Turmeric shrimp with colorful vegetables

Ingredients for 2 people:

• 300 g shrimp, preferably fresh

• 200 g fisols (green beans)

• ½ zucchini

• ½ red pepper

• 1 small onion

• Coconut oil

• 1 dash of coconut milk

• Juice of half a lemon

• 1 teaspoon curry powder (I use Adios salt hot from Sonnentor)

• ½ tsp turmeric

• 1 pinch of ginger powder

• Non-iodized rock salt

• Black pepper

Preparation:

1. Fry the diced onion in coconut oil, add curry powder and fry briefly. Add the beans and red peppers and add a little water. After 5 minutes add the zucchini and simmer for 10 minutes. Season with salt and pepper and a dash of coconut milk.

2. Wash the shrimp and pat dry and season with turmeric and ginger. Fry in a pan with coconut oil and finish with salt, pepper and lemon juice.

My dosha tip: In Ayurveda, seafood and fish are considered difficult to digest, warming, sweet and nourishing. Fatty fish such as salmon or mackerel should only be eaten when the digestive fire is good. White freshwater fish are considered to be easier to digest. Digestive spices and lemon juice should therefore not be missing from fish dishes.

We recommend supporting the body with the organic herbal mixture from Agni 1-2 times a year. Digestive power in focus for a healthy life. ORGANIC Agni for a balanced stomach.