HEALING VEGETABLES

We are hooked on Mexican food (grilled chicken, fresh homemade salsas, roasted peppers, carnitas). We eat it: All. The. Time. This is why less familiar flavors astound me sometimes. I went to my first nutrition class in Berkeley today. My actual certification starts in September. 18 months. 700 hours. And, I cannot wait! For today's class, I was just a visitor. The topic? Micronutrients. We learned about Selenium, Iron, Phospherous, Sulfer, and Chromium just to name a few. I took copious notes even though I didn't have to -- the instructor was just that good. This is how I know that I'm on the right path.

As part of the course's requirement, each student is required to prepare and present the class's snack at break-time. Today's offering was Seasonal Vegetable Sabji - or healing vegetables. I could have left after the first portion of the class but the smells that permeated were so intoxicating, I couldn't leave.

HIGHLIGHTS:

Sabji is an Ayurvedic (natural healing) recipe and is meant to be soothing in all its constitution. Sabji is a Hindu word meaning "greens" or "herbs" and refers to the potent blend of medicinal herbs used to flavor vegetables. This tasty mix of spices ignites Agni, or digestive fire, particularly the cumin, corriander, and fennel used in Garam Masala. Garam Masala actually means: 'warming spices' and is a specific digestive-enhancing spice blend. Garam Masala has a similar flavor profile to curry seasoning although is without the same risk of irritation/risk of heat. (Frawley 149). Where do you find it? Whole Foods or your local specialty store.

Turmeric is another superfood/spice that is used in this dish. While famously anti-inflammatory, turmeric clears bad bacteria from the gut while promoting good bacteria. It is also known to soothe arthritic pain, purify and strengthen blood, improve circulation, and regulate blood sugar (Frawley149) as well as being good for stomach and liver disorders.

Cumin and Mustard Seeds. These two, particularly sauteed together, are a revelation! They will pop as you warm them and the oils that are released permeate the kitchen and your senses. Both cumin and mustard seeds are detoxifying in nature.

I learned that the recipe below is written in a way to enhance the anti-inflammatory properties (which is why the vegetables are steamed) and limit the butter or ghee's heat (cooked on medium-low) to support liver function. I used zucchini and squash from my garden and one organic red bell pepper as my base.

The smells of this mixture as the ingredients blend together is honestly out of this world. This is why I drove straight from class to the store to pick up the spices I was missing in my cupboard. Think Christmas. Your favorite holiday. Your coziest sweater or blanket. Warming. Soothing. The herb that crosses over from Mexican to this dish is cilantro -- while a finishing agent, in my opinion, it's hugely important in the balance and its freshness. A squeeze of lime also makes the dish pop. The photo of this side dish really doesn't do the taste justice. I hope you'll take my word for it and try it yourself! Just. So. Good. And, So. Good. For. You.

Recipe Inspired by Seasonal Vegetable Sabji -Serves 2 (can easily be doubled)

Ingredients

2 cups sliced seasonal vegetables, sliced (zucchini, squash, red bell pepper, broccoli etc. etc.)

1 1/2 Tbl ghee or raw grass-fed butter (like Kerrygold)

1/2 tsp cumin seeds

1/4 tsp mustard seeds (black or brown)

1 tsp Garam Masala

Scant 1/4 tsp Turmeric

1/2 tsp kosher salt

Cilantro, chopped, to finish

Lime (optional)

Directions

1. Slice vegetables & steam for 5 -10 minutes until just tender (not too soft).

2. In a separate saucepan, heat 1.5 tsps ghee or butter over medium-low heat. Once you see the butter gently bubbling, add the mustard and cumin seeds. After a couple of minutes, you should hear the seeds 'popping'.

3. When you hear/see popping, add the garam masala and turmeric.

4. Stir for one minute

5. Turn heat to low. Add remaining ghee or butter. Once melted removed from heat.

6. Pour herbed ghee or butter over steamed vegetables and stir to coat.

7. Finish with chopped cilantro. Lime is also another great option - I like a dash of the acidity.

8. Serve as a side or snack!

#snackssides #recipes