As San Francisco is gracing us with Indian summer weather I find myself wanting more salads than steamy soupy plates. In Ayurveda raw food taxes the body too much and our bodies don't end up getting all it can get from the healing plants. So instead of eating a big bowl of raw veggies I created this version of a fresh autumn salad.
Jasmine Rice and Quinoa
½ cup jasmine rice
½ cup quinoa
¼ ground cardamom
¼ tsp salt
2 lime leaves
1 tbsp shredded coconut
1 tbsp coconut oil
Add coconut oil on a medium heat then add cardamom and salt till the aroma of the cardamom comes up. Add the rinsed jasmine rice and quinoa stirring them in the oil and spices then 2 cups of water. Stir in lime leaves and shredded coconut then bring the pot to a boil before reducing the heat to simmer for 20- 25.
Rainbow carrots, Purple Cabbage, and Bean Sprouts
4 handfuls chopped rainbow carrots
4 handfuls chopped purple cabbage
1 tsp fennel seeds
¼ tsp ground cumin
2 tsp fresh ginger root
¼ - ½ tsp salt
2 Tbsp of ghee
Roasted sunflower seeds
Chop both rainbow carrots and purple cabbage into 2 inch sticks. On a medium heat add ghee, fennel seeds, ground cumin, fresh ginger, and salt. When the aroma of the spices come up toss in the rainbow carrots and the cabbage stirring them into the spices. Add water to the ⅓ level of the vegetables then finally add in the bean sprouts. Bring it to a boil then reduce the heat and let it simmer with the lid closed till the vegetables are lighter in colour or until they are slightly soft but still retaining their crunch.
2 Tbsp tahini
½ Tbsp white miso paste
Water as needed
Whisk tahini with white miso paste and ¼ cup of water. Add as much water needed till you get the consistency you need. I usually like it a bit watery but not too thin so that I can get it all over the ingredients.
Let all parts of this dish cool down a bit before you toss them in all together mixing them with the tahini and white miso dressing.
Enjoy, Sa7tayn صحتين, Bon Appétit, Que Aproveche!