green shopping Your Body Loves Linseed! Omega 3 from linseed could really benefit you. Telephone: 01403 730 326 email: [email protected] www.highbarnoils.co.uk inspired recipe High Barn Oils Ayurvedic brand, tridosha, launches holistic skincare Vegetable Biryani by Rosemarie Sellers The beginning of a new year, the festivities are over and we have all made resolutions to have a healthy diet. In Ayurveda, this is the Kapha (earth) season where heavy, rich foods should be avoided. It’s an opportunity to eat foods that are lighter on our digestion. Following a Sattvic diet (that which is pure, clean and wholesome) nourishes the body and maintains it in a peaceful state. It also calms the mind enabling it to function at its maximum potential. It leads to true health with a peaceful mind in control of a fit body and a balanced flow of energy between them. This vegetable biryani is a favourite of mine; the aromatic spicy rice cooked with fresh vegetables makes a delicious main course. It’s easy to prepare, inexpensive and a great supper dish when you’ve got friends coming over. Spices play an important part in Ayurveda for enzyme production and maintenance; they are the spice of life. Cardamom for digestion; cloves are a decongestant; coriander cools and is a diuretic; cumin antidotes overeating; turmeric is antiseptic and anti-inflammatory; and saffron strengthens the heart, improves circulation and builds the blood. Ser ves 4-6 Ingredients: i rice smat 175g/6oz ba s 2 whole clove rdamom pods Seeds of 2 ca h of saffron nc pi us Genero s strand stock nt vegetable 450ml/¾ pi s 2 garlic clove ped , roughly chop 1 small onion s ed se in m 1 tsp cu coriander 1 tsp ground c ½ tsp turmeri ) wder (optional ½ tsp chilli po t cu d an d ele pe 1 large potato, into 1“ cubes d 2 carrots, slice broken into ½ cauliflower, florets into ch beans cut 60g/2oz Fren 1” lengths d coriander 2 tbsp choppe ice ju e lim 2 tbsp er y ground pepp Salt & freshl Instructionsron in the hot vegetable stock large pan with vegetable Infuse saff om seeds into 1. am ves and card stock has 2. Put rice, clo g to boil inutes or until brin d an k oc st mer for 20 m sim d an r ve co at, 3. Reduce he coriander into in seeds and ed been absorb t garlic cloves, onion, cum pu 4. Meanwhile ter and blend e into a with 2 tbsp wa °F/Gas 4. Spoon spicy past es, stirring a blender ut 50 in /3 m 2 0°C r 18 fo to at en he 5. Preheat ov d cook over low f casserole an d flameproo tbsps water an lly. beans and 6 . occasiona , cauliflower, g occasionally ts in rro irr ca st , , es es to ut ta in 6.Add the po a further 12 m r fo at he low e juice. Cook cook over a er. opped coriand tables. Sprinkle over the lim der. Fluff Add the ch ge e ten ve ar e th es bl er ta ov e ge ric e ve 7. Spoon the es or until th with a sprig of for 25 minut and garnish in the oven before serving rk fo a th wi up the rice tch nder. nstitution wa fresh coria pha (earth) co ) and Vata (air) re you are of Ka (fi of y tta an Pi if ur d Enjoy an conds for yo s and leave se your portion cousins! 44 inspired times issue 7 winter 2010/11 Rosemarie Sellers is an Ayurvedic Nutirtion Therapist and Well-Being Coach. email: [email protected] web: www.ayurvedaforeveryone.com The home of English linseed To suit vata (dry/mature), pitta (oily/sensitive) and kapha (combination) skin types. The range includes a cleanser, scrub, mask, face creams, and a luxurious bath and body range made from traditional Ayurvedic plant and herb combinations. Shop on-line at: http://www.tri-dosha.co.uk/shop Ayurvedic Training 2010 5-day Ayurvedic therapy course (nationwide venues) 1-day NEW Ayurvedic Holistic Facial (nationwide venues) Tri-Dosha Limited 14 Popes Lane Ealing London W5 4NA t/f +44 (0)208 566 1498 m 07951 978 417 e [email protected] www.tri-dosha.co.uk