Autumn has arrived in the Northern Hemisphere, and we’re entering the period known in Ayurveda as “Vata season.” Vata is the mind-body principle of air and space, and this is the time when we need to pay particular attention to staying warm and grounded, so that the imbalances in Vata don’t leave us anxious, spacy, and prone to insomnia, digestive issues, and dry skin and hair.
Pasta is an excellent food to balance Vata. The best pastas are made with organic grains such as wheat, rice, and quinoa. While cheese is good for balancing Vata, it does have a high fat content, so use just enough to add flavor. Try feta, paneer, or small amounts of Parmesan.
For the following recipe, the pasta should be cooked separately according to the package information. Cook enough pasta to serve 4. Garnish with your favorite cheese, chopped fresh herbs, toasted almonds or pine nuts, and some cracked black pepper.
- 1 cup marinated artichokes from a jar or can, rinse well and marinate ½ cut artichokes in lemon juice, olive oil, oregano and garlic if you like)
- 1 cup chopped onion or leeks
- 1 cup asparagus cut into 1 inch pieces
- 1 cup French cut green beans
- 2 cup watercress or red Swiss chard, cut into bit size pieces
- 1 cup vegetable broth
- 1 tablespoon ghee
- 1 tablespoon olive oil
- 2 tablespoon artichoke marinade or balsamic vinegar (use lightly)
- 1 tablespoon Braggs or tamari
- 1 teaspoon pepper
- 1 teaspoon basil or 2 tablespoons fresh chopped
- 1 teaspoon oregano, dry
- Sauté the onions or leeks in a pan with the ghee and olive oil.
- Simmer for 1 minute, and then add all the ingredients in the second column.
- Simmer 1 minute. Add the asparagus, green beans and artichokes. Simmer for 2 –3 minutes on a high heat.
- Add broth, and don’t let the mixture get dry. Add water cress or chard and simmer until greens are wilted.
- Pour the sauce over cooked pasta or serve it already tossed in the pasta.