By Dr. Anju Sodhi (BAMS, ND)
Raita with cucumber
This yogurt condiment can be used as a dip or an accompaniment to entrees. Yogurt is inherently cooling, providing the calm to warming season.
In general, yogurt should not be consumed at night because of its heavy, dense, cloudy, and cooling nature.
However, counteracting these qualities will make digesting yogurt at night a breeze.
Cucumber makes this dish devine.
Ingredients
Serves 4
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1 cup plain whole fat yogurt
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1 teaspoon Wright salt™
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1 teaspoon CoCurcumin™
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¼ teaspoon black pepper
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1 cucumber, shredded and strained of excess fluid
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Chopped cilantro for garnish
Mix yogurt, Wright Salt™, CoCurcumin™, and black pepper together in a bowl.
Fold the cucumber into the seasoned yogurt.
Serve chilled.
Top with cilantro.
Summer squash with horse gram
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Saffron Tapioca Pudding
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