Recipes for Summer
By Dr. Light Miller
According to Ayurveda, as the days lengthen, we enter into a cycle dominated by the energy of the fiery pitta dosha. This is a time for outdoor activities: working in the garden, enjoying picnics, and gathering with friends and family at parks or beaches. Our bodies crave more fruits and vegetables as well as refreshing drinks. These light foods are refreshing, nourishing, and will help us dissipate excess heat.
Limeade with Rose Water
¼ cup lime juice
6 cups water (spring or purified)
4 tbsp rose water (best organic)
2 tbsp organic maple syrup (or sweetener of your choice)
Squeeze the lime juice (best fresh)
Strain the pulp add maple syrup or sweetener of your choice
Green and Healthy Salad
1 cup basil
4 cups baby greens
½ cup fresh mint
½ cup cilantro
2tbsp olive oil
Rose water (to taste)
Bragg’s or coconut amino acids (to taste)
Chop or dice the basil, mint and cilantro, removing the stems.
Slice the tomatoes.
In a salad bowl, toss the baby greens, herbs, and tomatoes.
Add olive oil, rose water and amino acids, and toss well.
Kale Jicama Salad
2 bunches kale, chopped
1 head romaine lettuce, torn or chopped
1 medium jicama
2 tbsp olive oil
2 tsp nutritional yeast
2 tbsp chopped cilantro
1 tbsp fresh squeezed lime juice
edible flowers for garnish (my preference is marigolds)
Bragg’s or coconut amino acids to taste
One hour before serving, chop the kale into very thin slices, add to salad bowl with 2 tbsp olive oil and allow to marinate.
Before serving, peel and then cut jicama into thin slices, add to marinated kale.
Toss with: nutritional yeast, cilantro, chopped romaine lettuce, lime, edible flowers, and amino acids (Bragg’s or coconut).
1 Medium mango
2 basil leaves
¼ tsp crushed cardamom seeds
½ head lettuce
1 cup almond milk
1 cup spring water
Combine all ingredients in a blender and blend until smooth and creamy.
Note: While most people do well with raw food in the summer, people with a strong vata dosha can add extra oil to their salads to promote balance.