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Published On: April 13, 2021Categories: Peaceful Belly Kitchen0 Comments0.6 min read

This was an experiment, my experiments don’t always work out, but this was a success.

I cut the fennel in half lengthways, then I cut each half again lengthways. I did the same with the courgette. I sauted them in ghee until they were brown (you could roast in the oven). I served them with softly cooked white beans, toasted almond flakes, rock salt and freshly squeezed lime.

I ate some of this with a fork, but most of it with my fingers. I was in food heaven. What every Vata type has been waiting for. Pitta types add in a cooling dip. Kapha types leave out the courgette and add in some steamed kale and some finely diced chilli.

Courgette & black chickpea hummus
The cherry: Ayurvedic lowdown

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