Ayurveda Recipes from Maharishi Ayurveda

Summer Pitta Stew

Use the freshest of summer vegetables available from your farmer's market for this pretty and delicious one pot meal.

• 1 Tbl. Maharishi Ayurveda Ghee
• 1 Tbl. extra virgin olive oil
• 1 Tsp. anise seed
• 1 Tbl. Maharishi Ayurveda Pitta Churna
• 2 ears fresh corn
• 6 small new potatoes
• 5 stalks celery
• 1 small head of broccoli
• 3 carrots
• 7 cups water
• 1 tsp. salt
• Fresh ground pepper

In a medium stock pot, place Ghee and olive oil over a high heat and add anise seeds. When seeds start to slightly pop, remove from fire and add Pitta Churna. Stir ingredients together.

Remove corn from the cob with a scraping motion of a large knife, chop the potatoes in quarters, dice the celery and carrots evenly and thinly and cut up the broccoli. Add all the vegetables to the stock pot, return to the high heat and add the water. Bring to a boil and cover.

Cook the vegetables at a rollicking boil over medium heat about 20 to 25 minutes until they are tender. Several minutes before serving add the salt and freshly ground black pepper to taste.

I like to whisk the vegetables with a wand hand mixer until the vegetables are slightly pureed. If you do this, don't overdo it. You want the vegetables to be chunky and tasty and not reduce the mixture to a broth. You can try a large manual whisk as a substitute.

The combination of spices, olive oil, and Ghee gives a lovely hearty flavor perfect for summer and not heavy. Enjoy!

Serves 4 as a main course, 6 as an appetizer.

Recipe courtesy of Dennis Boatright