Lassi

Lassi (pronounced luh-see) is served as the beverage of choice with an ayurvedic lunch because of its ability to enhance digestion. It can be enjoyed as a sweet beverage or as a spice- or herb-infused beverage, and is balancing for all three doshas. Yogurt can clog the shrotas (the channels of the body), but when blended with water into lassi, it can be enjoyed everyday without the fear of creating ama (digestive toxins).

To pacify Pitta dosha, enjoy sweet lassi made with sweet ripe mangoes or rose water, turbinado sugar and cardamom. To pacify Vata and Kapha, blend a little rock salt and herbs and spices into your lassi: ground dry-roasted cumin, black pepper, and minced ginger, for example. Mint and cilantro are popular fresh-herb additions to digestive lassi, and a leaf or two of fresh mint can be added to sweet lassi as well.

Lassi is best made fresh right before your meal. Use fresh, "live" homemade yogurt for the best flavor and healing benefit.

Rosehips Lassi

You will need:

• 1/3 cup fresh homemade yogurt
• 1 cup pure water
• Turbinado sugar or sucanat to taste
• 3-4 whole rosehips
• 1 pinch ground cardamom

Place all the ingredients in a blender and blend until smooth. Strain and enjoy.