Ayurveda Summer Recipes: Peach Rosewater Lassi with Cardamom
A western twist on the famous Indian lassi. Peach warms cool yogurt, while rosewater adds a sensual soft touch. Light, aromatic cardamom adds depth and complexity to this sweet treat. Best if prepared with fresh-ground cardamom.
Ingredients
2 pinch CARDAMOM
1 tsp HONEY
1/2 whole PEACHES
1/3 c ROSE WATER
1/3 c WATER
1/3 c YOGURT
Instructions
Puree in a blender. Garnish with pistachios on top if desired.
From Karma Gaia:
Ayurveda Recipes: Coconut Beet Soup
Great for building rakta dhatu because it is high in fiber and fats. To all people who don't like beets: they get sweeter the longer you cook them. I add a dash of turbinado or raw sugar to help them along. Coconut also cuts the bitterness and adds a smooth, rich flavor. Pungent ginger complements and freshens the heaviness of coconut.
Ingredients
1 c BEETS
1/4 tsp BLACK PEPPER
1/4 c COCONUT FLAKES
2 tbsp COCONUT OIL
1/2 inch GINGER (FRESH)
1/4 tsp SALT (MINERAL SALT)
Instructions
Chop the beets and puree with equal quantity water in a blender. Add all ingredients into a pot and bring to a boil. Lower the heat and simmer for a half hour.