Friday, December 16, 2011
They have Vitamins A and C, preventing cancer.
They disolve clumps of red blood cells that would turn into blood clots.
Their iron content can prevent anemia. They lower cholesterol and prevent stroke.
Preparation time: 15 minutes
1 cup raw carrots (2 medium carrots)
1 cup fresh or frozen green peas (1 lb.)
2 tbsp sunflower oil
1/8 tsp hing
½ tsp black mustard seeds
1 tsp whole cumin seeds
½ tsp sea salt
½-1 pound tofu (optional, omit for Kapha)
1 tsp curry powder
1 tsp coriander powder
¼ cup water
2 tsp brown rice syrup (use ½ teaspoon for Kapha)
¼-1cup plain yogurt (use the smaller amount for Pitta or Kapha)
Heat oil in heavy skillet. Add mustard and cumin seeds. When mustard seeds pop, add curry powder, salt, tofu and vegetables.
Cook uncovered for 5 minutes on medium heat, stirring occasionally. Add water and cover. Cook another 5 minutes (or until vegetables are tender) on low heat. Shake pan occasionally to prevent sticking. Add all remaining ingredients, mix well and serve.
Comment: Garnish with hot green pepper and dry ginger for Kapha.
For Pitta: replace Curry power with fenel, reduce hing, and add 1/2 of pomegranate powder