Happy June! If you’ve been following along on Instagram, you know that I’m in the middle of the first part of my training to be an Ayurvedic Health Counselor. I’ve already experienced profound healing from incorporating Ayurvedic practices into my own life and I’m excited to share some of what I’m learning with all of you.
I’m still digesting a lot of about Ayurveda theory to understand how how it works in my own body, so for right now, I’m going to stick to mostly sharing seasonal recipes and maybe some lifestyle practices but as I dive deeper into my own education, I’ll be expanding this content. In addition to my own training, I’m also working with an Ayurvedic medicine doctor, so there will be more and more Ayurveda content in the coming months.
Even though the weather is beginning to warm up here in New England, we are still experiencing the renewal of the spring season. According to Ayurveda, the spring is a time for the body to naturally cleanse itself so it’s important to not skip over this time in the seasonal cycle even as summer approaches. Just as the earth begins to awaken again–the snow melts and the rivers begin to move again–our bodies also have a natural process to clear out winter stagnation.
The heavy and dense qualities of winter need to be moved out of the body and one way to do this is through dietary changes to complement the season. The earth naturally provides us detoxify foods this time of year that help increase our digestive fire and move out the accumulated stagnation and excess moisture.
During the springtime, the Ayurvedic diet focuses on berries, spicy soups, seasonal greens and warming spices such as ginger, all aimed to help the body detoxify naturally. In this simple dairy free warm soup recipe, you’ll find bring seasonal greens to detoxify and warming spices to stoke your digestive fire. This recipe was inspired by The Everyday Ayurveda Cookbook.
Leave a comment below if you make the recipe and let me know what you think.
- 3 cups water
- 1 1/2 bunches broccoli rabe
- 1/2 cups chickpeas, drained
- 2 tbls olive oil
- Juice of 1/2 lemon
- 1 tsp Himalayan sea salt
- 1 tsp basil
- Dash of cayenne pepper
- Ground pepper to taste
- In a medium saucepan bring 2 cups of water to a boil, add in broccoli and cover; cook until tender (approximately 13 minutes)
- Once done, in a blender add the remainder of the ingredients along with cooked broccoli
- Blend until thoroughly pureed
- Return soup to the pan and heat over low until soup is warmed
- Add a few squeeze of lemon if desired and serve