INDIVIDUALIZED HEALING THROUGH HOLISTIC WELLBEING.
Preheat oven to 400°F / 200°C.
Prick sweet potatoes with a fork and place on a baking tray.
Bake for 40–50 minutes, or until very soft.
In a pan, warm coconut oil over medium heat.
Add fennel seeds and ground coriander; toast briefly.
Add sliced zucchini and a pinch of salt. Sauté until soft but not mushy (~5–7 min).
Optional: Add a splash of water to gently steam if squash gets too dry.
In a small bowl, combine chopped cilantro, mint, lime juice, and oil (or coconut milk).
Stir in cucumber or yogurt if using.
Taste and adjust with salt or more lime.
Slice open the baked sweet potatoes.
Top with sautéed zucchini.
Drizzle generously with the cooling herb mixture.
Garnish with extra mint or lime zest if desired.
This recipe is perfect for late summer — a gently spiced, Pitta and Vata-pacifying dish that balances cooling ingredients with grounding sweet potatoes. The dish is cooling, moistening, light and digestible and includes seasonal produce.
Sweet
Provides cooling, grounding energy
Supported by: Sweet potato, coconut oil
Bitter / Astringent
Helps detoxify and lighten the system
Supported by: Zucchini, fresh herbs (like cilantro and mint)
Sour
Gently stimulates digestion and bile flow
Supported by: Lime juice
Cooling Herbs
Clears excess Pitta heat and soothes inflammation
Supported by: Cilantro, mint, cucumber (if added to drizzle)
Moist / Oily
Helps offset late summer dryness (emerging Vata)
Supported by: Coconut oil or olive oil
P-VnK+
Pitta: Balancing – cooling, sweet, and hydrating
Vata: Supportive – sweet potato + oil ground Vata, serve warm
Kapha: Slightly aggravating– reduce oil, skip yogurt/coconut milk drizzle, and add warming spices (ginger, black pepper)
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