By Dr. Anju Sodhi (BAMS, ND)
Zucchini and Carrots
Summertime is the time for delicious zucchinis!
This recipe uses the cooling property of this variety of squash and balances it with warming (not hot) spices.
Furthermore, zucchini has some healing properties to balance immune functions.
Ingredients
-
2 cups of zucchini
-
1 cup carrots
-
2 tablespoons ghee
-
1 tablespoon CoCurcumin™
-
2 teaspoons of ground cumin
-
2 teaspoons of ground coriander
-
1 teaspoon Wright Salt™
-
1 cup water
-
Cilantro, if desired
Chop zucchini and carrots into small cubes. Set aside.
Heat up the ghee in a skillet.
Add the CoCurcumin™, ground cumin, and ground coriander.
Stir until fragrant.
Add the zucchini and carrots and coat them with the spices. Add the water and let cook for 10 minutes, or until the carrots are soft.
Top with cilantro and serve with rice.
More Recipes
Creamy Vegan Red Lentil Dhal
Creamy Vegan Red Lentil Dhal
Saag and Paneer
Saag and Paneer Recipe for natural food lifestyle.
Summer squash with horse gram
By Dr. Anju Sodhi (BAMS, ND) Summer squash with horse gram Makes 4 servings Horse gram is like a lentil bean that is packed with protein. Easily digestible after soaking, these beans are great for the urinary health. Ingredients ¾ cup horse gram beans 6 cloves of...
Nut and Seed Holiday Brittle
This holiday nut and seed brittle will be a great treat that provides nutrition with some sweetness.
Saffron Tapioca Pudding
Saffron is a prime herb in Ayurveda. Though it is excellent in balancing all doshas, it tames Vata during fall in a magical way. Tapioca helps with detoxification and reduces Vata qualities of dry, rough, and cold.