Broccoli rabe, Carrot and Cauliflower
Broccoli Rabe is bitter and a member of the mustard greens family. It cleanses the liver and reduces sugar cravings. Cauliflower is light, airy and nutritious. It buffers the bitterness of the rabe. Carrot is sweet, bitter and heating with a pungent vipaka, balancing Vata and Kapha. It adds colour and texture to the mix. This recipe is best digested at lunch time. For a less bitter dish, replace the rabe with broccoli.
2 tsp coriander seeds
½ tsp fennel seeds
½ tsp kalongi seeds
¼ tsp cumin seeds
1½ tbsp oil (sesame oil or ghee)
2 Bay leaves
¼ tsp natural mineral salts
1 small head cauliflower, chopped
1 carrot sliced or diced
1 small bunch broccoli rabe, stems sliced and leaves chopped
Before serving, sprinkle:
Fresh lime juice
¼ tsp ground balck pepper
1 tsp mixed sesame seeds (black and white)
Grind the seeds (coriander, fennel, kalongi, cumin) to a powder.
Heat a skillet over medium-high heat.
Add the oil, bay leaves, ground spices and toast for 10 sec. then add the carrots and cauliflower.
Toss well, cover and cook, stirring occasionally for 5 minutes until the florets look half cooked. If the veggies start to brown and stick to the pan, add 1-2 tbsp of water.
Mix in the broccoli rabe, cover and continue cooking for few minutes until the greens wilt. Toss and mix frequently until the rabe is soft and carrots, cauliflower are tender but not overcook, about 5 minutes.
Turn off the heat, sprinkle with lime juice, black pepper and sesame seeds.
Can be eaten with a dish of rice and Mung beans (kichadi); Mung beans are known to be a good detox food.