The trick here is to chop your favorite vegetables very finely and to mix them with a mixture of Indian spices and healthy oils for few hours. Here’s an example of veggies that work well together, but remember: Use any vegetables you find in your fridge and experiment. This is all about creativity.
• Broccolini (baby broccoli), finely chopped
• Cauliflower, finely chopped
• Red and yellow bell pepper, finely chopped
• Zucchini, finely chopped
• Scallion, finely sliced
• 3 tablespoons olive oil
• 2 teaspoons sesame oil
• 1 tablespoon fresh ginger, finely chopped
• 2 teaspoons whole cumin seeds, ground with a mortar and pestle or a coffee grinder (I have a Krups Coffee Grinder)
• 2 teaspoons whole black mustard seeds, ground with a mortar and pestle or a coffee grinder
• 2 teaspoons turmeric
• 1 teaspoon whole coriander seeds, ground with a mortar and pestle or a coffee grinder
• 1 teaspoon Pink Himalayan Salt or Celtic sea salt
Chop enough vegetables to get 4-5 cups. Add the oils, fresh ginger, spices and sea salt. Allow the veggies to marinate for few hours. It is also very good the next day because the added time allows for the soaking up of all of the spices’ flavors.
Cathy’s Tip: If you know how to cut a fresh Thai coconut, mix the water and the flesh of the coconut to make a nutritious coconut milk and add ½ cup of this delicious mixture to the recipe. You can use the leftover coconut milk for your next smoothie or dressing or simply drink it with a little cinnamon.
Cathy’s Tip: Whenever possible, I recommend to buy whole seeds instead of powdered seeds since the latter loses its flavor more quickly, and the seeds can be easily ground with a coffee grinder or a mortar and pestle. I have both implements, but prefer to use my dedicated coffee grinder. My mortar and pestle are quite small (I should probably buy a larger one) so seeds tend to jump out. If you want to make it easy, I highly recommend buying a Krups Fast Touch Coffee Grinder.
• Cauliflower, finely chopped
• Red and yellow bell pepper, finely chopped
• Zucchini, finely chopped
• Scallion, finely sliced
• 3 tablespoons olive oil
• 2 teaspoons sesame oil
• 1 tablespoon fresh ginger, finely chopped
• 2 teaspoons whole cumin seeds, ground with a mortar and pestle or a coffee grinder (I have a Krups Coffee Grinder)
• 2 teaspoons whole black mustard seeds, ground with a mortar and pestle or a coffee grinder
• 2 teaspoons turmeric
• 1 teaspoon whole coriander seeds, ground with a mortar and pestle or a coffee grinder
• 1 teaspoon Pink Himalayan Salt or Celtic sea salt
Chop enough vegetables to get 4-5 cups. Add the oils, fresh ginger, spices and sea salt. Allow the veggies to marinate for few hours. It is also very good the next day because the added time allows for the soaking up of all of the spices’ flavors.
Cathy’s Tip: If you know how to cut a fresh Thai coconut, mix the water and the flesh of the coconut to make a nutritious coconut milk and add ½ cup of this delicious mixture to the recipe. You can use the leftover coconut milk for your next smoothie or dressing or simply drink it with a little cinnamon.
Cathy’s Tip: Whenever possible, I recommend to buy whole seeds instead of powdered seeds since the latter loses its flavor more quickly, and the seeds can be easily ground with a coffee grinder or a mortar and pestle. I have both implements, but prefer to use my dedicated coffee grinder. My mortar and pestle are quite small (I should probably buy a larger one) so seeds tend to jump out. If you want to make it easy, I highly recommend buying a Krups Fast Touch Coffee Grinder.
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