Sacred and Delicious

SACRED & DELICIOUS

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Welcome Spring with Asparagus Soup

Asaparagus Soup 2015Magnificent spring! O, how we welcome your abundant blessings! For my toast to spring I offer you, dear readers, this easy asparagus soup recipe, a sneak-peek from Sacred & Delicious: A Modern Ayurvedic Cookbook.  It’s still cool enough during these early spring nights to enjoy the warmth of  a delicate vegetable soup, though this is one of the few vegetable soups that I also enjoy at room temperature on a warm day.

When I initially crafted this recipe, my intention was to make a creamy soup, but the asparagus smelled so good before I added milk that I served it dairy-free and have ever since.  If you love dairy and are able to digest it, you can certainly add some real cream, say 1/4 to 1/2 a cup. Or add a swirl of whole coconut milk for a sensual flourish when you serve the dish to your grateful guests. Read More

Three Asparagus Dishes Beckon Spring to Stay

Despite the dismal weekend forecast, organic asparagus are popping up everywhere in gardens and stores, so what better time to make a steaming pot of Easy Asparagus Soup!

Springtime in the South is such a tease:  it’s 80 degrees in February, and then in April it snows. Or as anticipated on Saturday, there will be rain all day, keeping everyone inside during the first full weekend of April, and then the overnight temperature will dip to a wretched 32. Be strong, beautiful azaleas!

As the days warm up into the 80s here next weekend (and as cities further north and west will at least have a brief respite in the 50s), you might want to try a gluten-free Asparagus Pilaf with Quinoa or Millet or some Quick Sautéed Asparagus.

Enjoy these reprised recipes. In partnership with my publisher, I’ve been working full-time to finish production on my gorgeous new cookbook! I’ll be back with another spring recipe this month, so stay tuned.

Lisa J. Mitchell

 

 

 

 

 

 

Seven-Minute Sides*: Sautéed Asparagus

Need a quick side dish to finish off a meal with perfection? Enter sautéed asparagus in saute panSm
asparagus, my favorite side to accompany almost any menu. It comes in especially handy when you’re making a complex main dish that is time-consuming and you need an easy recipe to complete the meal.

With organic asparagus still in abundance around much of the country, I’m offering this recipe as a follow-up to last month’s asparagus soup. Asparagus complement many menu centerpieces, from legumes, vegetable entrées and casseroles to more omnivorous fare. You can add asparagus to a salad for panache. Surprise your beloved with asparagus in a goat-cheese or all-veggie sandwich.

I call this recipe a seven-minute side, but if you buy pencil-thin asparagus they will cook in three minutes! If you buy the extra-thick stalks, the dish could take as long as 10 minutes, but that’s prep to plate. Read More

Savory Chickpea Pancakes with Curry Leaf Chutney

20160327_130416When my husband and I recently hosted Vaidya Smita Naram in our home, she taught me to make a classic yet simple and intensely delicious Ayurvedic dish: chickpea pancakes with curry leaf chutney.

Dr. Naram is a world-renowned pulse master and Ayurvedic physician, a pharmaceutical herbalist and nutritionist — and she also happens to be a marvelous cook. She has a successful restaurant in her panchakarma clinic in Malad, India (outside Mumbai), so I couldn’t have been more excited about spending some time in the kitchen with her. And we did have fun! Not a meal went by that one or the other of us wasn’t saying “wow!” I was thrilled that she loved my American approach to Ayurvedic cooking, and I loved learning to make this traditional dish that I’m sharing with you today. Read More