Ayurveda’s ancient and long practiced techniques have withstood the changing tides of time. Its foundation is built around what you put into your body therefore highlights and emphasizes cooking at home to allow for more control of what you are allowing into you body.
There are a handful of key facets that make up Ayurveda cooking, however we want to spotlight the top 3 that you should always remember, whether you are cooking at home for yourself or cooking for your family or large group of people:
- Seek out Seasonal– Seasonal foods are freshest and best found at your local farmers markets. There they will have what is in season, and usually harvested that morning. Seasonal foods serve a great purpose to the human body. Eating what is available during different times of the year will only benefit you.
- Eat Cooked vs. Raw – In Ayurveda, cooked foods are considered more nourishing than raw foods. However, overcooking, burning, or deep-frying food kills its life-giving nutrients. It can also destroy the taste. Raw foods can be harder to digest and can diminish agni (digestive fire). When agni is weak, the body creates ama (biological toxins or undigested food) that can prevent you from receiving nutrients from food and can cause disease. Try lightly steaming veggies and leafy greens for easier digestion. Do not overcook and do not boil directly in water either
- Spice it Up – Spices are crucial in Ayurvedic cooking because they hold key components in aiding with digestion. Some spices and herbs to always have on hand are:
- Cumin Seeds
- Mustard Seeds
- Coriander Seeds
- Black Pepper
- Fresh Ginger
These are the fundamentals to always keep in mind when starting your cooking journey. They are also great starting points if you ever find yourself off track due to busy schedules or traveling. These basic tips can help you, and others around you as well. They provide a basic foundation to starting your cooking journey!