... fierce food at home

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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 contains coriander*,fennel*,cilantro*,ginger*,turmeric*, amla*, cumin*, long pepper*, cardamom*, American ginseng*, rose*, shatavari*. SALT FREE *organic

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.

Fresh Green Pea Soup

~makes 4 generous servings~

2 Tbsp olive oil
2 leeks, white and pale green parts thinly sliced
1 small onion, chopped fine
1 tsp COOL
Salt & Pepper to taste
4 cups vegetable or chicken stock
2 10oz bags frozen green peas
1 can coconut milk (unsweetened)
Fresh herbs (like chives or tarragon or parsley or cilantro) and tandoori croutons, to garnish

1. Warm olive oil in a large saucepan. Add leeks and onion and saute until soft. Stir in COOL, salt and pepper and cook another minute until fragrant.
2. Pour in stock and bring to medium simmer. Add in peas and stir. Let cook 5 - 10 minutes. Remove from heat and use a stick blender to whiz soup to your desires smoothness. Stir in all but a few tablespoons of coconut milk.
3. To serve: ladle into shallow bowls, drizzle with coconut milk, and top with fresh herbs and croutons.
4. To make croutons: cube day old crusty bread into bite size pieces. Toss with olive oil, DHABA, and a pinch of salt. Bake in a 350 degree oven for 10 minutes or until golden and crispy.