Our FP Escapes Ayurveda Awakening Retreat is right around the corner, and I’ve been sharing recipes and wellness practices on the Free People blog this summer to give a peak inside our weekend of restoration. This month, Free People has teamed up with Banyan Botanicals to share a series of articles on the essence of Ayurveda – from beauty, self-care, food and herbs. Read my full article on the heart and soul of cooking here.
This late-summer recipe takes a plant-based approach to a classical Ayurvedic digestion remedy – the lassi. Traditionally made with yogurt, this version uses coconut yogurt, pitted sweet cherries, a splash of rosewater and a pinch of cardamom for an easy-to-make cooling treat to reduce the excess of pitta that arrives this time of year.
Invoking the senses is essential in the sacred act of nourishment, so as you prepare this sweet cherry lassi, take time to admire the vibrant colors, feel the softness of the fruit, smell the aromas of the spices and sip slowly as you take in the subtle tastes of the this drink. Notice how this process of slowing down and creating a relationship with our food through the senses has a peaceful and harmonious effect on body & mind. This is the heart of Ayurvedic cooking.
CARDAMOM, ROSEWATER & SWEET CHERRY LASSI
2 cups coconut yogurt
10 fresh cherries, pitted
1 tbsp raw honey
1 tbsp rosewater
1 tsp ground cardamom
Combine all ingredients in a high-speed blender, blend until creamy. Taste and adjust flavors as desired. Pour into a glass and sip slowly.
Makes 1-2 servings