V Cashew Korma Sauce
A delicate and creamy sauce. Very adaptable for combining with endless combinations of vegetables, panir and tofu.
Ingredients
1 cup fine ground fresh cashew nuts
1Tbsp chick pea flour
2Tbsp ghee or coconut oil
2 cups whey
1/2cup thick organic cream or coconut cream
1Tbsp fresh grated ginger root
2Tbsp fine chopped leek
1Tbsp chef johnny's vata seasoning
1/2tsp hing(asafoetida)
3Tbsp chopped cilantro
1tsp agave nectar
2tsp lemon juice
1tsp rock salt
1/2tsp black pepper
Method
1. Heat the ghee or oil in a saucepan or frying pan and add the ginger and leek, saute and stir gently for 4-5 minutes.
2. Add the vata seasoning, hing and ground cashews , chick pea flour and stir well cooking for about 2-3 minutes.
3.Add the whey and agave nectar and whisk gently , simmering until it thickens, then add pepper, salt and lemon juice.
4 Stir in the cream or coconut cream and the cilantro and let simmer for 2 minutes.
5.Serve with vegetables of your choice, steamed, baked, sauted etc.
Ayurvedic tip: Hing , also known as asafoetida, is pungent, warming and strong. Used often as a substitute for onions and garlic. A very savoury flavour, it is very grounding and balancing for vata. It is heating for pitta so care should be taken as strong pitta types may have a reaction to it. It dispels gas and will aid with sluggish digestion.
Ingredients
1 cup fine ground fresh cashew nuts
1Tbsp chick pea flour
2Tbsp ghee or coconut oil
2 cups whey
1/2cup thick organic cream or coconut cream
1Tbsp fresh grated ginger root
2Tbsp fine chopped leek
1Tbsp chef johnny's vata seasoning
1/2tsp hing(asafoetida)
3Tbsp chopped cilantro
1tsp agave nectar
2tsp lemon juice
1tsp rock salt
1/2tsp black pepper
Method
1. Heat the ghee or oil in a saucepan or frying pan and add the ginger and leek, saute and stir gently for 4-5 minutes.
2. Add the vata seasoning, hing and ground cashews , chick pea flour and stir well cooking for about 2-3 minutes.
3.Add the whey and agave nectar and whisk gently , simmering until it thickens, then add pepper, salt and lemon juice.
4 Stir in the cream or coconut cream and the cilantro and let simmer for 2 minutes.
5.Serve with vegetables of your choice, steamed, baked, sauted etc.
Ayurvedic tip: Hing , also known as asafoetida, is pungent, warming and strong. Used often as a substitute for onions and garlic. A very savoury flavour, it is very grounding and balancing for vata. It is heating for pitta so care should be taken as strong pitta types may have a reaction to it. It dispels gas and will aid with sluggish digestion.
P V Saffron Coconut Oatmeal
Delicate and scented, a sumptuous blending of creamy coconut, oats and saffron. A sublime luxury breakfast thats easy to prepare and quick . Serves 4. Ingredients
5-6 cups filtered water
2 cups organic oatmeal
2T dessicated coconut(optional)1/3cup raisins
1/4tsp himalayan salt
1tsp cardomom powder
1tsp cinnamon powder
2 cups fresh coconut milk or rice milk or organic whole milk
3 or 4 strands saffron
6T maple syrup for serving
Method
1. In a medium stainless steel saucepan bring the water to boil, add oatmeal , raisins and optional dessicated coconut.
2. Lower heat, add salt and simmer until a creamy texture is obtained(about 15 minutes). Stir occasionally.
The individual oats will melt into a soup like consistency. Now add cinnamon and cardomom. Add extra water if it is getting too thick in texture.
3. Mix the saffron with 1tsp hot water and add to coconut milk.
4. Serve with saffron coconut milk and maple syrup, sprinkle with cardomom and cinnamon powder.
Note: Dairy free if using coconut milk , soy milk, rice milk or almond milk.
