one tablespoon of oil: ghee, butter, sesame oil, coconut oil one teaspoon black mustard seeds half teaspoon cumin seeds two teaspoons fresh ginger. Kapha types can use dried ginger one teaspoon of salt one cup cauliflower one cup broccoli handful of greens: mustard greens, spinach finely chopped onion three cups filtered water
Preparation And Cooking
Wash, trim, and chop the cauliflower, broccoli, and greens
Soak them in a few drops of grapefruit seed extract and filtered water for fifteen minutes or so. Now and again, rub and clean the veggies in the solution
Steam all the veggies including the onion
When tender, puree in a blender
Heat up the oil or ghee in a good quality skillet
Add mustard and cumin seeds. When mustard seeds begin to pop, add the chopped ginger and stir for one minute
Add this vagar or mixture to the blender contents, along with the salt. Stir.
Serve
Optional:
use chopped garlic and add with the onions
change the vegetables, especially for Vata's: white or sweet potatoes, rutabaga, carrots
when serving, sprinkle organic coconut flakes on top for extra fiber
