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Watermelon, cantaloupe, & honeydew melon for breakfast on another sunny, hot summer day! Yes please! ☀️💦

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Keep it Cool with these pacifying thirst quenchers: Hibiscus Tea with Lime & Melon, Mint, and Cucumber Smoothie

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Green smoothie for 2 💚 coconut water, spinach, banana, mango, pineapple & hemp seeds. Blend the liquid and greens together first before adding fruit so there aren’t any chunks in your smoothie!

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Care for Your Gorgeous Summer Skin with the Infusion Vitamin C Masque! This facial delivers significant skin brightening benefits. With combined ingredients of vitamin C and potent anti-oxidants, it increases collagen and repairs sun damage, while reducing inflammation and has healing benefits for the skin. http://deborahcoffey.com/gift-ideas/…

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Ayurveda Summer: Healthy Eating & Nutrition

Your diet in the summer should consist of sweet, bitter, astringent flavors and be light and easy to digest. • Breakfast: Eat liquid nourishing breakfasts such as almond milk. Grind some soaked and peeled almonds, mix into some warm milk (cow or rice), add saffron and some sweetener if you like (not honey). • Lunch: Eating at around noon when the sun is at its zenith is best. Try kicharee as a cooling nutritive meal; Kicharee recipe: 1/3 cup organic mung dal, 2/3 organic basmati rice (or other grain) simmered in 3-4 cups of water (a ratio of 1:3 or 1:4). Add 1/4 tsp each of organic turmeric, fresh ginger, roasted cumin and coriander. Add peppermint leaves and fresh coriander as cooling digestive herbs. Add seasonal organic vegetables: Asparagus, green leafy vegetables, and summer squash for an all round healing, healthy and digestive fire enkindling meal. The rules are to cook it on a very low heat in a covered saucepan and DO NOT stir it after all the ingredients are added (or you end up with a mush!). • Add a teaspoon of ghee or hemp seed oil at the end with some grated fresh coconut. Eat it with cucumber raita as a delicious condiment. Some green salad is ok at lunchtime as well. • For supper have a light meal of basmati rice, sprouted mung beans and green leafy vegetables. Do not eat salad at night as it will aggravte vata. • In the summer it is best to avoid all dark meats such as beef, lamb and pork as well as citrus fruits, tomato, garlic, onion, salt and sour dairy products as these all increase pitta. • It may be useful to take Organic Aloe vera juice (50ml/day) throughout the summer to clear pitta from the digestive system. Take it first thing in the morning. 

Source: http://www.sebastianpole.com/articles/An-Ayurvedic-Summer.html

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How to Use Watermelon Rind As a Medicine:

Health benefits of eating watermelon rind

1) Fights free radicals

According to the Journal of the Science of Food and Agriculture, citrulline is a compound found in watermelon rind that plays a role in banishing free radicals. It’s converted to an amino acid that ultimately provides heart and immune system protection and keeps harmful toxins from residing in the body.

2) May boost libido

Researchers from Texas A&M’s Fruit and Vegetable Improvement Center have noted that citrulline helps blood vessels relax and can even help with erectile dysfunction. In fact, its ability to boost blood flow have led to watermelon’s citrulline to be referred to as “nature’s Viagra.”

3) Weight loss

Source: http://complete-health-and-happiness.com/

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~Reverse & Repair Eye & Neck Serum~ This remarkable serum helps diminish fine lines, sagging, wrinkles, dark circles, and puffiness. This cream visibly relieves these issues, leaving the delicate eye and neck area in perfect moisture balance. Order here http://deborahcoffey.com/pro…/reverse-repair-eye-neck-serum/

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INGREDIENTS

1- 2 tsp unrefined Sesame Oil (or Olive Oil)

1 tbsp Date paste

1 tsp fresh minced Ginger

2 cloves minced Garlic

1/2 -1 tsp crushed Black Pepper

1 pinch of Red Chilli Flakes (optional)

2 tsp Cumin pwd

1/4 tsp Cardamom pwd

1 tsp Spice Mix ( 21 day salute or allspice)

1-2 tsp Lemon/Lime juice

2 tbsp Nut Paste (pumpkin seeds and walnuts)

Salt to taste

1 cup chopped Leeks (or onions)

1/2 cup chopped Celery

1 cup cooked Yellow Split Mung Beans

1/2 cup coarsely chopped Spinach

1/2 cup diced Carrots

2-4 cups Water (you can also use vegetable stock)

PREPARATION

Take a stock pot, add the oil and saute the chopped veggies along with all the seasonings except spinach. Saute for 5-10 mins, your kitchen will be filled with appetizing aromas!!. Now, add the spinach and water to the mixture. Saute for few more mins. At the end add the mung beans and simmer until everything gets well incorporated.

Blend to a soup like consistency. When ready to serve, garnish with parsley and tomatoes. Small cubed avocados go well with this soup!

AUTHOR Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan website called JeevaLifestyle. 

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refreshing! 

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Healthy Snack!

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fresh fruits!

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Brighten & Restore! This serum is packed with essential vitamin C & B, and is designed to support natural collagen production. A favorite product for Spring. Shop http://deborahcoffey.com/products/

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Astronomically speaking, the March equinox occurs when the Sun crosses the celestial equator on its way north along the ecliptic.  In the Northern Hemisphere, the March equinox is known as the vernal, or spring, equinox, and marks the start of the spring season.

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California Vegan – Mint Choc Chip Smoothie

(From Rebecca Weller – Vegan Sparkles)

Goodies

350ml coconut water

1 large frozen banana (pre-cut into pieces for easier blending)

4 Medjool dates, pitted

⅔ cup raw cashews

½ avocado (optional – for extra creaminess, nutrition and colour)

2 handfuls baby spinach (you won’t even know it’s there, trust me)

⅓ cup mint leaves, firmly packed

½ tsp pure vanilla extract

1 tsp maca powder (optional – I didn’t have any in the house last night and it was still good!)

Pinch of sea salt

A handful of ice cubes

3 tbsp raw cacao nibs

Instructions

Throw all ingredients except the cacao nibs into a high-speed blender and blend on high for a few minutes until smooth, icy and creamy.

Pour into serving glasses and sprinkle with cacao nibs.

Drink through glass straws and giggle with delight every time a little cacao nib works its yummy way into your mouth.