By Dr. Anju Sodhi (BAMS, ND)
Raita with cucumber
This yogurt condiment can be used as a dip or an accompaniment to entrees. Yogurt is inherently cooling, providing the calm to warming season.
In general, yogurt should not be consumed at night because of its heavy, dense, cloudy, and cooling nature.
However, counteracting these qualities will make digesting yogurt at night a breeze.
Cucumber makes this dish devine.
1 cup plain whole fat yogurt
1 teaspoon Wright salt™
1 teaspoon CoCurcumin™
¼ teaspoon black pepper
1 cucumber, shredded and strained of excess fluid
Chopped cilantro for garnish
Mix yogurt, Wright Salt™, CoCurcumin™, and black pepper together in a bowl.
Fold the cucumber into the seasoned yogurt.
Top with cilantro.
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This holiday nut and seed brittle will be a great treat that provides nutrition with some sweetness.
Saffron is a prime herb in Ayurveda. Though it is excellent in balancing all doshas, it tames Vata during fall in a magical way. Tapioca helps with detoxification and reduces Vata qualities of dry, rough, and cold.
This accompanying dish provides a delicious health side to meals. Sweetness combats the Vata quality of dry in the air while giving digestion a boost. Ginger helps with digestion while ghee adds necessary fat to the body.
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