‘Aura’nge salad is literally a vibrant, orange colored salad that restores your body’s long lost energy. I recently discovered the recipe in the A Life of Balance Ayurvedic cookbook because I started to incorporate Ayurvedic concepts into my food regime as soon as I discovered how well they work with my body and general wellbeing. In a very short time span I lost 6 kg simply by avoiding foods that aggravate my dosha type. As a result I experienced how my appetite reduced naturally over time meanwhile discovering new windows opening up heaps of energy reserves. Now I regularly practice Pilates and kickboxing, go for my usual 30 min run at least 3 times weekly and work very long hours every single day. Hence there must be some truth in Ayurveda’s ancient wisdom of life!
The recipe I am featuring today is for my type- the pitta dosha type (you can check your type online easily by filling out a questionnaire or by seeing a Ayurvedic specialist doctor). Pitta types are medium built with fair hair and light eyes, imperfect skin and good digestion. They are mentally acute, ambitious, and sleep short but sound hours. Hot weather and food creates a disbalance for pitta types because pitta itself is fire and needs elements such as air and water to stabilize its nature. Hence spicy, salty and sour foods deteriorate pitta’s wellbeing while sweet and astringent foods increase it.
The Aurange salad is bursting with health regardless of the Ayurveda philosophy. Its main components: brown rice, carrots and almonds are among the most important staples of a healthy diet. The remaining garnishing ingredients are no less important. I highly recommend that you inform yourself on the benefits from the following links I provide you (the combined benefits of all ingredients are exhaustive and over-lapping at times, hence paraphrasing them here would only confuse you).
Ayurveda is a science combining all of these healthy ingredients to make one complete, delicious recipe. It is in fact, incredibly difficult if not impossible to find a cookbook that balances recipe components so mindfully. But don’t worry I will be featuring some more of my favorites in future articles! For now enjoy and let me know what you think.
2 cups medium-grain brown rice
4 cups water
6 medium carrots cut into matchsticks
2 cups water
¼ cup almonds
1 tsp. sesame oil
4 tsp. fresh orange juice
2 tbs. fresh minced basil
2 tbs. fresh oregano
- Prep the fruit and vegetables- peel and chop the carrots, mince the basil, squeeze the juice from the orange and keep aside.
- Set the rice to cook- add the 4 cups of water, bring it to the boil and allow it to simmer until ready, frequently stirring with a spoon.
- Cook the carrots- bring to the boil and simmer for about 8 min. Add the almonds to the water where the carrots were cooking and simmer for 5 min to soften
- Prepare the dressing in the mean time- season the orange juice with oregano, basil, sea salt and sesame oil. Check for taste.
- Add the cooked carrots to the rice together with the almonds. Season with the dressing and mix ingredients together.
- Serve in a soup bowl with a basil branch for decoration.