Delicious Winter Salad Toasted Millet, Roasted Fennel, and Avocado

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Serves six
1 cup millet
2 1/2 cups of vegetable stock
5 tablespoons olive oil, divided
3 tablespoons orange juice divided (half squeeze orange)
2 fennel bulbs=stalks removed, halved
and cut into 1 1/2 inch wedges
Salt, pepper, and turmeric to taste
2 tablespoon stone-ground mustard
2 avocados sliced
1/4 cup chopped kalamata olives
1/4 cup chopped fresh mint

This recipe has the six tastes Ayurvedicly correct. Since it’s the holidays many of us will be breaking the rules of food combining.  If that is the case, omit one avocado, replace with four tangerines, peeled and segmented.  This salad is packed with flavor and will be on our table for Christmas.  Enjoy!

Heat saucepan over medium heat.  Add millet and taost, stirring frequently, until light brown and fragrant, about 7 minutes.  Carefully add vegetable stock and bring to a boil.  Cover, reduce to a simmer ,a nd cook until millet is tender and liquid is absorbed, 20 to 25 minutes.  Remove from heat and let sit, covered, for 5 minutes.  Fluff with a fork.

Meanwhile, preheat oven to 425 degrees F.  In a small bowl, whisk together 1 tablespoon oil and 1 tablespoon orange juice.  Toss with fennel and sprinkle with salt and pepper.  Roast on baking sheet in the oven until fennel is tender and golden, 20 to 30 minutes to prevent sticking.

Whisk together remaining oil, orange juice, balsamic vinegar, and mustard.  Combine dressing, cooked millet, fennel, avocado, olives, and mint in a large bowl.  Serve immediately.

Enjoy!

Coconut

Summer Cool Down Tips to Balance Your Pitta Dosha

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    Signs and Symptoms of Pitta Dosha Out of Balance

In the summer pitta dosha is elevated the quickest.  Pitta governs our skin.  If your skin easily breaks out with acne, hives, or rashes this is a sign you have Pitta skin.  You may sunburn easily or even prone to sun spots.  Your bowels may become loose, diarrhea, or experience a burning sensation with elimanation.  Pittas’ have a tendency towards acid indigestion, heart burn, regurgitation, and burning feet.  When we get heated up in our mind you may become irritable, judgmental, angry, or violent.  This group of examples are symptoms you may feel off and on through out the whole year when your Pitta is out of balance. Below are a few ways to remedy your situation.

If you would like more information on these issues now would be a great time for an Ayurvedic Consultation!  I have worked with many individuals in restoring their body, mind and digestion to optimal health.

Summer Cool Down Tips to Balance Your Pitta Dosha

When you know you are going to be in the hot sun all day, it is helpful to wear white, different shades or blue, and violet.  All three of these colors are cooling to the mind and body.

      Essential oils to keep in your range of reach is Lavenden.  Lavenden is sweeter then regular Lavendar and tridoshic.  Sweet pacifies Pitta.  Sandelwood is tridoshic and cooling.

  When out in the heat wear a damp wet scarf or bandana around your neck.  Carry Rose Water with you to sprits your face and body.  In your water add a sprig of mint or a few pieces of cucumber into your glass both are cooling.

When it comes to the mind over heating you might experience irritability or judgement.  If this occurs the above tips will help you and drink a coconut water.   If you experience loose stools, acid indigestion, heartburn, and sunburn or any of the above symptoms follow the suggestions below.

      Avoid hot spicy foods, fermented food, citrus fruit and sour fruit.  Favor cooling foods such as green leafy veggies, cilantro, coconut, lime, sweet fruit, pomegranate juice, red apples, red grapes, and legumes, and aloe vera. Cook with Ghee or Coconut oil. Both are cooling.

     Jewelry: Silver is cooling.  If your mind becomes irritable, judgmental, or angry wear silver.  When your skin is prone to rashes and acne silver is best.  You may wear a pearl which purifies the blood, helps with inflammation, and protects the mind against anger. Moonstone brings moon energy.  Calms and cools the mind.  Relates to human emotions and affects bodily water.  Helps heal emotional stress at new moon and full moon. Amethyst increases love, compassion, hope, and protection.  Amethyst controls the mind of emotional temperment.

For more in depth information book a consultation with Nickole Gonzales.  I look forward to assisting you with your health and wellness!

 

Spaghetti Squash Cut

Squash Season, Here’s a New Twist to Mac and Cheese

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1 large spaghetti squash
Safflower oil
2 cups broccoli florets, steamed. Option 1 cup of spinach
1 tablespoon ghee
1 tablespoon flour
1 cup milk, almond, or soy
1 cup shredded cheddar cheese
1/2 cup grated parmesan
1 teaspoon red pepper flakes or chile powder
1 teaspoon of black pepper
1/2 teaspoon of mineral salt
1/4 teaspoon of garlic powder
1/4 teaspoon of turmeric
1 table spoon grated parmesan, optional garnish

DIRECTIONS

  1. Preheat oven to 400ºF. Cut spaghetti squash in half, and scoop out and discard seeds. Brush oil onto the center of both halves of squash, and place cut side up on a cookie sheet. Roast until tender when pierced with a knife, about 50 minutes.
  2. Remove squash from oven, and let cool. Once it’s safe to handle, scrape flesh into a large bowl. Add in all spices and steamed broccoli florets to bowl and set aside.
  3. In a large saucepan, melt ghee on medium heat and whisk in flour. Add milk and whisk quickly. Turn heat down to low, add both cheeses to saucepan, and stir until melted. Remove from heat.
  4. Pour cheese sauce over spaghetti squash and broccoli mixture, and toss until all the squash is covered. If you used spinach add to mixture or layer the bottom of your oiled casserole dish with spinach then squash mixture on top.
  5. Sprinkle 1 tablespoon of parmesan cheese to top of casserole dish and place back in oven. Cook on 400 for 10 minutes and then turn on the broiler to brown.

Let your members know about the latest news for the ministry. Highlight your mission statement and the goals of the ministry.

In Ayurveda we want each meal to have the six taste.
Sweet, Sour, Salty, Pungent, Bitter, and Astringent.

This meal has all six taste. Enjoy!

Note~ I usually only use 1 and 1/2 of the Spaghetti Squash and take the remainder and use it as noodles for a stir fry.