KITCHEN TABLE

NOURISH YOUR BODY AND SOUL

Nourishment comes in many forms – the foods we eat, how we breathe and move our bodies, how we tune in to nature’s cycles to honour them in our daily routines. Living Ayurveda by Claire Ragozzino (Roost Books, $47) shows ways to nourish body and mind through seasonal recipes and rituals.

LEMON GINGER DAL

Image credit: Living Ayurveda.

½ cup red lentils

1 cup split yellow mung dal

1 tablespoon cumin seeds

1 teaspoon black mustard seeds

2 heaping tablespoons ghee or untoasted sesame oil

1 inch fresh ginger, minced

1 tablespoon ground turmeric

1 tablespoon ground coriander

1 teaspoon ground fenugreek

¼ teaspoon asafoetida

6 cups water

½ - l teaspoon salt

1 - 2 tablespoons lemon juice

½ cup cilantro, chopped

In a fine-mesh strainer, rinse the red lentils and split yellow mung dal, drain, and set aside. Roughly grind the cumin and black mustard seeds in a mortar and pestle to open up the aromas, set aside.

In a large pot, heat ghee on medium-low heat. Add the fresh ginger and cook for 1 minute. Stir in the spices and heat for another minute, until fragrant. Add the red lentils and split yellow mung dal and stir until coated. Add the water and salt.

Raise the heat to medium and bring to a simmer, cook for 20 minutes.

Stir occasionally to prevent burning and add more water if needed. Reduce to low, cover and cook for another 15 - 20 minutes. Once done, add the lemon juice and cilantro. Taste and adjust seasoning as desired. Serve hot.

Dosha notes

Vata Serve with cooked whole grain or roasted root veggies.

Pitta Omit black mustard seeds.

CRISPY OKRA

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1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

¼ teaspoon salt

Optional: ½ teaspoon mango (amchoor) powder

30 whole okra

2 tablespoons sunflower oil or ghee

Lime juice, for serving

In a small bowl, combine the spices and salt. Wash and trim the tops of the okra. Pat dry to remove any excess moisture and prevent oil splatter in the hot pan.

 Slit each okra lengthwise to create a pocket where the spices will be stuffed into.

With a spoon, stuff each okra with about ¼ teaspoon of the spice blend. Set aside.

Heat a large skillet with oil on medium-high heat. Arrange the okra on the pan and fry for 2 - 3 minutes on each side. Turn the okra a few times to cook on all sides, cooking until tender on the inside and crispy on the outside. Transfer to a plate and squeeze a bit of fresh lime juice over top. Serve hot.

Dosha notes

Pitta – Omit the mango powder if overheated.

Kapha – Use sunflower oil for frying.

CHYAWANPRASH TRUFFLES

 1 cup unsalted pistachios

6 dates, pitted

1 tablespoon chyawanprash

1 teaspoon rose water

½ teaspoon vanilla extract

Pinch of ground cinnamon

Pinch of salt

For rolling

¼ cup finely shredded unsweetened coconut

2 tablespoons dried rose petals

½ teaspoon ground turmeric

Add the pistachios into a food processor and pulse until broken down into a fine pulp. Add the dates and pulse again. Add the remaining ingredients and pulse until the mixture starts to form into a ball. Taste and adjust flavours as desired. Roll into small 1-inch truffles. Place in the freezer to set for 10 minutes.

In a small bowl, mix together the coconut, rose petals, and turmeric. Roll each truffle in the mixture to coat. Store in the fridge in a sealed container up to a 5 days or until ready to eat.

Dosha notes

Kapha – Add ¼ teaspoon ground ginger; enjoy in moderation.

REHYRATION LEMONADE

Image credit: Living Ayurveda.

4 cups warm water

½ cup lemon juice

2 tbsp raw honey

½ tsp ground turmeric

¼ tsp mineral salt

Combine all ingredients in a large quart-sized mason jar. Seal with a lid and shake well to dissolve honey and salt. Place in the fridge to chill before drinking. Will keep for 2-3 days sealed in a jar in the fridge.

EAT WITH YOUR HANDS!

In many cultures, eating with your hands is not only customary but also crucial for good health.

The Ayurvedic map of the hand includes an element for each finger: thumb (ether), index (air), middle (fire), ring (water), pinkie (earth). When we eat with our hands, we unite the five elements and their associated senses.

Poet Krishna Kant Shukla cleverly said that “eating with a knife and fork is like making love through an interpreter”. By touching our food, we regain the sensual experience of nourishing ourselves. With that, we have a greater awareness and appreciation as a result.

Living Ayurveda by Claire Ragozzino is published by Roost Books, $47.