Autumn Veg with Ginger, Fennel & Leaves
Root Veg with Ginger, Fennel & Leaves
This is a delicious dish a great one for using the autumn veg that's available in this season.
The ginger in this dish is perfect for the Autumn season, here are the energetics of ginger, Ayurveda sees ginger as a major health and medicinal rhizome and is used in many ayurvedic recipes, here are the energetics of ginger.
Both fresh and dry ginger root are used regularly in Ayurveda but they have slightly different qualities and effects on the body...
Rasa: Pungent, Sweet
Virya: Warming (Fresh is warming, dry is hot)
Qualities: Fresh is oily heavy; dry is dry, light and penetrating
Actions on the doshas: Decreases Vata and Kapha, can increase Pitta in excess, especially dry ginger.
Action on the mind: Sattvic
Use whole wheat pasta or a gluten-free alternative.
- 2 cups of pasta of your choice, for this dish I like to use a spaghetti
- 1 cup carrots cut diagonal and into matchsticks
- 1 Cup of fennel chopped into matchsticks
- 3 or 4 large kale leaves or large leaves, de-stalk them and cut into thin diagonal to get strips of leaf
- A tablespoon of bouillon
- A tablespoon of freshly grated ginger
- 1 Tablespoon of fennel seeds
- 1 Tablespoons lemon juice
- Half a cup of sliced roasted almonds
- A tablespoon of olive oil
- Black pepper to taste
Cook the pasta until its ready about 5 to 10 mins.
Heat the oil in a large pan, I use a wok over low heat, add all the spices and bouillion until fragrant from the fennel seeds, crush them a little in the pan with the end of a pestle.
Add the carrots, leaves and fennel, stir, cover, and cook until tender, add a tablespoon of water to help steam and cook them.
Toss the vegetables, herbs mix and lemon juice, into the cooked the pasta, serve and sprinkle with black pepper.