We are bang in the middle of summer and yes, it’s warm, sometimes quite humid and sticky and I know all you want to do is eat salad.
Salad is okay, in moderation, at lunchtime. When Pitta dosha ( the dosha of fire and water) is high, this means that the fire element is active, our Agni, or digestive fire, is also at optimum peak. So salads are more easily digestible at lunchtime as the sun is at its highest as well. BUT, if you tend to have a slower digestion rate or metabolism, then it will be a little more difficult for you to digest raw foods in general.
So, here’s what I’ve put together for you: a Nourishing Summer Bowl, it’s comforting and warm, but not too heating either. I have stuck to lighter spices, no onion or garlic either as that creates a lot of heat in the body too.
So you won’t be sweating as you bite into this bowl of goodness. You’ll be smiling and feeling light too! And it’s 90% cooked so way better for your tummy!
So here it is: my Comfort Summer Bowl because even in summer we need a hug in a bowl from time to time!
Oh, and if you’ve been wondering where I’ve been, I’ve just been taking little tie out to create more recipes like these for you, to recharge and take a little technology break to enjoy the bounties of nature!
But I am still around, coming up with lovely ideas and plans for the new season! SO stay tuned!
This Comfort Summer Bowl is good for 2 people
- 1 large carrot:
Add a little cumin powder, coriander powder, salt and lemon juice and allow to macerate while you continue preparing the rest of the components
- 1 handful, or two of rice noodles:
Bring a pan or water to the boil. Add 1 teaspoon turmeric and a little salt. Once the water is boiling, immerse the noodles into the golden water and allow to sit for 10 minutes to soften. Then drain. Place in a bowl and lightly “dress” the noodles with a drizzle of olive oil, seasoning of your choice 8 I used a little sesame seed oil, cumin powder, lime juice, salt and a pinch of chilli powder but avoid that if you suffer from high Pitta). Set aside
- 200gr white canelini beans, cooked and drained:
In a small pot, heat a little olive oil. Add a pinch of cumin and fennel seeds. Once their aromas begin to release add the beans and sauté on a medium heat. Season according to your taste and add some red herbs if you wish. Finish with a splash of lime juice Set aside.
- Half a large courgette:
Cut the courgette into bite-sized cubes.
Heat a small pot and add a little olive oil. Add 1 teaspoon fennel seeds. Add the courgette and sauce on a medium heat. Add some coriander powder, salt and a pinch of pepper if you wish. Cook until the courgette is al dente and set aside.
- Baby Spinach:
Take a large handful of the spinach and place in your serving bowl.
Assemble all your components in a bowl, finish with some sesame seeds and I had some hummus that I used as a “sauce” but you can use any accompaniment you like! Tahini would be great or even some seasoned vegan yoghurt would be quite refreshing too!
Enjoy with your loved ones or with yourself because you love yourself more than you love anyone else!