I am about to make another batch of this delicious mustard. I was surprised to find that I haven’t posted this recipe yet as it is one of my favorites. The cream cheese helps to preserve the pungency of the mustard, making a delicious condiment which is also a probiotic if made with home-made cream cheese as shown in this quick video.

Amounts are variable and according to personal taste. Warning! I like my mustard so pungent it clears out my sinuses with every taste, so you may want to start with less ground mustard and add more tasting it to decide how you like it as you go.

• 1T – 2T ground mustard (I like to use Colemans)
• 1/2 c (or more) home-made cream cheese
• 1 small handful dates (soaked in hot water and mashed)
• 1/2 t turmeric
• 1t ground coriander seeds
• 1/2 t ground cloves
• 1t ground fenugreek seeds
• 1t apple cider vinegar
• salt

Method: Put the mustard powder in little water and mix it around, let it sit about 5 minutes. Boil some water and pour over dates, cover and let sit about 5 minutes, then mash them up to a puree.

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This was a lucky discovery. Tasty and amazingly good for you as well. Fenugreek greens can sometimes be found in an Indian food market and are often used in Ayurvedic cooking.

Serves 4

• 1 large avocado
• 2c quinoa (cooked)
• 1/2 c green olives stuffed with garlic
• 1/2 bunch fenugreek greens
• 1/2 bunch mint
• 1/2 lime’s juice
• 1-2T e.v. olive oil
• pinch of salt and pepper

Method This is great for using up leftover quinoa but other grains like rice, buckwheat, or bulgar could also be used. Dice the avocado, slice the olives, rough chop the fenugreek and mint. Toss together and add the lime juice, olive oil and season to taste.

Fenugreek has a very uniquely light maple syrup aroma/flavor which really brings out the mint and goes well with the quinoa and avocado. It also gets into your skin and you may notice that you are smelling like maple syrup for a few days after eating it. A nice bonus for your workmates if you have terrible B.O

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Refreshing recipe for Fenugreek and Fennel Salad

Fenugreek: (Trigonella foenum-graecum) called methi in the Ayurvedic tradition, has been a trusted friend of mankind for a long time, perhaps even before crops were cultivated. It is widely used in Ayurvedic medicine and cooking, which dates back at least 4,000 years. The Ayurvedic philosophy of life comes down to us from the mysterious but sophisticated culture that flourished in the Indus valley and worshiped the Mother goddess. Fenugreek is especially renowned, in this tradition, as a warming digestive herb and galatagog.

An interesting property of fenugreek is it’s affinity for certain wild yeasts, which are beneficial to the digestive tract as well as being useful in the fermenting process of making traditional dosas or idlis, by attracting wild yeasts to the batter. Fenugreek is a great adaptogen, and its supportive function in the intestine cleans out impacted matter in the mucous membranes while adding a protective gum of it’s own to the walls of the intestine. The mucilagins in fenugreek (galactomannans) stimulate production of fluids, which also flush allergens from the respiratory tract, making it useful for treating bronchitis and congestion. It also reduces fevers and relieves inflammation. These gentle properties of both the seed, sprouts and the greens of fenugreek, are vital for modern urban dwellers. In fact, according to the Ayurvedic tradition, these properties also help with arthritis by cleaning out toxins accumulating in the fluids around the joints.

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serves 4. This refreshing and balancing salad will cool you down on a hot summer day.

• 2 bulbs fennel, sliced as thin as possible and placed in ice water while preparing remaining ingredients
• 1 bu fenugreek leaves, chopped (1c)
• 1/4 c extra virgin olive oil
• 2 t lemon juice
• 1 t harissa
• 1 lg garlic clove
• salt and pepper

Method: Toss together. Taste. Adjust flavor.

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