Ayurveda believes that understanding the individual is the key to finding a truly balanced diet.
It places emphasis on making sure each dish is cooked and spiced in a way to achieve maximum digestibility, as well as superb taste and food value.
- All
- Breakfast Ideas
- Chutneys/dips
- Dhals
- Drinks
- Ghee
- Light Meals
- Snacks/treats
- Soups
Shredded Carrot & Cashew Nut Salad
Use almonds, hazelnuts or pistachios instead of cashews if you prefer
Prep time: 5 mins
Serves 6
- 1 cup (240ml) scraped finely shredded carrots
- 1/3 cup (80ml) finely chopped red bell peppers, steamed and seeded
- 1/3 cup (50g) chopped cashew nuts, toasted
- ½ teas spoon salt
- 2 tablespoons yogurt or crème fraiche (optional)
- 1 tablespoons ghee or vegetable oil
- 1 teaspoon black mustard seeds
- 1 tablespoon chopped coriander or parsley
Combine the carrots, bell peppers, nuts, salt and yogurt or crème fraiche in a mixing bowl.
Heat the ghee or oil in a small saucepan over moderate heat until it is hot but not smoking. Add the mustard seeds and fry until they splutter, pop and turn grey. Pour this seasoning into the salad, add the fresh herbs and toss.