Time for some Ayurvedic summer food with Anjalina from @soulveda_kitchen to stay cool and calm! You will love this!
Anjalina considers herself to be a passionate and emotional cook, connecting strongly with her Indian roots. Growing up in an Indian family, it was easy to connect to her culture via her taste buds. Her recipes come from memories of tastes and aromas from her mothers and grandmothers’ kitchens, which she is always ready to share with everyone!
Over 2 years ago, Anjalina began to feel that she needed a change in lifestyle and diet as she would often feel not her best self, with digestive issues, bloating, constant headaches and stomach aches. After trying different types of diets, none of which really having any lasting effects, Anjalina decided to go further into the spice world and what it could really do for her, on a more medicinal level. Spending time in India, talking to friends and family, she realised that the answers had always been present throughout her life. This is when Anjalina to implement Ayurvedic healing and herbal remedies within her cooking. You can find more about Anjalina here.
Spiced Carrot Fritters
Add everything else except the water and stir together really well making sure all the spices are distributed well then add the water and stir again. You should have a really thick batter.
At this stage leave it to sit for at least 10 minutes but longer is fine.
If cooking in the oven preheat to 400•F. Line a baking tray with parchment paper and drop the mixture in roughly 1-2 tablespoon amounts then flatten them evenly to about ½ inch thick.
Cook for 20-25 minutes flipping them at half way through the cooking time.
If cooking on a pan, heat over a medium heat, add a little ghee or olive oil, then add roughly 1-2 tablespoons , flattening them evenly to about ½ inch thick.
Cook for 5 - 6 minutes each side or until golden brown.
Serve warm with turmeric tahini dressing
Anti inflammatory turmeric tahini dressing
Anjalina also will be running more online courses from September onwards!