Ginger

 Botanical Name -Zingiber officinale

Ginger is probably one of the world's favourite medicines and cooking ingredients. Ginger root has been used in Ayurveda for centuries and its fresh pungent flavour makes it an essential spice for Indian and Asian cuisine.
Most  ayurvedic formulations have ginger as an ingredient because its believed to enhance the healing properties of other herbs.

Part used:    Root. [In Ayurveda, distinction is made between fresh ginger root and dried ginger root. Its said that they have different action and effect inside the body when consumed. For example, in conditions like nausea and digestive disorders fresh ginger is suggested,  while dry ginger is suggested for chronic respiratory illnesses, neurological cases etc..]

Powerful anti inflammatory and antibacterial agent. Ginger root contains large amounts of a oil, zingiberene, which gives the spice its anti inflammatory and antibacterial properties.

Ginger cures

Painful joints    Mix 3 drops essential oil of ginger root and 1 teaspoon of almond oil. Rub on inflamed or painful joints and cover with a dry cloth to hold in the heat.

Asthma    A teaspoon of fresh ginger juice mixed in a cup of fenugreek tea made with 1 tablespoon of fenugreek seeds and honey to taste acts as an excellent expectorant in cases of asthma.

Bronchitis    Take a mixture of half a teaspoon each of powdered ginger, pepper and cloves three times daily with honey or as an infusion or tea.

 Eat fresh ginger just before lunch and dinner to enhance digestion. Not only does ginger stoke the digestive fire, it whets the appetite, improves assimilation and transportation of nutrients to targeted body tissues, and clears the micro circulatory channels of the body. The few situations in which ginger is contraindicated are in cases of hyperacidity, during any form of hemorrhage (including menstruation), vertigo and chronic skin disease.
Other than in these situations, ginger is an excellent spice that can be used daily.

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Colds and Cough

Blocked nose, sore throat, sneezing, congestion, headaches and fever are all symptoms of the common cold.
Causes
The aggravation of kapha due to the intake of cold food, drinks and fried foods causes cough. Seasonal changes is also one of the reasons for cough. Improper digestion of food transforms into a mucus toxin (Ama) and this circulates through the body and reaches the respiratory system, where it causes colds and coughs.

Home Remedies

• Take half a teaspoon of ginger juice with half a teaspoon of honey, three times a day (morning, noon and night). In winter, warm the mixture by mixing a teaspoon of warm water in it.
• Mix half a cup of warm water with one teaspoon of lemon juice and one teaspoon of honey.
  Dosage: Take several times a day.
• In cases of dry cough (especially during the night), peel a small piece of fresh ginger. Sprinkle some sugar on it and chew.
• Take equal amounts of cardamom, ginger powder, black pepper and cinnamon (1 teaspoon each). Add sugar equal to the total amount of mixture and grind to make a fine powder.
  Dosage: Take half a teaspoon twice daily, with honey or warm water after meals.
• In cases of sore throat, a clove or two cardamoms or a few raisins can be chewed.Gargling with warm salty water two to three times a day is also beneficial.

Try to avoid fry foods, milk products, cold foods and drinks . Keep warm.

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Veg Thali

Thali-is an Indian meal with contents varying from one regional cuisine to another.
Typical dishes include rice,dhal, vegetables, chapati, papad, yogurt, small amounts of chutney and a sweet dish to top it off. This is your typical six taste ayurvedic meal.
(Kasustav Bhattacharya's thali meal)

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Ayurvedic approach to cooking

In a traditional Indian household , the kitchen is the most sacred place. Since everything in creation is deemed to have a soul, everything is entitled to be treated with respect- especially food.

Preparing a meal is pure creation. Transforming hard, indigestible food into a delicious meal that is easy to digest is an art form. Many factors affect the final outcome including the mental state of the cook, the quality of the ingredients, the combination of the ingredients, the cooking method, the type of pan and the source of heat. Cook with love and reap the rewards!

Cooking methods

The vibration of the heat affects the vibrational quality of the food; quick and light cooking creates more dynamic food whilst slow and low heat cooking creates a more mellow and grounded meal.

Generally speaking, more watery food is better for thin and dry vata types and less good for heavy set kapha types; oily food is better for vata and the less good for hot pitta types who are prone to having oily skin and kapha types who carry too much fat, and drier food is better for kapha less good for vata.
These are based on degrees of moistness, oiliness and dryness.

Steam - makes the meal soft and moist and enhances the flavours of the
vegetables. Benefits vata, pitta and kapha.

Water sauté - makes the meal more watery, softer. Benefits vata. Also fine for pitta and kapha.

Stir-fry - adds heat and vitality to a meal. Can aggravate pitta.

Oven cooking - more of a drying and heating effect on foods. Baking, rather than roasting is better for reducing kapha as this is a more drying. Roasting is a bit oily and can aggravate pitta and kapha.

Cook with love and peace Fez

What is Yoga?

What is Yoga?

According to Patanjali's Yoga Sutra

*" It is a series of exercises that promotes neuromuscular integration."
*"It is a system of healing that complements Ayurveda perfectly, having originated at the same time , in the same place, with same goal."
*"It is a time-tested regimen that balances all three doshas, vata, pitta, and kapha.

Ayurveda and yoga are sister Vedic sciences that have been united for thousands of years for the sake of healing body, mind, and consciousness. Generally speaking, Ayurveda deals more with the health of the body, while yoga deals with purifying the mind and consciousness, but in reality they complement and embrace each other.
MYYOGAONLINE

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