Vegan Summer Squash & Beet Pesto

Serves: 4 people

4 cups of each - raw butternut squash and beet cut like pasta noodles ( available at publix store or use spiralizer kitchen device)
1 tsp of dry oregano
1 tsp of cumin powder
1 pinch of asafetida powder or fresh pressed garlic
1 tbsp of ghee
salt to taste
cherry tomatoes- washed and cut in half for garnish. 

Vegan/Ayurvedic Pesto Sause

4oz of pine nuts
0.75 oz of fresh basil (1 bunch) - washed and picked
2 tbsp of dry nutritional yeast
1/4 cup of cold pressed olive oil
1/4 cup of unsweetened almond milk or other unsweetened non dairy milk
1/2 inch of fresh ginger
Black pepper and black salt(or regular salt) - to taste

Combine all the spices together and half the amount. Heat up 1/2 of ghee or oil in a large frying pan, add the first half of the spices and stir fry the butternut squash noodles until andante then repeat same process with beets spirals. Garnish with cherry tomatoes and pesto sauce. 

to make the sauce use a high speed blender to combine all of the ingredients and process until smooth.

Black salt is available at many Indian supermarkets or you can find it online. Black salt has high content of minerals and is healthier option to increase digestion among many other benefits such as cure for constipation and bloating, treatment for joint disorder, aids weight loss, helps cure respiratory troubles, cures intestinal gas problems, cures heartburn, etc.

Traditional Yogi Tea

There is nothing better to pick you up in morning or after a yoga practice than a cup of authentic Yogic Tea! It supports your immune system when consumed regularly and in fact, Ayurvedically it's recommended to do a Yogi Tea fast to support weak nervous system. 

10 cups of water
1 tsp of whole cloves
1 tsp of whole black peppercorns
1 tbsp green cardamon pods
1 stick of cinnamon
1 inch of ginger root
6 teabags of black tea or decaf black tea
5 cups of whole milk or goat milk (or 2 cups of concentrated coconut milk)

Coarse dry spices in coffee grinder or use hand grinder and grate fresh ginger root.  Combine water and milk with spices and bring it to a boil. Keep simmering for 30min then place black tea to spice mixture, bring it to a boil and switch the heat off. Let it stand for 5min. Add honey or natural sugar to taste

August Recipe: Calming Blue potato & mushroom salad with almond dressing

Taste, one of my favorite summer meals that gives you both nurturing and lightness for your active summer lifestyle. Defeat the heat, cool, and reduce inflammation in the body try out my Blue Potato and Brown Mushroom Salad! All of the ingredients bring perfect balance on all levels in this summer meal. It's Devine!

Salad

4 medium sized blue potatoes- boiled until soft then peeled
2 cups of bella mushrooms -washed and sliced, organic if possible. Pan fry it with olive oil and garlic until lightly brown. 
1/2 cup of finely sliced red onion
1 cup of green beans- ends trimmed, cut 1 inch piece and steamed until soft
1/2 of sweet bell pepper- washed, seeded and finely sliced
1/2 cup of finely chopped parsley and dill
hard boiled egg for decoration(optional)

Prepare all of the ingredients and place it in bowl then dress it up with almond dressing and mix well. Let it refrigerate for 30min before serving for better results. Decorate with egg and greens then serve.

Almond Dressing

1 cup of almonds- soaked over night
2 cup or more of almond milk or water  depends on desired thickness
1/4 cup of olive oil
1 grated zest of organic med lime
1 freshly squezed juice  med size organic lime
2tbsp of nutritional yeast
2tbsp of rice bran solubles optional to increase nutritional value and decrease inflammation. 
2tbsp of apple cider vinegar
1 clove of garlic
Fresh Black pepper grind and salt to taste

Place all of the ingredients in blender and process until smooth, add more liquid if texture it too thick for your blender but just a little at the time to avoid making it too runny.

For 4 people as main entry or 8 people for side dish