Here is a recipe to add both flavour and protein to your meal, providing a smooth and creamy chutney to soothe vata. Pitta should be very cautious as cashews are heating, and kapha should take note of the fat content of cashews and use just a little.
- 1 cup raw cashews
- ¼ tsp lemon juice
- 1 tsp salt
- 1/2 “ piece of peeled fresh ginger, sliced
- 1-2 hot green chillies, seeded and chopped
- up to 1/3 cup water
- 2 Tbs chopped cilantro
- Combine cashews, lemon juice, salt, ginger and chillies with ¼ cup water in a food processor and blend until smooth – adding water as necessary to produce a puree.
- Transfer to a bowl and add cilantro.
Source: Yamuna Devi, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking (New York: E.P. Dutton, 1987).
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
Enliven your holistic health! Visit Alakananda Ma in Alandi Ashram’s ayurvedic clinic to support the overall rejuvenation of your body, mind, and spirit. In-person and virtual appointments available. Book now!