Mango and blue berry stew

Vatta reducing

Pitta increasing in excess

Kapha reducing

10 minutes, 2 people

There is nothing more comforting than stew in the fall and winter. I favorite the stew as a breakfast or as a warm fruit snack. It is also a good base for a warm smoothie.

Mangos and blueberries are both acidic foods. It is important not to forget the pinch of rose water in this recipe since it will be the ingredient to neutralize the acidity. Mango is the national fruit of India. It contains antioxidant vitamins A, C and E. It also has Potassium, Copper, and 17 amino acids.

The coconut in this recipe will aid elimination of parasites.

Ingredients:

½  cup of ripe mangos, cut into cubes (sometimes I find good quality frozen mangos)

2 tsp of grated fresh ginger

2 tsp of organic ghee

¼ cup of grated coconut (fresh is ideal)

½ cup fresh blueberries (add them at the end)

2 tsp of maple syrup (full of antioxidants)

A handful of roasted almonds, crushed in the mortar

3 ripe figs, cut in slices

3 tsp of rose water

½ cup of almond milk

A pinch of salt

Procedure:

In a soup pot melt ghee. Add all of the ingredients except the blueberries, almonds and rosewater. Let the mixture simmer for 3 to 4 minutes. Add blueberries and rose water. Serve in individual plates and sprinkle the almonds on top. Eat immediately.