Eating for joy, some Ayurvedic principles + summer nourishment
When I first willingly went down the rabbit hole of Ayurveda, I was shocked to learn that raw salads were probably not the most favorable choice for my particular constitution and digestion at the time. And it made sense, given that I wasn’t feeling very well even though I was eating super “healthy” salads almost every day.
This doesn’t mean that raw foods are bad or wrong! They can just be difficult to digest in some cases, and a daily raw salad wasn’t working well for my body.
For me, the point of Ayurveda is not to be anxious about food or health—it’s to support the gut and body so we can tolerate more things, and to know how to reboot/rebalance if and when needed. This can be especially true if you’re eating something that’s not part of your regular routine, or if you love a food that you typically don’t digest well.
Under the guidance of Divya and Dr. Teitelbaum, I also learned that, for some people with sensitive digestive systems, salad greens can be less irritating when paired with quality fats like olive oil—and additions like cooked veg or legumes/beans/lentils, grains, toasted nuts or seeds, and/or soft cheeses.
I also learned that some salad greens, like arugula, are more digestible than others (raw kale is notoriously gas-inducing), especially when coated in a tasty dressing. Divya’s cookbook is an incredible resource for insights like this.
When the weather is hot and muggy, the last thing I want to do is turn on a stove or oven, so I often end up resorting to salad meals informed by Ayurvedic principles.
It might not be a 100% Ayurvedic salad, but this is a salad I always make when I visit California in the summertime. I gladly eat it most days for lunch (along with my summer tomato + olive oil with goat cheese + eggs + sourdough meal—and various versions of a Salade Niçoise when I feel like something more involved).
It’s worth remembering, too, that our mood plays a role with food and vice versa. This salad does, in fact, enhance my lunchtime mood.
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What meal or seasonal ingredient is bringing joy and nourishing you this summer?
Take good care,
S
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