By Dr. Anju Sodhi (BAMS, ND)
Zucchini and Carrots
Summertime is the time for delicious zucchinis!
This recipe uses the cooling property of this variety of squash and balances it with warming (not hot) spices.
Furthermore, zucchini has some healing properties to balance immune functions.
Ingredients
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2 cups of zucchini
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1 cup carrots
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2 tablespoons ghee
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1 tablespoon CoCurcumin™
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2 teaspoons of ground cumin
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2 teaspoons of ground coriander
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1 teaspoon Wright Salt™
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1 cup water
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Cilantro, if desired
Chop zucchini and carrots into small cubes. Set aside.
Heat up the ghee in a skillet.
Add the CoCurcumin™, ground cumin, and ground coriander.
Stir until fragrant.
Add the zucchini and carrots and coat them with the spices. Add the water and let cook for 10 minutes, or until the carrots are soft.
Top with cilantro and serve with rice.
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