Okra Soup-Simple and Sattvic
I love this vegetable, especially in the beginning of fall when we, and everything around us is beginning to dry out. Okra’s unique demulcent quality is perfect. It is also perfect making a thicker soup broth which is balancing in autumn/vata season.
Always Great Vegetable Soup Formula:
Use your “best” oil from your Food Program
Add to a big pot
Add your savory churna
Add your “best” veggies from your Food Program
Yes, it’s that simple. Remember to add veggies working from those that grow under the ground and working your way up–low to high. Start with root veggies and go up from there. These need more time to cook, so they are added first. Lightest, leafy type veggies go in last. Simple. Add water or broth. If you like your soups thick, use less water to vegetable. Salt to taste.
Cooking for the Week
Tips that have consistnetly helped clients and students:
1. Eat what is fresh and local. Since we have always had a farm share, I cook what comes in the box and fits my food program. Same applies if you garden, or go to the local farmers markets. If there are veggies that aren’t best for me, I share them with a neighbor. Our shares are a good fit and I use it up! Planters of veggie growing vertically can yield a suprising amount of fresh food. Neighborhood gardens and farmer’s markets are another great option.
2. This time of year, winter squashes start appearing and I like to bake them and add Saumya Sweet Spice Mix.
3. Root crops are coming in as well and those find their way into a big pot of chunky soup that I put together on Sunday. Root crops are literally grounding (from the ground) and therefore reduce vata (air+ether) qualities.
4. Other veggies showing up are tomatoes and peppers. I don’t personally eat many of these, but I do make use of them. I puree them into a soup base and freeze it, or make a nice salsa for someone.
5. The second harvest of dark, leafy greens are here. These show up at the beginning and end of summer to assist us in clearing excess heat out of the liver. Dandelion greens, spinach, kale, chard, rapini, beet greens. Greens may be added to soups or sauteed.
6. Crockpots are a handy tool from fall through early spring. Toss ingredients in and sit back and relax. My favorite part of crockpot cooking is how wonderful the house smells when I walk in–ok, and how easy and tasty it is too.
7. Consider soups, stews and crockpot meals to be part of your breakfast this time of year as it helps to get more veggies and it tastes great.
Coming soon….Breakfast Chili
Digestive Wellness Naturally
“Three years ago, I had come back from India searching for a local Certified Ayurvedic Practitioner to help me continue my Ayurvedic journey and I was so grateful to find Veena! During our first consultation, she asked all of the right questions to truly understand the underlying causes of my sleep and digestive issues.
Veena was very thorough in her questions, research and follow-up to determine the right treatment plan, recommend the right activities, and practices along with special spices and herbalized oils to help me feel better and restore my energy. I continue to meet with Veena seasonally to reassess and guide me with Ayurveda tools that keep me in balance year-round. Thank you Veena.” -B.K.