What a healthy start to Cinco De Mayo! Right before you go out and celebrate with your family and friends, this salad recipe will help balance those unusual calorie intakes later in the day. This is a healthy spring/summer toast for your mornings.
Saffron is a great spice to use on kebobs. Remember to soak it in warm water for at least half-hour before adding it to the marinade. You will use the soaked strands as well as the soaked water as part of the marinade. Green cardamom is usually an accompanying spice with saffron, especially in Indian cuisine, so you can choose not to add it. When I make these kebobs, I add chicken to the marinade, cover it, and refrigerate for two days. The element of time is the first wonder of the world, and 48 hours will result in an excellent kebob. If you want to make this recipe extra special, you can add a couple of tablespoons of heavy...
Season: SPRING. Asparagus is usually found in grocery stores in March/April. It is a perfect spring vegetable that you can enjoy in many different ways. According to Ayurveda, asparagus is astringent, sweet, and cooling. It is also tridoshic. You can find white, purple, and green asparagus.
Eggplant, known by different names such as brinjal or aubergine, is a popular vegetable in our world. Eggplants are good throughout the year. Eggplant skin is quite nutritious so cook your eggplant with the skin-on. Its spongy texture soaks up a lot of oil, so be careful and not use too much oil while cooking eggplant.
Saffron is derived from the saffron crocus flower. It is the only spice that comes from a flower. Saffron threads are orange-red in color, and when prepared, it provides a yellow-orange color to the dish. About 75,000 flower threads are removed from flowers and left to dry for weeks to make 1 lb of saffron. It is a laborious process, making saffron the most expensive spice in the world. You can use saffron strands for sweet as well as savory cooking. In Indian cuisine, they use it in sweets, curries, rice dishes (biryanis and pulao), and bread. You will find saffron being used in many cuisines worldwide, including French, Middle-eastern, and other South Asian cuisines. Ayurveda recommends the consumption of...
