Posts filed under Ayurveda

Younger Looking Skin: the best Natural Tips for Detoxing your Skin

Our skin is a reflection of our inner physical and mental state.  What I've learned from all my years of Yoga practice, Ayurveda’s studies and my work in the chemical industry is that skin care requires way more than expensive potions and lotions.  In other words, your skin tells the story of your alignment with nature and this alignment is the key to radiant skin.  

Read more …
Posted on July 25, 2016 by Eduardo Martinez and filed under Ayurveda, essential oils and tagged young skin natural tips for healthy skin healthy skin natural remedies.

Panama Blend (traveling green smoothie)

One of my favorite things about green smoothies is that they are the easiest way to diversity your intake of nutrients for breakfast.  This is even more relevant when traveling, when your body's wisdom craves the surrounding flora.  If there is a blender available, I don't waste the opportunity to visit the local markets (and yards) and feast on the regional chlorophyll. 

I was recently traveling through my homeland of Panama, where the local cuisine isn't rich in greens so I took it as challenge to find ingredients for what turned out to be a fabulous green smoothie.  So hoping that it will inspire you in your next "green" travelings, here is the recipe:

Ingredients (2 servings)

  • 4 cups of spinach (not a lot of local greens available in the market, but watercress and spinach grow easily in most tropical regions)
  • 1 banana (tons of fruits available, but I opted to keep it simple)
  • a handful of local spearmint + wild cilantro (these I found in my mom's backyard...wild herbs taste so WILD, you can taste the Prana or life force on these local beauties)
  • 1/2 an avocado (this is a gingo luxury! but I deserve it)
  • 1/2 tsp of minced ginger
  • 1/2 tsp of turmeric (no local turmeric roots available but I was craving some astringent flavors, local stores carry tons of spices so if fresh ingredients aren't available, improvise)
  • 1/2 tsp of sea salt (local sea salt made this a fun ingredient to add)
  • 1 Tbs of local eucalyptus honey (yummm!!!)
  • 1/2 cup of water 
  1.  Add all ingredients to a blender.  Blend!  I don't like cold smoothies but you can add either a frozen banana or ice instead of water.  Enjoy.
Posted on July 11, 2016 by Eduardo Martinez and filed under Ayurveda, cooking, inspiration, wellness, travel and tagged green smoothie panama local food Ayurveda yoga wisdom wellness.

Red Lentil Soup with Caramelized Onions

I know Summer isn't a traditional season to be thinking about hot soup, but I happen to work in an office that is kept at sub-zero temperatures for the same reason that offices across American suffer from the same Tundra conditions: insanity!  Soups are a low sugar/high fiber way to satisfy hunger and keep you warm.  One of my all-year-round go-to soups is lentil soup.

Lentils are high in protein and high in fibers.  According to an article in Medical News Today, "many studies have suggested that increasing consumption of foods like lentils decreases the risk of obesity, diabetes, heart diseases and overall mortality while promoting a healthy complexion and hair, increased energy and overall lower weight."  Lentils can be found in red, brown and green varieties.   I love them all, but I find that split red lentils are quick and easy to prepare when compared to other beans so this soup recipe is non only  accessible, fast, inexpensive and a high -quality protein source, but it's also warming, satisfying and easy to freeze - a huge time saver for those of us with busy schedules and lack of cooking inspiration.  

Serves 4-6

  • 1 tablespoons of coconut oil (I use Olive Oil in colder month, but an Ayurveda trick is to use coconut oil for cooling)

  • 1 small yellow onion, diced

  • 1 celery stick, diced

  • 1 carrot, peeled and diced

  • 1 small piece of fresh ginger, peeled and minced

  • ½ teaspoon turmeric powder

  • ½ teaspoon coriander powder

  • ½ teaspoon cumin powder

  • 2 yellow beets, peeled and diced

  • 6 cups of water or store-bought low-sodium vegetable broth (MSG-free, gluten-free) version

  • 1¼ cups split red lentils which you have soaked overnight, drained and rinse thoroughly.

  • 1 teaspoon sea salt, plus more to taste

  • ¼ teaspoon pepper, plus more to taste

  • 1 yellow onion, thinly sliced

  • 1 Tablespoon of olive oil

  • 1 tablespoon of fresh thyme - optional

 

  1. Important- The night before (or at least two hours before if using split lentils),  soak the lentils at room temperature.  Then drain and thoroughly rinse them.  This will remove gas causing enzymes from lentils -yes even the split ones.  There is science to back this up but trust the Ayurveda wisdom on this one.

  2.  Heat a medium-sized saucepan over medium-high heat and add 1 tablespoon of coconut oil. When it dances, add the diced yellow onion, carrot, celery, turmeric, cumin, ginger and coriander powder.

  3. Cook until the onion soften and the mixture becomes aromatic, ~3 to 5 minutes. Sofrito style for those Caribbean brothers and sisters.

  4. Add water or vegetable broth and bring the mixture to a boil. Add the red lentils and reduce the heat to a simmer. Season with salt and pepper and continue cooking at a simmer for 15 to 25 minutes, or until the lentils are soft and the vegetables are tender.  Stir and monitor every five minutes so lentils don’t stick to the bottom of your pan.

  5. Prepare the caramelized onions while the soup cooks. If using thyme, remove the leaves from stems till you accumulate enough thyme leaves.

  6. Heat a medium-sized skillet or frying pan over medium-high heat, add 1 tablespoon of olive oil, and heat until the oil dances. Add the onion, cook for 3 minutes and reduce to low temperature.  Add thyme..

  7.  Keep the heat low so the onions begin to brown, stirring often so onion won’t stick.

  8.  If the onions start sticking to the pan, add a bit of water. Continue cooking for 15 minutes or until the onions are caramelized and golden brown. Season with a pinch of salt and pepper.

  9. Fill bowls with soup and top with a tablespoon of onions and serve, or simply stir the onions into the soup.

Posted on June 29, 2016 by Eduardo Martinez and filed under cooking, Ayurveda and tagged lentil soup red lentil soup soups caramelized onion red lentil soup with caramelized onions legume.

Fruits on the Bottom Chia Seed Pudding

I have been up-ing my game in my Ayurveda understanding and its applications.  Simplified, Ayurveda is a science of life and wellness.  One of the Ayurvedic wellness habits is to eat a healthy and easy to digest breakfast –though this isn’t exclusive to Ayurveda. 

My preferred breakfast is a green smoothie, but it is always good to have a few options in the week.  Recently I was re-introduced to chia puddings and realized how convenient it can be on those mornings I know I won’t have time to prepared a smoothie.

Very healthy, chia seed pudding is packed with protein, Omega-3, antioxidants and calcium.  You can get more benefits of this mighty seed by visiting this nice post by Marry Spencer via Health & Fitness Shops.  

It can be made under 5 minutes. I basically prepared it the night before so it is ready to eat or to go the next morning.

 This is my Fruit in the Bottom Chia Seed Pudding recipe:

 Ingredients - for one or two servings

·        1 cup almond milk

·        1/4 cup Chia Seeds

·        1/2 teaspoon vanilla extract

·       1/4 cup (or less) honey or stevia syrop (I should add that I don't like the taste of stevia at all but it's sweet)

·        1/3 cup of fruits (I prefer mangoes or strawberries)

 

Instructions

1.     For Blended/Smooth Version: Place all ingredients in blender minus fruits and blend on high for 1-2 minutes until completely smooth.

or

1.     For Whole Chia Seed Version: Blend all ingredients except chia seeds & fruits in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.

2.      Place fruits at the bottom of a jar or glass container, then pour chia mixture and place in the refrigerator for at least 4 hours or overnight to let it gel.

 

Posted on March 25, 2016 by Eduardo Martinez and filed under Ayurveda, cooking, inspiration, wellness and tagged Chia Seed Pudding Chia Seed Ayurveda Recipes.

Turmeric Tea: healthy and delicious

Turmeric is an ancient root used for its healing properties for centuries. Turmeric comes from the root of the Curcuma Longa plant. To manufacture it, the roots of the plant are boiled, dried and then ground into a powder. Traditionally used in Chinese and Indian medicine (from killing fungus to curing cancer), the powerful anti-inflammatory and antiseptic qualities of turmeric have made it a precious commodity for ages! 

I also happen to love it's flavor.  Bitter, warm and sweet, Turmeric evokes oranges and ginger on a Galician landscape.  I have been using it in all my cooking for some time, but this tea inspired by Ayurvedic traditions is a great evening companion of late.

 

Turmeric tea

1 cup of Almond milk

1 tablespoon of turmeric

1 tablespoon of raw honey

1/2 teaspoon of coconut oil

Pour almond milk into a saucepan and warm for 2 minutes, add coconut oil, raw honey and turmeric powder. Continue to warm for another 2 minutes.  Stir well and pour into cup or glass. 


Posted on March 2, 2016 by Eduardo Martinez and filed under cooking, Yoga, wellness, yoga mat, Ayurveda and tagged Ayurveda turmeric turmeric tea herbs.