I find her manta inspiring too: "Your thoughts will go into the food you cook. As you grind the paste or knead the dough you must be aware of your thoughts. Be calm and happy and your food will pass this on to your guest."
Serve with Roti, Naan or basmati rice.
Beetroot PalyaMore beet recipes from Lisa's Vegetarian Kitchen that you are sure to enjoy:
3 medium sized beets, peeled and finely chopped
1 cup of water
1 teaspoon of sea salt
For the paste:
3/4 cup of coconut
1 inch piece of cinnamon stick
2 dried red chilies
1 teaspoon of coriander powder
1/2 teaspoon of turmeric powder
4 black peppercorns
1/2 teaspoon of cumin seeds
For the tempering:
1 tablespoon of oil, butter, or ghee
1 teaspoon of black mustard seeds
1/2 teaspoon of asafetida
Grind together the ingredients for the paste with a bit of water.
Heat the oil in a large pot over medium heat. When hot, add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Toss in the asafetida. Now add the beetroot and fry for a few minutes. Add the paste, and the sea salt. Add the cup of water, cover and simmer for 10 - 15 minutes until the beets are tender.
Beet and Feta Salad
Shredded Beet and Coconut Salad
Roasted Beetroot Salad with Pistachio Pesto and Goat Cheese Served over Fresh Arugula
Audio accompaniment: Blackheart Man by Bunny Wailer