About the Recipe
A quick and colorful side dish featuring seasonal spring produce, gently spiced for Pitta balance. These sautéed vegetables are light, easy to digest, and full of life force (prana).
Ingredients
1 tbsp ghee (make your own ghee) or coconut oil
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 cup sliced zucchini
1/2 cup of chopped asparagus
1/2 cup green beans, trimmed and halved
1 medium sweet potato, peeled and chopped
1/2-1 tsp pink Himalayan salt
Juice of 1/2 lime
Fresh chopped cilantro for garnish
Preparation
Heat ghee or oil in a skillet over low heat until hot.
Add fennel and cumin seeds; let them sizzle for 30 seconds.
Add carrots, green beans, and salt first. Sauté for 3–4 minutes.
Add asparagus and zucchini. Cook another 5–7 minutes, stirring gently until tender.
Finish with a squeeze of lime juice.
Garnish with chopped cilantro and serve warm.
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