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. For 4 people, it takes only 10 minutes to make. 

Makes:  4-6 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. You can garnish with roasted coconut or pine nuts/ sunflower seeds.

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 desired consistency.  If needed, strain to remove the rose dust.

Great for Pittas. For my Vata 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 satisfied. You can also change the amount of carrots with beets, parsnips or sweet potatoes. At the end is a rich soup that satisfies all doshas.

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