VEG MASALA FOR THE BRAIN
This is a recipe thought up by Rob Verkerk PhD, founder of the Alliance of Natural Health (ANH), to help support mental clarity thanks to the antioxidant and nutrient-rich veggies, herbs and nuts. To mellow the Vata-aggravating elements, we added some creamed coconut or whole organic double cream. This makes a great standalone meal, or serve it as a side to some simply baked or pan-fried fish (if you're using the coconut cream, to avoid mixing fish and dairy). You can find it on page 198-9 in East by West.
INGREDIENTS
1tbsp ghee, or your vegetable oil of choice
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 deseeded, coarsely chopped
350g broccoli florets
300g green beans, chopped into 2.5cm lengths
115ml double cream, crème fraîche or creamed coconut
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.
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.
4. Transfer to a serving dish, drizzle with lemon juice and sprinkle with the almonds, walnuts and chopped coriander. Serve with basmati rice.