Well I have’t been eating a whole lot as of recently due to the spring transition, but it has included this delicious smoothie that is very versatile to meet your needs.
Taking time to do less and eat less is one of the many things I suggest everybody does on a regular basis. Why? Our world is very complex and uncertain leaving us in a state of constant analyzing, trying to piece together how it will work out.
We need time everyday to go inward and connect to the certainty we all have at our core. The unchanging part of us beyond time and space. The non-local part of our subtle selves we call our sprit or higher self. This is something I suggest in almost every class I teach whether it is a seated meditation or yoga asana practice, and now back to the food…………
What I have been adding more of in my diet recently is apples, beets, and ginger. Each morning, well almost every morning over the past two weeks I have made a fresh blended smoothie of 1 whole granny smith apple, half of 1 beet, and a thumb size piece of ginger with water. I have had this smoothie in place of my breakfast and lunch most days to help move toxins out of my body in conjunction with a supplement to help me with phase 2 detox in my liver. For some reason I personally have a hard time with phase 2 so I take a supplement periodically by thorne called mediclear plus.
I do this seasonally to help repair my digestive system and secondly to move toxins and accumulated junk from the previous season out of my through the detox systems. To learn more about that listen to the podcast below.
Beyond that I have been mindful of flavors by applying the ayurvedic understanding of opposite flavors can balance the body and mind. This includes more nutrient dense plant foods and ingredients containing spicy, bitter, and astringent tastes. I have been favoring dry roasted vegetables with activating spices to help facilitate the whole process. So I wanted to share a very easy recipe I use frequently.
Spring roasted vegetables
- 1 TBS garam masala
- 1 tsp turmeric powder
- 1 tsp black pepper
- 1 TBS olive oil
- 1 large purple sweet potato
- 1 head cauliflower
- 1/2 head of cabbage
- 8 oz shitake mushrooms
- 2 handfuls of arugula
- 1 cup sprouted mung beans
- 1 lemon
- Salt to taste
Preheat oven to 350. Chop cauliflower, cabbage, sweet potato and mushrooms into bite size pieces. Place spices, chopped vegetables, and olive oil in a bowl to mix. Spread on a baking sheet or dish and roast until tender, about 25 minutes stirring half way through. When potato is tender remove and toss with arugula and lemon. Serve and enjoy!
Remember that spring time we want to reconnect with our spirit through eliminating stored stuff in the mind and body. These are the fundamentals for staying well in a busy world that I teach in my group habit program. Not only do they help you, but the new habits you learn inspire others to take action. The often unknown affect of enhancing the quality of our own life.
To learn more about where you can start schedule a conversation with me here.