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.
Health and Well Being using Ancient Indian Herbs and Healing
Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts
27 May 2011
03 October 2009
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
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
15 July 2009
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.
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