Chloe & Christy speak with Tess Tomlinson, a practicing Tibetan Buddhist, yoga instructor, and avid volunteer with the Boston Area Gleaners.
The recipe that we made with Tess came from the cookbook, Everyday Ayurveda by Kate O’Donnell – it’s an incredible piece, and we highly recommend that you pick up a copy.
If you’re looking for a similar recipe, this one is delicious as well!
Cilantro Mint Chutney
Simple, FLAVORFUL Cilantro Mint Chutney- a delicious accompaniment to Indian food- Somosas, Frankies, Dosa, Kabobs, Rice or Naan. Can be made in 5 minutes flat! Vegan adaptable
Author: Sylvia Fountaine
Prep Time: 10 mins
Total Time: 10 mins
Yield: 1 ½ cups
½ cup yogurt, ( see notes for vegan version)
3 tablespoons fresh lemon juice
1 bunch cilantro, tender stems ok
1 cup mint leaves, packed ( 2 x .75 ounce packages)
1 medium jalapeno, sliced
2 teaspoons sliced ginger
1 garlic clove
¼-1/2 teaspoon kosher salt,
½ teaspoon sugar ( or alternative like honey, palm sugar, etc)
1 tablespoon water, or just enough to get blender going
Blend all ingredients in a blender or food processor until smooth. Taste and adjust salt and lemon.
To make this thicker, feel free to add desiccated coconut or peanuts
If you would like to make this vegan – either sub coconut or soy yogurt, or silken tofu. If using silken tofu, you might want to add 1 tablespoon olive oil and for sure, more salt and lemon.
Boston Area Gleaners @ http://www.bostonareagleaners.org
Pema Chodron @ https://pemachodronfoundation.org/
Chogyam Trungpa Rinpoche @ https://shambhala.org/teachers/chogyam-trungpa/
Reggie Ray @ https://www.dharmaocean.org/