10 January, 2015
Kefir and Turmeric Lassi
A new year, new beginning. The thirty below zero Celsius temperatures and a couple feet of snow outside doesn’t let me believe that there is a ‘new’ anything. We are in the middle of a long winter. How can the change of a calendar page mean the beginning of everything new. January could be just any other month of the year. Yet it is not. It is a new start. Time is measured in linear fashion, length of time, not a circle, where there is no beginning or end. How hard would that be. How suffocating would that feel. January means new hopes, new possibilities, new resolutions or even new direction. There will be spring coming soon bringing life to nature. Days will be long again. Birds will be back. It is time for new efforts, new plans, new memories! .
.How about a new Lassi. I grew up with yoghurt lassi, sweet or salty, plain or with fruits added. Kefir is new too me. I replaced yoghurt with Kefir. The health benefits are many. It is good for the gut, antimicrobial, anti inflammatory, helps prevent cancer, helps with allergies.. Turmeric has health benefits as mentioned in Ayurveda. New researches are confirming what Ayurveda had already substantiated. Mixing the two could only be a win win situation.
The inspiration for this Lassi came to me while reading this lovely blog
I wish you all a fantastic new year.
Kefir ( Organic Meadow) 2 cups
Fresh turmeric One inch grated
Cumin seeds One Tbsp
Kala namak (Rock salt) To taste
Ice cubes (Optional)
Dry roast the cumin seeds. Coarse grind them and keep aside.
In a blender, blend the kefir, grated turmeric and salt till frothy.
Serve in tall glasses garnished with the ground cumin seeds and few pieces of grated turmeric.
The fresh turmeric stains pretty much everything. Wearing a pair of gloves may not be a bad idea.
Kala Namak is available in Indian grocery stores as Rock salt.