haus of ojas
Eating is so much to us, and yet, we’d prefer to pretend it’s just physical “fuel.” There couldn’t be a better time to prove this concept inadequate than during the holiday season. The holidays prove that food is emotional, social, a source of joy and pleasure, cultural, nostalgic, and even spiritual.
With the season of resolutions upon us, I encourage you to apply self-compassion on the path ahead. When we change through acceptance of ourselves, we create the space to uncurl, to expand. When we change through rigidity, high (or unrealistic) expectations, we confine ourselves. The former is long-lasting change, the latter is temporary.
I'm Nellie, creator of Haus of Ojas and Holistic Living Coach. In the Haus of Ojas blog and on insta @hausofojas, you'll find inspiration and tips for living a more holistic (and slower) life. My main mantra is to 'feel good and keep it real.' I promote realistic ways of connecting with your most vibrant self by doing what’s best for you, personally.
haus of ojas
Tempeh Spring Rolls are fun, fresh, and yummy! They're also versatile (use up whatever veggies you have) and great for kids, because you can lay out a bunch of fillings and let them decide how they want to build their roll.
Turmeric lattes, also called “golden milk,” are the quintessential Ayurvedic drink. There are many versions of this beverage and I encourage to modify per your tastes. In the Ayuredic tradition, this beverage is best for afternoons and evenings due to its relaxing effect on the body. It’s a great way to unwind after your work day has ended and is particularly supportive in stressful times, or as a gentle sleep aid. For these reasons, vata doshas (or those with a vata imbalance) may find this drink particularly supportive.
Both rose and cardamom are fragrant and cooling in nature. Paired up with chia seeds, this breakfast/snack/dessert is a nutrient-dense and aromatic option. Perfect for pitta dosha in times of excess heat, or for any dosha in the summer months.
I lean on soups like this when the weather gets cool and you need something quick and warming. Miso offers great flavor too. Even if you’re a soup novice, you can definitely make this delicious bowl.
Nourishing curry is bursting with flavor and keeps you satisfied all day. A combination of chickpeas, sweet potato, coconut milk, and spiced seeds create varied textures. This is an excellent one-pot meal to make ahead and bring along to work or have at-the-ready for your evening meal.
I need a “crunch” on top of my meals! These seeds are one of my favorite ways to create a nutritious and satisfying crunch. Sprinkle these seeds on curries, soups, salads, smoothies, oatmeals/porridges, yogurts, etc. This is a versatile recipe. You can play with the flavors by adding a dash of your favorite spices.
I’ve been perfecting my carnitas over time. For me, there’s nothing better than slow-cooking pork shoulder on a weekend afternoon. Along with my special blend of spices, onion, and fruit to keep everything tender, you’re set up for success with this recipe. I know large pieces of meat can be intimidating to cook, but actually, this recipe takes little skill.
Aloe is not just a gel used to pacify sunburned skin in summertime. It’s a natural remedy (and wonder plant!) for all types of inflammation. It’s just as beneficial to take internally as applied topically. Aloe is cooling, hydrating, and soothing. While the taste of aloe ‘meat’ and juice is bitter, paired with cooling, sweet ingredients (like rose and honey), it becomes a perfect addition to a refreshing, summer mocktail.
This rich, invigorating drink is a great morning beverage, or as an afternoon pick-me-up. Inspiration for this delicious elixir comes from a trip to Guatemala where combining chocolate along with cinnamon and sugar is known, yummy blend.
Meatballs are such a versatile way to build meals for the week. Alongside roasted potatoes, or veggies, with pasta, salad, or even as a base for wraps and pita sandwiches, meatballs round out simple weekly staples. I make mine with lamb and the lovely blend of spices known as ‘za’atar’ in the Mediterranean and Middle East.