A Trio Of Ayurveda Elixirs, Equal Parts Zingy And Medicinal; Stirred But Not Shaken
On a recent summer evening, as I was wondering what to drink, I decided to create this trio of tonics heavily disguised as cocktails so that I could offer them as a summer evening cocktail -sans alcohol of course.
Each curative tonic was made with one dosha in mind. What would suit fiery pitta, or the airy vata, and help stimulate the very grounded kapha? Made with many of the popular superfoods like anti-inflammatory rose water and the cooling mint and let’s not forget the zingy ginger, these inspired recipes are ready to share with you.
So let’s begin and make these delicious tonics where you can heal, impress and inspire your summer guests.
Luscious Limeade with a twist of Ginger
A traditional summer beverage, limeade invokes images of lying in a hammock on a sunny day under the shade of a tree. This recipe captures the most beneficial aspects of lemonade by squeezing the juice fresh. Limes also support balanced digestion, so this tonic is ideal for any gurgly sounds in the stomach. The subtle heat of the fresh ginger makes this mocktail one you’ll come back to time and time again.
- Juice of 10 large limes (about 1 cup)
- 1 tablespoon ginger juice
- 3 cups cold rose tea
- 1 cup water
- ¼ cup fresh mint leaves
- 2 tablespoons coconut nectar/sugar, or to taste
Directions: Heat the coconut nectar or sugar in one cup of water in a small pan until the coconut sugar dissolves completely. Set aside to cool. Juice the ginger and the limes. Mix in the rose water. Stir in the cooled coconut sugar water and the fresh mint leaves. Taste and adjust as needed. Serve slightly chilled, garnished with a lime slice or a sprig of fresh mint.
Lavender Peppermint Elixir
Floral drinks are balancing to pitta and promote surrender and relaxation. Peppermint and fennel both have a cooling effect and support healthy digestion. Brown rice syrup is an ideal sweetener for pitta, but others can be used instead.
- 1 teaspoon dried peppermint leaves
- 1 teaspoon dried lavender
- 1 teaspoon whole fennel seeds
- 24-48 ounces of boiling water
- Brown rice syrup, to taste (optional)
Place peppermint, lavender, and fennel seeds in a tea strainer or tea bag and set in a mug or jar. Pour boiling water over top and let steep 5 minutes. Remove tea bag or strainer and stir in sweetener, if using and refrigerate. Serve chilled with a sprig of lavender.
This is a refreshing take on a mojito using pineapple, cucumber, and mint.
- 11 cucumber slices
- 5 oz pineapple juice
- 4 ounces lemon juice
- Sprig of fresh mint leaves
- I/2 tsp. Organic Rose Water
- Pinch of pink Himalayan rock salt and a pinch of organic sugar
- splash carbonated water
Put enough diced cucumber pieces to cover the bottom of a shaker tin. Use a muddler to mash the cucumber. Add Pineapple juice, rose water, organic sugar, salt and lemon juice to shaker. Fill shaker with ice and shake vigorously (30 seconds). Grab a rocks glass and fill with ice. Strain shaker tin contents into a glass add a splash of carbonated water and garnish the glass with a mint leaf.
These Summertime tonics are easy to make, effective on staying cool, and enjoyable to drink! Cheers!
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