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About the Recipe
This *Dr Deepa recipe is a Lensomy Feast favourite and requested on every summer family gathering alongside barbequed meat and fish. Super easy and quick to prepare, packed with flavour and digestible goodness which can go to the beach or garden with you or even in a packed lunch for work or school. Just remember to pack a spoon!
Ayurveda (Science of life) is at the centre of all our meals at Lensomy Lifestyle whether that is in ingredients, preparation or in how and when we eat seasonal foods. The magical ingredients in this recipe that change a raw salad (tricky for some) to a stomach friendly salad are the spices cooked in ghee and then poured over the top. Soaking the leaves in boiled water to wilt has started the digestion process already and the warmed ghee with cumin , mustard seeds and ginger help complete the process by stimulating the tastebuds! .
Always Lensomy
Lucinda, The Lensomy Lifestylist
*Dr Deepa Apte is a medical doctor, Ayurvedic practitioner and a Yoga teacher, originally from India and now based in London, UK. She is the founder of Ayurveda Pura and her company manufactures authentic Ayurvedic Products. She also runs the Ayurveda Pura Academy through which she trains people to qualify as Ayurvedic Practitioners and Yoga Teachers.
Ingredients
2-3 table spoons cooked rice or more if you want
Ghee – 2 teaspoons
Cumin seeds ¼ teaspoon
Mustard seeds – ¼ teaspoon
1/4 teaspoon fresh chopped ginger
1 pod garlic chopped – optional
Salads/vegetables:
Grated carrots – 2 tablespoons
Avocado – ½ chopped
Cucumber – ¼ – chopped
Celery – ¼ – chopped
Sweet corn or fresh cooked garden peas – 2 tablespoons
Spinach – handful chopped in small pieces
Lettuce handful chopped in small pieces
Red chard leaves – half handful chopped in small pieces
Rocket – half handful—chopped in small pieces
*Or a Bag of freshly picked mixed salad leaves
Lemon juice—1 teaspoon
Salt and black pepper for taste
Preparation
Mix all salad/vegetable ingredients in a mixing bowl
Add hot water to the salads vegetables
Leave water in for 1-2 minutes
Drain out all the water make sure no water remains. This helps with the steaming of salad
Mix the salad again
Add – lemon juice – 1 teaspoon, salt for taste, black pepper for taste
Add cooked rice and mix well
Salad dressing:
In a small pan heat the ghee to hot
Add cumin seeds, mustard seeds, ginger and garlic. Stir until golden brown
Then add the ghee with all seeds mix to the salad and rice.
Mix well. and it’s ready to be eaten. You can squish a lime or lemon and add freshly chopped coriander as a garnish on the top.
Recipe Copy righted by © Dr Deepa Apte