I am evolving a new in-house “movement” for myself, which I’m calling Ancestral Eating. It is grounded in Ayurveda, but expands to include some of the foods my own non-Indian ancestors included in their seasonal diets. As the brilliant Dr. Ramkumar loves to remind, “Hold to the principles, but adapt them to your culture and geography.”

It is an epicurean exercise in moving from the strict rules of eating to heal, to eating to thrive.

I talk about this in my classes on Ayurveda. When we discuss Ayurveda principles, who are we addressing? A very ill patient? Someone recovery from surgery, or a traumatic incident? Or a generally healthy person who wants to maintain balance, energy and overall well-being?

If we are sick, we need nourishment without stressing digestion. That may look like Kanji, or the simplest of cooked, bland foods. If we are imbalanced, we may need a period of strict adherence to restore balance. This may look like Kitchari and ginger tea.

But if we are healthy, we may need only to follow nature’s rhythms, adapting to the seasons and our own natural cycles. The human body is resilient. Some healing traditions even suggest our digestive system likes a challenge.

So the “rules” of Ayurveda are relative. They are primarily designed to restore balance and well-being in the case of a Rogi, or patient. If you are well, you can live more lightly, more freely, more joyfully and yes, more ancestrally.

Maharishi Mahesh Yogi, who instigated a wave of Vedic learning with the Beatles at his ashram in Rishikesh and his Ayurveda Centers in Holland, Switzerland and Iowa, was quoted as saying, Often the best food for you is the food you ate as a child. Because mothers feed with love, and love is always the best medicine.

This recipe is more that, a memory of love, yet remains true to the spirit this blog, inspired by Ayurveda.

What’s Ayurveda?
* Predominant tastes of Astringent and Bitter, with added Pungent, ideal for Spring.
* Cooked, and served warm, gently spiced for optimal digestion.
* Leafy greens are balanced with a bit of sour, salty, sweet for delicious taste, and the spectrum of nutrients that comes from a balanced six-taste meal.

What’s Ancestral?
* While Mung bean is the central ingredient in many Ayurveda staples, as it is both nutritious and cleansing, and the easiest of legumes to digest, cannellini is more widely available and traditional to my lineage. Ayurveda considers cannellini/kidney beans to be sattvic. Cooked in this way, it certainly tastes and feels sattvic. 

* Garlic to help to digest and to boost immunity for Spring. Ayurveda inspires me to use less. Ayurveda doctor Suhas Kshirsagar suggests leafy greens digest better when cooked with garlic which, he writes, “not only reduces mucus buildup but also kindles your digestive fire by speeding up your metabolism… and can also combat inflammation.

* Nutritional yeast for the flavor, extra protein and B12, since I don’t add meat or dairy that ancestors might have. It is Vegan and Halal, but if you need to avoid yeast for health reasons, you can simply leave it out. Ayurveda understands that nutritional yeast is heating so it is best for winter/early spring recipes, and in moderation for anyone with Pitta.

CREAMY BEANS & GREENS
Eggs in the grass, inspired by Easter? Beans in a green gravy, inspired by the charming way that sauces are called gravy in India? Saag Cannelini, inspired by Saag Paneer? Or maybe just White Beans in Creamy Greens, inspired by Spring?

Ingredients
4-6 hefty handfuls spinach, or a blend of spring greens, rinsed
3 cups, or 2 cans, cannellini – or any buttery white bean
1 shallot, chopped
1-2 garlic cloves, minced
2 tablespoons ghee, or olive oil
1 teaspoon curry powder
1/2 cup vegetable broth
1/2 cup oat milk
1 heaping tablespoon white miso
1 tablespoon nutritional yeast
fresh lemon juice, to taste

Instructions
Rough chop the greens. Melt 1 tablespoon ghee in a skillet over medium heat. Add the curry powder and swirl the pan to blend. After 1 minute add the chopped greens. Sauté for 2-3 minutes, occasionally stirring, then add the broth. Cook another 3 minutes.

In a jug blender, pour in the oat milk, add the miso and nutritional yeast and blend until thoroughly combined. Scoop in the greens, with liquid and all. Pulse a couple of times just to chop the greens. Be careful not to overblend or it will become soup when you want gravy – or more of a chunky purée.

Leave the greens, while you go back to the skillet and melt the remaining 1 tablespoon ghee. Add the chopped shallot and saute 3-4 minutes until slightly translucent. Add the minced garlic, and sauté another 1-2 minutes. Pour in the greens, the beans and stir, until thoroughly warmed through.

Grind in some fresh cracked pepper, and add a dash or mineral salt. Squeeze in a tablespoon or two of the juice of a lemon, and garnish with lemon zest.

GIVEAWAYS IS NOW CLOSED | Speaking of greens, Banyan Botanicals has a new coffee alternative made of chicory and dandelion. Called Bitter & Bold, it is a great way to include your day with healing bitters, while also enjoying a rich and robust cuppa’. I’ve got a box to giveaway to one reader. Just let me know below if you’d like it – or let me know how you enjoy your spring greens. I’ll randomly, blindly pick on Sunday (April 7).

Thank you 🍃

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*All photos copyright Laura Plumb, except the one photo from MoniqueFeilPhotography