Meals in Harmony with the Seasons – Moroccan Stew

It was only 60 years ago that factory farming started to take off and change our American way eating.  Before that time most of what is taught regarding seasonal eating in Ayurveda was common knowledge.  We ate with the seasons because that is what was available.

So today we move to our second family recipe, Moroccan Stew. The flavors of this stew are just complex enough to keep one’s taste buds interested. Yet it is warm enough for the winter season to make digestion easy.  The beans, sweet potatoes and carrots are what we would reasonably expect to be available this time of year due to growing conditions.  These foods are nature’s heavy, dense, moist, sweet counterbalance to the dry, light, cold qualities of winter.


We noted in the previous blog on our oatmeal recipe that fresh is best.  This still stands true.  That being said, we have also introduced ourselves as a working family and we sometimes fall short on time, so we methodically chose when we cut corners.

I have a dream that one day we will live on an orchard, just outside of the city, with a large garden full of seasonally available vegetables and beans. And a goat is probably needed.  A couple of chickens.  Perhaps a cow.  I will see clients in a separate office and they can bask in the goodness of the prana filled wilderness…   Ahhh.

Until that day, we accept our circumstances. And we are grateful for the opportunity to share our efforts to live as in harmony with nature as we can with the many others city dwellers.

This recipe is one that is Grandma Yogini’s absolute favorite. This is served at our home at least once a week.  The cooked vegetables, warming spices and broth are perfect for the cold winter months.

Moroccan Stew

1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground turmeric
1/8 teaspoon curry powder

1 tablespoon of ghee or butter
1 onion

2 cups shredded kale
2 cartons of vegetable broth (56 oz)
1 can of garbanzo beans
1 can of diced tomatoes (14.5 oz)
3 large potatoes, peeled and diced
2 sweet potatoes, peeled and diced
4 large carrots, chopped
1 cup lentils
½ cup chopped dried apricots
1 tablespoon honey
1 teaspoon ground black pepper

Start by cooking the onion in the ghee until it starts to brown. This step can be skipped and the onion can be eliminated if you are looking for a sattvic version of this dish.

Mix in the kale and the spices and cook for an additional 2-3 minutes.

From here, we add the remaining ingredients and let it simmer on low for roughly 30-40 minutes.

Remember the sizing portions:
Kapha – Smaller portions due to slower digestion; Pitta – Large portions due to strong digestion; Vata – Medium portions due to variable digestive strength.

Oh!  Let me tell you a fun digestive secret.  Apparently, while you’re eating you will have a small burp when your stomach is 3/4 full.  It is air being released from your stomach which had previously been empty.  It is taught that it is a good gauge of when to stop eating.  Unfortunately too many of us have a hard time listening to when we are full, so perhaps this trick could help.

Have a lovely weekend. Thank you again for following along.

Next week we will be discussing the Ayurvedic view of exercise and its importance in building high quality tissues.



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