DIY Ayurvedic Summer Recipes to Kill the Heat

Do you know the popular words of House Of Stark? Winter Is Coming! And along comes the long night with it. With global warming on the rise, the summer is already on its way to make our days longer and nights warmer than they are right now. That said, you will read all about ayurvedic summer recipes in this blog.

Each day will be like a long night in the that episode of GOT. People who step out in the heat will be more careful about the timings. Corporate employees will replace the chai break with juice break and college students will make peace with the heat by sipping on fresh fruit smoothies instead of energy drinks.

So what it is summer? It is not the anything we haven’t experienced before. It is something we experience every year. Only difference is, we are getting older every year and our tolerance to the increasing heat is decreasing, so it’s essential to incorporate self-care practices that keep us cool and refreshed. With exercise and a determined mind to keep your cool in the heat of summer so you should not drain our energy and disrupt our well-being.

Also Read: Aromatherapy in Ayurveda

But what if we told you that you can beat the heat this summer with a simple and natural solution – Ayurveda? Ayurveda is an ancient Indian system of medicine that focuses on promoting health and well-being by balancing the body, mind and spirit.

In Ayurveda, self-care is all about nourishing your 5-elemental body – air, space, fire, water and earth. This summer, instead of relying on artificial solutions to beat the heat, why not try an Ayurvedic approach? Ayurveda encourages the use of fresh, seasonally harvested and prepared foods to keep our bodies cool, refreshed and nourished.

Think of your body as a garden. Just like a garden needs water, sun and care to grow and flourish, your body needs to be nurtured with wholesome, seasonal foods to keep it in balance. Ayurvedic recipes are a perfect way to do just that.

Prepare yourself for the refreshing effects of Ayurveda this summer by trying one of these easy-to-make Ayurvedic dishes, perfect for keeping cool as the mercury rises. Let’s get our culinary utensils ready and delve into Ayurvedic cuisine!

Also Read: Ayurvedic Therapies For Slowing Down Age

Here are 10 DIY Ayurvedic Summer Recipes to help you beat the heat this summer

Cucumber Mint Raita

Ingredients:

• 1 medium cucumber, sliced
• A handful of fresh mint leaves
• 1 teaspoon lemon juice
• 1 teaspoon honey
• Pinch of salt
• Ice cubes

Directions:

1. Add the sliced cucumber and fresh mint leaves to a blender.
2. Add the lemon juice, honey, and a pinch of salt to the blender.
3. Add a few ice cubes to the blender.
4. Blend the ingredients until smooth.
5. Pour the mixture into a glass and enjoy your delicious and refreshing Cucumber Mint Cooler.

Mango Lassi

Ingredients:

• 1 ripe mango, peeled and diced
• 1/2 cup plain yogurt
• 1 tablespoon honey
• A pinch of cardamom powder (optional)
• Ice cubes (optional)

Directions:

1. Add the diced mango, yogurt, honey, and cardamom powder (if using) to a blender.
2. Blend the ingredients until smooth.
3. If desired, add a few ice cubes to the blender and blend until smooth.
4. Pour the mixture into a glass and enjoy your delicious Mango Lassi.

Not necessarily an ayurvedic refreshment but its Mango season! This creamy and refreshing drink is a staple in our cuisine, and it’s the perfect way to beat the heat on a hot summer day.

Sweet Potato and Lentil Soup

Ingredients:

• 1 small sweet potato, peeled and diced
• 1/4 cup red lentils, rinsed
• 1 cup vegetable broth
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish (optional)

Directions:

1. Heat the olive oil in a saucepan over medium heat.
2. Add the diced sweet potato, lentils, cumin powder, coriander powder, salt, and pepper. Stir to combine.
3. Pour in the vegetable broth and bring the mixture to a boil.
4. Reduce the heat to low, cover the saucepan, and let the soup simmer until the sweet potato and lentils are tender, about 20 minutes.
5. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
6. Pour the soup into a bowl and garnish with fresh cilantro (if using).
7. Enjoy your delicious and nourishing Sweet Potato and Lentil Soup.

Watermelon Salad

Ingredients:

• 2 cups cubed watermelon
• 1/4 cup feta cheese, crumbled
• 1 tablespoon balsamic glaze
• A handful of fresh mint leaves, chopped
• Salt and pepper, to taste

Directions:

1. In a large bowl, combine the cubed watermelon, crumbled feta cheese, and chopped mint leaves.
2. Drizzle the balsamic glaze over the salad and season with salt and pepper to taste.
3. Gently toss the ingredients together until evenly combined.
4. Serve the salad in a bowl and enjoy your delicious and refreshing Watermelon Salad.

Chia Seed Pudding

Ingredients:

• 1/4 cup chia seeds
• 1 cup almond milk (or any milk of your choice)
• 1 tablespoon honey (or any sweetener of your choice)
• 1/2 teaspoon vanilla extract
• Fresh fruit and nuts, for topping (optional)

Directions:

• In a bowl, whisk together the chia seeds, almond milk, honey, and vanilla extract.
• Let the mixture sit for 10 minutes to allow the chia seeds to absorb the liquid and become gel-like.
• Stir the mixture once more and then cover it with plastic wrap.
• Refrigerate the mixture for at least 2 hours or overnight.
• When ready to serve, remove the chia seed pudding from the refrigerator and give it a stir.
• Spoon the pudding into a bowl and top it with your favourite fresh fruit and nuts (if desired).
• Enjoy your delicious and nutritious Chia Seed Pudding.

Moong Sprout Salad

Ingredients:

• 2 cups mung bean sprouts
• 1 small carrot, grated
• 1 small cucumber, sliced
• 1 green onion, thinly sliced
• 1 tablespoon sesame seeds
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon honey
• Salt and pepper, to taste

Directions:

• In a large bowl, combine the mung bean sprouts, grated carrot, sliced cucumber, and sliced green onion.
• In a small pan over medium heat, toast the sesame seeds until they are golden brown and fragrant, stirring occasionally.
• In a small bowl, whisk together the rice vinegar, toasted sesame oil, honey, and a pinch of salt and pepper.
• Drizzle the dressing over the salad and gently toss to combine.
• Sprinkle the toasted sesame seeds over the top of the salad.
• This crisp and fragrant Mung Sprout Salad with Toasted Sesame Dressing is ready to be served right away.

This simple and healthy salad is a great way to incorporate some sprouts and toasted sesame seeds into your diet during summer.

Sprouted Quinoa Tabouli

Ingredients:

• 1/2 cup sprouted quinoa
• 1 cup cherry tomatoes, halved
• 1/2 small cucumber, diced
• 1 small bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Sprouted Quinoa Tabouli

Ingredients:

• 1/2 cup sprouted quinoa
• 1 cup cherry tomatoes, halved
• 1/2 small cucumber, diced
• 1 small bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Directions:

1. Rinse the sprouted quinoa in a fine-mesh strainer and then transfer it to a large bowl.
2. Add the cherry tomatoes, diced cucumber, diced bell pepper, and chopped parsley to the bowl with the quinoa.
3. In a small bowl, whisk together the lemon juice, olive oil, and a pinch of salt and pepper.
4. Pour the dressing over the quinoa mixture and gently toss to combine.
5. Season the tabouli with additional salt and pepper, to taste.
6. The best way to experience the full taste of this Sprouted Quinoa Tabouli with Summer Vegetables is to serve it as soon as possible.

Context

Tabouli is a popular meal from the Middle East that is created with a combination of herbs and vegetables, including parsley, tomatoes, mint, bulgur wheat, and a dressing of lemon juice and olive oil. In a twist known as Quinoa Tabouli, quinoa is used in lieu of the traditional bulgur wheat, giving the meal a new flavour and nutritional profile. This ayurvedic summer recipe salad, which has a blend of fresh herbs, crisp veggies, and a lemon dressing, is refreshing, nutritious, and delicious.

Aloe Vera Juice

Ingredients:

• 1 large aloe vera leaf
• 1 cup water
• 1 teaspoon honey (optional)
• Squeeze of lemon juice (optional)

Directions:

1. Cut the aloe vera leaf lengthwise and remove the outer layer of the skin, revealing the gel inside.
2. Cut the gel into small pieces and blend them with the water in a blender until smooth.
3. If desired, add a teaspoon of honey and a squeeze of lemon juice to the blender and blend until combined.
4. Strain the mixture through a fine-mesh strainer to remove any remaining bits of aloe vera skin.
5. Serve the Aloe Vera Juice immediately, over ice if desired.

Aloe Vera Juice is a great thirst quencher, making it a perfect drink for the hot summer months.

Coriander Lemonade

Ingredients:

• 1 Finely cut cup of fresh coriander leaves
• 1/2 cup fresh lemon juice
• 1/4 cup honey
• 4 cups water
• Ice
• Lemon slices for garnish

Directions:

1. Blend together 2 cups of water, the lemon juice, honey, and coriander leaves in a blender. Stir until a homogenous mixture results.
2. Remove any big bits of coriander by straining the mixture through a fine-mesh strainer.
3. Combine the remaining two cups of water and the coriander-lemon combination in a big pitcher. Blend ingredients together by stirring.
4. Serve the Coriander Lemonade over ice and garnish with lemon slices.

Enjoy a refreshing drink that’s good for you this summer by switching to our Coriander Lemonade instead of unhealthy sodas and juices.

Hibiscus Tulsi Cooler

Ingredients:

• One teaspoon of hibiscus powder
• A half teaspoon of tulsi powder
• 1/2 teaspoon of brahmi or gotu kola powder
• One freshly squeezed orange’s worth of juice
• One cup of assorted berries
• A handful of mint leaves
• Fragrant petals of a rose (optional)
• 3 and a half cups of simmering water

1. Bring 2 cups of water to a boil in a medium-sized pot. Take the powdered hibiscus and gotu kola powder from the stove and let it soak for 5 minutes.
2. Mix 2 cups of water with the basil and rose petals leaves, lemon juice, honey, and a pinch of salt in a blender. Stir until a homogenous mixture results.
3. Strain the mixture through a fine-mesh strainer to remove any large pieces.
4. In a large pitcher, mix the hibiscus basil mixture with the remaining 2 cups of water. Stir to combine.
5. Serve the Hibiscus Tulsi Cooler over ice and garnish with lemon slices.

The delicious and tasty Hibiscus Tulsi Cooler is just the thing to cool you down on hot summer days. Sweet hibiscus, crisp basil, and tangy lemons come together in this refreshing drink that is perfect for to beat the heat.

Tattvam Retreat is the perfect summer escape. Beat the heat and refresh in this oasis. Its healthy meals, fresh products, and summer-combating amenities will make you adore every minute you spend here.

Do not leave Tattvam Retreat without taking a dip in the pool. You’ve probably earned a break for sunbathing. You won’t need much time in the refreshingly clear water to feel renewed and revitalised. For the best summer trip ever, get your stuff, put on some sunscreen, and make your way to Tattvam Retreat in Doddballapura, Bangalore 🙂