Cucumber Raita
A good dish for Vata, in smaller amounts Pitta and Kapha; the cumin cuts Kapha.
1 large cucumber
2 cups plain organic yogurt
1/2 t Sea Salt
1/2 t toasted crushed cumin seed
paprika
Wash, peel, and grate cucumber. Squeeze out excess water. Stir in yogurt to make a smooth mixture. Add salt and all but a pich of the cumin and combine. Sprinkle with the reserved cumin and paprika and serve with vegetables, crackers, pita bread.
Note: Add sliced water chestnuts and cooked, cut spinach (with water removed) for a healthier spinach dip. Cut out the middle of a large loaf of round sour dough bread or pumpernikle and add the raita in the prepared hole. Cut up the bread removed into small pieces to be dipped into the filling