The less time slaving over the stove on a hot day the better…!
Raw veggies and fruits are cooling, so best enjoyed in the summertime and in the middle of the day, when the sun is at its zenith point in the sky. Ayurveda teaches that while salads and raw foods have their place, too much will increase the air and space (vata) qualities… so I often balance some raw elements with some cooked.
Today was a summer rice salad paired with thinly sliced baked squash…. sure, the oven was on for the squash to bake, but I didn’t have to be IN the kitchen for that part 🙂 so I let the squash bake whilst doing other things. You can vary the pilaf like crazy depending on your mood & what is available in your pantry & at your market.
- 1 Cup of any kind or rice or quinoa, cooked
- 1 large cucumber (or two small) – peeled, seeds scooped out, sliced into long strips, and then chopped into tiny cubes
- 1 large fennel bulb (or two small) – sliced thin, then carmelized over medium-high heat in olive oil until browned
- 1 bunch of fresh dill, chopped (or any other herbs or combination of fresh herbs)
- OPTIONAL – toasted sesame seeds
Toss ingredients together!
- Mustard Vinaigrette
- Olive Oil & Balsamic, Lemon or Apple Cider Vinegar
- Thin almond butter dressing (blended almond butter, lemon, salt water and olive oil)
- Mint & Yogurt dressing (blend plain organic whole milk yogurt with fresh or dried mint, olive oil, salt and black pepper)