Ep. 2.1: Aggregate of Wisdom

Chloe & Christy speak with Tess Tomlinson, a practicing Tibetan Buddhist, yoga instructor, and avid volunteer with the Boston Area Gleaners.

Delicious Eats

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

Category: sauce

Cuisine: Indian

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.

Clickable Links

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/

Fantastic Reads

When Things Fall Apart by Pema Chodron

Ojas: Modern Recipes & Ancient Wisdom for Everyday Ayurveda by Nira Kehar

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