If it’s Sunday, you can be sure that I will be cooking a big batch of vegetables. In the warmer spring and summer months, I make my version of a ratatouille, but in the colder months I like to make my version of Indian Vegetables.   Living in accordance with the seasons includes eating more warming herbs and spices in the colder months, and Indian cuisine has many.

One of the first things I took away at the start of my degree in Oriental Medicine is the idea that cooked vegetables are easier to digest than their raw counterparts. Cooked vegetables are recommended for weakened digestive systems, and over-consumption of cold, raw foods can damage digestive function.  If food is difficult to digest and /or one presents with a digestive weakness, access to minerals, nutrients, and vitamins is difficult. Cooked vegetables take less digestive qi to process, allowing ease of access to nutrition and energy.

When I weighed over 200 pounds, my constitutional digestive weakness and improper diet of refined grains and sugar, dairy, and greasy/fried food resulted in an accumulation of phlegm-dampness. During the healing process, and ever since, I’ve included as many cooked vegetables into my diet as I can, and it is a constant variable in my health accomplishments. Read the rest of this entry »

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