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.


Ingredients:

2 cups of cherry tomatoes
1/4 cup water
2 tsp of sugar cane
2 tsp of ghee or olive oil
Salt
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

Ingredients:

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.

Ingredients:


10 fresh tomatoes

4 tbsp of ghee

3 bay leaves

Salt

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Sunflower Butter in Zucchini Rolls

At the end of summer all of the yellows colours are beautifully orchestrated in the garden. Here is a quick and simple recipe that will satisfy all doshas. Make it richer for Vata by adding some goat cheese to the mix of herbs. Customize your dish with Viveda spices for your constitution. For Pitta, replace rose peppercorn with pomegranate. For Kapha, add some ginger; for Vata, enjoy as is!

Makes:  4 servings

Ingredients:

1 zucchini

1 tbsp ghee

1 green onion

1 cup      parsley, chives, basil, or coriander

3 tsp lime juice

3 tbsp sunflower butter/any nut butter

1 tbsp Viveda spices, for  your dosha

salt to taste

4 cups arugula 

For the dressing:

4 tbsp olive oil

1 lime (just the juice)

1 tbsp Viveda spices, for your dosha

1 tsp pink peppercorns

½ tbsp maple syrup

salt to taste

Directions:

Cut zucchini lengthwise in long slices. Melt ghee in a frying pan and cook the zucchini at a medium heat for 2 - 3 minutes, until golden. Chop the onion and herbs into small pieces, mixing them together. In a small bowl, mix together the lime juice, Viveda spices, salt and sunflower butter. Next, add the green onion and herbs. 

Sprinkle some salt over the zucchinis. Put the sunflower butter mix on one end of each slice of the zucchinis, then fold the other end over top, making a sandwich.

Separately, stir together all the ingredients for the dressing and then mix it with the washed arugula.  

Serve with the arugula as a base on a platter and the zucchini foldovers on top. 

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.

Ingredients:

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.

Ingredients:

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

Procedure:

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.