Easy Steps to Feel Lighter this Summer
As we move into the warmer months of summer, the ancient
roots of Vedic wisdom encourage us to eat fresh, local seasonal foods as
a way to stay healthy with the seasons and attune ourselves with the
cycles of Mother Nature.
There’s a reason juicy peaches ripen in the
summertime and root vegetables prosper in colder seasons: the qualities
of the foods naturally balance the elements at play in nature.
This is also a great time to consider doing a seasonal
cleanse or fast.
Fasting is an effective way to kindle agni (digestive
fire) and burn away ama (toxic residue) from the body and mind.
It also
eliminates gas, makes the body light, improves mental clarity, and
preserves overall health.
Ayurveda encourages seasonal, short-term
fasting over infrequent, long-term fasting as this allows the body an
opportunity to regularly flush out non-nourishing build-up.
For dosha
specific fasting, refer to Eat Taste Heal and Perfect Health books.
In addition to seasonal cleansing and fasting, we tend to
require more hydrating and Pitta-pacifying foods in the summer, so
nature offers us sweet, delectable fruits literally bursting with
juices.
Choosing fresh, colorful fruits and vegetables that are
currently in season will add a bounce to your step, heightened attention
span, and an overall lightness of being.
Enjoy the following
summertime recipe:
Fresh Greens and Grilled Peaches Salad :
2 cups mixed baby field greens
½ cup gorgonzola cheese, crumbled
2 tablespoons, pine nuts, toasted
2 large peaches, pitted and quartered (nectarines or mangos can be substituted)
Dressing:
2 tablespoon Balsamic vinegar
2 tablespoon Balsamic vinegar
2 teaspoons honey
1 teaspoon fresh basil leaves, sliced
½ teaspoon sea salt
Pinch fresh black pepper
1 tablespoon Extra Virgin Olive oil
Directions:
In a small bowl whisk together the balsamic vinegar, honey, basil, salt and pepper. Slowly whisk in the olive oil.
Whisk until well blended.
Place the mixed baby field greens, gorgonzola cheese and pine nuts in
a medium bowl and set aside.
Prepare a grill or place a grill pan on
the stove top on medium heat.
Brush the grill with sunflower or
coconut oil and place the quartered peaches on.
Let cook for 2-3
minutes on each side.
Set aside to cool.
When cool add the grilled
peaches to the salad and pour the dressing on.
Toss gently and serve.
“Let food be thy medicine and medicine be thy food."
- Hippocrates
According to Ayurveda, the
consciousness of the cook directly affects the food itself.
Cooking is
an opportunity to create, share and discover, and as you participate in
this celebration of life, you nourish yourself and others with vibrant,
healing foods.
To add a little ‘spice’ to your summer menu, consider planting an
herb garden.
Planting your own herb garden is the best way to keep
stocked up on fresh herbs.
Home-grown herbs also taste better, cost
less, and are a great way to enjoy the beauty and bounty of your land,
even if that land is confined to a wheel barrow or a window box.
It
also feels wonderful to eat something you planted yourself!
Sustainable Solutions:
Purchase reusable canvas bags for grocery shopping.
Use nontoxic, biodegradable products in your household.
Drive a fuel efficient car; carpool, bicycle, walk and use public
transportation more often.
Plant an organic garden.
No comments:
Post a Comment