Ayurvedic Bowls: The Hale Pule Balance

After Monday’s solar eclipse, all I wanted for lunch was a bowl of sunshine. Nutritious, fresh, colorful plants grown by the sun. And by the moon. And by mother earth. And of course, by love. I wanted to taste the light, after meditating through the darkness.

Sunlight in a bowl is how I experience Ayurvedic meals. Myra Lewin at Hawaii’s Hale Pule Ayurveda writes so beautifully about this that I had to share her wisdom with you. Because I want to share with you gorgeous bowls of sunshine. Bowls of love. Bowls of nature’s luscious wisdom.

A guest post today from Myra Lewin and friends at Hale Pule Ayurveda.

Making Chapati: Click for recipe.

 Ayurveda teaches us to eat as a practice of vairagya, or non-attachment, an act that requires moderation and balance. The way we bring moderation (and joy) into our kitchen is by using the foundation of the Hale Pule bowl. By rotating through a broad list of sattvic foods, herbs and spices, we get a lot of variety, avoid aggravating the doshas and don’t get attached to eating the same thing every day.
Our Ayurvedic Hale Pule Balanced Bowl is really a template for you to build your own balanced bowl. Begin with 60% augmenting foods (in this case, carrots and rice) to nourish your tissues and add 40% extractive foods (here it’s garbanzo beans and kale) to cleanse toxins.
Our post on Ayurvedic meal planning goes deeper into this simple way to prepare your food, but the best way to experience it is to simply begin cooking and eating this way. Once you see how easy it is to use the Hale Pule balanced bowl as your template, you’ll find that meal planning and preparation become second nature.

Hale Pule Balancing Bowl
Serves 4

Garbanzo beans (extractive)
You’ll need:
1 cup garbanzo beans, soaked overnight in plenty of water
2 Tbsp. sunflower oil
¼ cup fresh herbs (we used Thai basil)
2 tsp. fennel powder
⅛ tsp. black pepper
½ tsp. mineral salt
1 tsp. chopped kombu (optional)
2 tsp. fresh squeezed lime juice

Here’s how:
Drain the soak water from the beans. Warm the oil in a pressure cooker over medium heat and add the spices, cooking 1 to 2 minutes until the aroma comes up. Add the garbanzo beans, salt and kombu (if using) and add water to cover the beans by ½ inch. Close the lid on the pressure cooker and bring to pressure. Turn the heat to low and cook for 24 minutes. Allow the pressure to come down naturally and add lime juice five minutes before serving.

Cardamom rice (augmenting)
You’ll need:

1 cup white basmati rice
2 cups water
2 tsp. ghee
¼ tsp. salt
4 cardamom pods

Here’s how:
Add all ingredients into a rice cooker and press start. If you are using a pot, bring all ingredients to a boil and turn to very low for 15 minutes. Allow the rice to rest for five minutes before serving. You can remove the pods, or chew the seeds inside for a lovely cooling experience.

Spiced carrots (augmenting)
You’ll need:

2 cups chopped carrots
1 Tbsp. ghee
½ tsp. cumin seed
1 tsp. fresh grated ginger​
¼ tsp. cinnamon
¼ tsp. mineral salt

Here’s how:
Warm the ghee in a sauce pan. Add the spices and cook until the aroma comes up. Add salt and carrots and stir to coat well. Add water to ¼ of the height of the carrots. Cover and cook until a knife pierces them easily (about 5 to 7 minutes, depending on your cooktop and pan).

Cooling kale (extractive)
You’ll need:

2 cups chopped kale
1 ½ Tbsp. coconut oil
2 tsp. dried mint (or ½ Tbsp. fresh)
2 tsp. freshly grated turmeric or ½ tsp. powder
¼ tsp. mineral salt

Here’s how:
Warm the coconut oil in a shallow pan. Add the mint and turmeric and cook until the aroma comes up (about 1 minute). Add the salt and kale and stir well. Add water to ¼ the height of the greens. Cover and cook until kale is bright green and tender (about 5 minutes).

Serve all components together to create your balanced bowl.

Ayurvedic meal plan, ayurvedic cooking, ayurvedic recipes

Myra Lewin embraced the power of Ayurveda and Yoga after she was diagnosed with rheumatoid arthritis at age 30, a condition her doctors said was “incurable.” She undertook trainings in Ayurveda and Yoga in India and around the world and as she healed her own body and mind through these ancient sciences, they became the foundation for her life. Three decades later, she is symptom-free. She founded Hale Pule Ayurveda and Yoga in 1999 as a place for those looking to start or strengthen their journey toward true health.

Myra is the author of two books, Freedom in Your Relationship with Food and Simple Ayurvedic Recipes, a professional member of the National Ayurvedic Medical Association (NAMA) and Yoga Alliance, and has more than 25,000 hours of Yoga teaching experience spanning 20 years.

You can get more details and inspiration for balance and bowls from Hale Pule, plus the recipe for this rice, mung and turnips bowl, here.

Please feel free to share, so more people can learn about Ayurveda’s bountiful bowls and Durga Farms at Hale Pule in Kauai.

And let me know what you think. Would this way of eating work for you? For me, I think the ratios need to be shifted slightly – my Kapha doesn’t need the rice, unless it is lunch and it’s my only meal for the day. Still, I love the ideas and will definitely be making this. What about you? 

Love to you always!


18 thoughts on “Ayurvedic Bowls: The Hale Pule Balance

  1. I love this approach! Simplicity is the key! I also love your sharing of culinary creativity true to Ayurveda and healthy approach to balance in eating.❤️

  2. I’m so glad you featured Myra! I’ve been following her for years and have her Simple Ayurvedic Recipes cookbook. I love the way she talks about balance and bowls. Her recipes are always simple but thoughtful, and fresh and flavorful.

    • Glad to hear, Katie. You are so full of wisdom yourself! And your. Log gets more beautiful every day.

  3. Thank you Laura ~ What a great reminder of being mindful in my cooking & listening to my body… The recipes sound delicious, looking forward to making my Hale Pule Bowl!

  4. Thanks for a lovely post Laura, it will be todays lunch 🙂

    For some reason I realized today that I have not been getting your bog posts. I subscribed again today and look forward to receiving them again. I hope you have had a great summer. It was a fun and adventurous one here! Sending love. xoxo

    • Thanks Robyn. Last summer I transferred from WP.com to .org and it seems that lost a number of subscribers. I am glad to have you back. I have missed your input here.

      While you and Myra are a continent apart, I feel you two as kindred spirits. I hope your lunch is nourishing and your life is too. Big hugs!

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