Full Moon Ghee

Ghee is one of Ayurveda’s sacred tonics, considered to be tri-doshic and beneficial for building “Ojas” or our immune boosting vitality.

Ghee is a form of clarified butter with the milk solids removed. It is considered Tri-Doshic, meaning it is beneficial for all three dosha-types, though Kapha should enjoy it in moderation. Ghee is considered a powerful digestive - helping improve absorption and assimilation. It is also said to carry medicinal properties of herbs to the seven dhatus or tissues of the body. It is known to be Sattvic - encompassing the energy of clarity and light - and is often traditionally used in ritual and ceremony, in addition to cooking and medicine making.

Ghee boasts a wealth of health benefits including:

• Contains a fatty acid called butyrate acid, which enhances digestion and supports gut health and reduces inflammation

• It is a source of fat-soluble vitamins and can help boost your intake of Vitamin A, Vitamin E and Vitamin K which support vision and skin health.

• It contains omega-3 and omega-9’s - essential fatty acids that our body cannot produce on its own. Benefits include the heart health, mental health, decrease liver fat and fight inflammation.

• It’s good for people with casein and lactose sensitivities

• Increases production of stomach acid which improves digestion process

• Has a high smoke point making it ideal for cooking

How to make Ghee

You will need:

• 1 lb of organic, grass-fed butter (unsalted is the preference so you can control the sodium of your dishes)

• Cheesecloth

• Small metal strainer

• Glass jar for ghee

Directions

1. In a medium pot, place sticks of butter and bring to a low boil.

2. Cook for 15-25 minutes. Stir occasionally. Eventually the milk solids will settle to the bottom of the pot and foam will rise to the top.

3. Using a spoon, scrape off the foam from the top of the pot. After 20-30 minutes your now ghee should have a golden-nutty brown color.

4. Place the cheese cloth in the metal strainer on top of your glass jar. Pour ghee through cheese cloth and strainer, leaving the milk solids behind.

5. What is left in the jar is Ayurveda’s liquid gold - ghee!

You can store your ghee at room temperature or in the fridge.

Cultivate a Full Moon Ritual with your Ghee

Ayurveda works in tandem with the forces in nature. It is believed that the best time to make ghee is during the waxing full moon which imbues the moon’s deeply nourishing essence of into the rejuvenate elixir. Making ghee on the full moon is a beautiful ritual to enhance the medicinal properties of the ghee.

You may wish to embellish your ritual with your own intention. You may also chant mantras during the entire process of making the ghee, thus infusing the essence of the mantras into your ghee. Lastly, you may place the ghee under the light of the full moon, with any other sacred items such as gemstones and deities to seal your ghee with potent subtle energy. Ultimately the ritual is yours to make your own, so allow it to be a creative process unfolding from what feels most authentic to you.

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Sources:

Medical News Today

Dr. Axe

Omega-3-6-9 Fatty Acid a Complete Overview via HealthLine

Ghee by the Ayurvedic Institute

Digestive Spice Blends for Vata, Pitta and Kapha

Spices contribute far more than simply adding flavor to foods. Various herbs have the ability to enhance our metabolic activity and affect various tissues of the body in integrative support. Working with spices is an Ancient ritual from many Earth wisdom traditions. When we create with our hands, connect with the plants and discover how to nourish our mind, body and hearts we live in greater harmony with ourselves, our ancestors and the world.

Below are three Ayurvedic spice blend recipes for Vata, Pitta and Kapha created to assist your culinary ritual with flavor, intention and enhanced Agni or digestive fire. Use these per dosha tendencies, imbalances or for seasonal spicing.

Vata Spice Blend - Fall to Early Winter

Suitable for Vata digestive tendencies or imbalances such as gas, bloating, constipation or irregular bowel movements. Also an ideal spice blend to incorporate in the late fall to early winter months, when the weather is cold and dry. These spices rekindle agni or digestive fire and promote optimal circulation in the body.

• 2 tablespoons coriander seeds

• 2 tablespoons fennel seeds

• 1 teaspoon ground turmeric

• 1 teaspoon cumin seeds

• 1 teaspoon whole cloves

• 3/4 teaspoon black pepper corns

• 1/4 teaspoon Himalayan Sea Salt

Pitta Spice Blend - Summer

Suitable for Pitta digestive tendencies or imbalances such as excess fire, acid reflux, loose stool or diarrhea. Also ideal for heated emotions such as anger, irritability, judgement or short temper. This spice blend helps keep the body and mind cool during the hot summer months of Pitta season.

• 3 tablespoons coriander seeds

• 3 tablespoons fennel seeds

• 1 teaspoon cumin seeds

• 1 teaspoon ground turmeric

• 1 teaspoon dried rosemary

• Optional: 1 teaspoon dried rose petals or buds

Kapha Spice Blend - Late Winter to Spring

Suitable for those with Kapha (Earth and water) digestive tendencies or imbalances such as slow digestion and fat metabolism. Particularly good in the springtime, emerging from winter sluggishness.

• 1 tablespoon coriander seeds

• 1 teaspoon fenugreek seeds

• 1 teaspoon cumin seeds

• 1 teaspoon of yellow mustard

• 1/2 teaspoon powdered ginger

• 1/2 teaspoon ground turmeric

How to make each blend

1. Place all the ingredients in an electric grinder, spice mill or mortar and pestle. In the spirit of Sadhana or spiritual practice, using the mortar and pestle symbolize the ancient dance of male and female energies. The practice can be deeply meditative and connect one to one’s ancestral roots. Bri Maya Tiwari has plenty more valuable insight to share on this in her book The Path of Practice.

2. Grind into a fine poweder

3. Store in an airtight jar. Avoid storing in sunlight.

How to incorporate in meals

There are two ways to incorporate the following spice blends into your meals:

• You can add the spice blend at the beginning of cooking.

• You can add the spice blend at the end of cooking by heating the spices in a dollop of ghee or oil on low heat for 5-10 seconds or until you smell the aroma break the air. Use 1 part spices to 1 part oil. Drizzle over your meal and enjoy!

A final note: Creativity lends itself to many variations of Vata, Pitta and Kapha spice blends. As you build a relationship to the spices and become familiar with their Gunas or qualities, I encourage you to play with discovering additional spice blends that resonate with your mind, body and heart.

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Sources: These blends have been adapted from Divya Altar’s The New Ayurvedic Kitchen What to Eat for How You Feel, Bri Maya Tiwari’s The Path of Practice , as well as recommendations from the California College of Ayurveda.

Kitchari

Kitchari is one of the beloved Ayurvedic staples. It is a simple, soupy mixture full of spices that enhance digestion and is often used for cleansing. Because it is a combination of grains and legumes, kitchari is considered a complete protein, providing all the essential amino acids for a nutritious meal. It is a recipe that boasts gut health as it is easy to digest. While it is a “tridoshic” dish, meaning it benefits most constitutions, you can modify and choose the vegetables based upon your personal needs - there are truly infinite ways to make this dish.

Serves: 6

Time: 60 min (30 minutes soak / 30 minutes cook)

Ingredients

• 1/2 cup basmati rice 

• 1 cup split yellow mung dal

• 6 cups water, approximately

• 1 and 1/2 cups of assorted vegetables (see doshic recommendations below)

• 1/2 to 1 inch ginger root, chopped or grated

• 1 tablespoon of ghee or olive oil

• 1/2 tsp. coriander powder 

• 1/2 tsp. cumin powder 

• 1/2 tsp. whole cumin seeds 

• 1/2 tsp. mustard seeds 

• 1/2 tsp. turmeric powder 

• 2 bay leaves

• 1 pinch asafoetida (hing) 

Top with

• Handful of fresh cilantro leaves 
  1 and 1/2 cups assorted vegetables (optional)

• A few slices of lime to aid digestion

• A bit of mineral salt (1/4 tsp. or so) 

Directions

1. Soak dal either overnight, or for 30 minutes prior to cooking. Rinse in at least 2 changes of water. Soaking the legumes decreases their drying properties and makes them easier to digest.

2. Rinse basmati rise in at least 2 changes of water.

3. In a large pot, add rice, dal and 6 cups of water. Cover and cook on medium or until it becomes soft - about 20 minutes.

4. While rice and dal are cooking, prepare vegetables based on your constitution or any current imbalance you are feeling. Cut them into small pieces. Add the vegetables to the cooked rice and dal mixture and cook for another 10 minutes.

5. In a separate saucepan, sauté the seeds and ghee until they pop. then add the other spices. Stir and allow the aroma to release. Then add the spiced ghee into the dal, rice and vegetable mixture.

6. Once mixture is cooked, sprinkle some Himalayan or mineral salt to flavor

7. Garnish with cilantro and lime

Modify for your Dosha

Vata: Add a little extra ghee or olive oil as this can help with grounding. Add coriander to spices to enhance digestion. Suggested Vata friendly vegetables: Carrots, Sweet Potatoes, Asparagus, Beets, Zucchini

Pitta: Go wild with the cilantro. Eliminate the mustard seeds and minimize ginger. Suggested Pitta friendly vegetables: Carrots, Sweet Potatoes, Asparagus, Beets, Zucchini, Cauliflower, Broccoli, leafy greens

Kapha: Boost the digestive fire by adding a minced green Thai chile, or a jalepeño. Go light on the oil. Suggested Pitta friendly vegetables: Carrots, Cauliflower, Asparagus, Brussels, Broccoli, Beets, Spinach.

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Green Tea Ginger Shiitake Miso Soup

Hands down one of my favorite soups to make, especially when I’m tight on time because… HELLO CROCKPOT!  This recipe is from an amazing book called The Healing Slow Cooker by Jennifer Iserloh. Definitely recommend adding it to your inspo bookshelf. I modified it by adding ginger for some extra digestive, warming qualities.

Love this for it’s antioxidant kick, thanks to the green tea. Detox super powers due to the kale. Shiitake mushrooms, the amazing immunity booster. Here’s what you need to know.

Serves: 6

Time: 10 Min Prep / 2.5 Hrs Crock Pot

Ingredients

• 8 cups bone broth or veggie broth

• ¼ cup of chinese black vinegar {you can use balsamic as a substitute, but I find black vinegar tastes better}

• 3 tablespoons of white miso paste

• 4 green tea bags

• 2 cups chopped kale

• 2 cups stemmed and sliced shiitake mushrooms

• 6 scallions, thinly sliced, green and white parts

• 4 garlic cloves minced

• 4 teaspoons grated ginger

Top with

• Drizzle sesame oil

• Chopped fresh cilantro

Directions

1. Combine broth, vinegar and miso paste in crock pot and stir to even consistency

2. Chop all veggies

3. Combine all veggies {except cilantro} in crockpot

4. Remove tags from green tea and tuck into the broth mixture

5. Cover and cook on low for 2 to 2.5 hours.

6. Spoon into bowls, top with sesame drizzle and cilantro.

7. Enjoy!

Modify for your Dosha

Vata: Add a little extra sesame drizzle to your bowl. Use less green tea bags to minimize caffeine, which can be vata aggravating if you feel ungrounded.

Pitta: Cut the ginger out of the recipe or use it minimally. Go wild with the cilantro. Add a little extra kale which contains magic powers to help your liver enzymes process toxins faster!

Kapha: Keep the agni kindling - digestive fire boosting heat with added ginger and scallion. Use the sesame drizzle sparingly. Enjoy!

For the original recipe check out The Healing Slow Cooker on Amazon.