Ginger, Lemon & Honey Yogurt
Cooling & Refreshing
Qualities
Hydrating | Building | Nourishing
Time & Season
Anytime
Summer / Autumn
Milk in its natural form is considered sweet and has a cooling effect on the body. The fermentation process which turns it into yogurt, changes its taste and potency, making it sour, with a heating effect on the body. That is why yogurt is easier to digest than straight up milk for people with a weak digestive system. Think of sourness and heat as flames lighting up your Agni (digestive fire). In the right quantity, it heats and liquifies the food making it easier to break down. However, too much heat can cause heartburn and acidity in the stomach.
Serves 2
1 cup sheep’s milk yogurt (or non dairy yogurt, if preferred)
The juice and zest of one lemon
4 tbsp raw honey (or maple syrup as a vegan option)
A pinch of salt
1 tbsp vanilla extract
1 tbsp grated fresh ginger
Honeycomb or bee pollen (optional)
Preparation Method:
– Place a strainer over a bowl with a paper towel on top. Pour the yogurt in and let it sit for 3 hours or overnight until the liquids get strained out and it becomes thick and creamy (this step is optional, but very recommended)
– In a bowl, whisk all the ingredients together until well combined
– Serve cool with a piece of honeycomb or a sprinkle of bee pollen on top
Notes:
– Kapha individuals should eat it in moderation