1 bunch cilantro, washed and the hard stems cut off
¼ cup lime juice
¼ cup grated coconut
1 inch piece of ginger root, chopped
2 scallions, washed and cut in large pieces
1 tbs. toasted sesame seeds or a handful of roasted peanuts for Vata. Can use toasted sunflower or pumpkin seeds for Pitta and Kapha.
1 tsp. raw sugar or barley malt
½ tsp. salt
water if needed
Put all the ingredients in a food processer and mince together. Add a little water if the chutney is too dry. Serve a small amount with a meal for flavor and to awaken the digestion.
Tear the green leaves to bite-size pieces. Chop the olives, chop or crumble the curd or cheese and arrange on top of the greens.
Whisk all the dressing ingredients together and pour over the salad.
... is Pitta season. The fiery, or hot season. The best foods to eat are the ones that balance
Pitta dosha, which have a cooling Virya.
These are the foods that have a predominantly sweet, bitter, or astringent taste.
Mung Bean Soup