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Ayurveda For Detox : An Ancient Approach !

The concept of  detoxifying  the body has become popular in the modern era. But if we take a closer look, we’ll find that Ayurvedic vaidyas have been touting the benefits detoxification for thousands of years. Unlike modern detoxification goals, however, when using Ayurveda for  detox , you are not limited to the digestive system and body — to function smoothly, effectively, and without impairment, the body, mind, and spirit must all be in harmony. Ama ,  Agni  and  Detoxification If we look at digestion through an Ayurvedic lens, we would understand that finding balance through the right kinds of foods, a centered lifestyle, and de-stressing techniques would all contribute to good health. The Sanskrit word for this harmonious state is  Agni , the first word written in the Vedas. Its antithesis is  Ama , which points to a toxic buildup. Ama results not only from dietary issues, but also from emotional, mental, and spiritual imbalances. Fortunately, Ayurveda has a prescription that has
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Sticky Ginger Chicken Bowl 🐔

From Donna Hay’s new book, The Fast Five: shortcuts to deliciousness comes this tasty Sticky Ginger Chicken Bowl, perfect for mid-week dinners where time isn’t on your side but you don’t want to compromise on flavour!

INGREDIENTS – Serves 4

6 x 125g chicken thigh fillets, trimmed and cut into thirds 🐔

4 cups (560g) cooked quinoa

¼ cup (70g) store-bought pickled ginger, chopped and 2 tablespoons pickled ginger liquid reserved

2 bok choy, halved and blanched

700g broccolini (sprouting broccoli), trimmed, halved and blanched

thinly sliced green onion (scallion), shiso leaves and extra store-bought pickled ginger, to serve

sticky ginger sauce  

½ cup (125ml) pure maple syrup

¼ cup (60ml) soy sauce

2 tablespoons thinly sliced fresh ginger

3 cloves garlic, finely grated

2 tablespoons grapeseed oil, plus extra for drizzling

2 teaspoons sesame oil

METHOD

Preheat oven to 220°C (440°F). 

To make the sticky ginger sauce, combine the maple syrup, soy sauce, fresh ginger, garlic, grapeseed oil and sesame oil. 

Place the sticky ginger sauce in a small saucepan over high heat. Cook for 4–5 minutes or until slightly thickened. Remove from the heat, add the chicken and mix to coat.

Place the chicken on a baking tray lined with non-stick baking paper and top with any remaining sticky ginger sauce. Drizzle with the extra oil and bake for 20–25 minutes or until golden and starting to caramelise. 

Combine the quinoa, pickled ginger and pickled ginger liquid. 

To assemble, divide the pickled ginger quinoa between bowls. Top with the sticky ginger chicken, bok choy, broccolini, green onion, shiso and the extra pickled ginger.

Photography: Chris Court
Recipe and styling: Donna Hay

Shop the books from Abebooks

https://hipandhealthy.com/sticky-ginger-chicken-bowl/

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