Ayurvedic cooking for Vata season
Think warming and grounding...
During the fall/winter months think of warming and grounding foods to soothe any Vata imbalances. Sip hot herbal teas and choose seasonal foods that are warming, grounding, predominately cooked, sweet, salty and sour to enhance circulation and digestion. Enjoy the following Vata pacifying recipes in a warm and calm environment. In Ayurveda, we say, “It’s not what you eat, it’s how you eat.”
Vata Tea
Promotes feelings of calmness, being grounded, and relaxation and balance.
INGREDIENTS
1/4 tsp. Corriander
1/4 tsp. Fennel
1/4 tsp. Cinnamon
1/4 tsp. Ginger (freshly grated)
1/4 tsp. Cardamom
PREPARATION
Bring 2 cups of filtered water to a boil then add a ¼ teaspoon of each spice. Simmer for 10 minutes. Strain and serve.
Ghee
Ghee or clarified butter is tridoshic. It helps to improve absorption, assimilation and lubricates the connective tissue.
INGREDIENTS
1lb. Butter (sweet, unsalted, organic, cultured)
PREPARATION
Put the butter in a heavy, medium-sized pan. Melt the butter at medium heat. Turn down the heat to simmer. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. Keep a close watch on the ghee, as it can easily burn. After a while, it will become a clear, golden color. Take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. Remove from heat when the sputtering noise has stopped. Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan.
Vata Kitchari
Supports proper kidney function and easy to digest.
INGREDIENTS
3/4 cup white basmati rice
1/4 cup organic split mung dal beans
Filtered water or vegetable broth
3 tbl. ghee
1 tsp. turmeric – freshly grated
1 tsp. ginger – freshly grated
1 tsp. garlic
1 tsp. cumin
1 tsp. black mustard seed
pinch of chiles
1 tsp. coriander
1 tsp. salt
¼ cup carrots – grated
Lemon juice – ¼ wedge
Plain yogurt
Fresh cilantro
PREPARATION
Wash rice and mung dal and soak for an hour. Cook rice and mung dal beans in water or vegetable stock. In a skillet, warm the ghee over medium heat. Add all the spices then sauté for 1-2 minutes. Add shredded carrots and lemon juice, sauté for 2-3 minutes. Add cooked rice and mung beans and sauté for another couple of minutes. Serve in a bowl and garnish with fresh cilantro and plain yogurt.
Tasty Fall Salad
Tasty, warming, grounding and easy on the digestive system.
SALAD INGREDIENTS
3 tbl. ghee
Dill
Golden beets
Fennel
Leeks
Broccoli
Red cabbage
Corn
Pine nuts
Red leaf lettuce
Quinoa
VINAIGRETTE INGREDIENTS
Olive oil
Amino Acid
Mustard
Honey
White balsamic vinegar
Salt/Pepper
PREPARATION
Cook quinoa in a saucepan. Place diced golden beets in a cast-iron skillet then mix in olive oil, salt/pepper, and fig balsamic vinegar. Place the skillet in a 400° oven and bake for 10 minutes. In another skillet, warm the ghee over medium heat. Add dill then sauté for 1-2 minutes. Then add fennel, leeks, broccoli, red cabbage, corn, and pine nuts, sauté for 5 minutes. Then in a large salad bowl place the cooked veggies, roasted beets, quinoa and toss then add the red leaf lettuce and toss in the vinaigrette and serve in a bowl.
