Summertime is the Earth’s exhale. The flow of energy is very much UP - all energy is above ground in the form of leaves, fruits and a general sense of abundance. The two most prominent elements are FIRE and WATER making it the season of Pitta.
When Pitta is in balance we feel: intelligent, clear, perceptive, courageous, good leadership, good discrimination, organized purposeful, focused.
When Pitta is out of balance we experience: burning sensations, redness, heat, excessive sweating, blood disorders, diarrhea, skin rash, inflammation, acne, impulsivity, recklessness, aggression, control, criticism, anger, irritability.
The ancient system of Ayurveda teaches us to that what we eat, our self-care practices and daily routines can help us find balance in the face of this intense season. Increasing your awareness of how your choices, the environment and seasons are affecting you can help you navigate the dynamism of life with more grace and ease. Eating cooling foods can help bring balance to the summer’s heat.
This spice combination has a light refreshing taste and is perfect for lunch or dinner. Lovely on sweet potatoes, adzuki beans, or on your favorite summer veggies. Recently I have made this with summer squash, swiss chard, cucumbers, peas, cabbage, and kale. Experiment and and have fun!
1/2 tsp. fennel powder
1/2 tsp. coriander powder
1/2 tsp. fresh grated ginger
1/2 tsp. mineral salt
If needed, you can substitute fennel and coriander seeds. Just grind lightly in a mortar and pestle or dedicated spice grinder (no coffee flavor sneaking in here!). Make sure to use fresh ginger and not dried ginger as it is too warming and drying for the summertime.
Warm oil (ghee, olive, coconut, or sunflower) in a pan and add spices to oil. Cook for a moment on medium heat till the smell of the spices “come up”. Then ad in your veggies, stirring to coat the veggies with the spices. Add enough water to partially submerge the vegetables, cover and cook on medium till they are cooked to your liking. Turn off heat a little early and let sit. Serve with a grain and beans or if you like, a small serving of meat.
If cooking dried beans, you can start the spices in the bottom the pot with oil and then add your water and beans and cook them like usual. Beans should be pre-soaked 6-8 hours. You can add a strip of seaweed and a little extra ghee to make them more digestible.
Enjoy! Let me know what creative ways you use this recipe template.