57. The Prepared Kitchen: Ayurvedic Meal Prep for Busy Weeks

In this solo episode, Kate shares the low-lift routines that keep her nourished all week: the exact groceries she buys, what she soaks at night, her quick morning setup, how she uses an Instant Pot without babysitting the stove, and why cooked water can be a total game-changer for hydration and digestion. Expect straightforward practices—soaked legumes, a pot of greens, a weekly chutney, and a simple condiment strategy—so you’re never stuck at the snack cabinet again.

• Why preparedness (not perfection) keeps your digestion calm and your energy steady
• How to shop twice weekly for fresher produce with less waste
• The three legumes Kate never runs out of (and why small beans are easier to digest)
• A realistic evening soak + morning cook routine for grains and legumes
• How to make and use cooked water to hydrate without feeling water-logged
• The tempering trick (ghee + spices) that makes any pot taste satisfying
• Smart make-ahead moves: sweet potatoes, winter squash, mung sprouting, weekly chutney
• Exactly when pressure cooking saves the day (and when stovetop is simpler)

• Grocery rhythm and seasonal produce
• Pantry must-haves: split mung, red lentils, whole green mung; quality oils; dates; almonds; tahini; yogurt; eggs
• Evening: soak legumes/grains; set yourself up to want your home food tomorrow
• Morning: cook water, prep spices/veg, quick oatmeal/legumes, chia “pooper”
• Digestive teas: coriander, ginger, fennel variations
• Make-ahead: sweet potatoes/winter squash in the toaster oven; weekly chutney; simple raita
• Sprouting green mung for winter “fresh”
• Pressure cooker/Instant Pot basics (hands-off time, add water if needed)
• Constipation-friendly choices and why small beans + ghee help many listeners

• Legumes: split mung, red lentils, whole green mung
• Greens: kale/collards/broccolini + weekly cilantro or parsley
• Grains: rice (white/basmati/jasmine), quinoa (rotate)
• Oils/Fats: ghee, good olive oil, butter (optional), avocado oil (good brand)
• Condiments: tahini, almonds, Medjool dates, full-fat plain yogurt
• Add-ons: lemons/limes, eggs, heirloom sourdough (optional, as tolerated)

• Night: soak legumes/grains; soak almonds (peel AM)
• Morning: boil cooked water (10 minutes); start Instant Pot (5 minutes under pressure for many recipes); chop greens; start chia-water
• Weekly: roast 3–4 sweet potatoes or a winter squash; one seasonal chutney; a jar of raita (yogurt + cucumber + salt/pepper)
• Anytime: sprout green mung (1–2 days) for quick add-ins

• Large pot for cooked water (stainless or ceramic)
• Instant Pot/electric pressure cooker (optional, helpful)
• Toaster oven with timer (great for sweet potatoes/squash)
• Mortar & pestle (optional, for cracking seeds)

• Episode 53: What to Eat When You Don’t Know What to Eat (find it in your podcast feed)
• Spice box basics: cumin, mustard seed, coriander, ginger, cinnamon, cardamom
• Kate's Favorite Herbal coffee: Herbal Coffee Substitute

• Try one new prep habit this week (even just soaking legumes or making cooked water).
• Share this episode with a friend who wants easier digestion and lower-stress cooking.
• Tell Kate what you’re prepping this week—tag @healwithkate 

Health Disclaimer:

The information shared on Everyday Ayurveda with Kate is for educational purposes only and is not a substitute for medical advice, diagnosis, or treatment. Always consult a qualified healthcare provider before making changes to your diet, supplements, or wellness routine.

Connect with Kate: https://www.healwithkate.org
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