Kapha Pacifying Lentil Soup

Lentil soup is a staple in my kitchen during winter. It's easy to prepare and easy to digest. These spices warm up our internal body as we brave the winter cold externally. Let's get to it.

Ingredients
1 cup lentils (brown).
6 cups water
1 cinnamon stick
1 tsp turmeric powder
2 tsp ground coriander
2 tsp peeled and minced fresh ginger
1 tsp salt
1/2 tsp black pepper
2 Tbl ghee/or olive oil
1 tsp cumin seeds
1 tsp mustard seeds
4 Tbl coarsely chopped fresh cilantro.
2 cups of roasted veggies of choice

Directions
1. Sort, wash and drain the lentils.
2. Combine the lentils, water, cinnamon stick and spices in a large pot, except the cumin and mustard seeds. Stirring occasionally, bring to a full boil over high heat. Reduce the heat to a simmer, once it boils. Cook for one hour or until the lentils are soft and fully cooked. Stir occasionally to prevent sticking and add water as needed to cook lentils to desired consistency.
3. Heat the ghee/oil in a small saucepan over high heat. When it is hot, add
the cumin and mustard seeds then fry until the seeds turn brown, careful as they will pop and burn if left in too long. Put a small amount of soup into the cooked spices and mix, then pour into the larger pot. Cover for 1-2 minutes.
4. Remove from heat.
5. Serve garnished with roasted veggies and cilantro.

Serves 4-6 people. You can also blend this up for a smoother finish. I usually blend for my kids and add lime juice right before serving with a piece of sourdough.

This warms the internal body and pacifies Kapha Dosha with the cinnamon and mustard seeds. The cumin, coriander and turmeric are tridoshic (good for all bodies).

Ayurvedic medicine has a rich history. Originally shared as an oral tradition, Ayurveda was recorded more than 5,000 years ago in Sanskrit, in the four sacred texts called the Vedas: the Rig Veda (3000-2500 BCE), Yajur Veda, Sam Veda, and Atharva Veda (1200-1000 BCE). In Ayurveda, each season is associated with a dosha, or body type.

Do you know your body type? Email me and I'll send you a free assessment.

Namaste

Plant Based Holiday Loaf

This is before I placed  in oven.

This recipe is great for the holidays! This is the original recipe but I changed it since I don't drink wine and had no leeks or broth.

FOR THE NUT ROAST:
1 Tbl Vegan butter
1 Stalk of Celery finely chopped
1/2 Onion finely chopped

4 cloves of garlic
1/4 C Walnuts finely chopped
8 oz . of Mushrooms pulsed in the food processor to fine pieces
1/2 tsp Salt
1/8 tsp Pepper
Dry Rosemary Sage and/Thyme to taste
1 C water plus more as needed

1/2 c applesauce
2 C breadcrumbs

Instructions
In a large saute pan, melt the vegan butter and add the onion, and celery. Add the herbs. Saute until almost tender.
Add the mushrooms and saute for a few minutes. Allow them to wilt a bit.
Remove from the heat and stir in walnuts.
In a large bowl, add the breadcrumbs and add water.
I like to heat the water and slowly add to the bread cubes just until moistened. Do not add too much or this roast will not set, nor will it slice.

Add the applesauce.
Evenly distribute the mixture into loaf pan prepped with cooking spray and press to compact.
Cover and Bake for 20-40 minutes depending on the size of the pan. Use a knife to test for doneness.
Remove foil and bake for additional 10 minutes.
Allow to cool in the pans for at least 5 minutes before removing. Much like a traditional meatloaf, these firm up as they cool slightly.
Serve with mashed potatoes and a vegetables.

Enjoy!

Beginner Yoga at the Park

We meet every Monday morning at 9 a.m. - 10 a.m. in the grassy area behind the Farmers Market at South Gate Park. We practice beginner yoga with hostile foundations, and emphasis on ayurvedic principles.