Cool off with these Fruit- and Veggie-Based Recipes for Summer
According to Ayurveda, as the days lengthen, we enter into a cycle dominated by the energy of the fiery pitta dosha. This is a time for outdoor activities: working in the garden, enjoying picnics, and gathering with friends and family at parks or beaches. Our bodies crave more fruits and vegetables as well as refreshing drinks. These light foods are refreshing, nourishing, and will help us dissipate excess heat. Try some recipes for summer to support health and well-being in this season.
Limeade with Rose Water
Ingredients
Serves 8
- ¼ cup lime juice
- 6 cups water (spring or purified)
- 4 tbsp rose water (best organic)
- 2 tbsp organic maple syrup (or sweetener of your choice)
Directions
- Squeeze the lime juice (best fresh).
- Strain the pulp add maple syrup or sweetener of your choice.
Green and Healthy Salad
Ingredients
Serves 4
- 1 cup basil
- 2 cucumbers
- 4 cups baby greens
- ½ cup fresh mint
- ½ cup cilantro
- 2 tomatoes
- 2 tbsp olive oil
- Rose water (to taste)
- Bragg’s or coconut amino acids (to taste)
Directions
- Chop or dice the basil, mint and cilantro, removing the stems.
- Slice the tomatoes.
- In a salad bowl, toss the baby greens, herbs, and tomatoes.
- Add olive oil, rose water and amino acids, and toss well.
Kale Jicama Salad
Ingredients
- 2 bunches kale, chopped
- 1 head romaine lettuce, torn or chopped
- 1 medium jicama
- 2 tbsp olive oil
- 2 tbsp chopped cilantro
- 1 tbsp fresh squeezed lime juice
- 2 tsp nutritional yeast
- edible flowers for garnish (my preference is marigolds)
- Bragg or coconut amino acids to taste
Directions
- One hour before serving, chop the kale into very thin slices, add to salad bowl with 2 tbsp olive oil and allow to marinate.
- Before serving, peel and then cut jicama into thin slices, add to marinated kale.
- Toss with: nutritional yeast, cilantro, chopped romaine lettuce, lime, edible flowers, and amino acids (Bragg’s or coconut).
Strawberries Delight
Ingredients
- 10 Strawberries
- 1 medium mango
- 2 kiwis
- 2 basil leaves
- ¼ tsp crushed cardamom seeds
- ½ head lettuce
- 1 cup almond milk
- 1 cup spring water
Directions
Combine all ingredients in a blender and blend until smooth and creamy.
Note: While most people do well with raw food in the summer, people with a strong vata dosha can add extra oil to their salads to promote balance.
The late Dr. Light Miller was a proponent of the healing power of scent and food. She had a 35 year practice of Ayurveda that included extensive preparation of healing foods, pancha karma (cleansing techniques) and kaya kalpa (rejuvenation). She was the author of multiple books on Ayurveda.