One Meal- Six Tastes


I was recently introduced to the concept of Ayurveda nutrition in Victoria Moran’s book “Main Street Vegan”.  Ayurveda is an ancient tradition of holistic health that incorporates all aspects of lifestyle.  According to this tradition our tastebuds provide us with a road map of our nutritional needs.  These “six tastes” include  sweet, salty, bitter, astringent, sour and pungent.  When these tastes are all incorporated into a meal we are naturally meeting our nutritional needs, and our bodies will feel satisfied.  For a very basic overview of Ayurveda  you can read more here.

As I ate last night’s dinner, spaghetti squash with chickpeas and kale, I was reminded of the principles of Ayurveda nutrition because I found this dish surprisingly satisfying and filling although there were no grains to be found.  In fact, even as I was preparing this I suspected that I wouldn’t like it much and it wouldn’t be “enough”.  I was wrong on both counts.

This was my first experience cooking and eating spaghetti squash and I couldn’t imagine that it would “really” be like spaghetti.  Wrong again!  A wonderful aspect of this recipe is that the ingredients are all very light so the squash retains its subtle crunch.  And yes, you can twirl it around on your fork! The eclectic-sounding ingredient list includes, shallots, garlic, red chili flakes, fresh rosemary, lemon juice, kale, chickpeas, capers and toasted pine nuts.  Except for the “sweet” taste, all six tastes are included in the dish.  The amazing layering of flavors elevated this to “craveable” status, and David and I oohed and aahed as we devoured almost all of it.  And while we munched on apple slices later in the evening (the sweet taste) neither of us felt hungry.   I am intrigued, and I definitely plan to learn more about Ayurveda nutrition.

This recipe is from the Love and Lemons blog and you can find it here.  If you have an hour to roast your squash, the rest comes together very quickly.  We made the vegan version and omitted the parmesan cheese. We didn’t miss it.  We also used capers instead of the sun-dried tomatoes because neither of us likes them.

Try this recipe.  Your tastebuds and your body will thank you.




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