Ayurvedic Recipes

Ayurvedic Hibiscus Cooler

Ayurvedic Hibiscus Cooler

Hibiscus flower has many health benefits. It is used in Ayurveda to support the loss of appetite, colds, heart and nerve diseases, upper respiratory tract pain and swelling (inflammation), fluid retention, stomach irritation, and disorders of circulation; for dissolving phlegm; as a gentle laxative; and as a diuretic to increase urine output.

Living in Mexico, I find hibiscus tea served almost everywhere. In homes, in restaurants, on the street. You can find it almost anywhere. Hibiscus tea is a ubiquitous drink in Mexico, people in very hot climates often lose their appetite in the extreme heat. We have come up with an excellent twist to the traditional hibiscus drink. Our Ayurvedic hibiscus tea is naturally cooling and restoring our appetite during the heat. It also promotes urination when treating heat exhaustion and the fluid retention that can come with it. I think another reason hibiscus is so widespread in Mexico is that are chemicals in hibiscus that work like antibiotics to kill bacteria and worms.

Dried hibiscus flowers can be found almost anywhere these days so no matter where you are you can enjoy this drink throughout the spring and summer.

2 quarts water
3 tbsp Dried Hibiscus Flowers (Jamaica in Spanish)
2 tsp Dried Tulsi Leaf
1 tsp Licorice Root
3 large slices Fresh Ginger Root
1/4 inch Cinnamon stick
1 tsp Cardamon seed
1 tsp Golden Raisins
1-2 tsp Coconut Sugar or Raw Honey

Place Licorice, Cinnamon, Ginger, and Raisens in 2 cups of water and bring to the boil. Simmer for 10 minutes. Add all the other ingredients except the honey, and simmer for 30 minutes. Pour liquid out through a strainer into a 2-quart vessel. Now add the rest of the water. Drink at room temperature, or slightly cooled.


The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease.

Delicious Ayurvedic Crepes You Will Crave!!!

Ayurvedic Crepes

When sharing with my Panchakarma clients the art of Ayurvedic nutrition and cooking, they tend to feel overwhelmed. They may feel like they are not able to change their lifestyle to manage it and it may be difficult for their family to be on the same page, enjoying the changes for healthier life. I ensure them Ayurvedic cooking does not have to be difficult and it can be tasty and fun for the whole family. This crepe recipe is a perfect example of an easy way to incorporate Ayurvedic food into your life for the whole family to enjoy.

Spiced Pear Ayurvedic Crepes

4- large eggs
1/2 cup Amaranth flour
1/2 cup fresh organic milk
1/4 teaspoon sea salt

Beat all the ingredients together thoroughly with an egg beater or in the blender. Pour 1/4 cup of batter into a hot, very lightly oiled skillet, spread by tilting the pain. Cook over medium-high until underside is brown and then turn.

Spiced Pears: 20 mins
5 ripe medium pears (about 4 cups chopped)
1/4 cup of apricot nectar
1/4 cup water
1/4 teaspoon of dry ginger powder
6 cloves
6 cardamom seeds (about 2 pods)
1/8 teaspoon of salt

Wash quarter and core pears. Chop into 1/2 inch pieces. Put all ingredients in medium saucepan and cook uncovered over medium heat for 15 minutes or until soft. Serve hot or warm.

Mango or Blackberry Sauce
This sauce can be made with any fruit. Here at the center when mango is in season, we use mango and when blackberries are in season, we use blackberries.

1 cup of fruit
1/2 cup water
1/4 teaspoon of freshly grated ginger
1/4 teaspoon of cinnamon powder
1 tablespoon honey

Mix fruit water and cinnamon and cook on low heat for 10. When cooled, add honey and put in a blender until smooth.


The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease.


Spice things up with Ayurvedic herbs for Valentines day!

There are many Ayurvedic herbs and spices known for their rejuvenation and aphrodisiac effects that can kick things up a notch for Valentine's day. Outside of proprietary blends, Ayurveda has simple spice suggestions that are easy to find and taste delicious. Nutmeg, clove, cardamom, and ginger are common in most pantries and mixed together as a “chai” is an easy and enjoyable way to enhance libido.  

Nutmeg is known in Ayurveda as “Women’s Viagra”. This almost overpowering aromatic spice is warming and pacifies Vata and Kapha and increases Pitta. It supports blood flow and circulation. Clove enhances attraction and boosts overall libido. It has been used in India and in many other parts of Asia for many centuries. Cardamon is a Tridoshic spice and balances energy and blood flow. It has a very sweet taste, providing energy and vigor. Ginger has an overall warming effect on the body, it boost circulation, helps to pacify Vata and Kapha and increases Pitta.

Two renowned Ayurvedic herbs known for their rejuvenation and aphrodisiac effects are Ashwaganda and Shatavari. Ashwagandha, a plant in the nightshade family, is one of Ayurveda’s most highly acclaimed adaptogens, increasing or decreasing stress hormones such as cortisol, depending on the body’s needs. It has the ability to energize the body when it needs it during the day, and calm overactive nerves for restful sleep at night. Ayurveda suggests this herb is very effective in men. Shatavari or asparagus racemosus, is derived from the roots of “wild asparagus” and is used in dried root or powder form as a tonic for the female reproductive system and can be used throughout a woman’s life.

These two herbs combined with the suggested Ayurvedic spices are a natural way to build vitality, energy and vigor for both sexes. Enjoy this aromatic and delicious recipe to spice things up a bit. Or use it regularly to maintain overall health and vitality in everyday life.

Mix & Store

1 teaspoon nutmeg
1 teaspoon clove
2 teaspoons of cardamom
2 teaspoons of ginger
1 tablespoon Ashwaganda
1 tablespoon Shatavari

Use 1/2 teaspoon boiled for 5 minutes in 1 cup of milk. Use the milk of your choice, fresh cow, almond or coconut.



The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease.

Eating for the Season: Recipes to keep Kapha in Balance!

Eating for the Season

Coming out of November and into December we are moving from the Vata season to Kapha season. As the cold and wetness of winter settle in, the effects of the winter climates are obvious, but even in more temperate climates, you can still notice the subtler changes that come with winter. With any shift in season, there are steps you can take to stay balanced through your diet. During this time Kahpa and Vata are both vulnerable so its best to approach a diet that concentrates on herbs and foods that carry dual tastes in order to avoid aggravating your Vata while balancing Kapha.

In general avoid refined sweets, excessively cold, dry,  unctuous, salty and fatty foods. I know it seems hard with the holidays, but if you keep this in mind you may notice the ease that it creates in your health during this time. It’s best to slightly increase the pungent, bitter, and astringent tastes in your meals during Kapha season. However, as it is also important for Vata to pay attention to your sensitivity to these tastes, and learn to adjust your diet according to the daily conditions. For example, if it’s a strongly Vata day (i.e. dry and windy) despite being Kapha season, focus on more Vata-balancing foods and tastes. Otherwise, eat to balance Kapha and Vata with warming meals. Also be mindful of your agni or digestive fire. Since Kapha season can contribute to sluggish digestion, eat at regularly scheduled times without skipping meals or overeating. As always, eat your largest meal at lunch, when the digestive fires of Pitta are strongest.

Here are some simple recipes that can support you in balancing your diet this time of year.

Creamy Butternut Squash Soup (serves 4)

  • 1/2 gallon of water
  • 1 small butternut squash, peeled and cut into 1 inch cubes
  • 1/2 cup rolled oats
  • 1 tablespoon of finally chopped fresh cilantro
  • 1 tablespoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon finely ground black pepper
  • 1 tablespoon of grated fresh ginger
  • juice of 1 fresh lemon
  • 1 tablespoon rock salt
  • 1 tablespoon soya oil
  • 2 scallions chopped
  • parsley
  • landcress

Bring water to a boil in a large pot. Add squash, oats, cilantro, spices including black pepper and salt, fresh ginger, lemon juice. Cover and simmer on medium heat for 35 minutes. Use a flat bottom ladle and puree the squash. Heat oil in a small skillet and saute scallions for about 2 minutes, then add to the creamed soup. Cover and simmer 5 minutes. Serve hot and garnish with fresh parsley and landcress.

Seven-Grain Bread (serves 4)

  • 1 Tablespoon of natural yeast
  • 1/2 cup warm water
  • 2 tablespoons of sesame butter
  • 1/2 spelt flour
  • 1/2 cup unbleached whole wheat flour
  • 1/2 cup soya flour
  • 1/2 cup millet flour
  • 1/2 cup of oat bran
  • 1/2 cup rolled oats
  • 1/2 cup cracked wheat
  • 1 tablespoon of Sucanat
  • 1/2 teaspoon of rock salt
  • 1 1/2 cups warm water

Dissolve the yeast in warm water, then dilute the sesame butter in the yeast solution. Combine the flours, bran rolled oats, cracked wheat, Sucanat, salt and remaining water together, then add the yeast-sesame butter mixture. Kneed into a sticky dough. Transfer dough to a large oiled bowl. Cover securely and let rise in a warm place for 40 minutes. Punch down the dough, cover, and let rise again for 40 minutes, until it doubles in size. Form dough into four rolls and place on oiled backing trays. Bake at 350 degrees for 25 minutes.

Whole Mung Dhal (serves 4)

  • 1 Cup whole mung dhal
  • 2 1/4 cups water
  • 1/4 teaspoon turmeric
  • 1 pinch of sea salt
  • 1 tablespoon ghee
  • 1 minced green chili pepper
  • 1/2 teaspoon grated ginger
  • 1 tablespoon Masala
  • 1 teaspoon fresh lemon juice

Wash mung dhal until water runs clear. Soak in 3 coups of cold water overnight. Drain. Boil 2 cups of water and add dhal, turmeric, and salt. Cover and simmer over medium heat for 50 minutes. In a small skillet, heat ghee, green chili pepper, and ginger for a few minutes. Add the Masala toward the end of browning. Add to dhal with lemon juice and remaining water. Cover and continue to simmer for an additional 30 minutes over low heat.

Sauteed Golden beets with Masala (serves 4)

  • 4 golden beets
  • 1 tablespoon sunflower oil
  • 1 tablespoon masala
  • 2 yellow onions of shallots, half moon slices
  • 1 teaspoon rock salt
  • 1 tablespoon minced fresh parsley

Scrub the beets and cut into bite-size pieces. Heat cast-iron skillet with sunflower oil. Stir in masala until slightly browned. Add shallots, beets, and salt. Stir and add two tablespoons of water. Cover and allow to cook on medium heat for 5 minutes. Remove from heat, garnish with fresh parsley and serve hot.

Caraway Brown Rice (serves 4)

  • 2 cups long-grain brown rice
  • 3 1/2 cups boiling water
  • 1 pinch of sea salt
  • 2 teaspoons of caraway seeds

Wash rice until water runs clear and add to boiling water. Add salt. Cover and simmer over medium-low heat for 25 minutes. Dry roast caraway seeds in a small cast-iron pan until golden. Add to rice mixture and cook and additional 5 minutes. Serve warm.

Red Cabbage and Onion Soup (serves 4)

  • 1/2 gallon of water
  • 1 small red cabbage shredded
  • 2 red onions, chopped
  • 1 tablespoon coriander powder
  • 1/2 teaspoon cayenne powder
  • 1 tablespoon dried dill
  • 1 tablespoon dried parsley
  • 2 cloves of garlic
  • 1 tablespoon of rock salt
  • 1/4 cup cashew butter
  • 1 red onion, thin- half moon slices

Bring water to a boil in a large soup pot. Add the cabbage and onions, along with the coriander and cayenne powders, dried dill, parsley and salt. Lightly crush the garlic cloves with a hand stone and remove the skin. Add the lightly crushed cloves of garlic to the soup mixture. Cover and simmer on medium heat for 35 minutes, until onions are practically dissolved. Add cashew butter and stir the soup until it dissolves. Garnish the hot soup with thinly sliced red onions remove from heat, cover and let sit for 5 minutes. Serve hot with a heaping dollop of Millet Supreme.

Millet Supreme (serves 4)

  • 3 1/2 cups water
  • 2 cups millet
  • 1/4 cup fresh peas
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon ajwain seeds
  • 1 teaspoon rock salt
  • 1 tablespoon sunflower oil
  • 1/4 cup currents
  • 1/2 cup roasted almonds, slivered
  • juice of 1/2 lemon

Bring water to a boil in a medium-sized saucepan. Thoroughly was the millet and add to boiling water, along with the peas, turmeric, cumin powder, ajwain seeds and salt. Cover and simmer on medium heat for 20 minutes. Heat the oil in a small skillet, and add the currants and almonds. Stir for another few minutes until currants begin to swell. Add the lemon juice. Add to the millet, and continue cooking for 10 minutes more. Serve warm.



The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease.


Easy Summer Pitta Pacifying Recipes


One of the delights of summer is the joyful abundance of fresh fruit and vegetables tumbling off the grocery shelves. According to Ayurveda, sweet fruits and bitter greens help pacify Pitta dosha.  According to the scientific community (and our own common sense) fruits and veggies also protect us from falling ill.

A recent international research study conducted by the University of Adelaide found that people who consumed a diet high in fruit, vegetables and certain grains had a lower risk of developing not just one but multiple chronic conditions including anemia, hypertension, hypercholesterolemia, diabetes, arthritis, hepatitis, coronary heart disease, asthma, stroke, fracture and cancer. The study found that people who eat a higher amount of fruit are less likely to develop any chronic disease, while a high intake of vegetables helps prevent people with one chronic disease from developing a second. Here are some delightful Pitta Pacifying recipes to try this summer!

Cooling Mint Tea
1 cup fresh peppermint leaves
1 quart boiling water
1 quart room temperature water
2 teaspoons sweetener

Pour the quart of boiling water over the mint leaves. Cover and let steep for 20 minutes. Strain the tea into a pitcher or glass jar. Add cool water sweeteners. If you are adding honey, make sure the water has cooled down first. This is a great drink for aiding digestion. Drink at room temperature for maximum assimilation. Remember that iced and chilled drinks dampen our digestive fires, making it difficult to properly digest our food.

Asparagus and /or carrots with lemon-herb sauce
Steam your chosen amounts of asparagus and/or carrots to the point where they are "fork-friendly". This means a bit more than al dente but not soft or mushy. Then pour the following lemon-herb sauce over the vegetables.

Lemon-Herb Sauce: Juice one lemon. Add a pinch of salt and 1 tablespoon of honey (use only unheated honey). Mix together in a blender with a few leaves of fresh basil and mint. Puree until smooth.

Cucumber Raita
This side dish goes well with dal, rice, curries and other Indian dishes.
Combine in a mixing bowl:
1 cup fresh yogurt
1/4 cup cucumber (peel and dice finely_
1 tablespoon ginger root, peeled and grated
1/4 cup fresh chopped cilantro (the leaves of the coriander plant)
1/8 teaspoon turmeric
1/4 teaspoon fresh ground pepper
salt to taste

Dandelion Salad
If your lawn is full of dandelions, stop complaining and start picking. Dandelions are one of the most nutrient-dense plants you can eat. Their leaves, when young and tender, have a slightly bitter taste like arugula. The older the pant, the more bitter the greens. Before you start picking, be sure that the yard in which the dandelions are growing has not been treated with chemicals.
1 cup dandelion greens, washed and dried
8 large leaves of butter lettuce, washed and dried
1/2 cup feta cheese or goat cheese, chopped or crumbled.

1 tablespoon lemon juice
1/8 cup olive oil
sweetener to taste (just a bit is needed)
1 tomato chopped
fresh basil
fresh ground black pepper to taste

Boiling the dandelion greens is better for older, larger leaves as it removes their bitterness. Some even recommend boiling the older greens twice: once for 2 minutes, drain and boil again for 2 minutes.

For information on consultations with Ayurveda experts or to take a dosha quiz and discover your individual mind/body type, visit us at our clinic or online.



The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease.

Yogi Tea

When Yogi Bhajan was a military commander in India there was an epidemic among the troops. He ordered all of his men to fill their canteens with yogi tea and drink nothing else, not even water. His Battalion was the only unit that didn’t get sick! Yogi tea purifies the blood, lungs and circulatory system. It cleans the liver and has many more unseen benefits. It’s good to drink this tea every day.

1 Gallon Water
30 cloves
30 whole green cardamon pods
30 whole black peppercorns
1 lg finger of fresh ginger, thinly sliced
5 sticks cinnamon
1 teabag, Black Tea
*Milk and Honey to taste (*optional)

  1. Bring water to boil.
  2. Add all spices except black tea bag. Boil 30 -45 min. Longer is stronger.
  3. Finally, add black tea bag and boil another 5 min. The black tea is added last because it amalgamates the spices and sort of seals them. Also the tannins help assimilate the spices into the body.
  4. If adding milk & honey, do so after adding the tea bag and letting it steep– or add milk and honey to individual cup or a small batch. That way you can store the raw tea in the fridge and prepare with milk and honey as you go.
  5. If you go cup by cup, you can leave the raw tea on the stove on the lowest flame to enjoy all day.

Milk helps to ease the shock of the spiciness on the stomach and intestines so drink with milk if you’re sensitive. Can use rice milk or almond milk if have milk sensitivities. 

Note: for a stronger tea you can let the spices sit and sink to the bottom. If the tea gets really strong you can cut it with milk or reconstitute with a little water.