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Even if you’re an Ayurveda pro, tailoring everything you eat and drink to sync with your dosha can be a bit tricky. Finding anything tri-doshic—something you can sip or nosh on whether you’re a pitta, kapha, or vata—is a major win.
In her new cookbook, Everyday Ayurveda Cooking for a Calm, Clear Mind, Kate O’Donnell touts the importance of food and drink with recipes for each dosha. Among them, a spicy turmeric lemonade that all three can benefit from.
The recipe calls for anti-inflammatory staples like ginger and turmeric, which work alongside raw honey to make the warm weather go-to delicious and healing.
“This recipe, warmed up, or enjoyed on a hot day, is certainly tri-doshic. The recipe can also be enjoyed at room temperature,” O’Donnell says, noting that the cooler variant (served with only two ice cubes per glass) may aggravate vata types. However you prefer the spicy tip, bringing balance to your body is just a glass away.
Keep reading for the recipe.
Spicy Turmeric Lemonade
Serves 4
Ingredients
2-inch piece fresh ginger, crushed1/2 tsp ground turmeric3 cups water1/4 cup raw honey1/2 cup fresh lemon juice (about 4 lemons)1 cup ice
1. To make the spicy syrup, boil the ginger and turmeric with one cup of the water, covered, in a small saucepan for ten minutes. (Boil longer if you want it stronger.) Take off the heat, and cool for three to five minutes. Stir in the honey until dissolved. Refrigerate until cold.
2. Combine the ginger-turmeric syrup, fresh lemon juice, and the remaining two cups of water. Divide into four glasses, each with a few cubes of ice.
Note: Allow time for cooling the spicy syrup as you plan for guests. And easy on the ice.
From Everyday Ayurveda Cooking for a Calm Clear Mind by Kate O’Donnell © 2018 by Kate O’Donnell. Photographs © 2018 by Cara Brostrom. Reprinted by arrangement with Shambhala Publications, Inc. Boulder, CO
Here are more ways to cook with turmeric and seven more wellness elixirs that fight inflammation.
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