Summer Recipes For June

By Dr. Anju Sodhi (Bams, ND)


Makes 4 servings

During this hot season, sweet foods can be our friend-in moderation. Kheer provides an easy-to-digest dessert that is not too sweet but can ameliorate the symptoms of pitta. Be advised that honey is a great sweetener but it is not to be cooked. There are several options to make this dessert listed below.

  • 2.5 cups coconut milk (from the can)
  • 2 tablespoons organic raw sugar
  • 2 cups water
  • ½ cup basmati white rice
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ cup raisins (optional)
  • ½ teaspoon rose water (optional)
  • Chopped pistachios for garnish (optional)
  • Sliced almonds for garnish (optional)
  1. Bring the coconut milk, water, and sugar to a boil in a large saucepan. Add Basmati rice, cinnamon, and cardamom. Simmer over low heat until the mixture thickens and the rice is tender about 25-30 minutes.
  2. Add raisins and rose water, and simmer for another 3 minutes. Remove from heat.
  3. Portion pudding in serving dishes. Garnish with nuts. Can be enjoyed warm or cooled. For a dash more sweetness, stir in honey after cooking.


Makes 4 servings

  • 1 cup plain whole fat yogurt
  • 1 teaspoon Wright salt
  • 1 teaspoon CoCurcumin
  • ¼ teaspoon black pepper
  • 1 cucumber, shredded and strained of excess fluid
  • Chopped cilantro for garnish
  1. Mix yogurt, Wright Salt, CoCurcumin, and black pepper together in a bowl.
  2. Fold the cucumber into the seasoned yogurt.
  3. Serve chilled. Top with cilantro.


Makes 4 servings

  • 1 tablespoons ghee or avocado oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon CoCurcumin
  • ½ a medium yellow onion
  • 1 clove garlic
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon Wright Salt
  • 1 green chili sliced into coins (optional)
  • 1 cup plain, full-fat yogurt
  1. Heat ghee or avocado oil in a skillet at medium-high heat. Add onion and sauté until translucent. Add garlic and cook for another minute. Add chili if using.
  2. Whip the yogurt with a whisk for 30 seconds.
  3. Add the yogurt over the top of the onions, garlic, and chili. Let cook for 10 seconds and immediately remove from heat. If left on the heat too long, yogurt will separate.
  4. Serve warm.


  • ½ cup diced onion
  • 2 inches of ginger
  • 3 cloves garlic
  • 1 large tomato
  • 1 13.5oz can of coconut milk (not shaken)
  • 2 tablespoons ghee or avocado oil
  • ½ teaspoon chili powder
  • ½ teaspoon cumin seeds
  • 1 tablespoon CoCurcumin Powder
  • ½ teaspoon coriander, ground
  • ½ teaspoon fennel, ground
  • cup summer squash
  • 2/3 cup diced sweet potato
  • ½ cup carrots, diced
  • ½ cup okra, cut into coins
  • 6 oz tofu
  1. Place onion, ginger, garlic and the tomato (cut into pieces) in a food processor or blender. Blend on high speed until the ingredients make a paste, about 1 minute.
  2. Open the can of coconut milk and remove about 6 tablespoons of coconut cream from the top of the can and place the cream in a separate bowl.
  3. Pour the rest of the coconut milk into a bowl and mix with a whisk to combine the liquids and solids. Set aside.
  4. Heat a large 4-quart saucepan on medium-high heat. Place the ghee or avocado oil and let heat for 1 minute. Add the cumin seeds, cooking them until they pop, about 2 minutes. Add in the garlic, onion, ginger, and tomato paste and cook for about 1 minute.
  5. Mix in the CoCurcumin, coriander, and fennel and mix into the mixture. Add Wright Salt.
  6. Add the summer squash, sweet potato, and carrots. Stir vegetables for about 2-3 minutes. Add in the coconut milk liquids that are in the medium bowl. Simmer uncovered on low heat for 10-12 minutes, or until vegetables are tender.
  7. Once the sweet potatoes are fork tender, add in the okra and cook for another 5 minutes. Incorporate more Wright Salt to taste.
  8. Serve over rice with cilantro on top

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