Broccoli with desiccated coconut
Broccoli heads 3 lge finely chopped in food processor
Onions 1 medium
Ginger, fresh 1 tbsp, grated or vitamised in food processor
Turmeric, ground 1 tsp
Cumin, ground 1 tsp
Coriander, ground 1 tsp
Sunflower oil to cover saucepan base
Desiccated coconut 1 cup
Salt to taste
- Heat oil. Note: the oil can be substituted with ghee, (but only for people with a strong digestion, agni, and no toxicity, aama) in pan and cook the onions until transparent.- Then add the ginger and broccoli and cook for 5 minutes or until softened.- Stir through coconut and add salt.- Take off heat and add the ground spices and stir.- Place in an ovenproof dish with the lid on to keep warm while preparing other dishes.
Shanti Gowans is the globally recognised author and founder of Shanti Yoga™, Meditation and Ayurveda for the self, family and community.
Shantiji has brought the concepts and practices of a healthy body and a still mind to thousands of Australians through her Yoga and Meditation programs on national television... Read more about Shantiji's biography
Travel with Shanti & Peter Gowans this November for a trip of a lifetime.