Summer Abundance by Jim Montrose
Ayurvedic Happy Foods Chef , February 2021
Are you swimming in a summer abundance of tomatoes? Or something else like pears, spinach, kale, figs, etc. Let’s look at some summer abundance recipes. I have an abundance of tomatoes right now and have been making many dishes from them including: Raw Tomato Basil Ginger Soup, Polenta with Tomato Brinjal Mushroom Sauce, Apple Pear Sauce, Oatmeal with Fresh Fruit, and Aloo Gobi Palak. Don’t forget my Tabouleh Salad with fresh tomatoes and garden fresh parsley from last month’s blog. Click below to get these wonderful summer abundance recipes and join us on March 13th for Happy Foods 2021 to learn to make great dishes that match your dosha providing balance, taste and nourishment that is missing from our modern diets. Check out the announcement <> and sign-up now!
Tomato Basil Ginger Raw Soup
Ingredients: Fresh Tomatoes
2-3 cloves of garlic (according to your taste – raw garlic is spicier)
¼ inch (0.6 cm) slice of ginger
¼ lemon deseeded and de-skinned
Salt and pepper to taste, optionally add a little red chili flakes to heat
Optional: cut up small cubes of veggies as vegetable crudités or bread crumbs
cucumber, radish, baby marrow, sprouts, sunflower seeds, etc.
Preparation: Wash and combine tomatoes, garlic, ginger, lemon and spices in a blender and blend till smooth. Pour into cups or bowls and add crudités and perhaps parsley to garnish. A spoon of plain yogurt can give a flourish and a little flavor and taste enhancement. Enjoy!
Apple Pear Sauce
A nice breakfast dish that is light on the body, yet comforting and detoxing in the morning.
Ingredients: 2 fresh ripe pears
1 granny smith apple
1-2 tbs cinnamon
1 tbs crushed cardamom
Approx ½-1 cup water, start with ½ and add enough to create the texture you enjoy.
Preparation: Cut pears and apples in half; remove the stems and the seeds. Place the pears, apples, starting water, and spice into a blender and blend to a smooth texture. Add additional water for a thinner texture. A nice option is to add a small slice of fresh ginger and blend for a ginger pear apple sauce. Have a bright and light morning.
Oatmeal with Fresh Fruit
A classic that is good for those who need a little more to keep them going in the morning until lunch (consider starting with fruit and juice and eat your oatmeal mid morning). Add the summer abundant berries and other fruits to make a breakfast that matches the season.
Ingredients: 1/3 cup rolled original oats (avoid quick, instant) per person
Water to cover and soak overnight
Small handful of raisins
1 tsp cinnamon
1 tsp cardamom or other spices you like
Fresh fruit to your liking (banana, mango, pear, blueberries,
raspberries, strawberries, anything you like.)
Preparation: Combine oats, raisins, spices and water in cooking pan and soak overnight to sweeten and soften. Cook the next morning at a slow heat stirring frequently, until cooked 5-10 minutes. Place in bowls and add fresh fruit and enjoy.
Aloo Gobi Palak
A nice combination of potato and cauliflower in a spinach sauce, made with the large stemmed SA Spinach that is in summer abundance right now known as Swiss chard in many other countries, with lovely Indian spices that is great over rice or in a roti or chapati.
Ingredients: 4 medium size roasted potatoes (roast in a Dutch oven low heat until soft and cooked)
½ Cauliflower head chopped into 1.5 cm cubes
1 large bunch of large stem Spinach (often called Swiss chard)
2 large tomatoes
1-2 cloves garlic
1 tbs each fennel seeds, cumin seeds, crushed coriander seeds.
1-2 tbs fresh grated ginger
Opt. red chili flakes (1/2 tsp or to taste)
Opt. ¼ cup plain yogurt
1-2 tbs garam masala
2 tbs cooking oil
Sea Salt to taste
Preparation: Blend the tomatoes, spinach and garlic together (add a little water if needed to blend). Heat the cooking oil in a frying pan on medium heat and add the fennel, cumin, coriander, and chili (opt.). Fry for a minute and then add in the spinach and let it cook for 3-5 minutes until if bubbles. Cut the potatoes in 1.5 cm cubes. When the spinach is softened and bubbling add the cauliflower and potatoes and cook for an additional 5-10 minutes until all the flavors and sauce is well mixed. Add the garam masala and if desired a little yogurt mix well and remove from the heat. Season to taste with salt (approximately 1/2 tsp). Serve and Enjoy.
Polenta with Tomato Brinjal Mushroom Sauce
Ingredients: 2 medium brinjals (eggplant), diced in 1.5 cm chunks
1 medium onion sliced lengthwise and leave long
2 tbs cooking oil (coconut, extra virgin cold pressed olive oil)
2-3 cloves of garlic
2-3 tbs dried or ¼ cup fresh oregano
½ cup fresh basil
½ tsp natural sugar as desired
½ tsp salt as desired
250 grams mushrooms, sliced
1 cup polenta
1 tbs olive oil for the polenta
1/2 tsp rosemary for the polenta
Preparation: Place the tomatoes, garlic, sugar, salt, and spices into the blender and blend well (add a little water if needed). Heat in a large sauce pan the cooking oil, add the sliced mushrooms, sliced brinjal, sliced onions, and stir until onions are browning and ingredients start to soften (3-5 minutes). Add in the blended sauce and continue to cook for 10-15 minutes until eggplant if soft. Start the creamy polenta while you finish cooking the sauce. Serve over creamy polenta. To make the creamy polenta, place the polenta, olive oil and rosemary in a sauce pan on high and add boiling water to cover completely. Stir with a whisk until it starts to boil and is become thick. Remove from heat pour into serving bowls and top with the brinjal mushroom tomato sauce. Enjoy!
Egg and Tomato
A wonderful vegetarian dish that is almost always available throughout China, which we really enjoyed when we went to Tibet and Southern China. A nice stable that is delicate, simple and distinctly flavorful.
Ingredients: 2 eggs
1-2 medium tomatoes (remove skin by pare boiling if you desire) cut into chunks
1-2 tbs cooking oil (coconut, ghee, etc.)
1 tbs Sesame oil (this gives the dish its delicate flavor)
Tamari soy sauce or Braggs Liquid Aminos to taste approx 1-2 tsp
Preparation: Heat the cooking oil to medium and add the tomatoes and cook until soft and liquid is cooked off. Put the cooked tomatoes aside or move them to side of wok. Add a little more cooking oil if needed and add the eggs stirring and scrambling in big pieces as you add them to the pan. When cooked and fluffy add the cooked tomatoes and the sesame oil and soy. Cook for a minute stir to spread the flavors and the mixture. Remove from the heat and serve with rice.
Summer Greens with Garlic and Ginger
The Chinese prepare mountain vegetables and greens in a delightful simple and tasty way that is a great accompanying dish for any meal. a great way to handle the summer abundance of greens right now.
Ingredients: a bunch of greens (kale, Swiss chard, spinach, English spinach, watercress, rocket)
2 crushed or diced garlic cloves
1-2 TBS finely slivered or grated ginger
1-2 TBS coconut oil
Salt or Tamari sauce to taste at the end
Opt. black pepper or red chili flakes
Preparation: Heat the oil in a fry pan or wok and add the garlic, ginger, and opt. spice. Cook for a minute at a medium heat and then add the greens. Cook for 5 to 10 minutes until the greens become soft and wilted. Add the soy or salt mix through the greens and serve with rice.
Enjoy the Summer Abundance and Happy Cooking and Eating!,
Jim Montrose, Ayurvedic Counselor
071 959 0786
P.S. Join us for Happy Foods 2021 March 13th, pay before March 7 and get R75 off and make food that is satisfying. Read the description here.
Sign up for our newsletter and view our blogs at the website www.drzaidarivene.co.za.
Awareness and Awakening Meditation, new online class offering in April/May, watch for the announcement and a free trial experience, email for information.
Copyright February 2021