Here in Western New York state is beginning to feel pretty darn chilly and it’s time to swing full gear into a Vata (Ayurveda) pacifying diet.  In Ayurveda food is the first line of healing.  Rather than eat particular foods just because of their specific “health” properties, foods are recommended according to the properties they contain, such as: bitter, sweet, sour, salty.

This recipe sounded so tasty and simple but I had to adjust it for Vata season.  I added half a fresh lemon, fresh ground turmeric, and a pinch of “Hing”, (found in Indian and Asian grocery stores), to counter the effects of the gas and wind producing qualities of the cabbage.   I use organic ingredients whenever possible. Enjoy!

3 Tablespoons Olive oil

seasonings to taste: salt, pepper, turmeric, fresh or ground,

pinch of Hing

1 small Savoy cabbage

3 cups low sodium veggie broth

1/2 cup Arborio Rice ( I love rice, I add a bout 3/4 cup to make it creamy).

1/2 of a Lemon

4 Slices whole wheat bread (or a dosha appropriate bread)

Grated Parmesan Cheese (or vegan substitute) , for optional garnish.

Heat oil in a large pot. over medium heat.  Add seasonings and heat for 60 seconds to release the aromatics.  Add the cabbage and stir to coat with oil.  Stir in the broth and 3 cups water.  Season with more salt and pepper.  Cover and bring to a boil.  Reduce heat to medium and simmer 15 minutes.

Stir in rice.  Cover and simmer 15 minutes , or until rice is tender.  Squeeze in the juice of the half lemon during the last five minutes.  (I toss the whole lemon in too, after I get all the juice out of it)

Meanwhile rub each bread slice with 1/2 clove garlic. Toast the bread and cut into fingers or cubes.  Divide the garlic toast among four bowls.  Laddle the soup over the toast and garnish with cheese if desired.