An Everyday Lunch For The Winter Season

There are as many theories as to what constitutes the “ideal diet” as there are people. The more one reads, the easier it is to become overwhelmed and confused.

Ayurveda recognizes, as does modern scientific thought, that we all have our own unique individualized biochemical blueprint. Often, what may help one individual may actually be harmful to another. Even a diet that is appropriate for one person may not be appropriate for that same individual in a different season, climate, or age group.

From an Ayurvedic perspective, some factors to consider include: the individual body type (prakruti which includes genetics), the current state of the doshas, age, activity level, climate and season. It is important that anyone on a yogic path maintain an appropriate diet and lifestyle to create vibrant, good health on the physical level, and also allow the mind and emotions to remain clear, calm, steady and loving. In other words, we need to enhance the connection and unrestricted flow of light from the soul to the mind/emotions and body. The goal is to enhance our spiritual progress, rather than detract from it.

By following the precepts of the tradition of Ayurveda, the sister science of Yoga, our food needs to be organic (at least as much as possible), fresh and freshly prepared (not leftover), balancing to the doshas and gently kindling the digestive fire so the food is easily digested without creating toxins. The food should be lightly spiced (seasonally appropriate) and with just enough oil to enhance digestion and taste.

This recipe accomplishes all the above and can be enjoyed by almost everyone. Simple seasonal adjustment of the grains, legumes, veggies, and spices make this an ideal tridoshic balancing meal.

Everyday Winter Lunch

(Serves 3 – 4 people)

Ingredients:

• Please use organic items when available, toxic chemicals damage prana (life-force).
• 1/3 cup legumes: choose from the following: black beluga lentils, French lentils, red lentils, yellow split mung, or whole mung (If using whole mung, soak overnight in pure water).
• 1/3 cup whole grain: choose from the following; basmati rice, quinoa, amaranth, or millet.
• 5 cups pure water, more or less depending upon consistency desired.
• 4 – 6 cups chopped vegetables: any combination of the following (depending on the season): zucchini, yellow or summer squash, opo squash, green beans, carrots, beets, broccoli, cauliflower, Brussels’ sprouts, cabbage, snow peas, Chinese peas, kale, Swiss chard, daikon radish, yams, sweet potatoes, okra.
• 2 – 3 cups green leafy vegetables (soft and easy to cook varieties). Chop into small pieces any combination of the following: spinach, lettuce, beet greens, daikon greens, arugula, endive, dandelion, cilantro, or other greens.
• 1/2 inch piece fresh ginger root chopped into small pieces.
• 2 Tbsp ghee or olive oil
• 6 oz. fresh paneer (optional) cut into one inch squares
• 2 tsp soma salt or Himalayan rock salt
• 1 tsp kalonji (black cumin)
• 6 whole fresh curry leaves
• 1/3 cup raisins (optional)
• 1/3 cup raw cashews (optional)
• 2-3 tsp SVA seasonal spice blend*

Preparation:

Place legumes and grain into a large pot and rinse with cold water three times and drain. Add fresh, pure water and ginger root, and bring to a boil for two to three minutes. Reduce heat to medium or medium-low, and add cut veggies, paneer, raisins, cashews, spice blend, kalonji, curry leaves and oil or ghee. Cover and continue cooking for approximately 20 minutes until grains and legumes are thoroughly cooked and veggies are soft enough to easily push a fork through, but not overcooked. Add salt and green leafy veggies and cook for another minute or so. Turn off heat and allow to sit covered for two to three minutes.

Serve with chapattis or the bread/ crackers of your choice and enjoy.

*SVA Winter Spice Blend

(Shaka Vanshiya Ayurveda)

Coriander – 6 parts

Fennel – 6 parts

Cumin – 1 part

Clove – 1 part

Turmeric – 1 part

Use organic ground fresh spices.

Mix the above ingredients in these proportions, preparing enough to last for a few weeks. Place in a sealed container and store in a cool, dark place.

Use one-half to one teaspoon per person of the pre-mixed blend in your favorite dishes, at least once a day. If you are unaccustomed to these spices, begin slowly starting with only one-quarter teaspoon per serving and gradually increase over several weeks or months.