How to keep cool in Summer
events, food, fun, self care
7th Jul 2009
2 Comments »
Finally, summer has arrived and it’s warm and sunny. We rise earlier and the sun will already be up. We spend more of our hours outdoors, with the sun rising high in the sky and beating down hotter than ever, setting even later in the day.
All of the heat, sun and warmth feel so good after a long rainy spring season. Overdoing it though can tax our systems – heat exhaustion, sunburn, heat stroke and hyponutremia are all common ailments from spending too many active hours in the hot sun.
You can easily counteract the warm, dry effects of summer by making a few simple changes:
Eat cooling foods – in Ayurveda, the ancient Indian holistic health system, cooling foods are those that have a cooling nature (not necessarily cold). The flavors that cool are sweet, bitter and astringent foods.
Sweet foods include summer fruits (peaches, plums, melons, berries, cherries, pears), coconuts, dates, and sweet rice pudding.
Some bitter foods include bitter melon and dark leafy greens like broccoli rabe and dandelion.
Astringent (drying) foods include beans, lentils, turmeric, cruciferous vegetables such as cauliflower and cabbage and cilantro
Keep cool – stay out of the sun during the peak hours (10 am – 2 pm) or try to limit your sun exposure. If you exercise outside, try to do it in the early morning or evening if possible.
Drink cool (but not cold) liquids – we tend to lose more fluids in the heat of summer. Drinking cold water can help replenish them. But don’t drink ice cold water all of the time – this can put out your internal digestive fire. Opt for cold, but not iced, water instead.
Want to learn more tips on staying cool? Sign up for my free teleclass!
Stay cool this summer
When: Thursday, June 30
Where: On the phone
RSVP: e-mail me if you want to attend and I will send you the details
Delicious Life at Omala
events
12th May 2009
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This evening, I will be presenting a work/SHOP at Omala – it’s all about spring cleansing the Ayurvedic way. Oh, and you can taste some healthy, yummy recipes of mine, too. Check it out:
Ayurvedic Spring Cleanse work/SHOP
OMALA
Tuesday
May 12
No matter what we eat, drink or breathe, we miraculously process everything we take in. But without occasional cleansing, our bodies can become overwhelmed by what we consume, daily stress, and environmental toxins.
Learn how cleansing can help you gently release toxins and improve
your overall health. In this interactive work/SHOP, you will learn:
· Why Spring is one of the best times to cleanse
· Which foods are especially helpful in the Spring diet
· Simple changes you can make to stay in balance
Attendees will get the opportunity to sample some cleanse recipes that Christy endorses as well as to sign-up for upcoming guided cleanses!
Recipe: Fall Cleanse Kichadi
cleanse, food, self care
18th Nov 2008
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We had a very successful cleanse class at the beginning of the month. The fall foods included in the cleanse help tone your lungs and intestines and prepare your body for the cold winter months. This is just one of many delicious dishes we ate. This dish is also perfect for helping protect your body from the common cold – the spices are warming, and the vegetables provide the vitamins and nutrients you need to strengthen your system against nasty cold viruses.
Want to try the cleanse? Click here to learn about the last one for this year.
Notes: This dish is an Indian cleansing specialty. When you combine it with a whole grain (brown rice, millet, quinoa, etc.) it becomes a complete meal. The good thing about this dish is that you can make a big pot of it and eat it over a few days. It can take a little longer to cook, but if you’re in the house working on other things, you can prepare it and let it simmer while you work.
Substitutes – you can also make this with other types of beans if you don’t have split mung beans. Chickpeas would probably work well, too – though they take longer to cook if you’re cooking them from dried beans.
½ cup split mung beans
2 medium sweet potatoes, diced
1 stick kombu (kelp)
6 cups water
1 tablespoon ghee (clarified butter) or oil
1 teaspoon cumin
1/8 teaspoon hing (omit if you don’t have an Indian grocery store nearby)
1 teaspoon coriander
¼ teaspoon cardamom
½ teaspoon black pepper
2 more tablespoons ghee (clarified butter) or oil
¾ teaspoon cinnamon
¼ teaspoon ground cloves
1 teaspoon turmeric
¾ teaspoon salt
½ small onion, chopped
1-2 cloves garlic
½ teaspoon ground cumin
2-4 cups fresh vegetables
2 more cups water as needed
Wash the beans and rinse until water is clear. Warm a tablespoon of ghee in a medium sauce pan and add whole cumin seeds and hing and lightly brown. Add beans, 4 cups water and bring to a boil. Cook for about 45 minutes.
Warm other 2 tablespoons ghee in a small skillet. Add coriander, cardamom, peppercorns, and sauté for 2-3 minutes. Stir in the rest of the spices, onion, and garlic. Pour sautéed spice mixture into the beans. Add last 2 cups of water to the kichadi. Add the vegetables and cook for 20 more minutes.
Recipes: Warming Kichadi
food, recipes, spices
4th Mar 2008
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I am a big fan of kichadis (sometimes pronounced kitch-e-rees), especially in the winter. The cool thing about them is that they are a really easy one-pot dish that is a complete meal – you get your veggies, grains and beans all in one bowl. They’re easy to digest, and they are very good for balancing and healing your digestive system.
I made this one last night and I ate it for breakfast. Think soup is weird for breakfast? Try it yourself and see if you change your mind:
1 cup brown basmati rice
1/2 cup split mung dal
1-2 tablespoons ghee (clarified butter)
1 tablespoon garam masala
6 cups water
1 onion, diced
3-4 cloves garlic, minced
1 more tablespoon garam masala
1 more tablespoon ghee
2 more cups water
2-4 cups chopped vegetables – try carrots, turnips, celery, greens, green beans, or whatever else you like
salt to taste
Method: Rinse rice and split mung, removing any debris. Heat ghee in a large pot and add garam masala. When spices start to heat up and smell good, add in rice and split mung and saute for a couple of minutes. Add water, cover and simmer for 30 minutes.
In a saute pan, heat up ghee and add chopped onion, garlic and more garam masala. Saute until veggies get soft and fragrant. Remove from heat, and place in a blender with the 2 cups of water. Blend until smooth. Add mixture into pot with the cooking rice and beans. Stir, and add in chopped vegetables. Cook until veggies are soft, about 20 more minutes. Add salt at the end. Enjoy
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