If you’re dealing with a challenged digestive system in the morning and feeling a bit nauseous but you still need some sustenance to stay solid on your two feet - there’s definitely an Ayurvedic solution to this.
Soup for breakfast! Soup is warm, soothing, and easy to digest. The process of cooking in hot liquid softens the ingredients and generously adds the fire and water element to your meal. In addition, when it's full of carminative spices, it makes it even easier to digest. All of this offers you some vital energy and nourishment at a time when digestion is unreliable.
Aside from the traditional kitchari that is the ultimate go-to when in need of a digestive rescue, I like to mix it up a bit and create my own concoctions using Ayurvedic wisdom. The recipe I included here is simple and yummy and does the trick. You can make this with the main basic ingredients, or add a bit of fiber to make it slightly more hearty - the worse off your digestion, the more simple you want to make it.
When there is low appetite, that means low digestive fire. This soup will help kick it up and provide you with some stamina to start your day and help your digestive fire be ready for a more substantial lunch.
For an even extra boost to your digestive fire, you can take Ginger Pickle 15-30 min before you eat. *Caution for those with an acid stomach, heartburn, or diarrhea - aka high Pitta. This indicates there is actually too much heat.
I'm a cook that doesn't always measure, and I typically go for what feels right at the moment depending on my digestion status. Play with the spice and liquid amounts to suit your needs. Vata will always benefit with more liquid and not overly spicy, Kapha does better with less liquid, more spice. Pitta just needs less heat in general typically, so less heating spices for them, and probably no Ginger Pickle prior to a meal.
Always use as many organic ingredients as possible. The last thing we need is any extra toxins for our already troubled digestive system.
Ingredients in order:
1 Tbsp of Ghee (sub coconut oil - but ghee has a powerful medicinal effect on digestion!)
1/2 tsp - Fennel Seeds
1/2 tsp - Cumin Seeds
1 small-medium Onion
4 cups of Broth - veggie or chicken
1/2 -1 tsp Ginger
1/4 tsp Coriander
1/4 tsp Turmeric
2 large Carrots, chopped
2-4 stalks Celery, chopped
1/2 cup of Basmati Rice
Salt & Pepper to taste
Fresh Cilantro leaves
Directions:
In a large pot heat ghee over medium-high heat until hot.
Add fennel seeds and cumin seeds - let cook for about a minute, stirring some - make sure not to burn them.
Add the onion. Cook 3-4 minutes stirring occasionally until tender and translucent.
Add the broth, ginger, turmeric, coriander, (and carrots and celery if you’re adding veggies). Bring to a boil.
At a rolling boil add the rice. Cover, reduce to medium heat, and cook for 15 - 20 minutes or until the rice (and veggies) are tender.
Serve immediately. Add cilantro, and salt and pepper to taste.