Smoothies are so easy to make, tasty, satisfying, convenient to be carried around, and a delivery system for all sorts of nourishment!
Liquid breakfasts are perfect for those of us who don’t get hungry enough for a meal before they leave the house but still want to avoid the temptation of a mid-morning scone. Luckily we are blessed with ‘smoothie replacements’ that do not offend the rules of Ayurveda and will supply you with the benefits and convenience that smoothies do.
But still, there are certain reasons due to which a good Ayurvedic practitioner would not recommend you to drink regular healthy smoothies. Here are the major reasons which are listed down below, that is why it is ideal to drink smoothies as per Ayurveda.
The three big reasons why Ayurveda does not look kindly upon smoothies are…
Smoothies are cold!
Consuming cold items moisten and humidify the Agni which is the digestive fire that lives in our stomach. It is the responsibility of this fire to process and metabolize everything that we consume. If you are consuming cold food then that sure ends up weakening that fire, making our digestive system work intensely to tick back up to the right temperature. Over time, if the digestive fire becomes too sluggish, it can’t properly function the digestion of food and ends up creating ama, the toxic sludge said to be the mother of all disease.
Smoothies are most often raw
Especially For those of you who tend to suffer from gas and bloating, raw foods may not be an ideal choice. Ayurveda suggests that you should consume warm, cooked foods because their digestion is much easier and quicker. Just think about the difference between a raw carrot and a cooked carrot, both of the experiences are worlds apart. One could chew a raw carrot all day, whereas a cooked carrot is buttery soft, and only takes a few chews before it slips down the gullet. Raw food tends to take more energy to break down and assimilate, and it is said that the nutrients are not as bioavailable as those in cooked food.
Fruit doesn’t play well with others
Doctor Vasant Lad, the world-renowned Ayurvedic says, “Fruit should be eaten alone or left alone.” Fruit by itself is a simple and predigested food. Compared to the other foods, fruits are lightning-fast to digest. But, when fruits are combined with other common smoothie ingredients—like yogurt, protein powders, nut butter, and/or vegetables. The different rates of digestion develop in a fermented, gaseous mess. The body becomes so confused and has no idea about how to process this complicated combination, not to mention the various types of protein.
Drink Your Meals Ayurvedically!
If you know anything about Ayurveda you must be aware that cooking your food is digestively essential. Below are some smoothies that include raw, cooked, warm, and not-too-cold recipes and recipes with and without milk products. If you suffer from any digestive disorders avoid the raw Walnut Shake recipe or toast the nuts before you use them.
6 Ayurveda Approved Smoothies And There Recipe
1. Walnut Shake
- 1⁄2 cup walnuts-soaked night long
- Three giant dates
- one tablespoon honey
- one pinch each: ground cinnamon, ginger, cardamom
- some drops of vanilla
- a pair of cups of water
Blend all pulse ingredients in for 2-3 minutes.
There are several alternative variations of this easy drink to try.
A splash of rose water is refreshing. Different kinds of nuts or seeds can also be used as long as they’re soaked overnight. Eliminate cashews and peanuts as they are very warm and heavy. If you add a pinch of salt it will bring out the flavors.
It will be fascinating to try a savory version too.
2. Takra or Seasoned Buttermilk
Takra needs to be served just as the lunch finishes and counter the symptoms of IBS (Irritable Bowel Syndrome) and related digestive disorders. It helps to increase the absorption of nutrients and reduces post-meal discomfort.
The mid-morning sweet takra (savory is also good) is just like a lassi: intensely nourishing, digestion improving and light to digest.
- 1 cup whole milk yogurt
- 3 cups water
- splash of rose water
- 1 teaspoon raw honey
- Now you can season it with a pinch or 2: ginger, cardamom, cinnamon, nutmeg, and mace.
Keep on whisking the water and yogurt vigorously until a bubbly foam appears–3 minutes is ideal.
This whisking is important to transforming the heavy, heating, and phlegmy yogurt into the light digestive qualities of takra. So, don’t skip this step!
Add salt and spices as per your liking.
3. Yusha or Green Mung Broth
This broth is scraping to the tissues and is very helpful for weight loss or detoxification. Just keep on drinking this broth throughout the day whenever you are hungry.
- Rinse and soak 1/2 cup of green mung beans night long, or at least an hour. You can use a pressure cooker or slow cooker; it is not as important.
- In a soup pot toast spices (hing, turmeric, ginger, ajwain, red pepper, cumin, coriander) in a dab of ghee or oil up to the point till the fragrances are released.
- Add the drained beans and 8+ cups of water.
- Boil till the beans become very soft.
- Add salt, cilantro, grated ginger, and pomegranate juice if you wish.
- You will have to strain the beans out and just drink the broth or leave them in for texture.
Sahlab is an energetic hot breakfast and course of the Middle East. Here is the drinkable version but can be made thicker so it can be enjoyed with a spoon.
- Four cups milk
- two tablespoons cornstarch (or fine rice flour)
- Three tablespoons sugar
- Two teaspoons rose water (or vanilla)
- ground cinnamon
- non-sweet dried shredded coconut
- Two tablespoons pistachio nuts or almonds; chopped fine
Mix the cornflour with 1/2 cup of milk.
Bring the rest of the milk and sugar to a boil, then lower to a simmer.
Add the cornflour mixture and the rose essential, stir it to loosen up any starch that settled on the bottom.
Cook on low flame until it comes to a boil, stirring constantly.
Serve in individual cups.
Scatter shredded pistachios over the surface of each cup; sprinkle with cinnamon and coconut.
Muhallabieh is a best-loved pudding of Lebanese, Syrian, Jordanian, Palestinian, and Egyptian youngsters.
Reduced the sugar to form a liquid breakfast cereal suitable for a thermos. Rice must be purchased already ground or crushed at home with a mortar and pestle or electrical mixer.
- Four cups whole milk
- 1/4 cup rice, ground
- 3/4 cup water
- 1/4 cup sugar
- One teaspoon ma’ez zahr (orange blossom essence)
- 1/4 cup shredded toasted almonds, pine nuts, or pistachios
blend rice with water and add to milk which has been brought to a boil. Stir and cook until it starts to thicken and then add sugar. Keep on cooking and stirring as long as the mixture starts to coat upon the spoon. Now add some flavorings and boil for a few minutes.
Pour into the serving dishes and decorate with shredded nuts.
6. Suff or Ethiopian Sunflower Seed Drink
This drink is extremely nourishing, filling, and refreshing.
It is a drink that is traditionally consumed during Lent or fasting days, Suff is a great between-meal snack or meal replacer. Plenty of beverages based on seeds (sunflower, flax, and sesame) are explored and created in Ethiopia. You can make this recipe with any of these seeds.
- 1/2 cup sunflower seeds
- Add honey or sugar (as desired)
- Then put in some small piece of fresh ginger root; peeled
- Three cups water
Rinse and drain seeds. Then roast the seeds in a dry pan till the time they smell toasty. Once the roasting is done then grind the seeds and ginger with some water till it smooth in a blender or food processor.
Now add the remaining water and blend until very smooth.
Add honey and spices and enjoy!