Balance November 2017 - 55
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VEG MASALA FOR
THE BRAIN
'My friends at the Alliance of Natural
Health work to promote sustainable
approaches to healthcare. Little did
I know when I told the organisation's
founder Rob Verkerk, PhD about
my interest in Ayurveda that he too
is a fan. This is Rob's East by West
Ayurveda-style recipe for improving
mental clarity, full of antioxidant
and nutrient-rich veggies and nuts.
The recipe includes creamed coconut
or whole organic double cream, to
give sweetness and aid the absorption
of fat-soluble vitamins and bioactive
compounds in the herbs.
'The recipe includes two Ayurvedic
herbal powders - Shankhpushpi
and Brahmi. These herbs aid brain
health, cognition and memory.'
Herbal
power
Serves 4-6
TIKKA FISH AND PAK
CHOI WITH CARROT,
FENNEL AND MUSTARD
STIR-FRY
'I don't have a tandoor (a type of clay
oven), but I do like tikka - usually
small pieces of meat or fish in a spicy
marinade, baked in said oven. This
adaptation is a deliciously easy fish
dish that I can pop in the oven while
I prepare a stir-fry of veggies, making
it perfect for entertaining.
'In India the tikka marinade is
made with yogurt and spices, but since
yogurt with fish is an Ayurvedic "no-no",
I've swapped it with ghee (clarified
butter), which helps to activate the spices
as well as baste the fish. Marinate the
fish in advance for the best flavour; after
that, bring to room temperature before
cooking. The dish comes together easily.'
Serves 2
You will need
* 1tsp ground ginger
* 1tsp ground turmeric
* 1½tsp garam masala
* ½tsp freshly ground black pepper,
plus extra to taste
* ½tsp sea salt, plus extra to taste
* ½tsp toasted cumin seeds or
ground cumin
* 2-3tbsp ghee
* 1 lime or lemon
* ½-1tbsp water (optional)
* 2 fillets (about 300g) firm white
fish such as pollock, cod, haddock,
coley, tilapia
* 1 pak choi, quartered lengthways
* 1 fennel, trimmed and cut into
long slices
* 1tbsp black mustard seeds
* ¼tsp chilli powder (optional)
* 2 large carrots, grated
MOSTLY VATA
Favour green
beans instead
of broccoli
1. Mix the ginger, turmeric, garam
masala, black pepper, salt and
cumin together. Combine with
1tbsp of ghee and the juice of ½
lime to make a paste, adding
½-1tbsp of water if necessary.
2. Coat the fish in the paste and
marinate in the fridge for at least
2 hours or overnight. When you are
ready to cook, bring the fish to
room temperature.
1. Gently melt the ghee in a frying
pan over a low heat and stir in
the Shankhpushpi and Brahmi
powders, if using, with the other
ground spices. Add the ginger and
chilli along with a pinch of sea
salt. Heat and stir for 2 minutes
over a medium heat.
3. Preheat the oven to 180ºC/360ºF
(fan 160ºC/gas 4). In a large pan,
melt 1 tablespoon of the ghee over a
medium heat and sear the pak choi
until golden, then season with a
little salt and pepper and set aside.
140
SIMPLE
RECIPES
4. Place the fish on a baking tray
and bake for about 15 minutes or
until the fish is cooked, adding the
pak choi for the last 5 minutes.
5. Meanwhile, melt the rest of the
ghee in the same pan, if needed,
and sauté the fennel. When it is
lightly browned, add the mustard
seeds and cook until they start to
pop (be careful not to let them burn
and become bitter). Add the carrot,
season and stir-fry for a few minutes,
until just tender. Plate everything up
and squeeze over the juice of ½ lime.
You will need
* 1tbsp ghee
* ½tsp Shankhpushpi powder
(optional)
* ½tsp Brahmi powder (optional)
* ½tsp ground turmeric
* ¼tsp asafoetida
* 5mm piece of fresh ginger, grated
* 1 red chilli, finely chopped
* Sea salt, to taste
* 200g baby spinach leaves
* 4 fresh tomatoes, skinned and
de-seeded, coarsely chopped
* 350g broccoli florets
* 300g green beans, chopped into
2.5cm lengths
* 115ml double cream, crème fraîche
or creamed coconut
2. Slowly add the spinach over a
medium-high heat and stir until
wilted. Add the tomatoes, broccoli
and beans, then place the lid
on the pan and simmer for 3-4
minutes until the beans and
broccoli are tender.
3. Stir through the cream and heat
for a couple of minutes. Remove
from heat. Add salt to taste.
East by West
by Jasmine
Hemsley (£25,
Bluebird)
November 2017 BA LA N CE
4. Transfer to a serving dish, drizzle
with lemon juice and sprinkle with
the almonds, walnuts and chopped
coriander. Serve with basmati rice.
55
Table of Contents for the Digital Edition of Balance November 2017
Balance November 2017 - 1
Balance November 2017 - 2
Balance November 2017 - 3
Balance November 2017 - 4
Balance November 2017 - 5
Balance November 2017 - 6
Balance November 2017 - 7
Balance November 2017 - 8
Balance November 2017 - 9
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