"When diet is wrong medicine is of no use. When diet is correct medicine is of no need."    - Ayurvedic Proverb

The transition period between two seasons is very important for our health, it is the perfect time to prepare ourselves for the oncoming season. Simple changes can help us avoid important disturbances. For example, during the cold season it is better to eat a warm breakfast rather than cold cereal and have a cup of a warm herbal tea rather than ice water or a cold drink.

 

 

To find your unique constitution, fill out this free online quiz. Become aware of foods that are better for YOU, and foods you may want to avoid.   

 

 

TRI-DOSHIC VEGTABLE CURRY
3 cups diced veggies (string beans, asparagus, carrots, peas, and/or sweet potatoes)
1 tbsp ghee
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp salt
1 cup water
1 tsp turmeric
½ coriander powder
¼ cup yogurt

 

  • Heat ghee in large skillet; add mustard and cumin seeds; when mustard seeds pop, add turmeric.
  • Add all veggies and water. Cook covered till veggies become tender, 15-20 minutes.
  • Add yogurt and other spices, stir well. Simmer uncovered another 15-20 minutes.

 

KITCHERI

Excellent to eat during a change of season, or in general to give the digestive system a gentle break/detox. Good for all body types and balances all the internal elements.

 

1 cup mung dal
4 ½ cups water
1 tbsp ghee
½ tsp cinnamon
¼ tsp ground cardamom
¼ tsp ground black pepper
¼ tsp cloves
¼ tsp turmeric
1 bay leaf
1 tbsp chopped ginger
2 tbsp shredded coconut
½ bunch chopped fresh cilantro
1 cup basmati rice
Pinch of sea salt

 

  • Rinse the dal and combine with 4 cups of water.
  • In skillet, melt ghee and add spices, just long enough to heat and toast them; stir into the mung dal and add the bay leaf. 
  • Cook till soupy and dal is soft; 40-60 minutes.
  • In blender, combine the ginger, coconut, cilantro and remaining ½ cup of water and process until smooth. Add to the dal, along with the rice, cover and cook till the rice is tender, about 30 minutes longer.
  • Remove the bay leaf and season with salt.

 

OPTION: Add cooked vegetables. You may want to add more or less water depending if you want to soupy or thicker. If you have slow digetion it is best to eat it at soup like consistancy for a few days. Eating freshly prepared food helps reduce AMA, which is a toxin that forms in the intestinal tract, and in the body. Try to avoid eating leftovers.

 

 

GREEN MINESTRONE SOUP WITH PESTO TOPPING


We usually think of minestrone soup as a heavy soup usually filled with tomatoes, potatoes and noodles – which can be tough to digest. This recipe creates a light, tridoshic twist on the classic minestrone soup in order to ignite our agnis and cultivate our senses through traditional tastes.

The green minestrone soup is tri-doshic, however, follow the guidelines below to make the soup most suitable for your dosha(s).

 

For Vata

  • Replace kale with asparagus
  • Replace garbanzo beans with mung beans
  • Replace celery by adding avocado or cucumber to topping
  • Add parsnip, fennel, sweet potato, okra, green beans
  • Add pine nuts or walnuts to pesto

For Pitta

  • Replace zucchini with asparagus
  • Add dandelion greens, parsnip, peas, leafy greens, broccoli
  • Replace mustard seeds with fresh grated ginger, dill or fennel
  • Use ghee, coconut oil or sunflower oil to sauté
  • Replace lemon with lime

For Kapha

  • Replace zucchini with asparagus
  • Add broccoli, brussel sprouts, cabbage, leafy greens, green beans, okra
  • Add warming spices: rosemary, garlic, ginger, black pepper, thyme


Ingredients: (Approximately 5-7 servings)

For the Soup...

1 large leek, washed and thinly sliced

2 celery stalks, cut into small chunks

2 zucchini, cut into small chunks

1 bunch of kale, chopped

1 cup dried garbanzo beans, (soaked for 1-8 hours)

8 cups vegetable stock (It is best to use a homemade stock of veggies and herbs suitable for your dosha.)

1 tablespoon mustard seeds

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon sunflower oil, coconut oil, grape seed oil, sesame oil, or ghee

For the Pesto Topping...

1 bunch green basil (substitutions: arugula or cilantro)

1 bunch parsley

1 clove garlic or shallot (optional)

1/2 teaspoon mineral sea salt

3-6 tablespoons lemon juice, freshly squeezed

3-6 tablespoons cold pressed virgin olive oil


Method:

For the Soup...

Place 1 tablespoon of desired cooking oil in large pot and let heat over medium-high heat for 1-2 minutes, until hot but not smoking. Add mustard seeds, wait until they begin to pop, then add coriander and cumin seeds. Sauté spices for 2-3 minutes until they begin to darken and start to roast.

Add celery and leek to pan and sauté for 5-10 minutes or until soft. Lower heat to simmer and add garbanzo beans and vegetable stock. Let simmer for 7-10 minutes or until garbanzo beans are soft (this will vary depending on soaking time and could take as long as 15-20 minutes.)

Add kale and zucchini and continue to simmer for 3-5 minutes or until they are soft.


For the Pesto Topping...

Combine all ingredients in high-powered blender or food processor until paste-like consistency. Taste and adjust ingredients to satisfy your consistency and taste preferences.

Serve a bowl of minestrone soup with 2 tablespoons of pesto topping. It is best to eat this dish freshly cooked and warm.



 

 

HOW TO MAKE GHEE (or alternatively you can buy it at healthfood stores like Whole Foods, or Indian Grocery Stores)

 

  • Heat one pound of unsalted butter over low heat in a heavy bottomed pot. During this entire process do not stir the butter at all.
  • The butter will begin to make a crackling sound. After about 15-20 min's there will be a thin covering on the top and a thicker curdy sediment stuck to the bottom of the pot. At this point you need to watch the ghee very carefully so it doesn't burn. When the crackling sound has almost stopped entirely; the butter is a completely clear, beautiful golden color through to the bottom, and there are only a few air bubbles on the surface, it is done.
  • Let it cool for an hour and then strain it carefully into a clear glass jar. Be sure the sediment at the bottom of the pot remains there; it contains the impurities from the butter and can be discarded. The foamy layer on top of the ghee is fine.
  • Ghee can be kept at room temp or refrigerated.



 

TOXIN (AMA) BUSTER

In Ayurvedic terms ama is said to be the cause of all disease. It is a plaque like film that coats the intestinal walls and internal organs, causing a buildup that interferes with proper functioning of the body. To check for ama, look at your tongue first thing in the morning. If there is white coating or film this ama needs to be scraped off, with a tongue scrapper, or a spoon will work. Ama buster helps "melt ama", improving your health.

 

Sprinkle 1/2 tsp on food or mix 1/2 tsp in warm water and drink at lunch & dinner

 

1 tbsp. ginger powder
1 tbsp. cumin powder
1 tbsp. coriander
2 tbsp. dried mint leaves
2 tbsp. fennel powder

Store in a glass jar

 

 

CALMING TEA

This tea will provide a sense of calm and groundedness, also excellent for calming digestion & insomnia.

 

4 cups water
1 tsp Fennel seeds
1 tsp Coriander seeds
1 tsp Cardamom seeds

 

  • Boil water in a pot. Add slightly crushed fennel seeds, coriander seeds and cardamom pods. Boil for 2 more minutes.
  • Drain and enjoy warm.

OPTION: Add maple syrup or honey to sweeten.

 

 

TOASTED FENNEL SEEDS (-Vata, 0 Pitta, 0 Kapha)  

Warm a heavy skillet over low heat for a minute or two. Put into it:

1/3 c. whole fennel seeds
1/16 tsp. rock salt

Stir occasionally as they toast, for about 5mins. Eat a pinch after meals as a digestive aid. This is a traditional Ayurvedic after meal practice that helps to enhance agni
(the digestive fire.) Fennel is good for calming and strengthening the stomachs
functions.