When the weather is hot outside, our bodies naturally crave lighter juicier foods. Raw salads, however, are not the best answer, according to Ayurveda, as they are hard to digest due to their rough quality. Light cooking makes it easier on Agni and best for all doshas. Moreover, you can still enjoy a pleasant crunch.

Here is an example of a vibrant cooked summer dish with hydrating zucchini and aromatic herbs. 

Zesty Summer Zucchini with Radishes

Vibrant and fresh

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Course Main Course

Servings 2 people

Ingredients

  

• 1/2 tbsp ghee or coconut oil
• ⅓ tsp lime zest
• ½ tsp fennel seeds
• 1 tsp coriander seed powder optional
• 6 red radishes thinly sliced
• ½ tsp salt
• ½ zucchini spiralised or sliced into matchsticks
• 2 tbsp water
• ¼ cup chopped cilantro
• squeeze of lime juice
• mint leaves to decorate

Instructions

 

• Heat the ghee in a pan, add the lime zest and the fennel seeds, followed by the coriander seed powder.
• Stir in the radishes and the salt, sauté for one minute.
• Add the zucchini and combine to coat, using tongues. Cook for one minute.
• Add the water and cover the pan. Cook for three minutes.
• Switch off the heat, stir in the cilantro and lime juice. Decorate with fresh mint leaves.

Notes

Experiment with adding a little fresh grated coconut meat in the first step.
Great served with soaked and drained cashews or sunflower seeds.

 

Keyword courgette, fresh cheese, radish, salad, zucchini