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Ayurvedic pepper cashew dip

updated

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Ingredients for 2 servings:

  • 150 g bell pepper(s), red
  • 40 g cashew nuts, unsalted
  • 2 tbsp olive oil
  • 2 tbsp cream or oat cream
  • 1 tsp thyme
  • ½ tsp cumin
  • 1 tsp sweet paprika powder
  • 2 tsp mustard
  • 1 tsp salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

suitable for all Ayurveda types (Vata, Pitta and Kapha)

First, wash the bell peppers and then roughly dice them. Since everything will be blended with a hand blender at the end anyway, you can work a little more superficially here. Then, gently heat the olive oil in a pan and lightly fry the cashew nuts and cumin seeds. Then add the paprika and thyme. Simmer everything together for another 5 minutes, then let it cool. Transfer the mixture to a blender, along with the mustard, cream or oat cream, and salt, and blend until smooth.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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