Similarly to April, May can tend to be a soggy month. According to Ayurveda, we can combat the rainy day blues by eating plenty of refreshing and uplifting foods to increase our prana, or life force. We’ve rounded up a few of our favorite prana-boosting recipes to help you find your way through May in good health!
Salads are definitely on the menu; bitter greens like arugula, endive, sprouts, and red lettuce, and crunchy veggies like cauliflower, broccoli, and asparagus are all great choices. Cucumber, avocado, lime, and cilantro are also highly recommended, so start adding tacos, burritos, and guacamole to your weeknight menus. When it comes to carbs, root veggies are a little heavy for May, so think about subbing them out for plantains or grains like barley and quinoa. Enjoy!
Summery Spring Mix Salad with Crispy Chickpeas—This simple healthy salad has a great mix of spring greens, fresh fruit, berries, chickpeas. The ginger-lime dressing will certainly make your taste buds happy! According to Ayurveda, spring greens are detoxifying, stimulating, nourishing and energizing. The recipe offers many substitution ideas for greens, fruits, chickpeas, nuts, and herbs so you can probably throw this together with what you already have in the pantry.
Bbq Tempeh Kale Bowl—This protein-rich bowl has a base of wilted kale that is accented with BBQ tempeh (made of fermented soybeans and rice) and hummus. Ayurveda views soy products like tempeh to be difficult to digest, yet it is also helpful to eat for its grounding and stabilizing effects. You can easily substitute tofu or beans for the tempeh if needed.
Cauliflower Hummus Burgers with Mint Tzatziki—Have you ever wanted a wanted veggie burger with the flavors of hummus? These unusual burgers are made with mashed chickpeas, cauliflower, tahini, garlic, and lemon. Topped with a mint tzatziki yogurt sauce gives these burgers even more flavor and flair. chickpeas are considered very easy to digest and have cooling and drying energetic properties. Cauliflower contains high amounts of vitamin C and has anti-inflammatory and cancer-prevention properties.
Vegan Asparagus and Mushroom Pasta—This vegan veggie pasta is packed with lots of fresh garlic and basil and is tossed in a light sauce made of bouillon, nutritional yeast, soymilk, and cornstarch. Asparagus is an excellent source of fiber, folic acid, vitamin C, vitamin E, and other essential minerals. It also contains antioxidant, anti-inflammatory, antibacterial properties. You can optionally add soy curls or chickpeas to make this a more hearty and filling meal.
Spring Greens, Leek, Pea, and Pesto Risotto—Looking for a main dish chock-full of fresh, green foods that isn’t a salad? This risotto recipe is for you. It’s loaded with veggies but still incredibly decadent thanks to the rich brazil nut pesto that gets stirred in at the end.
Cilantro Lime Rice—This refreshing side dish would be the perfect base for a vegan burrito bowl. It only calls for a few ingredients including cilantro, a cooling digestive aid that’s perfect for this month.
Roasted Cauliflower Burrito Bowl—Speaking of burrito bowls, this one would pair well with the Cilantro Lime Rice we shared above. With creamy avocado and the unique addition of spiced roasted cauliflower, this recipe is a lot more interesting than your typical burrito bowl. We recommend prepping this for the week, bringing it to work for lunch, and making your coworkers very jealous.
Nutty Green Veggie Crunch Salad—If you’re not typically a salad person, this salad full of fun textures might change your mind. With romaine, cabbage, edamame, cilantro, and tons of seeds, every mouthful is an adventure!
Lemon Artichoke Vegan Pasta Salad—Whether you’ve got a potluck coming up or just need a simple recipe for weeknight lunches, this pasta salad fits the bill. It’s loaded with artichokes, broccoli, cucumber, and tomatoes to give your prana a boost and dressed with a tangy lemon vinaigrette that tastes even better the next day.
Greek Chickpea Salad Pitas—As the weather warms up, recipes that don’t involve turning on the oven are such a relief. To whip up these Greek pitas, all you need is a good knife and a big bowl! Chickpeas, kalamata olives, tomato, cucumber, and a simple dijon vinaigrette could make this dish your next summer fave.