Food for the body and mind
Author says listening to your body is key to maintaining health and happiness
FOR Ayurvedic health and lifestyle coach Lorien Waldron, good food is all about good digestion and great health. The Byron Bay resident has been focusing on creating nutritious, delicious food for the past 10 years with the use of Ayurvedic principles. Ayurveda originates from Indian culture, but the principles are universal and can be applied to the cooking of any food, according to Lorien (pictured). “One of my teachers says ‘we are what we digest, not what we eat’. I love the principles of making food light, warm and moist so that the food we eat is easy to digest and so we can receive the most nutrients possible out of the food we eat and have a healthy digestive system and healthy, happy body,” she said. Lorien said Ayurvedic cooking was about cooking intuitively and preparing your food so you could digest it as easily as possible, as well as making it delicious. “Yumminess is very important for developing a healthy appetite and relationship with your food,” she said. Lorien’s focus on good health began at a young age, and has led to her creating numerous recipes for an upcoming e-book. “I’ve always loved food,” she said. “To me cooking is a creative outlet; it is a ritual and a way of nourishing and loving my body and those around me. It was through food that I was first introduced to Ayurvedic medicine over 10 years ago and now it is wholesome nourishing food that I am passionate about sharing with others.” Lorien’s style of cooking is based on the concept that a person’s quality of mind depends on the quality of food they are consuming. “Eating is sacred and a very important part of the day as the food we digest becomes one with our body, and in Ayurvedic medicine the food we eat is considered to nourish the tissues of our body as well as the mind and our thoughts,” she said. Lorien said many people suffered from food allergies and intolerances, but Ayurveda encouraged eating for your body type, and eating intuitively so you get the most nutrients out of it. “There’s no point eating the best super foods in the world if your body isn’t digesting them well,” she said.
Love Me Up Vegie Subji
Vegetables are divine and this is one of the simplest yet exotically delicious ways you can enjoy them. Warming, easy on the digestive system and light, this subji will love your body up and give you some warming spice to keep your digestive fire thriving. Serves: 4 / Time: 35 mins
1 tbs ghee or coconut oil 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp ginger, freshly grated/chopped 1 tsp turmeric powder ¼ of a large pumpkin, chopped into small–medium-sized cubes 1 large handful of green beans, chopped into thirds 1 medium zucchini, chopped into cubes ½ cup fresh coriander ¼ cup water 1 tsp sea salt A few cracks of black pepper
Warm ghee or coconut oil in a large pot over a medium heat. Add cumin and coriander seeds and stir as they sizzle for 1–2 minutes. Add fresh ginger and turmeric powder. Stir with a wooden spoon to mix ginger with the spices. Add green beans, zucchini and pumpkin. Stir continuously to toast the vegetables evenly in the pot. Add ¼ cup of water, a pinch of sea salt and a few cracks of black pepper. Continue to stir regularly on a mediumhigh heat for another 2–3 minutes then place lid on and simmer on medium heat for 10–15 minutes or until the vegetables are soft. Tip: You can make a subji out of any selection of vegetables that are in season. The main principles are to toast the spices and add a little water to let the vegies moisten and soften.
Lorien’s e-book of recipes will be released next month and you can visit her website www.WholesomeLovingGoodness.com for free seasonal Ayurvedic recipes and inspirational health and lifestyle tips. Or connect with her on Facebook and Instagram, @WholesomeLovingGoodness.