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.