Recipes and a few Tips for Summer!

I hope you are all adapting to the Summer weather.   We are fully in Pitta season with its qualities of heat and intensity, light, liquid and oily.  In order to stay balanced we  need to foster coolness and calm in our lifestyle and diet.  Take walks in nature in the morning or evening when the sun is not so intense.  Being out in the moonlight is wonderful for calming Pitta. In your yoga practice incorporate moon salutations.

 

Avoid foods that are very spicy and reduce your consumption of caffeine, hard liquor and wine.  Favor foods and drinks that are cooling like cool non-icey water with lime or mint or hibiscus mint tea (I posted the recipe last week).  

 

Below are 2 good recipes for this time of year: Simple Sauteed Zucchini and a Rice Pilaf.  I have also included pictures of the rice pilaf in one of my wheel thrown bowls and the zucchini dish as part of the menu for one of last summer’s Cooking Classes.

 

Let me know if you have any questions and enjoy!

Simple Sauteed Zucchini with Spices and Herbs

(adapted from a recipe by Amadea Morningstar)

4 to 6 small to medium zucchini, can also use a mix of different types of zucchini and yellow squash

2 T ghee

½ t cumin seeds

pinch of saffron

½ t salt

½ c chopped fresh cilantro, more for garnish if desired

½  c chopped fresh basil or half basil and half mint

Wash and slice the zucchini into thin rounds or half rounds. 

Heat the ghee in a medium to large skillet over medium heat.  Add the cumin seeds and cook until they sizzle.  Lower the heat and add the saffron.  After 10 to 20 seconds add the zucchini and salt.  Stir frequently for about 5 minutes until almost tender, cooking on medium low heat.  Then add the cilantro and basil and cook for another minute or 2.

Taste for salt and serve.

Serves 4 to 6

Rice Pilau

 1 cup organic basmati rice

2 to 3 T ghee

3 to 4 curry leaves (can substitute 1 bay leaf)

1 t cumin seeds

2 black peppercorns

2 or 3 cardamom pods

2 cloves (optional)

1 small stick cinnamon

¼ to ½ t salt

Water for soaking rice

1 ¾ cups water for cooking rice

4 T chopped cilantro for garnish

Soak rice in water to cover for about 15 minutes.  Drain, rinse a few times so the water is not cloudy and set aside.  Heat ghee in a heavy saucepan.  Add spices, stir and cook on medium to low heat for 1 minute.  Add rice and stir constantly until it is coated and slightly golden, about 1 minute.  Then add water and salt.  Cover and cook until the rice is done, about 10 to 12 minutes.  Garnish with cilantro if desired, especially good in warm weather.

 Other options:

Add ½ cup green peas for the last 5 minutes of cooking.

Fry chopped onions until browned and then add the spices and continue as above.

Dry roast ½ cup raw cashews and add at the end just before serving.