Ayurveda Recipes
Lentil Loaf
Ingredients
1/2 cup dry green lentils
1 cup water
2 tbsp ghee (or butter)
1/2 large onion
3 garlic cloves
2 stalks celery
1 large carrot
1/2 cup chopped pecans
1 cup rolled oats
2 tbsp tamari
1 egg or 2 tbsp ground flaxseed
2 tbsp nutritional yeast
1 tsp maple syrup
1 tsp apple cider vinegar or lemon juice
1 tsp dried thyme
1 tbsp fresh parsley
1 tsp dried sage
1/2 black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
Directions
Preheat oven to 375°F.
1.Soak the lentils in water for at least an hour before cooking. Bring lentils and water to a simmer, and cook for 15–20 minutes or until tender. Drain, rinse under cool water, and set aside.
2.Lightly toast the pecans in a pan for about 5 minutes, set aside.
Using the same pan, heat the ghee and add the spices (salt, pepper, thyme, sage, and cayenne) until the aroma lifts. Set aside.
3.Roughly chop the carrots, onion, celery, and garlic. In a food processor, add the chopped vegetables, spiced ghee, tamari, nutritional yeast, parsley, syrup, and lemon juice. Pulse a few times or until medium chopped. Add the pecans and oats and pulse. Add the cooled lentils and the egg or flaxseed. Pulse until combined and it sticks together but isn't pulverized.
4.Line a bread-loaf pan with parchment paper. Shape the lentil mixture into a loaf in the pan. Brush with ghee and sprinkle with salt if desired.
5.Bake covered with foil for 20 minutes. Uncover and bake for an additional 25 minutes or until medium firm and lightly browned on top. Let the loaf rest 10 minutes before cutting and serving.
https://www.banyanbotanicals.com/blogs/wellness/ayurvedic-feast
Main ingredients in recipe
Honey is sweet, light and drying. It aids in digestion and reduces toxins. Supports digestion, soothes the throat, and has hypnotic qualities for a restful sleep.
Chana Flour (Chickpea) is cool, astringent and slightly pungent. It is a soluble fibre and is know to lower glycemic index level. Also known to help weight loss. A common face mask is a mixture of gram flour, turmeric, and milk into a paste. Allow to dry on the face and rinse with cold water.
https://birlaayurveda.co.in/ayurvedic-benefits-of-gram-flour/
Herbs that Calm
Ashwagandha
The Ayurvedic herb helps to balance and regulate cortisol levels, the primary stress hormone. Typically taken as a capsule or tincture. Reduces anxiety and fights fatigue.
Photo by Bankim Desai on Unsplash
Holy Basil
It is an adaptogen that supports the adrenal system and helps regulate cortisol production.
Often consumed in tea. Promotes a sense of calm and builds emotional stamina.
Photo by Liz Pullan Pattathy on Unsplash
Chamomile
Lemon Balm
This herb contains an antioxidant called apigenin, which binds to certain receptors in the brain to promote sleepiness and reduce anxiety. Consumed generally in steeped tea, and extract in capsules. Supports digestion, soothes a nervous stomach, improves sleep quality.
Photo by Yaroslava Stupnytska on Unsplash
Lemon Balm
Passionflower
Lemon Balm
Lemon balm increases levels of the calming neurotransmitter GABA, helping to reduce tension and anxiety.
The mint family herb can be taken as a tea, capsule or tincture. Eases nervous tension, soothes digestive issues and improves sleep quality.
Photo by Victor Serban on Unsplash
Passionflower
Passionflower
Passionflower
Ayurvedic Tips for Fall
Fall is Vata Season
Fall has the characteristics of being dry, windy, erratic, cool, subtle, and clear. It is also a time to slow down, become more quiet and favour simplicity.
Begin to bring in warmth, oiliness, deep nourishment, closeness in relationships, stability, greater routine, and groundedness.
Foods Best for Fall Season
Start to add foods with more protein, fat, warming, spices, and served hot.
Foods with sweet, sour, and salty tastes which are mushy and soft topped with ghee or oil.
Cooked grains are beneficial like oatmeal, tapioca, cream of rice, cream of wheat.
Add in more cooked or steam vegetables, soups, and stews (grounding and moisturizing.
Meat and eggs are balancing, as well as, nuts and seeds.
Fruits-cooked apples, avocados, dates, grapefruit, grapes, citrus fruits (sour-heating).
Vegetables-beets, carrots, pumpkins, winter squash, sweet potatoes, onions and garlic.
Grains-brown Rice, quinoa, wheat, basmati rice, and amaranth.
Legumes-kidney beans, mung beans, toor dal, urad dal.
Dairy Products-butter, buttermilk, cheese, cream
Oils-almond oil, ghee, olive oil, and safflower oil.
Sweetners-honey, jaggary, maple syrup.
Spices-anise, black pepper, cinnamon, cumin, rosemary, ginger, turmeric.
Meats (warming)-beef, pork, chicken, and duck.
Fall Nourishing Activities
Daily Abhyanga (self massage) with warm sesame or almond oil before bathing.
Perform exercises which are slower and are grounding.
Instigate more routine in your life with eating, sleeping, exercise, and other activities.
Allow more time for rest to calm the nervous system and reduce travel and unfamiliar situations.
https://www.saumya-ayurveda.com/post/9-vata-rejuvenating-practices-for-fall