Monthly Archives: February 2013

My Summer: pots of colour,vegetable juices, salads and Sambar: a recipe

Every day pots of colour greet me at my back door!

Every day pots of colour greet me at my back door!  Summer is certainly sweet and my regime to healthfully Alkalise is 4 large glasses of Vegetable juice a day, first thing in the morning, one mid morning, one mid afternoon and one either before dinner or at supper time.   I thought I would hate this, 4 per day, however I am really beginning to enjoy the process.  Also, it keeps me  away for all those tempting treats and I am loving eating lighter.
For breakfast it’s just a couple of wonderful summer fruits, lunch a delicious salad with a variety of vegetables and for dinner something light and substantial.  I am trying my hand at, and enjoying a Sambal, with steamed vegetables and a fruity chutney.  I have discovered a quick answer to the chapati to compliment the soupy Sambar is a Mountain bread wrap made crisp by tossing  onto a hot skillet with a light brushing of ghee or sunflower oil and crisping it on both sides!  A half of sliced mango undressed to the side as a quick substitute to a fresh chutney.  All Wonderful!

The Vegetable Juice

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consists of:

3 sticks of celery (heads included)
1/2 cucumber
1/2 beetroot (or 1 small)
2 carrots
1/2 good sized apple
1 round of pineapple
1 smallish slice watermelon
a small piece of fresh ginger

Use all organic vegetables and fruits if possible. Juice and drink!

The Salad

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Mix a wide variety of vegetables with your favourite lettuce greens.
Here I have cos lettuce, rocket, a fresh raw corn (cobs only), radishes, cherry tomatoes, cucumber,celery, some freshly roasted capsicums, red onion, avocado and generous lashings of whole parsley leaves.  Dressed with celtic sea salt, a drizzle of cold pressed organic olive oil and lime juice.

The Sambar: a recipe

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I have been exploring Sambal a wonderful soupy, slightly spicy soupy dish that is traditionally eaten alongside dosa, or marsala dosa  with coconut chutney.
A dear friend of mine Miranda has just returned from India where she stayed at the Shreyas Retreat in Nelamangala Bangalore, for a restful week of yoga, ayurvadic massage and treatments.  The food of course reflected the peace, charm and gentle healing of this lovely retreat.

This Sambal is inspired by that retreat with a little change here and there. It is a great alkaline dish especially if you soak the mung beans for an hour or 2.

ingredients: 1/2 cup mung dahl washed 3 -5 times and allow to soak if desired.
1 cup of mixed vegetables chopped ( I used beans, radish,onion,
pumpkin)
1/2 teaspoon  turmeric
6 cups of best quality water
1/2- 3/4 cup finely diced onion
15 curry leaves (fresh if possible
2 mild red chillies finely chopped
2 teaspoons of tamarind paste
1/2 teaspoon of black mustard seeds
1 teaspoon sunflower oil (or ghee)
1/2 teaspoon coriander powder
a generous pinch of each of the following spices-
cumin powder, asofetida and fenugreek powder
1/2 cup tomatoes chopped
salt and freshly ground pepper to taste

If you have the Dahl lentils soaking, drain.  In a saucepan place Dahl together with the vegetables, , 5 of the curry leaves, turmeric and water.   Cook over a medium flame until the lentils are soft.
Now, heat the oil (or ghee) in a pan along with the mustard seeds.  When they begin to dance add the remaining curry leaves, red chillies and onion.  Saute’ for a few minutes.  Add the asofetida,coriander, cumin and fenugreek and tamarind paste.   Add tomatoes,  stir well for a minute or two.  Finally to the soupy cooked lentils and vegetables add ingredients from the pan. Stir well. Salt and pepper to taste and allow to cook for another  10 minutes or so on a simmer. Serve and enjoy!

 Hibiscus      by Mary Das

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Hibiscus the flower of pride
In colour you said it right
Bright and beautiful to the eyes
In dignity you stood up right
Smiling and swaying nation wide
Calling all in peace to unite
Unique flower in petals of five
Symbol of Malaysia nation wide.