Takra - Indian Buttermilk...Ayurveda's digestive, probiotic, post meal drink.

The best way to end a meal - for the microbiome, to support agni, to close off with the astringent taste, and to nourish the tissues of the body...is by taking a cup of the delicious and digestive takra.

Best consumed at the end of the main meal (lunch). It's astringent quality is ideal as the last of the six tastes of a meal. It is a potent digestive aid, has a plethora of clinical indications, and will also help to curve the desire for sweets after a meal. Sweet elements are best consumed as the first of the six tastes in a meal.

In a blender, combine:

1/4 - 1/3 cup whole yogurt (pure, organic, and with live probiotic strains)

1 cup of filtered water (preferably boiled and cooled to room temperature)

2 pinches dry ginger

2 pinches ground roasted cumin

A pinch of hing

A pinch of Himalayan sea salt

About a teaspoon of chopped, fresh cilantro

(Add a pinch of ground roasted coriander in the summer)

Blend in a blender, or by hand, for about 2 minutes. Skim off the bubbly top formed after blending. If it is difficult to see, allow the takra to sit for a moment or two and the separation will be more apparent. This is excess fat and impurities that are heavy to digest and best to remove.

Note: This is a general recipe for the average population, post meal. For individualized adaptation, seek advice from a qualified practitioner. Takra may be too cooling for some individuals at certain times.