By Setareh Kiumarsi
Ingredients:
1 stalk celery
2 carrots
1 tomato
2 handfuls fresh parsley
1 handful fresh basil
20–30 pumpkin seeds
Olive oil
Fresh lemon juice
Spices: saffron, turmeric, coriander seeds, rosemary, thyme, salt
Instructions:
1. Finely chop the celery. Pour a little olive oil into the bottom of a pan. Add saffron, turmeric, and coriander seeds to the oil and let the spices warm slightly. Then add the celery, pour a little water, and cover the pan to steam and soften the celery. Celery is cold and dry in nature, so cooking it with spices prevents imbalance of Vata and avoids bloating.
2. Grate the carrots. Finely chop the tomato, parsley, and basil.
3. Once the celery is well cooked, combine it with the carrots, tomato, parsley, basil, pumpkin seeds, olive oil, lemon juice, salt, thyme, rosemary, and coriander seeds. Adjust the lemon, salt, and spices to taste. Your salad is ready!
Notes:
This salad is best served alongside heavy, phlegm-forming foods such as rice, meat, and dairy. Its dry ingredients act like a sponge, absorbing excess moisture and balancing the heaviness of such foods.
For lunch, this salad can cover 30–50% of your plate, depending on your body constitution and the level of Kafa (phlegm) imbalance.
For a light, fat-burning dinner, enjoy a bowl of this salad with a glass of digestive lassi.
If you are very hungry, you can add some chicken breast, 5–10 soaked and chopped pistachios or almonds, or 2–3 tablespoons of cooked quinoa to this salad.
Please make sure to mention the author, “Setareh Kiumarsi,” if you share or republish this article, which was written with hope for everyone’s health and love.
