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COOL

 

Ayurveda attempts to explain balance in the human condition by three mind/body types. We carry all three, but one tends to be dominant, and when out of balance, problematic. For Pitta types, a normally sharp-witted and self confident person can become irritable and impatient. Too much heat, by weather or food, can lead to discomfort. In simple terms, when out of balance, Pitta is hot and needs to be cooled down.
This unique blend of fennel, coriander, turmeric, ginger, shatavari (asparagus racemosus), cumin, long pepper, cilantro, and cardamom provides coolness and sweetness. SALT FREE

Cook vegetables like broccoli, cauliflower, cabbage and squash in COOL® seasoned butter or ghee.

Enjoy cooling grains like barley or basmati with toasted coconut, pumpkin seeds, and fresh parsley, tossed with COOL® seasoned olive oil.

 

Coconut Chicken Curry
~serves 3-4~


4-6 chicken thighs, skin removed
1 inch piece ginger, grated
4 tsp COOL®, divided
Salt, to taste
3 Tbsp coconut oil (or olive oil)
1 sweet green pepper, cut into strips
1 large stalk celery, sliced
1 cup chicken stock or water
1 cup coconut milk
1 cup peas, fresh or frozen
To serve: shredded unsweetened coconut, chopped cilantro, and cooked basmati rice

1. Rub chicken with ginger, 2 tsp COOL®, and salt.
2. Heat coconut oil in pan over medium heat, add celery and green pepper and cook about 5 -7 minutes. Add remaining COOL® and cook a minute or two until fragrant.
3. Push vegetables out to sides of pan and add chicken, turning and browning, about 5-7 minutes.
4. Stir in chicken stock or water. Cover and cook 25-30 minutes. Uncover, stir in coconut milk and peas. Cook until liquid is reduced and creamy, about 7-10 minutes.
5. Serve over basmati with cilantro and coconut.