Ayurveda

Today on on my lunch break I took a walk to go get something because I have been bad and haven't gone grocery shopping. (fingers crossed I will get there tonight!)

As I was walking I realized how cold it was and all of a sudden I had a craving for hot soup.- That got me thinking about the Ayurveda philosophy.

I was going to talk about it but even as I was researching about Ayurveda I started confusing myself because it is a very in-depth philosophy and there is so much written about it. So I am going back to the basics and am going to break it down in the simplest terms!

*Basically the Ayurveda way is to eat foods that are local and in season. The reasoning is that every season harvests vegetables, fruits and grains for a reason.

*The winter we naturally crave soups, nuts, warm grains, and other high fat and protein foods such as meat and fish.

*In the spring we want salads, berries, and leafy greens -- a naturally low-fat diet.

*And in the summer, when the days are long and hot, we require cooling and high-energy foods such as fruits and vegetables, which are a naturally available high carbohydrate diet.

The easiest way to see what is in season right now is to go to the farmers market. If you can shop from local farmers- according to Ayurveda philosophy you will be in harmony at all times! La la la la la....

I found this great website that helps break it down http://www.eattheseasons.com/ '

Cauliflower and sweet potatoes are in season right now and here is a great soup that takes less than 45 mins and can feed you for days:

Soup:
1 small head cauliflower cut in 2-inch chunks.
2 medium sweet potatoes, peeled and cut in 1 inch chunks
2 garlic cloves, chopped fine
1 large sweet onion, chopped
1 large carrot, chopped
2 tablespoons olive oil
2 quarts vegetable stock or water
Sea salt
1 tablespoon chopped fresh thyme

Preparation:
*Heat olive oil in a large saucepan and cook garlic, onion, and carrot over medium heat for until onion is translucent, about 8 minutes.
*Add sweet potatoes and large cauliflower chunks, along with stock, 3 large pinches of sea salt and Bring to a boil, cover, lower the heat and simmer 30 minutes.
*Puree with vertical blender until smooth. If soup is too thick, add water or stock ½ cup at a time until desired consistency is reached.- season as desired (I like to add cayenne pepper....)

*play around with it- you don't have to follow this to a "T"
*Serves 4-6

Beauty Tip: Excercise!! I know that everyone knows that, but this is a friendly reminder to move your butts a little. Nothing makes you more beautiful!