Ayurvedic Summer Spice Mix:

Anti inflammatory blend to boost digestive fire (“agni”) and ground the mind

Makes about 1/4 cup

1 tbsp whole coriander seeds

1 tbsp whole cumin seeds

1 tbsp whole fennel seeds

1 tbsp ground turmeric

1/2 tsp ground cardamom

Dry roast coriander, cumin, and fennel seeds in a pan on medium heat until you can smell them, a few minutes. Let them cool. Combine with other ingredients and mix well with a mortar and pestle or in a coffee grinder just for spices. Store in a glass jar.

Uses:

• add at the beginning of kitchari

• sprinkle on avocado toast

• toss with olive oil to roast veggies

• mix with lemon, olive oil, and pink salt for a salad dressing

• add to mung bean or red lentil dahl

• use in recipes that ask for curry powder