Another full weekend of Ayurvedic studies! This weekend we are continuing with Women’s Health as part of our Clinical Ayurvedic program at CA College of Ayurveda. I am filling my notebook and brain with all kinds of fabulous, natural treatments for the range of women’s health issues, including infections, PMS, and symptoms associated with menopause. If you want to learn about the Ayurvedic cures, send me a message! I can even design an individualized herbal formula for you, depending on your needs.
The health benefits of cabbage are numerous. It is rich in Vitamin C, the outer leaves are rich in Vitamin E, is rich in iodine, and great for the digestive system. Furthermore, it helps to negate the effects of excess estrogen–a salient point given that there are all kinds of phyto and xenoestrogens floating around in our food and water these days. Radiccio is a great blood and liver tonic, and it’s deep red purple hues add richness in color and flavor.
This is a simple stir fry made with coconut oil, green cabbage, garlic, leeks, fresh ginger, sea salt, fresh rosemary, and herbes de provence. Heat the oil in a skillet, add the leeks, garlic, cabbage, and ginger. Cook on med-high until the cabbage softens, then add the chopped radiccio and seasonings. Do a quick high heat sautee–just enough to wilt the radiccio and crisp the leeks slightly.
Blends and brews from ingredients captured by hook and by crook–from garden, farm, and grocer.
This one is shockingly delicious! Put into a blender:
one large ripe avocado, two large navel oranges, 10 oz. coconut water, one tablespoon of tahini, one Smyrna dried fig, a small handful of fresh nettles, a handful of washed kale, a dash of supergreen powder, a bit of fresh ginger, and a sprinkle of cardamom! Rich, creamy, fresh, and nourishing…all in one
Lavender Mullein Nettle Tea
Bring a pot of water to low boil. Add dried lavender, mullein, nettle, motherwort, colts foot, and sarsparilla. Simmer for about ten minutes. Turn off the burner, and let the herbs steep. Drain and drink warm or cool.Good for coughs, allergies, and a jumpy nervous system.
Cold Season Revitalizer
This is a simple way to treat a sore throat and/or a tired body. Boil a cup of water. Add a tablespoon of apple cider vinegar, a teaspoon of fresh grated ginger, juice from one lemon, and a bit of honey. A dash of chili powder or cayenne makes it extra warming
As a sun-seeking California girl with a sensitive constitution, I can attest first hand to the importance of adjusting one’s diet to keep in step with the changing seasons. As the weather gets colder and damper, be sure to imbibe plenty of hot, nourishing foods and liquids. This is definitely the advent of soup season. You can have fun in the kitchen with a myriad of vegetarian soups. Like making salad, start with a few quality ingredients you enjoy, a stock or broth, and get to playing! This is also a good time to garnish foods and teas with seasonal herbs and spices, such as ginger, cinnamon, and cloves. Not only do such herbs and spices give a cozy feel, they are also rich with medicinal benefits.
Let’s start with ginger:
“Taken at the onset of a general cold, particularly if chills accompany the episode, is a popular and effective way of countering wintertime distresses” (Herbal Medicine, Charles W. Kane). According the Anne McIntyre (Top 100 Herbal Remedies) both ginger and cinnamon are good for promoting circulation. Sipping on fresh ginger tea is a great way to stay toasty. Just boil fresh grated ginger in water, and add honey and lemon if desired.
Clove always brings about a yuletide feel for me, and furthermore it is a stimulant with anesthetic and antiseptic properties. “Internally use clove for nausea and indigestion with gas pain originating from the stomach or the intestines” (Herbal Medicine, Charles W. Kane).
I am also a big fan of cinnamon, cardamom, and nutmeg, which can be used to make delicious spicy teas. Cinnamon also does well in savory vegetable or lentil dishes. And, whole clove is pleasant to keep in small bowls around the house, just for the aromatic effects.
Here is a simple recipe for a seasonal soup: Creamy Vegan Pumpkin-Coconut Soup
Start with water, miso, coconut milk, and pumpkin puree. Bring ingredients to a gentle boil. Add chopped veggies of choice (I used green cabbage, kale, and shitake mushrooms). Add fresh sliced ginger. Boil on low until veggies soften. Add sea salt or Bragg’s and garam masala. For an extra kick, throw in some black pepper and paprika too!