Ingredients1 bunch small to medium organic beets, peeled and sliced thin (try also golden beets) 4 to 5 organic carrots, peeled and sliced thin 1/2 to 3/4 cupswater 2 Tbs Sucanat® or raw sugar 1/2 to 1 tsp curry powder 2 Tbs ghee salt
PreparationUsing a cast iron skillet, warm the ghee and stir in the sugar until it dissolves. Add the water and vegetables. Over medium heat, bring to a boil and allow the veggies to cook for 12 to 15 minutes, stirring occasionally. Add the curry powder and salt. Let this mixture continue to cook gently for another 5 minutes as the vegetables begin to glaze and the mixture thickens. Serve with your favorite dal soup and Basmati rice or a light couscous salad for a balanced meal.
Lisa Costlow completed the Ayurvedic Studies Programs 1 and 2. Her enthusiasm, encouragement to others, and love for continued personal study of Ayurveda is a real asset to her clients. Lisa now offers Ayurvedic consultations and therapies in Santa Fe, New Mexico. She can be reached at email@example.com