Good Balance of the spirit begins with good health which starts with Yummie, Healthy Food!
We search for balance and happiness. This journey can easily get us tangled up in the mind. It is so important for us to remember that the platform for the spirit growth is rooted in the state of the physical body. It is of the utmost importance that we care for the physical body and nurture its state of wellness.
So much of what we are told through the media regarding health and weight is geared at a small slice of the “types” of constitutions. Did you ever wonder why some diets and foods work well for some and not or others? Why can some people eat a block of cheese and others get messed up for days from the same?
Indeed, some of this is genetics but other factors come into play as well. Ayurveda is a great way to understand the balance of the elemental aspects of what we eat and put on our bodies. Ayurveda also takes into consideration the seasons of the year and how this effects the digestion and needs of the body as well. The Eat Right 4 Your Blood Type diet is great for teaching us how our particular blood type reacts to certain foods.
I find a combination of these techniques is what works for me. I had gotten abusive on cheese for a while. I wasn’t feeling good and though I knew it wasn’t right at all for me, I kept eating it. Thank the divine that I found my way to a practitioner of Ayurveda. He evaluated that I was Pitta with Kapha out of balance. He proceeded to and guided me off the things which were not at all helping and encouraged me to eat more of what this body really wanted. In addition he suggested some herbal blends to be used before and after meals.
So, I sat down with a new cookbook and started to figure out a new way of eating. Kapha’s seem to get the short end of the stick when it comes to desert or “fun” food so I am making it a part of my quest to create recipes because “Kapha’s Just Want to Have FUN!”
I am sure there will be more as time goes on. For now, here is my first offering os food, not just for thought, but to warm your belly!
RECIPES!
Curried Kohlrabi & tender Mung Sprouts for 1
Ingredients
1 cleaned sliced Kohlrabi whose greens are sliced into medium width matchsticks
1 cup of 3 day sprouted Mung Beans
1-1 ½ Teaspoon Curry Powder
1 Tablespoon Olive Oil
1 oz. Drinking water
Did you ever look at the Kohlrabi and wonder, what the heck are those and what do they taste like and what would I do with them anyway if I did buy them?
Kohlrabi is sweeter and crunchier than Broccoli and I never really liked Cabbage so I won't bother trying to make a comparison to it. Kohlrabi is more like a Turnip in texture and flavor. You can eat them raw if you like, but here is a yummy way to cook them.
Mung Beans are fun to sprout. They grow so fast I swear
you
can stand and watch them actually grow. When they are in between a soft
bean stage, which would be one day of sprouting after soaking and a
full on crunchy-good-for-Asian-
Oat & Millet Chapati bread
3/4 cup Oat flour
1/4 cup Millet flour
2 Tablespoons Oat Bran
1 Tablespoons Olive Oil approximately 1/4 Cup of Drinking Water
More Olive oil for cooking, the amount depends on your pan. You could do none in a non-stick pan.
In a bowl mix the dry ingredients. Add the Olive Oil and mix and
squeeze the mixture together until you have the consistency of course
cornmeal. Add water slowly and form the flour into a ball of dough. Too
much water makes a slimy mud consistency. Too lifttle water make a
crumbly mess. The right amount depends on the atmosphere so take it slow
and be patient.
Form the dough into a ball, place it in the bowl, cover it with a dry towel and let it rest a while. So, go have a cup of tea.
When you are ready to cook the breads heat up an Iron Skillet and add a little Olive Oil. Divide the dough ball into four even amounts and flatten them into little pancake shapes.
You
can roll them out gently with a rolling pin. Use a little extra flour
to keep things from sticking. Rolled out thickness is about 3/8". I find
the hand techniques much more efficient and easier!
Depending on your cooking surface, you may be able to cook two at a time. Keep a tray in the oven on 200 degrees so you can keep the finished breads warm until they are all cooked.
This recipe yields 4 small breads perfect for a lunch with soup, stew or stir fry! Add a little kick or spice to the dry ingredients like curry powder or your favorite spice.
Enjoy!
So much of what we are told through the media regarding health and weight is geared at a small slice of the “types” of constitutions. Did you ever wonder why some diets and foods work well for some and not or others? Why can some people eat a block of cheese and others get messed up for days from the same?
Indeed, some of this is genetics but other factors come into play as well. Ayurveda is a great way to understand the balance of the elemental aspects of what we eat and put on our bodies. Ayurveda also takes into consideration the seasons of the year and how this effects the digestion and needs of the body as well. The Eat Right 4 Your Blood Type diet is great for teaching us how our particular blood type reacts to certain foods.
I find a combination of these techniques is what works for me. I had gotten abusive on cheese for a while. I wasn’t feeling good and though I knew it wasn’t right at all for me, I kept eating it. Thank the divine that I found my way to a practitioner of Ayurveda. He evaluated that I was Pitta with Kapha out of balance. He proceeded to and guided me off the things which were not at all helping and encouraged me to eat more of what this body really wanted. In addition he suggested some herbal blends to be used before and after meals.
So, I sat down with a new cookbook and started to figure out a new way of eating. Kapha’s seem to get the short end of the stick when it comes to desert or “fun” food so I am making it a part of my quest to create recipes because “Kapha’s Just Want to Have FUN!”
I am sure there will be more as time goes on. For now, here is my first offering os food, not just for thought, but to warm your belly!
RECIPES!
Curried Kohlrabi & tender Mung Sprouts for 1
Ingredients
1 cleaned sliced Kohlrabi whose greens are sliced into medium width matchsticks
1 cup of 3 day sprouted Mung Beans
1-1 ½ Teaspoon Curry Powder
1 Tablespoon Olive Oil
1 oz. Drinking water
Did you ever look at the Kohlrabi and wonder, what the heck are those and what do they taste like and what would I do with them anyway if I did buy them?
Kohlrabi is sweeter and crunchier than Broccoli and I never really liked Cabbage so I won't bother trying to make a comparison to it. Kohlrabi is more like a Turnip in texture and flavor. You can eat them raw if you like, but here is a yummy way to cook them.
Mung Beans are fun to sprout. They grow so fast I swear
you
can stand and watch them actually grow. When they are in between a soft
bean stage, which would be one day of sprouting after soaking and a
full on crunchy-good-for-Asian-Clean the green hulls off of the Mung sprouts then peel and slice the Kohlrabi bulb. I like to make it into thick match sticks, kind of like small french fry shapes. Take the thicker end of the stems out of the leaves. The outer skin and the thicker part of the stems can be really fibrous and woody. In a heavy iron skillet add 1 Tablespoon of Olive oil and a teaspoon of curry powder. If you like more spice, then add ½ spoonful more. Add the cleaned and drained Mung Sprouts and the sliced bulb portion of the Kohlrabi. Saute on a medium heat, stirring gently, infusing the sprouts and Kohlrabi with the spice. Add the greens and coat all the ingredients with the spice and oil, stirring gently. Add the water and continue to stir until the  greens are brightly colored and the sprouts are gently wilted.Move to a plate and serve with fresh made Oat/Millet Chapati bread. Enjoy! |
3/4 cup Oat flour
1/4 cup Millet flour
2 Tablespoons Oat Bran
1 Tablespoons Olive Oil approximately 1/4 Cup of Drinking Water
More Olive oil for cooking, the amount depends on your pan. You could do none in a non-stick pan.
In a bowl mix the dry ingredients. Add the Olive Oil and mix and
squeeze the mixture together until you have the consistency of course
cornmeal. Add water slowly and form the flour into a ball of dough. Too
much water makes a slimy mud consistency. Too lifttle water make a
crumbly mess. The right amount depends on the atmosphere so take it slow
and be patient.Form the dough into a ball, place it in the bowl, cover it with a dry towel and let it rest a while. So, go have a cup of tea.
When you are ready to cook the breads heat up an Iron Skillet and add a little Olive Oil. Divide the dough ball into four even amounts and flatten them into little pancake shapes.
You
can roll them out gently with a rolling pin. Use a little extra flour
to keep things from sticking. Rolled out thickness is about 3/8". I find
the hand techniques much more efficient and easier!Depending on your cooking surface, you may be able to cook two at a time. Keep a tray in the oven on 200 degrees so you can keep the finished breads warm until they are all cooked.
This recipe yields 4 small breads perfect for a lunch with soup, stew or stir fry! Add a little kick or spice to the dry ingredients like curry powder or your favorite spice.
Enjoy!
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