SUMMER AYURVEDA

Summer Ayurveda 2017.pdf Summer Ayurveda 2017.pdf
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AYURVEDA TIPS

INFLAMMATION RECIPE

  1. 1/2 c water in pan of water on stove
  2. add 1/4 c tumeric and cook slowly till paste is formed - doesn't take long
  3. remove from heat and cool
  4. put in small jar in refrigerator

At night heat a mug of milk - any dairy or nut milk - with 1/2 to 3/4 t of tumeric paste and a small spoonful of ghee.

DRINKING TIPS

  1. DRINK ROOM TEMPERATURE WATER or warm to hot water.  HOT WATER is Ayurveda’s  best medicine; it kindles the digestive fire (agni), removes toxins, and refreshes our entire system
  2. DO NOT JUST DRINK 8 CUPS A DAY BECAUSE YOU HAVE READ YOU SHOULD.  It can actually weaken the digestive fire and lead to water retention.  Vata types are dry and need more; Pitta types are hot and need a large amount; KAPHA types need the least as water is one of it’s elements. 
  3. DRINK CCF OR WISE WATER


ORGANIC COMBO

Equal Amounts of Organic Sees

Coriander  + Cumin + Fennel

Kapha Types:  Roast mixture in small pan 1-2 minutes, put in teapot,  add hot water and drink with mint

Vata and Pitta Types :  Put in teapot, add hot water , may drink with mint

Excellent for stomach aches, digestion, gas or bloating.  Drink as often and as much as you remember to ~ very good for us! 


CLASSIC SWEET LASSI

Serves 1

  • ½ cup organic plain yogurt
  • 1 ½ cups water
  • 2 tsps of raw honey or sugar
  • ¼ tsp cardamom
  • Mix in blender until smooth. 
  • Drink in pretty glass.


DIGESTIVE LASSI

Serves 1

  • ½ cup organic plain yogurt
  • 1 ½ cups water
  • ½ tsp cumin seeds
  • ¼ rock salt
  • 3-4 fresh leaves of mint or 2 stems of cilantro
  • Mix in blender until smooth.  
  • Drink in a pretty glass.


GOURMET KHICHADI 


2 ½ cups water
½ tsp. ground coriander
¼ cup split yellow mung beans
½ tsp. gr. cumin
½ cup white basmati rice
½ tsp. gr. turmeric
1 cup chopped or grated carrots
1 dried chili pepper, chopped
1 cup chopped parsnips
½ tsp. freshly gr. black pepper
1 T. chopped fresh ginger
½ tsp. rock salt
3 T. ghee                                                    
freshly squeezed ½ lime or lemon
1 tsp. mustard seeds
3-5 fresh basil or cilantro  onion
1/2 cup chopped onion (optional)


Combine water, mung beans, rice, carrots, parsnips, and ginger in a stockpot, cover, bring to a boil and then reduce heat to simmer.


Heat ghee (or flax seed oil if no dairy) in a second pan and add mustard seeds, cook until seeds pop.  Add onion, coriander, cumin, turmeric, chili pepper, and bl. pepper and cook until onion is lightly brown.  Combine everything in the second pan and add salt, lemon or lime juice and basil.

Enjoy and try with different grains like barley, quinoa, buckwheat, & lentils instead of mung beans. A great way to nourish the body and easy for the digestion.

(The Hot Belly Diet by Dr. Kshirsagar)

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