Delicious and Healing Ayurvedic Recipes
Drinks and spices for daily use (recipes by Vaidya Mishra)
16 oz Spring water (Best to use spring, not tap or filtered)
Juice of 1 lime
2 pinches Soma salt (or other salt if not available)
1 tsp raw (not white) sugar
6 fresh peppermint leaves
¼ tsp lightly toasted & crushed cumin seeds
¼ tsp coriander seeds
Blend everything well in blender high speed, strain.
Put in thermos (clean after each day’s use).
Sip throughout the day.
One day’s use only (make fresh daily).
Rehydration Drink (version 2)
2 cups spring water
1 Tsp organic raw sugar
2 small pinches Soma salt
1/8 tsp cumin seeds
1 tbsp lime juice
2 tsp chopped fresh basil or mint leaves
1/8 tsp nutmeg powder
Dry-toast the cumin seeds in a small skillet over medium-low heat for 1 minute or until you smell the aroma. Remove from heat and crush them in a mortar or spice grinder.
Briefly blend all the ingredients and strain through a cheesecloth or nut milk bag. Serve at room temperature. Store refrigerated in a jar or closed container for up to 3 days.
Skin Detox Herbal Water
2 pinches of Indian Sarsaparilla
2 pinches of Manjistha
¼ tsp whole fennel seeds
½ tsp whole coriander seeds
2 whole black peppercorns
1 leaf of mint
Bring one quart of alkaline spring water to a boil; boil for 3-5 minutes.
Add the spices and let steep, or combine water and spices in the thermos.
Sip warm throughout the day. Finish by 5 PM or discard unfinished portion. Make fresh daily.
Tridoshic Instant Spice
Coriander Seed: A pro-diuretic spice, calming, blood-cleansing, cools the mind, helps evacuate ama-visha from the body.
Cumin: digestive spice, burns ama, provides good environment for the friendly bacteria in the colon.
Turmeric: an anti-inflammatory, anti-oxidant, immuno-modulator supports liver detox (for more information see the book ‘Turmeric Superspice’).
Black Pepper: “channel-opener,” supports the digestive system, improves cellular oxygenation.
Curry Leaf: an aromatic leaf that supports liver detox.
Fenugreek seed: improves fat and sugar metabolism.
Fennel Seed: harmonizing, carminative, cooling for the digestive system.
Tejpatta (Indian Cinnamon Leaf): improves sugar metabolism.
Mace: Calming, satisfying, fragrant.
Green Cardamom: tridosha pacifying, aromatic, cooling, supports and balances the digestive system; supports the flow of “prana” to heart.
Large Cardamom: supports the taste buds, the digestive system.
Cinnamon Tamala: enhances flame (agni) supports downward (normal) flow of apana.
Clove: appetizer, taste bud enhancer, digestive, enhances the secretion of salivary glands – a special spice for pacifying pitta and enhancing agni.
Cobra Saffron: appetizing, digestive, enhances hydration and molecular absorption, supports the probiotic environment of the colon.
Pink Pepper: mild aromatic anti oxidant.
White Pepper: mildly pungent aromatic anti-oxidant.
Soma Salt: tridoshic cooling salt.
Cinnamon- China: digestive, appetizing, supports the liver.
Cinnamon- India: enhances sugar metabolism, enhances absorption of nutrients; purifies the blood and increases ojas production.
Ajwain: enhances the taste buds, appetizer, supports the digestive system, supports the downward flow of apana vata, pacifies stomach colic, builds the intestine a good environment to grow good bacteria for probiotic support.
Kalonji: supports the flow of digestive enzymes.
Ayurvedically dried ginger: appetizing, taste enhancing, pacifies samana vata, supports the digestive system to fight colic, enhances protein synthesis.
Grind the spices fully with a spice or coffee grinder. Store in an air-tight container. Sprinkle 1-2 tsp on your food twice a day or as desired.
Recipe by Damianti Devi.
SVA Spice Blend
6 parts Coriander
6 parts Fennel
1 part Turmeric
1 part Cumin
Use Organic fresh spices.
Fully grind and mix the above ingredients in these proportions, preparing enough to last for a few weeks.
Place in a sealed container and store in a cool, dark place.
Use ½ to 1 teaspoon per person of the pre-mixed blend in your favorite dishes, at least once a day. If you are unaccustomed to these spices, begin slowly starting with only 1/4 teaspoon per serving and gradually increase over several weeks or months.