Encilantradas: Enchilada-Style Recipe with Cilantro Sauce

For all of us pitta types who love enchiladas but know we really shouldn't eat them--especially in pitta season, Alandi Ayurveda Gurukula student Savitri offers encilantradas, an enchilada-style recipe with a pitta-soothing cilantro sauce. As well as calming pitta, this sauce offers benefits in chelating heavy metals.

Encilantradas (4 servings)

Ingredients for encilantradas sauce

2 cups of cilantro

1/3 cup ghee or coconut oil

1/3 cup soaked peeled almonds

1/3 cup sunflower seeds

1/3 cup pumpkin seeds

1/4 tsp. cumin

1/4 tsp. oregano

2 garlic cloves (roast them)

1-2 cups water (enough to give the consistency of melted chocolate)

1 small slice gluten free bread

Salt and pepper to taste

Preparation

Blend all the ingredients

Heat oil in a pan and then add the sauce and cook it until it starts to boil.

Ingredients for the encilantradas

12 tortillas

Panela cheese, goat cheese or homemade yogurt

Encilantradas sauce

Ghee or oil

Preparation

1-Heat Oil or ghee in a pan and fry the tortilla.

2.-Put it on a plate

3.Cover the tortilla with the sauce and cheese.

4. Repeat step1 throughout 3, 2 times more (each plate is going to have 3 tortillas).

Between layers you may put your favorite roasted or stir fried vegetable such as zucchini or carrots.

Enjoy!

Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.

Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and virtual appointments available. Book now!