February Recipe:

This recipe is vegan, gluten-free, and great for Vata and Pitta doshas. It will
be featured in Chef Johnny’s forthcoming book, Vegetable Soup for the Spirit.

2 white young organic coconuts 1 cup goji berries
juice from 6-7 blood or navel oranges 2 tablespoons coconut butter
1 date 2 teaspoons molasses
12 finely chopped mint leaves

1 teaspoon cardamom, ground 1 teaspoon ginger powder
1 teaspoon cinnamon, ground 1 teaspoon clove powder
Crunchy Topping Masala Mix:
1 tablespoon coconut oil or olive oil
1 tablespoon finely chopped leek
3 tablespoons sesame seeds
2 teaspoons of fresh ginger
juice of half a lemon
1 tablespoon Chef Johnny’s Vata or Pitta Seasoning
1 tablespoon chopped fresh dill or basil or parsley or marjoram or mix
¼ teaspoon black pepper
Salt to taste

Take out the coconut meat and cut into 4 pieces. Steam for 7 minutes. Warm orange juice in the pan and
add all ingredients except mint.
Gently cook and stir until it thickens about 15 minutes. Should be thick, like syrup. Blend everything in a
blender or magic bullet except for coconut meat, add mint leaves and stir.
Directions for Masala Mix Topping:
In a saucepan, heat the oil and add ginger, then leak and sesame seeds. Stir and sauté for 3-4 minutes.
Add the spices and keep stirring for another 5 minutes until crunchy and golden.Turn off the heat and add
lemon and herbs.
Serve coconut pieces on kitchari, rice, or mashed parsnip. Pour sauce over coconut pieces and sprinkle
with finely chopped parsley.

Makes 4 servings

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