Coriander Detox Tea

I love this tea in early spring, when the body wants to feel light and the tummy is ready for some purification.

¼ tsp cumin seeds

¼ tsp fennel seeds

¼ tsp coriander seeds

1 ½ cups water

Boil the ingredients for 5 minutes. Let the tea cool down, strain and enjoy.

Make a big jar to drink during purification times.

Cumin, coriander and fennel tea is one of Ayurveda's most famous formulas for detoxification and burning up excess water weight. It is a soothing formula that reduces agitation and inflammation. It restores a calm clarity and spaciousness to a tense mind.

Coriander: Taming the Tummy

Nothing like the fresh aroma of the strong-scented leaves of the coriander plant; cilantro.Those leaves are not spices, however, the sweet nutty seeds of the coriander plant is known as a spice coriander.
In the kitchen coriander is a versatile spice that can be use in variety of dishes to give not only flavor but texture to meals. By itself coriander do not have a strong taste, however combined can be of a great companion. I personally love it with cumin and fennel.
Medicinal uses:

Cooling almond chutney

I realize this chutney was super good when I saw people in one of our retreat liking the serving plate. It is a great addition to salads, soups or just as a deep. Since the main ingredient is aloe vera gel, this chutney is not only nutritious but cooling for my pitta friends.

Ingredients:
5  fresh kumquat fruit. ( available in most oriental grocery stores.)
6 tsp almond butter or any nut butter.
1/4 aloe vera juice or gel, I prefer juice, however the gel is cooling and the juice is heating. Your choice.

Kumquat in Almond sauce over portobello mushrooms

Kumquat is not a common fruit in our supermarkets, however when you discovered in any Chinese grocery store, you will be enchanted in using this delicate fruit in a variety of savory and sweet dishes.
Although kumquats taste just like that of other citrus fruits, they are distinguished in a way that they can be eaten completely including the peel. Fresh kumquats are packed with numerous health benefiting poly-phenolic flavonoid anti-oxidants such as carotenes, lutein, zea-xanthin, tannins...etc. The kumquat peel is composed many important essential oils in it, including limonene, pinene, α-bergamotene, caryophyllene, α-humulene, and α-muurolene. Together, these compounds impart special citrus aroma to the fruit.

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 (see note)

                      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 (about 8 minutes).

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.

Note: 

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

½ tsp turmeric

½ tsp cardamon

1 tsp cumin