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These sautéed summer vegetables are a simple Ayurvedic vegetable recipe designed to support digestion while honoring the abundance of seasonal produce. Cooking vegetables with gentle digestive spices helps make them easier to digest while enhancing flavor and nourishment. In Ayurveda, lightly cooked vegetables are often preferred over raw foods because they support agni, the digestive fire. This dish is an easy way to incorporate more seasonal vegetables into your meals while keeping the digestive system balanced and supported.
Sautéed Summer Vegetables
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.
Protect Your Gut Fire in the Summer Heat
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