Did you ever wake up in the morning and not want eggs? However, you still want something that is savory, filling and energizing? This breakfast dish with its veggies, turmeric and tofu has enough protein to get you through the morning. This is one of my breakfast staples that has been adapted from The Modern Ayurvedic Cookbook.
Eastern View: Turmeric with its strong yellow color signifies its use as a liver herb that is good at drying damp and moving stagnation in the blood. It is a pungent, bitter and astringent herb that has a heating effect. It works specifically on the digestive, circulatory, respiratory, and female reproductive systems.
Turmeric helps to promote healthy intestines by reducing pathogenic bacteria and destroying digestive toxins (ama). It has recently been proven to have an affinity for the large intestine and to play a preventative role in bowel cancer. Other clinical trials have proven its efficiency at treating stomach acidity and ulcers. It’s bitter and pungent flavors act on the digestive fire to nourish the blood.
It has a stimulant effect on the liver and increases the flow of blood through the hepatic system and increases bile output. This helps dissolve and prevent gallstones. It is traditionally considered a blood purifier and is often used for beautifying the skin and clearing systemic toxemia: eczema, urticaria (itching), psoriasis, and acne.
It treats inflammation of the joints, alleviates pain and strengthens the joints and tendons. Useful for treating arthritis, especially that dry arthritis of Vata and the inflammatory arthritis of Pitta.
Western View: Recently, science has started to back up what the Indians have known for a long time… turmeric really does contain compounds with medicinal properties.Turmeric contains curcumin, a substance with powerful anti-inflammatory and antioxidant properties.
Inflammation is incredibly important. It helps the body fight foreign invaders and also has a role in repairing damage. Although acute (short-term) inflammation is beneficial, it can become a major problem when it is chronic (long-term) and inappropriately deployed against the body’s own tissues. It is now believed that chronic, low-level inflammation plays a major role in almost every chronic, Western disease. This includes heart disease, cancer, metabolic syndrome, Alzheimer’s and various degenerative conditions. It turns out that curcumin is strongly anti-inflammatory, it is so powerful that studies show it matches the effectiveness of some anti-inflammatory drugs.
Curcumin actually targets multiple steps in the inflammatory pathway, at the molecular level. Curcumin blocks NF-kB, a molecule that travels into the nuclei of cells and turns on genes related to inflammation. NF-kB is believed to play a major role in many chronic diseases. In several studies, its potency has compared favorably to anti-inflammatory pharmaceutical drugs… except without the side effects.
Oxidative damage is believed to be one of the mechanisms behind aging and many diseases. Curcumin happens to be a potent antioxidant that can neutralize free radicals due to its chemical structure.
Curcumin boosts levels of the brain hormone BDNF, which increases the growth of new neurons and fights various degenerative processes in the brain such as Alzheimer’s and depression.
- 1 teaspoon ghee
- 1 teaspoon toasted sesame oil
- 1/2 cup broccoli florets, chopped
- 1/2 cup celery, chopped
- 1/4 cup yellow bell peppers
- 1/4 cup red bell peppers
- 1/4 cup almonds
- Dash of Braggs all-purpose seasoning
- 1 cup marinated tofu, form, cubed
- 1 clove garlic, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon finely minced coriander (cilantro) leaves
- Salt & pepper to taste
- Heat ghee and sesame in a pan and add in all the vegetables and almonds and saute for a few minutes.
- Add the amino acid and turmeric. Cover and let vegetables steam for approximately 2 minutes.
- Add the tofu and mix well. Cook for another couple of minutes.
- Season to taste and add cilantro as a garnish.
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