Barley Spinach Pesto
Barley is a fav! grains during this time of year as it’s light, dry and a diuretic – helping to clear fluids from the body
I have to thank my teacher Mary for introducing me to this recipe. It’s one of my all-time favorite creamy vegetable dishes!
Vegetables in Coconut Curry
Ingredients
1 head cauliflower, florets
2 carrots, cut in half rounds
2 zucchinis, cut in rounds
1 red bell pepper
1 C peas, fresh or frozen
1/4 C coconut oil
1 Tbs mustard seeds
2 Tbs coriander seed
1 tsp turmeric
1 Tbs yellow sweet curry powder
1 tsp salt
1/2 tsp powdered cumin seed
1/2 tsp ground cardamom
1/4 tsp cinnamon
1 pinch cloves
2 C coconut milk
Directions
- Prep vegetables as described above. Steam until somewhat tender. Set aside.
- Combine all spices minus the mustard seeds in a bowl and combine until mixed thoroughly.
- Heat oil and mustard seeds in a large pot. When seeds begin to pop add bowl of spices and cook for 2-3 minutes on LOW heat. Don’t allow the spices to burn. Smell the aroma!
- Add coconut milk and simmer for 2 minutes.
- Fold in vegetables and cook for another 1-2 minutes.
Yummy over steamed rice!
You may also like
Asparagus Kitchadi
Enjoy this dish regularly as a healthy, healing meal for all body types. If during the summer, or experiencing a pitta imbalance, you can omit
Simple Spiced Cranberry Sauce
Ayurveda suggests that we have all 6 tastes in our meal to feel nourished, satisfied and to prevent over eating and cravings. Cranberries are astringent