According to Ayurveda good digestion is one of the keys to good health.  When you consider that everything we come into contact with is like a kind of food for our body, mind and soul, we have a lot to digest on any given day.  So if our digestion isn’t in good working order it has the potential to impact everything we do.

I had the pleasure of speaking with Nadya Andreeva of Spinachandyoga.com about the subject of digestion and her new book.  She shared a host of insights and tips for maintaining a Happy Belly and a happy life!


Want to improve your digestion?

There are lots of options for improving digestion from the way you think and move to the foods you eat.  But one of the more simple ways to improve your digestion is to consider choosing foods that are easier to digest.  Here are some suggestions: 

Easy to digest:

Greens, Cooked vegetables, Avocado, light grains such as rice, quinoa, oats, cooked apples, fish, soups, spices like black pepper, cumin, cinnamon, mint and basil.

Hard to digest:

Cheese, dairy products, most beans, high fat foods, processed foods, red meat, nuts, wheat and wild rice


 

Nadya’s new book and her website spinachandyoga.com include a number of recipes for foods that are easy on the digestion, nourishing and delicious.  So this month we’re featuring one of our favorite!

Enjoy this delicious soup… we did!

Yellow Lentil and Squash Soup – From spinachandyoga.com

Ingredients:

  • 2 Tbsp. olive oil or ghee
  • 1/2 red or yellow onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 1/2 tsp. each of turmeric, ground cumin, ground coriander, garam masala
  • 1 bay leaf
  • 1 1/2 cups red lentils, (soaked overnight)
  • 1/2 butternut squash, peeled, seeded and chopped
  • 5 cups stock or broth (if using plain water instead, season the soup with 1 tsp. sea salt)

Preparation:

In a large pot, heat the oil or ghee and stir in onion, garlic and ginger. Let cook over medium-high till softened and just light browned.

Add spices and bay leaf, stirring in. Add lentils, squash and stock and stir over high heat until boiling. Spoon off any froth that rises to the surface. Lower heat to medium-low, cover, and simmer for 25 minutes.

When squash is soft and lentils are fully cooked (about 20-25 minutes), remove bay leaf and purée the soup till silky smooth, or leave as-is. Serve into soup bowls. Top with hemp seeds, fresh chopped cilantro, or stir in fresh baby spinach leaves. Serves 4.


 

How do you keep your belly happy?  What’s the biggest challenge to YOUR digestion (food, stress, emotions, etc.)?

Share and inspire in the comments below!

 

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