INDIVIDUALIZED HEALING THROUGH HOLISTIC WELLBEING.
Heat ghee in a pan over medium heat.
Add fennel seeds and let them sizzle for 30 seconds.
Stir in coriander powder and lime zest (if using).
Add fava beans and a few tablespoons of water. Cover and simmer gently for 15–20 minutes, stirring occasionally, until the beans are soft. Add more water if needed.
Add zucchini or celery in the last 5–7 minutes.
Once tender and water has evaporated, turn off the heat.
Stir in chopped herbs: cilantro, mint, and lemon balm.
Adjust salt and finish with lime juice or seeds, if desired.
Astringent and Sweet are the dominant tastes in this dish making it pitta pacifying and wonderfully balancing in the summer months.
Fava beans are astringent and mildly drying. Astringency helps tone the tissues and reduce excess heat. They can be drying on their own which can aggravate pitta in excess. This recipe balances the drying quality with ghee, lime and hydrating vegetables.
The cooling herbs help support the liver and cleanse the blood.
Ghee deeply nourishes and lubricates without being heating. It supports Agni gently, reduces inflammation, and soothes the liver and intestinal lining. It also carries the properties of herbs deeper into the tissues.
P-VKn
Pitta-balancing – especially supportive in summer or during times of heat, inflammation, or irritability
Vata – suitable in moderation when beans are well-cooked and served warm with ghee
Kapha – can be enjoyed with the addition of warming spices such as ginger and turmeric.
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