Ayurveda Practitioners will often suggest a mix of herbs and spices along with specific foods as part of a “prescription” if you will, to restore balance and health.
For me, my Ayurvedic blend includes cumin, turmeric, coriander and fenugreek. This was prescribed to me by my Ayurvedic Doctor several years ago and I still use it.
Check with me for the best blend for you. Or you can experiment if you know your Dosha and add spices that work for you. Don’t know your dosha? Go to www.moderndosha.com to see your metabolic constitution
This blend becomes the basis for all that I cook. I use this blend rather than whatever is part of a traditional Indian recipe – or I make up my own recipe with whatever veggies I have on hand.
Traditionally, people knew what foods to eat on which days, how much and with what spices. They also knew which foods not to eat based on what they had the day before. Foods were prepared based on this along with knowledge of who was at the house and if they were sick or well. Traditionally no one ate food that was more than a 1-2 hours old. No leftovers! Everything always made fresh.
For me, I tend to run hot, I lean toward the side of Pitta which means “heat” and my body benefits from cooling spices and cooling foods. Sometimes, I go back to some great favorites for lunch: here is one of them.
My Easy Healthy Lunch: Summer Vegetable Curry
This recipe is a “curry” of sorts with my spice mix, a tiny bit of Garam Masala and foods that are generally cooling.
The squash, tomato and Swiss chard are local organic produce from my CSA; spices from my local Indian grocer (these can be found at most grocery stores and organic food stores too).
Serving Size: Makes enough for two when served with rice.
Prep time: 10 minutes
Cooking time: 10 minutes
Make ahead: No
1/4 – ½ cup water
1 fist-sized squash sliced
4-6 Swiss Chard leaves chopped (include the stems if you like)
1 fist-sized tomato diced
1 TBS Ayurvedic spice mix
1/8 tsp Garam Masala
Salt to taste
My Ayurvedic Spice Mix
6 tsp coriander
2 tsp cumin
2 tsp fenugreek lightly toasted and freshly ground
2 tsp turmeric
Melt ghee in a sauté pan and add spices. Saute slightly until the fragrances are released, then add the tomato. When the tomato starts to break down and a sauce starts to form, add the other vegetables and stir until coated with the sauce. Add water – just enough to steam veggies in. Cover and simmer for about 5-7 minutes. Stir and add salt to taste.
Serve over rice (it’s very yummy plain too!).
Substitutions: You can use Zucchini or Summer Squash instead of the variety I used. You can also substitute Kale for the Swiss Chard. Kale needs a bit more cooking though.