These six Ayurvedic dinner recipes help balance the body and mind and improve digestion, according to Ayurveda pros.
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Talk about words to live by.
This is why one food or herb…may be good for one, but toxic for another.
director of Ayurveda at The Well
Its how the two interact that determines whether an ingredient ends up being your BFF or your worst enemy.
Enter: Ayurvedic cooking.
This soup is suitable for everyone.
Bring to a simmer over medium-low heat and cook for 15 minutes.
Turn off the heat and leave the soup uncovered to cool it down a bit.
Transfer the soup to ablenderand mix to a smooth and creamy consistency.
Reheat the soup if needed.
Garnish with lime juice and serve hot.
For the Cooling Masala1.
director of Ayurveda at The Well
Place all the ingredients in an electric grinder or spice mill and crush to a fine powder.
Store in an airtight jar away from light.
Rinse the soaked cashews and blend them with 1 cup water to a smoothcashew milk.
Heat the ghee in a 2-quart saute pan over medium-low heat.
Immediately pour in the cashew milk and bring to a boil.
Introduce the taro roots, cover, reduce the heat to medium-low, and simmer for 10 minutes.
Add the spinach and cook for 5 more minutes.
Add a little water if you like your curry more liquid.
Fold in the chopped fresh herbs and serve hot.
Place all the ingredients in an electric grinder or spice mill and crush to a fine powder.
Store in anairtight jaraway from light.
Although you might eat sunchokes raw, I highly recommend lightly cooking them to reduce their exuberant airy qualities.
Peeling these tubers is preferred but more time-consuming (and patience-testing).
Scrub them well with a vegetable brush when youre cooking them in a hurry.
IngredientsSalad2 cups sunchokes, scrubbed and chopped into 1 1/2-inch pieces (about 12 oz.
Add to the dish with the sunchokes.
Serve at room temperature.
Then pop everything in the oven for 20 minutes to bake.
Kitchari is also a sattvic meal, which calms and balances your mind.
Punjabi-Gupta recommends soaking some long-grain basmati rice for 15-30 minutes to make it easier to digest.
Also, chewing your food slowly help you savor and digest each bite, she says.
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