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.

Home-Made Coconut Ice Cream

No ice cream maker? No sweat...

You can make this without an ice cream maker, though it won’t be exactly the same consistency. Ice cream makers basically work by churning a ton of air into the mixture. If you beat the ice cream mixture by hand, it’ll be denser and a little coarser, because you won’t be able to get as much air into it by hand. That said, here’s what to do:

Zingy Carrot Salad

Everybody likes carrots and this sweet root is optimal for all doshas. 

Carrots are an excellent source of vitamin A, providing 210% of the average adult's needs for the day. They also provide 6% of vitamin C needs, 2% of calcium needs and 2% of iron needs per serving. The antioxidant beta-carotene gives carrots their bright orange color. Beta-carotene is absorbed in the intestine and converted into vitamin A during digestion.

Carrots also contain fiber, vitamin K, potassium, folate, manganese, phosphorus, magnesium, vitamin E and zinc.

Farmer's markets and some specialty stores carry carrots in a range of colors - like purple, yellow, and red - that contain a variety of antioxidants, lending them their unique colours (such as anthocyanin in purple carrots and lycopene in red carrots).

Makes: 4 Servings

Ingredients:

2 cups         grated carrots

1         small grated beet

1 tbsp ghee

½ cup sunflower seeds

½ cup shredded coconut

1 tsp cumin

½ tsp turmeric

to taste         sea salt

½ cup cilantro (optional)

½ cup raisins or dried cranberries

Dressing Ingredients:

½  cup         sesame oil

1 tbsp apple cider vinegar

1 tbsp maple syrup

1 tsp tamari sauce

Directions:

Grate the carrots and the beet, and place in a bowl. If using cilantro, chop the leaves into small pieces and add to the carrot beet mixture. Heat 1 tbsp of ghee in a skillet. Add the cumin and turmeric and sauté for a few minutes. Add the sunflower seeds. Before the seeds get brown, add the coconut and sauté together until both turn a nice brown.  Remove from heat, add some salt and combine. Keep in a separate container until you are ready to serve the salad.

When ready to serve, add the coconut, the sunflower seed mixture and the raisins or cranberries, and toss.

Dressing:

Measure the ingredients into a glass jar. Place the lid on and shake vigorously until well combined. Pour over the salad and toss. Leave the dressing aside until you are ready to serve the salad. Enjoy this zingy, flavorful summer salad.

Pomegranate Chilli Syrup

Natural syrups are easy to make and very regarding in the kitchen as well as a medicinal tonic. This honey based syrup goes well over almost any thing, or as an addition to salad dressing and other sauces. Because it is honey based, do not cooked, since warm honey become poison.

I like to mix this syrup with ghee or any other oil as a based for fortifying breakfast cereals, salads and chutneys.

You can find the pomegranate syrup in middle East stores.

Solstice Mango Salad

The secret to making this salad is to use fresh ripe orange mangoes from Mexico. They are usually in season in June and July and available in Chinese stores. Making this recipe for 50 people can be time consuming, as I did for a summer solstice party; however, you will surely impress your special guests.  

Makes:  4 servings

Ingredients:

6         ripe sweet orange mangoes from Mexico

1         key lime

1 large         garlic head

3 tsp fresh ginger cut in small pieces

1 tsp sea salt

1 cup  coconut milk

1 small         hot red chili pepper

2 tsp pomegranate powder

Directions:

Peel and cut the mangoes in cubes. Place them in a bowl. Put the rest of the ingredients in the blender and blend until making a soft sauce. Blend the COMPLETE lime with peel, seeds and everything. Pour the sauce on the mangoes, sprinkle the pomegranate powder on top and serve at room temperature.

Turmeric Purifying Drink

 

From Chloe Park 

When I lived in Bali, I fell in love with the Balinese-style turmeric juice, Jamu Kunyit. 

Turmeric is known to be one of the most powerful healing herbs. It is great for bones and joints as it has anti-inflammatory properties. It prevents metastases from occurring in many different forms of cancer. 

Turmeric's also a natural liver detoxifier and a kidney cleanser, and it speeds metabolism and aids in weight management. Plus it heals and alleviates conditions of depression, psoriasis, damaged skin, arthritis and more. 

For these reasons, turmeric is ubiquitous both in Ayurveda and Chinese Medicine.

Tapioca and coconut Fruit salad

Ayurveda suggest not to combine sweet fruits with sour fruits for better digestion. The secret of a good fruit salad is to select fresh organic fruits that are well mature.  I prefer to eat fruits by themselves in the morning or as a snack. However from time to time I add fruits to green salads or make them as fresh desert for hot summer days. To avoid the gas forming of fruits add a pinch of chilli, mint or ginger to your salad.- serve 4 good for pitta, and kaphas

Cool cucumber garden drink

This drink is excellent to cool the system and to give an elegant touch to your garden party.

Ingredients

• 3 cucumbers, peeled, seeded, and coarsely chopped (6 cups)
•  1 cup water
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coconut milk or water
  

Hot and sweet chilli wine

This deep red fermented chilli paste gives colour and taste to any dish. It also promotes digestion. good circulation, heals ulcers and reduces pain. The intense red makes for an attractive addition to soups, salads and rice. I even put the sauce on my hot morning cereal to aid digestion and get my blood circulation going. Good for Vatta and Kapha. My pitta friends can also enjoy, but in moderation. Learn more about the medicinal properties of chillies.

Wild Rose and Mint Lassi

The lassi is a smoothie of India. Lassis are usually made with yogurt and fruit - not the best combination as it can produce acidity. However, lassis can be a very nourishing drink and an easy way to satisfy hunger. This cooling lassi will add an exotic touch to any part of your day.

Ingredients:

2 tsp yogurt — optional

½ cup coconut milk, fresh if possible.

1 cup water, adjust to the desired consistency  

¼ cup fresh mint leaves, chopped or torn into small pieces

¼ cup rose petals, dried or fresh — make sure they are organic. 

        Do not use commercially grown roses.

1 tsp lime juice

1 pinch         salt

1 pinch      stevia

10 drops rose water

Blend to desire consistency.  Strain to remove the rose dust.

Great for pittas. For my vatta friends: add a pinch of ginger and change coconut milk to organic cow milk.

Thai Carrot Cream Soup

Creamy, elegant, decadent and invigorating is the description I can give to this soup. It  goes very well with beet salad, and a fresh green salad. This really is all you need to feel satisfy. You can also change the amount of carrots with beets, parsnips or sweet potatoes. At the end is a rich soup that satisfy all doshas.

Ingredients:
3 big organic carrots
1 large parsnips
1 cup of water

Ginger and Lime Sauce

This fearless Thai flavored sauce takes 5 minutes to make and can be used in many dishes, salads and dips. This warming sauce can be prepared ahead and kept in the fridge for 5 to 10 days. You can also serve it cold as a strong dinner complement. You can substitute the  olive oil with coconut milk, almond milk, or sesame oil.  I like to make mine with coconut milk if I am using it immediately.  If I want it to be preserved longer in the fridge, I use sesame oil. This sauce is an excellent digestive medicine for Vata and Kapha doshas. Pitta can make this sauce with coconut milk to balance out its heating properties.

Makes: 1 ½ cups

Ingredients:

3     small green limes

2     small garlic heads

½ cup     ginger

5 tsp     palm sugar or jaggery-sugar cane

2 tsp     sea salt

1 cup     oil or coconut milk

3     small hot red chili peppers

Directions:

Cut the limes in half and the ginger in small pieces.  Put them in the blender with the rest of ingredients and blend for 3 minutes at a high speed or until forming a smooth sauce. Bottle in a glass jar and refrigerate.