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The Sacred & Delicious Food List is an addendum to the cookbook, Sacred & Delicious. Author Lisa Mitchell decided to distribute this comprehensive list of the foods through her website so that she would be able to update it more easily. These are foods found in most modern kitchens. The list organizes the foods into categories to reflect how they fit in your diet from an Ayurvedic perspective.

The free webinar with Vaidya Smita Naram that Lisa Mitchell is hosting will be held in the spring of 2019. Dr. Naram is one of India’s leading Ayurvedic pulse masters, herbal pharmacologists, and clinicians, and she has helped thousands of patients overcome serious health problems with the time-tested tools of Ayurveda. Lisa will conduct an interview with Dr. Naram about how to embrace an Ayurvedic diet and other health care approaches that have the potential to transform your health or to sustain optimal wellness. Here are some topics that will be covered:

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Preparation time:  15 minutes start to finish
Serves 4

It’s summer. It’s hot. We all need a way to cool off! Riding the ocean waves, jumping in a lake, the pool or under the garden hose helps on the outside. Eating cooling foods helps on the inside.  

AvocadoSoupSmWith that goal in mind, try this very quick and easy avocado soup. Avocado? Ayurveda? Yes! Although this recipe would hardly fit into a classical Ayurvedic menu from India, we can still apply the same principles of balancing heating and cooling foods, heavy and light. That’s what Sacred & Delicious recipes are about. 

Simple to make, serve this Avocado and Cucumber Soup slightly chilled or at room temperature on hot summer days.

4 cups Vegetable Stock, room temperature
2 large ripe Hass avocados
1 medium cucumber
¾ to 1 teaspoon Fine Ground Celtic Sea Salt
1 cup chopped cilantro
Juice of 1 to 1½ limes
Pinch of pressed garlic

Cook’s Tip:  If you don’t have time to make stock I recommend using water instead of a box or canned stock. Also, avocado doesn’t survive well as a leftover. If you’re eating this recipe the next day, try some extra lime and to perk it up.

  1. If you’re making the stock the same day as preparing this recipe, cook the stock a few hours in advance so it has time to cool to room temperature.
  2. Peel avocados. Chop them into roughly 1-inch pieces.
  3. Peel the cucumber, cut it in half lengthwise, and remove the seeds with a spoon. Chop into several chunks.
  4. Place all ingredients in a blender, starting with juice from half a fresh lime. Purée. Add more lime, garlic, and salt to taste. Serve with a sprig of cilantro for garnish.

3 Responses

  1. Ingrid Beckman says:

    I Absolutely love this soup. Perfect for a hot summer day. It’s full of flavor, and surprisingly, not too overwhelmingly avocado. Thanks for the recipe!

  2. Robin says:

    Sounds easy to make and delicious ….can’t wait for summer to try it!