Ayurvedic Chakra Salad Recipe

August and September are harvest months! Plums are ripe, apricots are super sweet, blackberries are on peak, new and fresh pears are already available. We also have got all the summer berries available. It is as you can see – the perfect time for fruit salads!

This chakra salad comes along with an Ayurvedic dressing made of tahini and lemon juice.

Let´s enjoy the last hot days with this refreshing and nourishing, rainbow colored salad!

Ingredients:

Strawberries – red/root chakra

Apricots – orange/sacral chakra

Peaches – yellow/sloar plexus chakra

Kiwi – green/heart chakra

Blueberries – blue/throat chakra

Blackberries – indigo/third eye chakra

Plums – violett/crown chakra

& hemp hearts for topping the salad

Ayurvedic Tahini Dressing:

2 tbsp. of tahini

1 tbsp. maple syrup

2 tbsp. orange juice

½ tsp. Cinnamon

pinch of ginger, cardamom, sea salt

½ cup of water (eventually more if needed)

Preparation:

  1. Wash and chop your fruits. You can replace the fruits according to the colors for sure! 😊
  2. Place in a bowl and start to mix the dressing – I used my little blender bottle for this one. Add all the ingredients fort he tahini dressing in your blender, mix it and drizzle it over your salad.
  3. Garnish with the hemp seeds.
  4. Enjoy this beautiful salad with your familiy and friends!

I hope you like this recipe! This is also possible in a savory way with fresh veggies! Want to know how? Then please subscribe to my blog and stay tuned for the next post!

I am wishing you a beautiful new week ahead!

Namaste!

“Late Summer Porridge”

I am sorry that I am not the food blogger which takes 500 pictures from my creations! I am simply too hungry when I am making food! ⠀

But I am the food blogger which shares with you this mouth watering “Late Summer Porridge” recipe – and this! Is going to serve your taste buds!

This Porridge recipe is perfect for breakfast in August and beginning of September, it is also Pitta – Vata friendly! Done with water and without the banana, using quinoa instead of oats it can also serve you Kapha peeps!

So here is this delicious bowl of mine! I hope you will love it! I was spooning it so slowly this morning because I loved how the tastes melted together on my tongue…

This bowl reminds me on late summer, August evenings – the evening light is glowing golden and the days are getting shorter

Ingredients: ⠀

1 cup of gluten free oats⠀

1 tbsp of tiger nuts porridge ⠀

1 – 2 cups of water⠀

1/2 cup of frozen berries ⠀

1/2 ripe banana ⠀

1 tsp of raw chocolate ⠀

1 tsp of chias ⠀

1 tbsp of coconut flakes ⠀

1 tbsp of agave syrup ⠀

Easy, peasy preparation in 10 minutes!

Preparation: ⠀

1. Bring water in a small pot to boil, reduce heat and add the oats. Stirring is recommended a whole lot! 🤗⠀

2. Start to heat the berries in another small pot together with the agave juice. ⠀

3. Add tiger nuts porridge to your oats, stir well and turn off the heat, remove from plate and set aside. ⠀

4. Chop banana into slices, chop raw chocolate into pieces. Add the porridge to a bowl and start topping: first the banana slices, then the warm berries on one side of your bowl, now the chocolate and everything else on top! ⠀

It’s one of the most delicious combinations I ever tried and I hope you will love it too! The choclate melts on your hot porridge and the wild, warm berries and chocolate are tasting together so vibrant and grounding!

I used here @lovechock_official chocolate because that’s my favorite raw chocolate around! #notsponsored

Try my recipe, make a picture and post it on your Social Media, tag our page @fromayurvedawithlove to get a repost or story feature! And let us know how much you liked it for sure!

Have a beautiful Saturday!

Namaste,