Have I mentioned I’m currently working on my 300 Hour Advanced Yoga Teacher Training? It’s quite a journey and happily for me it includes a section on Ayurvedic Medicine. Originated in India over 3000 years ago it’s one of the worlds oldest types of medical care. Ayurvedic combines the Sanskrit words ayur (life) and veda (science or knowledge). It works on the principles of three doshas: Vata, Pitta, and Kapha. The doshas are biological energies found throughout the human body and mind. Vata is composed of Space and Air, Pitta of Fire and Water, and Kapha of Earth and Water. Each of us is dominant in one dosha but we also contain a little of all three.
It’s totally fascinating but it can leave you scratching your head wondering about your dominant dosha and how best to take care of yourself. Happily I can tell you – eat with the seasons. That’s it, just eat with the seasons, it’s one of the main tenants of Ayurvedic medicine. It makes perfect sense, plying yourself with frozen yogurt in sub zero temperatures makes one feel chilly inside, but sipping on a warming pumpkin soup produces a feeling of nourishment and comfort. The Ayurvedic system asks you two main questions “How do you feel? What do you need?” Close your eyes, go inside and ask yourself this – you’ve got the answer!
- [b]For the Soup[/b]
- 1 medium onion, finely chopped
- 3 slices celery, finely chopped
- 3 cloves of garlic, peeled and chopped
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cinnamon
- 3-4 sprigs of fresh thyme
- 1 1/2 cups cut up butternut squash
- 1, 14oz can pumpkin puree
- 4 cups best quality organic vegetable stock
- [b]For the Cashew Cream[/b]
- 1 cup cashews
- 1/4 cup water
- Juice of a lemon
- In a medium to large pan sauté the onion, celery and garlic in a couple of tablespoons of water for approximately 6-8 minutes or until soft. Add a little more water if the vegetables begin to get dry.
- Sprinkle over the pepper, cinnamon and thyme and toss to combine, then add the butternut squash and pumpkin puree stirring well to combine.
- Add vegetable stock, bring the soup to a boil, turn down to a simmer and partially cover with a lid. Allow to simmer until the vegetables are tender.
- Remove from heat and puree with an immersion blender or transfer to an upright blender and puree in batches.
- To make the cashew cream blender together all ingredients. If the mixture is too thick add a little more water to thin. The “cream” will keep in the refrigerator for up to a week.
