As we truly arrive into the heart of spring, who else has noticed that their meals have seamlessly developed a freshness around flavor and textures?
I’m adding citrusy lime and lemon juice into my salads, infusing my water with fresh mint and cucumber slices, and tossing dressings and sauces with digestive spices like cumin and coriander…
All these edible elements are doing wonders for my body, despite my routine being out of whack during isolation!
Whipping up these crisp dishes with the natural light peering into my kitchen, my best dance party music on full blast and the blender pulsing a kick-ass mocktail has made for the ultimate springtime cooking ritual.
The only thing that could make it better is a Cinco de Mayo-inspired fiesta to spice up your diet and mood!
Did you know that you can have a sober and healthy celebration that’s as totally delicious and uplifting as one fuelled by a heavy flow of alcohol, sugar, and unnecessary fat? Well, I’m about to rave about three awesome recipes I make on repeat to enjoy the festivities without letting my liver or my gut suffer in the process.
Trust me, once you’ve got these babies down, you’ll be confidently emerging from your quarantine shackles with sweet snacks and luscious libations in hand! You’ll have an arsenal of goodness to share at your next fiesta.
I know sheltering in place is hard, but you better believe that I’m going to celebrate life as if we were out in the streets, staying up ‘til the early hours of the night. Who’s with me!?
And now, for the treats…
Preparation Time: 5 minutes
Yield: One Serving
1 teaspoon salt
¼ teaspoon sumac
1 cup water
1 cup homemade limeade or lemonade
1 Tablespoon fresh lime juice
1 teaspoon apple cider vinegar
10 fresh mint leaves
6 drops liquid stevia, optional
Pour the salt and sumac on a plate – mix them together. Wet the rim of your favorite glass and sweep the rim in salt and sumac. Pour in the water, limeade, lime juice, apple cider vinegar, mint leaves, and optional stevia. Muddle the mint with a spoon and enjoy!
Preparation Time: 10 minutes
Yield: Two Servings
1 cup aloe vera juice or gel
1 cup young coconut water or young coconut juice
1 cup cucumber, roughly chopped
2 teaspoons fresh lime juice
½ teaspoon ground cardamom
1 Tablespoon maple syrup or raw agave, optional
Blend the aloe vera, young coconut, and cucumber in a blender or food processor. Strain through a fine-mesh strainer, add the lime juice, cardamom, and optional maple syrup. For Vata and Kapha, warm up this mocktail extra cardamom and 1 to 2 Tablespoons fresh grated ginger root – blend with the aloe vera, young coconut, and cucumber.
Preparation Time: 7 minutes
Yield: About 1 cup
2 large avocados
1 to 2 Tablespoons olive oil
Juice of ½ lime
1 teaspoon Celtic sea salt
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cinnamon
½ teaspoon brown mustard seed, optional
½ teaspoon caraway seed, optional
½ teaspoon ground black pepper, omit for Pitta
Dash cayenne pepper, optional
¼ cup chopped fresh basil, cilantro, or both
Slice the avocados in half, removing each pit. Spoon the avocado flesh into a medium-sized bowl and mash with a fork until it’s creamy. Stir in the olive oil, lime, salt, spices, and chopped fresh herbs.
I hope you enjoy making these Ayurvedic Spring Recipes. Let me know how they turn out in my free Ayurveda Every Day With Talya Facebook Group. It is a go-to place of many amazing Ayurveda enthusiasts for support, trustworthy Ayurvedic information, fun, company. See you there!