The Treatment Space
Ayurveda &Advanced Massage therapy in Cambridge, MA
Spring recipes
DIY Sugar scrub
Wakes up the skin and senses
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-1/3rd cup of granulated sugar
-1/2 a fresh lemon
-1/2 to 1 teaspoon of any unscented carrier oil- jojoba/ avocado/almond/ grapeseed/ olive oil work well.
- 2 drops of lavender essential oil
Mix all these together in a cup to make a thick nut-butter like consistency. (Micro-adjust sugar/ liquid quantity as needed. The thicker the consistency the deeper the exfoliation).
Exfoliate by rubbing in circular motions as the last step in the shower, after cleansing. Leaves your skin bright and hydrated :)
Haldi ki sabzi- (Fresh turmeric root sabzi)​
*If you are on any blood thinning medication, please avoid these fresh turmeric recipes. If you have acidity/ acid reflux, GERD, stomach sensitivity to pungency, please avoid/ minimize this dish*
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This is a classic late-winter specialty from Rajasthan, India. Turmeric root warms you up, gets your blood flowing, keeps breathing and immunity strong.
The fresh yogurt in this recipe cools& balances the sharp warmth of turmeric. Raisins add a natural sweetness.
Best served on the side of fresh roti.
You will need-
- -150 grams fresh turmeric root
- a thumb-sized piece of ginger
- 2 carrots
-3 tablespoons ghee
- a 1 inch piece of cinnamon stick
-1 medium clove of garlic chopped
-1 shallot, chopped
- 1 cup of green peas
-1 teapsoon cumin seeds
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
-3 tbsp raisins
-1/2 cup of fresh natural yogurt (preferably not greek yogurt)
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Method-
-Wash, peel and grate turmeric, ginger, carrots and set aside.
-Chop shallot, garlic.
- Warm up your pan on a medium flame and add ghee. Add cinnamon stick and cumin seeds. Wait until cumin seeds sizzle.
Add your chopped shallot and garlic. Add salt. Give it a stir and cook until golden brown.
- Add in the turmeric-ginger-carrot mix, paprika, garam masala, and salt. Give it all a good stir, lower the flame an cook it covered for 6-7 mins.
-Open the lid, add peas, stir, and cook it open on a medium flame until done.
-In the end, add raisins, stir and turn off the flame.
--Mix in the yogurt and adjust salt if needed.
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If not fresh roti, you can also serve this with naan or steamed rice topped with ghee. ​
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This is one of my favorite late-winter foods.
The turmeric will stain your fingers (and your toothbrush, the day you eat it) !
But it washes off in a couple of days :)
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Braised radishes and radish greens tossed with Arugula
I love this way of eating radishes which unveils its softer flavors. The greens crisp up and are delicious when pan cooked like this.
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You will need-
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1 bunch of red radishes and their greens
1.5 tablespoons of ghee or olive oil
Salt to taste
Fresh cracked black pepper to season
A squeeze of lemon or lime
A handful of Arugula
A skillet/ shallow pan with a flat bottom
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Method-
Wash the radishes and greens throughly.
Slice them lengthwise (with the greens attached or separately)
Heat your skillet and add ghee.
Arrange your radishes and greens in a single layer and let them gently cook away on a medium flame, making sure they don' t stick to teh bottom of your pan. After 10-15 mins, you can carefully turn them each of tehm over and cook on a low flame for a further 7-8 minutes.
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The radishes soften& slightly caramelize. The green get transluscent and crisp up around edges.
Transfer this to a bowl, sprinkle salt, pepper, a squeeze of lemon and toss together with Arugula.
Serve with a warm bread.
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Fresh Turmeric root relish
*If you are on any blood thinning medication, please avoid these fresh turmeric recipes. If you have acidity/ acid reflux, GERD, stomach sensitivity to pungency, please avoid/ minimize this dish*
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This is a no-cook traditional recipe, with a sunshin-y piquancy. The warming, scraping and clearing qualities of turmeric counter the damp, stagnating effects of a long winter.
​I love adding this to my meals a few times a week. It supports my respiratory system, immunity and digestion through the cold and wet months of Feb, March &April.
Fresh turmeric stains your fingers (And cooking surface) a bright yellow, but this washes off in a day or two.
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You will need
- 100 gms fresh turmeric root + 50 gms fresh ginger, julienned.
-3 to4 Indian green chillies/ thai bird eye chili cut in long strips
-3to4 garlic cloves thinly sliced
-salt to taste
-half a cup fresh squeezed lime/lemon
- 2 tablespoons of my premade spiced oil- infused with fennel, fenugreek+mustard seeds.
- [You can make a spiced oil by warming 2 tbsp of a mild cooking oil, add 1 tsp each of fennel, fenugreek, mustard seeds &1/2 tsp asafoetida powder (optional). Once the seeds sizzle and mustard crackles, turn off the flame and use oil with the seeds].
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Method
In a glass jar, combine all the ingredients and Mix well. Store in refrigerator for upto 4 weeks.
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Serve about 1-2 teaspoons per day- on the side of a main meal (grain bowls, sandwiches, wraps)
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Braised fennel bulbs with Goats' cheese
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The fresh, fragrant notes of of fennel together with mild goats cheese & refreshing crunch of pomegranate make this a beautiful spring time food
You will need
- 1 large or 2 small fennel bulbs
-1 shallot or 1/2 an onion
-2 tablespoons of olive/ avocado/ sunflower oil
-A few fresh sage leaves chopped
--Salt to season
-1/4 cup of goats cheese
- 1-2 tablespoons of pomegranate seeds
- a handful of Fresh mint leaves (optional)
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Method-
Wash and Slice up the fennel lengthwise.
(I also chop and reserve the fennel shoots to add in at the end)
Heat up your wok/ skillet. Add oil, then add your onions and cook until soft+transluscent.
Add chopped fennel, salt, give it a mix and let it cook on a low-medium flame covered for 7-8 mins.
Open lid, give it a gentle turn to ensure it doesn't stick to teh bottem. You can add a touch of water if it sticks to the pan. Cook uncovered until the fennel caramelizes.
Turn of the heat, crumble goats cheese in (I also added fennel shoot)s
Top with pomegranate seeds and fresh mint.
Serve with warm bread/ grain.
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