CCF, short for cumin, coriander, and fennel, is Ayurveda's original three seed blend, well-known for supporting healthy and comfortable digestion. This famous blend is most commonly enjoyed as a digestive tea, but it's certainly not limited to being consumed in liquid form.
Banyan’s new CCF Spice Mix was created to bring the flavor and benefits of CCF to the kitchen.
Having CCF Spice Mix at the ready on your spice rack offers an alternative way to support your lifestyle with one of Ayurveda’s favorite herbal staples.
This balanced and flavorful powdered blend of seeds can be used for all kinds of cooking and baking, from sautéing vegetables to spicing up your homemade breads and crackers. Simply add to your food during the creation process, or sprinkle on top of your meals for an extra savory touch.
The following recipes offer several healthy and delicious ways to enjoy this savory spice blend. We also encourage you to experiment and come up with your own!
The Recipes:
- Quick & Easy CCF-Dusted Avocado Toast
- CCF-Spiced Vegetable Stir-Fry
- Stuffed Peppers with CCF Veggies and Quinoa
- Nourishing CCF-Spiced Lentil Soup
Quick & Easy CCF Avocado Toast
Serves: 1
Prep time: 5 minutes
Adding a generous sprinkle of CCF Spice Mix to your avocado toast is a simple and easy way to dress up this classic for a quick and healthy snack, any time of day. The organic cumin, coriander, and fennel blend adds a bit of flavor while supporting a healthy and comfortable digestive experience.
Ingredients
- 1–2 slices bread of your choosing
- 1–2 teaspoons extra virgin olive oil
- ½–1 ripe avocado
- 1 teaspoon CCF Spice Mix
Directions
Toast bread to your liking and drizzle with olive oil. Slice the avocado and spread or mash onto your toast. Sprinkle generously with CCF Spice Mix.
CCF Vegetable Stir-Fry
Serves: 4
Dosha effect: tridoshic; may increase vata if eaten in excess
This versatile dish can be made with whatever veggies you have on hand. It makes a complete and satisfying meal on its own, or can be served with rice, tortillas, or other grains. This is especially recommended for vata dosha, or anyone in need of extra grounding nourishment. To make this recipe vegan, simply use olive oil instead of ghee.
Ingredients
- 2 tablespoons extra virgin olive oil or ghee
- 1 tablespoon CCF Spice Mix
- 1 teaspoon Hingvastak powder
- 2 cups mixed vegetables of choice (broccoli, bell peppers, carrots)
- 1 cup cooked chickpeas
- 1 tablespoon soy sauce or tamari
- Fresh cilantro for garnish
- Cooked rice or tortillas (optional)
Directions
Heat olive oil or ghee in a large skillet or wok over medium heat.
Add the mixed vegetables and sauté for about 5–7 minutes, or until tender. Stir in the cooked chickpeas and CCF Spice Mix, then cook for an additional 2–3 minutes.
Drizzle with soy sauce or tamari and mix well.
Remove from heat, garnish with fresh cilantro, and serve with warm tortillas or rice if desired.
Stuffed Peppers with CCF-Spiced Veggies and Quinoa
Serves: 4
Dosha effect: Balancing for vata and kapha
Who doesn’t love a good stuffed veggie dish? This hearty meal combines protein-rich quinoa with veggies, black beans, and just the right amount of spice, all mixed up and baked inside a bell pepper. It makes a perfect healthy meal for gatherings, or simply for a weekday staple. For vegans, use olive oil in place of ghee.
Ingredients
- 4 bell peppers, halved and seeds removed
- 1 cup cooked quinoa
- 1 cup mixed vegetables of choice ( zucchini, corn, peas)
- 1 tablespoon CCF Spice Mix
- 1 cup black beans, soaked and cooked until tender (or canned)
- 1 tablespoon olive oil or ghee
- Salt to taste
- Fresh lime juice for serving
Directions
Preheat the oven to 375°F (190°C).
In a large bowl, prepare the filling by combining the cooked quinoa, vegetables, black beans, CCF Spice Mix, olive oil or ghee, and salt. Mix well.
Stuff each half-piece of bell pepper with the quinoa mixture and place carefully into a baking dish.
Cover the dish with aluminum foil and bake for 25–30 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
Allow to cool slightly and drizzle with fresh lime juice before serving.
CCF Spiced Lentil Soup
Serves: 2
Prep time: 30 minutes
This mildly spiced lentil soup is a warm and nourishing Ayurveda-inspired staple that can be enjoyed throughout the cooler months, or anytime you’re craving a simple, healthy, and satisfying one-pot meal. The addition of CCF Spice Mix adds a delightful flavor, as well as an extra boost of digestive support.
Ingredients
- 1 cup red lentils (soaked, rinsed, and drained)
- 1 tablespoon ghee
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon CCF Spice Mix
- ½ teaspoon turmeric powder
- 1 large carrot, diced
- 1 large tomato, diced
- 6 cups vegetable broth or water
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Lemon wedges
Directions
Rinse the red lentils under cold water until the water runs clear. Set aside.
In a large pot, heat the ghee over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 3–5 minutes.
Stir in the CCF Spice Mix and turmeric powder, cooking for another minute until the spices are well toasted and aromatic.
Mix in the diced carrot and tomato, sautéing for a few minutes until they start to soften.
Add the rinsed lentils to the pot along with the vegetable broth or water. Bring to a boil, then reduce the heat to low and cover. Simmer for about 20–25 minutes, or until the lentils are soft and the soup has thickened.
Season the soup with salt and black pepper to taste. If the soup is too thick, you can add more water or broth to reach your desired consistency.
Garnish with fresh chopped cilantro and serve with a wedge of lemon on the side.
