Include following spices in your kitchen and see amazing results :)
Ginger Powder
Add powdered dry ginger to food while cooking, or drink as a warm tea.
Benefits: Prevents loose or multiple stools, nausea, flatulence, and stomachache; enhances the digestive fire; prevents toxin and mucus build-up, colds, allergies, and hemorrhoids; and acts as a general tonic during postpartum weakness.
Coriander (Dhaniya) Seeds
Can be used to make coriander tea. Freshly ground seeds can be added while cooking, and fresh leaves can be used for garnish.
Benefits: Stimulates digestion, without causing overheating. Its regular consumption ensures proper elimination and detoxification, alleviates excessive thirst, acts as a general body tonic, prevents any burning sensation during urination, and counteracts hyperacidity.
Turmeric (Haldi)
This legendary herb is used raw as well as cooked. For obesity, swallow a small amount (1⁄4 tsp.) with warm water. For coughs and colds, boil in cow’s milk along with black pepper. Mix with water and gargle for sore throats.
Benefits: Acts as an appetizer by imparting a pleasant color to Ayurvedic food. It is antitoxic, antiseptic, and a blood and skin purifier; makes the body inhospitable to parasites; enhances complexion; and boosts immunity.
Cumin (Zeera)
Use the whole seeds in cooking, boiling, or stir-frying, or dry roast lightly and then grind into powder. For indigestion, it can also be drunk as a warm tea.
Benefits: Cumin is added to almost every Ayurveda-inspired meal; it prevents indigestion and pain in abdomen, loss of appetite, nausea, loose stool, flatulence, and even vomiting. It is also useful for irritable bowels and scanty or irregular periods.
Saffron (Kesar)
Boil in milk for the common cold.
Benefits: Improves appetite and digestion, enhances the quality of blood tissue and complexion, and acts as an aphrodisiac.
And that’s not all. Ayurveda’s science of foods recommends discarding one-size-fits- all diet recommendations and adapting customized diet solutions that complement your unique Ayurveda mind-body type—which can be assessed by taking quizzes in Ayurveda books or paying a visit to an Ayurvedic consultant.
Here are more tips:
» Incorporate all six tastes in your meals—sweet, salty, sour, astringent, bitter, and pungent—that help keep the digestive process regulated. Of course, the proportion of the different tastes depends on your unique mind-body type.
» As much as possible, eat cooked foods, especially if your digestive activity is lethargic and your lifestyle sedentary. Cooked foods are easier to digest and transform into Ojas, a life-giving, disease-preventing force, quicker than raw foods that are often hard to break down.
» Meals should be eaten while still warm or even hot, as the heat in the food will ignite the digestive fire and indirectly promote digestion.
» Lastly, long before the world of cuisine and temperaments got divided into fast and slow, Ayurveda recommended taking adequate and attentive time for food procurement, processing, and cooking, imbuing it with our love and wholesome attention.
Ayurveda reminds us that our body is not a battleground but a field of healing potential in which the rare and potent—but mostly latent—gem of disease prevention, self- healing, and self-regeneration lies buried. It is gently unearthed by feeding ourselves love through intelligent, alive, prana-filled, seasonally attuned, organic, wholesome, adequately spiced, and well-cooked foods.
It is no wonder that in Ayurveda, such life- promoting food is called God—Annam Brahma.
Source: http://vedikaglobalblog.com/2014/01/20/invite-ayurvedas-healing-wisdom-into-your-kitchen/
Ginger Powder
Add powdered dry ginger to food while cooking, or drink as a warm tea.
Benefits: Prevents loose or multiple stools, nausea, flatulence, and stomachache; enhances the digestive fire; prevents toxin and mucus build-up, colds, allergies, and hemorrhoids; and acts as a general tonic during postpartum weakness.
Coriander (Dhaniya) Seeds
Can be used to make coriander tea. Freshly ground seeds can be added while cooking, and fresh leaves can be used for garnish.
Benefits: Stimulates digestion, without causing overheating. Its regular consumption ensures proper elimination and detoxification, alleviates excessive thirst, acts as a general body tonic, prevents any burning sensation during urination, and counteracts hyperacidity.
Turmeric (Haldi)
This legendary herb is used raw as well as cooked. For obesity, swallow a small amount (1⁄4 tsp.) with warm water. For coughs and colds, boil in cow’s milk along with black pepper. Mix with water and gargle for sore throats.
Benefits: Acts as an appetizer by imparting a pleasant color to Ayurvedic food. It is antitoxic, antiseptic, and a blood and skin purifier; makes the body inhospitable to parasites; enhances complexion; and boosts immunity.
Cumin (Zeera)
Use the whole seeds in cooking, boiling, or stir-frying, or dry roast lightly and then grind into powder. For indigestion, it can also be drunk as a warm tea.
Benefits: Cumin is added to almost every Ayurveda-inspired meal; it prevents indigestion and pain in abdomen, loss of appetite, nausea, loose stool, flatulence, and even vomiting. It is also useful for irritable bowels and scanty or irregular periods.
Saffron (Kesar)
Boil in milk for the common cold.
Benefits: Improves appetite and digestion, enhances the quality of blood tissue and complexion, and acts as an aphrodisiac.
And that’s not all. Ayurveda’s science of foods recommends discarding one-size-fits- all diet recommendations and adapting customized diet solutions that complement your unique Ayurveda mind-body type—which can be assessed by taking quizzes in Ayurveda books or paying a visit to an Ayurvedic consultant.
Here are more tips:
» Incorporate all six tastes in your meals—sweet, salty, sour, astringent, bitter, and pungent—that help keep the digestive process regulated. Of course, the proportion of the different tastes depends on your unique mind-body type.
» As much as possible, eat cooked foods, especially if your digestive activity is lethargic and your lifestyle sedentary. Cooked foods are easier to digest and transform into Ojas, a life-giving, disease-preventing force, quicker than raw foods that are often hard to break down.
» Meals should be eaten while still warm or even hot, as the heat in the food will ignite the digestive fire and indirectly promote digestion.
» Lastly, long before the world of cuisine and temperaments got divided into fast and slow, Ayurveda recommended taking adequate and attentive time for food procurement, processing, and cooking, imbuing it with our love and wholesome attention.
Ayurveda reminds us that our body is not a battleground but a field of healing potential in which the rare and potent—but mostly latent—gem of disease prevention, self- healing, and self-regeneration lies buried. It is gently unearthed by feeding ourselves love through intelligent, alive, prana-filled, seasonally attuned, organic, wholesome, adequately spiced, and well-cooked foods.
It is no wonder that in Ayurveda, such life- promoting food is called God—Annam Brahma.
Source: http://vedikaglobalblog.com/2014/01/20/invite-ayurvedas-healing-wisdom-into-your-kitchen/
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