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: Curried Plantains Quesadilla
This recipe will open you up to a new perspective on the culinary possibilities of plantain. This versatile member of the banana family is often used in place of potatoes due to its starch content and relatively neutral flavor. Not as sweet or soft as the bananas we are accustomed to, plantains can be easily incorporated in savory dishes. They will add substance and fuel to your meal, leaving you feeling satisfied and energized. For best results, cook plantains (they can be too firm and taste quite bitter when eaten raw) and ensure they are ripe. They can feel cold and dry in the gut due to their astringent nature, but once they absorb the oily qualities of ghee and warmth of spices in the recipe they become easier to digest and satisfying. Add a fresh ginger, cilantro and lime sauce to lighten and freshen the meal.
Ingredients
16 g CILANTRO
1/4 tsp CUMIN
1/2 tsp CURRY POWDER
2 tbsp GHEE
1 inch GINGER (FRESH)
2 c GREEN PLANTAIN
2 whole LIME
1 c MASA
1 pinch RED PEPPER FLAKES (CHILI)
1/3 lbs SPINACH
1/4 tsp TURMERIC
Instructions
Notes: Use pre-made burrito / tortilla wrap for shorter preparation time.
1. Ensure plantains are ripe for a sweeter effect, or unripe for less sweet and more savory effect. Peel, then chop into bite sized chunks. Make a paste of the spices by mixing spices with a few drops of water.
2. Heat ghee and fry plantain on medium heat until golden brown. Add a little dab of ghee at end, add spices, and fry for a few seconds only. Then mix spices with the plantain.
3. Remove the plantain and wilt spinach leaves in the same pan.
4. Blend juice of lime, cilantro and fresh ginger into a light sauce.
5. Take a tortilla wrap and place it in a clean, non stick frying pan.
6. Over one half, spread a layer of curried plantain, wilted spinach and a drizzle of the lime sauce. Mash the plantains slightly.
7. Fold the tortilla in half and heat on medium for 1-2 minutes on each side until lightly golden and crispy. Cut into wedges.