Ayurveda teaches us to eat seasonally, locally, and fresh. The simple answer to the “what do I eat for my dosha??” question can be found at your local farmers market. Ok. So let’s get real here. It’s the dead of winter in the northeast US and whose going out to farmers markets? What’s even growing out there in this weather? This is your indicator that now is not the time for spring vegetables and fruits. In the winter, we should avoid delicate fruits that grow in the spring and summer - like “spring mix” or berries of any sort. For all you self proclaimed health nuts out there, this may put a damper on your smoothie / salad options. As for salad, stick to steamed kale this time of year. You’re getting the same micronutrients and fiber, only your digestion will be able to handle it better. For your winter smoothie, I’ve been a fan of this date almond shake lately. It’s packed full of ojas, (aka life essence) building dates. This makes it good for the nervous, reproductive and muscle tissue. And who can argue with almonds? They were recently rated numero uno on BBC’s list of 100 most nutritious foods. Rich in mono-unsaturated fats helping to combat cardiovascular disease and diabetes.

Swap this shake out for one of your berry smoothies and you won’t be disappointed. In nutrition, or in taste. For added nutrition, you can add a serving of your favorite micro green or super food supplement powder.

Ingredients

• One handful of raw, not roasted, almonds (about ⅔ cup) soaked overnight and peeled (if possible)

• 4-5 medjool dates, soaked overnight

• 1 Tablespoon maple syrup

• 2 cups spring water

Directions

• Drain the almonds and the dates

• Place almonds, dates, and maple syrup in a blender

• Add enough water to cover the mixture completely, and as needed for blending

• Blend until smooth

Kitcheree is like an Ayurvedic super food. It is essential to the yogic diet. It contains a vegetarian source of protein, it’s light, nourishing, warm, and easy to digest. Although there are about as many variations on this recipe as there are grandmothers in India cooking it on a daily basis, this is the easiest, most basic way to prepare kitcheree. It should not take longer than 40 minutes to prepare and it’s all done in one pot. This recipe makes about 4 servings.

Ingredients ::

One cup split yellow mung dahl,

Half cup white basmati rice

One teaspoon each : cumin seeds, fennel seeds, corriander seeds, tumeric powder

One pinch asafoetita powder (aka “hing”) - found in an Indian grocery store

One - two teaspoons minced ginger

One tablespoon ghee

8-10 cups water

Lime and cilantro for garnish

Directions ::

Wash the beans and rice. To do this, place the beans and rice in a bowl. Cover with cold water. Swish around the water, beans, and rice with your fingers. Drain and repeat at least three times.

Put all the ingredients (including spices, beans, rice, ginger, hing and ghee) except the lime and cilantro in a large stock pot. Add 8-10 cups of cold water. Bring to a boil. Boil on high for about 15 minutes. Reduce heat to medium low until the rice and beans are fully cooked. The beans will begin to dissolve when they are cooked fully. Depending on the elevation, this should be about 15 more minutes. Stir the kitcheree periodically to avoid sticking to the bottom of the pot.

Variations ::

Try adding veggies to the kitcheree like carrots, kale, green beans, rutabaga, broccoli, or whatever you like!

Other spices you can try are mustard seeds, cinnamon sticks (good for winter time kitcheree), or fenugreek powder

For thinner, soupier kitcheree, add more water. For a pastier variation, add less water.

Add the rice after the beans have begun to dissolve. This will keep the rice more consistent.

Garnishes ::

Yogurt, rock salt, chips, mango pickle, lime, lemon, cilantro

Kindle your Agni (metabolism) with this simple ginger pickle recipe. Take ginger pickle about 30 minutes before meals.

one teaspoon shredded or minced ginger

pinch of sea or rock salt (rock salt is better)

juice of one half of a lime

combine all ingredients in a small dish and mix well

**You can also make a larger amount ahead of time and keep for up to 3 days in an airtight container in the refrigerator. Take one teaspoon of the mixture 30 minutes before eating.

Stay hydrated this summer with this all natural easy to make electrolyte drink ::

8-16 ounces filtered room temperature tap water

one pinch turbinado or other unbleached natural sugar

one pinch sea or rock salt

juice of one half of a lime

mix well and enjoy!

**you can take this drink up to 3 times per day in the summer time