Emerging into 2012
In the past week, I’ve offered to a few people my hopes that their New Year is off to a great start. The majority of responses haven’t been stellar. In fact, yesterday, when asked how his year’s been so far, a colleague responded with hesitation, “Well, umm, its been interesting.” I laughed, and admitted the same.
Perhaps its partially the collective energy being put into the infamous emergence of 2012, but this turning over of years has certainly brought up opportunities for self-examination and exploration. Along with this can be discomfort, or a feeling of not being in balance.
From an Ayurvedic perspective, its also helpful to remember how our external environment influences our physical and mental state. For most of the west coast, a lack of rain and snowfall has created an unusually dry winter, evermore increasing Vata in our constitutions. Increased Vata can mean restless sleep, poor elimination, and an overactive mind which gives way to fears, anxieties and worry.
During this time of year, we must remember to nurture and care for ourselves in healthy and whole ways, checking in with what our body needs for grounding and ease in life. I hope you’ll enjoy the healthy concoction inspired by my Italian grandmother’s comfort cooking, blended with Ayurvedic wisdom or that you’ll consider joining one of the many opportunities for growth and supportive community offered on the site.
Happy New Year,
Gianna
Recipe Feature of the Month:
Bianco-Rosso-Nero
(White Beans with Red & Black Quinoa)
- 1 ½ cups white beans (best to soak them beforehand, helps with digestion)
- 1 cup Quinoa, mixed white, red & black, if you can get it. (Red & Black are most impressive and offer a wholesome, nutty taste.)
- 1-2 heads broccolini or broccoli rabe
- 3 cloves finely chopped garlic
- 2-3 tablespoons ghee
- Aged dried mushrooms (soaked 30m to reconstitute)
- Spice mix of yellow mustard seeds, ginger, tumeric, coriander, herbs de provence, rosemary, sea salt and black pepper. (Basically I put my hand in the spice cupboard and pulled out whatever sounded good)
- A pinch of asafoetida (or ‘hing’) to assist with easy digestion
- 4-6 cups of warm water
- Truffle oil or truffle salt, if you want to get gourmet
In a deep pan, melt the ghee over low-medium heat, adding the mustard seeds first, then the minced garlic and the all other herbs and spices. Stir together into a nice paste-like mixture.
When the seeds pop, add the white beans first, then the quinoa mix, and coat in the mixture. Add water. Stir in the mushrooms, chopped. Keep stirring, adding water if needed.
Toward the end, add in the chopped broccoli. Let rest for 10minutes and if desired, drizzle with truffle oil or truffle salt to add a special taste.
Bon Appetito!
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2012/01/11 | ayurveda - ayurvedic - cleansing - Gianna Piccardo - health - recipe - recipes - yoga - yoga therapy