28 Nov Roasted Tomatillo Salsa Recipe

Ayurveda with a Mexican Twist!

Do you think an ayurveda diet limits you to eating Indian curries? Think again.

Ayurveda is about eating foods that are balancing to your constitution. Balance can be achieved by adjusting the quantity of food, the combinations of food and varying the types of seasonings. Balance will be different for every individual, but everyone will benefit from eating local, seasonal, organic foods.

Sweet and spicy, this Roasted Tomatillo Salsa will add zest to your weeknight meals or game day appetizers.  Roasting the vegetables transforms the flavors and mellows the energetics which are sweet, sour, pungent and warming.

For a quick fall dinner, try pairing this salsa with a warm quinoa & red bean salad or veggie skewers and shrimp. Pitta can add extra cilantro to further cool the energetics; kapha can add extra jalapeños!

As a healthy addition to game day snacks, serve with lentil, pita or sweet potato chips or as a topping for a bowl of chili (skip the cheese for a winning combination bursting with flavor). Corn chips are dry and heating so are better suited for kapha (as long as they are “no-salt” corn chips). You can learn more about ayurveda and what foods will bring balance to you in “The Essential Ayurvedic Cookbook”.

Roasted Tomatillo Salsa

Makes 1 cup

Oven 400⁰F
Ingredients
8 tomatillos, outer husks removed, quartered
1 large onion, quartered
½ jalapeño, seeded
1 clove garlic, peeled
1 tablespoon sunflower oil
½ teaspoon Himalayan salt
1-inch ginger, peeled, chopped
Juice of 1 lime
¼ cup cilantro, chopped

In a small bowl, toss the tomatillos, onion, jalapeño and garlic with the oil. Transfer to a baking sheet and spread in a single layer. Sprinkle with salt.

Transfer to oven and roast for 20 minutes or until lightly browned. Remove from oven and let cool.

In a high powered blender, add the ginger and lime juice. Add the roasted vegetables. Pulse 2-4 times until combined. Stir in cilantro. Transfer to serving bowl.

Refrigerate unused salsa in a covered glass container for up to 3 days.

Lois Leonhardi is a certified ayurveda wellness practitioner, educator and author of “The Essential Ayurvedic Cookbook”. She trained under Dr. Lad at the Ayurvedic Institute in New Mexico and in Pune, India. She has over 20 years of training in holistic studies (ayurveda, yoga and Buddhism). Lighthearted and compassionate, she listens to your concerns and creates realistic personalized programs to help you de-stress, detox and restore balance naturally. Sharing the wisdom of the mind-body connection and how to use food as medicine she reveals the secrets of how to slow the aging process, increase energy and bolster immunity giving you the tools to heal yourself, feel better and look great.

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