Keeping the digestive tract functioning optimally is an important goal in Ayurveda for maintaining vitality, and many aspects of our daily habits create the foundation for this. Adding turmeric to your favorite dishes is a great practice as research is showing that turmeric (haridra) has many health benefits including improving digestion, fighting infection, improving blood sugar in diabetes, and preserving cognitive function.
Notes: Spaghetti squash (Cucurbita pepo) is one of my favorite “gluten-free” pasta substitutes. The long fibrous, tendrils separate from the squash skin when cooked to give the appearance and texture of spaghetti and it pairs well with fresh herbs and olive oil. The yellow squashes are considered to be Sattvic foods and thus support yoga meditation practices.
Turmeric (Curcuma longa) is a good addition to any dish and adds color and bitter flavor, which is not a prominent flavor in the American diet. One cup of cooked squash is rich in vitamins and minerals and has only 42 calories. Pine nuts are a good source of vitamin E, protein and trace minerals, and complement the fresh herbs and oil to give a non-pureed vegan pesto.