Summer Spice Blend
Ayurvedic Summer Spice Mix: Anti Inflammatory Blend to Boost Agni without overheating
Makes about 1/4 cup
1 tbsp ground turmeric
1 tbsp whole coriander seeds
1 tbsp whole cumin seeds
1 tbsp whole fennel seeds
1/2 tsp cardamom powder
Dry roast coriander, cumin, and fennel seeds in a pan on medium heat until you can smell them, a few minutes. Cool completely. Combine with other ingredients and mix well with a mortar and pestle or in a coffee grinder dedicated to spices. Store in a glass jar.
add at the beginning of kitchari
sprinkle on avocado toast
toss with olive oil to roast veggies
salad dressing: mix 1 tsp spice mix with 3 T olive oil, 1 T lemon juice, shake in glass jar
simmer 1 cup split yellow mung beans with 4 cups water and 1 tsp spice blend for 25 minutes. Add 1 zucchini chopped into 1/2 moons and simmer 5 minutes more. Turn off heat and stir in salt, ghee, lime, and coconut shreds to taste.
golden mylk: blend 1 tsp with 1 cup coconut milk, can serve warm at night
Note: turmeric stains everything! Wear gloves if you like and consider your kitchen workspace.