Our divine recipy of the month.

​See what is fresh in our early summer seasonal kitchen


Basmati rice is sweet and soothing which makes it great for vata types and to calm your nervous system.  It's also cooling and light, soothing and nourishing.  This dish is adaptable for a Kapha type you can also cook the puy with quinoa instead of rice and that will give you more protein.  

Puy lentil and rice mash with chard and cauliflower curry and cherry chutney

serves 4


1/2 cup puy lentil

2 cups boiled water

1/2 cup basmati rice

1 cup boiled water 

1 tsp Himalayan salt

1 tsp curry powder

1-inch fresh ginger micro grated 

1-inch turmeric root micro grated

1/2 lime juice

2 tbsp coconut oil

1/2 cup fresh cilantro

Salt and pepper to season.


Put the puy lentil on boil in water for 20 mins at a medium temp.  Wash the rice until all the starch is out and water runs clean.  Add to a pan with boiled water and salt and once the rice simmers bring down the temp and add a lid and let it steam for 10 mins on low heat. 

As the water starts to evaporate add the curry powder,  to the puy lentils.  Grate in the turmeric and fresh ginger.  Combine the rice and lentils, season well and add the lime juice and cilantro to serve. 


Swiss chard and cauliflower curry 

2 cups swiss chard 

1 cup cauliflower

2 tbsp ghee

1 tsp cumin powder

1/2 a leek washed and sliced

200 ml coconut milk

200 ml cream or almond creamed (1/4 cup blanched almonds to 1/4 cup water)

1/2 tsp curry powder

1 tsp fresh ginger

salt and black pepper to season 


Trim and wash the Swiss chards making sure to the cut out the stems out of the mature leaves, young leaves can be left whole.  Slice the leaves across in 1 cm strips. 

Cut the cauliflower into bite size pieces and put aside.

In a heavy-bottomed wide pot, melt the ghee, add the cumin powder and cauliflower.

In a blender add the ginger, leek and coconut milk for 3 mins until well mixed.  Pour on to the cauliflower and stir in the curry powder and cook for 10 mins.  Add the cream and season with salt and pepper, stir & mix well for 3 mins.


Kashmiri cherry cashew nut chutney

1/3 cup cashews soaked for 8 hrs

115g/ 3/4 cup cherries

1/4 tsp salt

1/4 tsp Kashmiri chili powder


Blend all ingredients together until smooth and add to a serving bowl makes about 1 cup or 250ml.


Arrange your meal on the plate and enjoy with the cherry chutney.

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