Jodh Kaur
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It's Friday - What I Ate Today

3/29/2019

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It's Friday also known as my long run day, but today is a drop back week (yay!) so only a 10k - which felt really good. It was my first run this year without needing to wear a jacket, the sun was out, it wasn't windy - it was beautiful! While I have been having smoothies most mornings, today I opted for my brown rice tortilla-nut butter-dates and hemp seed combo. 
For lunch, I was craving tostadas. Before my run, I pulled a jar of pinto beans out of the freezer and filled it with hot water to help the beans defrost while I was away.  When I returned I emptied the jar of most of the water and poured the beans into a sauce pan and seasoned them with turmeric, garlic and onion powder, cumin, chili powder, cayenne and chipotle powder as well as salt and pepper.  Once the beans were hot, I stirred vigorously making them into refried beans consistency. Meanwhile, I sliced red and green bell pepper (spring veggies! see my previous post for more details) and a small jalapeño and sautéed with a little grapeseed oil. 
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I seasoned the peppers similarly - chipotle and chili powder, cayenne, garlic and onion powder and cooked until they were softened, but still had a little bite to them. As you can see, they retained their bright color.  To make the tostadas, I heated corn tortillas right on the rack in a 350˚oven until they became just crispy.  I topped the tortillas with beans, veggies, avocado, salsa and nutritional yeast for a lunch rich in fiber, protein, healthy fat, antioxidants and vitamin C. ​
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Sometimes buffalo sauce calls me, today it was in the form of Buffalo Cauliflower and this recipe is the best. They are easy to make and come out of the oven crispy and coated in spicy, yummy sauce.  I make my own ranch - heavy on the dill - which cools the mouth and adds a nice balance to the spicy cauliflower. For dinner, I enjoyed these  with oven fries which I pop in the oven after the cauliflower is sauced so they finish cooking at the same time. This was a perfect accompaniment to my Friday night with Netflix. 
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Eating with the Seasons - Spring is Here!

3/27/2019

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At the start of winter, I watched a video by Dr. Douillard about the importance of eating seasonal foods to maximize our digestion and nutrient absorption. It made sense. While we have access to all sorts of fruits and vegetables throughout the year,  it doesn't mean we should eat all that we have access to. Over the last few months, I focused on eating more winter foods - root veggies, cooked foods, more oil, soups and stews and what I found was that these foods were easier to digest and most notably - I did not have the eczema break out that I typically have toward the end of winter which was not only a relief, but an indication that what I was eating was being optimally digested and absorbed. 

​I have noticed at the grocery store that asparagus is affordable again which means it's in season - an indicator that spring has sprung! From an Ayurvedic perspective, in the months between March and June, we want to focus on foods that are Pungent/Spicy, Bitter, Astringent/Light, Dry and Warm. This includes some of my favorites like asparagus, beets, carrots, mushrooms, bell peppers and spinach. While not in season here in the midwest, using chilies and hot peppers are a nice way to incorporate some of the pungent taste into dishes in the spring.  We don't have an abundance of seasonal fruit this time of year in the midwest, but frozen berries and dried fruit are good options for spring. I've been enjoying nuts and dates as an afternoon snack lately, very rich and satisfying to my sweet tooth. 

In terms of legumes and grains, try to incorporate kidney or garbanzo beans, lentils and mung beans, quinoa, oats, corn and millet into your spring recipes. Dr. Douillard also provides a list of recommended spices and more suggestions for spring foods here. Just reading through this list and seeing what is currently available locally is making me excited to create and share some spring recipes using the pungent, bitter and astringent recipes.

​What are your favorite spring veggies?   
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    I am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food.

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