“It is under the greatest adversity that there exists the greatest potential for doing good, both for oneself and for others.”
~ Dalai Lama
“Self-discipline is self-caring.”
~M. Scott Peck
“If we could see the miracle of a single flower clearly, our whole life would change.”
So inspiring to see nature’s springtime growth especially blooms!
Here’s a recipe for a Kapha pacifying salad:
Rainbow Wild Rice Salad (serves 4-6)
2 c. of wild rice, cooked
1/2 c. of each of red & yellow peppers, diced
1/2 c. pecans
2 tbsp. cranberries
1/2 c. water chestnuts
2 tbsp. of green onions, white parts only, chopped
1/4 c. rice vinegar
1/2 c. olive oil
In a medium bowl, combine all ingredients and toss. In a jar, combine dressing ingredients and shake well. Pour over the salad, toss again and enjoy!
Adapted from The Modern Ayurvedic Cookbook, Amrita Sondhi
Spring time is when nature starts to melt, move, and grow.
Here’s a Kapha tea that may help with clearing away congestion and flush out ama (toxins):
1 tsp. of cumin seeds
1/2 tsp. of coriander seeds
1 cinnamon stick
8 fresh basil leaves
Add a splash of fresh squeezed lemon juice & a little raw honey to taste in your cup!
Place the ingredients in a medium saucepan with about 4 c. of filtered water. Bring the water to boil for 5 -10 minutes, and then steep for 5 minutes. Strain into a tea pot or thermos. It is beneficial to sip warm teas throughout the day during this spring transition!
Adapted from Eat,Taste,Heal.
“The planet does not need more successful people. The planet desperately needs more peacemakers, healers, restorers, storytellers and lovers of all kinds.”
– Dalai Lama
This is one of my favorite recipes! Warming & flavorful!
- ¼ c. ghee
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 1 red jalapeno, seeded and diced
- 3 garlic cloves, minced
- 2 tsp. peeled and minced ginger root
- 2 small firm apples, peeled, cored and diced
- 1 (14.5 oz) can diced tomatoes
- 1 Tbsp. curry powder
- 1 tsp. cumin
- ½ tsp. paprika
- ½ tsp. ground cinnamon
- ½ tsp. turmeric pwd. (or 1 inch of freshly chopped)
- ¼ tsp. cardamom
- ¼ tsp. fresh ground black pepper
- ½ tsp. dried thyme
- ½ c. red lentils (uncooked)
- 3 c. chicken or vegetable broth
- ⅔ c. coconut milk
- Salt and black pepper to taste
- ½ c. roasted cashews
- ½ c. chopped scallions
- Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
- Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
- Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
- Serve topped with cashew and scallions along with naan bread for dipping.
Recipe by The Wanderlust Kitchen
“In the midst of winter, I finally learned that there was in me an invincible summer.”
“The past has flown away. The coming month and year do not exist. Ours only is the present’s tiny point.” – Mahmud Shabistari
Wishing you peace, health, and happiness this holiday season and always!