Fresh Into Green By Dr. Sharma
Let us be together; let us eat together. Let us be vital together; let us be the radiating truth, radiating the light of life. -The Upanisads
First off, happy New Year! Hopefully it was rung in with aspirations for a healthy and happy 2017. Today I was inspired deeply by one of my patients. She gifted me with what I consider an extremely personal and thoughtful gift: an Ayurvedic cookbook.
Why does this bring warmth to my heart when the weather outside is making my teeth chatter? Well, Ayurveda plays a large role in what inspires me to cook and influenced by decision to become a gastroenterologist. As the above quote explains, there is a natural connection amongst our nutrition, health, and mindfulness. Food should be something that brings you warmth and motivates you to maintain your health. Ayurveda means life knowledge. Life knowledge is incorporated in not only our actions, but in our abilities to provide to ourselves and others.
Today, we are taking a new route-one that combines my love of spices to my love of breakfast! As a vegetarian myself, it can be difficult to acquire the essential amount of protein and to maintain an adequate balance amongst types of foods. That’s why I enjoy making my breakfast my dinner and my dinner my breakfast! These two combined can lead to increased satiety, reduced snacking, and improved metabolism. With the New Year starting, it’s important to initiate a toast to one’s self and start things fresh.
Green vegetables can make your stomach turn (if not cooked the right way), or in contrast, inspire you to drink green smoothies (as does Irene, my assistant). Done right, they provide fiber, riboflavin, and numerous micronutrients. How this helps your daily routine is that fiber in the morning reduces your urge to consume snacks. It also keeps your bowel habits regular. Micronutrient loss is very common, especially within the “Western diet” and especially in those with gastrointestinal disease. Micronutrients are essential for healthy skin, vision, and appropriate metabolism. All essential nutrients are specifically called so, because, well they’re essential for optimization of health. This is not only about gastrointestinal disease, but also heart, lung, and bone health. Your nutrition is intricately involved with maintaining your body, your organs, and overall YOU.
So, the plan for this blog is to introduce an idea that has been done before, but maybe not done the same way. I am finally reaching out to those who eat animal products. Specifically, egg whites. We are combining genres and worlds! Myself, I love spiciness. This might ruin your day though if you’re sensitive to chili. I always tell my patients that everything is dependent on the individual. So, this new year, start finding yourself. Once you do, you can start helping those around you. Be the light that radiates light.
Brussel sprouts might be the most notorious of vegetables. Well, sometimes with the right hair and makeup even the most misjudged turn out as stars. I grew up eating brussel sprouts for dinner. My mother used to make a delicious dry subjie that I ate plain! So, what I present to you is an opportunity to combine flavor, culture, and nutrition.
The protein in egg whites (for those not allergic, who can substitute with tofu or chopped turkey), allows you the ability to get through the day with energy and substance. When combined with the high fiber in vegetables and the antioxidant effect of herbs, you are protecting yourself and optimizing your daily wellness.
Recipe: The Fresh Scrambler
What you need:
- Egg whites (or protein substitute)
- Cilantro bunch
- 6 brussel sprouts
- Red peppers
- Salt, pepper, chili (if desired)
- First thing is shredding the brussel sprouts. These can be bought at many different grocery stores.
- Second wash the cilantro and depending on your taste level chop half a natural bunch leaving the stems aside
- Chop red peppers into small pieces. Same with the onions
- The asparagus is going to be similar to the cilantro. You want to take advantage of the asparagus heads. Break the heads of the asparagus of as they naturally break. If you bend asparagus it will bend naturally. The tops you place with onions, red peppers, and cilantro.
- Now start cooking. Brussel sprouts actually cook with water well, or a little coconut oil to make it brown. I recommend cutting the Brussel sprouts into smaller slices. For six Brussel sprouts, I recommend half a cup of water. Place the water after you have cooking the Brussel sprouts for 5 minutes on medium heat in the coconut oil.
- Once the Brussel sprouts have softened, add the other ingredients. Allow these to sauté.
- Once cooked, add ½ cup of egg whites
- Continue stirring the egg whites until well cooked.
- Add salt, pepper, and chili pepper to your taste.
Note: The remaining asparagus can be blended with chickpeas and flavored with salt, black pepper (and my favorite chili pepper) for a cold or warm soup. Your breakfast just helped create your lunch! Other options: Add crushed ginger, kale, or even fenugreek seeds! Or if you want a frittata, bake it!