It's no secret that halfway through the day your energy levels begin to decrease. This can be frustrating at times because you may still have tasks to accomplish before the day is over. With these Ayurvedic sweet treats you can be sure to add that extra boost to your day.
Let's start off with this latte-like elixir is mix between the ever-popular golden milk, Indian chai, and Ayurveda’s ojas tonic. It’s the perfect drink for a winter afternoon pick-me-up, with the date giving a nice little boost of energy.
Ojas is explained in Ayurveda to be the essence of our body tissues. It represents your power of immunity as well as your strength. Ojas is what protects you against illness—strong and balanced ojas can be thought of like good immunity, while weak ojas is what puts you at risk for imbalances such as frequent colds and yeast infections. It determines your resistance against disease.
Ayurveda’s ojas elixir is generally a mix of milk, almonds, ghee and dates; all of which are considered sattvic and nourishing. It’s not really correct to say that this drink directly nourishes ojas, but it does nourish the body tissues and through this succession, healthy ojas is formed.
In this version, ginger, cinnamon, cardamom, black pepper, and turmeric are added for their mild medicinal effects. Ginger and turmeric digest toxins while cinnamon and black pepper open the respiratory passages. Cardamom lifts the prana of food upward. And of course, the spices also add deliciousness.
This ojas latte tastes best when made with homemade almond milk. However, substitute store-bought almond milk if you’re short on time.
These super flavorful plantains make for a wholesome dessert or mid afternoon snack. They’re tossed with all-natural coconut sugar, cinnamon, and a little Himalayan salt, then pan fried until they’re caramelized. In goes coconut milk, simmered down until it’s a thick, creamy sauce, and everything gets topped with a sprinkle of cinnamon.
While this dish hails from south India, similar versions show up around Latin America where both plantains and coconut are staple foods. Both are considered in Ayurveda to be nourishing and bulk promoting. Plantains are considered in Ayurveda as superior to bananas. They’re less sweet and slimy, meaning they aggravate kapha less.
Plantains are delicious whether they’re served savory or sweet. It all depends on how ripe the plantain is to start. Green plantains are used in savory dishes: fried, steamed, boiled, or baked. Ripe plantains are used in savory or sweet dishes.
Once they’re yellowish with brown spots they start to become sweet and are better suited for this particular dish. If all you can find is green plantains, place them in a paper bag and check their ripeness each day. The process could take a week or two.
These coconut caramelized plantains are especially good for dry, vata-type winter days. Because the dish is nourishing, grounding, warm, and sweet, it’s great for mitigating vata. It could also be served in summer and fall; it’s just not the best dish to eat during kapha season (spring).