Ayurveda lesson #1
Let food be your medicine. It is the key to life.
So many people are (sometime overly) concerned about what is good food and what is healthy. About eating only low fat, or low carb or only vegan, counting calories, juice fasting or whatever.... If I have learned one lesson is to eat intuitively. You body will tell you exactly what it needs and when it needs.
Nutrition is not low fat, it is not low calorie. It is not being hungry and feeling deprived. It's about nourishing your body with real, whole foods so you are consistently satisfied energised to live to the fullest.
This bowl is made for you. It is savoury while sweet. Warmly spiced and full of flavours. It is comforting and incredibly satisfying. Making you happy from the first bite. It Seriously healthy and healing.
It is solely plant based and packed with a lot of nutrients, fibre and proteins. Only from veggies. Who would have thought.
Believe me, this dish is actually easier to make than spelling AYURVEDA.
A (spicy) journey to India
Curcuma, black pepper, cinnamon, red pepper, cumin, marsala, chilli powder.
All these are warming spices which each have attributes that affect the body. Kurkuma the bright yellow for example is the healing spice with healing power acting anti-inflammatory. Cinnamon is great for people having problems with their blood sugar. A pinch everyday will help to balance it.
Goodness in a bowl
This bowl was g o o d n e s s. I was a little sick the last day so I needed a healing fix. And something which would satisfy my worst sweet potato craving. Something that would pick me up and make me happy. Just like my happy sweet potato buddha bowl.
ALL YOU NEED:
For one Buddha
- one fresh fig
- one knob of fresh organic ginger (not from china!), finely chopped
- 2-3 garlic cloves
- 1/2 onion, finely sliced
- one cup of kale, fresh or frozen - you can also use spinach
- one carrot, chopped
- ne sweet potato, chopped
- one cup of cooked(!) legumes - like chickpeas, kidney or the white beans which I used
- 3-4 tablespoons of coconut oil or ghee
- 1/4 tsp of cinnamon
- 1/4 tsp of freshly cracked black pepper
- 1/2 tsp of ground cumin
- 1/2 tsp (cayenne) pepper
- 1/2 tsp of marsala
- 1/2 tsp of curcuma
- 1/2 tsp of chilli powder/flakes (use less if you dont like it hot ;) )
- sea salt to taste
- 2-3 tsp of tahini
- 2 tsp of water
- 1 tsp of maple syrup
- juice of half a lemon
Chop and roast.
Place the sweet potatoes, carrots and garlic on a baking tray and drizzle with a little bit of oil. Roast the veggies in the oven at 180°C for about 15-20 minutes until soft. Meanwhile you start to prepare the rest.
I am totally in love
(not only with Paris! but also) with this Tahini-Lemon sauce which I literally put on EVERYTHING. On Salads, for dipping, just spooning and now on my Buddha Bowl. It matches perfectly as it has a nice zingy but sweet taste . Not to forget about the adorable creamy texture. Tahini is made out of 100% of sesame which is so healthy for you having a lot of magnesium, zink and "l-thrypothan" which is actually making you happy.
How you do it?
Two spoons of tahini, juice of half a lemon, one teaspoon natural maple syrup, two spoons or water and whisk, whisk, whisk.....
Let's get spicy!
In the coconut oil fry the onion and ginger on medium heat until they are cooked and starten to brown (the slower the better!). Then add your spices and stir for about 2-3 minutes until the flavour resolves and the spices melt.
Add it all up!
Now you want to add your pre-cooked beans and stir well. Cook in the spices for about 5 minutes. You may need to add a little extra water here. Melt in the thawed or fresh kale and stir well. Now simply add the roasted potatoes and carrots and press the roasted garlic out of its little shells.
Great job, you are already done! Simply top the fresh fig and drizzle with the tahini dressing!
THIS IS HOW YOU DO IT:
- Place the sweet potatoes, carrots and garlic on a baking tray and drizzle with a little bit of oil. Roast the veggies in the oven at 180°C for about 15-20 minutes until soft.
- Meanwhile, prepare the tahini sauce: Whisk together the tahini, lemon juice, natural maple syrup, two spoons and water until creamy.
- In the coconut oil fry the onion and ginger on medium heat until they are cooked and starten to brown (the slower the better!). Then add your spices and stir for about 2-3 minutes until the flavour resolves and the spices melt.
- Now you want to add your pre-cooked beans. Stir well and cook inside spices for about 5 minutes. You may need to add a little extra water here.
- Melt in the thawed or fresh kale and stir well.
- Now simply add the roasted potatoes and carrots and press the roasted garlic out of its little shells.
- Serve with fresh figs in bowls and drizzle with tahini sauce.
Godess in a bowl.
Food selfie fail-
Enough photo taking NOW! Time to eeeeeeat :)