Ayurvedic smoothies

Better red than green

Smoothies are on everyone's lips and many health-conscious Ayurveda fans have also incorporated the rich vitality drinks into their own diet. Fresh, untreated food is one of the best things we can do for our psycho-mental balance in Ayurveda. Already 2000 years ago, classical Ayurveda literature described "smoothies" made from fresh herbs, fruits and vegetables as part of the sattvic dietary recommendations to nourish and support the mind in the process of spiritual awareness. At the same time, Ayurveda also gives recommendations for the body on when and how to digest the raw food drinks in a digestible way.

As not everything that contains valuable vital substances can be metabolized and absorbed well, Ayurvedic dietetics attaches great importance to the proper preparation of health-promoting foods. Grains are always roasted and vegetables that are difficult to digest - such as cabbage or leafy vegetables - are easier to digest when cooked. Kala, the time factor, also plays a role in the digestibility of food: especially in the afternoon and evening, our digestive system is rather weak and raw, uncooked food cannot be digested.

Ayurvedic smoothies take into account the knowledge of the healing power of food and the laws of metabolism. The following aspects should therefore be taken into account:

• Smoothies are particularly easy to digest at Pitta time between 10.00 and 14.00 and can be taken as a snack or with the main meal.

• Smoothies are better digested if they are diluted with a little warm water

• Smoothies can be made even more energizing by adding digestive spices such as ginger, cumin, fenugreek or cinnamon

• Smoothies should always contain a proportion of warming (ushna) vegetables, as these stimulate the catabolic metabolism. These include carrots, beet, radish, cress and ginger

• Smoothies are the ideal carrier substances for Rasayana herbs such as brahmi, tulsi or guduchi

Ayurveda's favorite vegetables for green smoothies are light zucchini, basil, watercress and sweet leaf lettuce such as lettuce. Green vegetables with a bitter, astringent taste such as spinach leaves, cabbage or endive are less recommended, as the bitter taste (kashaya) weakens the digestive fire Agni.

On the other hand, it is very good to use red vegetables: Carrots, beet or radishes stimulate the digestive power and in combination with radiccio or lollo rosso, toxins (ama) can also be burnt off. These qualities described in Ayurveda as deepana and pachana are further enhanced by the addition of ginger and pippali. If we now add grapes and pomegranates to the recipe, we have integrated two valuable anti-oxidants with a cardiovascular balancing effect into the red smoothie.

What counts when preparing smoothies according to type

• Vata smoothies should always contain some root vegetables and lemon or pomegranate. They can also be prepared with rice milk or almond milk.
• Pitta smoothies are ideal with a combination of cucumber and leafy vegetables, enriched with coconut milk and fresh coriander
• Kapha smoothies activate and awaken the fire of life when they contain lots of fresh herbs and are supplemented with fresh ginger and soy milk.

Article by Petra Pliester