Tumeric is a fragrant, yellow spice a food as well as a medicine. Botanically known as curcuma longa L. Volumes of evidence have exposed the anti cancer affect of its photochemical the curcuminoids. Additionally, it strengthens the immune system, lowers blood sugar and is regarded as a powerful anti inflammatory due to its potent COX2 enzyme inhibitor effect.
Most researchers advocate between 1000 to 3000 milligrams, this may be taken as a food supplement. There is also growing evidence it that curcumin is most effective at inhibiting the protein fragments that directly produce Alzheimer. It has also been noted that there is very little Alzheimer's amongst Indias’ aging population. The herb is used daily in their diet.
Health and Well Being using Ancient Indian Herbs and Healing
16 July 2009
Juicy Cherries
Cherries are grown in over 20 countries worldwide. In Europe my favourite is the Picota Cherry from Spain. Picota cherries are handpicked in the Jerte Valley the western region of Southern Spain. They have been grown here since the 17th Century. With over 2 million cherry trees in this region the sight of their spring bloom must be amazing. The longer ripening of this variety of cherry gives their unique deep flavour. The season is between May and August.
Fourteen cherries give you fewer than 50 calories, approximately 20% of your Vitamin C intake. They are free from fat and have a low GI index rating of 22.
Emerging Evidence links cherries to health benefits from easing the pain of gout and arthritis to aiding natural sleep through the increase in melatonin. They reduce risk factors for heart disease, diabetes and certain cancers. Cherries also have among the highest levels of antioxidants and contain beta carotene; they provide a higher source than blueberries or strawberries. Cherries contain Vitamin A and C, bioflavonoid, potassium, magnesium, folate and iron and they are a high source of fibre in the diet. The plant pigment in cherries works with vitamin C to strengthen collagen, a fibrous protein in connective tissue. They are also a great source of nutrition for those who put a lot of strain on their joints.
Fourteen cherries give you fewer than 50 calories, approximately 20% of your Vitamin C intake. They are free from fat and have a low GI index rating of 22.
Emerging Evidence links cherries to health benefits from easing the pain of gout and arthritis to aiding natural sleep through the increase in melatonin. They reduce risk factors for heart disease, diabetes and certain cancers. Cherries also have among the highest levels of antioxidants and contain beta carotene; they provide a higher source than blueberries or strawberries. Cherries contain Vitamin A and C, bioflavonoid, potassium, magnesium, folate and iron and they are a high source of fibre in the diet. The plant pigment in cherries works with vitamin C to strengthen collagen, a fibrous protein in connective tissue. They are also a great source of nutrition for those who put a lot of strain on their joints.
15 July 2009
Ten Thoughts on Holistic Living
1. Spend some time in nature you will be amazed how it can increase your vital life force (prana) and inspire you.
2. Define yourself by who you are not by the roles you play.
3. Contribute to abundance and flow – if you no longer need something pass it on…
4. Take a break and rejuvenate yourself with five minutes of silence.
5. Look where you want to go in life not where you don’t.
6. Feel great in your own skin!!
7. Spend some time with your shoes off contacting nature through your soles!!
8. Learn something new and share it with others.
9. Make your home a sacred space.
10. Be creative mind map creative ideas and inspire yourself.
2. Define yourself by who you are not by the roles you play.
3. Contribute to abundance and flow – if you no longer need something pass it on…
4. Take a break and rejuvenate yourself with five minutes of silence.
5. Look where you want to go in life not where you don’t.
6. Feel great in your own skin!!
7. Spend some time with your shoes off contacting nature through your soles!!
8. Learn something new and share it with others.
9. Make your home a sacred space.
10. Be creative mind map creative ideas and inspire yourself.
Mango Yoghurt Smoothie / Lassi
INGREDIENTS
1 cup of fresh sweet mango diced
1 cup plain or vanilla yoghurt
½ vanilla pod
PREPARATION
The easiest and quickest way to prepare the mango is to cut slices lengthwise close to and either side of the stone. Score the flesh without breaking the skin then slide the knife under the flesh to release the fruit. The skin and the flesh can be removed around the stone.
The vanilla pod may be soaked in warm water and when soft cut open lengthways with a knife and the vanilla paste may be put in the mixer with the fruit. If you are not using fresh vanilla you may use vanilla yoghurt. Otherwise plain yoghurt and a few ice cubes may be whizzed up with the fruit until smooth.
Remember to enjoy this smoothie on an empty stomach and well before your meal so you digest it well.
1 cup of fresh sweet mango diced
1 cup plain or vanilla yoghurt
½ vanilla pod
PREPARATION
The easiest and quickest way to prepare the mango is to cut slices lengthwise close to and either side of the stone. Score the flesh without breaking the skin then slide the knife under the flesh to release the fruit. The skin and the flesh can be removed around the stone.
The vanilla pod may be soaked in warm water and when soft cut open lengthways with a knife and the vanilla paste may be put in the mixer with the fruit. If you are not using fresh vanilla you may use vanilla yoghurt. Otherwise plain yoghurt and a few ice cubes may be whizzed up with the fruit until smooth.
Remember to enjoy this smoothie on an empty stomach and well before your meal so you digest it well.
Mango - an Ayurvedic Treat
Ripe sweet mangoes delight the senses. The sweet fragrance fills an entire room and reminds us of the summer sun. In India mango season runs from May through to August. The most popular variety of Mangoes is undoubtedly the Alphonso which are grown in Ratnagiri, south of Mumbai.
Mangoes are rich in antioxidants such as beta carotene and Vitamin C and add fibre to the diet. They contain bioflavanoids; these are natural pigments which have been shown to enhance the effect of antioxidants. Mangoes also contain potassium and are rich in insoluble fibre which helps to eliminate waste and maintain a healthy digestive system.
The mango in ancient India was associated with the Kings. The fruit, flower, bark, seed and leaf are used for a variety of medicinal purposes in Ayurvedic healing. Mangoes are ready to eat when they smell sweet and are slightly soft to the touch. According to Ayurveda when they are ripe they are considered sweet and heating. Eaten in moderation they balance all the three doshas, vata, pitta and kapha and give energy and nourishment to the body (increase the rasa). When they are eaten in large quantities or alone they may aggravate pitta dosha and increase heat in the body. For this reason they are often mixed with spices and used as chutney to increase digestion. Green unripe mangoes are sour, astringent and cooling and may be used in dahls, vegetable dishes and chutneys.
Sweet mangoes are the only fruit that mix well with milk. Milk should not be mixed with sour, bitter, salty, astringent, or pungent tastes. When combined with incompatible tastes milk becomes indigestible and causes a build up of harmful toxins in the body, known as ama.
Mangoes may be mixed with yoghurt and water to create a well loved Indian drink known as Mango Lassi.
Mangoes are rich in antioxidants such as beta carotene and Vitamin C and add fibre to the diet. They contain bioflavanoids; these are natural pigments which have been shown to enhance the effect of antioxidants. Mangoes also contain potassium and are rich in insoluble fibre which helps to eliminate waste and maintain a healthy digestive system.
The mango in ancient India was associated with the Kings. The fruit, flower, bark, seed and leaf are used for a variety of medicinal purposes in Ayurvedic healing. Mangoes are ready to eat when they smell sweet and are slightly soft to the touch. According to Ayurveda when they are ripe they are considered sweet and heating. Eaten in moderation they balance all the three doshas, vata, pitta and kapha and give energy and nourishment to the body (increase the rasa). When they are eaten in large quantities or alone they may aggravate pitta dosha and increase heat in the body. For this reason they are often mixed with spices and used as chutney to increase digestion. Green unripe mangoes are sour, astringent and cooling and may be used in dahls, vegetable dishes and chutneys.
Sweet mangoes are the only fruit that mix well with milk. Milk should not be mixed with sour, bitter, salty, astringent, or pungent tastes. When combined with incompatible tastes milk becomes indigestible and causes a build up of harmful toxins in the body, known as ama.
Mangoes may be mixed with yoghurt and water to create a well loved Indian drink known as Mango Lassi.
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