6 Monthiversary! Let’s Celebrate with Peaches!
I had my second seasonal workshop over the weekend, and as I watched the class resting peacefully in Savasana after a heat releasing Pitta practice, I felt such joy rise up within me. I’m so grateful to have found Ayurveda and Yoga and to be able to do what I love. Then today, I realized that Santosha Path is 6 months old! What a journey it has been. Over the past few years I’ve learned so much about myself and so much has changed purely because of these two amazing sister sciences. And I’m not going to sugarcoat it; some of it has been extremely hard and taken a toll on me. But now I realize these are all building blocks for what lies ahead, which I’ve been thinking about a lot lately.
I have held off taking clients during these first six months as I work on some case studies of those close to me. And I’ll likely be focusing on those case studies for the remainder of the year, along with some exciting new trainings for services I’ll be announcing in the new year. Stay tuned! You can join my email list below to be the first to know. :) The fact remains, however, that even though this is my first love, it is also my second job. So, baby steps. I still strive to give as much as I can here and be a resource, but I’m content with it being slow going. I hope you are, too, and that you’ll stick with me.
Back to the workshop … after the delightful yoga practice, we gathered around to make some food — sprouted mung tacos with avocado and mango to be exact. As I was making said tacos I was talking about how important it is to eat seasonally and locally in Ayurveda. And it dawned on me, which I exclaimed out loud, “not like there are any mango groves anywhere close to Colorado, though.” Which got me to talking about one of my favorite Colorado products: peaches. Peaches, peaches, peaches. So. Good.
I used to make peach salsa from juicy Palisade Peaches every year, but once I delved into the waters of Ayurveda I discovered that tomatoes, as a nightshade, are rajasic, acidic and irritating to both Vata and Pitta. Bye bye peach salsa. As I was lamenting this to the class it was decided amongst the group that we should sub in peaches for the mangos in my recipe! This got my wheels turning, and I decided I didn’t really want to make it a straight substitution, but instead sear the peaches for a peach avocado salsa, then season and saute the sprouted mung to make them more digestible.
The result was scrumptious. It does take a few extra steps and a few minutes over the stove, but nothing beats a seared peach. It’s definitely worth the extra time and effort. Check out my Instagram for a reel tutorial.
Seared Peach Salsa with Sprouted Mung Tacos
Ingredients
1-1/2 cups sprouted Mung beans
3 peaches, halved and pitted
2 avocados, pitted and cubed
Juice of 2 limes
1 t salt
1 t chili powder
1 shallot, diced
1/4 cup cilantro, chopped
1T ghee or olive oil
1 T Taco seasoning of choice (I use this one)
tortillas
rice, cooked
lime wedges for serving
Method
Melt ghee or olive oil in a shallow pan on medium to medium high heat. Add peaches, cut side down and sear for 3-4 minutes.
Remove peaches from pan when the seared side is golden brown. Immediately add sprouted mung beans to the pan along with the taco seasoning and 1/4 cup water. Turn heat to medium low and saute until beans are soft, but not mushy, being sure to stir up any yummy bits of peaches on the bottom of the pan.
Meanwhile, combine cubed avocado, salt, chili powder, lime juice, cilantro, and shallots in a bowl. Cut the peaches into a bite sized dice and add to the bowl. Stir to combine.
Serve taco spiced mung on tortillas with rice, topped with the salsa and an additional squeeze of lime!
