Ayurveda has been utilised for thousands of years around the world and offers a vast body of wisdom from which we can draw. Despite its age-old roots, this wisdom is still highly relevant and perhaps even more beneficial than ever before when it comes to finding balance and optimal health in modern life. Ayurveda typically works with the individual, and many of the lifestyle practices are determined on what dosha or body type you are, according to the Ayurvedic principles. However, there are also a number of simple ways that you can embrace the practices of Ayurveda, and one of the most common ways is to try some commonplace Ayurvedic recipes.
One of the best things about Ayurveda is that many of the recipes are quite simple. While they may have a long ingredients list, many of these are simply herbs and spices that you most likely have on hand. Ayurveda recipes focus on getting back to basics, back to the healing powers of nature, and creating nourishing dishes that are full of ‘agni’ or digestive fire meaning they are easy to digest and assimilate.
Modern-day life can be a toxic environment, and even if we are mindful about eating well, exercising and finding ways to reduce stress, toxins still build up within our bodies. Ayurveda helps us to function at our optimal level of health by addressing all areas of our lifestyle and incorporating things like proper nourishment, self-care rituals, hygienic practices, beneficial physical activity and healing herbs to help us to feel balanced, enlivened and clear.
For those who want to dive deeper into the overall health benefits of Ayurveda, try this nourishing dahl recipe below. This is a common Ayurvedic dish that is easy on digestion and still big on flavour and nutrients.
Sweet Potato and Coconut Dahl.
Ingredients:
Serves 4-6
1-2 teaspoons coconut oil
1 brown onion diced
2 garlic cloves diced
3cm piece of ginger diced or grated
4 curry leaves
1 large sweet potato chopped
1 tablespoon garam masala
1/4 teaspoon of cinnamon
1 teaspoon turmeric
1 teaspoon curry powder
3/4 cup yellow split peas
3/4 cup green lentils
1/4 cup quinoa
4 cups vegetable stock
1 can coconut milk
1/2 cup peas (defrosted if frozen)
1/4 cup coriander
Method:
Pop your coconut oil in a large saucepan/soup pot and allow to warm.
Add the onion, garlic, ginger and all spices and sauce for a few minutes until sizzling.
Add all the lentils, quinoa and sweet potato and stir to coat in the spices.
Add the vegetable stock and bring to the boil.
Once boiling, reduce the heat to simmer until the lentils and sweet potato are cooked- around 25-30 minutes.
At the end, add the coconut milk, peas and coriander and allow to warm through.
Season with salt and pepper to your liking.
Serve with extra coriander.