March Recipe:

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

3 medium zucchini, sliced on the slicer part of a grater or wafer thin
1-2 tablespoons sesame seeds (optional)
3 tablespoons coconut oil
2 teaspoons Chef Johnny’s Pitta Seasoning
2 teaspoons lemon juice
Salt is optional

Heat the oil very hot, but without smoking, in a pan.Add the sesame seeds, stir for 1 minute then add the
sliced zucchini.Add pitta seasoning and lemon juice.Cook on a high heat and stir briefly until just tender.
Put the lid on the pan.
Serve immediately.

Makes 4-5 serving

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