By Dr. Shamna Prudith.
Sunday, January 29, 2017
Origins and History
The origin of ginger is not unknown for certain, and it is not known to grow wild, but it is grown in many tropical climates around the world. Nevertheless, since antiquity, there have been references to its cultivation and medicinal use in ancient China and India, suggesting that it may have originated somewhere between northern India and eastern Asia.
Posted by Bhuvaneswari at 10:40 AM
Saturday, January 28, 2017
Posted by Bhuvaneswari at 6:00 PM
Friday, January 13, 2017
Tuesday, January 10, 2017
Combine the following ingredients in a blender, then blend until smooth:
1 cup of fresh ginger, cut in small pieces for easy blend.
1/2 cup olive oil.
Salt to taste
5 tsp jaggery syrup or any syrop
1 thin ring of lemon with peel ( the whole lemon slice)
Posted by Bhuvaneswari at 5:21 AM
Wednesday, January 4, 2017
If you think your appetite has gone down, your tongue is coated, you feel little ors no taste for food, or areis disturbed by abdominal bloating and flatulence, you may need some digestive support. Here is an easy and tasty drink recipe/ cuisine from the land of Ayurveda.
All you need is
Posted by Bhuvaneswari at 10:11 AM
Monday, December 26, 2016
Posted by Bhuvaneswari at 3:04 PM
This vegan banana bread is delicious, wholesome, naturally sweetened, and takes 10 minutes to throw together. What could be better when you have some overripe bananas to use up? Nothing, my friends, absolutely nothing! Whip this into the oven before guests arrive to fill the house with a delectable banana bread aroma. For a fun twist, try adding cinnamon and nutmeg into the dough before baking, or even stir in some chocolate chips or chopped dark chocolate for a more decadent loaf. I love it topped with both sliced banana (which enhances the sweetness and banana flavour) and crunchy walnuts.
Posted by Bhuvaneswari at 2:55 PM
Wednesday, November 30, 2016
These fritters are so positively free-from – no dairy, no gluten – that it would be churlish not to serve them with a fried egg to make up for it. Avocado, for those sticking with the vegan theme, is another winning combination. Serve these as close as you can to making them as they really benefit from being eaten nice and crisp, straight from the pan. If you can’t get fresh kaffir lime leaves then use 1 teaspoon of finely grated lime zest instead. If you can’t get the chipotle chilli flakes then either blitz up a whole dried chipotle or ancho chilli or else just increase the smoked paprika to ¾ teaspoon.
Serves four, 3 fritters each
Posted by Bhuvaneswari at 8:44 AM
Saturday, November 26, 2016
400g French beans
Posted by Bhuvaneswari at 6:05 AM