We are so ecstatic about our collaboration with Vidya Living x Claire Ragozzino. Claire prepared these amazing spring detox recipes featuring Anaya Products. We love her Ayurveda focused recipes and approach to holistic wellness.
ASPARAGUS SOUP WITH ROASTED RADISHES
2 tablespoons ghee or olive oil
1 bunch asparagus, trimmed and chopped
½ teaspoon ground coriander
⅙ teaspoon asafetida
2 cups loosely packed greens (watercress, spinach, green chard)
2–3 cups hot water
1 avocado, pitted
½ cup loosely packed flat-leaf parsley
¾ teaspoon salt
Microgreens or pea shoots, for garnish
In a medium pot, heat the ghee on medium heat. Add the asparagus, coriander, and asafetida, and cook for 5 minutes, until tender. Reduce to low heat, add the greens, and cook another 2–3 minutes. Transfer to a high-speed blender, add the remaining ingredients, and puree until creamy, adding more water if the consistency is too thick. Taste and adjust seasonings as needed. To serve, divide between bowls and garnish with roasted radishes and a handful of microgreens or pea shoots. For a heartier meal, pour soup over a scoop of cooked quinoa or millet.
6–8 radishes (red or French breakfast), trimmed and quartered
2 tablespoons olive oil
Preheat the oven to 400°F. Place radishes in a baking pan. Toss in olive oil and sprinkle with salt. Roast for 20–25 minutes, or until tender and the edges lightly browned and crispy. Remove from the oven and serve hot on top of the soup.
Prep: 10 minutes
Cook: 30 minutes
Yield: 4 servings
Vata: Pair with a cooked whole grain.
Pitta: Omit asafetida.
POLENTA TEA CAKE
1 cup finely ground cornmeal or polenta
1 cup spelt flour
1 cup coconut or powdered date sugar
2 teaspoons baking powder
1 tablespoon, plus 1 teaspoon fennel seeds
½ teaspoon salt
1 cup almond milk
¾ cup olive oil
3 tablespoons ground flax whisked into ½ cup water
1 tablespoon plus 1 teaspoon orange blossom water
Preheat the oven to 375°F. In a large bowl, combine the dry ingredients. In a separate bowl, combine the wet ingredients. Fold the wet ingredients into the dry, mixing together until fully combined.
Line a 9 x 5-inch loaf pan with parchment paper or grease with oil. Pour the batter evenly across the pan. Bake for 45–50 minutes, until golden outside and the batter is fully cooked inside. Use a toothpick to test if the center of the loaf is done. Remove from the oven and allow to cool before serving. Enjoy with your favorite cup of tea for an afternoon treat.
Prep: 10 minutes
Cook: 50 minutes
Yield: 8 servings
Vata: Enjoy as is.
Pitta: Enjoy as is.
Click here for the full recipes on Vidya Living
Be sure to check out her book: Living Ayurveda
Website: Claire Ragozzino x Vidya Living