Australian Yoga Journal — January 2018

74

january 2018

yogajournal.com.au

FESTIVE FAVOURITES FOR A

Conscious Christmas

{

Add some Ayurveda, relish in Raw and go Gluten-free this silly season

with our expert yogi chefs’ creations

TIP: These fritters can be eaten with salad

as a meal or served as a lovely exotic

appetizer or side dish with soup or veggie

subji. They can also be a great veggie patty

for making home-made veggie burgers!

Vegan Spiced Coriander

& Zucchini Fritters

INGREDIENTS

1 cup besan (chickpea) flour

1 cup room temperature water

2 tsp cumin seeds

¼ tsp turmeric powder

1 tsp sea salt

¼ tsp black pepper

1 medium-large zucchini, grated

1 small red onion, very finely chopped

2 cups finely chopped fresh coriander

ghee or coconut oil for cooking

METHOD

Sift besan flour into a mixing bowl and smooth out

any clumps. Add 1 cup of room-temperature water

and stir vigorously to create a smooth consistency.

Add spices; cumin seeds, turmeric powder, a

few cracks of black pepper and 1 tsp of sea salt.

Add zucchini, red onion and fresh coriander. Stir

ingredients together to form a chunky batter.

Warm 1 tsp of ghee or coconut oil in a pan and

scoop fritter mix into centre of the pan to cook.

When little bubbles appear on the surface, flip and

cook other side until both sides are golden brown.

Continue to cook patties and serve with salad, subji,

soup or enjoy with a little date chutney.

Ayurvedic

By Lorien Waldron

When I think of Christmas I think of mangoes, water-

falls, coconuts, smiles and loving quality time outdoors

with family and friends! The warmth of summer literally

warms our hearts and softens our sense of needing to be

productive, allowing a more relaxed pace - one that calls

for delicious, simple and refreshing easy to make dishes

that you can feel proud of making for your loved ones.

PHOTOS: FRITTER/SHANTANU STARICK; ROSE CUP/LORIEN WALDRON