RESOURCES FOR THE MODERN YOGI

Vata Season Grocery Shopping List

Posted by: on Dec 24, 2013 | No Comments
Vata Season Grocery Shopping List
image from fatfreevegan.com

 “If you want to know what to eat, just go to the Farmer’s Market.”
– Maya Tiwari, my first Ayurveda teacher

Ayurveda predates the whole local, sustainable, organic farm-to-table movement by about five thousand years!

So, yes, Mama Nature will give us a lot of clues to balance Vata at the Farmer’s Market, but for those of you that can’t get to one, or want to eat something besides fruit and veggies, I thought this week I would give you a little Vata season grocery shopping list. Keep in mind that if you are VERY Pitta or VERY Kapha, you will need to adjust this with either a bit more cooling food (Pitta) or lighter food (Kapha). Vata foods should be a little heavier – definitely favor cooked foods and think of foods that are very digestible and uncomplicated.

Here goes…

 Veggies:

  • sweet potatoes
  • string beans
  • beets
  • carrots
  • turnips
  • rutabaga
  • butternut squash
  • kabocha squash (my fave)
  • acorn squash

Roast them in the oven at 350 degrees for a half hour to 45 minutes until they get all soft and caramelized. YUM!

Fruits:

  • plums
  • peaches
  • BAKED apples (put some cinnamon and ginger powder on them, and bake at 350 for 15 minutes)
  • fresh figs and dates
  • avocados

Beans:

  • Mung dal and tofu cooked with digestive spices like cumin, black mustard, white pepper, ginger, fennel, tumeric and nutmeg.

Grains:

  • Basmati rice
  • good whole grain wheat products like pasta and bread.

Dairy:

  • soft or fresh cheeses like mozzarella, goat cheese or feta. And GHEE!

Nuts:

  • walnuts, cashews, brazil nuts, almonds (Trader Joe’s has the best prices on nuts!)

If you are a meat eater:

  • favor dark meat over white, and whole eggs over whites, and dark fish like salmon over flaky light fish like flounder.

Oils:

  • sesame, avocado, hazelnut, olive and almond

To tie it all together, here’s my recipe for a Thai inspired tofu, quick and easy at the end of a long Vata day.

Ali’s Thai Tofu

Chop a bunch of veggies-I use string beans, carrots, shiitake mushrooms, and finely chopped cauliflower, but you can use any that are appropriate for your dosha. I use around a cup of each of the veggies, chop them up well and put them aside in bowl. Then chop finely three cloves of garlic, half a medium sized onion, and around a tablespoon of fresh ginger. Put aside in bowl. Take a big handful of fresh cilantro and chop roughly-big pieces. Around 2/3 block of extra firm tofu, chopped into little cubes. (I dry the tofu even more by putting it between a few paper towels and then put something heavy on top like another pot and let it rest there for about a half an hour-it presses the tofu and gets even more water out, but you can skip this step if you’re in a hurry)

Using a big wok-like pan or frying pan, heat up about a tablespoon of toasted sesame oil. If you have whole cumin seeds, add about a teaspoon to the hot oil. You can also use cumin powder, but if that’s the case, add it later. I also throw in one dried chili pepper. Add veggies, garlic, onions, ginger leave to cook on one side for a couple minutes, then flip and let cook on other side a couple minutes. Then add tofu and around two tablespoons of tamari sauce. Give a couple more stirs, then add cilantro. Sprinkle with fresh lime juice and serve with lime wedges. This should serve three Kaphas, two Vatas, or one Pitta. 😉

Xoxo Ali

Tags: , , , , ,