Delicious Advice – Eating Ayurvedic

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Photo Credit: Mette Nielsen

As sunlight brightens and lengthens our days, we shed layers of sweaters and look for lighter, healthier dishes. The remarkably relevant, yet centuries old, Ayurvedic approach offers insights into dealing with the season’s change. It begins with the premise that good, healthy food is powerful medicine. When we choose wisely, we will be happier and healthier, filled with vitality. Simple as that.

Ayurvedic guidelines focus on three different body types – Vata, Pitta, and Kapha – a helpful way to make choices, but, regardless of one’s specific needs, everyone will enjoy eating more vegetables.

Take this simple skillet medley of beets, carrots, and sweet potatoes, sparked with lots of fresh ginger and turmeric, topped with hemp heart (raw shelled hemp seeds). The ginger spices things up and is good for digestion; turmeric, with antioxidant and anti-inflammatory properties, adds a warm orange color and a bitter note to balance the sweet earthy veggies. Hemp hearts are rich in omegas 3 & 6 and bring a creamy nuttiness to the dish.

This sunny medley makes a fine side dish; served over brown rice or with leftover chicken it’s a light meal.

 

Gingered Winter Vegetable Medley

Serves 4 to 6

The medley of golden beets, bright carrots, creamy sweet potatoes, sparked with ginger and turmeric, is delicious served warm or at room temperature. You can make it ahead and reheat the next day.

Ingredients:

2 tablespoons coconut oil

1 large shallot, chopped

1/2 pound carrots, cut into chunks

½ pound beets, cut into chunks

1 pound sweet potatoes, peeled and cut into chunks

2 tablespoons grated fresh ginger*

1 tablespoon grated fresh turmeric*

1 to 2 tablespoons fresh lemon or orange juice, to taste

Salt and freshly ground black pepper, to taste

2 to 3 tablespoons hemp hearts or crushed cashews

Directions:

In a large skillet or wok, melt the coconut oil, add the shallot and cook for about 1 minute. Toss in the carrots, beets, sweet potatoes and turn to coat with the oil. If the vegetables are beginning to stick to the pan, add a few tablespoons of water. Lower the heat, cover the pan, and cook until the vegetables are tender, about 5 to 8 minutes, removing the lid to stir them three or four times through cooking. Stir in the ginger and turmeric and the lemon or orange juice, season with salt and pepper, then top with the hemp hearts or cashews before serving.

 

* Use the fine part of a grater or a planer to grate the fresh ginger and turmeric. There is no need to peel it first.