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Bite into Sweet Potato Wrapped in Kale and your lips are met by fibrous, sligthly bitter kale followed by the surprisingly sweet, soft sweet potato center. Rich, heavy tahini sauce warms you down to your bones.
Soft, mushy yams pop out of their skins when baked or boiled. Peas add texture. Although not sour, sharp ginger brings a tang. I imagine eating this dish in a deep south country home within earshot of the garden (with the exception that fresh ginger...
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The vital green, almost fluorescent, of ginger and fennel. Smooth coconut flakes, heavy, give softness to this spice combination. Works beautifully with Kale and dark leafies.
Smooth, warming, slightly sharp and nutty with elegant purple aromatics. I imagine it after a hot, sunny day in the Sahara.
Buttery and soft but savory and lighter. Warm, oily & creamy. Also including turmeric, asafoetida, and garnished with cilantro. Discovered in Pune, India eating thali platters.
Dates taste like soft ambrosia. Named 'Tryambakam Balls' by the chef, Akasha Tobias, a student at the Ayurvedic Institute in Albuquerque, NM. Akasha now lives in Bali, Indonesia.
Experiment with creamy, tahini sauce pastas. Add ground coriander seeds for warming flavors. Works well over warm cooked potatoes, or even cooked rice!
These refined spices add a elegant touch in meat dishes, rice or any mild dish.
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