Enzyme activating Orange Peel Relish

If you’ve been enjoying my recipes from Phyto Bites, I apologise for the delay. As you know, I created Phyto Bites on my blog as unique anti-inflammatory recipes. Every recipe is curated through Functional Medicine Nutrition with an intention to support some body system. I know how you might struggle with digestion, which is really at the core of every other symptom and condition. I meet people every day who give up foods simply because they cannot digest them.

This recipe is an ancient one, and you can look forward soon to an entire Ancestral series. I’ll share the details of that series with you soon. This recipe has been handed down for generations! In fact, each time I mention it to someone, they cannot believe what goes into it! I always receive a reaction of scepticism and then once they’ve tasted it, the reaction changes to awe!

In our culture, this would be called a pachadi. I translated it to relish to make it more universally meaningful. Many people have inadequate enzymes for digestion, and this includes my husband. In your digestive process, there is a phase called the Cephalic phase, which is the first phase of your digestion. During this phase, something in your brain triggers your mouth to release more saliva and more enzymes to increase the strength of your digestion. I have spoken about gratitude to your food or some form of prayer in an article before, which also does this job. In this recipe, the explosion of tastes in your mouth, triggers this same release of more saliva and enzymes, to improve the digestion of your meal.

My Enzyme activating Orange Peel Relish is loaded with different phytonutrients and more than 60 flavonoids including citrus flavanones, anthocyanins and a variety of polyphenols. Most people cannot even think of eating the peel of an orange! But it has exponentially higher fiber than an orange. It is usually bitter, which might keep you away. As I told a client recently, when a food is bitter, it’s usually a sign that it’s very beneficial. Bitter flavours are very important. There is afeedback loop between your taste and your brain. It is also said that bitter tastes destroy some of the karma associated with illness and disease. Let’s breakdown the ingredients of this recipe before going into it. Think of this one like the essence of many oranges coming together in potent power.

Orange Peel-Orange peels are anti-inflammatory, have anti cancer power, improve your digestion, speed up your metabolism, and are said to lower blood pressure and cholesterol! Beyond that, they support liver detoxification and digestion. They contain calcium, copper, magnesium, vitamin A, folate and other B vitamins! For more information on what each of these vitamins and minerals do in your body, download my Vibrant Vitamins Might Minerals E-Book!

Tamarind– As you know, tamarind has been an integral part of Indian cuisine for eons! Tamarind is high in Magnesium, Potassium, Iron, Calcium, Phosphorus, and many B Vitamins. It is a potent antioxidant and can be anti fungal and antimicrobial.

Sesame Oil– Sesame oil has long been associated with antimicrobial benefits, supports treatment of diabetes, helps in the treatment of multiplesclerosis and hypertension. Although it is an oil that has been used by my ancestors for centuries, I do caution against using it as the sole oil in cooking. It is an omega-6 oil, and excessive consumption of it can lead to lowered omega-3 levels.

Always remind yourself that food is medicine! My mantra is to enjoy every phase of food, from conception to creation to consumption!  This entire recipe is great to have at the start of your meal to stimulate those digestive juices and to optimise your digestion! If you try this out and love it as much as I do, share a picture on instagram and tag me @phytothrive!

Enzyme Activating Orange Peel Relish
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A wonderful balance of five tastes with orange peel as the star

Course: Side Dish
Cuisine: Indian
Servings: 4 people
Author: Deepa Kannan
Ingredients
  • 2 peels Orange
  • 1 small lemon size Tamarind
  • 2 tbsp Sesame Oil
  • 1 Red Chilly
  • 1 tsp Red Chilly Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Mustard Seeds
  • 20 Curry Leaves
  • 1 tsp Organic Jaggery or Coconut Sugar
  • 1 small piece Whole asafoetida Do not use the powder as it contains gluten
  • 1/2 tsp Broken Urad Dal
  • Salt
Instructions
  1. Chop the orange peels into very small squares. Make sure they are just about half a cm square. In the meantime, soak the tamarind in a 1 cup of water and 

  2. In a hot pan, heat the sasame oil. Add the mustard seeds, urad and red chilly and wait a moment until they pop. Add the orange peels and saute for a minute. Add the turmeric powder, chilly powder, asafoetida, salt and tamarind water. Cover and cook on low heat for 7-8 minutes

  3. Towards the end, add in the jaggery and curry leaves. Top with a little sasame oil. It will last in your fridge for more than ten days. To use it as an enzyme activator, spend a moment before your meal thinking of the five flavours within it, which are salty, sweet, bitter, sour and spice. Take a little in your tongue and allow your salivary glands to work. Then start eating your meal!

2 Comments

  1. Good one Deepa . This is resembling chutney that is made with lemon, big yellow lime . This will definitely taste good with plain Dhal .As a side dish .

  2. A slight variation is to use Methi – Chilly powder. Dry roast a tsp of methi seeds , a little lump of asafoetida and 3-4 red chillies . Grind this together and use this instead of plain chilly powder . It makes all the difference in flavour to any pickle, relish or even occasionally , a curry!

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