Recently, I sprained my ankle. I had a big dance workshop coming up in two weeks, so I followed the recommendation of a couple different people and started drinking turmeric milk: “Golden Milk” (recipe forthcoming). Then I started craving the taste of it, and realizing that I wasn’t as obsessed with sweets as usual, because something about it was satisfying that urge. And, I could feel a difference for the better in my knees as well as my ankle, which was healing very well.
So I started doing some research into anti-inflammatory foods, like turmeric, and I kept reading more and more about Ayurveda. And I thought, well, what I’ve been doing isn’t working out so well for me, so perhaps I’ll give this a whiz.
Ten days in, I’ve almost stopped eating sugar entirely (something I thought I could never do), and I’m not craving it. At all. I’ve also noticed my pain is less and my energy is higher. So, whether that’s “Ayurvedic cooking” or just that I needed more legumes and vegetables, well – I’m loving it!
The dosha I’m having trouble with, and need to eat to pacify, seems to be Kapha. My brain seems to be Vatta, which diet I have been eating for years, but my body is getting into more and more pain and trouble – and it seems to be Kapha. (I say “seems to be” because I am sooooo not an expert.) This means lots of bitter, pungent, and astringent foods: normally my LEAST favorite thing. But I thought, well, I can try the spices to start without upending my whole diet. Let’s see what we see!!
Almost immediately, I stopped craving sugar, and I’ve gone from being someone who eats cookies after every meal, has sugary breakfast, and drinks sugary beverages all day long – to not having had sugar in seven days (other than honey in my ginger tea. Ok, I did fall off the wagon last night when I was out, but they had gluten-free sticky toffee pudding and who can resist such a lure? NOT ME. lol) So I’ll be sharing the recipes I’ve been cooking during this experimental period, along with new ones I try, so if you’re curious or just love Indian food (probably the majority of what I’ll do, at least in the early days), you can come along. So far, I’ve made chickpea curry, aloo gobi, and lots of turmeric milk and ginger tea. I’ve started snacking on pumpkin seeds and almonds instead of chips. I’ve also cut dairy milk, because I’ve noticed it makes me bloaty and swollen and grumpy – although I’m still eating cheese once a day. Hey, I’m not Superwoman. And I’m sure there’s some eggnog in my future, although I may be able to find the dairy-free kind. Mmmmmm. Eggnog.
OK. So, here ends my explanation of why some of my recipes will be getting a more vegetarian, less sugary, less salty work-over in the near future. Hope that’s ok with you. Mwah and xoxo.