|Posted by email@example.com on July 30, 2018 at 4:45 PM||comments (0)|
We have been honing our okra recipe, and the final version was so good it inspired a hilarious and wonderful video review by Aria's mother in the style of Tabitha Brown! It has the perfect blending of Creole and Indian spices to create a unique flavor. The best part is the okra is not slimy, but finds a perfect balance between a healthy crunch and a delicious smother. We made our okra masala with fresh okra from the farmers' market. Look how beautiful they are raw! You can also see a shot of the finished product. All our class participants had a good time, ate well, and learned a lot about Ayurveda. We hope to see you at the next one!
Here is a link to the recipe:
|Posted by firstname.lastname@example.org on March 16, 2018 at 3:10 PM||comments (0)|
This Friday's delicious and healthy fish recipe is Dijon Pecan Baked Salmon (recipe).
To make the recipe more local, we used Steen's cane syrop in place of maple, and of course added a dash of our own love seasoning to the sauce. What I loved about this recipe was the crunchiness of the pecans, and how that balanced the softness of the fish. Plus, with a sauce made from butter, cane syrop, and dijon mustard, it's pretty much cheating it's so good!
Before I started these Fish Fridays for Lent this year, I hadn't cooked fish much, since I mostly cook vegetarian food. I've actually been surprised by how easy most of these recipes are! You just need to make your sauce, cover the fish in it and put it in the pan, and then bake it in the oven for about 15 minutes. Not only that, but they are really good! We thought we were making a sacrifice by giving up fried seafood, but by doing so, it encouraged us to try new baked fish recipes at home instead of going out for fried fish. I'm very grateful to my partner, Aria, for coming up with this idea and encouraging me to do it!
Salmon is one of the most healthy fish, primariy because of its high content of omega-3 fatty acids. It's also a great source of high-quality protein, B vitamins, potassium, and selenium. The red color of salmon comes from Astaxanthin, a member of the carotenoid family of antioxidants, the same family as the carotines that give carrots their orange color. Salmon may prevent against heart disease, aid in weight control, fight inflammation, and even protect brain health (see this page by Franziska Spritzler, RD, CDE). It's amazing that a food, especially a fish, can provide all of those health benefits because of its anti-inflammatory and antioxidant properties. To maximize these benefits, it's best to have wild salmon, and we were lucky enough to find wild salmon on sale at Whole Foods. But even studies conducted with farmed salmon have shown that it increases the omega-3 fatty acid level in the blood.
From an Ayurvedic perspective, this recipe is best for vata dosha. Salmon is good for vata because it is a saltwater fish and is rich in healthy oils. Plus, the dijon mustard brings warmth which aids digestion, helping you get the maximum benefit out of the salmon. The pecans also add even more protein, nourishment, and healthy oil, all of which are great for vata.
If you try any of these recipes and enjoy them, please post a comment here or on our FaceBook page. And if you would like to schedule a consultation to learn about how you can apply Ayurveda in your own life, please send me an email at email@example.com.
Have a wonderful weekend!