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Date & Fig Shake

4/24/2018

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Dates. I'm not talking about the activity you go on Saturday nights with your lover. I'm talking about the sweet, juicy, unctuous little fruits that are to die for. 

Let me keep it real, real quick. I used to not like dates. I thought they were weird and didn't taste so good. Until Ayurveda. I just realized I was eating the wrong kinds! Anyway, let's get back to the dates. 

Dates. They are revered in Ayurveda to be filled with ojas. Ojas? Well, ojas is the subtle essence of kapha. Ojas is what gives us our immunity, and keeps our bodies healthy and vibrant. It gives us suppleness, the ability to be tender and loving. It makes sure that all the moving parts in our body are a well-oiled machine.

It's important to nourish our ojas. There are different ways to do this. Food, being one of them. Dates are a great way to do this, because it has many of the same qualities as ojas--sweet, juicy, etc. Dates are also great for reducing vata and pitta. This shake is my go-to smoothie replacement. It's filling, nutritious, and I promise you a treat everyone will love. 

Ingredients:
  • 1 cup whole organic milk
  • 6-7 dates (Pitted. I prefer medjool dates)
  • 5 figs (I prefer Calimyrna figs)
  • 10 almonds, (soaked overnight and the peels taken off)
  • ¼ tsp cardamom
  • Pinch of saffron
  • 2 tsp maple syrup
  • Pinch of cinnamon

Directions:
Pour all ingredients into a blender and blend on medium speed, until all ingredients have been processed completely, and you are left with a smooth and creamy shake.

Alternatively, you can warm the milk, dates, and figs on the stove to soften them up a little for approximately 7 minutes. Then, combine all ingredients including the warm milk with dates in the blender, and blend until all the ingredients have been well incorporated. 

*Note: If possible, try to use organic, non-homogenized milk for the date shake. Also, you can switch out the dates for dried figs every now and then for some variety. Both are great ojas-promoters. You can also add in ½ -1 tbsp of Spirulina/Blue-Green Algae. The color will change to a pretty green, but you won’t be able to taste it at all. 
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Kale-Pea Soup

4/18/2018

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The initial saute of the vegetables is crucial as it helps to get the veggies "pre-digested" which helps in overall digestion according to Ayurveda.
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The addition of the yogurt just adds in the creaminess that is all the glory in this soup!
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I added a lot of pepper. Feel free to tone it down. Our family particularly was needing the extra heat.
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Personally, I ate my bowl with 1/2 an avocado, because what really doesn't go with avocado?!
By now, I'm sure you guys can tell that I love soup. I'm not sure how many recipes I've posted about different soups, but I'm sure I could make a whole cook book on different soups. There is just something so soothing and simple about soups that just nourishes your whole being. The best part is that it's so easy to experiment with all types of vegetables. The other best part? You can sneak in all of the veggies that your family and friends (or you!) may not enjoy otherwise.

I love this kale-pea soup, because it's perfect for this season. Kale is such a great detox leafy green. Leafy greens in general are great for cleansing of the liver and blood. It also provides good fibers for our bodies' digestive system to stay nice and healthy. Peas, too, have a plethora of health benefits, along with fiber and the vitamins your mom raved about growing up, peas actually have a decent amount of protein (pea protein anyone?!). Needless to say, this soup is great for all dietary folk!

I personally amped up the black pepper in this recipe. Black pepper is a great spice during this kapha season. It helps melt any extra mucous and phlegm in the body. The cool thing about black pepper is that it has an affinity to the lungs. This means that not only does it help take care of any lung-type issues, it helps bolster the vitality and strength of the lungs. This makes it great for the Spring, when many people are plagued with cold, allergies, and sinus infections. If the black pepper in this recipe seems too much, feel free to dial it down! What works for one, may not work for others!

I hope you enjoy this soup as much as my family and I did. It was super tasty, and perfect for the crazy windy day living in the flatland of Texas brings!

​Ingredients:
  • 1 tbsp avocado oil
  • 2 bunches green onions
  • 2 tsp minced garlic
  • 7-9 kale leaves (I used curly, but any kale variety that you prefer will work!)
  • 12 oz. sweet peas (if you use frozen, ensure that it is organic
  • 4-6 oz. corn
  • 1/2 cup quinoa
  • Vegetable stock
  • 1/4 cup plain yogurt
  • 5 tsp ground black pepper
  • 3 tsp ground cumin
  • 1.5 tsp turmeric
  • Salt to taste
​
Directions:
  1. Warm the oil in a large pot. Add in the garlic and green onion.
  2. Saute the onion until the green parts have wilted a little.
  3. Add in the kale. You want to really cook the kale as it can be on the harder side to digest if not cooked properly. The color of the kale will get a little darker green.
  4. At this point, I will throw in the quinoa. To me, the flavor comes out more when you roast it before cooking it fully. Quinoa adds in additional protein to really round out this soup!
  5. Then you will add in the corn and peas. Give all the veggies a quick toss in the oil.
  6. You want to add enough stock to cover all of your veggies PLUS have about 2 inches above the veggies.
  7. Turn the stove on medium, cover your pot, and let everything cook and come together. I will more often than not just let it all simmer for about 30 or so minutes.
  8. Once everything is cooked, blend everything together using an immersion blender or a regular blender. You want to ensure everything is really nice and smooth.
  9. Add in the rest of the ingredients--the spices and yogurt.
  10. Mix well, and let it cook together for about 15 minutes.
  11. Serve warm and enjoy!

Perfect with a fresh slice of bread or to complement any meal. Bon Apetite!
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Spiced Milk

3/11/2018

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Milk is revered in more ways than just one in Ayurveda. There are so many benefits of drinking milk that I couldn't even get into all of them right here. Specifically, cow's milk is said to be one the greatest medicines to man. It's a great source of healthy fat and proteins that help maintain and nourish our bodies. From an Ayurvedic perspective, milk is said to nourish many of the tissues--including our nervous and fat tissue. It's even great for our skin. However, my favorite quality of milk is its grounding effect on the body. There is nothing like a warm glass of milk in the evening before bed, or on a Saturday morning curled up in bed with a book. 

Of course, the milk that I am promoting comes from cows that are not brought up in factory farms. It's important to know the source of our animal products. If the animals are under stress, then all that energy is going to go into that product, thus affecting our bodies with that same energy. 

Even though I'm not a huge fan of thick milk, I always recommend everyone to drink as close to raw milk as possible. This may be in some form of organic, non-homeginized, full fat milk. (PS--if you are​ like me and don't like the thick milk, make your own less fat milk by just adding water. It's the less processed way of doing it, without taking away the healthy fats that come from milk). 

With all of the benefits that milk has, it can also be hard to digest for many people. Milk can also be tricky in the sense that it increases phlegm production in the body, making it less than ideal in the cold and rainy months. One way to counterbalance those side effects is to add some heating spices to the milk that will help ease the digestion. 

​I love this milk recipe because it's really easy to make, and is so good for the body and mind. A warm glass of milk at night before bed can do wonders on your slumber. It's great for vata, calming the nervous system, and all-around grounding. Make this recipe your own and get creative!

Ingredients:
  • 1 glass of cow's milk (if you are vegan or can't digest cow's milk, try an almond milk)
  • 3/4 tsp cinnamon 
  • 1/2 tsp cardamom
  • 1/2 ginger 
  • Pinch of nutmeg
  • Pinch of saffron 
  • Turbinado sugar to taste 
​
Directions:
  1. Warm the milk on the stove.
  2. Melt the sugar into the milk (I try not to make it too sweet so as not to mask the flavors of the spices). 
  3. Add in all of the spices except saffron.
  4. Bring the milk to an almost-boil, and take it off the stove. 
  5. Crush the saffron strands between your fingers and top it off. Let it steep for just a few minutes as the milk cools. 
  6. Enjoy warm! 

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