When Dr. Jay Apte came for her weekend of teaching at Mount Madonna, we spent a lot of time in the kitchen and I couldn't have been happier. She makes magic happen in the kitchen. The day she made us lunch, every person in class was a little more in love with life. The meal you see in the photo above is that meal (plus some delicious kale sauteed in olive oil, onion & fennel seeds). Savor these recipes. They're sooo good! And it worked out perfectly that this past Sunday when I made this meal for lunch: my boyfriend's dad stopped by and I got to wow him with my "incredible cooking skills". (Thanks Dr. Jay! ;) )
All recipes by Dr. Jay Apte, with very small modifications by me.
Kitchari
Serves 4-5.
1 c basmati rice
1/2 c split hulled mung dal
1/2-1 t salt
1 T sugar
1 T sesame seeds, roasted
1 T coconut dry or frozen, roasted
3 c boiling water
4 T ghee
Rinse rice & dal in warm water and drain. In a pot, saute rice and dal in 2 T spicy oil for 3-4 min. Add water, salt, sugar, sesame powder and coconut. Cook on medium heat until rice is cooked. Garnish with cilantro and serve with 1 t ghee (and a lemon wedge if you like).
- VPK, great!
Apple 'Pickle'
serves 3-4.
1 granny smith apple, diced
1/2 t salt
1 T turbinado sugar
1/4-1/2 t chili powder
1-2 T spicy oil (see previous post for recipe)
Mix all the ingredients well. Use as a condiment or as a sandwich spread.
- Good for all but Pitta.
serves 3.
1 cucumber, peeled & chopped
1/2 c plain yogurt.
*I recommend using the freshest yogurt you can find so that it doesn't become even more sour than it is naturally. I went to Fraiche Yogurt on Fillmore St at Bush St and bought a small container of their organic fresh full fat yogurt.
1 T turbinado sugar
1/2 Jalapeno, sliced
salt to taste
1 T cilantro, chopped (for garnishing)
Mix all the ingredients except cilantro. Garnish with cilantro and chill before serving.
- Good for all but Kapha.
yummy apple pickle
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