Hello! Amanda here, your yoga and energy movement guide!!! The first of September has me INSPIRED! Knowing that I absolutely need grounding and revitalization at the end of such an energetic summer!
Kids are back to school, routines are beginning to set in, and I have a little more free time to create!!! Thankful for the abundance being harvested here in the Pacific North West right now. Our Asian Pear tree is draping with juicy fruit, herbs are lush and gorgeous and the beets are just jaw dropping beautiful!
I get much of my inspiration for Ayurveda dishes from one of my favorite cookbooks: Everyday Ayurveda by Kate O’Donnell. I took her Beetroot Palya and make it my own with more Ingredients from my garden.
Ingredients: (makes 2)
1 Tbsp Chefs Life cooking oil (a blend of avocado, oil, sunflower and grape seed oil) or coconut oil.
1 tsp mustard seeds
Pinch asafetida (hung) powder (optional)
2 cups peeled, finely diced beets
1/2 cup peeled, finely diced Asian pear (or any pear)
1/2 cup shredded coconut
2 Tbsp diced herbs (mint, sage and thyme is what I currently have in abundance)
1/4 tsp cinnamon
1 tsp salt
1 cup water
Warm the coconut oil in a large frying pan over medium heat. Add the mustard seeds and asafetida powder, if using, and fry in the oil for 2-3 minutes. Cover the pan with a lid so the seeds don’t escape when they pop! Add the diced beets, shredded coconut and diced Asian pear and fry for a few seconds more, stirring to distribute the oil and spices throughout. Add the cinnamon and salt, then the water. Stir, cover, turn the heat down to low and simmer for 10 minutes. Stir in herbs when done! Enjoy! Grounding and inspiring!!!!