On my ventures during my plant based chefs course, my Ayurvedic segment was probably one of the most influential for me, it brought a different view into my perspective that I didn’t even second guess to think about or would have thought would have made an impact. The aspect of connecting personality and energy traits, with the influence of our environment, in connection with foods that either make us thrive or deplete us.
Ayurveda means the science or wisdom of life, it is an ancient practice based on the honesty of the human composition, i.e mind, body and spirit.
The Practice of Ayurveda, is the other physical half of yoga, focusing on healing yourself from the inside to the physical and so forth, connecting with the body, mind, spirit link.
Ayurveda has a unique way of understanding the body. Ayurvedic medicine combines with modern knowledge of blood, bones, muscles, organs, glands and nervous systems to work out proper nourishment for each individual.
How ever Ayurveda goes beyond the "surface" of these tissues, understanding and connecting to the energies in which make them function the way they do.
Dietary Guidelines of Ayurveda:
reduce and eliminate toxins from our system
increasing digestive fire and reducing symptoms improving awareness
increasing mind clarity
clearing chronic disease
nourishing and strengthening, body, mind and spirit
How we combine, people the elements and the energies within us to focus on how we digest and process our food for overall well-being.
This recipe focuses on using the most natural of nourishing and grounding ingredients, taking on the above Ayurvedic Dietary guidelines and cooking methods. Adding a hint of Reishi mushroom broth to add to over all vitality and natural authentic energy, provided for liver health and protection, physical release of stress and adding powerful energy for heart health. This is my adaptation to a traditional dahl, with a little more veggies!
If you don't have reishi, just use a good quality veggie stock, or add an organic herbed salt to some filtered water.
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 2 tsp ground cumin
- 1 tsp ground fennel
- 1 tsp ground coriander
- 1/2 tsp black pepper
- pinch of salt
- 2 cups yellow lentils soaked overnight
- 1 large red onion diced
- 2 garlic cloves crushed
- 1 large sweet potato diced and baked
- 2 cups spinach
- 2 tbsp coconut oil
- 1 can coconut milk
- 3 tsp reishi powder (superfeast)
- 2 cups filtered water
- 2 tbsp organic herb salt
- Prepare all ingredients as directed
- Bake diced sweet potato in the oven on 180 degrees until completely cooked through
- In a large saucepan or deep fry pan, dry fry (no oil) the spice mix over a low heat, this helps release all the active nourishing agents in the spices, ensure to continually toss, for up to 10-15 seconds, do not let them burn!
- Add the coconut oil, onion and garlic, then saute
- Add in the coconut milk, and stock allow to simmer for around 2-3 minutes to infuse the aromas
- Drain soaked lentils and wash
- Transfer to saucepan, cover and allow to cook through on a low simmer for around 20-25 minutes, stirring occasionally
- Taste a lentil too see if they are cooked through
- Add in cooked sweet potato, and remove lid to slightly reduce, for another 5 minutes
- Remove from heat and stir through spinach, until wilted
- Serve with a lemon wedge and some toasted nuts!
- Keep left overs in the fridge in and air tight container for up to a week!
- Enjoy! x