Fresh Ginger Water

When the digestion feels weak there is gas and less appetite you can grate half an inch of fresh ginger boil in  1/2 litre of water for a few minutes. Strain and drink.

A great remedy to increase appetite is a teaspoon on of grated fresh ginger with lemon and salt half an hour before meals. Be careful not to take too much fresh ginger when it is hot since it may create more heat in the body and aggravate Pitta dosha.

Ginger has blood thickening qualities so it may be contraindicated if you are on blood thinning medication check with your doctor or naturopath.

When the digestion feels weak there is gas and less appetite you can grate half an inch of fresh ginger boil in  1/2 litre of water for a few minutes. Strain and drink.

A great remedy to increase appetite is a teaspoon on of grated fresh ginger with lemon and salt half an hour before meals. Be careful not to take too much fresh ginger when it is hot since it may create more heat in the body.

Ginger has blood thickening qualities so it may be contraindicated if you are on blood thinning medication check with your doctor or naturopath

Cumin Seed Water

For a refreshing drink or to use as your daily water intake take two teaspoons of cumin seeds per litre of water. Crush them in a pestle and mortar or in a plastic bag with a rolling pin. Put in the water and boil for a few minutes, strain and drink.

This increases the appetite and also restores the intestinal tract and is anti bactericidal. It also alleviates gas.

Cumin Seed Remedy

Take three tablespoons of cumin use the same process as the above but only use two cups of water and boil for a while so it reduces to one cup. This will be a dark strong liquid you may add some brown sugar or jaggery to your taste. This is best drunk early in the morning before food or in between meals, once a day. This is a great remedy for trapped wind and colicky pain in the intestines. This is too strong for children but they may take a few teaspoons of the above cumin water.

Brahmi
Also known as Gotu Kola, brahmi balances all three doshas and stimulates the circulatory system, especially the blood vessels of the mucous membranes and the skin. It is a rejuvenative, it revitalises the nerves and brain and strengthens the memory and intelligence. It promotes longevity, improves concentration, voice, physical strength, the digestive fire or agni and enhances the complexion. Brahmi controls pittta dosha and has been used in pitta related fevers, skin diseases and the reproductive organs. It is often taken internally as medicated ghee or made into a porridge.

Aloe Vera

Aloe Vera is one of the best herbs to help regulate the menstrual cycle. In Ayurveda aloe is called kumari which means 'the maiden'. Aloe is excellent for relieving the excess menstrual flow and pain associated with menses. Aloe soothes and heals the whole body and is effective for relieving stomach acid and for cooling pitta in the liver, blood and eyes. You may apply the fresh gel externally on skin rashes, burns, inflammations and insect bites.

Try to get organic aloe vera without preservatives, citric acid or ascorbic acid because they increase pitta dosha. You many take up to  30 ml a day in two doses of 15 ml. Work up to this amount gradually if you have not take it before. If you are taking too much your stools may become loose.

Fabulous Figs

Floatea tea infuser

Ad Hoc design have produced a floating tea egg. For herbalists and loose tea lovers, this is the gadget for you. The simple design enables you to choose your herbs according to your Ayurvedic Constitution. AdHoc website

Calming Chamomile

Chamomile is one of the most popular healing herbs. Thought to calm the nerves and fight free radicals it contains antioxidant flavanoids. One of these, quercertin has powerful anti inflammatory properties helping to soothe the digestive tract. Chamomile is most commonly known as a mild sedative. When taken as a tea in the evening it can be combined with valerian and passion flower leaves to make a satisfying bedtime drink. Four teaspoons of leaves to be added to one cup of boiling water, one teaspoon of honey may be added as it cools. According to Ayurveda honey must never be heated or added to boiling hot drinks because it turns to visham (poison) known as ama in the body and becomes difficult to digest.

Cumin Seed

Cumin has a warm spicy fragrance and is an excellent digestive aid. It relieves wind and may prevent upsets such as diarrhea. If there is wind or stomach ache dry fry two teaspoons of seeds until they release their aroma. Allow them to cool and chew slowly. Alternatively they may be boiled in two cups of water and the liquid sipped when it is still warm.
It has also been found that these fragrant seeds may stimulate the production of pancreatic enzymes helping the body to break down food and absorb nutrients. Chewing a few seeds with a blend of fennel cloves and cardamon enhances digestion. Carrots are a great combination with cumin and it may be added to savory bread.

Amazing Almonds

Almonds are an ideal snack. Although they contain fat it is mono saturated and helps you feel fuller longer. Their high fibre content helps to maintain blood sugar levels. Rich is Vitamins E, B2, copper, manganese, magnesium, phosphorus and of course protein and calcium. Soak the almonds in hot water to remove their skins. Chew them well or grind them into almond milk.Twelve almonds contain around 100 calories their protein contents helps to support energy levels.

Dog Rose

 

Shatarvari (Asparagus racemosus)

Shatavari (Asparagus racemosus)



This is the Indian species of Asparagus. It is used as a Rasayana (rejuvenative) remedy in Ayurveda. It is a tonic, especially for women. Promotes fertility and reduces menopausal symptoms. Shatavari may also be used for dry coughs and to heal or prevent gastric ulcers, this is due to its guru (heavy) and snigdha (oily) properties.

Its taste (rasa) is sweet and bitter. It is a nutritive tonic for the brain. Its property of balya (strength) gives strength to vata imbalances and weakness. It is also soothing when used as a diuretic. Research indicates Shatavari promotes cellular regenerations, enhances the immune function and increases corticosteroid production. .

Turnips and Turnip Greens

As autumn starts and the nights close in I shall post a selection of warming seasonal fruit and vegetables.
Turnips are first on the list!! They are root vegetables that were once a staple diet before the arrival of potatoes. They are rich in phytochemicals that can help protect our bodies against chronic disease. Less starch than potatoes they are slightly pungent. This makes them ideal for Kapha constitution.turnip greens are ideal for Vata and Pitta constitution should avoid unless eaten with other cooling foods or on extremely cold windy days. Ideal for soups and stews. Here is an Indian recipe to make them as a sabji (vegetable) to be eaten with rice or chapati.

MASALA SHALGAM (Turnip Masala)

Ingredients
• ½ kg turnips, peeled and cut into small pieces
• 1 tablespoon Oil (olive oil or sesame seed oil)
• 2 Onions, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon Ginger, garlic paste
• ½ teaspoon Coriander powder
• 1 teaspoon Cumin powder
• ½ teaspoon Chilli powder
• Yoghurt 120 ml
• Coarse sea salt to taste

Preparation
Heat the oil. Add the mustard seeds and cumin seeds, wait until the pop. Then add the ginger and garlic paste and the onions, cook on high for 3 minutes. Pitta types avoid the mustard seeds and reduce the ginger garlic past to half a teaspoon.
Add the rest of the ingredients except the yoghurt and cover for 3 more minutes
Add the yoghurt and one tablespoon of water
Cook on a medium heat for 12 minutes until the turnip is well cooked
Garnish with chopped coriander leaves and serve

Quinoa - the super grain !

Quinoa (pronounced Keen- Wah), originated from the Andean region of South America and has been one of the primary foods of the Inca Indians for more than 6,000 years. They called it ‘chisaya mama’ or the mother of all grains. Quinoa is the seed of a leafy plant related to spinach. Quinoa is a source of all the essential amino acids, an excellent source of protein, one of the best sources in the vegetable kingdom and contains lysine, an amino acid which helps the body to produce and process protein. A great source of B vitamins, folic acid and Vitamin E. It contains high levels of riboflavin, potassium and trace elements zinc, copper, magnesium and manganese.
Quinoa is excellent for those following a wheat and gluten free diet and may be substituted for almost any other grain. The seeds are covered with saponins which have a bitter taste naturally repelling insects and birds. Therefore Quinoa needs to be washed thoroughly before use, although the grain bought in packets may have been pre washed and the saponins removed. This grain is light for digestion and ideal for those convalescing or after a detoxification therapy such as Panchakarma. It may also be used for breakfast and is idea as a cold salad or in a casserole.

Tumeric the wonder Spice

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.

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.

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.

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.

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.

Introduction to Ayurveda

Ayurveda is the ancient art of Indian Medicine and Healing. Thousands of years ago Indian Sages known as Rishis understood the power of healing was in connection with and in tune with the force of nature and all life. Ayurveda has been passed down for centuries originally an oral tradition it was first recorded by Caraka Samhita.

Ayurveda is a holistic system which recognises we are all unique individuals and aims to return us to balance and peace within. This herbal system not only focuses on herbal remedies, it informs us to make choices in our diet and lifestyle so that we may improve our health even before our body gives us the signals of dis – ease.

The wisdom of Ayurveda takes into account the seasons, environment and our stages in life and the challenges we face. Enabling us to adapt to our lifestyle reduce stress and stay in balance.