Recipe:
Sauteed Pears & Plums
Have you heard this one?
“Don’t eat fruits with other foods.” It’s a general rule in Ayurveda.
Fruits break down so fast that if they’re mixed with dairy or other slower-to-digest foods, they can create residual undigested food called Ama.
So naturally your next question is, “How do I get enough fruits in?”
Fruits can be made easier to digest and friendlier to other foods by stewing them – super delicious and warm, too, which you know suits Ayurveda advice!
You can also make fruits easier to digest by selecting ones that are in season. In autumn season, for example, you might see sales for plums, pears and apples.
Sauteed Pears & Plums
Ingredients:
• 1 firm red pear, cored and thinly sliced
• 2 plums, thinly sliced
• 37.5 g (1/4 cup) sunflower seeds
• 32.5 g (1/4 cup) pumpkin seeds
• 3 tablespoons olive oil, plus more for cooking
• 2 tablespoons Balsamic vinegar
• 1 small garlic clove, minced
• 126-169 g (6-8 cups) arugula
• Generous pinch of sea salt
• Black pepper
Directions:
1. Heat a large pan over med-low heat. Add 1-tablespoon olive oil. Sauté the pears for 2-3 minutes per side, until soft and brown around the edges. Set aside. Repeat with the plums.
2. Meanwhile, toast seeds in a dry skillet over med-low heat. Stir to prevent burning (about 3-5 minutes).
3. In a small bowl, whisk the olive oil, vinegar and garlic until emulsified. Season to taste with salt and pepper.
4. Toss arugula with the dressing. Top with the seeds and fruit. Season to taste.
5. Enjoy!
