Sweet Potato Lush:

Asparagus, cauliflower and sweet potatoes, who knew this combo would taste so good! This dish is simply delicious. I made it last week and I was quite pleased with it.
This is a nourishing recipe ideal for Vata types and any balanced body type on a cold day.
Serves 4. Ingredients:

• 4 tbs of organic cold-pressed sesame oil
• 2 tbs of fresh grated ginger
• A pinch of asafoetida powder
• 1/2 teaspoon cumin powder
• 650 g sweet potato
• 1 small sized cauliflower
• 300 g asparagus
• A Bunch of fresh coriander leaves
• 1 teaspoon salt

First prepare the vegetables. Peal, wash and cut the sweet potatoes into sticks. Wash and gently separate the cauliflower florets. Wash and cut the asparagus from the tips to the roots. Once the knife doesn’t easily cut through, you can discard it. This bit of the asparagus won’t soften after cooking.

Heat the sesame oil in a medium sized non-stick saucepan over medium heat. Peal and grate the ginger and add it in once the oil is hot. Toss in the asafoetida and cumin powder. In sequential order add in the vegetables. First put in the sweet potatoes and saute in low heat for about 5 to 8 minutes, then add the cauliflower florets and put the lid on. Cook together for another 5 minutes. Then stir in the asparagus. Let it all cook together until soft, preferably with the lid on.

Season with salt and sprinkle with freshly cut coriander, Bon Appetite!

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Moong Dhal Soup:

Dhal is the generic name used in India for dried peas, lentils and beans. For centuries, dhals have been an integral part of Ayurvedic cuisine. The moong bean is considered one of the best legumes due to its highly nourishing value, and its easy-to-digest nature. It is drying, light and cooling, it balances the three doshas and it purifies the body of toxins. Moong bean soup is a dish recommended for all body types, and is also ideal during illness or convalescence.
Approximate cooking time: 30-35 minutes.

Ingredients serves 4:

• 1 cup yellow split moong beans

• 5 cups water (you may add more/less depending on your consistency preference)

• 2 tablespoons ghee

• • 

    Yellow split moong beans

  100 ml Coconut cream

• Vegetables of choice- courgettes, carrots, broccoli

• Freshly chopped coriander

• 1 teaspoon cumin seeds

• 1 teaspoon coriander

• I teaspoon turmeric

• ½ teaspoon asafoetida

• 1 teaspoon salt

Method:

1- If possible, put the beans in a bowl to soak for an hour. Then, wash and drain three times.

2- Put the water in a kettle to boil. Once ready, bring the beans and water into a deep saucepan and cook on medium fire for about 25 minutes. You can also use a pressure cooker to reduce the cooking time.

3- In the mean time prepare any vegetables that you may wish to add, peal and cut into cubes or sticks.

4- In a saucepan, melt the ghee and add the fresh ginger and cumin seeds, stir for a few seconds. Then add the powder spices and cut vegetables. Cook on low fire for about eight minutes or until the vegetables are tender.

5- Once ready, and after the beans have cooked for 20-25 minutes, open the pan or pressure cooker and add in all the vegetables including the coconut cream and salt.

6- Cook all together for another 5 minutes.

7- Take the pan off the fire and sprinkle the chopped coriander leaves on top.

Bon appetitte!

The post The Vital Vegetarian appeared first on VitalVeda.