Cocoa is popular in Mexican cooking, specially as a spicy beverage and
in savory dishes. This blend you can used as a salad dressing based,
vegetables and grains. This blend makes 1 cup. Excellent for Vatta
doshas. My pitta friends can reduce chili and add pomegranate powder or
dill wed. Love to hear your feedback.
until relatively recently in Canadian history, a parasite cleanse was a
regular (annual or semi-annual) part of our health regime.
Historically, up until the 1930s, people woud use castor oil or other
home remedies to purge their bodies or any parasites, once or twice a
I usually don't pay a lot of attention to food composition, but dates are a very impressive source of minerals, natural sugars and vitamins. Dates are perfect tonic for all doshas and for children. This particular recipe is sexy, exotic and delicious.
My favorite part is that it can be served as part of a meal or as a dessert. The secret of this recipe is to select big, juicy dates.
Ingredients 15 plump dates 1 tsp orange peel powder ½ tsp chili
This mix is the most common Moroccan seasoning, used to
flavor soups, stews, and slow cooked dishes. Combine the following spices and
keep stored in an airtight container. It make about ¼ cup. The heat is mild.
Good for vata and kapha.
It is very common to think of spices as a culinary
experience only. However, they also play an important role in human health and the
prevention of disease. Today, I would like to expand on the concept of support
and maintenance in health using common spices. Look at the word “tonic”. This
is the main quality of many spices. Tonics fortify cellular capacity to perform
under stress, aging, disease, weakness, in childhood, surgery, or general mental
fatigue. Common tonics are usually rich in anti-oxidants, found in turmeric,
chili, pepper, clove, ginger, mustard, and nutmeg. Tonics are also suitable as
a daily supplement, especially in wintertime, or as mentioned before, in
The texture of a good Spaghetti Squash goes with spices very well. The secret of this recipe is to remove the extra moisture by allowing a few minutes to drain. Squash is a great food for all of the doshas, you can adjust by adding your body type spices. Squash are rich in calcium, sodium, potassium and iron.
Sesame seeds is a protein food. 1 tbsp of sesame is equivalent of 60 grams of beef. That may inspire you, as well as this 10-minute recipe to boost your energy and iron levels. This recipe decreases Vatta and increases Kapha and Pitta. Adjust the spices for your dosha. Those with a Kapha dosha can add some ginger and those with a Pitta dosha can add some pomegranate.
It is through experience that I have made peace with these
flavors. I just need to realize that if I use them for my daily cooking I need
to use them at 10% of the spice blend. Following the simple formula of making
strong flavors only 10% of the blend, you will be successful in your
Ayurveda suggests purifying yourself twice a year. Spring and fall are the indicated times. Purification, or Panchakarma, is ideally done for either 7, 14 or 21 days, depending on your health. If you are are out of balance, Ayurveda suggests a good 21 days of purification, which consists of daily body work, purgation and rest.
Triphala is a well-known Ayurvedic digestive tonic, comprised of 3 traditional Ayurvedic herbs that help promote proper digestion, colon health and liver support. Triphala is now recognized worldwide as a bowel tonic superior to common laxatives, as it helps establish and maintain digestive health naturally.
The chewy texture of wild rice is satisfying to the Yang part of us. It is comforting and light in the fall and goes well with many versatile companions such as squash, cranberries and apples. This recipe adds color, texture and dimension to any meal. It can be served cold or hot.
This creamy, rich texture chowder is good cold as well as hot. If yellow tomatoes are available, use some mixed with he red, the exotic flavor of cinnamon basil would also be delicious with the other spices.
Cooking corn on the cob can be very simple, however, if it is overcooked the ears can harden and it may loose its sweetness.
Boil in a large pot of water; add a pinch of sugar, if desired, to enhance the naturally sweet flavor of the corn, but avoid adding salt which makes the kernels hard. Pull the husks and silk off of the ears of the corn, then add the corn to the pot.
Return the water to a boil again and cook the corn for 3 minutes only. Depending on the size, variety, and freshness of the ears it may take another minute. Drain.
For the sauce:
You can use ghee or sesame oil, 2 tsp for 3 ears of corn
1/2 tsp Satya Spices of your preference
Fresh herbs such as mint, peppermint basil, oregano or coriander, chopped
Mix all well and pour on top of the corn. Enjoy it.
Cherry tomatoes are frequently sweeter and more flavorful than standard tomatoes. They are also abundant in the garden in late summer.
They can create an excellent sauce over broiled zucchini, rice or fresh avocados. This sauce is not a slow simmering type of sauce, but one that is created quickly and seasoned lightly, maintaining the freshness and lively flavor of the tomatoes. Use fresh herbs, as dried herbs do not work here.
2 cups of cherry tomatoes
1/4 cup water
2 tsp of sugar cane
2 tsp of ghee or olive oil
Fresh herbs such as basil, marjoram, tarragon, coriander, dill (optional)
2 tsp of Satya Spices. As tomatoes are heating, I suggest using Spring Rain or Pitta Cottage Spices
This can be ready in 10 minutes! The feta cheese is sharp and tangy and makes the taste of the fresh tomatoes even. You can also use fresh goat cheese or fresh boccochini. This is a fine accompaniment to a lunch or dinner salad.
2 medium-sized or large firm, but ripe, tomatoes
2 to 3 ounces of feta cheese
2 tsp fresh herbs (basil or oregano are good choices)
2 tsp of Satya Spices for your dosha (Spring Rain works wonders with this recipe)
2 tsp virgin olive oil
Freshly ground black or red pepper
Nothing is simpler than this recipe. The secret of this soup lies in the freshness of the tomatoes, so it is ideal to do it in the early fall. Choose tomatoes that have not been refrigerated and are very ripe. Ingredients:
10 fresh tomatoes
4 tbsp of ghee
3 bay leaves
4 tsp spring rain from Satya Spices
1 tsp of rose water (to neutralize acidity)
At the end of summer all of the yellows colors are so well orchestrated in the garden. Here is a quick and simple recipe that will satisfy all doshas. Make it richer for Vatta by adding some goat cheese to the mix of herbs. Customize your dish with Satya Spices for your constitution.
I love to plant beets and I enjoy the versatile and colorful presence of beets on the table. I can enjoy the nutrition and nourishment of beets on hot summer days, without having to use the oven. The flavor of this soup is surprisingly complex and it has a satisfying texture.
1 pound large beets, peeled and cut into large chunks
1/4 cup scallions, trimmed and chopped
3 cups buttermilk or coconut milk
1 1/2 tsp Satya Spices for your dosha
1 1/4 tsp salt
Puree all ingredients in a blender until chunky. Refrigerate until cold, approximately 1 hour. Stir well and add more buttermilk or coconut milk before serving, if desired.
For Vatta: use buttermilk
For Pitta: use coconut milk
Watermelon is a sweet and cooling food. It is great for the Pitta dosha and very refreshing on hot summer days. Jalapeños add heat to this soup, making the watermelon accessible for the Vatta and Kapha doshas. You only need a few minutes to blend this soup. The bonus of blending is that, unlike juicing, the healthy, filling fibers remain.
Usually ayurveda do not suggest to take cold drinks or soups, since it slow down the internal fire. However, being a pitta dosha, and being enfront of the stove is really a blessing. All you need for this soup is a good blender and a refrigerator. Just a few ingredients and 15 minutes preparation can make more time to enjoy your summer.
sweet fruit and fruit juices are beneficial for
balancing Pitta. They provide nutrition and keep the body cool and
comfortable. Watermelon juice, fresh cucumber juice, lettuce juice and
coconut milk are four of the most beneficial juices to pacify
pitta. By consuming at least one of these items several times a day
you will notice a tremendous difference in your reaction to the high
herbs such as mint, cilantro and watercress can also be juiced or
made into a chutney to balance pitta. Or steep cooling herbs in
boiling water each morning, cool to room temperature and drink the
water through the day to get the benefit of the herbs and hydrate your
physiology. Favor cooling spices such as cardamom, coriander, and
fennel when cooking. Use Organic Rose Water or rose petal conserve as
a cooling food supplement or add to summer drinks.
Salty Lassi is spiced with cumin and is a great
refreshing drink in the summer.Feel free to experiment
with other cooling spices like fennel and anise.
1 tsp cumin seeds
1 cup plain yogurt or coconut milk
1 cup chilled milk or water for vegans.
2 teaspoons lemon juice
1/2 to 1 tsp salt
1/2 cup of ice cubes
A dollop of plain yogurt for garnishing
roast the cumin seeds for a few minutes until you
start getting a wonderful aroma. Cool and grind to a
coarse consistency. In a blender blend all the
ingredients. Top it up with a dollop of yogurt. Serve
This is an spectacular cooling drink, easy to do. Enjoy the restoring effects of fresh mint.You can do it with water of milk based.
syrup: Pour 1/2 cup boiling water over 1/2 cup sugar in a small
bowl, stir till sugar dissolves. Stir in 1/4 cup of tightly compacted
fresh mint leaves (without the stems). Cover and chill for a
minimum of four hours. Strain mixture through a sieve. Discard
leaves. Store syrup for up to three days. To use the syrup for a
water based drink: Place one tablespoon of mint syrup with about one
cup of room temperature water and stir.
For a milk-based drink: You can also add 1-2 tablespoons of half-and-half cream to the water and syrup for variation.
Sipping warm teas throughout the day is an effective way to flush ama (toxins) out from your body. Put all of the ingredients, except mint and lemon juice, in a medium saucepan with 4 cups of filtered water. Let it boil for 3 to 4 minutes. Let it rest and add the lemon and the mint at the end, let it rest for a while longer. Strain into a tea pot or thermos. Drink it warm if possible.
1 tsp fennel seeds
1 tsp coriander seeds
½ tsp cumin seeds
10 fresh mint leaves
½ tsp lime juice
Raw organic sugar such as sucanat
1 tsp fennel seeds
1 tsp cumin seeds
½ tsp coriander seeds
½ tsp fresh ginger
½ lemon squeezed
1 tsp of honey (add at the end)
1 tsp cumin seeds
1/2 tsp coriander seeds
1 stick of cinnamon or licorice
10 fresh basil leaves
Lemon juice (add at the end)
The vibrant,deep green color of kale certainly demonstrates that it is a power food for anemia and other blood disorders. Due to the slightly bitter taste, it is suitable for the Pitta dosha. This recipe is made in minutes and will impress your taste buds with its simplicity.
4 cups of chopped kale leaves, curly or flat
½ cup of ghee
1 tbsp of fresh dill
1 tbsp of fennel leaves
1 tsp of camu camu (if you don’t have camu camu you can replace it with 2 tbsp of fresh lemon juice)
½ tsp grated lemon zest
Salt to taste
Ground fresh pink pepper
If you are a Pitta, you need to qualify yourself not only for your bright intelligence, confidence and leadership.When the Pitta dosha is in balance they demostrate enthusiasm and wit and are fun to be around. They find joy in the simple things of life, and find pleasure in sharing that joy with others. They are uplifting and are successful in their jobs.
Here are a few attributes that make Pitta dosha people one of a kind:
Strong sense of discernment
Ability to focus on single objective at hand
Organizer and great planners
Perform well under pressure
Speech is clear and articulate
Geared for success as well as high achievers
Willful, determined and ambitious
Now if the Pitta dosha is out of balance, you will observe:
Controlling of others
Suppressive of emotions
Egotistical: enjoy power trips
Loud and aggressive
Tendency to erupt with anger
The mental imbalance relating to Pitta is burning out. They overextend in their potentials and they root their relation to life in anger, fear, anxiety, jealousy, obsessive-type behavior and deep seated emotional problems.
Favor foods with bitter, sweet and astringent tastes
Favor cool, dry, and slightly heavy foods
Avoid salty, sour and pungent foods
Eat at regular times during the day and eat when you are hungry
Avoid refined sugar
Eat in a peaceful environment
Avoid artificial stimulants, such as coffee
Engage in calming activities, like waking in nature
Moderate use of sauna or hot yogas. Instead choose swimming, Tai Chi or walking
Select soft music
Take time to rest each day
Do volunteer work
Take cool showers
Use sweet and cooling essential oils, such as sandalwood and rose
Wear cooling stones such as moonstone, pearl, and blue sapphire
Massage your body with coconut oil daily
One of the spices that is worshiped by my Pitta friends is Fennel. The refreshing, expansive and bitter-sweet taste of fennel can cool down internal fire as well as make your digestion wind-free.
This sweet, spicy and warm spice was crowned as a symbol of success by the Greeks. Fennel is indigenous to southern Europe and the Mediterranean region and has been used as a condiment by the Chinese, Indians and Egyptians since antiquity. Of course, as the Romans used it as a spice as well as a vegetable, surely they were responsible for the distribution of fennel throughout Europe, where it has now been known for 900 years.
While we were in Kerala, we enjoyed a morning rice patty call idly, this fermented delicacy can be accompany by any chutney, however the best I have tried is with fresh coconut chutney. The base of idly is rice, combined with urad flower and ragi flour, most of them available in any Indian grocery store. Idly is easy to digest and is complementary to any vegetable dish.
As the month of April fades away and the spirit of deep detox is no longer in the air, I would like to suggest an ayurvedic practice to you that is not only delightful for the senses but will also nourish your tissues deeply as well as enhance your meditation.
The treatment is called oleation (Snehana) and you can do it everyday at home or have more deeply penetrating treatments with your ayurvedic practitioner. The benefits of this therapy are restfulness, strength, invigoration and cognition.
Dear; here some recommendations while you go thorough your panchakarma purification. It is vital you open the space for inner connection and quiet time. If you are not in a retreat settings you may want to consider this recommendations at home.
With the body clear of toxins and ama, it is much like a clean slate. Now the internal energy of the body can be rebuilt. The rebuilding process strengthens the digestive system and the immune system and entails taking additional special foods and herbs. These herbs are designed to enhance the strength of immune system and are revered for extending life.
Pancha Karma therapy begins with proper preparation. This includes several days or weeks of a special diet and herbs which begin the process of loosening up the ama and bringing it back to the digestive system for elimination. While the person is eating special foods and taking special herbs and ghee (clarified butter), oil and heat therapies are applied. These include the deeply relaxing therapies of Shirodhara,Abhyanga, (Ayurvedic massage), and vastis, (warm oil applications).