Tag Archives: grape leaves vata

Ayurvedic Dolmas: Grape Leaves with Indian Spices

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Throughout the ages, the grapevine has come to represent fertility and prosperity. A luxuriant blooming vineyard was associated with times of peace and prosperity. A desolate vineyard, choked with weeds and strewn with broken vines, was symbolic of the ravages of war. For many, the grape vine was not just the bounty of the fruitfulness of the land; it was a gift from God.

An astringent, in ancient days grape leaves were used as a remedy for diarrhea and throat infections. The leaves are said to be rich in an a compound that is helps fight arthritis and cancer. Grape leaves contain resveratrol, a stress metabolite that inhibits the formation of fatty deposits in the liver. They are also a source of vinifern, an antifungal that works with resveratrol to protect the heart and cardiovascular system.

In Ayurveda, grape leaves aggravate vata individuals but pacify pitta and kapha constitutions (V+PK-). Grape leaves are cooling, dry, astringent and light in nature.

(However, fermenting the grape leaves changes things a bit: fermented grape leaves are calming to vata and kapha but aggravating to pitta- fermentation adds heat to the energetics of foods).

 

My original recipe was developed for a person who wanted to pacify- or reduce- pitta dosha (energy of heat and transformation). She was having problems with systemic inflammation and acid reflux, and she wanted to follow a diet that would “cool off” these issues. This recipe is easy to modify for other doshas, though. Below the original Pitta-pacifying recipe, look for suggested modifications.

GRAPE LEAVES WITH INDIAN SPICES, FOR PITTA

40 small-medium grape leaves, freshly picked if possible, sub unfermented grape leaves in jar if fresh not available (V+PK-)

1 cup basmati rice (VP-K+)

3 c water

1/4 inch fresh ginger, grated (VPK=)

2 tbsp chopped cilantro (VPK=) and/or 2 tbsp chopped mint (V+PK-)

2 tbsp coconut oil (VP-K+)

6 whole cardamom pods (VPK=)

1/4 c golden raisins (VP-K+)

1 tbsp pomegranate molasses (optional, VP-K+)

1/4 c Almonds, soaked then chopped (VP-K+)

juice of a small lime (VPK=)

Sprinkle of mineral salt such as black lava or pink Himalayan

Directions:

If grape leaves are freshly picked, simmer them in a single layer in a shallow pan for about 3-4 minutes, or until just tender. Remove from water and place on towel to dry while making the filling.

Blend ginger, cilantro and mint in the water and set aside. On medium-low heat, add 1 tbsp coconut oil or ghee to pot. Add cardamom pods and saute until they puff up. Add raisins and water mixture to the heat. Cook rice in this pot, according to directions on package.

Once rice is cooked, add almonds, pomegranate molasses (optional), lime juice and sprinkle of salt, to taste. Stir.

Rub a baking sheet with a bit of coconut oil. Place small amount of filling in middle of grape leaf- leaving enough room to roll it into a cylinder shape, tucking in each end if desired. Amount of filling will vary based on size of grape leaves.

Preheat oven to 400 degrees.

Roll all grape leaves, and after they are arranged on baking sheet, drizzle or brush remaining oil over the stuffed grape leaves. Bake for 35-40 minutes.

GRAPE LEAVES WITH INDIAN SPICES, modified for Vata and Kapha

40 small-medium fermented grape leaves in jar (VK-P+)

1 c brown rice (VK-P+)

3 c water

2 tbsp Basil (VK-P+) and/or Cilantro (VPK=)

1/4 inch fresh ginger (VPK=)

1/2 clove garlic (VK-P+)

1/4 tsp Turmeric (VK-P+)

1/8 tsp Cumin (VK-P+)

1/4 tsp Cinnamon (VK-P+)

6 pods Cardamom (VPK=)

4-6 whole Cloves (VK-P+)

2 tbsp sesame oil (VK-P+)

1/2 c pine nuts for vata or 1/2 c chopped walnuts (soaked) for kapha

juice 1 small lemon (VK-P+)

Sprinkle mineral salt such as black lava salt or pink Himalayan salt

Black pepper, to taste (VK-, P+)

Directions:

Blend ginger, cilantro, mint and garlic in the water and set aside. On medium-low heat, add 1 tbsp sesame oil to pot. Add turmeric, cumin, cinnamon, cloves and saute until cardamom pods puff up.

Add water mixture to the heat. Cook rice in this pot, according to directions on package.

Once rice is cooked, add nuts, lemon juice, pepper and sprinkle of salt, to taste. Stir.

Rub a baking sheet with a bit of sesame oil. Place small amount of filling in middle of grape leaf- leaving enough room to roll it into a cylinder shape, tucking in each end if desired. Amount of filling will vary based on size of grape leaves.

Preheat oven to 400 degrees.

Roll all grape leaves, and after they are arranged on baking sheet, drizzle or brush remaining oil over the stuffed grape leaves. Bake for 35-40 minutes.

ENJOY!

NOTE: The information on this page is for informational purposes only. This information has not been evaluated by the FDA and is not intended to be used to treat health conditions. Visit your health care practitioner when health issues arise.

Sources:

  • joyfulbelly.com
  • indiadivine.org
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