All posts filed under: Summer

The Summer Cooler | minty, cucumber, aloe & lime elixir

On those summer days when no amount of water seems to quench the thirst, there’s nothing more satisfying than a refreshing, minty beverage. A glass filled with a little sweet, a little tangy, and a whole lot of cooling hydration. To rebalance the five elements, nourish the tissues, replenish electrolytes, and pacify pitta dosha. During a season where mineral depletion and heat accumulation are common imbalances, reaching for a cooling mineral-rich drink can recharge the system, while reducing internal heat. Summertime well-being has a lot to do with the balancing the water and fire elements in the body. Staying hydrated and cool are essential practices in cultivating a balanced pitta dosha. To sustain energy levels and prevent imbalances related to dryness and heat. In a season when the body is prone to rapidly lose water and minerals, dehydration is a common imbalance. Depleting the tissues of vital nutrients and moisture. Dryness in the body can also play a role in imbalances related to blood pressure levels, the flexibility of the joints, muscles, and be one …

The Summer Lover | a minty-rose, cardamom probiotic lassi

Summer wouldn’t be summer without a little fling. Sweet, intoxicating bliss, sparking the heart’s fire, sadhaka agni, with sattva—peaceful energy. A little wink, wink with an aphrodisiac infused with aromatic roses, mint, and cardamom. Then churned with a probiotic-rich yogurt to boost summers’ low digestive flame.  To tame the heated warrior spirit that arises from acidic heat stored in the gut, liver, and blood. In the summer season, when the element of fire is fierce, turn the wild passions of war into an elixir of love. Hello there…Summer Lover. Happy Drinking. Happy Digesting. 1/2 cup full-fat yogurt with whey (not greek) 1 1/2 cups water 1/2 tsp cardamom seeds or powder + a pinch a 1 finger pinch of Himalayan salt 2-3 fresh mint leaves 2 T rose water 2 T raw or coconut sugar* (or to taste) Decorative ingredients 1 T rose petals crushed + splash of rose water (optional) Getting fancy: to rim serving glasses with rose petals,  place crushed petals on to small plate/saucer. Coat the rim of the glass with rose water and dip …

Peaches_Ghee_Coconut_Sprinkles

Caramelized Peaches with Cardamom-Coconut Sprinkles

What do you do when you pick up too many peaches? Carmalize them in ghee and sprinkle them with cardamom toasted coconut sprinkles, of course! White, yellow or donut shape, we’ll take one of each, please. Inspired by kela (bananas) ghee, a decadent weekend breakfast lovingly eaten with warm ghee’d up chapatis, we wanted to cook our peaches in a similar manner sans the chapatis. The end result was a keeper—perfect for breakfast, snack time or dessert. Not too heavy, nor too sweet, and with a little spice to make it extra nice. Happy Eating. Happy Digesting. 

Lavender-Rose Blueberry Jam

Nearly a decade ago, I made my first spiced jam—blueberry with black pepper. The sprinkling of freshly cracked pepper on buttered toast had tickled my fancy for quite some time. Adding a few twists of this heating spice to homemade jam that was likely going to spread across crunchy, fermented sourdough, slathered in coconut mana or ghee seemed like a wise choice. Tickled are the taste buds. Nourished are the emotions. Satisfied is the spirit. With a little spice. So, why not a little spiced up ja Spices have been a part of my life since before my memories begin. One could say they’re part of my DNA. A lingering character that has melded into my life story.  A constant presence, spices filled the pantry even when the fridge was empty. When their presence became known, our relationship sparked. It began with learning their names. The process took a little time as unlabeled jars created some challenges along with way. Eventually, their English and Urdu/Hindi embedded themselves into my muscle memory. Soon after, I began to …

Aam Ka Raas aka Mango Soup @chit.chaat.chai

Aam ka Raas aka Mango Juice

It’s mango, mango, mango time.  Big, juicy varietals like Honey, Alphonso, Tommy, Kent and Hadden are in peak season. Ready to be devoured straight off the skin like an artichoke and into my belly. Mango juice dripping down the sides of the mouth, hands getting stickier with every bite—tie your hair back because there’s nothing like the first mango of the summer! Mangos are not just any ol’ summertime fruit—they are an event.  Uprooting nostalgic sensations that ignite all of my five senses. Upon seeing, touching, smelling and eating a mango, I tumble down the rabbit hole hearing ancestral voices echoing pleasure.