Smoothies and Ayurveda

4000 years ago the ayurvedic seekers did not have the revelation of a high speed blender. They did however macerate plants, minerals and other substances to form medicines and special regenerative foods.

Smoothies are usually taken cold, which in ayurveda is a big no no!!. Cold substances decrees agni or digestive fire, no really a good choices to keep top digestion. The other factor we need to consider when we make smoothies is not to combine to many powerfood. It is not true that we will assimilate all of them, specially if we combine fruits, vegetables, protein and even grains. It is better to keep our smoothies at room temperature and to use simple and compatible food.

Smoothy for High blood pressure

Apart from having the correct life style and ayurvedic purification, you can help your high blood pressure by taking certain spices, fruits and nuts.
30 days in company with this smoothy will not only purify your blood but will make an easy and complete breakfast. You can also complement this smoothy with
1 gram of garlic daily,
1 cup of cocoa, with 1 tablespoon unsweetened cocoa power in water daily.
200 mg black cumin seed extract daily.
Also you can increase you take of Vitamin D and magnesium.

Pomegranate chocolate chia mousse

Chia plant is from the family of mints.They are originally from central America and are now in great demands for their nutritional value. Rich in potassium, calcium, iron and omega oils chia seeds are becoming a great food supplement in vegetarians cooking. I like the texture that add to puddings, mousses and ice creams.  By themselves they don't taste very much like anything, which make them very versatile in given texture to any food. They also work wanders for vatta constitution in case of gas and constipation. This mousse is easy to make and make a great desert, snack or breakfast. You can find in health food stores white or black chia seeds.

Pumpkin chocolate Butter

Butters are super easy to do and a great gift in any season. they can complement any desert, toast, fruits or granola. They are also nutritious and a great temptation to children. When they are warm they are a great food for vattas. You can change the spices to accommodate your dosha.

Ingredients:

• 1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
• 3/4 cup apple sauce
• 1/2 cup coconut milk.
• 1/2-1.5 teaspoons ground ginger
• 1 teaspoon cocoa powder or 1 tsp of heart blend from satya spices. If you are using satya spices you don't need to add any other spices.
• 1 cup coconut sugar (or jaggery)

Pumpkin Chai

A classical drink in the fall, warming creamy and good for all doshas.  It is great at the holidays table as well as a delight for children.
Serve 4
Ingredients
3 cups coconut milk or milk of your preference.
4 tsp of coconut sugar, jaggery or any sweetener.
4 tsp of pumpkin pure
1 tsp of cinnamon
1/2 tsp cardamon.
1/4 tsp nutmeg
1/4 tsp ginger.

Creamy Peanut and Sweet Potato Stew

This creamy stew is a heaven for vata dosha or vata season. When the first cold wind of fall appears, I remember this cozy recipe. You can add extra chili or ginger if you want it more spicy, however just adding the Viveda spices for your dosha is probably all you need. You can serve this soup to children by avoiding the chili peppers.

Makes: 6 Servings

Ingredients:
1 tsp             ghee or oil for your dosha
1/2 cup         leeks cup in small cubes
1 tsp              hing
2 tsps            Viveda spices for your dosha

                      salt to taste
1                    guajillo chili or 1/2 jalapeno

1                    medium sweet potato, peeled and chopped into 1/2 inch pieces
1/2 cup          tomato paste or tomato sauce  (if you use paste, add ½ cup water)
1/3 cup          natural peanut butter
4 cups           vegetable broth
1 can             chickpeas or any beans for your dosha (see your dosha shopping list)
2 cups           swiss chard
1/2 cup          fresh peas ( optional)
4 tsp              jaggery

Garnishes:

fresh cilantro 
roasted peanuts

Directions:

In a large saucepan on medium heat, melt the ghee with the leeks and spices. Cook until the leeks are golden.  Add the chilies, sweet potatoes and tomato sauce (or paste). Simmer for 5 minutes.

In a medium bowl, whisk together the peanut butter with warm water or vegetable broth until it is creamy. Add the vegetables, jaggery with the rest of the broth to the main saucepan.  Cover and let it cook until the sweet potatoes are tender.

Stir in the chickpeas and chard. Add salt and cook for another 5 minutes.  Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

If you don't have Viveda Spices add the following spices:

½ tsp turmeric

½ tsp cardamon

1 tsp cumin

Organic Ayurvedic Toothpaste

I know this is a cooking blog, however using cooking ingredients from your kitchen you can make an economical, "tasty" organic toothpaste for the family. You can change the spices to give a different flavor to the paste or to use for different doshas. You can use mint for pitta- it control inflammations- cinnamon for Vatta and ginger for Kapha. The ingredients on this recipe are antibacterial, anti fungal and antiviral.
Complement your oral cleaning with sesame oil pulling. To do this practice take 3 tsp of sesame oil in your mouth and move it all around your mouth for 5 to 10 minutes, then spit the oil.

Salsa verde with green tomatos

The original salsa verde is made with tomatillos, however if you don't have them you can use green tomatos with lime juice. This green salsa goes well with tortillas, tacos, salads or roasted vegetables. It takes 5 minutes to make and is a great way to use those green tomatoes from the garden. Excellent sauce for kapha and vatta doshas. Blend the avocado at the end just for a few seconds to give the sauce a creamy consistency.

Beets in Tangerine Sauce

This colourful fragrant and creamy tangerine sauce goes well with many dishes; however, my favourite combination is with beets.  I like to serve this dish on a platter or wide open bowl so that the sharp contrast of colors is easy to admire. 

Makes: 6 servings
Preparation time:  20 minutes

Ingredients:
8 medium beets.
10 medium tangerines
½ cup coconut milk or 1/4 cup olive oil
½ tsp hing
1 tsp "Spring rain" spices for Pitta dosha or your favorite combination of Viveda spices
½ cup honey
                salt

Directions:
Cook the whole beets in water until tender. Do not cut off the tops or bottoms; that way they will keep their flavor. Peel them under cold water and cut them in medium cubes. Blend together 3 whole tangerines (with skin), coconut milk (or olive oil),  hing, honey and spices, until forming a smooth sauce. Place the beets on a flat plate and put the rest of the peeled tangerines over. Pour the sauce on top. Serve at room temperature.
The sauce keeps in the refrigerator for up to 3 days and is tasty with grains.

Carrot and orange soup with fresh red currants

This 10 minutes soup satisfy any simple lunch or a gourmet dinner. I like to serve this soup in an individual plates with a touch of fresh dill on top and red fresh currants. The color contrast is appealing to the eye and the orange fragrance stimulates the appetite. Good in summer for any dosha and excellent for children. You can change the spices in accord to your dosha. You can also replace orange with lemon to give a more tangy taste.