Broccoli with Peppers and Cashews
Another recipe from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way by Miriam Kasin Hospodar. The broccoli and peppers were sautéed with hing, rosemary, and parsley and then topped with toasted chopped cashews, thyme, basil, and a squeeze of lemon. I didn’t have cashews and subbed with almonds. Ayurveda says that broccoli is balancing for Pittas and Kaphas and best eaten at lunchtime.