10 Ayurvedic tips you want to know in early summer

 Summer is pitta time, and in early summer our bodies use the extra fat accumulated in the winter. Our appetite changes and our Agni (digestive fire) increases so the body is ready to change to a diet that is lighter and better to sustain the heat of the summer.

Simple Basmati rice

Basmati is a fragrant, nutty-tasting long grain rice grown in the Himalayas and Pakistan. “Bas” in Hindi language means “aroma” and “mati” means “full of,” hence the word Basmati — or “full of aroma.” The key to making basmati rice that is light, tender and fluffy is to rinse it first, otherwise, the grains will be gummy and stick together. It only takes a minute or two. Simply place the rice in a bowl with water, and then swish it around to release any excess starch. The water will be cloudy at first but after several rinses, it will be clear.

Coconut and lemon soup

When the fall start I  run to a soup that is vatta reducing but not as heavy as for winter soups. The secret of this soup is the basic broth. You can choose this soup to be vegetarian by making the broth with kombu ( seaweed), instead of using fish sauce. The broth is so versatile you can add rice noodle, ( cook them separately) mushrooms and tofu. The creamy lemony test is recomforting, you can also add a tsp of ashwagandha in case of convalescing.

Ayurvedic tips to cool down in a heat wave

Heat will naturally increase pitta dosha causing the discomforts to relate to that dosha. Headaches, fatigue, inflammation, dizziness,  and fainting. It can usually be treated with rest, a cool environment and hydration (including refuelling of electrolytes, which are necessary for muscle and other body functions). 

Rosted Hummus Carrots and Dill

I found summer potluck parties a great fun and a great joy. I also enjoy sharing new recipies in the community and feed them with new ideas for a healthy living. This rosted carrot hummus is a friendly addition to any savory dish. Carrots can be replace by beets and mints or just make both for a colourful summer plate. I also like to garnish this dish with fresh edible flowers.

Sweet Potato and apple Brownie

I have being postponing to post this recipe, however every time I do at home, I have an intense desire to share this succulent, and healthy recipe. These brownies are originally from Chef Jacques La Merde from IQ FOOD Co. in Toronto. This recipe is from his famous dessert menu.
I have added some spices and experiment with a different flavour of fruits, like adding pieces of apple or pear. Either way, this dessert can make kids eat their protein and still look for more.

Cauliflower Dahl

I am not sure how missed this soup for the winter season. Cauliflower have a delicate and sometimes bland taste that you need to be precise in the use of spices, oils and herbs. 

 

I found the richness of the coconut milk very nourishing for the winter months, however coconut being a cooling milk need to be well compensate it with warming spices like ginger.

Bread free Stuffing Balls

These festive bites have all the flavours of traditional stuffing, but they’re protein-packed, bite-sized, and gluten-free, to boot.

You can store the uncooked balls in the fridge (tightly wrapped up on a plate) for up to 36 hours before baking, so there's less fuss the day of a big meal. The uncooked balls can also be frozen in a freezer-safe bag for 1 to 2 weeks. To bake, simply pop the frozen balls on a prepared baking sheet and bake for 30 to 33 minutes (they need roughly 7 to 10 minutes more bake time when baking from frozen). Also, the Cranberry-Pear Sauce can be made 1 to 2 weeks in advance and frozen until ready to use.
Thank you Angela Clipton for your lovely recipe.

Vegan Peppermint Patty Slice

From Oh She glows
This peppermint patty is a showstopping dessert that's coloured naturally with spinach—though only you and I will know its nutritious secret! As an added bonus it’ll only set you back 15 minutes of prep.
The filling calls for at least 4 hours of freezing time, so I like to whip it up before bed to pop in the freezer overnight. This way, all I have to do the next day is add the ganache on top and freeze it for another 10 minutes.

Ashwagandha almond butter

Raw almond butter can be tedious to make but it is worth the patience, especially when you know the health of your adrenals is on the line. Having this adaptogenic version of almond butter on hand is as useful as it is delicious. You can use it as an ingredient in other dishes or add it as a topping on things like toast with honey and cinnamon. You can also use cashews instead of almonds. Soak them overnight.