Simple Summertime Mixed Vegetables Recipe

simple summertime mixed vegetables Ingredients:

1-2 TBS. Ghee

1 tsp. Fresh Ground Cumin seed Powder
1 tsp. Fresh Ground Coriander seed Powder
1 tsp. Whole Cumin seeds
1 tsp. Mustard Seeds
1 tsp. Fenugreek
1 Pinch Hing

Fresh Zucchini or other summer squash, cut in cubes
1 Cup Fresh Asparagus
1/4 Cup Red & Yellow Bell Pepper

1 tsp. Salt
1/4 Cup fresh cilantro leaves

Directions: Melt Ghee in medium sauce pan. Add the spices except for salt and sauté until the mustard seeds pop. Add vegetables and cook on medium heat, stir often to prevent burning of veggies. When veggies are semi-soft add the salt and garnish with cilantro before serving. This is a basic recipe that balances all three Doshas. The preparation is easy to digest and you can try different vegetables for variety, according to the seasonal availability and your particular body type.

Fresh Sautéed Greens

Organic farm to table healthy eating concept on soil background.

Two bunches (approx 4-6 cups) of fresh, young Kale, Collard Greens, Swiss Chard, Spinach, Dandelion Greens, and Beet Greens stemmed, ribbed and cut into thin strips

1 -2 Tbsp Ghee (Clarified Butter) or Coconut Oil

1 1/2 tsp Cumin Seeds
2 tsp Mustard Seeds

1 tsp ground Turmeric
¼ cup fresh Cilantro, stems removed & chopped
½ -1 tsp Hing (asaeofetida)
1 tsp Salt

1/3 cup chopped Nuts (almonds, cashews or peanuts)

Steam greens for approximately 5 minutes. Heat ghee or coconut oil on medium-high heat. Add cumin seeds and mustard seeds, stir and cook until the mustard seeds pop. Add turmeric, cilantro, hing and salt. Stir briefly to release aroma.

Add the greens and sauté for 2-3 minutes until flavors are blended.

Serve with chopped nuts on top

Susan’s Spicy Lentil Vegetable Dhal

A bowl of indian Tarka dahl (yellow lentil soup) with some raw dahls on a napkin

1 1/4 cup masoor dal (red lentils, yellow lentils or combination of yellow split peas and lentils)

1 cup chopped carrots
1 cup diced potatoes
½ cup sliced leeks
½ cup chopped tomatoes (optional)
1 cup chopped kale or spinach

3 1/2 cups water
3/4 teaspoon ground turmeric

2 tablespoons olive oil or ghee
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon hing (asaoefetida)
1/2 teaspoon garam masala (use when incorporating tomatoes in recipe)
1/4 teaspoon hot red pepper flakes

1/2 cup well-stirred canned unsweetened coconut milk (optional)
1/2 cup chopped fresh cilantro
2 teaspoons fresh lemon juice
1-2 teaspoon salt (or to taste)

Soak lentils for 1-2 hours. Rinse clean under running water before cooking. Add lentils and other veggies to water and bring to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20-30 minutes.

When lentils are mostly cooked, heat oil or ghee in a small heavy skillet over medium-high heat until it shimmers.  In the shimmering ghee, cook mustard seeds, cumin seeds, fenugreek, hing, garam masala and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk (optional), cilantro, lemon juice, and salt and bring to a simmer. Continue simmering for 15-20 minutes.

A perfectly balanced vegetarian meal when served with chapatis or rotis, and basmati rice.       (makes 5-6 servings)