When the weather is hot, your agni or digestive fire is naturally low and you may find that you appetite is decreased. Respect this change by not overeating. Favor cool food and drink, but not ice cold. Your body will want more liquids in hot weather, but it is important not to douse the digestive fire by drinking cold liquids after a meal. To keep your Pitta dosha in balance, favor sweet, bitter, and astringent tastes and reduce sour, salty, and pungent ones. Read this week’s earlier post on balancing Pitta dosha to learn more.
This recipe for banana-cocoa mousse is a delicious way to satisfy your sweet tooth, nurture your body, and refresh your spirit during the hot days of summer.
Banana-Cocoa Frozen Mousse
4 whole bananas (very ripe), cut into 1-inch pieces and frozen
12 ounces low-fat silken tofu, firm or extra firm, cut into cubes
2 tablespoons organic chocolate syrup, sweetened with natural sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch ground cloves
Toasted coconut flakes
Place the bananas in a food processor or blender and pulse until almost smooth. Add the tofu and chocolate syrup. Pulse until combined, then add the maple syrup, vanilla, and cloves. Continue to blend until the mousse is completely smooth. Pour the mousse into a freezer container and place in the freezer for one hour (until firm). Take the mousse out of the freezer 15 minutes before you plan on serving. Scoop out into small bowls and garnish with toasted coconut flakes and sliced almonds. You can store the mousse in a tightly covered container in the freezer.
Nutritional Facts per ½-cup serving
Calories 129, Total fat .9 g, Saturated fat .2 g, Carbohydrates 33.5 g, Protein 4.3 g
Interested in more ayurvedic recipes and mind-body healing tips?
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