Mint Lassi

June 28, 2018 By Dina Falconi 3 Comments

Enjoy a traditional East Indian drink that is refreshing, cooling, tart, and slightly salty. It’s also full of hydrating electrolytes. On hot summer days when I work in the gardens and sweat profusely, nothing feels more replenishing.

Makes 16 oz.

Ingredients

1 cup whole-milk yogurt, (or kefir) preferably organic and grass-fed
1 cup water
1 handful of peppermint or spearmint leaves
A pinch unrefined sea salt
Optional: 2 tablespoons heavy cream, preferably organic and grass-fed

Blend all ingredients together for about 20–30 seconds, until mint leaves are thoroughly liquefied. Serve right away.

From the book Foraging & Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi; illustrated by Wendy Hollender www.botanicalartspress.com

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About Dina Falconi

Dina Falconi is a clinical herbalist with a strong focus on food activism and nutritional healing. An avid gardener, wildcrafter, and permaculturist, Dina has been teaching classes about the use of herbs for food, medicine, and personal care, including wild food foraging and cooking, for more than twenty years. She created Falcon Formulations natural body care products and Earthly Extracts medicinal tinctures. She is a founding member of the Northeast Herbal Association, a chapter leader of the Weston A. Price Foundation, and an organizer of Slow Food-Hudson Valley. She is the author of Earthly Bodies & Heavenly Hair: Natural and Healthy Personal Care for Everybody and Foraging & Feasting: A Field Guide and Wild Food Cookbook. botanicalartspress.com

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Comments

Chef-Doctor Jemichel says

June 28, 2018 at 12:43 pm

Thank You, so very much dear Dina! –
This is my kind of recipe that includes a connection with a part of nature where the food comes from. I think many people would benefit by having more connection to their food sources in nature. According to Rudolf Steiner – the children in the last couple of years of the elementary school years are the ones who can most benefit from this kind of nutritional awareness.
Have a Fabulous Summer!
–

Reply
Gilbert says

June 28, 2018 at 2:50 pm

Thanks for the ideas. I have been making kefir with milk from the local dairy, fresh raw milk, for many years. Last week I had the idea to take out the grains before the curd had set and stir in a teaspoon Organic beet root powder. It turned out to be delicious. My next trial was going to be using black currant leaves which have a better black currant/cassis flavor in my opinion than the raw or frozen berries. So chocolate peppermint after that. And maybe French tarragon another time.

Reply
- Carolyn Graff says
  
  June 30, 2018 at 6:54 pm
  
  see this page regarding chocolate
  http://www.westonaprice.org/health-topics/faq-miscellaneous-food-questions/
  
  Q. Please tell me why cocoa (chocolate) is or is not a good food.
  A. Chocolate is a tough one. I do not want to tell you that you should never eat chocolate, nor will I say that I have never eaten chocolate myself. But it should not be consumed habitually. It is somewhat addictive, enhances the sensitivity of endorphin receptors (thus can cause a let down afterwards), contains a caffeine-like substance and also needs to be sweetened. So try not to make a habit of it. We do not allow products with chocolate at our conference or in our shopping guide.
  —
  For why to avoid chocolate, cacao and cocoa, see also pages 51 and 52 of the book Nourishing Traditions.
  
  Reply