Page 5

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½ teaspoon of olive oil added after the ghee is warmed in your pan 1 tablespoon of white sesame seeds ½ teaspoon of shredded fresh ginger Soma salt to taste ½ teaspoon Mum’s Masala 2 tablespoons SVA Tamarind Wild Amla Preserve 16 oz. (by volume) chopped vegetables -like broccoli raab or whatever leafy greens are in season Mung Dal Pasta (like spaghetti) – this can be found in the Japanese goods section of any health food store. It is pasta made completely of mung starch and nothing else added!

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Put a pot of water on to boil and add a little soma salt Toast the basil, sesame seeds, and fresh ginger for a few minutes Add the vegetables, sprinkle with soma salt and cover Cook slowly for a few minutes until the vegetables are cooked but still crunchy Add Mum’s Masala during the last few minutes of cooking Add the Mung Dal pasta to the boiling water and cook for 3-4 minutes, then strain Add the cooked Mung Dal pasta to the vegetable mixture and combine Mix in the SVA Tamarind Wild Amla Preserve, which serves as a tomato substitute

Vaidya’s Mung Dal: • • • • • • • • • •

1 tablespoon of chopped basil stems ½ teaspoon ghee (ghee protects olive oil from the high heat) ½ teaspoon of olive oil 1 teaspoon of white poppy seeds ½ teaspoon of white sesame seeds ½ teaspoon of shredded fresh ginger Soma salt to taste Green chili (optional) ¼ teaspoon of whole cumin seed 16 oz. lentils

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Toast the spices gently in the ghee and olive oil Add the lentils and cook (covered to keep the organic compounds together)

Copyright Adishakti, LLC 2012 –The information contained herein is for educational purposes only. It has not been evaluated by the FDA (Food and Drug Administration) and it is not intended to diagnose, cure, treat, or heal any known or unknown diseases. TOLL-FREE: 888-9SHAKTI or 1.888.974.2584 - www.vaidyamishra.com - www.chandika.com

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