BC Home & Garden

nd, body and : - . e Very Simple Dal Soup Very Simple Dal Soup 375 ml (1½) cups red lentils 1.5 L (6 cups) vegetable stock 24 whole black peppercorns 10 whole cloves • To reduce Pitta: use less or omit 2 ml (½ tsp) ground turmeric 2 ml (½ tsp) good salt 15 ml (1 tbsp) lemon juice, to taste 60 ml (¼ cup) chopped fresh cilantro The flavour of this soup is simple and nourishing. (Remember to remove the peppercorns and cloves before serving or warn your guests not to bite into these.) In a large pot on medium-high, bring lentils and stock to a boil. Reduce heat to low, skim off foam with a slotted spoon and discard. Then add peppercorns, cloves, turmeric and salt and let simmer until done, about 20 minutes. Stir in lemon juice and sprinkle with cilantro just before serving. Makes 4 servings. Variation: Use 375 ml (1½ cups) split yellow mung dal instead of red lentils. Zucchini Pasta with Raw Tomato 2 medium zucchinis 5 ml (1 tsp) good salt TOMATO SAUCE: 1 garlic clove 80 mL (⅓ cup) chopped onions 125 mL (½ loosely packed cup) fresh, basil leaves 30 ml (2 tbsp) extra virgin olive oil 15 ml (1 tbsp) lime juice ground black pepper, to taste ½ serrano chili (optional) 750 ml (3 cups) chopped fresh tomatoes 2 ml (½ tsp) good salt 4 – 6 sprigs fresh basil, for garnish Ayurvedic cooking is accessible for families. Sondhi explains that condiments and sides can be used to personalize every dish according to one's individual dosha. Try homemade tzatziki or tahini for vatas, apple raisin chutney for pittas or green cilantro mint chutney to calm all three. Ayurveda can actually help create a more harmonious household where everyone's mood is pacified when their doshas are balanced, maintains Sondhi. The Tastes of Ayurveda offers more than 300 fresh and vibrant recipes. Sondhi's updated approach to Ayurvedic cooking makes the ancient tradition easy for everyone, from the dedicated yogi to the average family, to try. VISIT bcliving for two bonus Ayurvedic recipes: www.bcliving.ca/ayurveda-recipes This is a gorgeous raw dish, full of bursts of flavour that will surprise and impress guests. Using a vegetable peeler, create long thin strips of "pasta" from the zucchini and place in a bowl. Sprinkle evenly with salt and toss. In a blender or food processor, mince garlic and onions. Add remaining sauce ingredients, except sprigs of basil, and blend until smooth. Let sit for 30 minutes, so the flavours can marry. Pour sauce over zucchini "pasta" in individual bowls. Garnish with basil sprigs, and serve. Makes 4 – 6 servings. Variation: Lightly toast 60 ml (¼ cup) pine nuts in a frying pan for a few minutes. Leave whole or mince slightly, then sprinkle a little on top of each serving. ■ Recipes from The Tastes of Ayurveda by Amrita Sondhi February 2013 BC HOME & GARDEN | 57 p56-57_Tastes of Ayurveda.indd 57 13-01-23 11:22 AM

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