Cooling Herbs and Spices
One easy way to prepare Pitta-pacifying food is to add cooling spices and herbs to your foods and drinks. Here are a few to try in the hot months: anise, cardamom, cinnamon, coriander, cilantro, fennel, fenugreek, licorice, mint and tumeric.
Ghee: the perfect summer cooking oil
Although most oils increase Pitta dosha, ghee (clarified butter) had a unique property of stimulating digestion and cooling Pitta at the same time. It is cherished in Ayurveda as a nutritional food that is good for all body types. Ghen doesn’t burn at high temperatures, so it works great as a cooking oil. Or you can use it on toast or vegetables instead of butter.
Making ghee at home:
It is becoming increasingly more common to find ghee (even organic ghee) in grocery stores. It can also be ordered from The Raj Ayurveda Health Spa’s Herbery and Gift Shop. Or, you can make your own ghee at home. Melt one or two pounds of unsalted butter (ideally organic butter) in a stainless-steel saucepan. Raise the heat to medium and allow the butter to cook slowly until foam rises on top. Skim this off. Reduce heat and allow the butter to cook slowly until all the moisture is cooked out and the milk solids at the bottom of the pan turn light golden brown. Be careful not to let the mil solids burn. Remove the pan from the burner, let the ghee cool, and pour it in a glass jar. It will be solid at room temperature and can be stored outside the refrigerator for a few weeks without spoiling.
Although yogurt is considered to be a sour food that increases Pitta dosha, when blended with water and sweetener it becomes a healthy, cooking drink called lassi.
3 parts room temperature, pure water
1 part freshly-made yogurt
Raw sugar or honey to taste
Rose water to taste
Pinch of freshly-ground cardamom
Place ingredients into a blender and mix thoroughly
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