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Host an Ayurvedic Brunch with Friends


Nothing beats a lazy Sunday brunch—a welcome antidote to the hectic work week. Any brunch worth its salt tends to feature the following ingredients: hearty fare, a mix of sweet and savory tastes, and good conversation with loved ones. But if you find you often feel heavy after those waffles with a side of Eggs-Benny, you might want to consider hosting your own Ayurvedic brunch next week.

Here are some delicious, dosha-balancing brunch options to fill you and your guests up without weighing you down. Word to the wise: agni, your digestive fire, is strongest around noon, so try to rally your friends to show up around 11.

The Menu

  • Apple Pancakes: Made with a crepe batter, these pancakes are softer and more moist than regular ones. They’re also sweeter because of the apples, so they don’t require any topping.
  • Scrambled Tofu or Panir: This Heaven’s Banquet recipe from Miriam Kasin Hospodar is Vata-balancing, quick to make, and a great substitute for scrambled eggs.
  • Cranberry Muffins: Packed with vitamin C, these muffins taste great with nut butter.
  • Raja’s Cup Latte: A delicious, grounding, antioxidant-rich alternative to coffee.

And, if brunch turns into an afternoon visit...
  • Golden Milk: A warm, frothy drink that’s rich in turmeric, which helps purify the blood and promotes healthy circulation, lung function, and immunity. Note: it’s best to drink Golden Milk at least an hour away from meals to avoid slowing the digestion.

The Recipes

Apple Pancakes

Apple Pancakes

Makes 16 three-inch pancakes


  • 1½ cups unbleached white flour
  • ½ teaspoon salt
  • 2 tablespoons arrowroot
  • 1⅓ tablespoons organic sugar
  • 2 teaspoons ground almonds
  • Pinch of cardamom
  • ⅛ teaspoon ground cinnamon
  • 2 tablespoons melted ghee
  • 1½ cups plain soy milk
  • 3 sweet apples


  1. In a mixing bowl, mix the dry ingredients. Add ghee and soy milk and mix into a smooth, thick batter with a mixer or a whisk.
  2. Peel and core apples and grate on a medium-size grater. Stir grated apples into the batter.
  3. Place a skillet on medium heat. Lightly coat with ghee. Pour ⅓ cup of batter onto the skillet. Pour 3 or 4 pancakes at a time, depending on the size of your skillet.
  4. When the sides of the pancakes start to turn hard, flip them over with a spatula. Cook both sides to a golden brown.

Scrambled Tofu or Panir

Tofu Scramble


  • Three cups (660 g) of mashed tofu or panir (720 ml) will feed 4 people
  • A little ghee
  • Sautéed vegetables, such as chopped bell peppers, artichoke hearts, or arugula
  • Chopped green herbs, such as basil, cilantro, sage, or epazote
  • Maharishi Ayurveda churnas or curry spices
  • Salt and pepper to taste


Sauté tofu or panir until thoroughly warmed. For a creamy texture, stir in dabs of cream cheese and/or grated cheese and/or sour cream and cook until blended. For a Kapha-balancing addition, add puréed cooked cauliflower (which is surprisingly tasty!). From there, stir in the rest of the ingredients to taste and finish with a dollop of salsa, some fresh cilantro, or a spoonful of chutney.

Cranberry Muffins
from Heaven’s Banquet by Miriam Kasin Hospodar

Cranberry Muffins


  • 2 cups unbleached white flour
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup raw or packed brown sugar
  • ¾ cup buttermilk
  • ¾ cup water
  • ¼ cup melted ghee, butter, or oil
  • 1 cup chopped cranberries


  1. Preheat the oven to 400 °F. Prepare 14 - 16 muffin cups.
  2. Mix the dry ingredients together.
  3. Mix the buttermilk, water, and oil and add the dry ingredients. Add the berries. Beat until just barely mixed, about 15 strokes.
  4. Pour into the muffin cups. Bake until nicely browned, about 20 minutes.

Raja’s Cup Latte

Rajas Latte



  1. Use a French Press to brew your Raja’s Cup for 5 minutes.
  2. Heat the milk in a saucepan until nearly boiled.
  3. Transfer milk to a mug.
  4. Using an electric milk frother, whisk around the surface of the milk, creating a thick ½-inch foam.
  5. Enjoy!

Golden Milk

(Note: It’s best to drink Golden Milk at least an hour away from meals to avoid slowing the digestion. It’s a lovely, light afternoon-snack option when brunch guests linger longer.)

Golden Milk


  • 1 cup of whole organic milk
  • 1 teaspoon turmeric powder
  • A sprinkle of black pepper
  • A dab of ghee
  • Honey or organic sugar to taste


  1. Place milk in a saucepan over low/medium heat.
  2. Bring to a low boil.
  3. Add all ingredients except the honey or sugar. Let the mixture simmer for a few minutes, stirring occasionally.
  4. Turn off heat, and allow the mixture to cool to a warm drinkable temperature.
  5. When the mixture has cooled, add honey or sugar to taste.
  6. Serve warm.
  7. It is important that the honey not be added to the hot milk, as heated honey is considered toxic (very hard to digest and changes form) in Ayurveda.

A Few More Suggestions:

And with that, we wish you a wonderful brunch!

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