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• 3 tbs oil or ghee
• 1 tsp each of cumin, coriander, fennel and mustard seeds
• 1 inch piece of freshly chopped ginger
• Pinch of asafoetida
• Two or three vegetables of your choice, chopped (adjust quantity as needed, but approximately 300-400g of each type)
• Cumin, turmeric and cinnamon powder to taste
• Coconut milk (optional)

Heat the oil or ghee in large pan. Fry in high heat the cumin, coriander, fennel and mustard seeds until brown and releasing a delicious smell. Add the ginger and asafoetida. Add chopped vegetables. Sauté until the vegetables are coated in the spiced oil. Add a little water and simmer on low heat for about 15 mins or until done. Add cumin, turmeric and cinnamon to taste. Add any ‘quick-to-cook’ vegetables such as spinach and peas at the end for 3 minutes. You can also add coconut milk to make a creamier sauce.

• 2 cups peeled and cubed pumpkin
• ½ tsp each of mustard seed
• fenugreek
• cumin seed
• ginger powder & turmeric
• 1 tbs ghee or sunflower oil
• 2 tsp desiccated coconut
• 1 tsp ground peanut
• ½ tsp garam masala
• 2 tsp jiggery
• fresh coriander
• salt

Heat the ghee in pan and add the mustard seed, fenugreek, cumin seed, ginger powder, turmeric and stir well until mustard seeds begin to pop. Then add pumpkin and mix for 1-2 minutes or until pumpkin is nicely coated. Next add some water to cover pumpkin. Then add salt, desiccated coconut and ground peanut and garam masala. Stir, cover and leave to cook on medium to low heat for about 20 minutes. Towards the end add jaggery and fresh coriander.

• 200g lentils (split mung dhal or soaked whole mung beans)
• 2 inches washed seaweed (kombu) optional
• 1 tsp cumin powder
• ½ tsp turmeric powder
• 1 tsp each of cumin, fennel and mustard seeds
• 1 inch freshly chopped ginger
• 1 onion, chopped and 1-2 cloves of garlic optional
• 3 tbs ghee or coconut oil for frying
• Pinch of salt and pepper
• Handful of fresh coriander optional
• Coconut milk optional

Wash the lentils well and simmer them in pan for 40 mins with some washed seaweed, cumin and turmeric powder. In a separate pan heat the ghee or oil and fry in high heat the cumin, coriander, fennel and mustard seeds until they turn brown and begin to pop. Add the ginger and asafoetida. (Onions and garlic can also be fried with the spices to make a more nourishing dish.) Pour this spiced oil into the lentil mixture. Add salt, pepper and fresh coriander. Desiccated coconut or coconut milk can be added if desired.

• 50g Barley
• 200g Asparagus
• Bunch fresh coriander
• 1tsp fennel seeds
• No Salt

Simmer for 1 hour
Help for reducing water retention, fluid accumulation and easing urinary difficulty.

Serves 6

Ingredients

• 2 cups chopped carrots
• 2 cups chopped sweet potato or squash
• 1 cup chopped fennel bulb
• ¼ cup split pea lentils (red)
• 2 tsp ghee
• 1 chopped onion
• ½ tsp cumin seeds
• 1 inch chopped ginger
• 2 cloves garlic
• ½ tsp turmeric
• Salt & pepper to taste
• 1 tbsp Pukka’s organic Hemp Seed Oil
• Coriander leaves to garnish

Sauté the cumin and onion in ghee for 2 mins. Add carrots, sweet potato, fennel and lentils and cover with water. Bring to the boil. Add salt, pepper, ginger, garlic and turmeric and simmer until vegetables are soft. Allow to cool a little before blending to a smooth consistency. Before serving add Hemp Seed Oil and coriander garnish.