| Lassis digest easier than yogurt. Blending breaks up the gel and spices combat mucous. Lemon helps reduce the astringency of churned yogurt which can be slightly constipative. |
| The amount of water in a lassi varies with strength of digestion. Those with weaker digestion can use non fat yogurt with a 1:3 ratio of yogurt to water. For stronger digestions 3:1 ratio of yogurt to water. |
| Lemons are okay to mix with yogurt because it is already soured. Mixing lemons with milk, other the hand, curdles in the stomach! |
| Ingredients |
| 1/4 tsp CUMIN |
| 1/8 whole LEMON |
| 2 pinch SALT (MINERAL SALT) |
| 2/3 c WATER |
| 1/3 c YOGURT |
| Instructions |
| Puree all ingredients in a blender and serve. Here 1/8 lemon means a normal “wedge” or slice of lemon. |
Anna Godfrey 