Food is one of the most obvious—and also one of the most potent—pathways through which to invoke balance in the metabolic fire. Overall, eating a diet of light, simple, easily digestible foods, kindles agni and supports natural hunger, as does developing a habit of eating at regular times each day. Eating appropriate quantities of food at each meal also strengthens agni. It is is equally important to allow the digestive fire to fully process one meal before we eat again, leaving at least three hours in between and sipping small amounts of warm water or ginger tea with a meal. The central digestive fire resides primarily in the stomach, but it feeds and nourishes agni throughout the body. So when we are truly present with the food we eat—when we give our full attention to the act of being nourished—agni is strengthened everywhere in the body. Enjoy!
Kitchari is Ayurveda’s Healing Meal to restore Agni, remove Ama, build Ojas. We love kitchari—and not just because it is delicious and easy to make. Kitchari is one of the few foods that provides both nourishment for the body and benefits digestion due to its spice combination. This makes kitchari ideal during stress, illness, change of seasons and it is the primary food during Ayurvedic internal cleansing.
Ingredients 1⁄4 tsp black mustard seeds 1/2 tsp of fennel seeds 1⁄2 tsp cumin seeds 1 small pinch asafoetida (hing) powder 1⁄2 tsp turmeric powder 1⁄2 tsp cumin powder 1⁄2 tsp coriander powder 1 tsp rock salt *Note: You can use 1 tablespoon of Kitchari Spice Mix From Banyan Botanicals instead 2 tablespoons ghee (clarified butter), or coconut oil 1⁄2 cup split yellow mung dal, rinsed well, soaked for a minimum of 2 hours, and drained 1 cup white basmati rice, rinsed well and drained 4-5 thin slices of fresh ginger root (optional) 4-6 cups of water
Directions Using a heavy-bottomed pot, heat the ghee on medium heat. Add the spice mix Add the drained mung dal Add the rice (if desired), water, and ginger Bring the mixture to boil on high heat, then cover the pot and turn the heat down and let it simmer until both the rice and dal are mushy (approximately 30 minutes). Add water as needed to prevent scorching. The consistency should be that of a thick vegetable stew. You may also choose to add some of your favorite vegetables half way through the cooking process. Serve with lime juice, and cilantro.
Agni Tea is a simple beverage that helps to regulate and stimulate your digestive capacity, improving all the functions of digestive agni. Sutable for low agni.
Ingredients 1 quart water 1 pinch cayenne 2 handfuls minced ginger root 2 Tbs. Raw Honey or other sweetener 1 to 2 tsp. rock salt Directions Bring all of the above ingredients to a boil. Boil for 20 minutes. Take the pot off the burner and cool for a few minutes. Add the juice of 1/2 lime. Do not boil the lime juice. Pour into a thermos and enjoy throughout the day.
Ojas Tonic Milk
To boost ojas and gain the benefits of ojas-producing foods and spices, take this warm beverage before bed to boost ojas and support sleep. Add very small amounts of each to 1 cup of milk (non homogenized cow, almond or coconut) as you slowly bring it to a boil: Chopped dates Chopped almonds Coconut meat or flakes Saffron Ghee Cardamom Remove from stove and add 1/2 tsp of raw honey.
CCF tea stokes metabolism and the digestive fire, restoring vitality where winter sluggishness abounds. Its mild bitterness revs up the spring detoxification process and purifies the blood.
CCF restores tone and tightness to swollen spring tissues. It is a soothing formula that reduces agitation and inflammation. It restores a calm clarity and spaciousness to a tense mind.
Directions Boil 1 1/2 cups of water Add 1/4 teaspoon of each: whole cumin, coriander, and fennel seeds Let steep for 5 minutes, or until it cools to a comfortable drinking temperature Strain and serve, discarding the spices Contraindications:CCF tea is a diuretic, do not drink before bed otherwise you will have to wake up to urinate. Dry Vata individuals should limit intake of diuretics.
Ingredients 5 large Medjool dates 2-3 Tbps Almond butter (unsweetened) 3 tsp Ghee or coconut oil
1 handful Cashews, almonds, walnuts, pecans or roasted sunflower seeds (choose one) 1 tsp Cinnamon ¼ tsp Nutmeg ¼ tsp Cardamom powder 1 tsp Vanilla extract ¼ tsp Almond extract ¼ cup Granola (optional) Directions In food processor, blender, grind the granola, spices, extracts, and nuts. Grind until granola is almost like flour and nuts are chunky. Chop dates by hand into small pieces. Add the almond butter and ghee along with the granola mixture. Using your hands, combine all ingredients. Note: If mixture is too dry, use more ghee. If it is too wet use more ground up granola. This is an intuitive and creative process. Once combined, roll mixture into individual balls. Put into a glass container or jar and chill for a minimum of 1 hr. Remove from the refrigerator when ready to serve, letting them come to room temp. *To help ensure that you digest them well, serve with a nice warm cup of digestive tea such as ginger, cinnamon, fennel or mint. Enjoy!
These recipes are for educational purposes only and they are not a substitute for medical advice, diagnosis or treatment.