Lately, I’ve been doing a lot of reading on ayurvedic medicine. Ayruvedic medicine was developed thousands of years ago in India. It focuses on the whole body, and the main theory is that good health and wellness depend on the balance between mind, body, and spirit. Living in harmony with the universe is very important because everything is connected.
In Ayurveda there are 3 doshas, or life forces: vata, pitta, and kapha. Everyone is a mix of all 3 but usually one dosha is dominate. A few weeks ago I took a quiz online to try and find out which dosha was dominate for me. You can take the quiz here:
Dr. Oz: Ayurvedic Body Type: Find Your Dosha
It turns out Vata is my dominant body type dosha. Once you find out which is your dominant dosha you can search which foods are best suited for you. With a vata dosha cooked vegetables are emphasized. After I read that and quickly evaluated my diet, I consciously realized that most of what I eat is raw. My initial thought was that maybe an abundance of raw food, as well as eating a lot of the foods that in particular aggravate my dosha has been hard for me to digest, possibly causing some breakouts that I've had.
Ayurveda has a long history and now science is starting to research and back some of this information. I think it is a lot of fun looking into and it could be worth trying and seeing how you feel. It has inspired me to create some cooked vegetable recipes at home. Starting with this curried carrot dish. Carrots are a food I almost always eat raw and have in my fridge every week, so it seemed like a good place to start. Plus with this dish you get the added health benefits of spices, nuts and herbs.
In Ayurveda there are 3 doshas, or life forces: vata, pitta, and kapha. Everyone is a mix of all 3 but usually one dosha is dominate. A few weeks ago I took a quiz online to try and find out which dosha was dominate for me. You can take the quiz here:
Dr. Oz: Ayurvedic Body Type: Find Your Dosha
It turns out Vata is my dominant body type dosha. Once you find out which is your dominant dosha you can search which foods are best suited for you. With a vata dosha cooked vegetables are emphasized. After I read that and quickly evaluated my diet, I consciously realized that most of what I eat is raw. My initial thought was that maybe an abundance of raw food, as well as eating a lot of the foods that in particular aggravate my dosha has been hard for me to digest, possibly causing some breakouts that I've had.
Ayurveda has a long history and now science is starting to research and back some of this information. I think it is a lot of fun looking into and it could be worth trying and seeing how you feel. It has inspired me to create some cooked vegetable recipes at home. Starting with this curried carrot dish. Carrots are a food I almost always eat raw and have in my fridge every week, so it seemed like a good place to start. Plus with this dish you get the added health benefits of spices, nuts and herbs.
To your whole body well-being!
Yields: 3-4 servings
Ingredients:
1 Tbsp. extra virgin olive oil
2 cups carrots, sliced into circles
½ onion, diced
1/8 tsp. sea salt
1 ½ tsp. curry powder
2 rounded Tbsp. pistachios, roasted & shelled
1 Tbsp. cilantro, roughly chopped
Directions:
In a medium pan over medium heat, add extra virgin olive oil.
To the pan add carrots and diced onions. Stir to coat in oil.
Add salt and curry powder. Stir to combine.
Sauté carrots and onions over medium heat for about 20 minutes stirring occasionally, until onions are soft and translucent, and carrots have softened but still have some crisp to them.
Remove from heat. Stir in pistachios and chopped cilantro.
Serve warm with a smile :)
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To Print, Email, or Text recipe click here.
With love, gratitude, and warm home cooked goodness,
Wendy Irene
Ingredients:
1 Tbsp. extra virgin olive oil
2 cups carrots, sliced into circles
½ onion, diced
1/8 tsp. sea salt
1 ½ tsp. curry powder
2 rounded Tbsp. pistachios, roasted & shelled
1 Tbsp. cilantro, roughly chopped
Directions:
In a medium pan over medium heat, add extra virgin olive oil.
To the pan add carrots and diced onions. Stir to coat in oil.
Add salt and curry powder. Stir to combine.
Sauté carrots and onions over medium heat for about 20 minutes stirring occasionally, until onions are soft and translucent, and carrots have softened but still have some crisp to them.
Remove from heat. Stir in pistachios and chopped cilantro.
Serve warm with a smile :)
--
To Print, Email, or Text recipe click here.
With love, gratitude, and warm home cooked goodness,
Wendy Irene
