Here’s an Ayurvedic approach to broccoli and cheese— a classic combo!
This delicious recipe includes fresh homemade cheese, which is sattvic in nature, in comparison to store bought varieties, which are also often too sour and salty and will aggravate pitta.
This dip is delicious with homemade chapatis or vegetable fritters, providing a nice creaminess to these slightly drier foods. It will also make up the extractive part of a balance bowl.
Serves: 2
Preparation time: 15 minutes
Extractive
You'll need
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5 broccoli florets and the inner stalk
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⅓ c water
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⅔ tsp mineral salt
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⅛ tsp freshly ground black pepper
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½ tsp cumin powder
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1 tbsp extra virgin olive oil
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⅔ c fresh cottage cheese - homemade is best
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2 tsp lime juice
Here's how
Pressure Cooker Method
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Heat the oil, add the salt, black pepper, cumin, broccoli and water.
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Pressure cook for zero minutes: by the time the cooker reaches pressure, this tender vegetable is perfectly ready.
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Release the pressure and stir in the cheese and a squeeze of lime juice.
Stove Method
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Heat the oil, add the salt, black pepper, cumin and broccoli, ⅓ cup water with an extra splash to account for some evaporation.
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Cook with a lid, until the broccoli is soft (for about 10 minutes).
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Stir in the cheese and lime juice.
Blend to your desired consistency - a handheld immersion blender is very useful here.
Tips
Experiment with the tastes. Substitute grated fresh ginger or chopped rosemary for black pepper or fresh herbs sautéd with the other spices in the first step until the aroma comes up.
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