DoshaWise · Recipe Card
Hotel-Kettle Stewed Apple in a Mug
Pathika Phala Pachana
Morning · 6–9 a.m., 20 minutes before any other food.
Cinnamon · Cardamom · Pinch of clove (for cold weather)
A two-minute hotel-room breakfast: warm, sweet, oily, grounding — exactly what dry, mobile, jet-lagged Vata needs. All you need is an electric kettle, a mug, and a knife.
Pacifies Vata · gentle on flight-day digestion
Ingredients
- ·1 sweet apple, cored and chopped (skin on)
- ·2 pinches ground cinnamon
- ·1 pinch ground cardamom or 1 crushed pod
- ·1 tsp ghee (carry in a small jar)
- ·1 tbsp chopped dates or raisins (optional)
- ·1/2 cup just-boiled water from the kettle
Method
- 01Place chopped apple, cinnamon, cardamom and dates in a sturdy mug.
- 02Pour over just-boiled water from the hotel kettle until the apple is submerged.
- 03Cover with a saucer or small plate and let stand 8–10 minutes — the apple softens completely.
- 04Drain off most of the water, stir in the ghee, and eat warm with a spoon.
Nutrition notes
Per serving (≈): 180 kcal · 1 g protein · 32 g carbs · 5 g fat · 5 g fiber. Soluble pectin gently scrubs the gut wall; cinnamon stabilises post-meal glycemia.
Serving notes
Pack ghee in a 30 ml screw-top jar (hold luggage). In airports, ask any café for hot water and a small spoon — most will oblige free of charge.
Practitioner note
Choose a sweet apple variety (Gala, Fuji) rather than tart Granny Smith on travel days.
Source · Adapted in our kitchen from Dr. John Douillard's classical phala-pachana for travellers.
Traditional Ayurvedic recipe. For a personalised plan based on your constitution, please book a consultation.