Wellness
Sizzle Like Summer with Roasted Veggies
Eat Like a Spaniard (and an Ayurvedic Goddess)
this Summer!
BY AMRITA DEVI
Summer hit like a rogue flamenco dancer, all heat and swirling skirts! This week, the Sineu market was a kaleidoscope of sweaty tourists, adorable goats, and a rainbow explosion of summer fruit. Handprinted tablecloth hunts aside (seen on the table below), Sineu is a must-visit for a wild Wednesday! I couldn't resist those ruby cherries, fresh fuzzy peaches and an array of bright peppers. Lunch, obviously, involved these seasonal gems (recipe coming later, foodies!). But hold on a second, amigos! Before you dive headfirst into that juicy pepper recipe, let's talk about the real star of summer: lunch. Yup, that midday meal back home in the UK is often relegated to a sad sandwich. But in Ayurveda wisdom, and let's face it, Spanish culture, too, lunch reigns supreme.
Think about it. The sun's high, your energy's buzzing – that's when you need the most fuel, not a measly salad. Science agrees! Studies show most calories should be consumed earlier, not later. Traditionally, Spain takes a luxurious 3-hour lunch break to feast with family, siesta a bit, and then get back to work energised. They round out the day with a lighter supper, avoiding that pre-bedtime food coma. Sounds pretty Ayurvedic, right?
Here's the thing: when you eat matters as much as what you eat. Eating your biggest meal at lunch can be a game-changer for your energy levels. But there's a trick: ditch the carb overload!
Here's the Ayurvedic lowdown when it comes to boosting more vital energy and a trim waistline:
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Nix the Carbs: Leave those pasta dreams for dinner. Carbs at lunch can lead to a dreaded afternoon slump.
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Veggie & Protein Power Up: Pile on the colourful veggies and protein to stay fueled and focused.
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Carb Cravings? Tame the Tiger: A heavy lunch keeps cravings at bay. No more 4pm sugar crashes or chip emergencies!
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Don't Skip Meals! Weight loss doesn't mean starving yourself. Skipping meals slows down your metabolism, making it harder to shed those last few pounds.
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Routine is Your BFF: Think of yourself as a fancy houseplant. Regular mealtimes keep your internal systems happy and your metabolism humming.
Now, what to eat? Buckle up for a flavour explosion! I've got a recipe for a fusion fiesta! Think vibrant summer veggies, salty halloumi cheese, and fluffy curried quinoa kissed with a hint of rose petals.
Roasted Summer Vegetables with Halloumi & Curried Quinoa
This vibrant dish is bursting with summery flavours and textures. Juicy roasted vegetables pair perfectly with salty halloumi cheese, all served on a bed of fragrant curried quinoa with a hint of floral rose petals.
Ingredients:
For the Quinoa:
1 cup quinoa, rinsed
2 cups water
1 tbsp ghee or coconut oil
1/4 tsp salt
1 tsp curry powder
1 tbsp dried rose petals (optional)
For the Roasted Vegetables:
1 green Pimiento de Gernika
1 bunch asparagus, trimmed
1 medium eggplant (aubergine), sliced 3mm thick
1 zucchini, sliced length sliced 4mm thick
1 portobello mushroom, whole
4 oz halloumi cheese, sliced 3 mm thick
2 tbsp ghee or olive oil
2 sprigs fresh rosmary
1/2 tsp pink salt
Instructions:
Cook the Quinoa:
In a saucepan, combine rinsed quinoa, water, ghee, salt, and curry powder. Optional - If using, add the dried rose petals. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is cooked through and fluffy. Set aside.
Prepare the Vegetables:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice bell pepper, asparagus, eggplant, and zucchini. Wipe clean and slice the portobello mushroom. Cut halloumi cheese into slices about 1/2 inch thick.
Roast the Vegetables:
In a large bowl, toss vegetables with olive oil, oregano, salt, and pepper. Spread vegetables out evenly on the prepared baking sheet. Roast for 20 minutes, then remove from the oven.
Grill the Halloumi:
While the vegetables are roasting, heat a grill pan or skillet over medium heat. Add halloumi slices and cook for 2-3 minutes per side or until golden brown and slightly softened.
Assemble and Serve:
Divide cooked quinoa among plates. Arranged with roasted vegetables and grilled halloumi cheese. Enjoy warm!
Tips:
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Feel free to use a variety of your favourite summer vegetables.
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You can substitute dried rosemary or another herb for the fresh rosemary.
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If rose petals aren't available, simply omit them or substitute a few drops of rosewater for a subtle floral aroma.
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Serve with a dollop of yoghurt mixed with olive oil, squeeze of lemon, salt and basil leaves for extra flavour.
Leftovers: Store leftover quinoa and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven. Halloumi cheese is best enjoyed fresh and doesn't reheat well.
Amrita Devi is the owner & founder of Ayurveda Anytime. A trained Ayurvedic practitioner, functional nutritionist and plant-based chef, Amrita has dedicated her life to empowering women through the ancient science of Ayurveda. Her platform, Ayurveda Anytime, born amidst the global changes of 2020, has rapidly evolved into a sanctuary for women seeking to reconnect with their innate wisdom through the ancient practices of Ayurveda.
To find out more:
Instagram: www.instagram.com/ayurvedaanytime
