Lets discuss 5 tastier ayurvedic smoothie recipes that enhances your energy every day…
BETEL LEAVES COOLER
AS per the ancient books of Ayurveda—Charaka Samhita, sushruta Samhita and Kashyapa Bhojanakalpa—the practice of chewing betel leaf after meals became common between 75—300 AD. It has many curative properties and is also used as a stimulant, an antiseptic and a breath-freshener. This recipe is great to alleviate cough, cold and throat infections as well.
Dasha indication: Vata-mitigating; Pitta—no change; Kapha- aggravating
Seasonal indication: Summer, monsoon, autumn, winter
Serving size: 2 cups Preparation time: 10 minutes Cooking time: 10 minutes Calories:136 Kcal per cup
INGREDIENTS
- Betel leaves—4
- Almond milk—1and1/2 cups
- Liquorice powder—I tsp
- Cardamom powder—2 tsp
- Fennel seeds—I tsp
- Saffron—a pinch
- Coarsely ground almonds—I tbsp
- Gulkand—l tbsp
- Rose petals—I tbsp
METHOD
- Coarsely grind the betel leaves and transfer to a bowl.
- Add the rest of the ingredients to a blender and blend it for a minute.
- Add the ground leaves, garnish with rose petals and serve chilled.
ASHWAGANDHA LATTE
In the Indian Ayurvedic system of medicine, Withania somnifera (ashwagandha) is revered as a rasayana (tonic). It enhances strength, stamina and energy in the body. This recipe is a rejuvenating drink.
Dosha indication: Vata- and Pitta-mitigating; Kapha—no change
Seasonal indication: Monsoon, spring, winter
Serving size: 2 cups Preparation time: 5 minutes Cooking time: 5 minutes Calories: 145 Kcal per cup
INGREDIENTS
- Coconut milk—I and 1/2 cups
- Ashwagandha powder—2 tsp
- Long pepper—1/2 tsp
- Date syrup—2 tbsp
- Coarsely ground pine nuts and tulsi for garnish—1/2 tbsp
METHOD:
Blend all the above ingredients in the blender. Garnish with pine nuts and tulsi and serve chilled.
Note: Avoid during pregnancy. If one has any medical conditions like diabetes, hypertension, autoimmune disease, depression’ please consult with the doctor, as ashwagandha may interact with certain medications.
BRAHMI COOLER
Buttermilk has a multitude of uses in Ayurveda. It is astringent and sour. It is carminative. It is a laxative and cleanses the body channels. It mitigates Kapha and vata. This particular drink helps in improving memory and deals with insomnia.
Dosha indication: Tridoshic Seasonal indication: All seasons Serving size: 2 cup Soaking time: 3 minutes
Preparation time: 5 minutes Cooking time: 5 minutes Calories: 50 kcal per cup
INGREDIENTS
- Buttermilk—1 and 1/2 cups
- Soaked basil seeds—1/2 cup
- Brahmi leaves—I tbsp
- Himalayan pink salt—I tsp
- Cumin powder—2 tsp
- Asafoetida—a pinch Orange wedges for garnish
METHOD
- Soak the basil seeds for 2-3 minutes.
- Blend all the above ingredients.
- Chill and garnish with orange wedges before serving.
KOKUM SHOTS (You are reading 5 ayurvedic smoothie recipes)
Kokum has many therapeutic uses. Since it has an astringent quality, Ayurveda uses it to treat dysentery. The famed kokum juice is renowned for its cooling and Pitta-balancing qualities, and this recipe helps in combating hyperacidity and obesity.
Dosha indication: Tridoshic Seasonal indication: Summer Serving size: 2 cups Preparation time: 5 minutes Cooking time: 5 minutes Calories: 66 Kcal per cup
INGREDIENTS
- Lemongrass—1/2 cup
- Kokum juice—l cup
- Jaggery powder—I tsp
- Black salt—I tsp
- Marigold flower for garnish
- Water—l cup
METHOD
- Grind 1/4 cup of lemongrass with 1/2 cup of water and extract to get 1/2 cup of juice.
- Strain it and add the kokum juice, jaggery and black salt.
- Mix well. Refrigerate and garnish with marigold flower petals. Serve chilled.
FIVE SENSES SMOOTHIE
Vatama is the term that the Ashtang Hridayam uses for almonds• It is considered highly nutritive. It is heavy and stoutening and may cause constipation. Almonds relieve weakness and the effects of trauma. They can increase virility and purify the blood.
Dosha indication: Vata- and Pitta-mitigating; Kapha-aggravating Seasonal indication: Summer, monsoon, autumn, winter Serving size: 2 cup Soaking time: 4—5 hours .Smoothies Preparation time: 10 minutes Cooking time: 5 minutes Calories: 237 Kcal per cup
INGREDIENTS
- Soaked almonds—1/2 cup
- Cow’s milk—I cup
- Fresh curd—l cup
- Raw honey—I tbsp
- Rock sugar—2 tbsp
- Ghee—I tsp
- Cardamom powder—l tsp
- Saffron for garnish
METHOD
- Soak the almonds for 4—5 hours. Peel the soaked almonds and grind into a fine paste.
- Add all the ingredients in the blender and blend into a smooth mixture.
- Garnish with 1—2 saffron strands and serve chilled.
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