What is Ayurveda? Here, I have asked my friend and food mentor Turiya Warman, to answer some questions that are often asked when we hear the word 'Ayurveda.' She explains it simply and passionately, with intuitiveness and knowledge, both learned and experienced.
Turiya Warman is a British food and wellness enthusiast tucked away in the North of Scotland, where I met her. Not only does she cook delightfully delicious food, but she does it with mindfulness and a fiery energy that cannot be ignored. She cooks with a combination of love and knowledge, creating simplistically wholesome meals that feed the soul.
Over the years of traveling and learning, Ayurveda has become the foundation of her cooking and way of life. When I arrived at Newbold Trust in Forres, Scotland and began working in the kitchen under Turiya, I knew very little about what Ayurveda was. I certainly did not know how to make coconut dahl, why
ghee was so important, or what kitcheri was. In a little over a year though, she had
simultaneously become one of my dearest friends and my Ayurvedic mentor.
She has taught and inspired me so much that I wanted to share with you all!
Here are some questions about her own cooking and also about the basics of Ayurveda that I thought would be great to have answered. And be sure to scroll down for three righteous recipes!
1) When did you realize that cooking was a form of expression that you wanted to pursue? From a very young age I found pleasure in cooking, making the roast with my mother, every Sunday, feeling that connection between what I did and how the gravy would taste. Intuitively I understood the relationship between love, attention and food. It took me until I was 27 and travelling the yoga circuit until I found my place in the kitchen. I was blessed to be given the opportunity to work in the kitchen at Suryalila Yoga Centre in Spain. As you were inspired by my passion in the kitchen, I was massively influenced by the head chef Gemma. The way she presented the food and put so much love and energy into her creations made me want to pursue cooking. Cooking gives me enormous pleasure, to connect with the beauty of creation but also to give it away freely connects me to that love and care I felt as a child.
2) Can you tell us what Ayurveda actually is, and why it has become such a huge force in your life? Āyurveda literally means knowledge (veda) of life (āyuh), it is an approach to health that focuses on prevention of illness. Illness develops when there is an imbalance in the system, Āyurveda is the knowledge that can restore and maintain our natural balance. It works when people take responsibility for their own health, looking at their diet, lifestyle, exercise, mental health, and environment. The understanding comes from recognizing that we are influenced by so many different factors: our individual constitution (prakṛti) and changes in daily, seasonal, and chronological factors. We all know that every cause has an effect; what is revealed though Āyurveda is the observable and logical relations of these laws, and how we can best use them to improve our health and happiness. When you have even a basic knowledge of these laws it can improve your health enormously. For me, it is the most beautiful expression of the divine laws, to see in God’s creation, not only how complex the human body is but also that we do not need to suffer. Suffering shows there is an imbalance and returning to our natural, harmonious, peaceful balance is the purpose of Ayurveda. That has been my journey and I want to help others find that same peace.
3) You are currently living in Scotland. How does the environment you live in affect the food you make? The most obvious factor is the cold! It means most of the year round I cook warming curries, soups and stews, I love this type of food so it suits me very well. In this particular area (Morayshire) there is the most wonderful culture of organic gardening. There are a lot of community-based projects which nurture this connection to the earth. Just this week I was picking fresh spinach, chard, nettles, tat soi, and some parsnips. As much as possible I try to eat locally and where I live it is possible to do that. Connecting with the freshness and the earth is most inspiring and it helps to build that reverence for what we are consuming.
4) There are so many fads and diets out there-what makes Ayurveda more than a fad diet? Fad diets look to ‘fix’ a problem by replacing, omitting or introducing some magic ingredient that will change your body, be it gluten, sugar, fat, raw food or carbohydrate. Instead of looking to small gains, over short periods of time, Āyurveda is looking for the ‘big win’: peace, serenity and lasting health. This is done by building a relationship with an Āyurvedic practitioner or doctor who is listening to the clients needs. It is a process of working together and finding solutions that feel good, and that can be done for the rest of their life. Another difference is that diet and lifestyle choices need to change through the year, depending on weather, illness, physical exertion and sleep. A fad diet misses these nuances that are needed to account for the changing factors we all experience. An example of this is eating salad; we are told to eat salad as a healthy choice, but does anyone actually want to eat this on a cold, wet January day? Or would you rather have a soup with winter vegetables, drizzled with olive oil? Ayurveda is looking at the complete person and a fad diet is looking at only one factor.
5) You have traveled to quite a few different countries and continents! Has it changed the way you view and cook food? If so, how? In so many ways, when I was in Cambodia I learnt to appreciate the smell of cooking rice, in Guatemala I learnt what it meant to be truly grateful for food, in Italy I learnt that making pasta from scratch is one of the most joyful pleasures in life; together with family and then sitting down to enjoy. I have been shaped as a chef by so many experiences and people who have shared with me recipes, stories, health tips, and I think of them when I’m cooking. It is like a beautiful tapestry that connects me to the people I love and these happy memories from all over the world. Every time I make gravy I think of my mother, every time I make tzatziki I think of you! When I was in India I was told that the food cooked by the mother for her child is the purest food because that kind of love cannot be contaminated. Every culture and country has a beautiful way to relate to food. I feel blessed to be able to share this with people; it enriches my cooking experience and those that I cook for.
6) When do you feel the most inspired to cook? When I am cooking for the people I love. I loved living in community for this reason. Sometimes I would get disheartened by the hours and the workload and on that day I would ask someone what they wanted to eat and make it for them. It would transform my mood and I could focus on someone else, giving them that comfort and love. It has to be about the connection with other people; as soon as I cook something nice for myself, I want to share it with my friends. My perfect day would be to cook for my loved ones, eat together and then walk in nature.
7) Can you tell us briefly about the three Doshas of Ayurveda(and what doshas are) and generally what that means as far as diet and lifestyle? There isn’t really a satisfying English translation of doṣa, the closest idea is perhaps energy or biological principle, they are the forces that govern the body and mind. The three doṣas, vāta, pitta and kapha are made of the five elements space, air, fire, water and earth. Each individual person has a unique doṣic balance (prakṛti), they have this from birth and it never changes. There are seven potential doṣa combinations from the tridoṣa, vāta, pitta and kapha. Vāta (space and air) is the doṣa of movement; nothing happens in the body or mind without vāta for transport. Vāta people are usually airy, light, cold, spacy, creative, dynamic, have short attention spans, dry skin and joints, irregular digestion, light and disturbed sleep, anxiety and fear are common for vāta types. At a party they would be chatting to everyone, very fast, and running from room to room! Pitta doṣa relates to fire and water; it is the energy of transformation and metabolic activity. Pitta people are fiery, they have big appetites: for food, for information and prestige. They can be angry, sharp and temperamental. They have reddish skin, freckles, moles and they run hot! At a party you might find them leading everyone in a song, or in a heated debate about an intellectual matter! Kapha is the principle of lubrication, cohesion and structure (earth and water); it is responsible for all the liquids and solid substances in the body, it is nourishing and stabilising. Kapha people are soft, grounded, sweet, stable, caring, nurturing, they put on weight easily, sleep heavily, they can exhibit laziness, hoarding and stubbornness, but very rarely get ill. At a party they might be sitting down eating something sweet. Everyone has all three energies but one or two are usually dominant and there are those who are equally balanced of all three. There is a natural balance for everyone and Āyurveda gives you the knowledge to find happiness with your nature. In brief Āyurveda works with the opposite qualities (gunas) of the doṣas; when a doṣa has become increased, decreased or out-of-place, changes are made to bring it back into its normal quality, quantity and right place. For vāta, which aggravated by irregular thought and activity, the best medicine is therefore routine and structure. To balance the coldness, warmth is used and for the dryness oil is suggested. To calm a fiery mind aggravated by the heat and sharpness of pitta doṣa, using methods that promote coolness and slowness are used. This can be done by slowing the pace of the mind: through meditation or mindful walking in nature. For kapha, which is cold and slow, stagnant and oily, the opposite qualities will balance these tendencies: pungent spices, exercise, stimulation and drying foods. Avoiding the qualities that will aggravate the doṣa is also necessary. For example, kapha is already sweet so sugar is not advised for those with this doṣa. Pitta is hot, so chili peppers will only make it worse. And vāta is dry so anything drying will aggravate it.
8)You are currently in school for Ayurvedic Medicine. How do you envision yourself combining your existing knowledge with all the new things you’re learning? I started off with the idea of having a small practice in Scotland where people could come on retreat and learn how to cook food they will love to eat. I like that idea but I have had so many other ideas now I just don’t know! I believe it will all be revealed to me in the right time. There is a wonderful saying in Sanskrit, ‘Padam Padam, Pratipadam, Arhati iti, Prātipadikam’. It means ‘step by step, after the previous step, by God’s grace, is that which is most conducive to the next step’. For now I just keep focused on the learning and all will be revealed in at the right time.
9) What is your favorite cookbook? Honestly, I don’t have one! I don’t really use recipes. I like to look at pictures though, I find that inspiring. The best for pictures has to be Ottolenghi, but if you wanted to try some ayurvedic cooking, ‘Āyurvedic Cooking for Self-Healing’ by Dr Vasant Lad has very simple, tasty recipes.
10) What advice would you give to people who are struggling with food issues surrounding what to eat and how much? It is so common in our society to place food on this elevated status. We crave it when we want to celebrate; when we commiserate, we tend to binge; when we are nervous, we snack. We worry so much about if we are eating the right foods; we try different diets and cleanses to try and fix our ‘food issues’. What I would say is that there is nothing ‘wrong’ with us. These tendencies are a result of habits picked up from childhood and they have become ingrained into our personalities. But just as they came, they can also leave, it takes work and will power but it is totally possible. A good place to start is to only eat when you are hungry. In the morning if there is no hunger, just have some hot water and then eat at lunch when you feel that hunger rising. Same for dinner: in the evening if you don’t feel your stomach rumble then skip that meal. Have your largest meal at lunch (between 11-2). This is when your hunger is at its highest. And try not to eat after 7pm, when the digestive system is getting ready for sleep. Conversely, if you are hungry, have something to eat! But just eat to the point where you feel satisfied. Overeating can exhaust the digestive system and it will change the beneficial nutrients into toxins. Resist the urge to try and change too much at once, this often leaves us with cravings. We need to allow our gut bacteria time to adjust to any changes we make. Always be kind to yourself! It’s better to eat with a positive attitude of self-love, than berating ourselves for our inadequacy, weakness or greed. The best thing you can do is find a local Āyurvedic practitioner and set up a meeting. They will help to make these changes and tell you what foods are best for your particular doṣic balance. It takes courage to try and improve your health and wellbeing, as much as possible take comfort from knowing that the universe wants you to be healthy, at peace and in harmony with your nature. The guidance and help is there if you seek it with an open heart. Padam padam, Step by step.
And now, three Ayurvedic recipes for you to try!
Beetroot, Coconut and Ginger Soup (Vāta/Pitta Pacifying)
This soup is cooling for pitta because of the coconut, but this can be aggravate kapha so if you have
kapha or have any cold or congestion, substitute the coconut for a little fresh chili and garlic. The
ginger balances this meal for vāta and helps to with digestion. This is a very light soup that I usually
eat with greens such as kale or chard, it feels refreshing and nourishing for an evening meal.
Ingredients
200g Beetroot
1 onion
100g fresh ginger
60g coconut cream (solid)
2 generous handfuls of kale
1 teaspoon cumin seeds
½ teaspoon turmeric
1 spring onion
2 handfuls of fresh coriander
¼ fresh lime
2 teaspoons of ghee or coconut oil if vegan
500 mls of water
Pinch of salt
1 tablespoon coconut flakes
(blender required)
Preparation
Peel and chop the beetroot. Slice the onion. Peel and chop the ginger. Wash and chop the kale. Chop
half the coriander. Slice the spring onion.
Method In a saucepan heat 1 tsp of ghee and when the oil is hot add the onion, sauté till the onion is translucent, (3-5 minutes) then add the beetroot and ginger and sauté for a further 5 minutes. Add the cold water, and the coconut cream (no need to chop it as it will melt in the water). Bring the soup to the boil, then turn down the heat, simmer for 20 minutes. 10 minutes before the soup is ready, heat the second teaspoon of ghee in a frying pan add the cumin seeds, when you hear the seeds pop then add the turmeric, stir till the oil is saturated with the turmeric. Then add the kale, stir till it is wilted and coated in the ghee and spices, about 5 minutes. Now blend the beetroot soup with 1 handful of coriander and serve in a bowl, top with the kale, chopped coriander, fresh lime, spring onion and sprinkle with coconut flakes.
Sweet Potato, Quinoa and Walnut Porridge (Vāta /Pitta Pacifying)
This is a very heavy breakfast, ideal if you have a big day with lots of physical work. It is especially recommended on a cold, winter day, the ginger and turmeric are warming and the sweet potato and walnuts are grounding. The beauty of this is you can make it sweet or savoury; you can top it with maple syrup or if you fancy something a savoury in the morning, top with fresh coriander and a squeeze of lime.
Ingredients ¼ cup of Organic Quinoa (preferably soaked overnight) 1 cup boiling water 1 small sweet potato (roughly ½ cup when its grated) 10 whole walnuts (soaked overnight) 1 heaped tablespoon of grated fresh ginger 1 fingernail sized piece of fresh turmeric (peeled and grated) 1/3 cup raisins Pinch salt (pink Himalayan id best) 2 cardamom pods 1 clove 1 tablespoon ghee, or coconut oil if vegan
Preparation
Drain and rinse the quinoa. Drain the walnuts and lightly toast them under the grill, then chop them into small chunks. Grate the sweet potato, ginger and turmeric.
Method On a medium heat melt the ghee in a saucepan, add the cardamom and clove, allow the flavours to infuse with the oil for a minute. Add the grated ingredients and stir, then add the quinoa, raisins and water and bring to the boil. Turn the heat down a little and allow the porridge to bubble for 10-15 minutes. When the tails of the quinoa are separated and the sweet potato is cooked it is ready. Now you can add the salt to taste, top with the toasted walnuts, maple syrup and enjoy.
This recipe serves one very hungry person or 2 less hungry people. Your stomach is the size of your two hands cupped together and this is roughly how much you should be eating each meal. It takes practice to work out the quantities that are right for you.
Vegan, Gluten Free Chocolate Brownies
This is my special treat cake, it is gooey on the inside and crispy on the outside like all good brownies. I have been developing this recipe for 2 years and I finally have it perfect, its great to share it with you.
Ingredients
½ cup coconut flour or chickpea flour (gram)
¼ cup cocoa powder
½ cup sucanat, rapadura or jaggary sugar
1 cup mashed sweet potato
1 cup ‘milk’ (I usually use rice milk or added sweetness)
1 flax egg
1 tsp of vanilla extract
½ cup nut butter (peanut, almond, hazelnut all work really well)
1 tsp of baking powder
½ tsp salt
Preparation
Peel, chop and boil sweet potato, mash it and then let it cool slightly. For the flax egg, take I tablesoon of ground flax and mix with 3 tablespoons of water. I usually use a 21cm round cake tin lined with baking parchment and a little coconut oil but you could use a similar size square or rectangular tray with a deapth of 4cm. Preheat the oven to 350°F.
Method You will need two bowls: In bowl one add the flour, sugar, baking powder and cocoa powder In bowl two add the mashed potato, milk, flax egg, vanilla extract and nut butter. Stir vigorously till combined. You can also use a food processor if you like. Add bowl one and bowl two, stir till you have a smooth mixture. Pour the mixture into the tray and cook for 45 minutes. You can top with melted chocolate, or syrup, chopped nuts or coconut. You can also add nuts to the mixture or chocolate chips! Or both. It’s a very versatile recipe so you can be creative with it.
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