Ayurvedic lemon millet with coconut oil from Lies Ameeuw can be prepared in 50 minutes. You make this dish with Coconut oil from Amanprana. This recipe from the Indian kitchen is delicious as Main dishes, Side dish, Lunch & Stamppot. It also fits perfectly in a Vegetarian, Vegan, Ayurveda & Lactose-free diet.
Ingredients for ayurvedic lemon millet with coconut oil
- 2 cups millet
- 5 cups water
- 50 g cashew nuts
- 1 tbsp coconut oil, extra virgin Amanprana
- 3 tbsp lemon juice
- ½ tsp turmeric
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tbsp finely chopped fresh ginger
- Pepper and salt
Preparation of ayurvedic lemon millet with coconut oilBring the water and millet, the turmeric, pepper and salt to the boil. Reduce the heat and leave for half to three-quarters of an hour to cook through. Take the pan off the heat and stir the millet grains. Keep the pan warm by covering it in a warm towel. Heat the coconut oil in a frying pan. Fry the mustard seeds until they begin to crackle. Then add the cumin, ginger and cashew nuts and toast gently. Stir this mixture through the millet and finish with lemon juice. Recipe from the Ayurveda cookbook by Lies Ameeuw
Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda - sweet, sour, salt, pungent, bitter and astringent.