I first started to eat radicchio in Sud-Tyrol Italy while visiting my son. I fell in love with this slightly bitter spicy vegetable! Radicchio is also know as Italian chicory. For a little bit of trivia,
Pliny the Elder, in Naturalis Historia, claimed that radicchio could aid insomnia and had blood purifying properties. Radicchio contains intybin which is a sedative according to the journal of Ethnopharmacology. This is what we taste as bitter. Food indeed can be our medicine!
Rinse the radicchio head (leave some water still clinging to leaves) and slice it up. In a large skillet, heat olive oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Before serving add some aged balsamic vinegar to taste and enjoy over a grain or/and with some grilled salmon or meat.
I enjoy the radicchio over quinoa and some sunflower seeds. This is a great dish for the kapha dosha. For vata and pitta serve with a light meat like chicken and choose rice instead of quinoa.
Cilantro is a wonderful plant for the summer because of it's cooling property. In its dry form we use the seeds which is called then coriander.
In the summer when it is hot, cilantro is particularly good for the Pitta dosha.
It is good for headaches caused by heat, it improves digestion, stimulates the liver function, it is anti-parasitic and helps with the prevention of gallbladder stones.
I eat it freely when I am in the garden but cilantro chutney is a great treat!
Put it in the blender along with the water, coconut, chili and ginger.
Blend until it is well mixed and a paste is formed.
Heat a saucepan on medium heat and add the ghee, cumin seeds, mustard seeds hing and curry leaves.
Cook until the seeds pop.
Cool and mix well into the cilantro paste.
Squeeze in the juice of the lime, add the salt and stir gently.
Eat a dab with each bite of food.
Can store in fridge for few days.
This recipe is tridoshic but for the pitta dosha you might want to decrease the chili, mustard seeds and salt.
Recipe from Ayurvedic Cooking for Self-Healing by Usha Lad and Dr. Vasant Lad.