This time of year with the dark days, cold mornings, and heavy clouds, my system desires to go internal even more than usual. If I had my way I’d stay home, work from home, and spend the winter in the remote countryside or forest to calibrate even more with what nature does in this season (i.e. rest) rather than partake in all the festivities.
This is not to say I don’t enjoy socializing, but too much noise, people, stimulus, clutter, travel, and food really compromises my wellbeing. I think a lot of us can relate.
This is especially true when it comes to how the holiday season can be havoc on the digestive system. For the last few years, I’ve taken to making the first couple months of the new year about resetting my system with healing anti-inflammatory meals because the time between mid-November and January can mean weeks of need for digestive ‘rest’ and healing, even when I try to be careful and deliberate about what foods I choose during these weeks. I believe a big part of this is because digestion is so much more that what we eat. It’s also how we eat, and in what environment.
It is very difficult to digest, absorb, and assimilate properly when the nervous system is not in rest and digest mode. And for those of us that are a bit extra sensitive, that state of relaxation can be challenging to achieve in these special, celebratory weeks.
I’ve spoken to a number of nutrition clients the last few weeks with similar dietary constraints as mine. They’ve all reflected how I’ve felt and dealt with the season: trying to simultaneously take care of themselves while not wanting to be too much of a bother to others or completely self-deprive from the feasting foods. Over time, I’ve been slowly advocating for myself more, speaking out about my needs and being an assertive houseguest by opting for my own meals rather than risk options that I know will lead to discomfort later. For some, this is especially important–but so too is taking a time out and getting into a state of relaxation as much as possible between or during the holiday gatherings.
A few things I’ve taken to lately is adding Ayurvedic spices to many meals such as cumin, coriander, fennel seeds, cardamom, turmeric, and ginger, as well as loading up on lots of anti-inflammatory greens, warm soupy meals, and herbal tea to support my extra finicky digestion. This soup is a good base for this type of eating and it’s high on my list to make this week after Thanksgiving. I tend to cook the split mung beans or red lentils, and then puree the greens and remaining ingredients raw, gently warm them, and then serve. That way the nutrients and good bacteria from the miso that degrade with heat are still present, and food that is pureed makes eating even easier on compromised digestion.
Anti-Inflammatory Green Soup, serves 3-4
1 cup split mung dal or red lentils
1 teaspoon sea salt and pinch of black pepper
1 clove garlic
3/8 tsp. ground coriander
3/8 tsp. cumin seeds
1/8 tsp. ground fennel seeds
1/4 tsp. ground ginger
3/8 tsp. turmeric
1 large celery stalk
2 ounces (2 handfuls) arugula, turnip greens, kale, or spinach, de-stemmed
1 ounce parsley leaves (1 handful)
1 ounce cilantro leaves (1 handful)
1 tablespoon white miso
1 tablespoon nutritional yeast (large-flake)
1/4 cup whole-fat coconut milk (or 1 Tbs. coconut butter)
2 cups water
2 tsp. apple cider vinegar
Optional Toppings: Sunflower + Brazil Nut Sprinkle (below), thinly sliced spring turnips or radishes, minced celery, parsley, or cilantro
- Combine the split mung dal and water in a medium pot, along with the spices, garlic, and celery. Bring to a boil and then turn town to a low simmer and cook until they are soft, about 25-30 minutes. Cool slightly, and then transfer to a high speed blender along with the greens, parsley, cilantro, miso, nutritional yeast, and the water. Puree until smooth.
- Transfer back to the pot and add the coconut milk and apple cider vinegar. Heat gently until hot but not simmering.
- Serve topped with whatever toppings you have on hand or prefer.
Sunflower + Brazil Nut Sprinkle
1/2 cup brazil nuts and sunflower seeds, toasted
1 1/2 tablespoons nutritional yeast
sea salt and ground black pepper, to taste
- In a food processor, combine 1/2 cup of toasted nuts and seeds (in ratio you desire) with the nutritional yeast and a good pinch of salt and pepper. Pulse until broken down into a ‘sprinkle’ texture, but not yet a paste. Add to the top of soups, salads, and other meals for a nutrient boost and texture contrast.
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