Tonics & Teas

Shatavari Rose Lassi

 

Is the weather changing in your part of the world? How are you feeling these days? How do you handle seasonal transitions?

I want to share with you one of my favorite Ayurvedic herbs, along with one of my favorite tonics, to support you during transitions – whether it’s seasonal transitions, monthly transitions, age transitions, or any transitional time that puts stress on your body, mind, or heart.

Shatavari

I love this herb of the “thousand roots” to help reset hormones, rejuvenate joints, and root me back into embodied wholeness. Shatavari is cooling, soothing, nourishing. It is balancing for Vata and for Pitta, and is appreciated as an excellent tonic for women.

Read about Shatavari’s role as a rejuvenative, and its place in Ayurveda herbology.

I think of Ayurvedic herbs as friends, and Shatavari, the root of an asian asparagus fern, as an elegant forest queen. When you add it to a simple Rose Petal Lassi it becomes feminine power, beauty and grace in a glass. Pink like a heart, this tonic is a delight of mother nature – loving you, as always, through life’s steps, stages and transitions.

SHATAVARI ROSE PETAL LASSI
Serves 2

Rose is renowned in Ayurveda for its cooling effect on the body, mind and emotions. Organic Rose Petal Spread has a calming and soothing effect on the physiology. I’ve included links to Shatavari and Rose Petal Spread below, and am giving away one jar of the Rose Spread for free. For more cooling potency, add a few leaves of mint when blending.

Ingredients
1 cup coconut yogurt, or yogurt of your choice
1 cup filtered water
1 heaping tablespoon rose petal spread
1/2 teaspoon shatavari powder (or 1 tablet/capsule)
2 hearty shakes cardamom
lime zest

Instructions
Put everything into the blender and mix on high for one minute, or until well blended and frothy. Some people suggest removing the froth with a slotted spoon before serving. Pour into glasses and sip after lunch.

Rose Petal Overnight Oats
I had leftover lassi, so I poured it over a cup of oats in a glass jar, left it in the refrigerator overnight, and in the morning warmed it by setting the jar in a pyrex full of boiling hot water before spooning it into a bowl and serving with strawberries, blueberries and nectarine.

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