TAKRA

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This wonderful drink feels cooling and refreshing as you drink it, but it actually helps to create good digestive fire. Perfect as a Pitta and Vata pacifying drink in the summer, or any time of year.

½ cup yogurt (plain, whole, non-homogenized, cream on top)

2 cups water

Fresh cilantro or mint

Pink Himalayan salt or sea salt to taste

Blend 1/2 cup yogurt (plain, whole, non-homogenized, cream on top) to 2 cups water on low for 3-9 minutes (depending on your blender and the yogurt). 

Scrape off fat that forms on the top (this is important for this remedy because the fat is harder to digest and the idea is to increase digestion rather than bogging it down). If you get foam rather than fat forming at the top, you may want to try another brand of yogurt, but be sure to scrape off this foam as well.

The fat that is scraped from the top can be saved and used as fresh butter or made into ghee.

After scraping, add cilantro or mint and salt to taste. Other digestive herbal blends can be used depending on your constitution, current state of balance, time of life and time of year.

Drink takra 15 - 30 minutes before each meal to aid digestion. If you already have good digestion, takra can be consumed immediately following a meal in small portions.

The yogurt needs to be non-homogenized meaning that the yogurt and fat molecules have not been blended at high speed to be combined in the processing of the yogurt. Brands that work well are Seven Stars and Green Valley, or your local farmer’s market may have a fresh yogurt. Homemade yogurt is ideal.

Make takra fresh each day in the morning before breakfast. Can be placed in a thermos to carry to work. Does not need refrigeration if consumed in same day, according to Ayurveda. 

While takra does not create gas, you may feel a bit bloated and gassy for the first 1-2 weeks. The Vata (air) is moving back into the digestive system to be eliminated, so don’t give up! :)