In the wake of COVID-19, nomadic living, and the shifts of menopause, my digestion has been really off. Nourishing myself has become increasingly challenging, almost elusive. Fortunately, things have changed.
I am now in a season of life where the kitchen is a sanctuary. Each ingredient tells a story of the soil it sprouted from and the hands that nurtured it. And a visit to the farmers’ market lifts my soul every time.
The rhythmic dance of chopping, stirring, and simmering isn’t just preparation—it’s my primary form of meditation. The wisps of steam rising from the pot whisper stories of ancient traditions and memories of the home I’ve been longing for.
With every meal, I’m not just feeding my body; I’m nourishing my soul.
In these extended moments, the act of cooking becomes a journey, a way of coming home to myself, grounding my spirit, and forging a deeper bond with the earth as the seasons change.
Fall tends to be a time when my mood dips. The abundance of summer wanes, and nature begins to let go. Sometimes, this transition brings up fears of how lean the winter might be, a sentiment I believe I’ve inherited from my ancestors.
Listening to and observing these rhythms, coupled with my study of Ayurveda, I’ve learned that in the fall, I benefit from warm, hearty soups and porridges.
For recipes and general celebrations of earth-to-table eating follow @doctorsirichand on Instagram.
Savor the Season with These Wonderful Veggie Blends
A visit to the local farmer’s market inspired me to make this dish. It was so wonderful to spend time at the market and then come home and listen to what might taste good in this dish.
If you are hoping to add more vegetables to your diet, this recipe is one way to pack in extra nutrients. There are many options to create this soup ergo this is also great for get-togethers. You can add as many other vegetables as you might like. Try different herbs and spices as well.
Forward this post to friends who would like to have more plant-based food in their lives or save it to your Pinterest boards.
Puree a portion to give a creamy quality
By swapping out traditional ingredients with vegan alternatives, we can enjoy our favorite foods with fewer calories, less saturated fat, and more fiber. For instance, this soup can become creamy by blending the veggies after cooking. Plus, when you blend vegetables, extra types of vegetables can be added for even more plant diversity.
Incorporating seasonal vegetables not only brings a refreshing variety to our plates but also boosts the nutritional value of our meals, as these vegetables are often at their peak in terms of nutrient density when eaten seasonally.
The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. But what if I told you that changing these factors could make all the difference? Just by cooking your meals with whole food, and plant-based ingredients, you can improve your health. Grab this free recipe ebook that incorporates flavors and principles from my Ayurvedic and Lifestyle Medicine training and it is 100% plant-based.
What is in Season?
Here are some delights from our recent visit to the farmer’s market. We are most definitely very lucky here in California to have a nearly year-round growing season. There is an abundance that flows through each market cycle that makes it very inspiring to be in the kitchen. I am delighted to know that there are many seasons to come with a lot of variety in each one to explore and be inspired by.
Recipe: Squash, Kale, Artichoke, and Quinoa Vegan Soup
When I share a recipe on the blog, this is food that we eat every day in our plant-based kitchen. We don’t strive for perfection, we aim for nourishment that can sustain us for the work we feel called to do while on this planet. And the quinoa addition gives some added protein.
I encourage you to reinvent and change the recipes to suit your palate and interests. In many ways, these recipes could be thought of as building blocks. Using them helps create a routine in the kitchen that reduces decision fatigue that comes up when planning meals.
Please share your feedback on the recipes as well!
Join me in celebrating the seasons.
The incorporation of these mindful choices into our meals helps us stay on the path of a balanced, nutrient-rich plant-forward lifestyle.
Help me get the word out about plant-based healthy living so that doctors know the value of lifestyle changes by sharing this post on your social media.
1 cup artichoke hearts chopped (canned or steamed until tender)
3 yellow squash, chopped (about 1 cup)
1/2 cup dry quinoa
1 tsp turmeric
1 tsp cumin seeds or ground cumin
1 tsp ground coriander
Juice of 1 lemon
1-2 tbsp olive oil
2 tbsp nutritional yeast
Salt and pepper, to taste
4 cups vegetable broth or water
1. Sauté Base Ingredients: In a large pot, heat the olive oil over medium heat. Add the shallots, celery, and ginger. Sauté until shallots are translucent and fragrant, about 4-5 minutes.
2. Add Spices: Stir in the cumin, turmeric and coriander, letting them toast lightly for a minute until aromatic.
3. Add Vegetables: Add the chopped carrots, kale, artichoke heart, and yellow squash to the pot. Stir well, ensuring the vegetables are coated with the spices and sauté mixture. Add quinoa.
4. Broth and Simmer: Pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the vegetables are tender. This is a great recipe for the instapot.
5. Blend (Optional): For a smoother soup, you can use an immersion blender to pulse the soup a few times, or transfer half of the soup to a blender, blend until smooth, and mix it back into the pot. I love to do this.
6. Finishing Touches: Stir in the lemon juice and nutritional yeast. Season with salt and pepper to taste. Allow the soup to simmer for an additional 5 minutes for flavors to meld.
7. Serve: Ladle the soup into bowls. Drizzle with a bit of olive oil, if desired, and sprinkle some more nutritional yeast on top for a cheesy finish. You can add toasted hemp seeds or pine nuts for some extra flavor.
Keywords: vegan, soup, artichoke dip
Click on the Instacart link above to grab the ingredients
Just click on the “Instacart” shopping link above and it will let you pick the store with the ingredient list. My husband and I got interested in Instacart during the pandemic and now use it from time to time.
We recently spent time moving my mom out of her condo. Afterward, it was such a treat to have the groceries delivered. I have found with good instructions that I can get what I requested. So far, I have not had any bad experiences with the deliveries .
If you are a busy professional, look into Instacart as a way to eat healthier when your schedule is really busy as either a delivery or pick up option.
Join me on YouTube to explore a narrated version of how I make recipes. 1-2-3 and done! Subscribe for channel content that is updated routinely with new videos to inspire your plant-based kitchen.
Who am I??
Looking to make a positive change in your life and community? Dr. Siri Chand Khalsa is a board-certified physician in Internal Medicine, Integrative Medicine, Lifestyle Medicine, and Hospice/Palliative Medicine. Dr. Khalsa has dedicated her career to promoting long-term vitality through the choices we make every day and is an expert in Ayurveda, yoga, Reiki, and plant-based nutrition. She can guide physicians in exploring new healing techniques through an experiential process. Her mission is to increase the understanding between daily routines and our long-term vitality for clinicians. Take the first step towards a healthier, happier future, and contact Dr. Siri Chand Khalsa today. Let’s create a better world together through mindful living. Study Ayurveda with Dr. Khalsa. Learn more here.
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I would love to see your variations and options for flavors.
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*Please note as an amazon affiliate, I earn from qualifying purchases which means I will receive a small fee if you purchase them. I have only included things I truly use. This post is for educational and informational purposes only and solely as a self-help tool for your own use. I am not providing medical, psychological, or nutrition therapy advice. You should not use this information to diagnose or treat any health problems or illnesses without consulting your own medical practitioner. Always seek the advice of your own medical practitioner and/or mental health provider about your specific health situation. For my full Disclaimer, please go here.