My cooking style has evolved over the years just as my eating habits have changed. I have always enjoyed cooking. Currently, I love to prepare simple, nourishing meals that are easy for everyday life. I am a householder meaning that I actively live and participate in society. My husband and I live with our puppy and a roommate. I own a business, AND I highly value my health.
With training in Ayurveda and a love for cooking, I love sharing ways to simplify our lives but keep health and wellness at the forefront.
Here are a few simple Ayurvedic principles around eating and cooking:
- Eat cooked foods for easier digestion
- Use spices (cumin, coriander, fennel) while cooking to aid digestion
- Saute your spices in fat (oil or ghee) to activate healing properties
Dosha considerations -
Pittas should avoid cayenne.
Kapha types should add in more cayenne and sub zucchini/sweet potato for spinach/carrots or other bitter, pungent, astringent vegetables.
- 1/2 cup red lentils
- 1 1/2 cups purified water
- Dash of oil or ghee
- 1/4 tsp turmeric
- 1/4 tsp cumin
- Dash of cayenne pepper
- 1 inch ginger, finely chopped
- 1/2 zucchini
- 1/4 - 1/2 sweet potato (depending on size)
- Small handful of cilantro
- Salt and pepper to taste
- Squeeze of lemon juice
- Add lentils and water in a small saucepan. Turn stove to medium high and let boil. Once boiling, turn down to low and let simmer for 15 - 20 minutes.
- Preheat cooking pan to medium low. Dice zucchini and sweet potato.
- Add oil or ghee to pan. Add spices and ginger then sauté until they become fragrant.
- Add in vegetables. Stir occasionally. Cook until tender. Chop cilantro.
- Transfer lentils to a bowl then add vegetables on top. Season with salt and pepper to taste. Add a squeeze of lemon juice and top with cilantro!