Ep. 2.1: Aggregate of Wisdom

Tess Tomlinson, a practicing Tibetan Buddhist, yoga instructor, and Operations assistant with the Boston Area Gleaners reflects.

Delicious Eats

The recipe that we made with Tess came from the cookbook Everyday Ayurveda by Kate O'Donnell - it's an incredible resource, and we highly recommend that you pick up a copy.

If you're looking for a similar recipe, this one is delicious as well!

Cilantro Mint Chutney by Sylvia Fountaine at Feasting at Home

½ cup yogurt (see notes for vegan version)
3 tablespoons fresh lemon juice
1 bunch cilantro, tender stems ok
1 cup mint leaves, packed
1 medium jalapeno, sliced
2 teaspoons sliced ginger
1 garlic clove
¼-1/2 teaspoon kosher salt,
½ teaspoon sugar (or alternative like honey, palm sugar, etc.)
1 tablespoon water, or just enough to get blender going

Blend all ingredients in a blender or food processor until smooth. Taste and adjust salt and lemon.

Note from Sylvia: If you would like to make this vegan, either sub coconut or soy yogurt, or silken tofu. If using silken tofu, you might want to add 1 tablespoon olive oil and for sure, more salt and lemon.