Thursday, November 19, 2015

Morning booster warm drink

This delicious golden drink is good for all doshas. It builds all 7 tissues and allow a smooth and steady fortification.
 This is how I make it:

2 cups Almond coconut milk (or any milk. Also can mix water and milk)
1/2 tsp turmeric
1/4 tsp ashwagandha
1/4 tsp shatavari 
1 tsp rose water
1-2 Tbsp shredded coconut
2-3 chopped dates and/or 1-3 Tbsp maple syrup (to desired sweetness)

Friday, September 18, 2015

Late fall Canadian Salsa

One way to use those extra tomatoes from your fall harvest is by making fresh salsa. In only 5 minutes you can easily make this salsa which tastes amazing with rice, vegetables or just eaten with tortillas. Good for kaphas and pittas but those of the vatta dosha should eat in moderation.

1/2 (55 g) Green onions
1 (10 g) Jalapeño pepper, seeds and membranes removed
1/4 cup (5 g) Fresh cilantro
1 teaspoon Fresh lemon juice
1 teaspoon Salt (optional)

Coconut whipping cream

This vegan whipped cream is excellent for the pitta dosha as a tasty addition to tarts or fresh fruits.
1 can Coconut milk without added guar gum (Added guar gum to the milk doesn’t allow the cream to separate from the liquid)
1 tsp Vanilla
1/3 tsp Coconut sugar

Sunflower Butter

Plain sunflower seed butter can taste quite bitter so I’ve improved its flavour by adding a touch of coconut sugar, cinnamon, and some virgin coconut oil to thin the consistency a bit. The result is a sunflower seed butter you’ll want to add to everything and eat by the spoonful. Even though it’s not almond or peanut butter, you won’t feel like you’re missing out at all when you make this nut-free spread. This recipe is originally from Angela Liddon.

German Rhubard and Meringue Cake

Christiane made this cake for my birthday and served it with fresh raspberry sauce. The tangy sweet and sour tastes make this dessert light and delicious.Thank you for your recipe Christiane!

Great Green Vegetable Tart

This is an elegant dish to serve at any celebration. I was served this dish for my birthday and was truly delighted. Here is the recipe for prosperity and the joy of being with good friends. SERVES 6

Wednesday, July 8, 2015

How to make syrups

how to make syrups
Most syrups warm up honey with the herbs of fruits. In ayurveda, honey should not be heated since it releases toxins, so it becomes poison to the body. Well, there is another ways to make medicinal and cooking syrups, I personally use jaggery which is very rich in minerals and natural sugars. I also use honey but I let the flowers or herbs to be macerated for a couple of weeks in a glass jar.

Honey Orange Kombucha Cocktail

Honey Orange Summer Cocktail
This drink support cleansing and is also refreshing. I like to experiment with my kombucha and this drink gather all the intriguing taste of fresh ingredients with fermented ingredients. Kombucha is pitta increasing.

Ingredients 2 people.

1/2 cup (120 ml) fresh orange juice
1/2 (50 g) orange, peeled
1/2 orange dry orange peels.
1/4 cup (30 g) sliced radishes
1 teaspoon honey
6  fresh mint leaves
1/2 cup kombucha or water

Lemon Cumin Dressing

Lemon Cumin Dressing
Lemon and cumin really can ignite the digestion fire.This salad dressing is good for vatta and Kapha dosha. Pitta can omit or reduce the chilli.


1 lemon, peeled, halved
1/2 hot chilli of your choice.
2 garlic cloves, peeled
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1 teaspoon pink salt
1/3 cup (80 ml) olive oil

Balsamic Citrus Dressing

Balsamic Citrus Dressing
Orange and lime can no go wrong over any salad, rice or roasted vegetables. The secret of this simple blend are the qualities of the orange and the balsamic vinegar. For Vatta dosha you can add a pinch of ginger, and for pitta add 1/2 tsp of fresh fennel.


1/4 cup (60 ml) organic balsamic vinegar
3 medium oranges, peeled, halved
3 green onions, white part only or 1/4 cup chopped

Almond Cold Soup

almond cold soup
This traditional Spanish recipe is a classical in summer. It is easy to assemble, however it takes  some time to peel the grapes. Lovely to all doshas and children. The traditional recipe call for bread, if you are gluten free, select a gluten free bread of your preference. Also if you have a super blender like the Vitamix, you can do a creamy almond milk, in that case omit the bread.

Monday, June 29, 2015

How to use cumin to treat common illnesses

Cumin can either be ground, roasted, added to foods whole or boiled in water to treat many common ailments. It is used alone or in combination with other herbs and or with rock salt or sugar to treat many illnesses. 

Cumin for the Teeth and Mouth

Roasted cumin seeds can be eaten freshen the breath. Chewing roasted cumin seeds can also heal soars in the mouth and reduce excess saliva.

Healing properties of Cumin

Cumin when it is roasting in the kitchen is really irresistible to the appetite. Cumin is an herb that many associate with Mexican and Spanish foods, but it is also widely used in Middle Eastern and Indian cooking.
Cumin is not only a great addition to our kitchen, it is a medicine, a powerful medicine with many uses. Cumin is good for all dosha, specially for Vatta dosha.

4 Cooking Churnas using Cumin

Churna is the combination of powder in Ayurveda. It can be herbs, spices or dry fruits. Making churnas is easy and can save cooking time in a busy week. To make them use fresh grounded spice powder. Mix them well and store then in an airtight jar for up to six months. These recipes makes approximately 1 cup. 

Taco Seasoning Recipe:
  • 1/4 cup Chili Powder
  • 1/4 cup Cumin powder.

LIme and Rose Summer Drink

One of the joys of summer is to prepare cooling drinks from the garden. I don't have a lemon tree, however, I do enjoy a fresh mint from the garden. This drink is cooling and fortifying, excellent for Pitta dosha.


  • 1-1 ½ limes (depending on how tangy you like your beverages)
  • 2 cups spring water
  • 5 tsp fresh mint minced and ground
  • 4 tbsp organic maple syrup or jaggery syrup.
  • ½ tsp minced/ground ginger
  • 1 tsp ground chia seeds.
  • 1/2 tsp rose water.

Beat fatigue with ayurvedic herbs

Ayurveda believes strongly that the strength of your digestive fire makes all the difference in how well you are able to convert food into energy and into healthy tissues. To support your digestive fire, eat warm, cooked foods that are natural to the season. Add digestive spices such as cumin , mustard seed, turmeric,cinnamon , and ginger . And avoid raw, dry foods and iced drinks. Traditional Ayurvedic herbs can also help support your energy levels if they are on the low side.

Monday, April 27, 2015

Tongue cleaning

We are very happy in selecting good food and preparing. Equally we need to take care of our beloved digestion system. We can do it in many ways, with fasting, mono-diets and panchakarma.

The tongue is the entry way to the digestive system.  In fact, it is the only part of the digestive tract that is easily accessible and observable. Most of us don’t generally think much about it, but there is much information that can be gained from examining the tongue. Each morning, soon after arising, get in the habit of inspecting your tongue. Does it have a

Wednesday, April 22, 2015

Kapha Balancing Detox soup.

Cook this soup in times of purification or when kapha dosha is high. You can take this soup as a main and only food  for 3 days. This will clear kapha dosha conditions like excess of mucus in lungs, fatigue or a simple cold.

Whole green mung- 1 cup soaked for 10-12 hours
Cumin - 1 tsp
Ginger - 1-2 inch grated
Black pepper - few peppercorns whole or crushed
Turmeric - ½ tsp

Sunday, March 22, 2015

Greens with fennel and raisins

 In the kitchen we truly can enjoy simple recipes and still have a good tasty meal. This dish can be ensemble in 10 minutes, the same amount of time you need to cook quinoa.
You can use any green vegetables as spinach, kale, mustard green, and collard greens. You can use any of these greens or a combination in this recipe. As spices is concern I have choose fennel to make this dish suitable for children, however you can use cumin, hing or nutmeg as a main flavor.

Cauliflowers with coconut, red peppers and peanuts

Nothing like a shredded fresh coconut, it has the fresh enzymes that pitta need to cool down and the right amount of fat to pacify vatta. This recipe is a colorful addition to a rice of quinoa dish, and of course it is a great companion to any fresh salad. If you are not that friendly to peanuts, you can use almonds, walnuts or sunflowers seed to add a little crunchy texture to this dish.

For vattas you can add a little more ginger, for pitta more coconut and for kapha more chilli. Customize your dish for where you are at.

Wednesday, March 4, 2015

Cardamon the Queen of spices

Cardamom is also known as Chhoti Elaichi in India. It is a highly valued herbal spice that is used as a culinary agent in Asian cuisines because of its intrinsic flavoring capacity.

Moreover, when used as a home remedy it helps cure various ailments like indigestion, nausea, lightheadedness, etc.This aromatic spice is straw-green to bright-green in color with small, black seeds inside a pod. The fibrous, oval pod has about 8 to 16 seeds.

There is another variety of this herb, that is, Black Cardamom or Cardamomum amomum which is mostly found in Asia and Australia.

Constipation? serve chamomile tea

Chamomile tea suits all ages and doshas. This soft flower is the best companion of vatta dosha. 
Chamomile works to soften the stool, and it adds fiber. Because of this, it helps to keep the stool from becoming dehydrated, which will result in constipation. When you choose chamomile, and drink it as a tea, you are actually accomplishing two things. You will be adding hydration through the tea, and you will be adding a natural and healthy laxative in the chamomile. There is a bonus to chamomile tea. It is known for bringing physical relaxation and stress relief, making it an excellent option any time.

Tea has steeped about fifteen minutes. The water should be well infused with the herb. You can drink chamomile tea several times throughout the day when you are looking for constipation remedies.

Tuesday, March 3, 2015

Cloves healing benefits and home uses

Cloves is a sweet and hot spice that combine well with most spices, specially cinnamon and ginger. Because of it healing properties is a good spice for vattha and kapha doshas. It non-inflammatory properties also benefit pitta dosha.

 Clove or Laung in Hindi, is an aromatic herb native to Indonesia. It has various health benefits as it helps relieve nausea, vomiting, stomach upset, muscle cramps, toothache and several other ailments. It is also promotes digestive health.

Fenugreek the appetizer for your heatlh

Fenugreek or Methi in Hindi, is a very common spice in India and use in many dishes for the bittersweet taste.

This herb is native to the the Mediterranean countries, however it is also used and grow in Nepal, Pakistan, Bangladesh, France, Egypt, Spain, Argentina, China, Turkey and Morocco.

The bittersweet taste is excellent for pitta dosha and for dishes that are heavy and creamy.
Let contemplate the incredible applications and health benefits of this spice.

15 health benefits of Hing/ asofoetica

When you open a jar of hing or Asofoetida you won't imagine that this stinky spice can be not only tasty but also the source of many health benefits.

When you are cooking with hing you are replacing the rajasic (movement) energy of garlic an onion. It is for that reason that  meditators refer to cook with hing to facilitate a calmer meditation.

Hing tends to lose its pungent odor when lightly fried in hot oil. However if you are not familiar with hing, take your time to experiment in the kitchen the multiple flavors that can give you.

 Asafoetida (Hing) is native to Persia and India. It is the dried latex exuded from the living rootstock of

SOS to reduce pitta dosha.

Those unexpected skin rushes, or inflamed red eyes, or any infection or inflammation in the body is a sing of high pitta.
We can take a drastic approach to reduce it by increasing the bitter taste in our diet. You can also eliminate from your diet all food and only each kichadee for 3, 7 or 10 days with  stir-fried bitter melons.

You can include in your diet drinks that are fresh and cooling like, fresh coconut water, aloe vera gel, mint tea, and pomegranates juice. Make it plentiful during the day.

Stuffed bitter melons with sweet coconut mint chutney

This easy and unpretentious dish can heal any pitta complaints. If you are not familiar with bitter melons, this is a good chance to reconciled  yourself with the bitter taste.

Bitter melons, also called bitter gourd, are rich in iron. They have twice the beta carotene of broccoli, twice the calcium of spinach, twice the potassium of bananas, and contain vitamins A, C, several of the B-complex, potassium, copper, phosphorus, zinc and a minimal amount of protein.

Tip to raise low bloodpressure

Remedy for low blood preassure
I was in India in my annual panchakarma month. In one of my purification days I had very little energy.  Either was iron going low or low blood pressure. My Dr. concluded was low blood pressure the responsible for my lack of energy. She gave me salty drink form of a soupy rice with salt and lemon. It was not only tasty, but in a couple of minutes my blood pressure return to normal.
1 tsp salt
1/2 cup white rice. Basmati will do.

Sunday, February 22, 2015

Tropicana fruit salad in coconut ginger sauce

The secret of this salad is to select well ripe, that guaranty a juicy, sweet and digestible fruit salad.
This combination of tropical fruits is good for vatta dosha. If you want to add any other fruit, try to follow the ayurveda rule to combine fruits of the same taste. That will prevent gas forming and easy digestion.

You can use the a well ripe papaya of a green papaya, both combine well with avocado and juicy mangoes.

Boreal 3 berries and chocolate fruit salad

 Berries in season are the best ingredients for a fruit salad. Berries are general full of antioxidants, vitamin C and sodium.
The tiny, round blue-purple berries have long been attributed to the longevity and wellness of indigenous natives living around subarctic regions in the Northern hemisphere. The wild strawberries is sacred to native Americans, they use them in a ceremony of passage for young girls.
Ayurveda suggest to eat fruits of the same taste for easy digestion. This salad can be enjoy by any dosha and lover of raw food.

Tuesday, February 17, 2015

Castor oil: between torture and radiant health

 There are some tasks in life that we avoid. At least there is one that I do, and that is to take the monthly 3 teaspoons of castor oil in the morning. Through the years I have tried to reinvent a way to take it in a way that is less unpleasant; however, I must admit that I have failed. There are ways to alleviated the strong taste of castor oil, like taking it with lemon juice and jaggery (cane sugar), or just imagine that you are in a bar and you take it in one chug. All I know is that after the intake of this

Wednesday, February 11, 2015

How to personalize your ayurvedic diet.

One of the fascinating aspects of Ayurveda is that it considers you not only as a part of the universe but also as a unique individual with special requirements. Your age, your activities and mostly your dosha (constitution) determine the type of lifestyle, herbs and health program best suited for you. Your food is your medicine or your fatal poison. Your awareness of the energetics of your food makes a profound impact on your well-being.

Tuesday, February 3, 2015

Fresh Okra with peanut sauce

It is very refreshing to see okra in my Canadian town. This is a wonderful vegetable for the intestines with much nutritional value. Some people are discourage by the taste, however the whole secret is in selecting fresh okra. When purchasing fresh okra, choose those that are roughly 2 to 3 inches long and about 1/2 inch thick. Longer and thicker okra can be have a woody texture. Here another tip: pay extra attention to maintaining the cooking temperature at a low setting, or the spices will burn and give a bitter flavor to the dish. Okra is good for all doshas.

Saturday, January 31, 2015

Kidney beans in creamy cardamon yogurt sauce

This fragrant creamy sauce is refreshing and full of iron. I enjoy cooking in the pressure cooker the red kidney beans. It really is a complete different experience that using can beans. However, if you are not as lucky as me to won a small pressure cooker, you can use can beans. My pitta friends may like to reduce the red pepper in this recipe and increase fresh coriander. Serve with basmati rice or quinoa.

Ingredients for 6 servings.
1 tbs  ghee or oil for your dosha.

How to enhance six flavors from one spice

The sensuality of spices can be explore in many ways. You will be surprise how one single spice treated in 6 different ways can open 6 different flavors. The real secret of combining spices is to apply this simple techniques.

Lets take for example cumin.
flavor 1: use whole cumin seeds.
Flavor 2: ground cumin seeds.
Flavor 3 Dry-roasted whole cumin until reddish brown.

Wednesday, January 21, 2015

Winter moods?

Light is a source of nutrients, it is not only vitamins  D, but light serves as a catalyst to internal chemistry for emotional balance and a sense of well being.
Here some supplements you may want to incorporate in your diet if you are suffering from low energy or just feel moody.

Omega-3 fatty acid; reduce anxiety and may relieve depression. Walnuts, pumpkin seeds, mint, parsley, spinach, kale, Brussels sprouts, flax seeds are rich in Omega-3.

Folic Acid ( folate) maintain mood balancing serotonin in the brain.  Find folic acid in
  • Spinach — 1 cup = 263 mcg of folate (65% DV)
  • Collard Greens — 1 cup = 177 mcg of folate (44% DV)
  • Turnip Greens — 1 cup = 170 mcg of folate (42% DV)
  • Mustard Greens — 1 cup = 103 mcg of folate (26% DV)

Monday, January 12, 2015

Coriander detox Tea

I love this tea in early spring when the body want to feel light and the tummy is ready for some purification.

1/4 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp Coriander seeds
1 1/2 cup of water
boil the ingredients for 5 minutes.
Let the tea cool down, strain and enjoy.
Make a big jar to drink during purification times.

Cumin, Coriander and Fennel Tea is one of Ayurveda's most famous formulas for detoxification and burning up excess water weight.It is a soothing formula that reduces agitation and inflammation. It restores a calm clarity and spaciousness to a tense mind.

Coriander: Taming the Tummy

Nothing like the fresh aroma of the strong-scented leaves of the coriander plant; cilantro.Those leaves are not spices, however, the sweet nutty seeds of the coriander plant is known as a spice coriander.
In the kitchen coriander is a versatile spice that can be use in variety of dishes to give not only flavor but texture to meals. By itself coriander do not have a strong taste, however combined can be of a great companion. I personally love it with cumin and fennel.
Medicinal uses:

Saturday, January 3, 2015

Cooling almond chutney

I realize this chutney was super good when I saw people in one of our retreat liking the serving plate. It is a great addition to salads, soups or just as a deep. Since the main ingredient is aloe vera gel, this chutney is not only nutritious but cooling for my pitta friends.

5  fresh kumquat fruit. ( available in most oriental grocery stores.)
6 tsp almond butter or any nut butter.
1/4 aloe vera juice or gel, I prefer juice, however the gel is cooling and the juice is heating. Your choice.

Friday, January 2, 2015

Kumquat in Almond sauce over portobello mushrooms

Kumquat is not a common fruit in our supermarkets, however when you discovered in any Chinese grocery store, you will be enchanted in using this delicate fruit in a variety of savory and sweet dishes.
Although kumquats taste just like that of other citrus fruits, they are distinguished in a way that they can be eaten completely including the peel. Fresh kumquats are packed with numerous health benefiting poly-phenolic flavonoid anti-oxidants such as carotenes, lutein, zea-xanthin, tannins...etc. The kumquat peel is composed many important essential oils in it, including limonene, pinene, α-bergamotene, caryophyllene, α-humulene, and α-muurolene. Together, these compounds impart special citrus aroma to the fruit.