Maintain vibrant health with these nourishing, balancing Ayurvedic recipes for your holiday table.
2 green peppers
2 zucchini or any mild squash
¼ lb. green beans
¼ lb. mushrooms, any variety
3 cloves garlic, coarsely chopped
2 tsp. dill weed or tarragon, crushed
2 tsp. oregano, crushed
2 tsp. basil, crushed
4 ounces vegetable broth
2 Tbs. olive oil
Salt and pepper to taste
In advance, prepare eggplant. Cut into large cubes. Soak cubes in salted water for 2 hours. Drain. Preheat oven to 375 degrees. Chop potatoes, green peppers, onions, squash, tomato, green beans and mushrooms into medium cubes. Combine in large mixing bowl with cubed eggplant. Add spices, broth and oil, and stir. Place in casserole dish. Cover, if desired, for moister consistency. Bake at 375 degrees for 2-3 hours, until vegetables are thoroughly cooked.
Fennel and Greens Salad
Mixed salad greens or spinach to taste for salad
Fennel bulbs (the vegetable), sliced
Ginger salad dressing
1/4 cup vegetable oil
2 Tbs. sesame oil (toasted type, if desired)
1 Tbs. honey, if desired
2 Tbs. vinegar (rice vinegar is good) or lemon juice
2 Tbs. soy sauce
1-3 green onions and/ or garlic cloves, chopped, to taste
1 Tbs. fresh ginger, minced
Toss all salad ingredients together with dressing.
Green Beans with Allspice
1 lb. green beans, fresh
1 Tbs. vegetable oil
2-4 cloves garlic, minced
2 tsp. ground allspice
Salt, pepper, or herb mixture to taste
Wash and trim green beans. Leave whole, or cut to desired size. Gently warm oil in a medium saucepan. Add chopped garlic. Stir until lightly browned. Add green beans to cooking garlic. Sauté briefly. Add just enough water to steam beans. Bring to boil. Immediately stir in allspice and spices. Cover. Simmer very briefly, until beans cooked through but still crunchy. Serve.