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Pomegranate Chutney
Use:
- Use as a spice on one food at every meal
Why:
- Aids digestion and elimination without aggravating Pitta
- Improves regularity of elimination
- Helps control stomach acid
- Helps decrease digestive gas
Recipe:
- Dried Pomegranate seeds -- 8 teaspoons
- Rock salt (or some natural salt) -- 2 teaspoons
- Black pepper powder — 1/4 teaspoon
- Cumin seeds -- 2 teaspoons
- Citric acid (or dried lemon juice) -- 1/8 teaspoon
- Pure cane sugar (Sucanat or Florida Crystals are good) -- 25 teaspoons
Prepare:
- Grind and powder all herbs and seeds separately
- Then mix the first two herbs together
- Then add one herb at a time, mixing well before adding another
- Produces a powdered mixture
- Store in an airtight container, for up to a month
Comments:
- For grinding the pomegranate seeds, you will need a large grinder that can handle wet as well as dry herbs (you can find one at a gourmet cooking store)
Poppy Seed Chutney
Use:
- Eat at night, less than one hour before bed.
Why:
- Natural sleep aid, balances both Pitta and Vata
- Pacifies Vata, especially in the mind (Prana Vata)
- Pacifies Pitta in the heart and mind (Sadhaka Pitta)
These are the subdoshas most likely to affect good quality sleep.
Recipe:
- 1 teaspoon white poppy seeds
- 1 teaspoon coconut powder (fresh grated is best)
- Pinches of ground cumin and turmeric
- Small amount of Ghee (Clarified Butter)
Prepare:
Mix white poppy seeds with coconut powder.
- Add small amounts of water while mixing to form a thick paste.
- Melt Ghee in a frying pan until it becomes clear (cloudiness is gone).
- Add turmeric and cumin, mix well.
- Remove immediately, simmer off heat until color and aroma change.
- Add to poppy seed mixture, stir well, let stand 5 minutes.
- Add a little salt to taste.
Comments:
The clarity of the Ghee is important in the cooking. When the Ghee becomes clear, the temperature is just right for bringing out all the benefits of the herbs.
Fresh cilantro is balancing for all three doshas.
Cilantro Pesto
- 2 cups fresh cilantro (leaves and tender stems), washed and roughly chopped
- 2/3 cup cashews
- 1 Ancho chili or other mild chili
- 1 tsp. minced ginger
- 2 tbsps. olive oil
- 1 tbsp. lemon juice
- Salt to taste
Combine all ingredients in a blender to a smooth paste. Serve as an accompaniment to a meal or as a topping for creamy mashed potatoes or squash. Or spread on crusty bread or wedges of Pita bread.
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