I know, it’s almost un-American to go to a picnic or BBQ  and not see everyone’s favorite….potato salad.  And a small helping ever once in a while is good for the soul.   But you can also be the hit of the summer cookout season with a new updated version, that is packed with super nutrients and fiber, instead of empty calories and fat.

The classic white potato is an astringent food and mostly balancing to Kapha types, (for vata and pitta types it needs to be well cooked and seasoned).  This recipe is a tasty hit, (thanks to the folks at Banyan Botanicals), and whenever I take it to a party folks are always excited for a something a little different.  If you really want to make it your siganture dish try adding your favorite fresh herb from the garden.   Fresh chopped cilantro garnish mixed in adds a nice cooling digstive energy, but you could add some fresh dill or thyme.  You get the idea, add whatever herbs are good for your dosha, especially the cooling ones for pitta during the summer.

Sweet Potato Salad

Preparation time:

30-45 minutes

Boil whole or cut in several pieces:

4 c. sweet potatoes (2 large)

Whisk together in a small mixing bowl:

1 Tbsp. fresh ginger root, finely grated

½ tsp. organic lemon peel, finely grated

¼ c. fresh lemon juice (1 ½ lemons)

1½ tsps. raw honey

2-3 Tbsps. sesame oil

Salt to taste

When the potatoes are tender enough for a fork to go into them easily, drain off the water (I often save it for future use in soup stock), and peel the potatoes. The peels will come off easily using your fingers or a small knife. Cube the sweet potatoes into ½ inch pieces. Put them in a serving bowl and toss well with the dressing. Serve warm or cool.

 Many of your emails have been asking the same question  since the video post about cancer as a fungus.  Readers want to know “How do I eat a more alkaline diet?”  “How do I eat to reduce fungus in my body?”

I’m glad you asked.  It may seem daunting to add one more “should” into your life, especially when it comes to food.  I’ve got it covered for you.    If you follow a seasonal Ayurveda approach to eating you can feel fully satisfied AND eat in a way that creates balance and boosts your immune system at the same time.

Here are a few hints for the Fall and winter season.   Here’s what Natural Health Maven is eating today……

Breakfast….

Tingly Green Smoothie: 1 orange, 2 stalks of celery, 1 handful spinach, 1 banana, 1 pear, 1-2 teaspoons fresh or ground ginger ( vata-types use more ginger to add warming to their body and counter the cool and bitter qualities of greens), pure water.  You can add some fresh dates, raw honey, or Agave nectar if you like things a little sweeter.  Whip it all together in a blender.  This makes one large blender full of smoothie for your day.

With that I had small bowl of steamed Quinoa, with fresh homemade almond milk; easy to make and yummy, recipe coming soon.  I added a teaspoon of Ghee and 1/2 teaspoon raw maple syrup.

Lunch…..

I had the rest of the Tingly Green Smoothie and a dish of carrot salad……carrots, dried cranberries, raisins, raw honey, cinnamon, apple cider vinegar, and soy mayonnaise.  Satisfies Vata’s sweet tooth, and is great for those that need “Crunch”.  A few rice crackers on the side.

For an afternoon snack 2 Super Sun “Chocolate” truffles……recipe coming soon, and a cup of green tea

You see it’s easy to add more plant based foods to your diet and to add the principles of an Ayurveda seasonal approach to your food choices.

Have the Happiest Day Ever!