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Welcome to month two of my four-month Ayurvedic healing journey. I started this because I am 14 months into deep grief. I lost my husband to death last year. I am just beginning to feel more steadiness in life and this seemed like a good time to take these healing steps. I’m not doing it alone; I am supported by the work of Ayurprana which is affiliated with The Ayurvedic Institute in Asheville, North Carolina.
The theme for month two is Nurturing. It’s a logical next step at the conclusion of the Cleanse. Have you taken some time to eat less, clean up your diet, and consider how and why you eat the things you do? If so, good for you! It’s an enlightening process, right? If not, there is still time to do so as we will be in the transition between summer and fall for a couple more weeks.
Nurturing starts with food. I encourage you to continue to explore the Seasonal Food Guide so that you can choose foods that grow in your area at this time of year. Don’t be fooled by what you see in the grocery store! Those foods hardly ever change, and many of them are being trucked in from all over the country. If you can visit your local farmers’ market you will see what is seasonal. Being healthy starts with making healthier choices.
Here’s a favorite recipe that I will be making this week. It calls for baby bok choy, best found in an Asian market, but regular sized bok choy works well too. The fresh ginger is warming and tridoshic, which means it’s good for all constitutions. Please don’t use dry ginger in this recipe as it will be too heating and might give you heartburn. Garlic is anti-inflammatory and supports the immune system as we move into fall. Share this nurturing food with a friend or family member and you will experience the joy of connection.
Sesame Bok Choy with Tofu
2 T sesame seeds
16 oz pkg firm tofu drained and cut into bite-size cubes
4 t sesame oil, divided
1 ½ lbs baby bok choy cut into 1” pieces
2 T fresh ginger, finely chopped
2 cloves of garlic, minced
1. Place sesame seeds in a bowl. Add the tofu to gently coat with the seeds. Heat 2 t oil in a medium skillet over medium heat. Cook the tofu, turning occasionally to lightly brown on all sides.
2. Heat remaining 2 t oil in a wok or large skillet over high heat. Add the bok choy, ginger and garlic and stir-fry for 4 minutes. Add in the tofu.
3. Serve with rice or noodles. Enjoy!
The theme for month two is Nurturing. It’s a logical next step at the conclusion of the Cleanse. Have you taken some time to eat less, clean up your diet, and consider how and why you eat the things you do? If so, good for you! It’s an enlightening process, right? If not, there is still time to do so as we will be in the transition between summer and fall for a couple more weeks.
Nurturing starts with food. I encourage you to continue to explore the Seasonal Food Guide so that you can choose foods that grow in your area at this time of year. Don’t be fooled by what you see in the grocery store! Those foods hardly ever change, and many of them are being trucked in from all over the country. If you can visit your local farmers’ market you will see what is seasonal. Being healthy starts with making healthier choices.
Here’s a favorite recipe that I will be making this week. It calls for baby bok choy, best found in an Asian market, but regular sized bok choy works well too. The fresh ginger is warming and tridoshic, which means it’s good for all constitutions. Please don’t use dry ginger in this recipe as it will be too heating and might give you heartburn. Garlic is anti-inflammatory and supports the immune system as we move into fall. Share this nurturing food with a friend or family member and you will experience the joy of connection.
Sesame Bok Choy with Tofu
2 T sesame seeds
16 oz pkg firm tofu drained and cut into bite-size cubes
4 t sesame oil, divided
1 ½ lbs baby bok choy cut into 1” pieces
2 T fresh ginger, finely chopped
2 cloves of garlic, minced
1. Place sesame seeds in a bowl. Add the tofu to gently coat with the seeds. Heat 2 t oil in a medium skillet over medium heat. Cook the tofu, turning occasionally to lightly brown on all sides.
2. Heat remaining 2 t oil in a wok or large skillet over high heat. Add the bok choy, ginger and garlic and stir-fry for 4 minutes. Add in the tofu.
3. Serve with rice or noodles. Enjoy!
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