Meet the Ayurvedic One-a-Day, a green juice/soup fusion from Kye’s Montana in Santa Monica that’s—get this—meant to be sipped warm. Yes, warm.
This healthy concoction ($6), which flies off the menu, “combines the benefits of juice detoxes and soup cleanses and all their nourishing benefits,” explains Kye’s founder Jeanne Cheng, who studied holistic medicine with Ayurvedic doctor Vaidya Mishra. The recipe is his genius.
“[Mishra] developed it to help his patients build blood,” says Cheng, meaning it helps battle everything from allergies to inflammatory issues. And its ingredients, according to Ayurveda, are more nourishing to the body at a heated temperature.
Particularly if you’re vegan, she says. “He calls it green protein,” because of all the dark leafy greens that actually contain a nice amount of protein, along with a killer nutrition profile, she says. “The asparagus, cilantro, parsley and leafy greens are detoxifying, loaded with antioxidants—a lot of what a person needs in a day.”
And depending on your Ayurvedic dosha, you might be more suited to sipping something warm. “With all the juicing going on, I think it’s a nice alternative as all the veggies are blanched and pureed whole [with the skin and fiber],” Cheng says.
Remember that whole “apple a day” thing you grew up hearing? It’s kind of like that, only multiplied by 100. Here’s the recipe to the steamy fall staple that’s also tasty enough to sip everyday. —Sari Tuschman
Ayurvedic One-a-Day (derived from Vaidya Mishra’s original formula)
1 large Swiss chard, de-veined
1 large collard green leaf, de-veined
3 dinosaur kale leaves, de-veined
3 asparagus, chopped
1 zucchini, chopped (use okra when in season)
A handful of spinach
A handful of parsley
A handful of cilantro
A small handful of cashews, soaked
1/2–1 Tbps coconut oil
1 large pinch of sea salt
1 cup water (approximate)
1/2 cup ice
Place coconut oil in a pot on medium heat and when hot, add asparagus and zucchini, stir until coated and then add 1/2 cup of water and cover for a few minutes. Add collard greens, kale, and Swiss chard and cover for a few minutes until veggies turn a vibrant bright green.
Remove from heat and add spinach, cilantro and parsley, then stir and cover for one minute. Add the rest of the water and ice to a good blender with all of the ingredients from the pot. Add the salt and soaked cashews and blend til smooth. With water, adjust thickness to your liking. Drink warm preferably in the middle of the day.
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