During the summer, our bodies naturally crave light foods and small meals that are easy to digest because the digestive fire – a strong source of internal heat – disperses in order to help keep us cool. Here's what else you can eat to reduce the heat in your body.Continue Reading >
I’m excited for all the fresh fruits and veggies that will be available with the warmer weather! I love that if we eat seasonally, we allow nature to take care of our bodies naturally. Have you ever noticed in the summer time that fruits and veggies are a little sweeter and a touch more bitter to naturally balance out pitta that gets higher in the hotter weather? Or, let’s go to autumn…how root veggies become more abundant during this time, and root veggies naturally balance vata with their earthiness?
Knowing this, corn is the perfect sweet vegetable for the warmer months. Just in the past week or so I’ve seen so much more sweet corn in the grocery stores, and it gets me excited for all the yummy foods summer season offers.
This tasty dish is great for either lunch or dinner. The warming spices help with digestion, and the corn is the perfect sweetness for balancing pitta! Another great plus—it takes less than 20 minutes to make. What’s not to love?!
- 2 tablespoons sunflower oil
- 2 teaspoons cumin seeds
- 2 teaspoons mustard seeds
- ¼ cup diced onion
- ½ cup diced tomatoes
- 1 teaspoon minced garlic
- 2 teaspoons freshly grated ginger
- 1 ½ cups fresh, uncooked corn kernels
- 4 handfuls chopped kale
- 1 ½ cups cream or coconut milk (whichever you prefer)
- Mineral salt to taste
In a large pan warm the oil on medium heat. Once warm, add the cumin seeds, mustard seeds, garlic, and ginger. Coat the spices well, and wait for them to begin sputtering.
Then add the onions and tomatoes and cook for about 7 minutes or until they are nice and mushy. Once they reach this point, use a potato masher and mash a few times, until the onions and tomatoes have a slightly coarse consistency.
Next add the corn kernels. Cover the pan and let everything cook in the steam. After about another 7 or so minutes, give the corn a nice toss. Add your greens, and mix them in. Finally, add the cream or the coconut milk and let everything simmer for 6 minutes. Top it off with some salt to taste, and you are all done!
Enjoy with chapatti or over basmati rice.