Ayurvedic Easter Brunch
Ingredients for 4 servings
- 250 g yoghurt
- 1 tsp freshly grated lemon zest
- ¼ tsp cardamom powder
- 1 pinch of natural vanilla powder
- 2 dried lemon verbena leaves
- 300 ml warm water
- 2 tbsp sharkara
- ¼ tsp ground ginger
- 1 pinch of ground cloves
Preparation
Finely grind the dried verbena leaves and mix them with the remaining ingredients. Whisk the refreshing lassi vigorously with a hand blender or a whisk