for over 15 years.
John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel,
as well as public service work in South Asia.
John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem.
His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion.
John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing.
In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots,
and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church.
Jesus expressed God's love by feeding and healing the sick.
That kindness is the fundamental ministry of Ayurveda as well.
Outside of work, John enjoys spending time with his wife and 6 kids, and pursuing his love of theology, philosophy, and language.
Comments & Impressions of 'Quinoa Stuffed Red Bell Peppers With Tarragon'
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These are wonderful! Pleasing to the palate and to the eye.
I love goat cheese so I used a little more than 3 tbls :)
When I rinse my quinoa I always rub them briskly between my hands so as to break and rinse off that outer shell which tends to make the quinoa taste a little bitter to some. A little tip someone shared with me, and it does the trick!
This is a excellent dish and everybody in my family loved it.
But what green leaves are on the photo, no greens are in the recipe included, did it on the grill.
Gerda Butt,NJ
Tarragon was $7 a teeny bottle, so I used thyme and basil. The goat cheese is subtle and helps the stuffing stay in the peppers. There was even stuffing left over- awesome! I am still baking and hope the peppers get soft.
And here I thought I didn't like quinoa! In an effort to diversify my light grain options for August, I decided to try this recipe, and I'm sure glad I did. I used fresh tarragon so I used a little more quantity. The combination of flavors, along with the creamy goat cheese, made the quinoa delicious. I had red quinoa which I thought might be too strong; not the case! My boyfriend loved it, too, and I'll be making it again soon.
* These statements have not been evaluated by the Food and Drug Administration.
The information and products on this website are not intended to diagnose, treat, cure or prevent any
disease.
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