Carrot ginger soup with cashews (recipe!)

Carrot ginger soup with cashews: serves 4 2 T ghee 2 T fresh ginger, chopped 1 t fresh turmeric, chopped 2 t fenugreek seeds 1 t cumin seeds 1 t coriander powder 3/4 t mineral salt 1/4 c cashews 6 … Continue reading

Curried Carrot Ginger Soup

I’ve been in Breckenridge, CO for three days now and I forgot how much difference a few thousand feet in elevation makes, going from around 6,200 ft in Tahoe to just over 9,000 ft here.   It has been incredibly cold, dry, and windy the whole time.   We have humidifiers in every room!  Eating grounding, warming foods like this soup has definitely helped my body acclimate.

  • 7 medium carrots, chopped
  • 3 small golden beets, chopped
  • 2 T cinnamon ghee
  • 2 T fresh ginger, chopped
  • 1 t fenugreek seeds
  • 1 t cinnamon powder
  • 1 1/2 t cumin powder
  • 1 1/2 t coriander powder
  • 1 t turmeric powder
  • a few dashes nutmeg
  • 1/2 t mineral salt

Simmer the fenugreek seeds and ginger in ghee for a minute or so in a pot, and then add the rest of the spices.  When the aromas come up, add the carrot and beet.  Stir the veggies to coast them, and cover with water.  Bring to a boil and then simmer until they are soft.  Pour it all into a blender and blend until smooth.  Garnish with cilantro and enjoy!

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According to Ayurveda, the most basic and primary foundation of health is the digestive system.  Because our nourishment (including the absorption of vitamins and minerals, conversion of food to energy, etc) is dependent on the efficiency of our digestion, it is important to maintain good digestive health and a positive mindset.   Conventional medicine often prescribes various supplements and drugs for ailments, but if the digestive system is not functioning optimally, the body will have a difficult time absorbing and assimilating anything that is consumed.  With a strong agni (digestive fire), we are easily able to receive nourishment and energy from our food, which allows the body more energy to fight off disease and recover from illness.

Therefore, if we are ever feeling sick, weak, run-down, or out of balance (physically, mentally or emotionally), it is important to eat foods that are easily digestible, give the body rest and time to heal, and maintain a positive attitude.  Our emotional health and acceptance of life is just as important to our wellbeing as the foods we eat.

Kunyi is a very simple and easily digested meal of soupy rice, ideal for healing and rejuvenation.  It is delicious eaten anytime of day!

  • 1/4 c white basmati rice
  • 1/4 t mineral salt
  • 1/2 t fresh turmeric, grated
  • 1 t fresh ginger, grated

We use white basmati rice because it is the most easily digested and nutritious grain.  Mineral salt is generally the least processed and most nutrient rich type of salt.  Turmeric has a multitude of benefits- balancing for all doshas, blood purifying, natural antibiotic yet it strengthens intestinal flora, cleanses chakras and subtle channels, restores ligaments, helps digest protein, and promotes balanced metabolism, to name a few.  Ginger is similarly beneficial- balancing for vata and kapha doshas, relieves gas, cramping and nausea, stimulates the appetite, and digests toxins in the body.

Together, these foods provide a wonderfully delicious meal that will heal and rejuvinate your whole being.


Our first post-cleanse meal

This was the first meal I cooked after our week-long kitchadi cleanse.  To ease back into eating separate foods, I chose some spices that help to stimulate the digestion (fresh ginger, fennel, cumin, cardamom, and coriander are all digestive enhancers).  I made the same grain and bean that we’ve been having in kitchadi.

A ginger appetizer was also served (1/3 t fresh grated ginger with a pinch of mineral salt and 2 drops of fresh lime juice) about 10 mins before the meal to stimulate digestion.  Fennel seeds were available as an after-meal digestive aid, as they are known to prevent indigestion, gas, and bloating, and they are a wonderful herbal mouth freshener.  Yum!

Whole Bowl Menu:

  • Yacon (root veggie from Kauai, similar to jicama, slightly sweet, crunchy and watery) and Yellow Beets with coconut oil, fresh ginger, fenugreek seed powder and fennel seed powder
  • Napa cabbage with sunflower oil, fresh ginger, fresh turmeric, coriander, and cardamom
  • Split mung beans with ghee, cumin seeds, mustard seeds, and asafoetida
  • White basmati rice with ghee

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Aloha from Kauai!

Aloha!  I am back on Kauai cooking for a Japanese Yoga Teacher Training (YTT) this month!  As with all Hale Pule YTTs, the first week is a Kitchadi Cleanse.  Kitchadi (Kitchari, Kichery, however you want to spell it in English) is a one-pot meal that is very easy to digest.  It is typically made with basmati rice, split mung beans (daahl), ghee, and a combination of cleansing spices and herbs.  Different vegetable combinations help to mix it up during the cleanse.  For more information on kitchadi, see my post or visit Hale Pule.  This week I made 12 kitchadis!

Breakfast each morning was kunyi, soupy white basmati rice with ghee and freshly grated ginger and turmeric -also very easy to digest.

Before each lunch and dinner, I also prepared a ginger appetizer for everyone.  Fresh ginger helps to stimulate digestion and is nice to have before meals. The ginger we had this week was particularly hot and spicy, reflecting the fact that it’s been a very hot and kind of dry summer here on Kauai.

Each ginger appetizer is made by grating 1/8 – 1/4 teaspoon of fresh ginger, and adding 2 drops of fresh lime juice and a pinch of mineral salt.

We are so fortunate to be on an island with bountiful organic produce!  Durga Farms, owned by and operated at Hale Pule, produces bushels of incredibly delicious, prana-filled veggies, as well as herbs and spices.  Whatever we can’t get right here, we can get from our neighbor farmers or we can head over to one of many Farmer’s Markets.  This island does it right!  Stay tuned for some kitchadi posts, and have a beautiful day.

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