I’ve been trying to write this blog for such a long time, all of January to be exact, but for some reason I’ve been resisting. Actually, I know why….’writing’ the blog is just too slow, and right now I’m craving fast! A sure sign that my Vata is out of balance….time to get grounded.
In Ayurveda, Vata is considered a force made up Ether and Air. When out of balance, you can experience pain, issues in your colon, in communication, movement, and mind.
In our modern world, filled with technology, most of us, including myself, are Vata imbalanced.
One of the best ways to begin bringing a Vata dosha back into balance is to have a daily routine, a grounding workout practice such as yoga, daily meditation, and eat warm, grounding foods such as cooked cabbage.
Cabbage is definitely a favorite of mine, because it’s not only delicious, but extremely nutritious. Cabbage (especially purple cabbage) is anti-cancerous, provides the body with plenty of vitamin C, B2, B6, niacin, phosphorous, iron, fiber (to feed the good bacteria and get rid of ‘bad’ estrogen)….and it so happens to be in season right about now!
It’s definitely a super veggie in my book!
Here’s a delicious recipe you can make so you can start enjoying the wonderful benefits of the cruciferous vegetable:
Ginger Garlic & Cabbage Saute
I love making a big batch of this as a side or addition to my salads during the week. The combination of ginger and garlic simply can’t be beat and adds a punch to any meal. Loaded with healthy hormone balancing purple cabbage, carrots and sesame, this makes for a great side along a tempeh of meatballs.
2 teaspoons sesame seeds, toasted
1 tablespoon coconut oil
1 small onion, thinly sliced
2 cups shredded purple cabbage
Sea salt and black pepper
1-inch piece of ginger, grated
2 large carrots, shredded
2 garlic cloves, minced
½ teaspoon toasted sesame oil
To toast your sesame seeds, heat a dry sauté pan on low flame. When the pan is hot, add the sesame seeds. Toast for about 2 minutes until golden. Remove the sesame seeds from the pan so that they don’t continue cooking. Set aside to use in the final step.
Next, take a sauté pan and add 1 tablespoon of coconut oil. When the pan is hot, add the onions. Sauté until soft. Add purple cabbage, salt, and black pepper. Allow the cabbage to soften. Next, add ginger, shredded carrots, and garlic. Sauté for 2 minutes. When the cabbage and other vegetables are soft to your liking, turn off the flame and top with toasted sesame oil and toasted sesame seeds.
Making vegetables exciting will strengthen your ability to maintain a healthy diet that encourages energy and healthy digestion. So many people fall off the wagon because they think healthy eating has to be bland. That couldn’t be further from the truth. Eating well isn’t about encouraging boredom and blandness, it’s about nourishment on a deeper level, and pleasing your tastebuds and your body at the same time.