Agni Aid Spice Mix for Igniting Your Digestive Fire
The importance of agni
Agni is of paramount importance to maintaining a healthy body, mind, and spirit. When you think of digestion, do you only think of food as being something that is digested? Did you know that we also digest what we see, hear, smell, and touch?
Well balanced agni is important so that we can assimilate all of the information that comes in through the tanmatras (the 5 sense perceptions of sight, sound, smell, touch, taste) and have proper discernment. Having proper discernment allows us to have the ability to make healthy choices and decisions in life.
Start the new year off with these wise words and an agni supportive spice mix:
The agni which digests food (jathara agni) is regarded as the master of all agnis because increase and decrease of other agnis depend on the digestive fire. Hence one should maintain it carefully by taking properly the wholesome food and drinks, because on its maintenance depends the maintenance of lifespan and strength.
But what avail the largest gifts of Heaven,
When drooping health and spirits go amiss?
How tasteless then whatever can be given!
Health is the vital principle of bliss.
Let food be your medicine and medicine be your food.
Heaven is largely a matter of digestion, and is mostly a matter of mind.
ELBERT HUBBARD, A THOUSAND AND ONE EPIGRAMS
Increase of ojas (one’s life sap that is strong when agni is healthy) makes for contentment, nourishment of the body and increase of strength.
Agni Aid Spice Mix
- 3 tbsp ground cumin
- 3 tbsp ground coriander
- 3 tbsp ground fennel
- 1 tbsp ground ginger
- 1 tbsp ground cardamom
- 1 tbsp ground turmeric
- 1 tsp mineral salt
- 1 tsp granulated sweetener, such as unbleached cane sugar, date sugar, or coconut sugar
- 1 tsp ground long pepper (pippali) or ground black pepper
1. Combine all ingredients in a mixing bowl and then transfer to a spice jar.
You can add Agni Aid into your food as you cook, or sprinkle it over food that has already been cooked. You can even carry it with you to a restaurant, and take a teaspoon of it with warm water before a meal to aid in digestion!
Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!
Bala Balls: A Source of Raw Energy
Enjoy a dynamic December!
For many of us, December is an extremely busy time of year. Holiday parties, shopping for gifts, decorating, baking, participating in extra activities with children, and meeting year-end deadlines at work are some of things that take up more of our time.
While much of what we experience at this time of year is very fulfilling and happy, the holidays can also be a time when some of us experience sadness and depression. When the sentiments of the season cause us to miss loved ones that have passed on or we lament the loss of love in a relationship, feelings of loneliness can come creeping in.
Whether it’s stress or eustress, imbalances created during this time of year have the ability to overwhelm us and leave us feeling depleted and anxious. Tendencies to allow our dinacharyas (daily routines) to fall by the wayside as we strive to keep up with activities, are one of the main reasons why we become imbalanced during a time when we need to feel fortified most!
Taking the time to stay properly nourished can be difficult but if we remember to honor our highest good and remain present with even the simplest rituals, we can enjoy the benefits of being balanced!
Loaded with protein, fiber, digestive spices, and healthy fat, these balls are sure to support your need for nourishment on the go and can also serve as a delicious treat at this festive time of year.
Because none of the ingredients in this recipe are cooked, it can be made ahead of time and kept for days in the fridge, while still retaining prana (life force). Enjoy the bala (strength) derived from these balls with a cup of ginger tea, chai, or hot cider.
- 1 cup oats
- 1 cup buckwheat groats, soaked overnight, rinsed, and then dehydrated in a dehydrator or on a baking sheet in a very low-temperature oven (no higher than 150 degrees), about 4 hours, or until crunchy
- 2 tbsp chia seed
- 1 cup oat bran
- 1 cup ground flax seed
- 1 cup shredded coconut (can be toasted)
- 1/2 cup raw cacao powder
- 1/4-1/2 cup pea protein, or another protein powder of your choice (optional)
- pinch of mineral salt
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 2 tsp vanilla extract
- 1 cup sunflower seed butter or a nut butter of your choice
- 2/3 cup raw honey
- 1/4-1/2 cup coconut oil
1. Mix all dry ingredients together in a bowl.
2. In a separate bowl, mix all wet ingredients together.
3. Add wet ingredients to the dry ingredients, mix well, and refrigerate for a few hours.
4. Roll into balls
Serve at room temperature.
NOTE: If your mixture is dry and doesn’t ball up, add some room temperature water to improve the binding consistency.
Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!
Staying Rooted with Comfort Food: Yams Two Ways
Stay warm and grounded
If there’s one thing that can bring us back to a fond memory or comforting feeling, it’s an aroma. Of the five tanmatras (senses-hearing, touch, sight, taste, smell) of Ayurveda, the sense of smell corresponds to the earth element and nose. So it stands to reason that root vegetables, such as yams, are a food that feed our need for feeling comforted, warm, and grounded; not to mention that they smell great when they are being cooked.
If ever you are feeling bloated or gassy, nervous, or have anxiety, dry skin, or constipation, these are some signs of vata (space & air) vitiation, meaning that an abundance of space and air have over-accumulated and taken up residence in you. In winter, it’s easy to become vata vitiated because winter is the vata season, with its cold, light, and dry qualities. These qualities provoke an excess of vata in the body and mind.
Yams to the rescue! With their warm, sweet, unctuous, soothing juiciness, yams are a vital vegetable for vata balancing. They are easy on digestion, and possess vitamin A, C, potassium, and beta carotene, acting to increase lymphatic circulation. Yams are a warm hug on a cold winter day.
Baked yam & Brussels sprouts
- 1 large yam, cubed
- 1 cup chiffonade of Brussels sprounds
- Grind together cumin, coriander, fennel, ginger, cardamom, cinnamon, and mineral salt
- Melted Ghee
1. Place cubed yam and Brussels sprouts in an oven-safe baking dish.
2. Drizzle ghee over yam and Brussels sprouts, stir to coat.
3. Sprinkle spice blend over yam and Brussels sprouts, stir again.
4. Bake at 350 degrees for about 25 minutes, or until both yam and Brussels sprouts are soft and fork-tender.
Baked yam with tofu & tahini sauce
- 1 large yam, cubed
- 1 cup or more cubed tofu, patted dry*
- About 1 tablespoon melted ghee
- 1 tablespoon each fresh chopped ginger and garlic
- 1/3 cup or more chopped scallion
- Mineral salt to taste
*Not a fan of tofu? Substitute with a cup of cooked grains of your choice, and stir in after yam is cooked.
- 1/3 cup tahini
- 1 tablespoon tamari
- 2 teaspoons pure maple syrup or agave syrup
Combine all ingredients in a small saucepan, and heat until warm.
1. Combine all ingredients in an oven safe baking dish, except ghee.
2. Drizzle ghee over ingredients, stir to coat.
3. Bake at 350 degrees for 30 minutes.
4. Remove from oven and top with warm tahini sauce.
Interested in learning more about Ayurveda and the programs at the Art of Living Retreat Center? Check out our annual catalog here!
Shallot, Fennel, Thyme & Quinoa Bowl
“Thyme” for the seasons to shift
Eating seasonally is very important, and there are still plenty of delicious herbs and vegetables coming in fresh at this time of year. Take advantage of the deliciousness before “thyme” runs out, and the selection of herbs and vegetables diminish in winter.
A pungent herb, thyme is beneficial to pacify overabundant vata (space & air) and kapha (water & earth) qualities that can result in intestinal distress symptoms such as gas, bloating, or nausea. Thyme can increase pitta (fire) qualities due to its heating nature. So, if it is very warm where you live or you are experiencing a pitta imbalance, use it more sparingly or substitute fresh cilantro for it. Thyme is wonderfully aromatic and infuses this dish with a flavor that pays compliments to its culinary counterparts.
The shallot belongs to the allium family. It imparts a more refined, yet onion like flavor. Shallots are grounding, so they balance out the stimulating effect of thyme. Cooking shallots diffuses their heating nature and increases their sweetness.
You may know fennel as the vegetable with a mild licorice flavor. Sautéing or braising fennel softens the licorice flavor and brings out its sweetness. Fennel acts an amazing agni (digestive fire) enhancer without increasing heat in the body. It is diaphoretic and diuretic, so it can flush excess heat and fluid from the body. This comes in handy post-summer. Fennel is also known to help increase mental and visual clarity.
We tend to lump quinoa in with grains, but it is actually a seed. There are many varieties of quinoa, with the white, red, and black varieties being the most popular. You can often find all three mixed together, which reminds me of the three constitutional types of Ayurveda (Vata, Pitta, Kapha). Quinoa offers a protein punch and is tri-doshic (beneficial for Vata, Pitta, Kapha). If you tend to lean toward vata imbalances, be more generous with the amount of ghee you use in this recipe.
Shallot, fennel, thyme, & quinoa bowl
- 1 cup quinoa, soaked in water overnight and rinsed
- 3 large shallots, chopped
- 1 bulb of fennel, thinly sliced (reverse the wisp-like dark green fronds for garnish!)
- 2 teaspoons dried thyme
- 1 carrot, grated
- Ghee for sautéing
- Pink Himalayan salt & white pepper to taste
- Generous handful of freshly-chopped cilantro leaves
1. In a medium-sized pot, sauté the shallots in ghee for a few minutes, until clear or slightly browned.
2. Add the fennel and sauté until soft.
3. Add the carrot, quinoa, salt, pepper, and about 2 cups of water, and bring to a boil. Turn down to simmer and cover.
4. Cook about 15 minutes, or until the water has been absorbed.
5. Remove from heat, transfer to serving dish, and garnish with cilantro and fennel fronds.
Interested in incorporating vibrant, delicious Ayurvedic cooking into your health and wellness goals? Check out the Ayurveda Culinary Retreat, hosted by renowned Ayurvedic chef Nalini Mehta at the Art of Living Retreat Center from November 2-4, 2018!
The Best 10-Minute Kale Salad
This is one of the best kale salads I’ve ever made and that says a lot because I’ve made hundreds of kale salads. This raw kale salad is not only quick to toss together but it’s simple, can be whipped up in 10 minutes and uses a few basic ingredients. You can serve this vegan kale salad with apples, cranberries or any other fruit you’d like if you can’t find fresh figs.
- 1 head dinosaur (flat) kale, finely chopped and stems removed
- 2 tbsp. lemon juice
- 2 tsp. olive oil, extra-virgin
- sea salt to taste
- 1 head Swiss chard, finely chopped and stems removed
- 1 medium purple cabbage, thinly sliced
- 4 large fresh figs, halved
- 2 tbsp. walnuts, chopped
- 1 tbsp. fresh mint, finely chopped
- 2 tsp. lemon zest
- 4 tbsp. tahini, well-stirred
- 6 tbsp. warm water
- 1 tsp. chickpea miso paste, optional
- 1/2 tsp. sea salt, plus more to taste
- 1/4 tsp. pepper, to taste
- 1/4 tsp. ground cumin
- chili powder, pinch
- Massage the kale in a large mixing bowl using your hands with the lemon juice, olive oil, and sea salt, to taste. Massage for two minutes, or until the kale is very tender and dark green.
- Add the Swiss chard, cabbage, figs, walnuts, mint, and lemon zest. Set aside.
- In a small mixing bowl, mix together all the dressing ingredients until it forms your desired dressing consistency.
- Add more water or lemon juice, if needed. Drizzle this dressing over the salad and toss to combine. Serve immediately.
Discover the missing pieces keeping you from optimal health, weight, and happiness at my upcoming retreat at the Art of Living Retreat Center, The Whole Body Transformation. This retreat is designed for anyone who wants to transform their life beyond medical care. The entire retreat will be a very safe space for women to open up and heal the deeper issues that are going on inside their bodies that medicine does not address.
This article is excerpted from TheHealthyApple.com, and is used with permission from the author.
Amie Valpone, HHC, AAP is a chef, nutritionist, and the author of the best-selling cookbook Eating Clean: The 21-Day Plan to Detox, Fight Inflammation & Reset Your Body. She is the founder of TheHealthyApple.com, where she discusses how she healed herself after 10 years of chronic illness from lyme disease, polycystic ovarian syndrome (PCOS) and hypothyroidism.
How Food Affects Your Happiness
This past May, the Art of Living Retreat Center hosted Dr. Margaret Paul for Inner Bonding, a weekend of transformative healing. Here, she speaks about how your diet is an essential ingredient to happiness.
There’s so much unhealthy food that is normalized in our culture, and people don’t realize that it lowers their vibrancy. Food, alcohol, and drugs are addictive for those of us who don’t know how to manage our feelings. Anxiety, depression, anger, loneliness, helplessness, heartbreak, shame, and guilt can be completely overwhelming. We don’t know how to learn from our feelings, or to lovingly manage them, which is how people become dependent on these things to live their everyday lives. But instead of providing relief, this unhealthy food contributes to illness, anxiety, and depression.
How bad food lowers your vibrancy
When people eat junk food, it disrupts the microbial gut flora, and the toxicity that that process creates actually goes right up into the brain. This process can actually create anxiety and depression. It becomes a vicious cycle, and people have no idea what else to do. Their medication doesn’t work for them. They feel stuck. Their frequency is lowered.
The body-spirit connection
I was a sickly child, and I just hated being sick. So in my early 20s, I started reading everything that I could about health. I threw out everything in my kitchen, and started eating all organic, all fresh. I was the health food nut, and that was 56 years ago. I’m 78 now, and I have unbelievable health, so much energy, no arthritis, no brain degeneration. Not only does this help my body, but it helps me connect to spirit.
Even though I was eating well, it wasn’t an automatic connection to spirit. It was the intention to learn that really opened things up. Eating well and being open to learning helps you vibrate on a more spiritual frequency.
With my Inner Bonding Process, you learn to make decisions that love your body. So now, when someone brings in yummy, sugary stuff, which I used to eat all the time, my higher brain says “you know, i love you too much to eat this.” I love being connected to my higher guidance. I know that if I eat this, my vibrancy, my health, everything is going to tank. I don’t even have a problem refusing poor food.
Dr. Margaret Paul is a bestselling author and co-creator of the powerful Inner Bonding® self-healing process, and the related SelfQuest® self-healing online program – recommended by actress Lindsay Wagner and singer Alanis Morissette. She has appeared on numerous radio and television shows, including Oprah. Margaret holds a PhD in psychology, is a relationship expert, public speaker, consultant and artist. She has successfully worked with thousands and taught classes and seminars for over 50 years.
Exploring Wisdom: The Nature of Addiction
When most people hear the word addiction, they think about drugs and alcohol. We have these ideas in our mind about what addicts look like and how they behave, but addiction is actually an underlying condition, and we are compelled to try to fix that condition by reaching outside of ourselves for some kind of medicine.
Trying to find comfort is a noble pursuit. There is nothing wrong with it. It just so happens that this underlying condition of addiction causes us to reach for what’s easy, what’s right in front of us,and these things commonly fall into six categories.
Drugs and alcohol are the most recognizable two of these six.
Addiction to food
Food is a core issue for many people, whether you’re dealing with bulimia, anorexia, binge eating, or emotional eating. There are so many who have always wanted to gain control over their relationship with food but have never been able to do it.
Addiction to people
There are also relationship addictions. Codependency could be thought of as the disease of the lost self, when you don’t have a sense of who you are. You crave to look at yourself through someone else, you crave comfort and ease and to be fixed and found. Relationship addictions are unbelievably painful.
Addiction to sex
Of course, there are also sex addictions. This is the addiction that carries perhaps the most shame, that nobody really wants to talk about. This addiction is just a physical sexual act being used to fix an inside problem that can never be fixed in that way.
Addiction to greed
Another addiction is greed–money, gambling, debt, shopping, buying things that you don’t need because you’re trying to feel better. For a short period of time, greed gives you a sense of empowerment, but then there’s a feeling of remorse afterwards.
Addiction to technology
The sixth addiction is technology. There are wonderful ways to use technology, of course, but then there is using technology as a distraction, to avoid aspects of your life that you perceive as intolerable.
The four aggravations
In addition to this six core addictions, we also deal with four aggravations. The four aggravations are negative thinking, self-doubt, procrastination, and resentment. Now people will say, “Tommy, wait a minute. Those are not addictions. I don’t crave those things.” Of course that’s true — we don’t crave negative thinking, procrastination, resentment. We don’t crave self-doubt. But they do fit my definition of addiction, as any behavior you continue to do despite the fact that it brings negative consequences into your life.
Thought addictions vs behavioral addictions
Those thought addictions are different than behavioral addictions. Even though they don’t bring a phenomenon of craving, they still fit the definition. It’s still a medicine, even if it doesn’t serve us. To sum it all up, we’re all addicted to avoiding the present moment.
The irony and tragedy of this is that it’s only in the present moment that we get to live, to heal, to connect, to love. Those things can only happen in the here and now, and yet it’s such a terrifying proposition for us to sit still long enough to develop a relationship with our selfhood in the present moment. It’s so ingrained to distract ourselves that we have lost the ability to just sit still and to be free. To witness the mind rather than being dragged into it.
This avoidance comes from trauma. I define trauma as undigested emotional material from the past. You could look at is as a sort of Karma–it’s unfinished business. At some point, we felt pain and discomfort, and in that moment we didn’t know what to do with it. So we began a pattern of avoidance, trying to fix it or move away from it, anything but sitting and facing it. Action by action, thought by thought, breath by breath, day by day for the rest of our lives, we began a pattern of looking away.
Even if we can’t remember that original trauma, it has driven us, our entire life, to repeat this behavior of looking away, which is why I say addiction is the human condition. Everybody is an addict on some level.
When the seed breaks open
At some point, the individual comes to a point where change needs to take place. Every individual, at some point in their evolution, will come to the point where they recognize “I can no longer continue the way that I am, although I don’t know how else I could be.” And that’s the moment when the seed breaks open.
It’s at that moment when a person often finds that a bit of magic happens – maybe they pick up a random book off the shelf, or turn the corner and bump into a spiritual leader, or speak to a therapist, and that therapist has just a little seed, a little nugget of wisdom that causes them to go forward down that path. If you don’t have a desire to learn and grow, you won’t. But the minute that thirst begins, all of a sudden the universe will take note of it – “Oh! We’ve got a live one! Let’s send lessons down to this person!”
Unfortunately, there is a lot of shame and guilt that can trip us up in the process of recovery. As my teacher would say, “Giving energy to the fantasy of your shame will take you places you don’t want to go.”
The path of discovery
People recovering from addiction are in a process of becoming, just like everyone else. Everybody is in this together. Instead of saying “Are you on the path of recovery from addiction?” I say “Are you on a path of discovery in life?” We are always discovering. That’s what life is.
Tommy Rosen is a yoga teacher and addiction recovery expert who has spent the last two decades immersed in recovery and wellness. He holds certifications in both kundalini and hatha yoga and has 25 years of continuous recovery from drug addiction.Tommy is one of the pioneers in the field of yoga and recovery assisting others to holistically transcend addictions of all kinds. Tommy is the founder of the Recovery 2.0 Global Community, the Recovery 2.0 Online Conference series and the Recovery 2.0 Group Coaching Program. He leads Recovery 2.0 retreats and workshops internationally and presents regularly at yoga conferences and festivals. His first book, Recovery 2.0: Move Beyond Addiction and Upgrade Your Life, was published by Hay House in 2014.
Join Tommy Rosen for his Recovery 2.0 Immersion workshop at the Art of Living Retreat Center from June 29th – July 6th, 2018, and change your life from the inside out.
Wellness, Naturally: Health Benefits of Ginger
Health benefits of ginger
The perennial plant ginger is cultivated all across the world. It is available in different compositions and widely known for its culinary use. However, ginger is more than just a spice that can be added to your favorite dishes. The Eastern holistic healing approach of Ayurveda recognizes the interconnectedness of the mind and body and celebrates ginger as a tonic that can help balance the body. Ginger root also offers a huge variety of health benefits.
Ginger for weight loss
Obesity can reduce a person’s life expectancy by as many as 20 years. However, research shows that ginger may be instrumental in controlling your weight and suppressing obesity by reducing a variety of contributing factors, including glucose and body weight.
Ginger for beautiful skin
Thanks to its anti-aging properties, such as gingerol, this perennial plant also helps to rejuvenate your skin. Studies indicate that ginger helps reduce the synthesis of melanin and reduces aging of the skin.
Keep infections at bay
Ginger’s antimicrobial properties make it a powerful tool for fighting infections, including bacterial infections like strep throat. It’s been used to remedy a variety of conditions, including flatulence, nausea and flared sinuses. Ginger is also an ideal immune support during cold and flu season.
Minimize inflammation and pain
Some conditions, such as fibromyalgia and rheumatoid arthritis, can come with chronic pain due to inflammation — the body’s natural response for healing injuries. The longer the inflammation persists, the more painful it can be, but ginger may provide alternative pain relief. Research shows that ginger helps to reduce inflammation and pain, due to the presence of gingerols and essential oils.
Ginger for digestion
This famous superfood can help you to not only digest your food, but it can also help control and enhance your appetite. A common Ayurvedic practice includes consuming ginger during lunch, as it is believed to facilitate nutrient absorption.
Including ginger in your diet
Leveraging ginger’s health benefits is not hard to do. Here are four simple ways you can include ginger in your diet:
1. Ginger Tea. Relieve stress and uplift your mood with the power of ginger tea. Ginger tea can provide soothing relief when you have a cold. You can boil ginger root in water to flavor the warm beverage for a potent taste. You can also add ginger powder to a hot drink or take an even easier route by steeping ginger tea bags in hot water.
2. Cooking With Ginger as a Spice. Ginger adds a little kick to the flavoring of meats, fruits and veggies. Try enhancing the taste of your steak, chicken or asparagus by incorporating some freshly peeled and diced ginger into your dish.
3. Pickled Ginger. You can include ginger in your diet in pickled form. Pickled ginger is great appetizer that for neutralizing your taste buds, especially after you eat sushi or raw fish.
The health benefits of ginger stretch beyond its culinary appeal to help with skin rejuvenation, healing and appetite control. Using the power of ginger, you can adopt the Ayurvedic approach to extend balance from the mind to the body and leverage its numerous benefits.
Ayurvedic Recipes: Carrot Currant Salad
Yes, carrots are good for the eyes and so much more!
This popular root vegetable has an interesting “personality”. Ayurveda tells us that substances with a sweet taste have a cooling energy. Although the carrot is mainly sweat in taste (rasa), it has heating energy (virya). This makes the carrot a great seasonal vegetable for winter.
Rich in Vitamin A and antioxidants, the carrot is a salad superhero and can be enjoyed raw or cooked. Immune-boosting qualities, the ability to bring down blood pressure and protect the liver, act as a diuretic, improve appetite, and treat IBS, are just a few of it’s superpowers!
The other ingredients in this salad are great sidekicks that help this dish pack the perfect punch! They are nourishing, grounding, and unctuous, making this a welcoming, wonderfully warm winter recipe.
This is a raw salad that I suggest be warmed before eaten, or at least eaten at room temperature to aid in digestion.
Carrot Currant Salad
- 1 cup of currants, raisins, or chopped dates
- 3/4 cup warm water
- 1 1/2 tbsp tahini
- 3/4 tbsp maple syrup or jaggery
- 1 tbsp fresh lemon juice
- 1/8 – 1/4 tsp ground cinnamon, to taste
- 3-4 cups grated or shredded carrots (about 4-6 medium carrots)
- Optional: about 1/4 cup fine toasted coconut flakes for garnish
- In a small bowl, soak the currants, dates, or raisins in the warm water for five minutes. Drain and reserve 1/4 cup of the soak water.
- In a large bowl, whisk together all the ingredients, except for the carrots and coconut.
- Stir in the carrots until coated well with the dressing.
- Warm before serving, and garnish with toasted coconut.
Serves four as a side dish.
Ayurvedic Recipes: Summer Green Bean Salad
Warm late-summer days are perfect for enjoying the bounty of the season. A fresh summer salad is a great way to take advantage of the wonderful flavor and nutritional value of in-season vegetables, including an Ayurvedic favourite – green beans.
Regardless of your body type, or dosha, this salad is a delicious delight that will help you balance the effects of the season.
Although most beans are harder for Vata to digest, green beans are one of the exceptions to the rule. This green bean salad, with sauteed squash and red onion, is especially balancing for Vata.
Pitta may be extra aggravated during the summer months, so it’s best to introduce more hydrating and cooling foods. Salads are a summer necessity for Pitta.
Kapha is balanced by cooked, whole foods that are lighter and drier in texture. These foods are ideally served warm or hot. For a summer salad, room temperature or slightly warm cooked whole grains mixed with fresh vegetables are best for Kapha digestion.
Green Bean Salad
- 1 cup of green beans, trimmed
- 1/2 cup red onion, diced
- 1/2 cup yellow summer squash, chopped
- 1 tsp olive oil
- Optional: 1/4 cup crumbled goat’s milk cheese or chevre
- 1 tsp dijon mustard or brown mustard
- 1 tsp honey
- 1 handful fresh cilantro, minced
- Juice of 1 lime
- 1/2 tbsp apple cider vinegar
- 1/4 each salt and black pepper
- 1/4 cup olive oil
- Fill a medium saucepan halfway with water and bring to a boil. Add green beans and boil for 3 minutes, or until slightly tender. The green beans should still have a light crunch.
- While green beans are cooking, fill a mixing bowl with ice water. When the green beans are done cooking, fill a mixing bowl with ice water. When the green beans are done cooking, drain thoroughly and immediately add to the ice water to shop the cooking process. Drain in a colander. Pat dry and set aside.
- To make a vinaigrette, whisk all ingredients together, adding the olive oil last. Set aside.
- Heat a teaspoon of oil in a saute pan on medium heat.
- Add red onion and cook until just tender and slightly translucent. Add yellow squash and cook an additional 2 minutes.
- Take squash mixture off heat and add to green beans. Stir all the vegetables together and add the vinaigrette.
- Serve topped with crumbled goat cheese.
For Pitta: Replace the cooked squash and onions with fresh chopped and seeded cucumber. Replace cilantro with mint for extra cooling
For Kapha: Add 1 cup cooked room temperature couscous. For easy couscous, pour 1/2 cup couscous into 3/4 cup boiling water, stir once with a spoon, cover with a lid, and remove from heat. Wait 10 minutes, and then fluff couscous with a fork. Let cool before mixing into the salad.