Fresh mint is a summer staple in the Ayurvedic kitchen. It’s cooling nature calms Pitta, and nourishes the respiratory system. Raw, pure honey is a boon to digestion, while also supporting lung health. Fennel seeds are a sweet, licorice-like spice whose aroma becomes more pronounced when toasted. They help tone the digestive tract and aid digestion without overheating Pitta dosha.
Sip and savor this Mint & Fennel Lassi at room temperature or cool—but not ice cold—for the best digestive benefits!
Mint & Fennel Lassi
1 cup full-fat plain organic yogurt
⅓ cup purified water
⅓ cup fresh mint leaves, packed
2 teaspoons honey, or more to taste
1 teaspoon fennel seeds, toasted
Optional: more mint as garnish
- Place fennel seeds into a dry skillet over medium heat. Toast them, stirring occasionally, just until fragrant. Set aside.
- Add yogurt, water, mint, honey, and fennel seeds to a blender, (high-speed works best), and blend until smooth.
- Serve at room temperature or slightly cool (not ice cold), garnished with optional mint leaves, as desired.
Creamy, refreshing, sweet, and slightly tart, with cooling, licorice-like spice.
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