Red Beans and Rice (page 197) and the Date Chutney (page 517) are the two recipes I tried today. The red beans and rice recipe is a simple and delicious way to eat kidney beans. The recipe doesn't sound flashy but it really tastes great. I made the date chutney to go along with the bean and rice dish because I love homemade, fresh chutneys. I could eat a different one everyday. Chutneys help to ensure all six tastes are present in a meal. Miriam says that "chutneys usually contain three or four tastes" and that the English translated them into "spicy preserved fruits in vinegar." Fresh chutneys bear no resemblance to their jarred counterparts. An important note here is that Ayurveda recommends lemon juice rather than vinegar.
Saturday, March 13, 2010
Red Beans and Rice & Date Chutney
Red Beans and Rice (page 197) and the Date Chutney (page 517) are the two recipes I tried today. The red beans and rice recipe is a simple and delicious way to eat kidney beans. The recipe doesn't sound flashy but it really tastes great. I made the date chutney to go along with the bean and rice dish because I love homemade, fresh chutneys. I could eat a different one everyday. Chutneys help to ensure all six tastes are present in a meal. Miriam says that "chutneys usually contain three or four tastes" and that the English translated them into "spicy preserved fruits in vinegar." Fresh chutneys bear no resemblance to their jarred counterparts. An important note here is that Ayurveda recommends lemon juice rather than vinegar.
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