Want to lose weight? Eat your veggies! Try this delicious recipe…
Steamed Asparagus & Bok Choy with Tahini and Tarragon Dip
This recipe is balancing for vata dosha, and it is the vata season, which makes it an ideal choice. It can be adjusted to also balance pitta and kapha doshas (see below). Tahini is a paste made from ground sesame seeds and can be found in natural food stores or the ethnic food section of some grocery stores.
For the vegetables:
1 bunch asparagus, trimmed and cut into bite-sized pieces
4 stalks bok choy
For the tarragon dip:
1 tablespoon chopped fresh tarragon leaves or 2 teaspoons dried tarragon
1 tablespoon tahini
2 teaspoons grated fresh ginger
1/4 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon brown rice syrup or maple syrup
1. Bring the water to a boil in a steamer or in a saucepan with a steamer insert. Add the asparagus and bok chop leaves, cover, and steam until the vegetables are just tender when pierced with the tip of a small, sharp knife, 10 to 12 minutes.
2. While the vegetables are steaming, prepare the dip. Place all the dip ingredients in a mixing bowl. Whisk until smooth.
3. To serve, arrange the hot vegetables on a serving platter. Pour the tarragon dip over them.
To balance pitta dosha, substitute mint for the tarragon.
To balance kapha dosha, add 1/2 teaspoon mustard powder and a tiny pinch of cayenne pepper.
Source: Eat, Taste, Heal: An Ayurvedic Cookbook for Modern Living by Thomas Yarema, Daniel Rhoda and Chef Johnny Brannigan