Fuel your digestive fire with this pickle

Ingredients

1/2 cup Carrot (finely julienned)

1/2 cup Ginger Root (finely julienned)

1/2 cup Raw Mango - (finely julienned)

1/2 cup Turmeric Root (finely julienned (use gloves))

1/2 tsp. Cayenne Pepper

1 tsp. Salt Himalayan

2 Tbsp Coconut Sugar

1 tsp. Black Mustard Seeds

1 tsp. Coriander Seeds

1/2 cup Rice Vinegar

2 Lemons (Juiced)

1 Tbsp Extra Virgin Olive Oil

Directions

Julienne the carrots, ginger, turmeric and mango. Set aside. This takes the time.

Add sugar, salt and cayenne pepper to the vegetables and mix well.

To a large frying pan add the olive oil. Once hot add the mustard seeds and coriander seeds. Once the seeds start to spurt, add the vegetables now and stir well for just a minute.

Add the vegetables to a dry glass jar and now add the vinegar and lemon juice. Shake well and keep in a sunny spot in the kitchen. This is ready to eat in half a day. Keeps well in the refrigerator for a week. Add to salads and bowls and eat with any warm savoury porridge meal.

EASY SUBSTITUTES

Julienne ginger add lemon juice and salt and keep aside for half a day. Start with this before lunch and dinner. Another option is fermented carrots or Sauerkraut