Refreshing Summer Mask

Restore your skin

with a rejuvenating summer mask

Summertime is Pitta time and with the increasing intensity of the sun, our facial skin starts to suffer as well.

This is the perfect time for a self-made facial pack made from pure ingredients out of nature to give your skin a kickback of freshness and moisture.

Papaya mask

1 tbsp ripe Papaya 1 tsp Yoghurt 1 tsp Aloe Vera gel

The enzymes of the papaya act as a powerful exfoliator and dissolve inactive proteins and dead skin cells. Yoghurt is antibacterial and antifungal which both help to fight acne. And Aloe Vera has a cooling effect that moisturizes the skin.

Avocado mask

3 tbsp ripe Avocado Rosewater

Mix the Avocado with the Rosewater until you have a thick, homogeneous paste.

Avocado is a natural booster that contains vitamins B, C, E, and D which all help to restore skin, prevent wrinkles and promote softness. Rosewater helps to balance and reduces the redness of irritated skin.

Cucumber mask

1 tbsp grated Cucumber 1 tbsp Yoghurt Green Clay

Combine the cucumber with the yoghurt and add green clay to bind the mixture.

Cucumber contains vitamins and minerals that help to reduce inflamed or irritated skin and due to its high water content, it hydrates as well. Yoghurt has a cooling effect and green Clay helps to restore the balance of your skin.

Apply the mask to the cleansed face and décolleté, avoid the eye area. Use upward strokes to apply the mask and leave on for approximately 10 - 15 minutes. Use a downward movement to wash the mask gentle with warm water off.

Takra: A health drink for your wellbeing

There is hardly any other food that receives so much criticism and is made responsible for the development of diseases like dairy products. In the past Milk has always been worshiped as sacred food in almost all religions and cultures, from the milk baths of Cleopatra, to the Milky Way and so in Ayurveda.

Charaka says that Milk and Ghee are the strongest rejuvenator and best source to keep one healthy.

Today we have a look into Buttermilk which means ‘Takra’ in Sanskrit and how to consume it.

Takra has highly therapeutic benefits which are stated in the textbooks for the treatment of a variety of health disorders. Takra helps to cleanse the channels (srotas) of circulation and maintains the transport of nutrients (Rasa) into the bodily tissues (dhatus). The result is a strong immunity (Ojas), proper nourishment, strength, complexion, and contentment.

“He who uses takra (buttermilk) daily does not suffer from diseases, and diseases cured by takra do not recur; just as amruta (nectar) is for the gods, takra is for the humans.”

Buttermilk from the view of the western concept is high in Potassium, Vitamin B12, Calcium, Riboflavin, Phosphorus and Probiotics. Potassium balances blood pressure and helps to regulate the fluid system in the body, Vitamin B12 supports the nervous system and reduces signs of anemia, Calcium maintains healthy bones, Riboflavin also known as Vitamin B2 supports the oxygen household in the body, Phosphorus is needed in every cell and mainly in teeth and bones and Probitotics which are a microorganism help to promote your gut flora.

Takra is very beneficial for those who are suffering from any digestive disorders like IBS (Irritable Bowel Syndrom, Malabsorption) as well as Oedema, Hemorrhoids, Anorexia, Liver Disease or Anemia.

The processed Buttermilk which you can buy in shops has a heating energy (virya) and therfor is not as beneficial during the warm summer month, while the handmade yoghurt drink is cooling for your organism and fine to consume.

So now we know how good it is for your whole being, we want to show you how easy it is to make.

I recommend a natural organic yoghurt, or yoghurt direct from your closest farmer. The cleaner the food the better for your body.

Sweet summer Lassie

1 part natural Yoghurt

4 parts of Water

1/2 tsp Jaggery or Shakara-sugar

a pinch of Cardamom seed powder

a pinch of Cinnamon

1 tsp Rosewater

Mix the yoghurt in the water and add the rest of the ingredients to it. Blend the mixture by hand and enjoy it.

Savory summer Lassie

1 part natural Yoghurt

4 parts of Water

1/4 Cucumber

1 tbsp Mint

a pinch mineral Salt

a pinch of Cumin seed powder

a pinch Pippali powder

Mix the yoghurt in the water and add the rest of the ingredients to it. Blend the mixture by hand and enjoy it.

At last yoghurt or yoghurt drinks should not be combined with fruits, these are incompatible food combinations and hard to digest. Yoghurt on its own is fine in small amounts (half a cup) and works as a digestive, in larger amounts it blocks the bodily channels (srotas), because it is heavy and sticky.

Ayurvedic medicine is a complete diagnostic and therapeutic concept of how to cure or alleviate food intolerances. A stable, balanced organism will continue to be able to deal with the low quality of food in such a way that it does not make one ill or can course allergies. If you suffer from food intolerances, please contact your closest Ayurvedic therapist or nutritionist for help and advice.

Recipes for your Ayurvedic Summer Kitchen

Zucchini Basil Soup

Serves 4, 25 minutes

• 1 kg Zucchini

• 1 Tbsp Ghee

• 675 ml Water

• 1/2 tsp Cumin Seeds

• 1 pinch of Chilly

• 2 pinches of Nutmeg

• 1/2 Tsp Mineral Salt

• 1 fresh bunch of Basil

• 2-3 Tbsp Cream

Wash the Zucchini and slice into quarters.

Place the Ghee in a pot once heated add the cumin seeds and stir until fragrant. Add Zucchini and roast for 3-5 min.

Add chilly, nutmeg and salt. Stir the mixture for a couple of seconds and add water and simmer for 5 min.

Pluck basil leaves from the stems, wash and roughly chop. Add the basil leaves to the Zucchini mixture and use a stick blender until smooth consistency.

The cream is not necessary but it does increase flavor and texture.

For the big hunger: You can complement the soup with a slice of toasted bread and ghee or cottage cheese.