Greta Kent-Stoll

Ayurveda and Iyengar Yoga with Greta—Ancient Wisdom for Modern Maladies

greta.ayurveda@gmail.com

Simplicity and One Pot Wonders

As those closest to me know, I have recently embarked upon my formal studies in Ayurveda (traditional Indian medicine). One of the byproducts of this experience is that I am becoming increasing aware of my daily habits and choices and the consequences that follow. Rarely short on ideas and never bored, the vayus (energetic winds) have a way of whipping me into a whirlwind causing fragmentation and overwhelm. Then my Pitta (the discerning fiery side) comes in and starts with the self-judgement. What to do? What to do? Starting off with a little self compassion and acceptance is good–practicing patience with my own nature and accepting that the chaos is a fact of life. On the flip side the fire in me that wants to blaze through and make sense of it all has its function too. It’s just the nature of things.

It’s just the nature of things, and yet the need to find some grounding and to come back to nature is a healthy urge. Taking time out to breathe, do my yoga practice, unplug, or take a walk is always helpful. Finding ways to ground and simplify is comforting and necessary. Ayurveda teaches us that healing starts in the kitchen so I can work from there. Preparing meals that are wholesome and simple helps to ground and nourish us, and can also make for one less thing to think about, thus preserving some our decision-making powers for more complex arenas of life. Of course I love creating and trying new things, but there is great wisdom in simplicity.

This morning I prepared a big pot of kitchiri which will serve as breakfast, lunch, and dinner today. And then I’ll eat more kitchiri tomorrow. This may seem a little dull in the land of plenty, but really it’s quite liberating! Here’s my simple recipe. You can use mine or make your own!

1 cup mung beans

1 cup raw oats

2/3 head red cabbage

1/2 head kale

1 sweet potato

fresh grated ginger

Chop, rinse, and combine all ingredients in a big pot. Cover with purified water. Bring to a boil, then simmer for about 45 minutes. You want a mixture that is mushy and soft. Season with coriander, turmeric, cumin, and a dash of sea salt. Optionally add olive or coconut oil. Makes a great breakfast, lunch, and dinner!

Sweet Potato Quinoa Griddle Cakes

I credit this menu and basic recipe to Randy Loftis. However, I admit I added a little spice!

Sweet Potato Quinoa Griddle Cakes
3 medium sweet potatoes
1/4 cup dry quinoa
4 oz. mascarpone cheese
1 tablespoon olive oil
1 tablespoon sesame oil

Steam the three sweet potatoes. Cook the quinoa. Combine in a large bowl with oils and cheese. Add cumin, lots of paprika, Himalayan sea salt, black pepper, and turmeric. Combine all ingredients until mixture is soft and even. Form into small patties and fry in ghee!

Delicious with sauteed spinach and roasted brussel sprouts. Goes well with mascarpone cheese and pineapple salsa on top!

Healthy and Hearty Holidays

Keeping warm and enjoying a cozy holiday meal doesn’t have to mean clogging your gears. This was my family’s Christmas Eve meal. Warming, satisfying, and full of vegetables…featuring Mama’s Borscht.

2 quarts vegetable stock
3 tablespoons butter or olive oil
1 cup red cabbage, finely chopped
1 cup potatoes, diced
1 stalk celery, minced
1 onion, chopped
1/2 cup juice (from can of beets)
2 cups cooked or canned beets, diced
1 teaspoon vinegar
chopped dill or parsley (for garnishing)

Boil the raw beets and potatoes in vegetable broth. When the beets are soft, mash them up and add a can of beets. Saute finely chopped onions, celery stalk, finely chopped cabbage and a dash of salt and pepper. Add the sauteed veggies to the beets, potatoes and broth–and the vinegar and simmer for two hours. Season with fresh dill and tarragon. Top with Greek yogurt. We enjoyed our borscht with crispy roasted potatoes, sauteed and baked Guiness green beans, and cranberry sauce. Greek yogurt is also delicious on a tart cranberry sauce.

Peter’s Pineapple Ginger Salsa

This is a zingy, refreshing salsa–a unique variation by my brother, Peter, the youngest Kent-Stoll.

7 medium diced tomatoes
1 diced white onion
2 tablsepoons grated ginger
1/2 diced pineapple
2 1/2 diced jalapeño peppers
1 tsp or less of cayenne
1 squeezed lemon
1 squeezed lime
1 cup cilantro

Combine all ingredients in a large bowl. Serve with tortilla chips. Keep refrigerated unless you and your guests devour it all in one sitting!