Author: Puja Patel, ALC

Ayurvedic Recipes for Spring

These Ayurvedic recipes are thoughtfully crafted to support digestion, promote detoxification, and balance both your body and mind as we transition through the vibrant energy of spring. Incorporate them into your routine to harmonize with the season's natural rhythms. 

Mung Bean Soup: A Gentle Detoxifier 

This light yet nourishing soup aids detoxification and supports healthy digestion.    

Ingredients: 

  • 1 cup split yellow mung beans    

  • 2-3 cups water 

  • 1 tbsp ghee 

  • ½ tsp fresh ginger, minced 

  • 1 tsp cumin seeds 

  • 1 tsp coriander powder 

  • ½ tsp turmeric 

  • ¼ cup finely diced carrots 

  • ¼ cup finely diced bell pepper (any color) 

  • Fresh cilantro, chopped (for garnish) 

  • Salt and pepper to taste 

Instructions: 

  1. Thoroughly rinse the mung beans and place them in a large pot with the water. 

  1. Bring the mixture to a boil, then reduce the heat and simmer gently until the beans are tender, about 20–30 minutes. 

  1. In a separate pan, heat the ghee over medium heat. Add the minced ginger, cumin seeds, coriander powder, and turmeric. Sauté until the spices release their fragrant aroma. 

  1. Add the sautéed spices to the pot of mung beans, along with the diced carrots and bell pepper. 

  1. Continue to simmer for an additional 10-15 minutes, or until the vegetables are tender. 

  1. Season the soup with salt and pepper to your liking. 

  1. Garnish with freshly chopped cilantro before serving. 

Benefits: Mung beans are easily digestible and assist in gently cleansing the body. This soup is also rich in antioxidants and supports optimal digestion, making it an ideal choice for a spring detox.    

mong soup

Sambharo: Refreshing Indian Cabbage Salad 

This vibrant salad is a perfect accompaniment to any meal, offering a light and refreshing counterpoint, especially beneficial for balancing kapha during springtime.    

Ingredients: 

  • 2 cups cabbage, finely shredded 

  • 1 large carrot, grated 

  • 1 small green chili, finely chopped (optional, for added warmth) 

  • 1 tsp mustard seeds 

  • 1 tsp cumin seeds 

  • 1 tsp turmeric powder 

  • ½ tsp ginger, grated 

  • 1 tbsp lemon juice 

  • 1 tbsp olive oil or ghee 

  • Salt to taste 

  • 1-2 tbsp fresh cilantro, chopped (for garnish) 

Instructions: 

  1. Prepare the Vegetables: Finely shred the cabbage and grate the carrot. Place them in a large mixing bowl. 

  1. Prepare the Tempering: In a small pan, heat the olive oil or ghee over medium heat. Add the mustard seeds and cumin seeds. Once they begin to pop, add the grated ginger, chopped green chili (if using), and turmeric powder. Sauté for about one minute, allowing the spices to become fragrant. 

  1. Combine: Pour the warm tempering over the shredded vegetables in the bowl and toss thoroughly to combine. 

  1. Add Lemon and Salt: Squeeze in the fresh lemon juice and add salt to your taste. Toss again to ensure the flavors are well distributed. 

  1. Garnish: Sprinkle fresh chopped cilantro over the salad for an extra burst of flavor and color before serving. 

Benefits: Sambharo serves as a delightful and light salad or side dish for both lunch and dinner, particularly during springtime when its refreshing qualities help to balance the kapha dosha. 
Sambharo

Ayurvedic Strawberry Lemonade: A Kapha-Balancing Elixir 

This refreshing beverage utilizes the light qualities of strawberries and the detoxifying power of lemon, enhanced with warming spices for a kapha-friendly treat. 

Ingredients: 

  • 1 cup fresh strawberries (preferably organic) 

  • Juice of 1 large lemon (adjust to your preference) 

  • 2 cups room-temperature or slightly cool water (avoid ice-cold) 

  • 1 tbsp raw honey or a few drops of stevia (avoid refined sugar or cold syrups) 

  • Pinch of rock salt or black salt 

  • Optional: ¼ tsp grated ginger or a pinch of black pepper for a gentle warming effect 

  • Optional garnish: fresh mint leaves or basil 

Instructions: 

  1. Combine the fresh strawberries with 1 cup of water in a blender and blend until completely smooth. 

  1. If a smoother texture is desired, strain the strawberry mixture through a fine-mesh sieve (optional). 

  1. In a pitcher, add the blended strawberry mixture, lemon juice, honey (ensure the mixture is not hot before adding honey), salt, and the remaining 1 cup of water. 

  1. Stir well or blend briefly to combine all the ingredients. 

  1. Garnish with fresh mint or basil leaves before serving. 

  1. Serve at room temperature or slightly cool – avoid serving iced for optimal digestion according to Ayurvedic principles. 

Benefits: Strawberries, with their light texture, subtle sweetness, and slightly astringent taste, are a wonderful seasonal fruit to enjoy in moderation during spring. Lemon acts as a natural detoxifying agent and is particularly effective in balancing kapha, which can be aggravated during this season. The addition of a touch of ginger or black pepper provides a gentle warmth to the body, stimulating agni, the digestive fire. Meanwhile, mint offers a refreshing and sattvic quality that uplifts the senses without hindering digestion, making it an ideal herb for light and cleansing spring drinks. 

Strawberry lemonade