Spirituality and awakening within this blessed path is easy as I had adjusted my lifestyle to this path. The question I had asked myself was do I give up or gain, from this path I walk upon? What do spirituality and food have in common? I believe it is called eating smart or as your body needs or adjusts to the different stages of your life.
For myself, I had to awaken from my sleep as I found out I had diabetes. I could live with this if I adjust my dietary intake.
It was easy as I knew all I had to do is look into my own footsteps. This obstacle I faced was given to me by my genetics and I could not avoid even if I wanted to. So I awakened from my sleep and let the awakening session take over my mind, body, and soul.
The first step I had taken through this journey was to learn about Ahimsa.
My struggle began with being able to let go. “Ahimsa” is the Sanskrit word that means respect for all, and no violence toward one another. For me, it was to let go of my inner rejection of myself, and take with a smile all that I have found within my hands.
The second step I took was regular “Dhyana,” Sanskrit for meditation.
For me, it was my meditative soul being able to meditate without any pain or obstacles of my own creating. It was letting go of all negativities that life gifts us and walking through the hurdles with the help of meditation and breathing techniques.
Scientists have said meditation relieves stress and for me personally it helped with my type 2 diabetes. When I learned to relieve my stress level, I also learned to control my A1C level.
The third step was “Nishta” which is a Sanskrit word meaning devotion or for me awakening.
I believe we the humans must awaken from within to become a human with humanity. Not only does this help with our personal wellbeing, but also helps us the humans unite within our own humanity.
These were my personal three steps to awakening from within. I just wanted to share my inner thoughts and let all of you understand everything starts with yourself. Like I always say, stand up for yourself and watch all the people around you stand up with you in union.
This spiritual journey I had taken included giving up my family tradition of meat and a big Thanksgiving dinner which had always included turkey. I had always baked the perfect turkey for Thanksgiving and Christmas, yet today my dinner table only has vegetarian meals. I invite all different people to bring their own choices of food while I also place my vegetarian options on the same table.
There is no reason we cannot sit in union and enjoy our different meals and be blessed to have one another. Friendships are always permanent as even throughout our differences, we love, honor, and respect one another.
Today, I would like to share a simple vegetarian and low-carb eggplant curry recipe with all of you.
This recipe is my own which has Indian and Caribbean influences within it, due to my travel journeys. I love to pick up different food items from all around the world as I travel and place them upon my table for all to share in union.
Eggplants are sometimes compared to the Jupiter planet and so it is said to bring wealth and prosperity.
Eggplants are again good for type 2 diabetes as they are rich in fiber and have low glycemic index.
They have also been linked to relieve stress, and are good for heart health and brain health due to the rich levels of magnesium, potassium, vitamin B complex, and its ability to retain water helps reduce weight.
All food have both positive and negative side effects to the human body, and this is also something we need to be aware off. Eggplant seeds have been linked to nicotine. So if you have a problem with nicotine and its side effects, please avoid this.
I have found eggplants to have much more benefits for me personally and so I have included this amazing vegetable within my diet.
Let me give you a simple eggplant recipe to include on your dinner table. I had personally avoided eggplants but as I had taken trips to India, the land of spices and traveled through the Caribbean islands, I had picked up recipes very similar to one another yet different due to taste buds.
In a small hotel in Rajasthan, India, an elderly woman had made this eggplant curry similar yet very spicy and with yogurt. Within Jamaica, an elderly woman had made the similar eggplant curry with coconut milk, jerk seasoning, and curry powder. I spoke with the women who had cooked this for me in India and in Jamaica. As I saw how unknown to each other both were, I was extremely happy as their curries were very similar and different at the same time.
I had absolutely loved both dishes.
Eventually, I had brought this dish with me as I bring memories rather than material goods back home. I have changed the spices as I made it less spicy for my taste buds. Today, I have placed Indian and Caribbean eggplant curry on my table, but I made it to my taste buds. You the reader can always take a recipe and change it to suit your taste buds and your personal physical needs.
Here is the recipe for my vegetarian and low-carb eggplant curry I had made for my family friends:
Cut the eggplants, tomatoes, jalapeño, and green bell pepper.
Place all the spices in olive oil with garlic, Ragú sauce, salt and pepper. I add tomato paste instead of onions to make the spices thick.
Then, place all the vegetables in the pot and mix well. Add cilantro. For a boost of protein, add 1/4 cup lentil as it will cook with the vegetables.
Also add the vegetable broth. Remember to stir and let all of it cook.
Wait until the eggplants are cooked and the curry looks thick. I cook for about 25 minutes total. I keep the stove on high heat for about 5 minutes and on medium heat for 10 minutes.
Then, I lower the temperature to low heat. I add the pre-grilled and cut patties in the pot, and turn the stove off when the curry is thick.
This was a very filling meal yet felt light and was so tasty that I forgot my irking toward eggplants. Now I have included eggplants on my table with different recipes taken from different parts of the world.
VEGETARIAN AND LOW-CARB EGGPLANT CURRY
- 2 Unpeeled Eggplants
- 3 Small Tomatoes
- 1 Garlic Clove
- 1 Jalapeño (If you like spicy)
- 1 Green Bell Pepper
- 1 tbsp Olive Oil
- 1/2 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Red Chili Powder
- 1 tsp Curry Powder
- 1 Bunch Of Cilantro
- 1/2 cup Ragu Simply Chunky Garden Vegetable Pasta Sauce (No sugar added, 100% olive oil)
- 1 carton Organic Imagine Vegetable Broth (Low sodium)
- Salt (To taste)
- Black Pepper (To taste)
- 4 Beyond Burger Plant-Based Patties (Pre-grilled and cut into pieces)
- 1/4 cup La Preferida Lentils
- Cut the eggplants, tomatoes, jalapeño, and green bell pepper.
- Place all the spices in olive oil with garlic, Ragú sauce, salt and pepper. I add tomato paste instead of onions to make the spices thick.
- Then, place all the vegetables in the pot and mix well. Add cilantro. For a boost of protein, add lentil as it will cook with the vegetables. Add the vegetable broth. Remember to stir and let all of it cook.
- Wait until the eggplants are cooked. I cook for about 25 minutes total. I keep the stove on high heat for about 5 minutes and on medium heat for 10 minutes.
- Then, I lower the temperature to low heat. I add the pre-grilled and cut patties in the pot, and turn the stove off when the curry is thick.
- Total carbohydrates: 138.9
- Total fiber: 56.7
- Net carbohydrates (total carbohydrates-fiber): 82.2
- Net carbohydrates per serving: 13.7 net carbohydrates
I hope you enjoy my vegetarian and low-carb eggplant curry and give it a try.
Remember you could add things you personally like to any of these recipes to make them completely your own. Always add more for the spices used in the menu for which I have not calculated the carbs as it is minimal. I serve this vegetarian and low-carb eggplant curry with Mission Carb Balance 3/4/5 carb tortillas.
Food for me has an international face where I have included meals from around the world to my table. You too can pick up different favorites as you travel through the recipes of different cooks from all around this globe. Let us in union celebrate the blessed cuisines of this one world as we bring them to our table.