Updated: Jan 9
This salad is honestly one of the most delightful recipes in taste, texture and colour. It is perfect for pacifying Pitta vitiated conditions as it cools and calms the Pitta fire. The cooked green beans are astringent in taste and we replaced roasted almonds from the original recipe for toasted pumpkin seeds as this is even better for pacifying a vitiated Pitta condition. The sauce made with coconut milk, lemon, agave syrup and a small amount of fresh ginger is cooling and refreshing for Pitta. Just ensure that the ginger is kept to a minimum. Pomegranate seeds are tri-doshic in quality making this a Pitta-friendly, wholesome side dish that can be made very easily in less than 20 minutes.
Also recommended for Vata body types. For Kapha individuals, omit the coconut sauce and just drizzle fresh lemon juice over the beans to serve with the pomegranate and pumpkin seeds.
WHAT YOU WILL NEED
400 gm of organic green beans trimmed and washed (or yellow if in season)
Seeds of 1 large organic pomegranate
1/2 cup toasted pumpkin seeds
1/2 cup coconut milk
Juice of 1/2 an organic (non-waxed) lemon
1 tbs agave syrup (or alternatively maple syrup works well too)
1 tsp grated organic ginger
In a small saucepan or steamer, steam green beans for 5-6 minutes until tender. Drain and set aside.
In a medium saucepan over low-medium heat, add coconut milk.
As the coconut begins to warm add the lemon, agave syrup and fresh ginger.
Stir constantly at a gentle simmer until sauce begins to thicken and become creamy.
On a platter, arrange the green beans and drizzle the warm coconut sauce over to cover. Sprinkle the toasted pumpkin seeds and pomegranate seeds on top.
Serve immediately and enjoy!
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