I have had every burner, my food processor, blender, juicer, oven, mixer, masher and more going.
It’s true that I am regular daily cook but this time I went over the top.
Why? Well, in January my family went through a few colds and I was so grateful that I had a kitchen immersion back in the fall and had stocked up on many meals that I put in the freezer. During January we went through mostly all of it. It was wonderful to have my very own homemade soups, stews and snacks on hand when I was feeling under the weather or caring for the rest of the family.
But feeling under the weather is not the only reason to stock up.
We live busy lives, sometimes you are not in the mood to cook (and/or clean) or you just get stuck by the never-ending question…what should I eat for dinner?
Those are good times to reach in the freezer and pull out something you made months earlier. In addition to my kitchen immersion being in service of freezer foods I was also fine-tuning my families grab and go foods and our digestive health and went to town on fermenting foods. Fermented foods help with digestion by introducing beneficial bacteria into your gut and help balance your digestive system. With a proper balance of gut flora and digestive enzymes you will absorb more of the nutrients in the foods you eat. A healthy gut has also been known to slow down or reverse some diseases and improve immunity.
According to Chinese Medicine (and other eastern health philosophies) a healthy digestive system is the key to a long and healthy life.
Because of this I am always looking for ways to refine the food we eat to give us the best digestive health we can have.
So this month I wanted to share some of the recipes I have been cooking in my kitchen immersion in hopes to inspire you to have your very own. Try dedicating a Sunday or a day you have free to immerse yourself in the kitchen. Another idea is this: each time you do cook make a large batches. You can do this with freezer foods, but also snacks and even smoothies. You will be glad you did, especially on those nights you come home and think…what should I eat for dinner?
Recipes Below… ENJOY!
In health and service
RECIPES FOR A KITCHEN IMMERSION:
If you missed the September blog post you might want to revisit it:
It was called Stock up on Stocks.
You can find it here: https://www.yogatreesf.com/stock-stocks/
This is a good place to start.
But don’t get stopped, if you don’t have stock just use water.
SOAKING YOUR FOOD
If you walk into my kitchen you will often see many bowls and mason jars with foods soaking in them.
Among those bowls you will find:
Soaking these foods will help with digestion. Why? Because many of these foods contain something called phytic acid. Phytic acid is an enzyme inhibitors that interferes with the digestive process. When you soak these foods you get rid of the phytic acid and your intestines are so much happier.
FOR NUTS AND SEEDS
Nuts are one of those foods that you can often eat too many of. So if you are going to indulge, or just eat a good amount get the highest quality nut or seed you can into your body. You can do this by soaking them. (For all the reasons stated above).
Soak in a mason jar, add water to completely cover and let sit for 12-24 hours. Rinse the soaking water off and then keep them in fresh water that you change out daily in the fridge.
If you can dry them out then do so, they will last longer.
If you own a dehydrator that is awesome. Set it for 115 degrees and dehydrate until they are completely dry. (Each nut takes a different amount of time so keep an eye on them).
If you don’t own a dehydrator then dry them in your oven by setting the oven to the lowest degrees you can over night. (200 if your oven goes that low).
ALMOND & CASHEW MILK
I love having fresh nut milks on hand. It’s great to add to a smoothie, drink plain or use in recipes.
Take your soaked nuts and add them to the blender with 3 cups of water.
Blend until the nuts are all ground up. You can either keep that consistency or wring through cheesecloth. Add honey or dates of you want it sweeter.
This is a staple in my house and therefore lentils are always soaking in my kitchen. I use the red kind, as well as green and french lentils.
Here is my super duper quick red lentil soup. It’s like an Indian dal.
I make it in large batches and freeze it for future meals.
And red lentils cook up in 20 minutes so it’s even a good recipe to remember for when you do have time during the week.
1 cup red lentils
4-8 cups of water (depending on how watery you want it)
3 carrots- cubed
1 sweet potato- cubed
Cumin- adjust the amount to how spicy you like it
Salt- for flavor
Bring lentils and water to a boil. Simmer and add the vegetables.
Let cook for 15 minutes, Add spices and cook till lentils and vegetables are soft about 20-25 minutes. Add salt to flavor at the end.
If you live in the bay area, besides the little rain we have gotten lately you will know that it’s been unusually hot here over these winter months. I am not a huge advocate for juicing in the winter but because of this weather I was hooked on this juice for about a week, a few times a day. If you are feeling in need of a detox as well you might want to try this juice out. Believe me, it’s cleansing.
2-3 celery sticks
1 cucumber- peeled
A bunch of kale
Add all into the juicer and drink.
2-3 tablespoons of Ghee
1-quart liquid (water, beef broth or chicken broth or combo)
1 leek- finely chopped
2 tomatoes chopped
2-3 cloves of garlic minced
1 red pepper-chopped
1 carrot- chopped
1-2 tsp. cumin
1 tsp. oregano
1-pound grass feed beef
Sauté leek in ghee and add garlic. Add spices and salt. Add peppers and other vegetables and sauté for 5 minutes or until soft. Add some broth. Add meet and cook till brown, pour in stock and tomatoes and cook for 30 minutes. Bring to boil and simmer. Remove from heat and adjust seasoning to taste.
For more recipes check out 50 Food Freedom Favorites Ecookbook at
Darshana Weill, Mindfulness Teacher and Counselor and Yoga Teacher has counseled over 1100 women worldwide. Her main aim is to support her students to learn to feed their souls and nourish their bodies through individual sessions, group work, tele-classes, webinars and home-study programs. A guest teacher at the 2011 Yoga Journal Conference in San Francisco you can also find Darshana teaching LIVE between Sonoma and Santa Cruz CA or via tele-classes and webinars.
Get your free copy of Darshana’s EBook 5 Keys to End Unwanted Cravings and Find Food Freedom or to find out more about Darshana’s FOOD FREEDOM Programs check out www.darshanaweill.com or www.findfoodfreedom.com
To contact Darshana directly call 415-637-7222 or email her at firstname.lastname@example.org
WORKSHOPS WITH DARSHANA AT YOGA TREE
Treat PMS Naturally through Yoga and Mindful Eating
The Yoga of Food: How is life feeding you?
Sugar can be Medicine,
Yoga and Food For Emotional Eating,
Health Moms, Healthy Families,
Kick Cravings; A 21 Days program for women who want to take back their power over food.