By moksha
VEG MASALA FOR THE BRAIN — Jasmine Hemsley
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.
Updated at: Thu, 17 Aug 2023 04:51:41 GMT
Nutrition balance score
Good
Glycemic Index
32
Low
Nutrition per serving
Calories1012.3 kcal (51%)
Total Fat69.7 g (100%)
Carbs78.5 g (30%)
Sugars34.7 g (39%)
Protein26 g (52%)
Sodium1009.4 mg (50%)
Fiber28.1 g (100%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1 Tbspghee
or your vegetable oil of choice
½ tspshankhpushpi powder
optional
½ tspbrahmi powder
optional
½ tspground turmeric
¼ tspasafoetida
fresh ginger
5mm piece, grated
1red chilli
finely chopped
sea salt
to taste
200gbaby spinach leaves
4fresh tomatoes
skinned and deseeded, coarsely chopped
350gbroccoli florets
300ggreen beans
chopped into 2.5cm lengths
115mldouble cream
crème fraîche or creamed coconut
Instructions
Step 1
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.
Step 2
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.
Step 3
3. Stir through the cream and heat for a couple of minutes. Remove from heat. Add salt to taste.
Step 4
4. Transfer to a serving dish, drizzle with lemon juice and sprinkle with the almonds, walnuts and chopped coriander. Serve with basmati rice.
View on jasminehemsley.com
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