Blood type diet

I made this dish last night and it was really delicious. Had it with roast
lamb with rosemary. Try to get very sweet smelling, fragrant parsnips and
it will be luscious.
Asparagus and Parsnips
Ingredients
3/4 lb. chopped asparagus
3 medium parsnips (2 to 2 1/2 cups choped fine)
1 to 2 tablespoons olive oil or butter
1/2 teaspoon fenugreek seeds
1/4 teaspoon mustard seeds
3/4 teaspoon curry powder
from a pinch to a 1/2 teaspoon iodized salt
1/2 teaspoon ground cumin
1 teaspoon to 1 tablesppon coriander
Puting It Together

Warm the oil and add the mustard seed and fenugreek seed. When the mustard
seeds pop, add the rest of the spices quickly and then add the parsnips.
Stir so the parsnips become coated with the spices and add enough water to
just cover them. After the water comes to a boil, lower the heat and cover,
allowing the parsnips to simmer until soft. Peak everynow and then to be
sure there’s still water. (If you have chopped the parsnips fine, they will
cook very fast.) Add the asparagus and cover. Allow the asparagus to steam
until done, maybe 5 minutes, stirring a few times to allow asparagus to get
coated with spices. Remove from heat before asparagus loses its breight
breen color. Serve hot. Enjoy!
This is adapted from a recipe in Amadea Morningstar and Urmilla Desai’s
Ayurvedic cookbook.
Aikya

This entry was posted on Monday, February 24th, 2003 at 12:24 am and is filed under health subjects. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.