Roasted Zucchini Salsa and Taro Chips

One of the things I love the most about Ayurveda is that it challenges me to be creative in the kitchen 👩🏻‍🍳✨

When most people think of Ayurvedic cooking, what typically comes to mind is detoxifying kitcharis, dals and golden milk teas 🍲✨☕️

While these dishes may be delicious, a lot of my clients and students have expressed that even though they want to eat Ayurvedically, they feel very limited by the options that are available 🙇🏻‍♀️🙇🏽‍♂️🙇🏿‍♂️

What my mentor @divyaalter taught me is that anything can be Ayurvedic, all it takes is a little imagination! 💫

Cinco de Mayo had me craving some chips and salsa 💃🏻 however whenever I eat the traditional corn chips and tomato salsa, my stomach ends up paying the price with feelings of acidity and heaviness. As an alternative, I took a mandolin to some taro root to make some chips and roasted up some zucchini to make a salsa! Yyyyy presto! Cinco de Mayo, Ayurveda style 😎😎😎

Roasted Zucchini Salsa Ingredients:

  • 1/4 cup coconut oil

  • Pinch asafoetida OR 2 garlic cloves, minced

  • 2 teaspoons salt

  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1 teaspoon ground pepper

  • 1/2 teaspoon cayenne pepper

  • 3 medium zucchini, halved lengthwise

  • 2 green thai chilis, coarsely chopped

  • 1 handful cilantro, coarsely chopped

  • 1/4 cup pepitas, toasted

  • 1 lime, juice

  • Salt and pepper to taste

Roasted Zucchini Salsa Instructions:

  1. Preheat oven to 400 degrees.

  2. Heat a saute pan on medium-high heat, add asafoetida (or minced garlic cloves), cumin, coriander, salt, cayenne pepper and pepper to the pan to infuse the oils with the spices for 5-10 seconds or until aromatics of spices become apparent

  3. Brush the zucchini and thai chilies with spiced oil, place it on a baking sheet with the cut side up and roast on the top shelf until tender, about 30 minutes.

  4. Remove zucchini and thai chiles from the oven and let cool for 10 minutes

  5. Puree everything in a food processor or blender.

Taro Root Chip Ingredients:

  • 1 large taro root, peeled and sliced thin on a mandolin to the #1 setting

  • 1 tablespoon ghee

  • Pinch asafoetida

  • 2 teaspoons salt

  • 1 teaspoon cumin

  • 1 teaspoon pepper

Taro Root Chip Instructions:

  1. Preheat oven to 400 degrees

  2. Place saute pan on medium high heat. Add ghee and allow the butter to melt before adding in the asafoetida, salt, cumin and pepper. Allow the spices to bloom for 5-10 seconds and then remove from heat

  3. Add thinly sliced taro chips to a greased baking sheet and add spiced ghee onto each chip with a brush

  4. Place buttered chips in oven and bake for 5-8 minutes or until the edges of the chips become crispy

  5. Remove chips from baking sheet with tongs and allow them to cool on a plate with a paper towel to remove excess oil

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Stephanie Wright