Apricot Lassi – A Primal Beverage To Cool Your Mouth When Eating Spicy Food

Lassi is a beverage from the Indian subcontinent, designed to minimize the fire in your mouth after eating very hot curries.  Traditionally a savory, salted lassi is served, but occasionally, a sweetened, fruit based version, more suited to the Western palate is made.

This is a very nutritious drink for growing kids, but is also very cooling if you are eating a spicy curry.  The fat in the yoghurt and milk help remove the effects of the capsiacin, which is fat soluble.  As a result, it will do a much better job of cooling your mouth than plain water.

If you are dairy free or strict Paleo, you could probably sub in coconut yoghurt and coconut milk for the dairy…  I haven’t tried it because hubby and I happily eat really spicy food and don’t need the cooling effect of the fats (the kids do).  Just be sure that whatever you sub in contains a fair amount of fat as it s that which dissolves  the capsaicin from the chillies and causes the cooling effect.

The fermented dairy in this recipe makes this a stage 3 AIP reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

This is what J and I made to go with our spicy Goat Curry…..  This is the first time you have encountered J cooking in the kitchen.

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Apricot Lassi

serves 4

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4 apricots (ours were a little over-ripe, but any stage of ripeness would work fine).  You could also sub in peaches or nectarines or any fruit that takes your fancy.

1 cup full-fat yoghurt – live-cultures are preferred, and if you live in an area where you can obtain raw dairy use that.  If you keep your own milk producing animals even better still…

2 cups full-fat milk – preferably raw and non-homogenized (in Canada this is not available unless you keep your own goats or cows)…  use the best you can

1 small (child sized) hand full of mint leaves

1 tbsp raw, unpasteurized honey

1 pinch of salt

Instructions

Halve your apricots and put them in your blender (ours were a little over-ripe – no problem in this recipe!)

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Add 1 cup of full-fat yoghurt (live cultures preferred).

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then add the mint, milk and honey.

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Blend at a high speed until smooth

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Pour into a jug

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Chill until ready to serve.

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