With all the flavors of falafel but with easier prep and the ability to put it in the oven and walk away for a while, you’ll love this loaf-version of falafel.
This is great way to incorporate the flavors and ingredients that support our systems as we shift into spring: pungent vegetables like garlic and onion, spices to support moving the winter sluggishness from our liver and digestive system including cumin, coriander, and cardamom, and ample herbs like cilantro for the same. \
I had an idea of something different that I’d share here today but the past few weeks, with the news cycle, panic-stocking, and fear of a pandemic virus circulating, an entirely different reassurance presented itself to me this morning, so I’ll share it with you.
I was listening to a short meditative story on the goddesses of hearth and home, with the primary archetypes being Hestia or Vesta in Greek or Roman mythology. I was reminded that Hestia’s name means hearth, fire and alter, and that where we create warmth in our homes can also be our alters. Literally—where we create our meals can also be our sacred space.
So often when our minds run ahead or circulate around in fear or worry, it helps us to pull our energy down from that space, down from our head and into our body. This is partially why I find so much…
What’s considered “normal” in our modern culture doesn’t necessarily mean it’s healthy or optimal.
As a pathway to optimal health and performance, optimal digestion is one of my main focuses as a clinical nutritionist. Why?
Because the fire element in the body is responsible for all forms of transformation internally – digestion, absorption, assimilation, creation of digestive enzymes, maintaining balanced body temperature and metabolism, providing energy, supporting regular and balanced elimination, deep sleep, mental clarity, stability and groundedness, cellular communication, and zest for life.
Among many others.
In nearly all cases, the root cause of weight gain or stagnation, inflammation, muscle and joint pain, fatigue, anxiety and depression, hormone imbalances and monthly or menopausal symptoms, are all rooted in the condition of the digestive system’s ability to optimally transform food into a healthy body and mind.
In the last few years, I’ve been increasingly drawn to the ancient wisdom of Ayurveda, which is one of if not the oldest, medical system. In Ayurveda, many of the medical terms are in Sanskrit, a very old classical language.
In Sanskrit, there’s this term used with poor digestion called Ama, meaning unripe, uncooked, or undigested food, or events that occur as a result of impaired digestive function.
Can you spot any of the normal food preparation techniques that may be problematic for certain individuals?
In our modern lifestyles, there are lots of “normal” ways of eating that cause ama formation, or impaired digestive function:
Meal combinations that have complicated ingredient combinations or incompatible elements
Eating heavy foods or indigestible foods
This may be unique to the individual or universal
For example, A meat lover’s pizza with lots of cheese is not going to be well tolerated by anyone.
Overeating
Eating allergenic or rancid food
Raw and undercooked food
Especially when it’s cold outside or the individual is cold, dry, and generally undernourished
Eating cold food
Especially when it’s cold outside or the individual runs cold
Eating dry and dehydrated food
Experiencing intense emotional stress and especially eating when experiencing that stress
Fasting for long periods of time
Irregular eating patterns
The body likes routine because it has its own circadian rhythms that also regulate digestion as well as sleep/wake cycles. Meaning it’s best to eat at the same times every day!
Suppression of natural urges like needing to go to the bathroom, ignoring hunger or thirst, etc.
When one travels a lot or the season or weather shifts
The body likes routine, and there may be an adjustment period with seasonal transitions, as well as with traveling to a new place.
Our ancient teachings remind us that modern day “normal” isn’t necessarily natural.
Do you routinely practice any of these seemingly “normal” ways of eating? I know I sometimes do, and I definitely notice a difference in my digestion, energy, skin quality, and generally how I feel – both when I fall into these habits and when I transition back to cooking and eating styles that support digestion. The common culprits for me are uncooked, crunchy salads, overcomplicated “cheffy” meal combinations, and eating when stressed or anxious.
Each of us tends to gravitate to a few of these and they’re often more of the root cause for impaired digestion than the idea that you simply can’t tolerate a big list of random foods.
The ability to take food and break it down into nutrients, and assimilate it into the body to be used as energy is the basis for building healthy body tissue (and thus a healthy body!) The goal for each of us is balanced digestion, and the stable mood, and smooth and efficient symptoms that come with it. This is possible for everyone.
On days I’m a little overwhelmed or harboring heavy feelings at the state of events lately, I’ve pulled up a short video that harkens me right back to my 14 through 18-year old self. I can smell the straw and the hay, the musty dust in the barn air, the damp, oily, pungent scent of wool, and of lambing. The smell of iodine as we dipped new lamb’s navels. And this, one of the most soothing of sights. It’s slightly ironic that I had been thinking for a long while about sharing a non-dairy milk in this season. Since for adults, milk is not actually mandatory food. Yet most of us still drink milk or ‘mylk’, in whatever way. And it’s clear to me that my routine of watching the new lamb drinking one of its first meals, the soothing calm I feel when returned to old memories, is…
GUTSy Performance Nutrition 