roasted summer veggies
Roasting is an easy way to prepare in-season veggies. These lightly spiced veggies help to beat the summer heat by incorporating Pitta pacifying herbs and spices.
Since Pitta doesn’t do well with too much heat, we’ve toned down the pungent, sour, and salty aspects of this dish to create a more mild, cooling dish with lots of flavor. The fennel and dill also compliment by adding a fresh touch, while cooling the body.
These veggies make an excellent side dish, and are a little sweet due to the roasting. They go great alongside main dishes, and can make a meal on their own for those with slower digestion. For the adventurous, try these veggies mixed in with your kitchari!
Ingredients
1 lb carrots
1 handful green beans
*or substitute your favorite summer vegetables
1 fennel bulb
2 TBS traditional ghee or golden healer ghee
½ tsp cumin seeds
1 ½ tsp Pitta churna
¼ tsp Himalayan mineral salt
1 TBS fresh dill
1 TBS fresh fennel fronds
Method
Preheat oven to 400 degrees.
Melt the ghee, if it isn't already.
Peel the carrots and slice into quarters lengthwise. Longer carrots can be cut in half, and then quartered.
Chop off the ends of the green beans, and cut the fennel bulb into thick slices.
Toss all the veggies in a bowl with the melted ghee.
Add cumin, Pitta churna, and salt. Toss thoroughly so that veggies are evenly seasoned.
Place on a baking sheet in a single layer, line with parchment paper if preferred.
Bake for 20 minutes, stirring the veggies halfway through.
Once cooked, allow to cool slightly, and top with chopped fennel fronds and dill.
Find ghee, golden healer ghee, cumin seeds, pitta churna and himalayan mineral salt via our online shop.
related products
a multi-use Pitta pacifying digestive.
Pitta doesn’t need the heating digestive spices in the same way Vata and Kapha will benefit. Instead we use spices to cool, dry, and counter inflammation for Pitta. This blend balances Pitta pacifying tastes with just enough kick to keep it interesting.
use: Add to culinary dishes for a Pitta pacifying flavor, or season at the table. Compliments sauces and dressings with a cooling touch.
2oz
Our favorite Āyurvedic Herbs, by the ounce. Unless otherwise noted, these herbs are in churna (powder) form. Non-powdered herbs are cut & sifted (c&s) or whole. Please consult your Āyurvedic Practitioner for recommended use.
At this point we are unable to dispense more than 4oz per herb. Please keep per herb quantities at or under 4oz per individual herb.
One of the traditional processes of making ghee involves culturing the cream before churning it into butter and then clarifying it into ghee. Our Grass-fed Organic Cultured Ghee is made by following this age-old and time-honored practice. The result is a delightfully aromatic ghee with a slight tangy flavor characteristic of naturally cultured foods. And as always, Pure Indian Foods ghee is made from milk obtained only during the spring thru fall when the cows are on the pasture eating fresh, green grass.
When the classical texts refer to the revered medicinal qualities of ghee, they are referring to ghee made in this method, what we call as “cultured”.
Ghee is one of the most sacred and healing foods described by the ancient Ayurvedic texts. It is made by a simple process of gently simmering cultured butter to remove potential allergens such as casein and lactose. What remains is the pure delicious butter oil, described as conferring good health and longevity.
Use in place of oil or butter for cooking. It's ideal for sautes, stir-fries and sauces.
Put it in a ghee pot and ladle it; it's delicious on rice, toast, pancakes, scones, or biscuits.
14oz
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