BAKED SQUASH & BEETS WITH GINGER TAMARI CHARD
WARM HUMMUS WITH KALE PESTO
HAZELNUT DUKKAH
My prep made this a simple and easy meal. On my prep day I made a traditional hummus and I made a kale pesto (Ayurveda recommends eating fresh food, old food can create toxins in the digestive tract but the reality is most people work full time so some prep can be the difference between eating well or grabbing a snack or a processed meal, neither of which are good for health if a daily practice).
Each week I prep a dip, a pesto, ghee, almond milk, oatcakes, a grain and a legume. That way if I’m in a rush I can always put a meal together. I always cook the vegetables fresh.
Today I chopped red beets and winter squash and wrapped them in baking parchment with some dots of ghee. Then I baked them in the oven for about 40 minutes. Once ready I picked some rainbow chard from the garden, finely sliced it and sauted in sesame oil, tamari and grated ginger. Once ready I combined this with the baked vegetables and seasoned with rock salt.
I warmed up the humus in a pan then stirred some of the kale pesto through it.
The hazelnut dukkah was simply hazelnuts that I put in the oven until golden then ground with some rock salt – we all have different taste needs so play and see what you like. Vata types need more than pitta or Kapha types.
