Spring time is when nature starts to melt, move, and grow.
Here’s a Kapha tea that may help with clearing away congestion and flush out ama (toxins):
1 tsp. of cumin seeds
1/2 tsp. of coriander seeds
1 cinnamon stick
8 fresh basil leaves
Add a splash of fresh squeezed lemon juice & a little raw honey to taste in your cup!
Place the ingredients in a medium saucepan with about 4 c. of filtered water. Bring the water to boil for 5 -10 minutes, and then steep for 5 minutes. Strain into a tea pot or thermos. It is beneficial to sip warm teas throughout the day during this spring transition!
Adapted from Eat,Taste,Heal.
This is one of my favorite recipes! Warming & flavorful!
- ¼ c. ghee
- 1 yellow onion, chopped
- 1 carrot, peeled and diced
- 1 red jalapeno, seeded and diced
- 3 garlic cloves, minced
- 2 tsp. peeled and minced ginger root
- 2 small firm apples, peeled, cored and diced
- 1 (14.5 oz) can diced tomatoes
- 1 Tbsp. curry powder
- 1 tsp. cumin
- ½ tsp. paprika
- ½ tsp. ground cinnamon
- ½ tsp. turmeric pwd. (or 1 inch of freshly chopped)
- ¼ tsp. cardamom
- ¼ tsp. fresh ground black pepper
- ½ tsp. dried thyme
- ½ c. red lentils (uncooked)
- 3 c. chicken or vegetable broth
- ⅔ c. coconut milk
- Salt and black pepper to taste
- ½ c. roasted cashews
- ½ c. chopped scallions
- Melt butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes, or until the onions have softened.
- Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.
- Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.
- Serve topped with cashew and scallions along with naan bread for dipping.
Recipe by The Wanderlust Kitchen
“In the midst of winter, I finally learned that there was in me an invincible summer.”
Moving into the Vata time of year.….
I move with the infinite in Nature’s power.
I hold the fire of the soul.
I hold life and healing.
Warm Cardamom Milk (Vata pacifying):
2 cups organic whole milk
2 tsp. ghee
1/4 tsp. ground cardamom
1 Tb. finely ground cashews
3 or 4 strands saffron
- Place all the ingredients in a sauce pot, over medium heat bring to a boil, stirring frequently,
- Pour into mugs & enjoy!
Yarema, M.D.,Thomas. Rhoda,D.A.S.. Brannigan,Johnny. Eat, Taste, Heal.Hawaii: Five Elements Press,2006.
And Pitta Season!
Elements: composed of fire and water
Meaning: “that which digests things”
Qualities: oily, sharp, moving, liquid, penetrating, hot, light, and acidic
General tips to help pacify Pitta during the Summer season:
- Avoid stimulants and acidic foods; follow a pitta-pacifying diet.
- Include walks in nature, time for self-reflection and meditation as part of your daily routine.
- Keep the body & mind cool – avoid overheating.
- Exercise in a manner that is not too competitive or overexercise.
- Work on keeping your schedule within your healthy, natural limits.
Here’s a wonderful Pitta pacifying drink:
REJUVENATING MANGO DRINK
• 1 cup mango juice
• 1 tsp ghee
• pinch of cardamom
• pinch of saffron
Blend these ingredients together and enjoy!
This drink will bring energy and vitality to your entire being!
“Life and death, joy and sorrow, gain and loss; These dualities cannot be avoided. Learn to accept what you cannot change.” -The Ramayana (Bk 2)