Ayurveda - Broccoli Soup

Ayurvedic Recipes: Vegan ‘Cream of Broccoli’ Soup

By AOLRC
May 1, 2017

Ayurveda - Broccoli Soup

 

Spring is all about those beautiful greens, and the nutty, rich flavor of broccoli makes for the perfect invigorating meal. Broccoli is chock full of beta-carotene, selenium, and zinc, which makes it a powerful immune system booster and helps protect the body against springtime illnesses. This soup is creamy and indulgent, a treat for your taste buds and a gift to your body.

Ingredients

  • 2 cups chopped broccoli florets
  • 1 cup vegetable broth
  • 2-3 leaves fresh basil
  • 1 tsp lemon juice
  • 1 tbsp cashew butter
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions

1. In a medium saucepan, heat olive oil over medium heat. Add the broccoli and sprinkle with 1 tsp salt. Saute for two minutes.

2. Add vegetable broth and boil about ten minutes – until broccoli is completely cooked.

3. Add black pepper, basil, and cashew butter. Transfer to blender and blend until smooth and creamy. Add lemon juice and serve.

 

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

   

Yoga Retreat Catalog for NC

TAGS: agni , art of living , art of living retreat center , Ayurveda , Ayurveda 101 , Ayurvedic diet , Ayurvedic Recipes , broccoli , Detox , health , healthy lifestyle , recipe , Recipes , soup , Spring , wellness

Ayurvedic Recipes: Spinach with Sweet Potato and Carrot

By AOLRC
April 13, 2017

Ayurvedic Recipes - Spinach

 

This recipe will make you feel as brightly alive as spring itself. The vibrant orange color of sweet potato and carrot, along with the touch of green spinach, makes this dish a fresh and warm combination for spring.

As the spring arrives, your body starts to warm up and detoxify itself, leaving  you craving healthy and crunchy food. The combination of spinach and sweet potato makes this dish a healthy choice for your spring lunch or dinner, as it helps in digestion, detoxification, and easy bowel movements. It even helps in balancing blood sugar levels!

The addition of ginger makes this recipe even more appropriate for spring, with its anti-inflammatory and detoxifying properties working wonders in our gut.

Ingredients

  • 1/2 lb spinach, chopped and washed
  • 1 sweet potato, peeled and cubed
  • 1 medium carrot, peeled and cubed
  • 1/4 inch fresh ginger, peeled and finely grated
  • 1 tbsp ghee or olive oil
  • 1/2 teaspoon cumin, mineral salt to taste

Directions

1. Heat one cup of water in a pan, and add the spinach. Add a pinch of salt and allow it to cook until the spinach leaves are slightly wilted. Drain out the water and set the spinach in a colander.

2. Put the sweet potato in a saucepan with just enough water to cover it. Cook for 5-6 minutes, or until the cubes are tender but not mushy. Drain and set aside.

3. Heat the ghee or oil in a frying pan, and add grated ginger and cumin. Saute for a few seconds, until aromatic, and then add the carrots. Cook for 2 minutes, and then add the spinach and potato. Toss well to coat. Season with salt if needed.

Tip: Pair this delicious dish with fresh ginger tea to speed up the digestion process and aid in detoxification!

Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!

   

Yoga Retreat Catalog for NC

Wellness, Naturally: No April Fools Here!

By Diana Bellofatto
April 1, 2017

Ayurveda - Spring
Spring is here, and as the saying goes, “We got this!” Practicing Ayurveda gives us an edge over imbalances that might otherwise sneak up on us, as long as we practice awareness with the right diet and lifestyle.

We surfed through March, riding the wave of fluctuating temperatures and unpredictable weather. The test of our ability to shift on the fly and make appropriate food choices, while on the cusp of spring, really kept us on our toes.

Now, spring weather conditions are consistently here. We can transition from the more acidic, heavy diet that kept us balanced in winter to a diet more high in alkaline, light qualities. This will help ensure smooth sailing into spring.

One of the most beautiful aspects of Ayurveda is that there is no need to memorize a lot of information. Common sense and an organic approach of following the lead of Mother Nature guides us as she serves up spring’s verdant variety of chlorophyll rich (alkaline) foods that aid in transformation from the acid to alkaline state.

Here are my favourite spring seasonal eating lifestyle tips!

 

Honor Your Agni with Ginger

Encourage strong digestion with ginger tea. Ayurveda has a saying – “honor your agni” – because good health or dis-ease is predicated upon the strength of one’s agni, or digestive fire. When agni is weak, we experience imbalances, and when it is strong, we feel well. This is one of the main tenets of Ayurveda.

Ginger is heating in nature, and so, helps kindle agni. Ginger aids in stimulating the appetite, improves digestion and assimilation of nutrients, provides an analgesic effect for joint pain, and facilitates the clearing of wastes from the body. Generally speaking, ginger can be used every day.

Those with hyperacidity should introduce ginger into their diet slowly and with guidance from their health care practitioner. A tablespoon of fresh chopped ginger brought to a boil in 8 to 12 ounces of water, simmered for about 10 minutes, and accompanied by the juice of half a lemon can do wonders! Dried ginger in a tea bag is effective as well.

Protect Yourself with Chlorophyll

The many delicious green vegetables that color our plates in spring contain chlorophyll. Chlorophyll is a plant pigment responsible for the many disease-fighting and detoxification properties of fresh greens. Because it slows the rate at which harmful bacteria can reproduce, it is a potent wound healer. It’s anti-viral effects protect the skin from viruses like herpes, that cause cold sores, shingles, etc.

Since cancer cells thrive in an acidic environment, chlorophyll is a boon for cancer prevention. Chlorophyll cleanses and detoxifies the liver by inhibiting the ability for certain chemicals to metabolize and cause cell damage. It also increases the activity of enzymes that protect healthy cells. Chlorophyll is the superhero you want on your side!

 

Snack on Spirulina

This is one of my favorite recipes for a spring snack – chlorophyll-filled, protein-packed Spirulina (blue-green algae) power balls! They’re no-bake and easy to make.

1/2 c. softened coconut oil
1/3 c. raw honey
1/2 tsp. mineral salt
1 tsp. vanilla extract
2 tbsp. spirulina powder (or, up to 1/4 cup)
3/4 c. white or black sesame seeds or pumpkin seeds, ground
1/2 c. hemp, chia, or sunflower seeds, ground
*Optional – toasted coconut flakes or raw cacao powder in which to roll the balls.

1. Combine all ingredients in a bowl and mix well.
2. Refrigerate mixture for at least 30 minutes, or up to an hour, so that the balls stay formed when you roll them.
3. Roll into bite-sized balls, and then roll in coconut or cacao.
4. Store in the fridge, eat and room temperature for best flavor and digestion.

Check out one of our spring Ayurveda retreats for a full immersion experience!

Interested in learning more about programs at the Art of Living Retreat Center? Check out our annual catalog here.

 

Yoga Retreat Catalog for NC

TAGS: agni , art of living , art of living retreat center , Ayurveda , Ayurveda 101 , Ayurvedic diet , cleanse , Detox , dosha , food , health , seasonal eating , Spring , wellness naturally