Happy New Year and Happy Monday! Hoping you all had a wonderful holiday season. We definitely did! Our parents and siblings visited us for the first time since our move so it was a nice break for Param and me while V and D were showered with much needed grandparent love.

I also took a long, unscheduled social media break and it felt nice to not be on my phone as much. Whether we want to believe it or not, technology and especially social media can be draining and so breaks are so necessary. I focused the extra time I had on working on my Ayurveda for Children’s health webinar which I’m hoping to have up on the site by the end of this month, I’m so excited to share what Ayurveda has to offer in the realm of pediatrics so stay tuned. And I didn’t stop cooking over the past couple of weeks so I have some new recipes to share over the upcoming weeks as well.

ALSO, we have to acknowledge that I’m finally getting back to using the blog! Super excited and proud of myself for that! It was one of my goals for 2021 because it had been long overdue. It has been close to 2 years since I consistently stopped posting on here but I think I’m back now and since there are no character limits on here like on my Instagram posts, you’ll be hearing all about my life’s happenings in detail 🙂

This past weekend, I was having some serious soup cravings and it made me realize how intuitive our body is. We’re now transitioning into late winter and from Vata season to Kapha season. Our body naturally has more dryness and a buildup of excess Vata right now because we’ve gone through the entire cold, dry season. In Ayurveda, opposites balance so it’s only natural for us to crave oilier, warming, more liquid-y foods to combat the cold, dry, airiness of Vata.

In Ayurveda, removing excess build up of Doshas through seasonal cleansing is one of the best ways to maintain optimal health. This way, our body has a smooth transition to the next season. When our body becomes too dry, it produces reactive mucus and because it’s cold out, this mucus solidifies. Then, when Spring arrives, that built up mucus liquifies and causes the all too familiar seasonal allergies and congestion. So to nip that, it’s important to rid the body of excess Vata and dryness right now and excess Kapha and mucus before the temperatures rise in the Spring. Param and I are doing our Winter cleanse in 2 weeks so you’ll see me sharing more on my stories on Instagram or I may just take another break, we’ll see.

Anyway, I digressed. This is going to happen a lot now that I don’t have a character limit because I always have so much random-ness to share! But back to my soup.

I had picked up some fresh ramen noodles from H-Mart. My go -to these days for my Asian and Indian groceries. Instead of going to multiple grocery stores, I find my lauki, karela, and all at H-mart as well as ingredients for Thai curries and stir fries, so I make a weekly trip there and then shop whatever else I need from Whole Foods.

I hadn’t planned on making soup but had some cauliflower and cabbage in the fridge – both Vata aggravating vegetables. It’s important to cook those well with adequate healthy fat and spices so in this recipe, I incorporated some digestive spices like fennel, ginger, cilantro, and mint to make sure this soup doesn’t further aggravate our Vata. It resulted in a delicious, flavorful noodle soup that the whole family loved. You can use other vegetables, or a store bought vegetable broth but we’ve been trying to avoid cooking with onion in the house (baby steps) and most store bought broths have onions so I made the vegetable broth at home. It’s quick and easy with some basic ingredients and works well with all types of asian-y soups.

I hope you give this a try! If you do, be sure to leave me a comment, I’d love to hear what you think!

Namaste.