My Therapy in the Kitchen
Cooking is cathartic for me. I like the creative process, and the focus and attention it requires can be quite therapeutic. While there have been instances where cooking projects did not go as planned and resulted in stress, overall, the act of cooking generally fosters a positive mood.
When I’m motivated or inspired, I check what ingredients I have or think about what will support my mood. I enjoy exploring cookbooks, magazines, and online sources for inspiration and using seasonal ingredients for colorful dishes. Sometimes I follow straight from the recipe; sometimes I change ingredients or steps based on experience; and sometimes I follow a desirable color palette.
My cooking interest started in my early 30’s in Seattle. I had a group of friends who cooked and enjoyed food. My husband, who worked in the service industry, shared this passion. We often had dinner parties, restaurant outings and holidays together were the norm. My favorite experiences were the meals we prepared at each other’s homes. I love group meals for the sense of community they create.
Early in my teaching career, I started learning about Ayurveda and became inspired by a vegetarian cookbook full of international recipes. That led me to seek guidance from Sachi Doctor, an Ayurvedic practitioner and Functional Medicine Health Coach (NBC-HWC) based in Oakland. Sachi taught me to understand how to eat (and live) in a way that is more aligned with my mind-body constitution (dosha) and with the seasons. In an effort to revive the group meal experience and combining it with my love for teaching and cooking, Sachi and I hosted workshops that applied Ayurvedic principles both in yoga and in the kitchen.
My Yoga Therapy studies examined health and disease through Western medicine and the Ayurveda perspective, including nutrition for inflammation and diabetes. I researched the health benefits of foods, spices, and herbs, and learned through personal experience what truly benefited my body.
My studies, professional experience, and physiological changes have influenced my approach to cooking. Currently, my cooking interests focus on digestive health and listening to what my body needs. Typically, I prepare simple meals that promote energy balance, mood stability, and a healthy lifestyle. I have become more attuned to the specific requirements of my body, and this mindfulness enables me to assist others in achieving enhanced well-being.
Want to learn more about how Yoga Therapy from an Ayurvedic perspective can support your physical and mental well-being? Contact Julie for a free consultation to learn more.
Thank you for reading. Enjoy this tasty salad idea for Summer/Spring.
Vibrant Quinoa Salad
Combine the following chopped herbs in food processor with 1/3 cup or more olive oil. Add lemon or vinegar if desired,
- 1 bunch cilantro , packed
- 1/2 cup parsley , loose
- 1/4 cup each dill, mint & tarragon
Mix with the following:
- 2 cups (more/less as desired) cooked quinoa
- small sautéed onion, thinly sliced
- 1/2 cup toasted pine nuts
- 1/2 to 1 serrano pepper, deseeded and chopped
- 3-4 green onions, sliced
- generous handful of arugula, chopped
- salt & pepper to taste; I also added cumin
- feta, optional
If you don’t like the taste of tarragon, you could skip it or use another herb such as basil, sorrel, or lemon thyme.
Enjoy!
Nourish Wellness