In Ayurveda, the summer season is governed by the dosha pitta. Pitta’s elements are fire and water, but the head is predominant in both this dosha and this season. The qualities, or gunas, of pitta include hot, sharp, light, and liquid. What we eat during the warmer months can determine whether we keep our pitta at bay or aggravate our inner fire, which can lead to a whole host of issues, both with our bodies—think indigestion, heart burn, and diarrhea—and in our minds, such a feeling quick to anger, impatient, frustrated, or resentful.
In order to balance our pitta during the summer, it’s important to favor foods and drinks with cooling properties. These pitta-balancing, Ayurvedic summer recipes are not only delicious and refreshing, but also simple to prepare, so even when it’s scorching out, you can feel satisfied, invigorated, and ready for all the adventures coming your way.
- 5 ⅓ cups of water
- Hibiscus tea
- 3 limes
- 5 tbsp maple syrup
- Handful of mint and lemon balm (optional)
- Bring 4 cups of water to a boil. Add either 3 teabags or 3 tablespoons of hibiscus tea and let steep for 5–10 minutes. Remove the tea bags or strain and allow the tea to cool.
- Juice 3 limes and add the juice to 1 ⅓ cups water. Stir in the maple syrup and put to the side.
- Take your handful of mint and lemon balm and chop the leaves finely. Muddle the chopped leaves and put them to the side.
- Once the tea is cool, in a pitcher, combine the tea, lime mixture, and herbs. Serve slightly chilled.
Rainbow summer salad
- 2.5 cups dandelion greens
- 1 medium beet
- 2 medium sized carrots
- 3 radishes
- 5 tbsp olive oil
- 3 tbsp lemon juice
- 1 tbsp maple syrup
- Handful cilantro
- Salt and pepper to taste
- Preheat the oven to 400. Lightly coat the beet in olive oil, salt, and pepper and wrap in tin foil. Roast the beet on a baking sheet for around 45 minutes, until tender all the way through.
- When the beet has around 10 minutes left, cut the carrots in quarters longways, and roast them with olive oil, salt, and pepper for 10–15 minutes.
- While waiting for the vegetables to cool, place rinsed and dried dandelion greens in a large bowl. Chop radishes into thin slices and place to the side.
- For the dressing, combine the olive oil, lemon juice, maple, cilantro, salt, and pepper. Set to the side.
- When the vegetables are cool, cut both the beets and carrots into small square pieces. Add them to the dandelion greens and mix together.
- Sprinkle the radishes on top of the salad and add the dressing. Mix everything together and serve.
Honey rose bites
- 1.5 cups puffed rice cereal
- 3.5 tbsp almond butter
- 4 tbsp raw unpasteurized honey
- ¼ cup almonds or walnuts
- 1 tbsp cacao
- Handful of dried rose petals
- Add the puffed rice, almond butter, and honey to a large mixing bowl.
- Mix together with your hands until all of the ingredients are thoroughly combined.
- Add the nuts and the cacao and continue to mix until combined.
- Create golf ball sized balls with the mixture, carefully pressing them together so they stick and place them on a tray.
- Sprinkle additional cacao powder and the dried rose petals on top to garnish. Serve and enjoy.