Ayurvedic Spring Time Recipes We Love

Spring has sprung, and if you’re above 40*Latitude it probably couldn’t spring fast enough for you! Spring time is all about Kapha (Earth and Water) which means saying bye-bye to the heavy, rich foods of winter and welcoming warm spices, less salts and fats, and food that is easy to digest into your life.

Spring Spice Mix

Fennel, Coriander, Ginger and Cumin are among the ayurvedic spices that enhance digestion and metabolism, cleanse ama from your body and prevent digestive disorders. You can use this mix to liven up any recipe or you can leave it on the dining room table as a condiment for family and guests to use! Its warm spices balance out the wet, cold of spring and help give your digestion a kick in the pants!

Makes ¼ cup

  • 1 TBSP Coriander
  • 1 tsp Fennel
  • 1 TBSP Cumin
  • 1 TBSP Turmeric Powder
  • 1 TBSP Ginger Powder
  • 1 tsp Black Pepper
  • 1/8 tsp Cayenne Pepper
  • Pinch of Clove Powder

Spring Spice Mix . Dr.Oz

Dry toast the coriander, fennel, and cumin in a small pan until fragrant (about 3 minutes). Set aside to cool, meanwhile combined the remaining ingredients into a small shaker. Once cooled, add the toasted ingredients to the shaker. Mix the spices well. If using whole ingredients, use a grinder or mortar and pestle to grind the spices to a uniform consistency before transferring them to a shaker.

Cream of Asparagus Soup

Nothing is better during a wet spring than a warm bowl of soup and this recipe channels all sorts of Kapha appeasing goodness. Shatavari, or Asparagus, with its cooling effect, is used in Ayurveda to balance pitta and vata. It has long been used in Ayurveda as a female reproductive tonic and it supports the reproductive and digestive systems and builds ojas, and the essence of immunity and vitality.

With its light bitterness and low sodium, asparagus is perfect to chase away the heaviness of winter.

kheer Archana

Serves 2

  • 1 bunch of Asparagus
  • 4 cups Vegetable Broth
  • Handful of Baby Spinach
  • 2 tsp Spring Spice Mix
  • ½ a thumb of peeled ginger root
  • 1 tsp Grapeseed Oil
  • Lemon Zest
  • 1 cup cooked Navy Beans
  • Sea Salt
  • Black Pepper
  • Lemon (Optional)

If the Navy Beans are raw, follow the cooking instructions on their container! I say this now because many brands require soaking overnight before they make their way to the pan. Once the beans are cooked and ready to go, bring two cups of broth to a boil. Since a watched pot doesn’t boil, get the Asparagus ready by removing the woody stems and chopping them into two inch pieces. Once the broth is good and hot add the Asparagus bits, lower to a simmer and just before tender add the Spinach (about 6 minutes) stirring gently. The spinach will wilt quickly so keep an eye on it. As soon as the spinach begins to change, remove the pot from the heat and dump the mixture into a food processor or blender. Add another cup of broth, the spice mix, ginger root, grapeseed oil, lemon zest and beans. Blend to a smooth consistency, slowly adding the last cup of broth until the soup is your preferred consistency. You do not need to use the whole cup if you like your soup a little thicker! Add salt and pepper to your liking. Serve with a lemon wedge if you crave more acidity.

Spring Time Kheer (Rice Pudding)

Kheer is an Ayurvedic kitchen staple! Its not only delicious , but a very nourishing food for reducing vata and pitta, strengthening the tissues and building reproductive tissues. If your sweet tooth is complaining, grab a bowl and tell that tooth to sit down! This version is lighter and uses warmer spices than traditional, making it perfect for spring.

Serves 2

  • 1 cup Cooked Basmati Rice
  • 1 ¾ cup Unsweetened Coconut Milk
  • 1 tsp Vanilla Extract
  • 2 TBSP Raisins
  • 1 TBSP Grated Unsweetened Coconut Meat (extra for garnish)
  • ¼ tsp Ground Cardamom
  • ¼ tsp Ground Cloves
  • 1 tsp Ground Cinnamon
  • 1 tsp of Raw Honey
  • Pinch of Saffron (Optional)

Before you get to the rice, lightly toast the coconut meat on the stovetop in a small pan until fragrant (about 5 minutes). This will bring out a delicious nutty flavor in the Kheer. Set that aside, we’ll mix that in later. In a medium sauce pan on medium heat, mix the rice, coconut milk, and vanilla extract together and bring to a simmer. Add the raisins, grated coconut, cardamom, saffron (if using), cloves and cinnamon, and take the heat to low. Let the Kheer continue to simmer, partially covered, for about 10 minutes. Serve with honey and garnish with extra toasted coconut if the craving hits ya.

 

Written by Jessica, Beauty and lifestyle blogger at girlterest.com/ , yogi, frequent traveler and DIY lover.