Winter Pasta for Vata

Pasta tossed with sautéed vegetables, besides being delicious, is about as fast as ayurvedic fast food can be. Great for dinner and a lovely lunchtime meal with cheese and nuts added, pasta with vegetables is a first and last resort when mealtime calls and cook time is in short supply.

Vata governs all movement in the mind and body. It controls blood flow, elimination of wastes, breathing and the movement of thoughts across the mind.

Since Pitta and Kapha cannot move without it, Vata is considered the leader of the three Ayurvedic Principles in the body. It’s very important to keep Vata in good balance.

Winter Pasta for Vata

Reprinted with permission from Heaven’s Banquet by Miriam Kasin Hospodar

A julienne of carrots and fennel tossed with Ginger Gremolata. Whole wheat pasta offers a nice color contrast to the fennel. If fennel is not in season, substitute slivered celery or even julienned green beans. (Don’t worry about the fennel tops — I just like to utilize them if the fennel bulb has been gracious enough to provide them). You can toast fennel seeds in the toaster oven, which works perfectly when you watch them like a hawk. They go from lightly toasted to burned in seconds.

Ingredients

  • 1 pound (500 g) fresh linguine, fettuccine, or spaghetti or ½ pound (230 g) dried
  • ⅓ cup (80 ml) oil
  • Pinch of hing (optional)
  • 2 cups (180 g) carrots, cut into 2-inch (5 cm) lengths and finely julienned
  • 3 cups (330 g) fennel stalks, cut into 2-inch (5 cm) lengths and slivered lengthwise
  • Up to 4 tablespoons chopped fennel tops (if on the fennel bulb)
  • Liquid seasoning or salt
  • 1 tablespoon fennel seeds
  • 2 tablespoons lemon juice
  • ½ cup (50 g) slivered pecans, lightly toasted
  • Black pepper

Directions

  1. Cook the pasta until al dente. Drain.
  2. Heat the oil in a large skillet over low heat. Add the hing and sauté for 30 seconds, until fragrant. Add the carrots, fennel, and fennel tops and sprinkle with liquid seasoning or salt. Stir, cover, and cook until tender, stirring occasionally.
  3. Toss the vegetables, fennel seeds, lemon juice, Ginger Gremolata, pecans, and a sprinkling of black pepper with the pasta. Adjust the seasoning. Serve with Ginger Gremolata

Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way

In 1959, Maharishi Mahesh Yogi embarked on a global quest to revive the practice of a simple meditation technique known as Transcendental Meditation®, with the goal of helping people achieve lives free of stress and infused with inner peace. Since then, millions of people, in over 50 countries, have learned Transcendental Meditation. The importance of turning inward and relieving stress is now widely accepted around the world due to Maharishi's efforts. As part of his revival of this ancient wisdom, Maharishi introduced Ayurveda to the western world. In Sanskrit, Ayurveda literally translated means "the science of life." In honor of him, our company is named Maharishi Ayurveda. Maharishi means "great seer" in Sanskrit, and it is appropriate that the revival of this ancient knowledge is prefaced this way. Maharishi was unyielding when it came to the authenticity of these ancient formulations and their purity. In the early days of Maharishi Ayurveda, Maharishi, surrounded by the greatest Ayurvedic experts in India, rejected formulas due to minor deviations from the ancient original texts or due to lack of purity in the formula. This is the foundation of vpk® by Maharishi Ayurveda: Authentic, Pure, Effective and Safe. For more information on our Founder and the Transcendental Meditation technique, please visit http://www.tm.org. - See more at: http://www.mapi.com/our-story/our-story.html#gsc.tab=0
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