Ayurveda teaches us to eat as a practice of vairagya, or non-attachment, an act that requires moderation and balance. The way we bring moderation (and joy) into our kitchen is by using the foundation of the Hale Pule bowl. By rotating through a broad list of sattvic foods, herbs and spices, we get a lot of variety, avoid aggravating the doshas and don’t get attached to eating the same thing every day.
Our Ayurvedic recipe this month for a Hale Pule balanced bowl is really a template for you to build your own balanced bowl. Begin with 60% augmenting foods (in this case, carrots and rice) to nourish your tissues and add 40% extractive foods (here it’s garbanzo beans and kale) to cleanse toxins. Our post on Ayurvedic meal planning goes deeper into this simple way to prepare your food, but the best way to experience it is to simply begin cooking and eating this way. Once you see how easy it is to use the Hale Pule balanced bowl as your template, you’ll find that meal planning and preparation become second nature.
Hale Pule balanced bowl
Garbanzo beans (extractive)
1 cup garbanzo beans, soaked overnight in plenty of water
2 Tbsp. sunflower oil
¼ cup fresh herbs (we used Thai basil)
2 tsp. fennel powder
⅛ tsp. black pepper
½ tsp. mineral salt
1 tsp. chopped kombu (optional)
2 tsp. fresh squeezed lime juice
Drain the soak water from the beans. Warm the oil in a pressure cooker over medium heat and add the spices, cooking 1 to 2 minutes until the aroma comes up. Add the garbanzo beans, salt and kombu (if using) and add water to cover the beans by ½ inch. Close the lid on the pressure cooker and bring to pressure. Turn the heat to low and cook for 24 minutes. Allow the pressure to come down naturally and add lime juice five minutes before serving.
Cardamom rice (augmenting)
1 cup white basmati rice
2 cups water
2 tsp. ghee
¼ tsp. salt
4 cardamom pods
Add all ingredients into a rice cooker and press start. If you are using a pot, bring all ingredients to a boil and turn to very low for 15 minutes. Allow the rice to rest for five minutes before serving. You can remove the pods, or chew the seeds inside for a lovely cooling experience.
Spiced carrots (augmenting)
2 cups chopped carrots
1 Tbsp. ghee
½ tsp. cumin seed
1 tsp. fresh grated ginger
¼ tsp. cinnamon
¼ tsp. mineral salt
Warm the ghee in a sauce pan. Add the spices and cook until the aroma comes up. Add salt and carrots and stir to coat well. Add water to ¼ of the height of the carrots. Cover and cook until a knife pierces them easily (about 5 to 7 minutes, depending on your cooktop and pan).
Cooling kale (extractive)
2 cups chopped kale
1 ½ Tbsp. coconut oil
2 tsp. dried mint (or ½ Tbsp. fresh)
2 tsp. freshly grated turmeric or ½ tsp. powder
¼ tsp. mineral salt
Warm the coconut oil in a shallow pan. Add the mint and turmeric and cook until the aroma comes up (about 1 minute). Add the salt and kale and stir well. Add water to ¼ the height of the greens. Cover and cook until kale is bright green and tender (about 5 minutes).
Serve all components together to create your balanced bowl.
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