Vegetables are one of mother nature’s simple miracle foods. No matter what diet you currently subscribe to—paleo, vegetarian, vegan, macrobiotic, or ayurvedic—unless you are a pure fruitarian or breatharian, there’s a 99.9 percent chance that you, my friend, are a fellow vegetable eater.
Vegetables have a way of uniting us. We may have our foodie differences; however, we have one thing in common—a shared practice of eating beautiful, nourishing vegetables!
In Ayurvedic nutrition, vegetables are an important part of a healthy balanced food plan. Not only do vegetables taste soft, delicious, juicy, and nourishing when prepared properly, but they also provide the body with vital minerals, vitamins, and fiber necessary for a healthy immune system and the health of your tissues (plasma, blood, muscle, fat, bone, nerve and reproductive).
It can be easy to forget about the power of vegetables. I know I have gone through phases in which I live on simple kitchari or dhal and totally forget to eat these glorious creations from the plant kingdom. One thing is for sure: vegetables do make a difference to health and vitality, and when you prepare them properly they can be so delicious that even the most resigned vegetable eaters can start to enjoy them.
Vegetables are divine, and this subji recipe is one of the simplest yet exotically delicious ways to enjoy them.
Voila! Enjoy this delicious lunch or dinner all year round!
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