Ayurveda for Summer Menu

Ayurveda for Summer Menu

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Guest post by Ashley Pitman. Ashley runs http://www.vixi.com. She’s a fresh and authentic voice that empowers entrepreneurs to make money online doing what they love and is a leader for wellness warriors and the healing path. Ashley loved her study in the Living Ayurveda Course with Cate.

You probably have plans for the 4th of July, right? Well, why not bring a raw food dish to the party? Go ahead, celebrate AND feel good about what you’re putting into your body, too. I’ve got you covered with a few recipes that are great for balancing out the heat of summer and are excellent for sharing.

Watermelon Lemonade Punch

Ingredients:

  • 4 C watermelon
  • Juice from 2 Lemons
  • Agave to taste

Directions:
In a blender, blend watermelon and lemon juice.
Add agave to taste.

Kale Chips

Wash and spin dry the kale. Remove the tough spine and tear into bite size pieces, keeping in mind that they will shrink in size as they dehydrate.

Ingredients:

  • 3 T Olive Oil
  • 1 tsp Sea Salt

Directions:

Combine olive oil and sea salt in large bowl.
Mix in kale and coat.
Place on dehydrator sheets. Dehydrate at 115 for 4-6 hours or until crisp.

Cucumber Cumin Dip with Veggies

Ingredients:

  • 1 cup cashews, soaked overnight, drained and rinsed
  • Meat from Young Thai coconut
  • 1/4 to 1/2 cup coconut water or filtered water
  • 1/2 lemon, juice from
  • 1 clove garlic
  • pinch Himalayan Salt and pepper
  • 1 cup cucumber, diced to 1/4 inch pieces
  • 1 teaspoon cumin
  • 1 tablespoon parsley, chopped
  • 2 red bell peppers, sliced lengthwise
  • 1 head cauliflower, chopped into florets

Directions:

Place cashews, water and coconut flesh, lemon juice and garlic in food processor. Process until smooth.
Remove from food processor to bowl. Mix in salt and pepper (to taste), cucumber, cumin and parsley.
Serve with raw veggies.

Dandelion Salad with Orange Miso Dressing

Dandelion Salad

Ingredients:

  • 1 cup dandelion greens, chopped
  • 1 cup romaine lettuce
  • 1/2 cup parsley
  • 1/2 cup pine nuts

Directions:

Combine all ingredients in a large mixing bowl.

Orange Miso Dressing

Ingredients:

  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup olive oil or flax oil
  • 1/8 cup lemon juice
  • 2 tablespoons chickpea miso

Directions:

Blend all ingredients together until miso is dissolved.

Raw Veggie Burgers

Ingredients:

  • 1 cup sunflower seeds
  • 1/2 cup flax seeds
  • 2 celery stalks
  • 1 carrot
  • 1/2 green bell pepper
  • 1/4 red onion
  • 1/2 cup water

Directions:

Grind the sunflower seeds and flax seeds into a powder in your food processor.
Toss in the carrots, onion, green bell pepper, celery and water into the food processor.
Add more water if the mixture is too crumbly. Add more flax seeds if it gets too watery.
Dehydrate burgers for 6 hours on a lined dehydrator sheet at 105 degrees. Flip burgers and dehydrate until desired texture is achieved. Keep an eye on these, so as not to over dehyrade them and make them hard.
Serve with the works (lettuce, tomato, onion, avocado, etc) and wrap it up in lettuce to keep it raw or put it on a bun.

Summer Food Tips from Ayurveda

For us Ayurveda devotees, summer means pitta season is here. It’s pitta season because the qualities of nature are bright, hot, sharp and oily. Physical activity seems to naturally ramp up and the sun is beating down strong. Summer is an opportunity to mind a delicate balance between hot & cold.In general, and especially during summer, it’s best to avoid excess salt, spicy foods, yogurt, sour fruits, tomatoes, red meat, soy, alcohol (sorry) and fermented foods. These foods all have “heating” qualities to them which will send pitta shooting up in the air like a firework, increasing emotional, mental and physical fire.

What works is favoring the sweet, bitter and astringent tastes by eating:

  • fresh sweet fruits like mango, coconut, berries and peaches
  • bitter greens like arugula, kale, asparagus, and bok choy
  • astringent veggies like lentils, cauliflower and cilantro
  • other foods that have “cooling” qualities like cucumber and watermelon

Guest post by Ashley Pitman. Ashley runs http://www.vixi.com. She’s a fresh and authentic voice that empowers entrepreneurs to make money online doing what they love and is a leader for wellness warriors and the healing path. Ashley loved her study in the Living Ayurveda Course with Cate.

 

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4 Comments
  • jessica
    Posted at 1 July 2011

    Yum! Thanks so much for this. Just wondering if there’s an alternative to a dehydrator for the raw veggie burger? I haven’t gotten one yet…I live in a very dry climate but not sure how to put such yummy food outside without it disappearing. thanks!

  • Cate Stillman
    Posted at 1 July 2011

    put on an old clean screen and leave it in the sun (away from critters).

  • Charles
    Posted at 3 July 2011

    Plenty of good ideas for building a cheap solar dehydrator on the web. Check google and YouTube. The basics are a wooden or cardboard box, glass or plexiglass cover, a screen of some sort, and ventilation (under the screen). Play around with the elements and then post your own design!

  • Betsy
    Posted at 6 July 2013

    The Watermelon Lemonade punch has hit the spot during this very humid New England heat wave of 90 degrees and over day after day. Our mid-20’s sons who are visiting for the 4th keep asking for more!! So easy and so refreshing and a wonderful Ayurvedic remedy for us Pittas! Thank you, Cate!

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