This fragrant creamy sauce is refreshing and full of iron. I enjoy cooking in the pressure cooker the red kidney beans. It really is a complete different experience that using can beans. However, if you are not as lucky as me to won a small pressure cooker, you can use can beans. My pitta friends may like to reduce the red pepper in this recipe and increase fresh coriander. Serve with basmati rice or quinoa.
Ingredients for 6 servings.
1 tbsghee or oil for your dosha.
The sensuality of spices can be explore in many ways. You will be surprise how one single spice treated in 6 different ways can open 6 different flavors. The real secret of combining spices is to apply this simple techniques.
Lets take for example cumin.
flavor 1: use whole cumin seeds.
Flavor 2: ground cumin seeds.
Flavor 3 Dry-roasted whole cumin until reddish brown.
Light is a source of nutrients, it is not only vitamins D, but light serves as a catalyst to internal chemistry for emotional balance and a sense of well being.
Here some supplements you may want to incorporate in your diet if you are suffering from low energy or just feel moody.
Omega-3 fatty acid; reduce anxiety and may relieve depression. Walnuts, pumpkin seeds, mint, parsley, spinach, kale, Brussels sprouts, flax seeds are rich in Omega-3.
Folic Acid ( folate) maintain mood balancing serotonin in the brain. Find folic acid in
Spinach — 1 cup = 263 mcg of folate (65% DV)
Collard Greens — 1 cup = 177 mcg of folate (44% DV)
Turnip Greens — 1 cup = 170 mcg of folate (42% DV)
Mustard Greens — 1 cup = 103 mcg of folate (26% DV)
I love this tea in early spring when the body want to feel light and the tummy is ready for some purification.
1/4 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp Coriander seeds
1 1/2 cup of water
boil the ingredients for 5 minutes.
Let the tea cool down, strain and enjoy.
Make a big jar to drink during purification times.
Cumin, Coriander and Fennel Tea is one of Ayurveda's most famous formulas for detoxification and burning up excess water weight.It is a soothing formula that reduces agitation and inflammation. It restores a calm clarity and spaciousness to a tense mind.
Nothing like the fresh aroma of the strong-scented leaves of the coriander plant; cilantro.Those leaves are not spices, however, the sweet nutty seeds of the coriander plant is known as a spice coriander.
In the kitchen coriander is a versatile spice that can be use in variety of dishes to give not only flavor but texture to meals. By itself coriander do not have a strong taste, however combined can be of a great companion. I personally love it with cumin and fennel. Medicinal uses:
I realize this chutney was super good when I saw people in one of our retreat liking the serving plate. It is a great addition to salads, soups or just as a deep. Since the main ingredient is aloe vera gel, this chutney is not only nutritious but cooling for my pitta friends.
5 fresh kumquatfruit. ( available in most oriental grocery stores.)
6 tsp almond butter or any nut butter.
1/4 aloe vera juice or gel, I prefer juice, however the gel is cooling and the juice is heating. Your choice.
Kumquat is not a common fruit in our supermarkets, however when you discovered in any Chinese grocery store, you will be enchanted in using this delicate fruit in a variety of savory and sweet dishes.
Although kumquats taste just like that
of other citrus fruits, they are distinguished in a way that they can
eaten completely including the peel. Fresh kumquats are packed with numerous health
benefiting poly-phenolic flavonoid
anti-oxidants such as carotenes,
lutein, zea-xanthin, tannins...etc. The kumquat peel is
composed many important essential
oils in it, including limonene,
pinene, α-bergamotene, caryophyllene, α-humulene, and α-muurolene.
Together, these compounds impart special citrus aroma to the fruit.