Nettle is a herb that delivers a painful sting, so hikers tend to
steer clear of it. But the leaves of this prickly plant pack a range of
health-benefiting properties. Here's how this natural herb can be used
as an alternative medicine and food. Nothing ore regarding that a fresh nettle pie or soup when we feel weak and need some herbal minerals and comfort.
Nettle is particularly effective as a diuretic, so it helps
A revered herb in India, this potent brain elixir has been known in
Ayurvedic medicine to be a tonic for the brain. It enhances memory and
cognition, boosts mental alertness, clarity and concentration and
increases learning capacity.
Used by many students in India while
studying for exams, Brahmi is touted as the herb for intelligence. It
has been used for many different nervous system disorders, improving
overall nervous system function. Current research is now supporting what
has long been known by traditional healers about this mentally
Used for its antioxidant activity, to lower cholesterol, improve
vision, boost the immune system, improve heart health and for coughs,
colds, flu, bacterial and viral infections and tonsilitis. Elderberry
juice was used to treat a flu epidemic in Panama in 1995.
One of the most powerful rejuvenating herbs in Ayurvedic medicine,
Shatavari is commonly used in India for conditions affecting the female
reproductive system, including the mood swings and irritation associated
with premenstrual syndrome, as well as menopausal hot flashes.
Sometimes translated as “she who possesses 100 husbands,” Shatavari also
has a reputation as a fertility-enhancing plant that improves the
health of both male and female reproductive tissues.
Ashwagandha is one of the most vital herbs in Ayurvedic healing,
has been used since ancient times for a wide variety of conditions, but
is most well known for its restorative benefits.
In Sanskrit ashwagandha
means “the smell of a horse,” indicating that the herb imparts the
vigor and strength of a stallion, and it has traditionally been
prescribed to help people strengthen their immune system after an
illness. In fact, it’s frequently referred to as “Indian ginseng”
because of its rejuvenating properties (although botanically, ginseng
and ashwagandha are unrelated). In addition, ashwagandha is also used to
enhance sexual potency for both men and women.
Your life style is not complete with a good physical movement Your diet will be stronger with a good digestive Yoga. The moon and sun salutations is a easy practice good for all doshas. Do a minumum of 3 rounds every morning and every evening.
Print this set will aid you to learn it correctly.
All south American countries have a version of Salsa Verde. There are many variations on this sauce that any other. I really enjoy the licorice-y flavor on tarragon and chervil. Feel free to add fresh cilantro, rosemary, nettles, tulsi or your own personal favorite herb.
I like those juice plump olives, available loose in deli stores for this pesto. I prefer the one that are not marinate in vinegar or are heavy on salt and other garlic sauce. Olives are fortifying for all doshas, as well as capers. Use this pesto not only over pasta, but add to marinates, mayonnaise, soups or top for open sandwich.
The definition of pesto is not limited only to basil and cheese. Really any herb can be preserve in olive, coconut or sesame oil. A variation of herbs can be use for each dosha, as well as for certain health conditions. This classical pesto of basil and parsley with pine nuts add an dimension to any eggplant, zucchini, rice or salad. add more parsley in case of debility. You can also use the same recipe and add a 1 plum tomato, peeled, seeded and coarsely chopped for a more juicy pesto. Good for all doshas.
It is not really cold, it is best serve room temperature in a hot summer day. Excellent for pitta dosha. Add a satya spice for your dosha if you wish, or/ replace coconut milk with almond milk for kapha and vatta dosha.
6 fresh corns
1 1/2 cup water
3 tsp brag
You can have this dish as a monodiet ( 10 days) to recover from alcohol additions or to enhance the health and functions of liver, spleen and gall bladder. Serve with mung bean sprout salad as a meal.
It is also excellent for Pitta dosha, or for healing pitta conditions.
In order to keep inner stamina our doshas (constitution) need to be in balance and nourished. We are very eager to apply purification therapies and we forget that regeneration is as important as purification
Think about what are the factors that debilitates you, then apply the correct strategy. If you are lacking sleep then sleep is the most indicated therapy, if you are to self-centered them some service will help you. The key word is rejuvenation is nourishing which comes together with an attitude of care and respect for your nature.
Your concept of Jam won't be the same with this recipe. I don't use jams over bread any more, however over morning cereals is an exotic addition. This particular recipe use palm sugar and jaggery, so you can eat with confidence your sweets.
This recipe is fortifying for vatta dosha.
Kapha: add chilli or ginger.
Pitta: eat in moderation.
4 cups organic strawberries clean and cut in slices.
2 tablespoons lemon juice.
1 tablespoon grated organic orange ring ( optional.)
3 tsp of satya spices heart blend ( main content is cocoa, chillies, cumin and 3 other spices.)
This sweet and sour chutney can go over almost anything. It is traditional use in India over samosas or potatos.The sky is the limit with this chutney.
Tamarind (Tamarindus indica) alleviates vatha but increases kapha and pitta.
Dr. Seela Fernando, in her book Herbal Food and Medicines in Sri Lanka, says that
tamarind is a common acid used largely in our diet, specifically in cooking meat. She
dedicates an entire chapter to the curative value of tamarind.
My Sunday ritual is to create spiced walnuts. They are a wonderful protein snack and gratify my need of nutritional sugar. You can do this with any nuts, however I enjoy the texture of walnuts and the crunchy aspect that can be added to morning cereals, rice, stir fries and really almost any dish.
For kapha dosha use sunflower seeds or almonds.
For vatta use a mix of nuts.
Panela is a sugar extract from sugar cane. It is a basic caloric food in Asia, India and South America. "Agua de panela" is a fortifying drink from Colombia. It can be served hot or cold. Aguapanela is used as a base for coffee, hot chocolate and mixed with
lime juice as medicine for the flu, a few hot panela tea can clear lungs and give energy. Served cold, Aguapanela with lime juice is great for hot summer days. Great for Pitta doshas and children.
A sweet and refreshing elixir that is sure to please the most refined of Pitta doshas. In Ayurveda,
aloe vera gel is used as one of the most important tonics for the female
reproductive system, the liver, and regulating pitta dosha. It has
antisepting and anti-inflammatory qualities, is cooling for the body and
soothes for dry or blemished skin.
Dandelions is not only a remedy but a food that can empower your vitality, digestion and weight control. This generous plant, offer root, leaves and flowers to be prepare in different forms.
Here one of my favorite dish using the spring flower buds. Great for all doshas, specially for pitta and for pitta conditions like inflammations.
This food is low in Saturated Fat, and very low in Cholesterol. It is
also a good source of Folate, Magnesium, Phosphorus and Copper, and a
very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E
(Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium,
Iron, Potassium and Manganese.
A quick and nutrient-packed summertime snack that’s great for vata and kapha. Cacao beans are full of nutrients and antioxidants, and support the circulatory system and lower cholesterol. The bean is also known to enhance your mood, improve your focus and suppress a cough! Cacao is stimulating (can increase vata), heating (increasing pitta) and can be fattening (increasing kapha) if taken in excess, but delicious in moderation.
This elegant pesto is both light and satisfying, making great use of kale and any herbs you may have left in the kitchen. Ideal for pitttas and kaphas. We’ve omitted garlic and onion from the recipe to support your meditation.
3 cups chopped kale 4 stalks chopped celery 1 handful of chopped fresh herbs (basil, coriander) 2 tablespoons walnuts or sunflower seeds 1/2 teaspoon nutritional yeast 1/3 lemon or lime (to taste)
Chutney is the spicy and tasty dip made with tasty mint leaves, coriander
leaves and spices. It is one of the most flavorful condiment chutney dish,
which can be prepared in just few minutes. This chutney is perfect to serve with
sandwiches, pakoda’s etc. Not only this you can carry this chutney in your
picnics or on even on long drives. A great accompaniment just for you in easy
steps. Lovely chutney for all doshas.
(Rice Noodles) is a traditional, easy to digest dish prepared mostly for
breakfast. As it is steam cooked, it is healthy and suits well for children.
This rice noodles are very popular in south Indian states.
Indigenous to Sri Lanka and Southern India, cinnamon is a pungent, sweet, and astringent spice. Now known all over the world, cinnamon promises to be taken seriously in medical research labs.
Ayurveda has know this spice to be excellent for vatta and kapha doshas. Cinnamon is use in a variety of remedies, oils and dishes to achieve balance. Since is heating pitta constitutions should moderate the intake of this spice.
Cinnamon works in the plasma, blood, muscle, marrow/nerve tissues. It makes an impact in the circulatory, digestive, respiratory and urinary system.
There are some herbs and spices that attract the attention of herbologist, yogies and ayurveda doctors. Tulsi or Holy Basil, is one of this unpretentious herbs that take care of us in many different levels. In Hindi this herb is call Kala Tulasi, you can see this herb growing in Hindu houses throughout India as well as near temples that worship Vishnu or Krishna.
You can use tulsi as the best companion in many health conditions as
well as daily supplement. We can use Tulsi in the presence of coughs,
colds, fevers, headaches, lung problems, abdominal distension, poor
absorption, arthritis, excess air in the colon, poor memory, nasal
congestion, heart tonic, and nerve tissue strengthening.
spices and herbs are your best allies in the kitchen and to your health. Our
teas are a combination of organic flowers, leaves and barks. They are blended
to please the needs of your constitution and to aid balance and well being.
Herbal teas are best steeped with boiling water, for at least 5 minutes. There
are a few exceptions, such as Chamomile, which you should only steep for 3
minutes or it will turn bitter. Generally speaking, you should cover your cup
when steeping herbal teas so that those which have beneficial essential oils,
such as peppermint, are not lost. Herbal teas generally make great iced teas,
as you can create a concentrate and dilute it with ice and water.
How to make your cup of tea.
only takes 3-4 minutes to infuse and to release a deep red color that is
cooling, astringent and exotic enough to please the digestion of Pitta dosha.
Navara Rice- is one of the many types of
rice found in India, and is a unique grain plant in the Oryza group,Navara was
used in the ayurveda system of medicine for treatment of neurological
disorders, arthritis and emaciation of limbs.
Navara Rice 250gm ( Found in India stores or in some health food stores)
Jaggery 750 gm ( sugar cane preparation, available in Indian stores)
Ghee 1 table spoon ( Click here to learn how to make ghee)
Cardamom Powder 1 tsp
Coconut flakes 100 gm
When my children were small I introduce to them the concept of "who is friend of whoin your plate". It was a way not only to teach them food combination but also to keep them away from illness, lethargy and mood swings. This list is based in ayurveda principles, get familiar with the list and make the proper changes, one by one in your cooking approach.
The order in which we eat different classes of foods, how we
combine them, and the amounts we consume will determine how well we digest and
assimilate our vital nutrients. The better we digest and assimilate our foods,
the less likely we are to form toxic substances, accumulate excess fat, and
crave unhealthy food articles.
According to Ayurveda, every food has its own taste (rasa),
a heating or cooling energy (virya) and post-digestive effect (vipaka). When
two or three different food substances of different taste, energy and
post-digestive effect are combined together agni can become overloaded
inhibiting the enzyme system and resulting in production of toxins in the
system. While it is true that an individual's agni largely determines how well
or poorly food is digested, food combinations are also of great importance.