Everyone loves hummus. So many people are enjoying this creamy Middle Eastern speciality that it is showing up in the prepared foods section at many supermarkets. Picking up one of these containers might seem convenient, but you’ll feel much more satiated with our Ayurvedic homemade version -- no cans needed.
Making your own hummus is easy, and it’s a great way to become familiar with one of our favorite kitchen tools: a pressure cooker. But before we talk about how to use a pressure cooker, we want to share why homemade hummus made from dried chickpeas is so much better. There’s one big reason -- prana.
What exactly is a “superfood”? So many foods get this label lately, leaving people jumping from one expensive trend to the next.
Turmeric has been in the superfood spotlight for years. Ayurvedic practitioners have used this rhizome for centuries to reduce inflammation, support digestion and release toxins. But in recent years, turmeric has been presented as having superpowers that can fix nearly any ailment on its own. Turmeric’s health benefits are wonderful, but eating it every day in great quantities will not solve all your health problems. In fact, many people are surprised to learn that too much can have the opposite effect.
Is it possible to live in the modern world while maintaining a spiritual focus? Of course. Cultivate consciousness through regular spiritual practice and bring that into everything, everyday.
Cooking can be a spiritual act with that intention. That means turning off the cooking shows, putting away cookbooks with complicated recipes, and moving into your heart, where you have all the information you need to create simple, healing food. Allow your spirit to lead the process and you will be satisfied every time.
One of the greatest investments you can make in your health is committing to eating home-cooked meals. This doesn’t need to be a complicated process. In fact, it takes little more than a quality rice cooker to create a simple Ayurvedic meal. Our favorite meal to make this way is a basic combination of split mung and rice. Try this nourishing meal when you are traveling (just pack a rice cooker and all the ingredients to make it in your hotel room). You could also buy a rice cooker to keep in your office to take the place of take-out lunches. Or toss all the ingredients together to eat well on a busy day.
Legumes are a central part of an Ayurvedic diet. High in easily-digested protein, grounding and affordable, legumes have a lot to offer. We keep our cupboards stocked with a variety of dried legumes. Mix them with different grains and a 60:40 combination of augmenting and extractive vegetables and you can create a different meal every day of the month.
Don’t beans cause gas?
We love making Ayurvedic versions of familiar foods. And we also love sharing ideas for lunches away from home. That’s why these empanadas are such a wonderful treat to share with you this month (and just in time for back to school season!). This handheld meal is grounding and nourishing, perfect for the transition to vata season and great to include in a child’s lunchbox or to bring to the office.
Think of these Ayurvedic empanadas as a blank canvas and vary what you put inside. Try these empanadas with a mix of cooked augmenting and extractive vegetables or split mung inside. As you enjoy this lunch, remember how easy it is to incorporate Ayurveda into every aspect of your life. All it takes is a little planning and you’ll enjoy much greater health.