All posts filed under: Spice it Up

4 Rosey Ways to Stay Cool

Roses are summertime’s queen of the floral court. A sniff of her petals and she’ll have you wrapped in bliss with her sweet, intoxicating aroma. Feeling grounded, calm and cool even on the hottest of summer days. When pitta (fire + water) dosha is at its peak, roses are the aromatic elixir to balance the lower quality flames. From emotional outbursts, anxiety, to heat related pitta headaches, roses cooling energy and sweet aroma is medicine for the spirit. Awakening loving, compassionate and peaceful vibrations to support a mind-body balance. In Ayurveda, aroma (to smell) is connected to the grounding earth element. Even on the hottest of days, when it’s hard to move, think or breathe deep, aroma grabs ahold of attention. A compelling scent can vie one to sniff and sniff again. Encouraging the breath to become longer and deeper. Deep breath then activates the circulation of stagnated air within the body. Helping to release pent-up tension and bring forth a moment of calm.

Venus Water

I love turning what may seem like an ordinary moment into a spa like experience. Whether it is taking a bath or drinking a glass of water. Evoking the senses with something out of the norm allows space for the ah-ha moment, the deep breath and appreciation. It’s a treat I wish I did more often, but there’s also something special about an occasional routine, I truly appreciate. Making water smell like roses will be one of my occasional summer routines. I am thinking of mixing up a jug at least once a week. To have on hand after a hike, on a lazy afternoon or just as a substitute for plain H20. It’s a cooling, nourishing option without the sugar that supports balancing  pitta’s (fire + water) intense summer energy. If I feel like enhancing the sensorial experience, I’ll sprinkle in dried rose petals and fresh mint. In a few seconds (literally), the herbs transform my glass into a mini-edible garden and look so darling floating around. The bright green and pink attract a calming, yet …

Spring Time Masala Chai

Warming Cardamom, Ginger & Fennel Chai

Those leisurely Sunday mornings…lingering around in your favorite pajamas…slow beats vibrating softly through speakers…sun’s rays beaming in through the windows and pulling on those lethargic, sluggish strings to move on out…while the spirit snoozes under the aroma of cardamom, fennel and ginger brewing atop the stove. Ginger to heat the body, which has been dormant under the night sky, sweet cardamom to activate love, awaken the lungs, dissolve mucus and cooling fennel to lighten the body of excess air and water.  All three igniting the digestive fire, supporting movement and tantalizing the spirit through their aromatics. Masala chai Sundays are pure joy. For the past couple months, I’ve made it a spring ritual. Minimal ingredients, effort and three spices that are available in my spice cupboard at all times. This masala chai recipe is my current go to. It’s less milky, thus, less heavy than an autumn chai.  For a little extra pep with each step!

Cauliflower "rice" & Peas Pilaf #chitchaatchai

Golden Cauliflower “rice” & Peas Pilaf

Spring is here! Time to focus on pungent, astringent & bitter tastes. It’s the season to detoxify, cleanse and utilize the energy we accumulated from Autumn and Winter while prepping ourselves for Summer, Summer, Summer time. This means increasing the veggies and reducing the grains. It’s all about lighter foods in the Spring. This doesn’t mean denying yourself of rice or bread, rather it’s about reducing grains, to help bring lightness and balance the heavy, wet’ish air that comes with Spring. With this in mind,  I thought I would try making “rice” with cauliflower. Cauliflower, or gobi is a light, slightly drying vegetable that is considered to have an astringent taste according to Ayurveda. Making it perfect for Spring and all people who are kapha or pitta dominant. Cauliflower is one of the vegetables that I ate way too much of as a child, so I am always looking for new ways to cook with it. I prefer it mashed, creamed and now riced! There’s something about changing the texture that transforms my frame of mind—cauliflower is new again. A new texture, …

Digestive Fire: Keep it Kindling with Fennel Seeds

Fennel—a tall, aromatic plant with bright yellow flowers that grows wild along the California highways. It’s bulb, stalk, fronds, flowers and even the seeds are…edible. Many cultures consider fennel to be a digestive aide and acknowledge it as an herb that gives longevity and strength. Some would say, that in fennel’s ability to helps us digest, we can absorb, assimilate and eliminate effectively. Thus, we become stronger and live longer, healthier lives.

Golden Boiled Eggs – Marbled with Turmeric

Ever since my friend, Omario, introduced me to adding turmeric to my eggs,  I’ve been going a little crazy with trying out different variations.  I have scrambled and fried them, made an omelette, along with adding a variety of spices to mix it up a bit and keeps those taste buds alive. This time, I thought I would try marbling a few eggs with turmeric using a method similar to that of Chinese tea eggs—just for fun! Over the course of the week, I eat a few boiled eggs for breakfast, especially in the winter and into the early spring.  From a seasonal perspective, an egg’s heating energy can help counterbalance the cold. Plus,  it’s a nutritious, protein-packed breakfast that’s perfect to eat at work. One boiled egg keeps me full until lunch time. I usually boil a few eggs on Sunday, peel them and pack them in an airtight container. This makes breakfast quick and easy for those weekday mornings when there is no time to linger. It takes about 5 extra minutes to make these marbled eggs because you have to pull them out of boiling water and crack them.  I …

Golden Omelette: Sauteed Onions, Asparagus & Turmeric

Okay, so you are looking at this and thinking, this is not an omelette, it’s a frittata. Well, you’re right…sort of. In my world, this is called an omelette. It’s on the thinner side, like an omelette, but the ingredients are beaten in, like a frittata. Maybe its should be called an omeletta?  I am not sure why most S.Asians refer to what so obviously doesn’t look like a traditional omelette, as an omelette—somethings in life are just a mystery.  Nonetheless, it taste really good—whatever you choose to call it. Isn’t taste what matters the most? 🙂 For the past couple month, I have been obsessed with adding turmeric to my eggs. I have added turmeric to every type of egg dish I have made since my friend, Omario, brought this combination to my palette. This recipe is based on the omelette he made for my sister and I a few months back. Out of all the various combinations I have tried, it’s my favorite (and the fried egg too). It’s all about the sautéed onions (I added asparagus to Omar’s recipe, because I wanted …