Lightly cooked fruit, particularly pears, are the favourite Ayurvedic breakfast. Pears are tri-doshic, harmonizing all five elements in the body. They are a light food for Kapha, cooling for Pitta and moistening for Vata. In China they are recommended to ease coughs and dry throats, especially in Autumn the dry season.
They are best cooked with warming spices, I have used a number because I have them in stock but any variation of those suggested will still taste good.
Serves 4 | Prep time: 15 mins | Cooking time: 15 mins
6 ripe, organic and in-season pears
4 whole cloves
½ stick cinnamon
1 piece star anise
4 cardamom pods, cracked
2 slices of fresh ginger
1 tbsp coconut or rock sugar (optional)
Water to cover
Dates, chopped (optional)
Peel and core the pears and cut into long slices. Put the pears and spices in a saucepan and fill with water—enough to stop the pears sticking to the bottom. Stir in the sweetener if using.
Bring to a low simmer for 10-15 minutes with the saucepan covered partially with a lid, stirring occasionally. Cook until the pears are softened and cooked completely.
Remove the spices and serve warm if possible. Add the chopped dates to serve.
P – A great breakfast or snack. Add the dates to make the dish more substantial. Enjoy this in summer too
V – Particularly good in Autumn
K – Your ‘go to’ breakfast. Better without the sugar and dates