Desserts for springtime Kapha season should be fruits, fruit tarts, or pies made without sugar. Apple juice or dried fruits such as raisins can be added to many recipes as a sweetener. Dried fruits also make excellent desserts.
During Kapha season you’ll want to season your food with the spices that reduce Kapha. These include all spices except salt. Remember, avoiding does not mean going without. Just don’t add extra salt or eat salty foods.
RECIPE FOR KAPHA SEASON FROM THE KITCHEN OF THE RAJ AYURVEDA HEALTH SPA
Deep Dish Apple Pie
Makes 6 to 8 servings. (Just spoon the filling into a 1 1/2 quart casserole and top with pastry)
6 or more medium, sweet organic apples
1 cup raisins
1/2 to 1 teaspoon cinnamon
pinch of nutmeg
1 thawed can of grape-apple juice concentrate
1 tablespoon cornstarch
Preheat oven to 450°
Rollout your favorite since crust pastry
In a small saucepan, use I tablespoon cornstarch to thicken the thawed grape-apple just concentrate.
Slice apples. In a large bowl, toss apple slices with cinnamon and nutmeg. Carefully pour juice over apples, then fold the apples into the juice mixture. Alternative layer the apples and raisins in the deep dish. The apples will cook down. Cover with crust. Seal and flute edges. Pierce crust. Protect edges of the crust from burning (see below.) Bake at 450° for 10 minutes and remove whatever you are using to protect your crust. Bake for another 35 to 40 minutes at 375°, or until crust is golden and filling is bubbly.
For years bakers covered the edge of their pie crusts with aluminum foil to keep the edges from burning. However, a growing concern about impact of aluminum on health has led many cooks to look for alternative solutions. Turning a second pie plate or baking dish over the top of your crust is one easy solution.