A wonderfully cool and refreshing dip, this recipe is perfect for serving along side a spicy curry, Mexican style meal, or a dish you feel needs a little cooling off.
Within the realms of Ayurveda, the Summer months are governed by the energies of Pitta. Pitta is all about heat, fire and activity, but also irritability, anger and inflammation. Too much Pitta energy can result in a short temper, acid reflux, pain and frustration, and the first place to start when finding balance is simply with the foods we consume.
The cucumber, live yoghurt, fresh coriander, spinach and dash of dried basil can all help promote a calmness and even temper, with the ypghurt helping relieve acid reflux and the cucumber and coriander reducing inflammation. Whip this up and store in the fridge for a couple of days, or serve it straight away!
(serves 4 as a dip)
- 1 cucumber
- 1 cup live yoghurt
- 1 handful fresh coriander
- 1 handful fresh spinach
- 1 tsp dried basil
- salt and pepper to taste
Add ¾ of the cucumber to a blender, along with all the other ingredients
Blend well until you find a yoghurt-like consistency
Place in the fridge for a couple of minutes
Chop the rest of the cucumber into small cubes
Remove the dip from the fridge and add the chopped cucumber, stir well and serve!