Vegetable pies & Summer DishesHere are few more recipes for vegetables and summer when when Pitta is high. Winter vegetable pie Balances all doshas. Pie dough: 250 g flour 3 leeks, sliced Mix together the flour and butter, gradually add the water and salt. Knead to get a uniform paste (but not too long). Let the dough sit for about 20 minutes. Sauté the spices in ghee or sesame oil and add chopped vegetables to cook for 15 minutes on medium heat; while stirring often. Brush the pie dish with ghee and sprinkle a tiny bit of flour over it to prevent sticking. Remove the excess flour by shaking. Spread the dough in the pie dish. Prick with a fork on the bottom and edges. Brush the bottom of the pie dough with a layer of tahini. In a bowl, beat the two eggs (optional). Add the vegetables to the pan and distribute them evenly, then pour the beaten eggs (optional) over the vegetables. If no eggs are used then more tahini can be used on the bottom of the pie. Summer vegetable pie Best for Vata and Kapha 3 Zucchini Preheat oven to 210 ° (thermostat 7 or 410°F). Proceed in the same way as for the pie ‘winter vegetables’. Summer quinoa salad Balances all doshas. 2 cups of quinoa Cook quinoa and allow to cool. Spinach in coconut milk Balances all doshas. 2 cups of spinach cut end Cook the spinach in the water a few minutes and drain (or steam if preferred). Mix the flour and coconut milk and set aside. Sauté the ghee and spices together. Slowly add cooked cut spinach with the mixture of coconut milk and flour together with the ghee and spices. Simmer for 5 to 10 minutes until the sauce thickens. Add salt and cilantro to taste. Or buy the book Ayurvedic Nutrition here: Copyright © 2018 EIVS GmbH |
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