#ayurvedic medicine
Your diet in the summer should consist of sweet, bitter, astringent flavors and be light and easy to digest.
• Breakfast: Eat liquid nourishing breakfasts such as almond milk. Grind some soaked and peeled almonds, mix into some warm milk (cow or rice), add saffron and some sweetener if you like (not honey).
• Lunch: Eating at around noon when the sun is at its zenith is best. Try kicharee as a cooling nutritive meal; Kicharee recipe:
1/3 cup organic mung dal, 2/3 organic basmati rice (or other grain) simmered in 3-4 cups of water (a ratio of 1:3 or 1:4).
Add ¼ tsp each of organic turmeric, fresh ginger, roasted cumin and coriander. Add peppermint leaves and fresh coriander as cooling digestive herbs.
Add seasonal organic vegetables: Asparagus, green leafy vegetables, and summer squash for an all round healing, healthy and digestive fire enkindling meal. The rules are to cook it on a very low heat in a covered saucepan and DO NOT stir it after all the ingredients are added (or you end up with a mush!).
• Add a teaspoon of ghee or hemp seed oil at the end with some grated fresh coconut. Eat it with cucumber raita as a delicious condiment. Some green salad is ok at lunchtime as well.
• For supper have a light meal of basmati rice, sprouted mung beans and green leafy vegetables. Do not eat salad at night as it will aggravte vata.
• In the summer it is best to avoid all dark meats such as beef, lamb and pork as well as citrus fruits, tomato, garlic, onion, salt and sour dairy products as these all increase pitta.
• It may be useful to take Organic Aloe vera juice (50ml/day) throughout the summer to clear pitta from the digestive system. Take it first thing in the morning.
Source: http://www.sebastianpole.com/articles/An-Ayurvedic-Summer.html
INGREDIENTS
- 1- 2 tsp unrefined Sesame Oil (or Olive Oil)
- 1 tbsp Date paste
- 1 tsp fresh minced Ginger
- 2 cloves minced Garlic
- ½ -1 tsp crushed Black Pepper
- 1 pinch of Red Chilli Flakes (optional)
- 2 tsp Cumin pwd
- ¼ tsp Cardamom pwd
- 1 tsp Spice Mix ( 21 day salute or allspice)
- 1-2 tsp Lemon/Lime juice
- 2 tbsp Nut Paste (pumpkin seeds and walnuts)
- Salt to taste
- 1 cup chopped Leeks (or onions)
- ½ cup chopped Celery
- 1 cup cooked Yellow Split Mung Beans
- ½ cup coarsely chopped Spinach
- ½ cup diced Carrots
- 2-4 cups Water (you can also use vegetable stock)
PREPARATION
- Take a stock pot, add the oil and saute the chopped veggies along with all the seasonings except spinach. Saute for 5-10 mins, your kitchen will be filled with appetizing aromas!!. Now, add the spinach and water to the mixture. Saute for few more mins. At the end add the mung beans and simmer until everything gets well incorporated.
- Blend to a soup like consistency. When ready to serve, garnish with parsley and tomatoes. Small cubed avocados go well with this soup!
AUTHOR Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan website called JeevaLifestyle.
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