With a bumper crop of raspberries growing in my back yard I’m always looking for new ways to enjoy their health benefits.  Mostly, I gobble them up by the handful before they have a chance to make it into a recipe.   However,  I try to save some for one of my favorite Ayurvedic breakfast drinks….. Rose Milk Shake.  (See the recipe below).  These little berries are loaded with cancer fighting health benefits.

 Raspberries are a delicious fruit and  a very healthy whole food fruit as well. Research published in the May 2005 issue of the journal Biofactors shows that Raspberries are loaded with powerful phytonutrients and antioxidants that can support your immune system and help your body to ward off disease.

The antioxidants in Raspberries include ellagic acid which protects your cells from becoming damaged. Other nutrients in Raspberries include quercetin and other flavonoid molecules  classified as anthocyanins, and they belong to the group of substances that give raspberries their red color.  (Also found in grapes).

The anthocyanins in Raspberries are very powerful antioxidants that have antimicrobial properties as well, including the ability to prevent overgrowth of certain bacteria and fungi in the body such as Candida. The biggest contribution to raspberries’ antioxidant capacity is their ellagitannins, a family of compounds almost exclusive to the raspberry, which are reported to have anti-cancer activity.

 Raspberries are a great source of manganese and vitamin C that help protect the body from oxygen-related damage. They are also a good source riboflavin, folate, niacin, magnesium, potassium, B vitamins and copper. 

RASPBERRY-ROSE SHAKE

This is a cooling and refreshing drink for summer. When served warm, all body types can drink it year round.  Rose petals are known to nourish the heart and calm the mind.

This recipe makes 2 cups

2 cups organic milk  (you can use nutmilk, kapha should use lowfat)

2 tablespoons rose petal preserves  (rose petal preserves and rose water are sold in most Indian stores)

1 tablespoon rose water

1 cup fresh raspberries.

Mix all ingredients together in a blender.  Enjoy!

One of the simplest pleasures in life is enjoying a beautifully prepared meal especially if there is a fine blend of tastes and spices dancing on the palate.  Yet,  many don’t realize the tremendous benefit that spices can have on your health.  AS a matter of fact my four favorites below could be moved from the kitchen to the medicine cabinet,

Well, in my house the kitchen is the medicine cabinet.  And this is true of most who live an ayurvedic lifestyle……spices are a frontline therapy for health and restoring balance.  If you new to this idea, just take a peak at the list below and look at all the remedies one can get from just 4 spices.

Of course, like anything else, you should always check with a trained medical professional before embarking on a new alternative approach to healing, but spices have been around as a healing therapy for thousands of years and are very gentle yet, effective.  These 4 spices are good for all ayurvedic constitutions.

~~ Cumin

Best for Dosha: All

Best for Conditions: digests bread, along with caraway,
fennel and dill relatives; colitis, gas, digestion,
abdominal pain, distention, for overeating and eating heavy foods.

~~ Cardamom

Best for Dosha: All

Best for Conditions: Absorption of nutrients,
asthma, bronchitis, colds, cough, excellent for stomach complaints, hoarseness, indigestion, loss of taste, helps the spleen and pancreas, reduces Kapha in lungs and stomach, stimulates the mind, with milk it reduces mucus formation, detoxifies caffeine in coffee, nervous digestion, vomiting, headache, belching, acid indigestion, nausea, expels Vata in colon and digests foods in colon, convalescing from diarrhea, biliousness, respiratory disorders, involuntary urination.

Spiritual Uses: spiritual peace and purity; gives clarity and joy

Antidote: Helps digest foods if they create sluggish digestion.
Ice cream, milk, cold or sweet foods like bananas, coffee.
~~ Coriander

Best for Dosha: All

Best for Conditions: Griping, flatulent colic, rheumatism,
neuralgia, indigestion, vomiting, intestinal disorders,
removes excess Kapha, eyewash, conjunctivitis, relieves internal heat and thirst, skin/rash problems, urinary system
(cystitis, infections, etc.), sore throat, allergies,
hay fever, for all Pitta disorders, burning, juice for allergies,
and skin rashes (and externally as well);
antidotes hot pungent foods, bleeding hemorrhoids.
Used to balance very hot foods and spices (eg, chillies).

~~ Fennel

Best for Dosha: All

Best for Conditions: Abdominal pain (gas or indigestion),
menstrual cramps, hernia, diarrhea, colic, vomiting,
morning sickness, nausea, anorexia, cough, dry cough,
promotes semen, increases vision, raises agni, difficult
or burning urination, digestion-children and elderly;
promotes menstruation, nursing mothers-increases breast milk flow.

According to Ayurveda, Spring (kapha season) is the time to start incorporating more fresh greens and raw vegetables into our daily meal plans.  But if your digestive fire (agni) is low, you’re a vata type, or have had increased stress…….you may have difficulty digesting and assimilating these types of foods.  Raw foods do pack a powerhouse of enzymes and nutrients, but they also require a good strong digestive fire to break them down.

So how can you increase your greens and aide your digestion at the same time?  This recipe fits the bill!  Loaded with lots of digestive spices, and made into a soup, the vegetables are easy to digest because the blender has already broken them down into an easy to digest form, but also retains the nutrients.

And, it tastes delicious……isn’t that why we love to eat?  We love to stimulate our senses and taste buds!

Green Curry Soup

Servings: Two
Ingredients:
1 1/2 cups filtered or spring water

1 cup tightly packed chopped spinach

1 cup chopped broccoli stalks

1/2 cup chopped leeks

1 avocado

1 carrot

4 – 6 soaked sundried tomatoes

1 clove garlic

1 tbsp miso paste

1 tsp himalayan or celtic sea salt

1 tbsp coconut oil

1 tbsp cumin

2 tsp tumeric

1 tbsp tamari or nama shoyu

1/2 – 1 tsp cayenne pepper

Preparation:
Blend the water, spinach, broccoli and leeks in a blender until smooth.  (I recommend a Vita-mix blender, for the best textured soup.  Visit: https://secure.vitamix.com/acb/stores/4/?COUPON=06-004346&store=1 ).

Add the remaining ingredients and blend again until smooth. You can adjust the spices to taste.

This can be served chilled in the summer or in winter it’s nice to warm it up a little. If you are warming it on the stove, to preserve the enzymes, keep it on the lowest heat, stir constantly and make sure it doesn’t go over body temperature by dipping your finger in. It should be just warm, not steaming hot.

I like to garnish with a dab of organic plain yogurt or flaxseed oil and top with some crunchy kale chips.

Raw sauces and dressings are a great way to add flavor to your meals and they are packed with vital nutrients and enzymes.  Just what we need to rev up our taste buds and meatbolism after a long winter.  These are some of my newest favorites.

Creamy Red Pepper Miso Dressing

This recipe is good for all dosha types and is appropriate to eat during all seasons.  It’s qualities are Sattvic. *

It is soothing, nurturing and tasty.  Perfect for vata/kapha season, depending  on the climate where you live.

This recipe comes from Ivy Blank, based on a dish made by Drs. Smita and Pankaj Narem of Bobay.   It is specifically designed to reduce ama (accumulated toxins) and rest the digestive tract during illness,
convalescence or rejuvenation therapy.  It is reprinted with permission from The Ayurvedic Cookbook by Amodea Morningstar with Urmila Desai.

The mung beens are cooling by nature, yet are warmed by the addition of ginger and spices.   Adjust the type of vegetables and amounts of spices to suit individual needs or conditions.

A stick of Kombu can be added to reduce gas and add trace minerals.

* -Vata, -Pitta, -Kapha (without garlic)
* -Vata, +Pitta, -Kapha (with garlic)

In a pressure cooker, put:
 2-3 cups sprouted mung beans
 3-4 cups water
NOTE: if you don’t have a pressure cooker you can use an electric steamer,
or steam/simmer on top of the stove.

Bring to pressure and cook about two minutes or cook the beans and water in a covered sauce pan until soft.
Blend the beans and cooking liquid in a blender.  Set aside.

In a stainless steel soup pot, warm:
1 1/2 Tbsps. ghee or olive oil

Add:
1-2 inches fresh ginger root, (1-2 Tbsps.) peeled and finely chopped
1-3 cloves garlic, minced (omit for high Pitta)
1/2 – 1 tsp. cumin seeds
1/2- 1 tsp turmeric  (I use freshly chopped)
1/2 tsp. freshly ground black pepper
2-3 bay leaves
1/8 tsp. each of fennel seeds, hing, cinnamon, and cardomom

Toss until coated and their aromas emerge.  Add to the spices and oil:
2-3 cups chopped vegetables ( broccoli, carrots, greens, sprouts, green beans
or asparagus work well).

Toss until coated.  Stir for two minutes then add:
4-6 cups additional water

Mix well.  Bring to a boil, then reduce heat and simmer covered until veggies are cooked.  Add pureed mung beans to soup pot.  Stir. Bring to a boil again.  Reduce heat and let soup simmer for 5 minutes.  Add: 1/2 tsp salt, or to taste.

Serve.    I enjoy mine with a little Bragg’s amino acids instead of salt, a squeeze of fresh lemon, and some fresh chopped cilantro as a garnish, to encorporate all the six tastes in onedelicious meal.

Maple Pumpkin Spice Bread

1 cup whole wheat flour
1 cup all purpose flour
1 Tbsp ground cinnamon
2 tsp ground ginger
1 1/2 tsp baking powder
1/2 taspoon baking soda
1/2 teaspoon ground nutmeg
1/2 treaspoon ground allspice
1 cup pure Maple syrup
1/2 cup canola oil ( I use 1/2 melted ghee and 1/2 canola)
2 large organic eggs
1 cup pumpkin puree ( I use fresh not canned for best flavor)
1 teaspoon vanilla extract
1/2 cup chopped hazelnuts (or seeds or nuts for your dosha)

1.  Preheat oven to 350 degrees.
Coat a 9 x 5 inch loaf pan with cooking spray.
Whisk together flour, cinnamon, ginger, baking soda,
nutmeg, and allspice in large bowl.

2.  Whisk together maple syrup and oil in a separate bowl.
Whisk in eggs, then pumpkin and vanilla.  Stir flour mixture
into pumpkin mixture with spatula.: add hazelnuts. Pour
into prepared loaf pan. Bake 40 to 50 minutes.  Cool on rack
5 minutes, then unmold, and cool on wire rack or transfer to
serving platter.

Served warm is best!

(Kapha can substitute 1/2 the syrup with 1/2 honey.)
I use all freshly ground spices whenever possible for the best flavor and health promoting benefits.

There are many reasons to eat a local and seasonal diet.  It supports local farmers and also what is most easily digested and assimilated by your body at that specific time of year.   This results in better, more complete nutrition, fueling your body with the nutrients it needs.

This recipe is perfect for Fall…….I just happened to have an abundant harvest of Butternut squash from my garden so it is the perfect time to find new ways to use it.  Of course, here in Western New York even though it is closing in on Vata season, we’ve had a lot of rain which makes it appropriate to balance Kapha needs as well.  The seasonings can be adjusted to your “dosha” (constitution)……Kaphas would most likely want to add a little fresh ginger. 

For many Vata types it is difficult to tolerate “raw” foods, but this recipe gives the benefit of raw, living foods with an abudance of enzymes, without straining “agni”, your digestive fires.  It provides the sweetness that balances Vata,   without processed or refined sugars.  Kapha types could even add a little cayenne or chili pepper for a spicey twist.

The variations are limitless.   Have Fun, Play with your food!

Butternut Squash Cookies

4 Cups peeled Butternut Squash, chopped into medium sized chunks

1 cup raisins

juice of one orange

1/2 teaspoon nutmeg

1 teaspoon cinnamon

3 tablespoons raw honey  

Blendthe chopped squash in a food processor and transfer to a bowl.  Blend the raisins and orange juice in a food processor and add to the squash mixture.  Add the remaining ingredients to the bowl and mix thouroughly.  Drop by tablespoon fulls onto a lined dehydrator tray.  Flatten each cookie till they are 1/4 inch thick.  Set dehydrator to 100 degrees and leave in for 12-15 hours.

Processing note:  The first time I made this recipe I didn’t own a Vita-mix  blender so I  processed everything in my food processor.  I had a small Ronco dehydrator, without a thermostat or timer.  Don’t let the appliances stop you from trying this recipe.  Although I highly recommend investing in your health with a Vita-mix blender, ( http://snipurl.com/sbrdt ) and an Excalibur dehydrator, you can still successfully make the recipe without these items.  I lined the Ronco dehydrator with parchment paper.  Processing the foods in the Vitamix makes for a very smooth and thin mixture, so I added some ground golden flax seeds to thicken the mixture.  When processing in a food processor it makes for a chunkier “dough” and a chewier cookie.  Either way they are delicious and nutritious.  The Vita-mix and Excalibur allow for the highest quality and nutritional integrity in living whole food nutrition.

I have to admit I love beets, but for many years I couldn’t find something “tasteful” to do with the greens, other than steaming them or juicing them with other fruits and vegetables.  Since I am harvesting my own organic beets this year, I decided to find a nourishing seasonal recipe to put all the greens to better use.

But it also had to be Tridoshic, ( appropriate for all ayurvedic constitutions with very few adjustments) something simple, easy, quick and tasty….appealing to all.  This is it!  From Maduraham’s Eggless cooking……it is YUMMY!  It “fits the bill” on so many levels.  A little spice, a little protein, a good dose of cleansing and fiber-filled greens…… yet, it is warm, sweet, and comforting for the cooler days of September.  Depending on your dosha you can serve it with organic white basmati rice, (cooling in nature for Pitta), or brown rice, (warming in nature for Vata).  Kapha types will likely want to add a little more spice when serving and serve it with a small amount of barley or other Kapha friendly grain.

A FEW RECIPE NOTES:  The recipe calls for a pressure cooker but I gently steamed the greens until tender.  I used my vita-mix blender to grind a few dried chickpeas into flour and I also used it to blend/gring the dry ingredients and then added the yogurt.  It created a perfect consistency.

Beet Greens in Spicey Yogurt Sauce (Mor Kootu)

For Tempering:

3. Now grind together the coconut, cumin, chillies, besan. Add little water if required.

4. Mix this mixture with the yogurt and add enough water. This should be in the consistency of pancake batter or even thinner.

5. In a saucepan add the cooked greens, salt and yogurt sauce. Remove the pan from the stove after the first boil.

6. Add coconut oil in a small frying pan. Once it heats add mustard seeds and curry leaves. Once it splutters pour this in the kootu.

As summer winds down and we begin to transition into a new season, it is a
perfect time for cleansing our body,mind, and spirit.  In Ayurveda this
is done with Panchakarma.

It is commonly perceived as only an internal cleansing routine, but Panchkarma
is also a time used to meditate, journal, and get grounded and centered from within,
preparing for the more inward cycle of nature….Fall and Winter.

In Ayurveda, “Detoxification” is not just a physical regimen but also a
break from the often hectic pace of our external worlds, to focus on our
inner landscape, cleansing the mind and spirit, creating a feeling
of lightness, and a clear and calm mind.

Essential oils hold great benefits when used in conjunction with meditation or
guided relaxation.  One that I recommend to clients regularly
is “Magnify Your Purpose”  from Young Living.

It assists with algining your inner and outer purpose.  So many times we find
we have a strong inner passion, yet it can be a challenge to bring that into alignment
and live it with integrity, as an outer passion in our families, work, and communities.

We best serve our selves when we can align our inner
and outer purpose by “shining the light” that we are. 

Maginify your purpose is a specially crafted blend of essential oils that stimulates
creativity, desire, focus, and motivation.

Whether your challenges are physical, mental, emotional, or spiritual this oil
helps foster a positive attitude, encouraging you to rise above adversity,
seize the initiative,overcome procrastination, and magnify your life’s purpose.

Live the life you were meant to live. Maginify Your Purpose and move forward
to it.  Find your passion, find your health.  You came here with a purpose, to live
a happy, healthy, and vibrant life.

It is important to recognize that we are always in the midst of a transition.

Often when we examine our health it’s easy to focus on what’s wrong at that moment….instead of how we’d like it to be.  Sometimes, if you’re living with symptoms of pain or illness, it’s so
easy to become focused on uncomfortable symptoms and you may miss small signs that healing is taking place.

Sometimes the most challenging part of healing is shifting your perceptions and beliefs.

For example, I noticed this when I was challenged by a skin disorder.  Instead of blessing my body for doing it’s job,(removing toxins through my body’s largest organ),  I focused on the fact that my body looked,”ugly” with breakouts on my face and back.

Yet, I had been “asking” for a deep healing….a healing from the inside out. As you become aware and more conscious of the wisdom of your body’s natural healing mechanisms and apply them in the context holistic modalities, you will be less likely to feel that you need to cover up or annihilate a symptom. 

Instead, you can be grateful for the divine wisdom and healing, releasing judgement as to we how you think it should “look”. 

At the time, I was drinking a shot of wheat grass  almost every day….and the chlorophyll was purifying and detoxifying my blood, sending toxins to the surface of my skin to be removed.

At this point it was beneficial to reassess my healing plan to determine what the next step should be. That is the beauty of a holistic approach to healing….it is fluid and flexible….not the “one size fits all” approach that many doctors use.

What were those skin breakouts trying to communicate?   In a holistic model it is less likely that I needed a trip to a dermatologist for an acne or cortisone cream.

It is more likely I could benefit from the added boost of dry brushing, or taking a bath with dosha appropriate essential oils….opening up pores and penetrating deep into the tissues, to assist with further removal of the toxins.

Or, maybe I needed to drink more water.

The point here is this……no matter where you are starting from, you must look for the good….you must shift your perception and awareness.

Divine healing, often the “miracle”, spontaneous healings that we hear about…….I believe happen THROUGH you, not to you.  They can only happen when you are willing to choose it…..willing to acknowledge the good, the divine innate wisdom of your body, and give thanks with gratitude for the healing that occurs even when it’s is not as you imagine it.

Sometimes you can miss the healing if you’re focused with your mind as to how you “think” it should be.   Focus on the end result, not the how.

Become a channel for healing.  Take the steps you need to take, move towards postivie actions each day……see and feel the end result you desire.  As one of my early spiritual mentors Robert Schuller used to say…….Count your “haves” not your “have nots”. I am grateful for those little break outs, they let me know what my next steps should be.

Signs and symptoms in your body can be a blessing that provide information about your imbalances, they are valuable to a holistic practitioner in creating a treatment plan specific for your needs.