Ayurveda Ginger & Chili Mushroom Bowl

Ayurveda Ginger & Chili Mushroom Bowl


All these dishes are based on simple, easy, nutritious ingredients, all with a herb or spicy accent.

Spicy food raises your body temperature, you can warm up with these healthy and easy to prepare spicy veggie recipes

Vegetables are recognised as the best food for our health and vitality, these simple dishes can be prepared at any time of the year by adding your own favourite alternatives.

 Check the ingredients for dosha suggestions.


1 Cup of sprouts of your choice, I like to sprout my own mostly using mung beans. Mung beans are the best sattvic beans for all doshas.

1 Cup of turnip, sliced and then cut into matchsticks, in large quantities turnip can aggravate Pitta and Vata as its qualities are of a hot and bitter taste. You could use half and half thickly grated carrots to add some sweetness. Turnips are fine for Kapha.

1 Cup of thinly sliced mushrooms of your choice, always make sure you use organic as mushrooms have a property that absorbs the surrounding soil minerals. Always ensure mushrooms are cooked thoroughly. Pitta is most suited to mushrooms and Vata and Kapha can be aggravated. This is a mixed variety of energetics and tastes and the spices added help to pacify the combination.

  • 2 Tablespoons of ghee (1 for Kapha)
  • 1 Teaspoon of grated ginger
  • 2 Tablespoons of good quality soy sauce
  • Half a teaspoon of chili flakes
  • 1 Tablespoon of cider vinegar 
  • 1 Teaspoon of coconut sugar
  • 1 Cup of veggie stock, I always use Marigold Bouillion
  • 1 Tablespoon of finely sliced and chopped spring onion


Heat the ghee and fry the ginger and prepared veggies for a few minutes and then add all the spices and sauces and fry for a couple of minutes, add the stock and bring to the boil and simmer for a few minutes and check the veg is cooked, but not too soft.

Seve into bowls and sprinkle with the chopped spring onions





Linda Bretherton

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