Monday, December 24, 2012

Coconut Milk Ganache

For my vegan friends and lovers of chocolate. Easy and versatile ganache, to put over cakes, baked fruits and pies. An elegant and lovely sauce for the Pitta dosha.


6 oz semi-sweet chocolate, finely chopped

4 oz organic coconut milk

1/2 tsp cardamon 

1/2 orange peel

1/2 tsp ginger

Pinch of chilli pepper

Pinch of salt

Monday, December 10, 2012

Lentil Chili with Chocolate…“The Chili That Makes You Feel Good!”

"By Tania Morrison, who recently used this winning recipe in a chili cook off fundraiser".

Recipe adapted from Brazen Kitchen’s original recipe
This simple chili is rich with hearty yet elegant Le Puy lentils, sophisticated spice alchemy, and chocolate!  Delicious and nutritious!

3 tablespoons olive oil
1 teaspoon clarified butter
1 large leek (white and light green parts only), finely chopped
2-3 tablespoons garlic, finely chopped
2 tablespoons ginger, finely chopped

Sunday, December 2, 2012

Savory Cocoa blend

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.

·      1/4 cup organic cocoa
·      1/4 cup organic cumin powder.
·      2 tsp Spanish paprika
·      2 tsp ground coriander
·      2 tsp chilli powder.
 2 tsp ground red peppercorns.
 1 tsp sea salt
 1 tsp ground allspice

Combine all the ingredients and keep in a airtight container out of heat and light.

Thursday, November 29, 2012

Parasite purification

By Rachel Freeman


Up 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 year.

In Europe, parasite cleanses are more common

Spiced Dates

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.

15 plump dates
1 tsp orange peel powder
½ tsp chili

Moist quinoa Chocolate Cake.

No one will believe that this chocolate cake is made with cooked quinoa - no flour required! It is kid-friendly and gluten-free. Adapt the spices according to your dosha.

Serves 8-16


2/3 cup white or golden quinoa

1 1/3 cups water

1/3 cup coconut milk

4 large eggs, or substitute

Monday, November 19, 2012

La Kama North Africa spice Mix

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.

Common tonic spices

This is a guideline of spices that fortify your system in the winter and in the summer. Combine the spices according to your dosha or to your health needs.

· Physical fatigue: cocoa and pomegranate
· Mental fatigue: cocoa, mint, saffron, sage
· Depression: black pepper, nutmeg, rosemary, saffron
· Memory loss: black pepper, cocoa, curry leaf, nutmeg, and rosemary, saffron, sage

Spice tonic Recipe

This tonic can take different variations of expression. It can be a culinary complement to your food, a tincture or a honey infusion.

For culinary uses
1/2 cup pomegranate powder
1 tbsp cocoa powder
1 tsp nutmeg powder
1/2 tsp celery seeds
1/2 tsp black pepper
Pinch of rosemary
Pinch of sage

The Tonic Effect of Spices

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 convalescence.

Wednesday, November 7, 2012

Sage and Rosemary Spaghetti Squash

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.

Tuesday, November 6, 2012

Protein Sesame Balls

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.

Thursday, November 1, 2012

Spice Blend with Chilies, for Kapha and Vatta Doshas

Here is a lovely spice recipe you can store in your kitchen given by the Tunisian cuisine. It is commonly used in stews and stuffing, and you can lightly sprinkle it on your food before serving.

The Wonder of Chilli Peppers

-->VK reducing P increasing
I don’t know about you, but I always get intimidated when I experiment with strong flavors in the kitchen - like the bitterness of oregano, the stink of hing and the strong heat of chilli peppers.

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 cooking.

Thursday, October 4, 2012

How to do a 3 Day Purification at Home

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.

Thursday, September 27, 2012

Wild Rice with Figs and Balsamic Mushrooms

Serves 6
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.

Wednesday, September 26, 2012

Catherine's Women's Blend Almond Crunch

Thank you Catherine. Love your initiative to blend Satya Spices`s Women's Blend with your delicious almonds.


1 handful of raw organic almonds
1 tsp of Satya Spices - Women's Blend
1-2 bananas
Pinch of maple syrup
1 tbsp ghee

Saturday, September 8, 2012

Corn and Summer Squash Chowder

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.

Serves 4

20 minutes 


1 quart coconut milk
1 1/2 cups fresh corn kernels
4 tsp of corn flour
1 cinnamon stick, 2 inches long
5 cilantro sprigs, finely chopped
1 mint sprig, finely chopped

Corn on the Cob with Satya Spices

Recipe given by Gurprasad, Thank you !

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.

Friday, August 31, 2012

Fast Tomato Sauce

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

Broiled Tomatoes with Feta Cheese

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.

Serves 2


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

Tomato soup

Serves 4

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.


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)


Friday, August 24, 2012

talks on vibrations 08/24 by Altitude | Blog Talk Radio

This talk from altitude radio clarify the concept of frequency or vibration in the bioenergetic structure of being. It expand your understanding of the use and consequences of personal choices.
talks on vibrations 08/24 by Altitude | Blog Talk Radio

Wednesday, August 22, 2012

Sunflower Butter in Zucchini Roles

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. 

Friday, August 3, 2012

Yellow Pepper Cold Soup

This soup is very colorful. It uses few ingredients and balances the Vatta and Pitta doshas. Add Satya Spices for your dosha and enjoy the creamy, soft texture of this soup.


3 yellow peppers, medium to large
2 cups plain yogurt
1/2 tbsp of chipotle or chilli
1/2 tbsp salt

Buttermilk, Beet and Scallion Cold Soup

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 Jalapeño and Lemon Cold Soup

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.

Avocado cold soup

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.

Monday, June 4, 2012

Ayurvedic Suggestions for Cooling Pitta

Fresh, 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 temperature.

Fresh 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

This 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

Dry 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 chilled. 
Makes 4 servings.

Mango coconut Milk

This drink is very satisfying for Pitta dosha. It is rich nourishing, refreshing and invigorating.
One fresh peeled and sliced ripe sweet mango
2 cups of coconut milk
Sugar to taste
1/4 teaspoon cardamom
Boil milk and allow to cool to room temperature. Place all ingredients in a blender and blend until smooth. Makes 2 servings.

Rose Lassi

Delicate drink to cool Pitta dosha in summer days.

1/2 cup fresh yogurt
1 cup water
or 1 teaspoon rose petal water
Sugar to taste
1 pinch ground cardamom (optional)
Blend all ingredients until smooth.

Summer Mint Drink

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.

For 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.

Saturday, May 12, 2012

Detox Tea for Each Dosha

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.

For Pitta:

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

For Vatta:

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)

For Kapha:

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)

Vatta and kapha doshas can also drink Tulsi tea.See the properties of tulsi Tulasi: the Holy Herb  
Larn how to make a cup of Tulsi tea.  

Camu Camu and Dill Ghee in Steamed Kale

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.

Serves 4


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

Psychological Attributes of Pitta Individuals

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
Natural leaders
Geared for success as well as high achievers
Willful, determined and ambitious

Now if the Pitta dosha is out of balance, you will observe:

Overly intense
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.

Tips to Balance Pitta Dosha

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
Meditate daily
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
Smile more

Tuesday, April 10, 2012


This tea guarantees an instantaneous cooling and tuning of the stomach. Make the tea strong in cases of nausea, burning sensations in the stomach, colic, menstrual cramps or to refresh your breath.

1 cup of water
1 cup of fresh coconut water (you can substitute this with organic coconut milk)

Monday, April 9, 2012

Fennel, the Totem Spice for Pitta

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.

Friday, April 6, 2012

Ragi Idli. tridosha

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.

Wednesday, April 4, 2012

Understanding oleation and how to do it at home

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.

Advices Along with the panchakarma Treatments

      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.

Rejuvenation: the result of panchakarma

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. 

The Process of Pancha Karma

 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).