Carrot & Cheese Stew With Ghee For Balancing Vata



    • 7 Baby Carrots
    • 3 Almonds
    • 1 Tablespoon Ghee
    • 1/3 Slice Swiss Cheese
    • Pepper


    1. Dice carrots into small pieces for faster cooking. Slice cheese into small centimeter-size squares. Chop nuts.
    2. Place several tablespoons of water in a fry pan, followed by the ghee.  Add a couple pinches of pepper over low heat. Next, add nuts and carrots. When carrots start to soften, add cheese for a minute or two. Don’t let cheese melt too much. Serve and enjoy!

    Read More:
    Carrot Couscous Salad
    Ginger Mango Carrot Smoothie
    Spicy Carrot Basmati Rice