by Kelsey Brusnyk, Canada | Sep 17, 2021 | Lifestyle
Delicious Strawberry Fruit Bowl – Best ayurvedic diet for Summer in Spain
An Ideal Diet for Summer in Spain
As summer heat increases in Spain, more fruits are available! Fruit is a wonderful breakfast option for the hotter seasons in Barcelona or Marbella in Spain when the Ayurvedic Agni (digestive fire) tends to be a little less strong because the body is trying to cool itself down, which takes away heat and strength from the digestive fire. The water content in the fruit also helps to keep the body adequately hydrated in the heat.
Lightly cooking fruit increases digestibility, and this summer strawberry fruit bowl guides you on how to spice and sauté your fruit for maximum flavor and optimal health benefits. Let us know if you enjoyed this fruitful, summer recipe:
SUMMER STRAWBERRY FRUIT BOWL
Ingredients Serve 4
- ⅓ tsp mineral or rock salt
- ¼ tsp anise seeds or anise seed powder
- 1 tsp fennel powder
- 1 tsp cardamom
- ½ Tbsp fresh chopped ginger
- 1.5 tbsp ghee (or coconut oil)
- 1 Tbsp fresh chopped mint
- 4 Tbsp maple syrup
- 4 cups pears, cut into 1-inch cubes
- 3 cups peaches, cut into 1-inch cubes
- 2 cups strawberries, sliced in half if small and in quarters if large
Warm 1 Tbsp ghee in a medium sized saucepan. Add ¼ tsp mineral salt, anise seeds, and Tbsp of the fresh chopped ginger. Simmer until the spices’ aroma comes up, add the fennel powder, and simmer for another minute. Add the chopped pears and water to only ⅓ of the height of the pears, and simmer until they start to become soft. Add in the peaches and simmer for 1 – 2 minutes until the fruit is slightly soft. Turn off heat.
Warm ½ Tbsp ghee in a small sized saucepan. Add ⅛ tsp mineral salt and cardamom powder. Simmer until the spices aroma comes up. Add the strawberries and water to ¼ the height of the strawberries. Simmer 2 – 4 minutes until the strawberries are soft.
Transfer the pears and peaches to bowls, and top with strawberries, 1 Tbsp maple syrup and about ¾ tsp mint per serving. Enjoy!
by Gina Parisi, New York, USA | Sep 10, 2021 | Lifestyle
My Summer Freshness in New York- Watermelon Radish and Asparagus Salad – An Ayurvedic Recipe
Ideal Ayurvedic Recipe For Summer in New York
Hey there, I’m Gina – you have probably noticed me on the ASHAexperience platform as an Ayurvedic Chef, if you haven’t yet, well I am an Ayurvedic Chef and have been creating modern Ayurvedic recipes for years.
I have met so many people that assume I specialize in Indian cuisine because of my Ayurveda touch. Although I have mastered many Indian Ayurvedic Recipes, I have also come to realize Ayurveda is not a cuisine, it is simply about eating natural foods that match your mind and body type.
In Ayurveda, as well as modern science, using fresh ingredients for your meals have an endless amount of health benefits.
Asparagus is a great source of fiber, vitamin A, C and K which will boost your digestive tract in no time. It is high in nutrients and low in calories, perfect for feeling full and healthy.
Watermelon Radish is a part of the radish family and does not actually taste like a watermelon. You are bound to feel a boost of energy after eating this because of its richness in magnesium, Vitamin A and C, potassium and calcium.
As we are in the peak of summertime, I am sharing a quick and easy recipe that will make you feel energized and cool on a hot day.
Watermelon Radish and Asparagus Salad
- 1 bunch Asparagus – chopped into 1 inch pieces
- 2 medium Watermelon radish – chopped into half moons
- 2 Tablespoons olive oil
- ¼ cup chopped fresh mint
- 1 tablespoon orange zest
- Juice of ½ fresh lime
- ¼ tsp of salt
- Pinch of black pepper
- Prepare a bowl of ice water for the vegetables. Bring 2 cups of water to a boil and add salt to the taste of the ocean.
- Once the water is boiling, add the asparagus and cook for 4 minutes. Use a slotted spoon and transfer the asparagus to the ice bowl for 10 seconds. Remove with a slotted spoon and let rest in a bowl.
- Repeat with the watermelon radish, cooking for 5-7 minutes or until tender.
- Now your vegetables are cooked and waiting in the bowl. Add the mint.
- In a separate bowl, mix the rest of the ingredients to form a dressing. Taste and adjust seasoning as needed. Pour over the vegetables and toss.
- Enjoy cool
Do you know your Ayurvedic Dosha (mind-body type)? Check out the substitute ingredients below:
Vata/Airy digestion – sub golden beets and add 1 tsp fresh grated ginger.
Pitta/Fiery digestion – radishes may be too pungent for you if you are feeling fiery. Sub golden beets or green beans. Additionally add 1 tsp of maple syrup to the dressing.
Kapha/slow digestion – these vegetables suite you well, but add 1 tsp grated fresh ginger
Want to discover more Ayurvedic recipes for different seasons? Connect with me on the ASHAexperience platform so I can virtually meet you for a personalized cooking session using your favorite ingredients!.