Ayurvedic Digestive Tea Recipe | CCF Tea | Pitta Pacifying

With the summer season upon us, it becomes extremely important to keep ourselves well hydrated and at the same time find ways to nourish our digestive fire (Agni). Digestion tends to be the weakest during the hot summer months as our digestive fire is constantly dispersing the internal heat to keep us cool. Summer is also the considered a pitta season. Pitta corresponds to energy that creates heat in the body. Pitta in the body is the biological combination principally of fire and water elements. With the ayurvedic principle of ‘like increases like and opposites balance’, it is important to follow diet and lifestyle choices that pacify the pitta to balance the summer heat.

Spices are a great tool to support and nourish our digestion. Cumin, Coriander, Fennel (CCF) are incredible and safe spices for all body types and in Ayurveda, we refer them as Tridoshic. Some of the benefits of cumin, coriander and fennel seeds include reducing stomach acids, intestinal gas, abdominal distention, kindles gastric fire and digestion; and improves overall metabolism.

Making tea with only cumin, coriander and fennel is an excellent choice by itself. However, the addition of rose petals elevates it to a whole new level and adds an element of love and sweetness to this drink. According to Ayurvedic wisdom, rose has a profound cooling effect on our body, mind and emotions. Rose is often used to cool and pacify a blazing hot pittta dosha. Rose balances the sadhaka pitta that govern the emotions and their effect on the heart. Sadhaka pitta can easily get aggravated in summer months when hot, humid weather increases overall pitta dosha. The cooling properties of rose not only calms the nerves and lifts the spirits but also enhances Agni, the digestive fire. Adding rose petals to this CCF spice blend is a perfect way to nurture our digestion, and bring calmness and sweetness to our fired up pitta (not to mention it creates an aesthetically pleasing blend).

This pitta pacifying spice blend of cumin, coriander, fennel and rose is a perfect addition to your personal health during summer and even all year long. Serve this at teatime and enjoy with friends or at parties for a great conversation. This makes a great gift for hostess, family and friends. You can purchase this premixed pitta pacifying spice blend from Naivedhya’s store.

Pitta Pacifying Summer Tea

INGREDIENTS:

• Cumin – 1/2 teaspoon

• Coriander – 1/2 teaspoon

• Fennel – 1/2 teaspoon

• Dried Rose Petals – 1/2 teaspoon

You can also purchase a jar of this pitta pacifying spice blend here.

METHOD:

Place the ingredients of the spice blends in a cup (8-10 oz).

Heat water on a stove top and pour over the spices.

Allow spices and rose petals to steep for about 5 minutes. Sip on this drink while it is warm.

Enjoy before, during or after meals. You may strain the spices if needed but not it is not required.

You can also purchase a jar of this pitta pacifying spice blend here.

>> Masala Chai Recipe

>> TURMERIC Spice health benefits

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Please note that this content is intended for educational purposes only and is not intended for use in the diagnosis, treatment, cure or prevention of any disease.

Chickpea Fudge | Indian Dessert for Modern Taste-buds

Besan Ki Burfi aka Chickpea Fudge is a traditional Indian dessert that is perfect for modern taste buds. It is plant powered and protein rich. It is spiced and decadent. It is divinely yummy and super easy to make. Need I say more. Watch the YouTube video on Be.Spiced channel and I am sure this will be your favorite dessert. The chickpea fudge is great to make ahead to take to parties and gatherings. It tastes warm and at room temperature and stay fresh in an airtight container for about a week or two. Apart from a sweet treat, it makes a great after school snack for kids. It is packed with nutrients in every bite!

Chickpea flour comes from garbanzo beans. It is rich in protein, fiber and many vitamins and minerals. It is naturally vegan and gluten-free. If you would like to learn more about the Ayurvedic properties of Chickpea flour, scroll below for a link to watch a video where I breakdown the Ayurvedic do and don'ts of chickpea flour along with the western nutritional qualities.

This chickpea fudge recipe and video is extra special as I created it for a cooking challenge. I am keeping my fingers crossed and will share the outcome soon right here with an update by mid-May 2018. Watch this space for an update!

In the meantime, I hope you will watch this video and make this yummy super easy nutritious treat!

CHICKPEA FUDGE

• 1/2 cup, Ghee

• 1/2 cup, Sugar

• 1.5 cups, Milk

• 1 cup Chickpea flour

• Cardamom powder, of two pods

In a heavy bottom pan, heat ghee.

Add chickpea flour. Roast the chickpea flour for about 5-7 minutes until it is medium brown - color and consistency to peanut butter.

Add milk and sugar and whisk until the fudge leaves the sides of the pan and forms into a ball.

Add cardamom powder. Stir well.

Spread the fudge on a greased plate. Garnish with sliced almonds, pistachios, hemp hearts and/or dried rose petals.

Allow to cool. Cut into squares and store in an airtight container.