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hot carrot cake smoothie bowl

Ayurvedic Breakfast Smoothie

Introducing my new Ayurvedic breakfast smoothie. I’ve been eating in a more Ayurvedic way recently. It is a tricky and I’ve not taken it fully to heart as there are so many food combinations that are not allowed (tomatoes and cucumber, for instance). Life is too short for worrying about that! However, I have noticed that my cold morning smoothie is not the best thing for my digestion, and I don’t like cold drinks anyway… So enter the smoothie bowl breakfast. It is so so good.

This Ayurvedic smoothie recipe is adapted from Jasmine Hemsley’s book East by West. An Ayurvedic cookbook with a really modern tasty fresh twist. I love it!!

Ingredients

2 large carrots chopped
2 large pitted dates (I used just one)
250ml of water
40g walnut halves (soaked overnight and then toasted, I rarely do this)
1 tbsp raw honey (I leave this out)
1/4 teaspoon ground cinnamon
2.5cm piece of fresh ginger
seeds of 2 cardamom pods
1/2 teaspoon of vanilla extract
pinch of sea salt

Coconut yoghurt, pecans and fresh bee pollen to serve (very optional)

Method

Simmer the carrots and date in the water until tender.

Add to a blender with the rest of the ingredients. At this point, I might add some linseeds, maca powder and coconut curls to the blender although, I can’t testify to the Ayurvedicness.

Jasmine gives little tweaks for your dosha type in the book. Adding coconut or linseed would probably only be good for vata people (windy, dry, spaced out).

ENJOY!! 🙂

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Julia

Julia is an experienced yoga teacher and holistic lifestyle coach who offers yoga classes, private yoga lessons and health coaching in Crouch End, North London.

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