Ayurvedic Spiced Apples (summer version)

Even during the summer months, Ayurveda recommends we eat a warm breakfast. It is more gentle and balancing for our Agni (digestive fire) and sets us up for the whole day.

Cold raw breakfasts, particularly cold smoothies, are not recommended as they can be abrasive for the system.

Stewed apples and pears are a staple in my own breakfast choices. I use different spice blends according to my vikruti (where I feel a slight imbalance) and the current season.

This one I made with fennel and cardamom seeds, which are cooling for the body and also great for stimulating Agni. I also added turmeric and cinnamon for their anti-inflammatory and anti-hypertensive properties.

How to make it (for one person);

• 2 small organic apples (peeled and cored)

• 1 small pear (peeled and cored)

• A few organic cranberries or raisins

• 1 teaspoon fennel seeds

• 6 cardamom pods ( seeds )

• 1/2 teaspoon turmeric

• 1/2 teaspoon cinnamon

• 1 teaspoon cultured organic ghee

• Water

• Maple syrup (if you need extra sweetness)

Fry the fennel seeds in the ghee for a couple of minutes, then add the cardamom seeds, turmeric and cinnamon.

Stir in the apples and pears, along with the raisins and cranberries.

Sauté to coat the fruit.

Add enough water to cover and allow to simmer for 10-15 minutes.

Top with a dollop of coconut yoghurt and a dash of maple syrup if you like extra sweetness.

Suitable for all doshas.

By understanding yourself through the lens of Ayurveda, you gain the tools to work with your body’s natural intelligence, rather than against it. If you feel called to explore this path, I am here to guide and support you on your journey back to wholeness.