To follow up last weeks post I thought I would share with you some of my favorite Pitta summer recipes.
VICHYSSOISE (cold potato leek soup) makes 4 servings
While this is not generally found in classic Ayurvedic recipes, all the ingredients are and it is one of my personal favorites for a hot summer evening coupled with a salad.
- 1 tbs butter or ghee
- 2-3 leeks
- 5 potatoes peeled and cut into chunks
- 5 cups water or chicken broth
- pinch of thyme
- chives for garnish
- salt and pepper to taste
- 1/4 cup organic grass fed half and half or whipping cream
In a large stock pot melt butter over low heat. Add leeks and cook for 10 minutes or until translucent . Add potatoes and season with salt and pepper. Add thyme and stir well and continue to cook for 12 minutes.
Add water or chicken stock and bring to a boil, reduce heat and cook, partially covered for 30 minutes.
Puree soup in blender or food processor and cool. When cooled add cream and sprinkle with chives.
COCONUT RICE makes 4 servings
I like to make extra and eat it for breakfast. I then add some blueberries and almonds.
- 2 cups jasmine or basmati white rice, rinsed
- 1 cup good-quality coconut milk (not "lite")
- 2 cups water
- 1/2 tsp. salt
- 2-3 Tbsp. dry shredded coconut, unsweetened or sweetened
Place rice in rice cooker. Add the water, coconut milk, salt, and shredded coconut. Stir well (use a plastic or wooden utensil to avoid scraping off the non-stick surface). Cover and set to cook.
Once your rice cooker switches to "warm" mode, allow another 8-10 minutes for rice to finish "steaming". This will ensure your coconut rice is fully cooked and pleasantly sticky. Gently fluff.
For breakfast heat with additional coconut milk or water and add blueberries and nuts and pinch of cinammon and cardamom may be served cold.
Hope you enjoy! Please share your favorite recipes.