May Recipes to Prepare For Summer

By Dr. Anju Sodhi (Bams, ND)

As we enter into the warmer part of the year, our digestion can start to change. Agni (digestive fire) may start to overheat or may get cold and then hot again. The summer brings wonderful new foods that allow us to balance Agni while keeping our bodies cooled. Enjoy these recipes as we increase our fun in the sun.


This yogurt condiment can be used as a dip or an accompaniment to entrees. Yogurt is inherently cooling, providing the calm to warming season. In general, yogurt should not be consumed at night because of its heavy, dense, cloudy, and cooling nature. However, counteracting these qualities will make digesting yogurt at night a breeze. If you choose to make this raita for dinner, add some green chili or red chili powder to balance the energetics.

  • 1 cup yogurt (best if it is homemade)
  • ½ teaspoon ground cumin
  • ½ teaspoon Wright Salt
  • ½ a cucumber, grated
  • ½ teaspoon ground coriander
  1. Mix yogurt, cumin, and Wright Salt together and set aside.
  2. Place the grated cucumbers in a strainer and using a flat spoon, squeeze the excess water out.
  3. Place the cucumber in the yogurt mixture and stir to combine. Add the coriander.
  4. Serve with entrees.


Summertime is the time for delicious zucchinis! This recipe uses the cooling property of this variety of squash and balances it with warming (not hot) spices. Furthermore, zucchini has some healing properties to balance immune functions.

  • 2 cups of zucchini
  • 1 cup carrots
  • 2 tablespoons ghee
  • 1 tablespoon CoCurcumin
  • 2 teaspoons of ground cumin
  • 2 teaspoons of ground coriander
  • 1 teaspoon Wright Salt
  • 1 cup water
  • Cilantro, if desired
  1. Chop zucchini and carrots into small cubes. Set aside.
  2. Heat up the ghee in a skillet. Add the CoCurcumin, ground cumin, and ground coriander. Stir until fragrant.
  3. Add the zucchini and carrots and coat them with the spices. Add the water and let cook for 10 minutes, or until the carrots are soft.
  4. Top with cilantro and serve with rice.


White rice is a cooling food, unlike like its heating counterpart brown rice. White rice can carry with it fantastic vegetables and spices that assist in making the whole family meal digestible. Many people will say that rice must be soaked overnight to make it easily digestible. However, soaking can be shortened to achieve the same effect. If you have forgotten to soak your rice overnight, or you just bought the rice in the store before cooking, soak your rice while you prep for cooking. When things are chopped, measured, and ready for cooking, remove the rice from the soaking water. That’s enough to enjoy rice at its finest.

  • 1 cup white basmati rice (soaked)
  • 1 tablespoon ghee
  • ½ cup cauliflower, chopped finely
  • ½ cup peas, frozen
  • 1 medium onion chopped
  • 2-4 cloves garlic (optional, but highly recommended)
  • 1-2 teaspoons fresh ginger, finely chopped (optional)
  • 1 teaspoon cumin seeds
  • 1 teaspoon Wright Salt
  • 2 cups of water
  1. Wash the rice under lukewarm water until the water runs clear.
  2. Heat the ghee in a 4 -quart saucepan over medium-high heat. Add cumin seeds. Stir for one minute. Add chopped onion, ginger, and garlic. Sauté for 3-4 minutes or until onions are translucent.
  3. Add peas and cauliflower, sauté for an addition 2 minutes.
  4. Add in the rice, coating it with the cumin seeds.
  5. Add the salt and water. Reduce to medium-low heat and cook for 20 minutes, or until there is no water left.
  6. Serve with Raita or plain yogurt.

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