Ayurveda says, pickles and chutneys are good for you!

Why pickles and chutneys are good for you.

- great way to get antioxidants in meals

- a good pickle can give you all six taste in just a spoonful.

- it aids digestion

- adds colour to your meal, brings balance to mild dishes. 

- suitable for vata, and kapha.  Pittas can enjoy occasionally as it may be too spicy and heating.

Recipe

I used about 7 carrots which I shaved with a peeler instead of chopping them up.

- heated a large pan with 3 tsp of ricebran oil, traditionally mustard oil is used.

- added black mustard seeds, cumin seeds and black whole peppercorns.

- to the whole spices I added  fresh grated ginger. When the spices started popping I added my carrots.

- allow to cook for few minutes then add pickle mix,  little more turmeric, and salt.

- cook for a few more minutes, take it off the heat, let it cool and store a glass jar.

Pickle mix contains- red chilli, fenugreek, hing, mustard, turmeric. ( mother in law's recipe) 

Benefits of Almonds in Ayurveda

When I was pregnant with my first child my grandmother told me to soak 10 raw almonds every night, peel them in the morning and eat them with my breakfast.  This would nourish my nervous system, balance my vata, strengthen my memory and make my baby healthy and intelligent. It was through my formal studies in Ayurveda did I realise how true this knowledge was. For the elders in most Asian families these rituals weren't great science, it was just simple living to maintain health and wellbeing that was passed from generation to generation. 

When consumed in moderation, up to ten nuts a day, almonds provide essential proteins and Vitamin E for the body. They are rich in magnesium, calcium, iron, phosphorus, potassium, zinc and manganese. 

What does an almond do?

Sweet almonds which possess a mild sweet taste and hot potency are the best for pacifying Vata dosha (Air-element) in the human body. As per the science of Ayurveda, almonds lubricate the skin and support all the seven dhatus (tissues), especially Shukra dhatu(reproductive tissues) and the Ojas (the overall vitality). However due to their heavy nature, one needs a strong jataara agni (digestive fire), to metabolize them. 

The best way to eat almonds.

Buy whole almonds, blanch and peel. Soaking also helps their digestibility. If eaten without soaking, they can aggravate Pitta in the blood. The best way to prepare them is to soak them overnight and peel the skin off in the morning. 

Morning Almond smoothie :  blend soaked peeled almond with dates and raisins.  Energy and nourishment in cup. Awesome for children. 

Ghee

My mother-in-law has always made ghee for me, however yesterday I decide to have a go myself.  This recipe is from my  ayurvedic teacher . 

• Put 500grams of unsalted organic butter in a heavy pot, turn the heat to medium and heat the butter until  it is melted.

• Turn down the heat, and continue to cook. Do not cover the pot, as it is important for all the water to boil out.

• The butter will foam for a little while and then it settles down. Stir it occasionally with a stainless steel spoon.

• After 12 to 14 minutes your ghee will smell like popcorn and will turn a lovely golden colour. 
•  Whitish curds will form and separate from clear ghee.  When these curds turn a light tan colour and the boiling quietens down, your ghee is ready.  
• Take it off the heat immediately and pour it in a wide bowl for the cooling process.  The solid curd will have settled to the bottom of the bowl.
•  Decant the clear ghee into a glass jar and discard the curd left on the bottom of your bowl.

Ghee does not need refrigeration. I keep my jar in the pantry where it is dark and a little cool. It's medicinal properties will improve with age.


Glorious Ghee improves absorption, assimilation and increases digestive fire.
It nourishes ojas( subtle essence)  of all the body's tissue. It strengthens the brain and nervous system , also lubricating the connective tissues hence making you more flexible.  It pacifies pitta and vata. However people with high cholesterol or suffering from obesity should limit the use of ghee.

Indian Spicy Spinach-Saag Recipe

(Indian spiced spinach)

Saag, or palak, dishes are spiced spinach purees common in northern India. They often contain additional ingredients such as potatos, fresh cheese, chicken or chickpeas to make a more substantial dish. Saag makes a tasty and nourishing meal when paired with chapati or naan.

4 to 6 servings

• Oil or ghee -- 2 tablespoons
• Onion, chopped -- 1
• Garlic, minced -- 6 cloves
• Gingerroot, minced -- 1 tablespoon
• Coriander, ground -- 2 teaspoons
• Turmeric -- 1/2 teaspoon
• Cayenne pepper (optional) -- 1/4 to 1/2 teaspoon
• Spinach, chopped -- 1 pound
• Water -- 1 cup
• Salt -- 1 1/2 teaspoons
• Yogurt -- 1 cup
• Cream (optional) -- 1/4 cup

Method

1. Heat the oil or ghee in a large pot or saucepan over medium flame. Add the onions and sauté until translucent. Add the garlic, ginger and spices and sauté for another 2 to 3 minutes.
2. Stir in the spinach, water and salt and bring to a boil. Reduce heat to low and simmer for another 10 to 15 minutes.
3. Remove from heat, allow to cool a bit. Then use a blender or food processor to puree in batches.
4. Return the puree to the pot. Add a little water if necessary and simmer another 5 to 10 minutes.
5. Stir in yogurt and return to brief simmer and immediately remove from heat. Stir in the optional cream, adjust seasoning and serve.In

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