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Vegan Bites:
Ayurveda & Andrea Bussinger
by Hope Matthews, from the August 2006 newsletter
Like many vegetarians and vegans, my choice of diet (if not preceded by an interest in natural health) gradually increased my desire to learn more about natural medicines and diets. As a result, this past May I eagerly signed up for and attended an Introduction to Ayurveda workshop, instructed by the lovely Andrea Bussinger.
Many of you may know or recognize Andrea—she used to work at the Co-op.
Andrea began studying Ayurveda a couple of years ago and found this healing system extremely helpful in creating well-being in her own life. The connection between diet and health & happiness in Ayurvedic medicine seems to be on par with many Co-op shoppers’ philosophies, so I asked Andrea if she would be kind enough to grant me an interview in order to generate a little information dissemination about Ayurvedic cooking and diet.
When asked to describe what Ayurveda is in a nutshell, Andrea replied, “Ayurveda is a complete and holistic healing system, originating in Ancient India, similar to Oriental medicine. It shows us how the elements (earth, water, fire, air, and space) work on our bodies. All five elements are also present in our foods and environment, which helps to understand why certain foods affect us the way they do and also how to use foods therapeutically.”
Ayurveda not only affects our physical bodies, but all aspects of our being, Andrea explained. What Ayurveda aims to achieve is a balance between the three doshas - vata, pitta and kapha - which are regarded as energetic principles that “regulate every physiological and psychological process in the living organism” (from Ayurveda: The Ancient Indian Healing Art by Scott Gerson).
How does this apply on a personal level? Andrea said she has a lot of vata, an air type, so as she started learning about Ayurveda and understanding how body, mind and emotions work together, she discovered that the Ayurvedic diet helps balance the imbalances of too much vata: fear, physical weakness, and anxiety.
“What makes Ayurveda a great healing system, is its ability to address food, environment, and interaction between people,” says Andrea. It is also a diet predisposed to veggie types.
The Ayurvedic diet is naturally vegetarian and organic, while eggs and meat are discouraged. It is not entirely vegan, but kaphic types are generally supposed to avoid dairy. For those individuals who have more vata or pitta, consuming dairy is encouraged, as it is grounding and considered to increase physical stamina. However, it is possible to make substitutions. Rice and soy milk can be warmed or spiced in recipes. In The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai, there are some dairy substitutions already listed in its recipes.
If you are interested in learning more about Ayurveda, there are several books that Andrea suggests. The Ayurveda Cookbook by Amadea Morningstar not only provides lots of delicious recipes, but is also a fine introduction to Ayurveda.
Yoga & Ayurveda and Ayurveda: Nature’s Medicine (a book on self healing) are both by David Frawley and highly recommended.
Better yet, Andrea provides Ayurvedic nutritional consultations and lifestyle counseling, as well as yoga and chakra therapy. Andrea’s thoughtfulness, gracious personality and gentle presence make her seem like a natural healer and counselor. Many thanks to Andrea for sharing her knowledge with me for this article! Look for her Ayurvedic cooking class this fall at the IAM Holistic Fair, at the Orchard Studios in Moscow. She can be reached at (509) 334-4419.
(All of these recipes are from The Ayurvedic Cookbook by Amadea Morningstar)
1 cup split mung dal
4 1/2 cups water (1-2 cups more if needed)
1/8 tsp. hing
1 tsp. cumin seeds
1 T sunflower oil
3 cloves garlic, minced
1/2 tsp. mustard seeds
1 tsp. turmeric
1 tsp. green chili
1 tsp. sea salt
1 1/2 tsp. coriander powder
1 tsp. brown rice syrup (optional, omit for Kapha)
1 T lime or lemon juice
2 cups fresh spinach, chopped
Garnish: fresh coriander (cilantro) leaves, chopped
Wash the dal well and put in a pressure cooker with the water and hing. Bring to pressure and cook for 15 minutes. Or, use a regulation pot, bring to a boil, cover and cook until tender, about 45 minutes.
In a small skillet, warm the oil and add the cumin, garlic, and mustard seeds. When the mustard seeds pop, stir in the turmeric and combine the mixture with the cooked mung dal. Add the rest of the ingredients except the spinach and cook for 10 minutes. Then add the spinach and cover and cook until tender, 5-10 minutes more over medium heat.
Comments: This goes well with chappatis and a vegetable side dish. If Pitta yearns for this dish, omit the mustard seeds and substitute 2 T chopped onion for the garlic, sautéing it until sweet, with the spices. It will then be neutral for Pitta.
Sun Balls
Prep time: 20 minutes
1/2 cup, plus 2 T toasted sunflower seeds
1/2 cup shredded, unsweetened coconut (omit for Kapha)
2 or 3 T raisins (omit for Vata)
1/4 cup sunflower butter
1 T maple syrup
Grind the sunflower seeds in a blender to a coarse meal. Mix all the ingredients together in a mixing bowl and press into 1-inch balls.
If Kapha, add a little dried ginger.
1 bunch (1/4 pound) fresh coriander leaves and stems
(also known as cilantro)
1/4 cup fresh lemon juice
1/4 cup water
1/4 cup grated grated coconut
2 T fresh ginger root, hopped
1 tsp. Barley malt and honey
1 tsp. Sea salt
1/4 tsp. Fresh ground pepper
Blend lemon juice, water, and fresh coriander until coriander is chopped. Add remaining ingredients and blend until it is like a paste. Can be stored in a covered container in refrigerator for up to 1 week.
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