One of the best things forย strengthening the digestive tract is toโspice it up! Spicesย (and this includes herbs)ย are like digestive aides. They support the digestion of food from the time it enters theย body to the time it exits. Rich in vitamins and minerals, spices prevent toxins from accumulating in the gut.ย In turn, allowing for better absorption and fostering good health.
Eating healthy is not just aboutย organic, fresh and local vegetables, good fats, and whole grains. ย It also considers if the food can be easily digested.ย
Spices can be intimidating, at first. ย The variety of spices alone can make it challenging to figure out which ones to buy. ย I recommend startingย with 4-5ย dry spices. Aย few differentย spices is all you need to get the party started.ย ย Then, it’s having fun experimenting with different combinations, adjusting the quantity, or when toย incorporate them into the pot. Even with just a few of the same spices, making these types of adjustments can change a dishes flavor.
Myย recipe below will help you get started on your spiceย journey. It is a tri-doshic recipe, meaning it’s balancedย for all, in every season. Itย will not just boost theย flavor of your dish along with adding a little S. Asian touch, but the ingredients will foster healthyย enzymes, reduce inflammation, help with the absorption of nutrients and much more. Spice it up.
Dosha: VPK
Season:ย All
Servings:ย 3-4
Total Time: 20-25 minutes
Ingredients:
- Yourย favorite vegetable cleaned and chopped like: ย 4 cups or so of greens (kale, chard, collard, spinach) or 2 cups ofย green beans, cauliflower, potatoes, yams, or squash
- 2 T ghee or coconut oil
- 1/2 tsp black mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 2 tsp grated ginger
- pink salt/sea salt to taste
- 1-2 T chopped cilantro/dill/mint
- lemon juice
- 1-2 T water (optional)
1. In a saute pan or wide bottom saucepan, heatย the ghee or coconut oil on medium heat. The consistency of the oil will be less dense as the oilย becomesย hotter. When the oil is hot, but not smoking, add the mustard seeds. They should sizzle a bit. If not wait until they start to sizzle and crackle this is when the essential oils and flavor begins to release. Then add cumin seeds. Let them toast a slight bit. About 10-20 seconds. ย Check out my videoto see a taarka (hot oil infusion)ย in action.
2. Next add the veggies, turmeric, ginger, and salt. Stir untilย the ingredients are mixed well and the veggies begin to sweat (for greens cover until they wilt then stir). Then cover and reduce the heat if neededย (you may not need to do this for zucchini or greens beans since they cook fairly quickly). ย If the ingredients begin to stick to the bottom of the pot, add a littleย water. Rinsing your veggies right before cooking may prevent fromย adding the water.
3. Cook the veggies until they’re 90% cooked. Turn off the stove and immediately add the lemon juice and fresh herbs. Cover andย let rest for 5-10 minutes before serving.
Go Crazy! Add a few more spices like:ย ย 5-6 curry leaves, 1 tsp fennel seeds and/or saute in a small onion, a little minced garlic
In the Winter or late Fall: replace the fresh cilantro/dill/mint with fresh rosemary, oregano, basil, or thyme