After you’ve prepared these recipes and are ready to enjoy your creations, keep in mind five tips for conscious eating. Bon appétit!
Eggplant Stew
Serves four.
2 medium peeled eggplants, large diced
1 onion, diced
2 potatoes, diced
1 cup cauliflower florets
1 tomato, medium diced
1 cup coconut milk
1 tablespoon cumin
1 tablespoon turmeric
1 teaspoon coriander
1 teaspoon black mustard seeds
½ teaspoon paprika
Ghee or coconut oil
1 teaspoon salt
Cilantro to garnish
First, cut eggplant into desired size. Toss with salt and allow to sit for a half hour. Then rinse and pat the eggplant dry. In a large sauce pot or sauté pan, heat ghee or oil and toss in spices. Stir and allow to heat for 1 minute; add onions, and stir and sauté until onions begin to sweat. Add eggplant and potatoes (make sure the potatoes are cut smaller than the eggplant). Add ½ cup water and sauté until potatoes begin to soften—then add cauliflower. When the potatoes are soft, add diced tomato and coconut milk. If you would like a wetter consistency, just add more water, stock, or coconut milk. Simmer for 20 minutes, until veggies are soft. Add salt and adjust other seasonings if needed. Garnish with cilantro and enjoy over rice or with nan (Indian bread).
Cucumber Mint Raita
Serves four.
1 cup plain yogurt
½ cucumber, peeled and de-seeded, cut into small cubes
1 tablespoon chopped fresh mint
½ teaspoon salt
½ teaspoon roasted cumin seeds
Pinch black pepper
If you are using a very wet yogurt, you may want to drain it first, using cheesecloth, to remove some of the moisture. Then combine all ingredients and serve garnished with fresh mint leaves.
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