Ayurveda is a traditional Hindu approach to wellness that incorporates cooking and medicine that aims to heal and detoxify the body. Inspired by her travels in India, Lee Dares has put together a lovely vegetarian meal that embodies traditional Ayurvedic principles to promote good digestion and boost the immune system.
Her kichari is a warm stew of mung dahl and root vegetables that is gently spiced with cloves, black mustard and cardamom seeds, turmeric, cinnamon bark and asafoetida (aka hing) — a resin potent with a flavour resembling leeks. The spices are roasted in Lee’s homemade ghee.
Spelt and Gram Flour Chapati brushed w/ Lee’s Ghee
Salad w/ Avocado, Sprouts, and Lemon Tahini Dressing
Cashew Laddu (fudge-y traditional Indian sweet)
$4 for 2
Rooibus Masala Chai
Prix Fixe Menu:
kachari + chapati + salad + laddu + tea
#vegetarian #GF options available
Lee Dares interest in holistic food and sustainability began volunteering at organic farms across Canada and the US before taking up an internship in India volunteering at Navdanya Biodiversity Farm. Now, she compliments her experience with her part-time studies at the Institute of Holistic Nutrition in Toronto. Her ghee, Lee’s Ghee, can be found at farmer’s and flea markets across the city.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent inTO, where we invite guest cooks, amatuer or professional, to come and make their favourite dishes.