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.
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