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.
Ayurveda Recipes: Red Wine Barley Soup With Rosemary & Mushrooms
From Karma Gaia
Red Wine Barley Soup with Rosemary is a hearty, rustic winter choice. Effectively stave off the chill with this winter by warming your kitchen (and your belly!). Red wine and rosemary are warm and pungent, while barley is deeply nourishing while also pacifying heavy Kapha.
Ingredients
2 tbsp GHEE1/4 c YELLOW ONION2 tsp ROSEMARY1 clove GARLIC1 tsp CORIANDER SEED1 c BARLEY1 c CRIMINI & BUTTON MUSHROOMS1 c RED WINE1/2 tsp SALT (MINERAL SALT)1/4 tsp BLACK PEPPER
Instructions
Grind barley grains in a coffee grinder or leave whole. Saute in 1/2 of the ghee until a roasted aroma arises. Add to a pot with 6c boiling water and bring to a boil. Add salt and cook until soft stirring occasionally.
Meanwhile, ground and saute coriander in the remaining ghee. Add mushrooms and onions. When brown add garlic and rosemary.
When barley softens add mushroom rosemary mixture. Turn off heat. Add wine just before serving.