Summer is ending and the body is getting to release some heat. Digestion should be strong yet being gentle to the body with our diet will ease the Vata of fall. Enjoy horse gram and okra with white rice and remember to treat yourself with probiotic-filled yogurt.

SUMMER SQUASH WITH HORSE GRAM

Horse gram is like a lentil bean that is packed with protein. Easily digestible after soaking, these beans are great for the urinary health.

• ¾ cup horse gram beans
• 6 cloves of garlic, crushed
• ½ medium onion, diced
• 1-2 fresh chili peppers (optional)
• ½ teaspoon turmeric
• 2 ½ cup water
• ½ cup crushed tomatoes
• 1-2 tablespoons ghee
• 1 cup chopped summer squash (green and yellow are most popular)
• 1.5 teaspoons brown mustard seeds
• Salt and pepper to taste

1. Go through the horse gram and remove any debris.
2. Soak the horse gram beans in lukewarm water overnight.
3. Discard the soaking water and rinse the beans with cool clean water.
4. Place the horse gram in a pressure cooker. Add garlic, onion, chilies, turmeric, and water. Pressure cook for 40-60 minutes on medium heat or until beans are tender. Add the salt and then set aside.
5. Heat the ghee in a small thick-bottomed pan. Add the mustard seeds and stir until they pop. Add crushed tomatoes and squash. Cook for 10 minutes, until the squash is tender
6. Add the pot’s contents into the pot full of horse gram. Stir and simmer for 10 minutes.
7. Serve with avocado or lime. Optional to serve with rice. Makes 4 servings.

OKRA MASALA

Okra is a cooling and detoxifying vegetable. Okra is prime for gut health, decreasing Vata in the digestive tract. Made with CoCurcumin, this okra will dish will taste delicious and bring health to any meal.

• 2 teaspoons avocado oil
• 1 teaspoons mustard seeds
• 1 teaspoons cumin seeds
• 1 medium onion, thinly sliced
• 1 green chili, finely chopped (optional)
• 4-6 cloves of garlic, finely chopped
• 1 inch of ginger, grated or finely chopped
• 5 cup chopped okra
• 1 teaspoon CoCurcumin
• 1 ½ teaspoons coriander powder
• ¼ teaspoons chili powder
• Salt and pepper to taste
• Mango powder (optional) and cilantro for garnish

1. Wash the whole okra fingers. Dry thoroughly with a kitchen towel. Then cut fingers into coins, discarding the top stem.
2. Heat the avocado oil in a skillet over medium heat. Sautee the okra coins until a little brown on the sides (about 5-10 minutes). Then remove from the pan.
3. Add mustard and cumin seeds to the same pan and allow them to heat until they pop.
4. Add the onion and sautée until translucent. Then add chili, ginger to the skillet.
5. Mix in CoCurcumin, coriander powder, and chili powder if using, salt and pepper.
6. Sprinkle mango powder and mix into the okra.
7. Makes 4 servings. Can be served with tortillas.

MANGO-MINT CHUTNEY

This chutney helps reduced the creeping Vata during the last month of summer. Mangos assist in urinary elimination, getting rid of the excess water of pitta. It can be eaten with pita chips or with entrees.

• 2 tablespoons olive oil
• 1 red bell pepper, seeded and cut into quarter inch cubes
• 1 small red onion, diced into ¼ inch cubes.
• 2 large ripe yet firm mangoes, peeled and cut into ½ inch dice
• 1 tablespoon sugar
• 1 teaspoon cumin
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons lime juice
• ½ cup finely chopped fresh mint leaves

1. Warm the oil in a large saucepan over medium-high heat. Add the bell pepper and onion. Stir often until the pepper and onion are softened, about 3-5 minutes
2. Stir in mangos, sugar, cumin, salt, and pepper. Reduce to medium heat. Partially cover and cook, stirring often. Cook until mangoes have completely softened, about 20-30 minutes.
3. Remove from heat and stir in lime juice. Let cool. Cover and chill until ready to serve. When ready to enjoy, add in mint. Place ingredients in the food processor and pulse until you get an easy, spreadable consistency.

COCONUT YOGURT WITH BERRIES

Fermented foods are the best way to nurture the gut flora. This non-dairy yogurt with antioxidant fruits will hit the dessert spot this Labor Day.

• 1-14oz can of full-fat coconut milk
• 2 capsules of Probiotic 100B
• Jar with tight lid
• Cheesecloth
• Rubber band
• 3 teaspoons Maple syrup

1. Place the contents of the can in a sterilized jar. Cover with the airtight cap and shake the coconut milk to make it homologous. Uncover the jar and add the two capsules of Probiotic100B.
2. Use a wooden spoon to mix the two ingredients. Do not use a metal spoon.
3. Cover the mixture with the cheesecloth. Secure with a rubber band. Set the yogurt mixture in a warm spot for 24-48 hours.
4. Once the yogurt is set, place in refrigerator overnight.
5. To serve, add maple syrup to a ½ cup of the yogurt. Top with berries and enjoy!