Morning Booster Drink

 

This delicious golden drink is good for all doshas. It builds all 7 tissues and allows a smooth and steady fortification.

Ingredients:

2 cups         Almond or coconut milk (or any milk). You can also mix water and milk.

½ tsp turmeric

¼ tsp ashwagandha

¼ tsp shatavari 

1 tsp rose water

1-2 tbsp shredded coconut

2-3        chopped dates or 1-3 tbsp maple syrup

Stir over heat to warm and pour through a strainer to drink. I also enjoy the leftover dates and coconut as a dessert or use in smoothies. 

You can substitute the chopped dates for 2 tbsp of date puree.

This is a link to another version of it with a full explanation of benefits. 

http://lifespa.com/drink-this-and-sleep-like-a-baby-its-delicious/

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.

Ingredients:

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.

Ingredients:

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.

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 digestive fire.This salad dressing is good for Vata and Kapha doshas. Pittas can omit or reduce the chili.

Ingredients

1             lemon, peeled, halved
1/4-1/2   chilli of your choice
2             garlic cloves, peeled
1/2          tsp paprika
1/4          tsp ground cumin
1             tsp 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.

Ingredients

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

This traditional Spanish recipe is a classical in summer. It is easy to assemble. However, it takes  some time to peel the grapes. Lovely for 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 Vitamix, you can do a creamy almond milk. In that case, omit the bread.

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, a seed from the parsley family, is renowned for its irresistible aroma and its essential role in Mexican, Spanish, Middle Eastern, and Indian cuisines. Beyond its culinary applications, cumin is a powerful traditional medicine valued for thousands of years.

4 Cooking Churnas using Cumin

In Ayurveda, a Churna is a balanced combination of powdered herbs, spices, or dried fruits. Creating your own spice blends is a simple way to streamline your weekly cooking, save time, and ensure you are using the freshest ingredients possible.

Preparation & Storage Tips

• Preparation: Combine ingredients in a jar and shake thoroughly, or pulse in a food processor for a more uniform texture.

• Best Practices: Always use freshly ground spice powders for maximum potency.

• Storage: Keep in an airtight jar. Properly stored, these blends will last for up to six months.

• Yield: The following recipes each make approximately 1 cup.

Seasoning Blend Recipes

Ingredient	Taco	Curry	Fajita	Chili
Chili Powder	1/4 cup	-	1/4 cup	1/2 cup
Cumin Powder	1/4 cup	1/4 cup	1 tbsp	1/4 cup
Hing (Asafoetida)	1 tbsp	-	1 tbsp	1/4 cup*
Onion Powder	1 tbsp	-	1 tbsp	3 tbsp
Paprika	1 tsp	1/2 cup	2 tbsp	2 tbsp
Oregano	1 tsp	-	-	1/4 cup
Pink Salt (opt.)	1/4 cup	-	2 tbsp	-
Turmeric Root	-	1/4 cup	-	-
Coriander	-	3 tbsp	-	-
Mustard Powder	-	2 tbsp	-	-
Fenugreek	-	2 tbsp	-	-
Fennel Powder	-	1 tbsp	-	-
Red Pepper Flakes	-	1 tbsp	-	-
Cardamom	-	1 tbsp	-	-
Cinnamon	-	1 tsp	-	-
Cloves	-	1/2 tsp	-	-
Ground Pepper	1 tsp	-	-	-
Cayenne	-	-	1 tsp	-
Thyme	-	-	-	1 tbsp

*Note: For the Chili Seasoning Mix, the 1/4 cup can be either Hing or Garlic powder.

Key Ingredient Benefits

• Fenugreek Powder: Included in the Curry blend for a distinct, pleasant sweetness.

• Cloves: Added to the Curry blend to introduce a deeper, more complex flavor profile.

• Optional Ingredients: Many of these blends include optional spices (indicated in the table) to allow you to customize the heat and flavor depth to your preference.

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, but I do enjoy fresh mint from the garden. This drink is cooling and fortifying, excellent for Pitta dosha.

Ingredients:

1-1 ½ limes (depending on how tangy you like your beverage)

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

½ tsp rose water

Directions:

Juice the limes and mix all of the ingredients together. Let the mix steep for approximately 20 minutes. Place in the refrigerator to cool.

Beat fatigue with ayurvedic herbs

According to Ayurveda, the strength of your Agni (digestive fire) is the cornerstone of vitality. How effectively you convert food into energy and healthy tissue determines your overall energy levels. When this process is impaired, fatigue often follows.

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

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.

Ingredients
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

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 assembled in 10 minutes, the same amount of time you need to cook the quinoa.
You can use any green vegetable, like spinach, kale, mustard greens, and collard greens. You can use any of these greens or a combination of them in this recipe. As spices are concerned, I chose fennel to make this dish suitable for children. However, you can use cumin, hing or nutmeg as a main flavor.