Picked our first spinach, rocket and crinkled cress yesterday.
Yummy and fresh.
Now they may look like they are on top of a pile of goo – and it is a pile of goo – but it is very good goo which is meant to look prettier but I cooked it for too long. It is meant to look like this:
It is kitchari – a traditional Ayurvedic recipe which is meant to be gentle and nourishing for the digestive system. Kitchari, which literally means mixture, is a blend of rice and usually spilt lentils with spices and an assortment of vegetables of choice. A one-pot dish, kitchari originates from Asia and has references dating back thousands of years. The use of spices and vegetables can produce balancing effects for the three bodily dosas in Ayurvedic medicine. Rice and mung dal together create a balanced food that is a good protein combination and is tridoshic. This complete food is easy to digest and gives strength and vitality and nourishes all the tissues of the body.
There are many different recipes with variations and this is just one recipe that I have tried from Banyan Botanicals. It is surprisingly quick and easy to prepare. It can be frozen if needed but best eaten fresh.
1/2cup yellow mung dal
1 cup rice
2tbsp ghee/ coconut oil
1tsp black mustard seeds
1tsp cumin seeds
1 small pinch of asafoetida (hing) powder
1tsp turmeric powder
1tsp coriander powder
4 thin slices fresh root ginger
6 cups of water
1-2 cups of vegetables (e.g. sweet potato, courgettes (zucchini), squash, celery, carrot, beetroot etc.) cut into small bite-sized pieces
Fresh herbs to top, optional
Soak the dal overnight in water. Drain.
In a non-stick pan, warm the ghee/coconut oil. Add all of the spices an sauté for a minute or two. Add the rice and dal and sauté like a pilau for a couple more minutes. Add 6 cups of water and bring to the boil.
Cover and allow to simmer for about 30 minutes until the rice and dal is cooked.
Add the vegetables half way through the cooking process, stir and allow to slowly cook for the remaining time.
Add more water if needed. From Banyan Botanicals: Typically, kitchari is the consistency of a vegetable stew as opposed to a broth. A thinner consistency is preferable if your digestion is weak. You will notice that kitchari will thicken when it cools and you may need more water than you originally thought.
A good vegetable stew that can us homegrown produce. Enjoy!
The pumpkins are turning orange – it must be autumn.
We had a pretty good growth of pumpkins this year – at least one per plant. We’ve got about six in total off the top of my head.
I planted ‘Racer’ seeds indoors in tall yoghurt pots in April, I think… could have been May…
Anyway, they were planted outdoors into a very sunny patch during the heatwave. With regular feeds of rotted manure and blood fish and bone, they have flourished.
We were really lucky that the heatwave kept back the powdery mildew this year (look at Powdery Mildew for more information and preventative treatment tips). This disease flourishes in warm but moist climates – so thank you drought. It meant that the mildew that could attack as early as May or June stayed off until the last few days of August. Powdery mildew looks like this:
To begin with, little spots of white mould form on the leaves. These quickly spread, covering the whole leaf and spreading to the stalks. The plant starts to turn brown. It shrivels and dies, sometimes taking the fruit with it. Very quickly you can end up with this:
A dead plant.
I cut off two pumpkins yesterday from their dead plants to prevent the disease from spreading to the fruits themselves. Thank goodness they had already turned orange…
I had no idea until recently researching for a cooking book before trying it myself that parsley was good for getting rid of unwanted acne.
Parsley has been used for medicinal treatment for centuries, but has become just a herb we scatter on a dish to make it look fancy. We often reach for a shop bought bottle to wash or cure when we should really take a leaf out of our ancestors’ book and try simple homemade remedies.
Parsley contains a nice amount of antioxidants, which can help reduce the amount of free radicals (substances which may cause skin damage) in your body. Parsley contains beta carotene, which the body converts to Vitamin A, essential for speeding up the healing process of wounds and wrinkles. It provides antibacterial and anti fungal protection, especially when made into an essential oil. This herb is very rich in vitamin C, apparently great for brightening the skin and reducing blemishes. Vitamin C stimulates the production of collagen, which is the substance that keeps skin looking young and vital.
I was very pleased to find this evidence as we grow parsley in the veg garden. It gives the older, perhaps damaged or nibbled leaves that we do not necessarily want to choose to eat, a use.
This is my currant face wash at the moment which I would like to share. I mix the parsley with honey and apple cider vinegar, both well known ingredients for giving a kick-start to our health in a natural way.
If the apple cider vinegar is too strong for your skin, dilute it with 2tbsp water.
Parsley Face Wash
-1 handful of parsley leaves -1tsp honey -2tbsp Apple Cider Vinegar
Tear the parsley into small pieces in a bowl.
Scrape a teaspoon of honey into the bowl before pouring in the apple cider vinegar. Mix well.
Using a make up wipe or cotton wool pad, smear the concoction all over your face, rubbing in well and trying to encourage the parsley leaves to stick to your flesh. Continue to rub in, paying particular attention to any spots, until all of the mixture has been used up.
Leave on your face for 5-10 minutes and then wash with warm water and apply a gentle moisturiser on afterwards. Repeat every three days for best results.
*If the mixture starts to irritate (sting, burn) your skin, rinse immediately.