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Ayurvedic Tips for Aging in our sunset years🌛

Gray hair and wrinkles can be a testimony of wisdom. But in a stressful world we often get caught up in equating our worth with productivity that could weigh on us post-retirement. Everyone, at every stage of life is a gift to the world.  That said, aging does bring preventable and costly health challenges that we need to face squarely, from heart diseases, type 2 diabetes, obesity, arthritis, dry skin, falling hair, cognitive decline, stroke and cancer. There is also the possibility of depletion, loneliness and ageism. So, how can we look after ourselves better to ensure we are physically and mentally stronger as we age? Ayurveda is a holistic mind-body science which supports people through a comprehensive approach to live a healthier life right into their sunset years. It emphasizes that  aging  ( Jara ) is a natural process just like the seasons. It does acknowledge natural degenerative changes but recommends prevention, building resilience and an anti-aging regimen through its br
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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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