Updated: Jan 14
According to Ayurveda's spiritual food philosophy, there are 3 ways what you eat can make you feel:
1️. Dull, lethargic, depressed
2️. Passionate, agitated, on fire
3️. Cool, calm, collected
This recipe belongs to the third category! Not only does this creamy wonder satisfy your taste buds. The best part is how efficiently you can create this dish. It takes the time you need to boil and cook pasta noodles to make it. You can blend the mixture while cooking the noodles.
Simply cook your favorite veggies in ghee or coconut oil and some pink rock salt and add it to the mix!
1 medium avocado, halved and seed removed
1 ½ cups chopped fresh basil or ½ cup dried basil
1 ½ tbsp lemon or lime juice
1 tbsp ghee or coconut oil
⅛ tsp hing
½ tsp cooling pungent masala* (see recipe below)
½ tsp pink rock salt
16 oz. angel hair noodles (or any pasta or pasta substitute you like!)
½ tsp roasted cumin powder (optional)
½ tsp lemon thyme
¾ cup coconut milk
3 carrots chopped in long, thin slices (optional)
1 ½ cups tightly packed spinach (optional)
8 green olives for garnish (optional)
Lemon or lime slices, for garnish (optional)
*Cooling pungent masala is an amazing recipe I learned from Divya Alter in "What To Eat for How You Feel." It's a way to have black pepper without getting heated by it - it's very effective (have personally verified it).
4 tsp fennel seeds
4 tsp coriander seeds
1 tsp black peppercorns
1 tsp Sucanat, organic cane sugar, coconut sugar, or your favorite sugar substitute
Blend together basil, lemon juice, hing, cooling pungent masala, lemon thyme, roasted cumin powder, coconut milk and pink rock salt. Add ghee and avocado and puree until you get a creamy consistency. Set aside.
Boil a large pot of water. Cook the noodles til they are al dente. Drain once they are ready.
Add 2 tsp ghee and then add the carrots. Add ¼ tsp pink rock salt. Cook for 4-6 minutes, till they soften, then add spinach for 3 minutes.
Pour veggies and avocado pesto sauce over noodles. Make sure they all get evenly coated with sauce.
Garnish with a squeeze of lemon and basil.
Serve with love. Eat with the joy that comes from taking a moment of gratitude prior to taking in your blessed food.
To learn more delicious recipes like this, and to learn how to design your own Ayurveda lifestyle, in harmony with the rhythms of nature, join The Ancient Way's Wellness Ambassador Program starting February 20th, 2021, to spread the ancient wisdom of Ayurveda in your community.
ABOUT THE AUTHOR:
ANANTA RIPA AJMERA is founder and CEO of The Ancient Way and Director of Ayurveda at THE WELL, a modern wellness club that brings together world-class doctors and master healers for a more balanced you. She is author of The Ayurveda Way, a compilation of 108 simple, doable practices for better sleep, less stress, optimal digestion and more.