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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.
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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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? |
AuthorI am an animal loving-Vegan runner, I practice and teach Kundalini Yoga and I love to cook and eat flavorful plant-based food. Archives
March 2020
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