3 Yoga Experts Share Their Go-To Ayurvedic Recipe
Three of our yoga experts share their favorite Ayurvedic recipes, covering everything from nourishing breakfasts to remedies for colds and indigestion. They invite you to explore these delicious health and wellness superstars and experience their benefits firsthand. From comforting Rice Kanji to the balancing Golden Milk and the herbal tea Kadha, here are some easy Ayurvedic staples our experts rely on for health and wellness!
Kirthika S. has always been a health enthusiast & loved movement. She was introduced to dance & yoga early on in life. On the professional front, Krithika did her Bachelor's in Computer Science Engineering & Master's in Business Administration. After having worked in the corporate world for over 12 years & having lived across Asian countries like Singapore, China, Korea & Japan, she grew more passionate about managing her health & her family's health. With that intention, she has completed 200 hours of Yoga Teacher Training and started teaching her family & close friends. And fortunately, she finally found her true calling in Yoga & wellness. Krithika quit her corporate job & has been teaching, learning, and exploring Yoga & Ayurveda.
When it comes to comforting meals, Rice Kanji is my absolute favorite, especially when my stomach is feeling off.
Rice Kanji Recipe:
- 2 tablespoons ghee (clarified butter)
- 1 pinch of jeera (cumin)
- 1 pinch of hing (asafoetida) or dry ginger
- Optional: 1/4 teaspoon turmeric or coriander powder
- 1 cup soaked rice
- 4 cups water
- Heat the ghee in a pan over medium heat.
- Add the pinch of cumin and asafoetida (or dry ginger) for an extra kick of flavor.
- Optionally, sprinkle in turmeric or coriander powder for added health benefits.
- Stir in the soaked rice.
- Add approximately four times the amount of water.
- Cook the mixture on low to medium heat.
- Allow it to simmer until the rice is cooked and the flavors have melded together perfectly.
- Serve the nourishing and soothing Rice Kanji Hot.
Golden Milk Recipe
- 1 cup of milk (cow's milk or any vegan alternatives)
- 1 teaspoon of turmeric powder
- Fresh ginger (to taste)
- Optional: a pinch of black pepper, cardamom, cinnamon, and coconut oil
- Honey or Dates (optional, for natural sweetener)
- Combine all the ingredients in a saucepan and bring the milk to a simmer.
- Heat for 5-10 minutes, whisking frequently.
- Taste and adjust the ingredients according to your preference.
- If desired, add a touch of Honey or Dates for natural sweetness.
- Remove from heat and serve warm.
Shreshti firmly believes in the transformative power of yoga. It reshapes our bodies and uplifts our spirits. Through consistent practice, she has experienced significant physical and mental changes. Despite her natural inflexibility, she dedicated herself to regular practice, resulting in improved flexibility, posture, and the discovery of incredible potential within herself. Yoga played a pivotal role in providing clarity about her identity and how she wants to exist in the world. This journey of self-discovery empowered her to embrace her true self, letting go of comparison and judgment. Now, she fully embraces her unique qualities and quirks. Yoga has fostered personal growth and granted her the freedom to be unapologetically and authentically herself.
Kadha is herbal tea which can be consumed during seasonal changes, when experiencing cold or flu symptoms, for digestive issues, during detoxification or cleansing, or as a general health tonic. Kadha is believed to help boost immunity, relieve cough and congestion and provide relief from cold and flu symptoms.
- 2 cups of water
- 1 inch fresh ginger, grated or thinly sliced
- 4-5 tulsi (holy basil) leaves
- 1 teaspoon whole black peppercorns
- 1-2 whole cloves, crushed
- 2 cardamom, crushed
- 1/2 teaspoon jaggery (optional)
- In a saucepan, bring the water to a boil.
- Add the grated ginger, tulsi leaves, black peppercorns, cloves, and cardamom to the boiling water.
- Reduce the heat and let the mixture simmer for about 5-10 minutes, allowing the herbs and spices to infuse into the water.
- Remove the saucepan from heat and strain the kadha into a cup, discarding the solids.
- If desired, add jaggery to sweeten the kadha.
- Sip the warm kadha slowly while it is still hot.