Ayurvedic Suggestions for Everyday Living - Jajute: the wisdom of Mother Earth available for everyone.
Friday, January 22, 2010
Tuesday, January 12, 2010
Wholesome foods
The Six Taste Vegi Bowl- Sweet, salty, sour, bitter, pungent and astringent
http://www.flickr.com/photos/roboppy/2801922694/in/photostream/
Tuesday, January 5, 2010
Cooling Drink -Sharbat
Sharbat is a popular Indian "juice" that is prepared from fruits or flower petals. It is sweet and served chilled. It can be in concentrate form and eaten with a spoon or mixed with water to create the drink. Sharbats enrich our blood with enzymes, minerals and vitamins. Today, when we put great stress on being fit, the old traditional sharbat is well suited to cater to the fast lifestyle.
Recipes for Lemon Sharbat is as easy as mixing Fresh lemons , sugar and chill water. You can do the same for Passionfruit Sharbat just add passionfruit juice and seeds with sugar and water....so easy and so good
| | MANGO PEACH GINGER (makes about 2 cups)
½ in fresh ginger root, peeled and sliced 1 large mango, peeled and pitted 2 peaches, peeled and pitted 8 -10 ice cubes
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Fez
Summer Meals
During Summer when our body feels hot we want to cool it down. We can do this by drinking cool water, taking a cool shower, a swim in the pool, and by eating seasonal fruits and salads.
How many vegetables should we eat a day? At least 5, a variety of colours and tastes, for the different nutrients found in each.
How much fruit should we eat? The general rule is 2-3 pieces per day, preferably eating a variety of colours, so that we can absorb the variety of vitamins and minerals that come in each type of fruit. Eating fruit before 4pm is best.
Which salads are best? The ones with not only a variety of vegetables, but that also contain ample oils and great flavours to help stimulate our appetite and our digestive system so that all the food will be broken down adequately and all the nutrients will be absorbed.
Oils to use include: olive, flaxseed, grape seed, avocado, sunflower, safflower.
Herbs to use include: coriander, basil, dill, fennel, rosemary, thyme, sage, oregano, tarragon, chervil, chives, garlic, pepper etc.