Properties - IndicationsIndian Name Latin Name Common Name ▴Sariva, Hemidesmusindicus Indian sarsaparilla Alterative. Poor appetite, cough,Sugandhi skin problemsBhringaraj Eclipta alba Bhringaraj Alopecia, premature greying, dizziness, hepatitis, cirrhosis, insomnia, bronchitis, asthma, skin.Ayurvedic Diet & RecipesKicharee recipeTry eating kicharee regularly: it is easy to digest, very nourishing and delicious with our hempseed oil1/3 cup split mung dal2/3 cup basmati rice (or other grain)3-4 cups of water (a ratio of 1:3 or 1:4).1/2 tsp each of organic turmeric, ginger, roasted cumin and coriander. Adjust flavour to yourpreference.Seasonal vegetables: spinach, peas, or seaweeds, shitake mushrooms for an all round healing,healthy and agni enkindling meal.Simmer the mung dal and rice in the water. Add all the herbs and then the vegetables. The bestpractice is to cook it on a very low heat in a covered saucepan and DO NOT stir it after all theingredients are added or it will go mushy.Stir in a teaspoon of ghee or hemp seed oil at the end.Water retention reducing soup50g barley200g asparagusBunch fresh coriander1 tsp fennel seedsNo saltSimmer for 1 hourHelpful for reducing water retention, fluid accumulation and easing urinary difficulty.Immune Tonic Soup
20g of Shatavari (Asparagus racemosa)20g of Amla (Emblicaofficinalis)6 Shitake MushroomsSimmer in 3 pints water- 1/2 hourExtract Amla and ShatavariAdd 1/2 cup organic pearl barleyAdd root vegetables: Beetroots, carrots, potatoAdd leeks, onions garlicAdd Seasonal greens- kale, spinach, nettlesAdd ginger, rosemary, thyme, turmericAdd 1-2 sticks kombu/ wakamesimmer for 45 minsAdjust quantities and water as desiredAdd any particular favourite vegetables or herbsEat broth in convalescenceEat 1-2 x/ week for general immune tonificationBenefits digestion, allergies, fatigue, inflammatory conditions etcBasic curry recipe (serves 4)3 tbs virgin coconut oil or ghee1 tspn each of cumin, coriander, fennel seeds, mustard seed1 inch piece of freshly chopped gingerPinch of asafoetidaTwo to three vegetables of your choice, chopped (adjust quantity as needed, but approximately300-400g of each type)Cumin, turmeric and cinnamon to tasteCoconut milk or yoghurt, optionalHeat the oil or ghee in a large pan. Fry the cumin, coriander, fennel and mustard seeds in a highheat until brown and releasing a delicious smell. Other spices, as required, can be used. Add theginger and asafoetida. Add chopped vegetables. Sauté until the vegetables are coated in thespiced oil. Add a little water and simmer on low heat for about 15 minutes or until done. Addcumin, turmeric, cinnamon powders to taste. Add any ‘quick-to-cook’ vegetables such as spinachand peas at the end for 3 minutes. You can also add coconut milk or yoghurt to make a creamiersauce.Basic dhal recipe (serves 4)200g lentils2 inches washed seaweed (kombu)1 tsp cumin powder½ tsp turmeric powder
1 tsp each of cumin seed, fennel seed and mustard seed1 inch of freshly chopped gingerOne onion, chopped and 1 clove garlic optional3 tbs ghee or virgin coconut oil for frying1 pinch saltHandful, fresh corianderCoconut milk or yoghurt, optionalWash the lentils and simmer them in pan for 40 minutes with some washed seaweed, the cuminpowder and turmeric powder. In a separate pan heat the ghee or oil and fry in high heat thecumin, coriander, fennel and mustard seeds until brown and releasing a delicious smell. Add theginger and asafoetida. (Onions and garlic can also be fried after the spices to make a morenourishing dish.) Pour this spiced oil into the lentil mixture (dhal). Add a pinch of salt and thefresh coriander. Coconut milk or yoghurt can be added as desired.Rice pudding elixir (serves 2)100g rice pudding rice (You can also try with black or red rice)I litre of cows, almond or rice milk (option of more)3 tbs almond powder7 strands of saffron5 cardamom podsRose JamGhee, Virgin Coconut oil or honey, optionalPlace the rice in a heavy pan and add the milk. Bring to boil and simmer for 1 hour. Add thealmond powder. Add more milk as desired. (coconut milk is an interesting change). Soak thestrands of saffron in a tablespoon of milk for 10 minutes to extract its golden pigment and thenadd to rice pudding. Add cardamom and rose jam. Serve and add ghee, virgin coconut oil orhoney as desired.You can also add grated carrots or beetroots to this recipe for a colourful and nourishingvariation.This is a very nourishing food for reducing vata and pitta, strengthening the tissues and buildingreproductive tissues.ChutneysThese are very useful to accompany a meal to stimulate agni, reduce ama and facilitatedigestion. They are a great complement to a tridoshic meal where members of a family havedifferent dietary needs. This way a simple balancing meal can be prepared and then specificdosha regulating chutneys can be added as needed. 1 inch fresh ginger, juice of 1/2 lemon, a pinch of rock salt: enkindles agni, regulatesvata, for irregular digestion 1 inch fresh ginger, 1 tablespoon of mint, 1 tablespoon of coriander: enkindles agni, reduces pitta, for excessive digestion
4 tablespoons roasted desiccated coconut, juice of ½ fresh lime, 1 inch of fresh ginger, a pinch of rock salt: enkindles agni, reduces pitta and vata 1 tablespoon fresh horseradish, ¼ teaspoon dry ginger, 1 teaspoon fresh rosemary: enkindles agni, reduces kapha, for sluggish digestion (mandaagni)Hot milk recipe1 cup almond or rice milk2 tsp organic almond powder2 cardamom pods5 strands saffron.pinch of nutmegHeat the above ingredients and add 1 tsp honey.Take with 2 capsules of organic Ashwagandha at night for a restful sleep.This helps to nourish the nervous system, reproductive system and helps you sleep. Pure Bliss!Sunny coconut fennel flapjacks200g rolled oats100g virgin coconut oil50g maple syrup50g sunflower seeds50g dessicated coconut2 tablepoons fennelMelt virgin coconut oil over a low heat. Remove from heat and add rolled oats, maple syrup,coconut, sunflower seeds and fennel seeds. Place in oiled baking tray. Heat at 200C for 20-25mins. Allow to cool, Divide. Share.Coconut lentil lime dhal (serves 3-4 people)250g split mung lentil (or any other lentil)440ml coconut milk4 tablespoons virgin coconut oil6 spring onions1 inch finely chopped fresh ginger1 bunch coriander10 peppermint leaves1 lime4 keffir lime leaves2 tsp ground coriander seedFry the ground coriander, fresh ginger and spring onions in the virgin coconut oil. Stir in thewashed lentils and simmer in 250ml water for 20 mins. Add coconut milk and simmer for afurther 20 minutes. Take off heat. Add grated peel of lime, juice of lime, finely chopped kefir
lime leaves, coriander leaves and mint leaves. Add a pinch of salt. Leave to stew for 15 minutes.Serve with rice or noodles.Coconut rice (2-3 people)100g basmati rice200ml coconut milk50g dessicated coconut2 tablespoons virgin coconut oilSoak rice for 2 hours. Rinse rice thoroughly. Add to a good heavy saucepan and pour in thecoconut milk. Bring to a simmer and stir well once. Add the saucepan lid and turn down to thelowest heat. Simmer for 10 minutes. Take off heat and add the virgin coconut oil. Leave to steamin its own aroma for 5 minutes and serve to delight. Lightly roast the dessicated coconut andsprinkle over each portion.Golden delicious spicy roast orange vegetables in coconut oil1 butternut squash cut into 1 inch chunks2 carrots cut into 1 inch rounds3 sweet potatoes cut into 2 inch wedges2 tablespoons cumin2 tablespoons coriander2 teaspoons chilli flakes4 tablespoons virgin coconut oilGrind the spices and blend together. Melt coconut oil and add vegetables so that they are coatedin the oil. Add the crushed spices and a pinch of salt. Roast in an oven at 220C turning after 20minutes until golden delicious after 40 minutes.Braised asparagus in coconut oilBig fresh bunch of asparagus4 tablespoons coconut oilWash and then tail the fibrous stems of the asparagus. Warm the coconut oil in a pan and add adram of water (about 4 tablespoons). Add the asparagus. Pop the covered pan into an oven.Braise in the oven for 20-30 minutes until caramelized. Add a pinch of salt or seagreens andenjoy.Try this with courgettes or endive as wellHemp ginger salad dressing75ml hemp seed oilThe juice and rind of 1 lemonPinch of salt and pepper1 inch of fresh gingerA handful of fresh parsleyShake well
(To make a lighter dressing add some olive oil)Hemp coconut butter30% hemp seed oil70% coconut butterAs coconut is solid between 10-25°C you can store in the fridge and use as a spread on bread,cooked potatoes or vegetables.Hemp with vegetables and roasted seedsLightly steam a bunch of asparagus and a broccoli head.Toast some pumpkin seeds and walnuts. Add a bit of tamari as they cool.Mix ingredients together and add 2 tablespoons hemp seed oil.Add a sprinkle of paprika, salt and pepper to tasteVata DietUse this diet to help relieve nervous tension, cramps, pain, anxiety, insomnia, bloating,constipation, drynessGeneral treatments: Please just eat what is appropriate for you. If you are intolerant of any food or simply do not like it then please avoid it. This diet is to help raise the digestive fire and enhance the assimilation of nutrients which will help calm the nervous system. Emphasise foods that are warm, soupy and easy to digest. Eat at regular times. Eat to less than full. Practice relaxation. Avoid yeast, refined sugars, coffee, tea, tobacco, drugs, poor quality oils and extremely spicy foods as these aggravate the digestion and the nervous system. Favour foods that are warm, heavy, and oily as these nourish the nervous system. Reduce foods that are cold, dry, and hard as these aggravate digestion. Favour foods that are sweet (e.g. wheat, milk, rice), sour (e.g. vinegar, yogurt, umeboshi plums, citrus fruit), and salty as these are all nourishing. Reduce foods that are very spicy, bitter (e.g. coffee, chillies, green leafy vegetables), and astringent (e.g. apples, beans) as these aggravate digestion and disturb the nervous system.Dairy: all dairy products nourish the nervous system. Always boil milk before you drink it, mixwith cardamom seeds and drink it warm. Don’t take milk with a full meal or with fruit. Useorganic milk. If allergic substitute with almond or rice milk. Avoid ice cream, powdered milksand soya milk.Sweeteners: all sweet flavours are good for nourishing the nervous system. Reduce refinedwhite sugar. Avoid all sugars if bloating is present.
Oils: all oils reduce dryness and nourish the nervous system. Emphasise Flax, hemp, sesame,ghee, olive, sunflower, evening primrose, borage and fish oils. Use these internally andexternally.Grains: rice (basmati, brown, wild), wheat, oats (cooked) and quinoa are very good fornourishing the nervous system. Amaranth is ok. Reduce intake of barley, corn, millet, buckwheatand rye as these are a bit drying and can be difficult to digest creating wind. Avoid the restFruits: favour sweet, sour, or heavy fruits, such as berries, bananas, avocados, grapes, cherries,lemons, limes, fresh figs, peaches, melons, plums, pineapples, mangoes, and papayas. Cookedapples and pears are ok. Soaked prunes and raisins are ok. Avoid dried fruits, uncooked apples,pears, pomegranates, cranberries as these can create wind.Vegetables: asparagus, beets, cucumbers, carrots, and sweet potatoes are the best. Peas, greenleafy vegetables, celery, summer squash, winter squash, and potatoes are best well cooked in oilor ghee with mild spices. Seaweeds are very beneficial. It’s best to avoid the Brassica family;brussel sprouts, broccoli, cauliflower and cabbage. Also avoid Solanaceae family; peppers,aubergines, potatoes and tomatoes. Raw vegetables, especially onions are banned as these allcreate wind.Spices: Most of them, especially; asafoetida, cardamom, cumin, coriander, ginger, fennel, dill,cinnamon, salt, cloves, mustard seed, black pepper all help reduce gas and spasms in thedigestive system.Nuts: all nuts and seeds are good in moderation, especially soaked.Beans: avoid all beans, except for marinated tofu and mung lentils and occasionally red lentils.Meat and fish: chicken, turkey, eggs and seafood are fine; beef should be avoided.Pitta DietUse this diet to help clear skin inflammations, itching, joint pain, hot flushes, acidity, ulcers,anger, irritation, infections, fever, late springGeneral Treatments Please just eat what is appropriate for you. If you are intolerant of any food or simply do not like it then please avoid it. Include Aloe Vera juice and rosewater daily Avoid alcohol, coffee, tea, chocolate, cheese, yogurt, and animal products. Low quality oils are a major cause of inflammation. Avoid sour, salty, and pungent foods as these aggravate inflammation. Favour foods that are cool, refreshing and liquid. Fresh organic fruits and vegetables. Favour foods that are sweet, bitter, or astringent as these reduce heat. Reduce foods that are spicy, salty or sour as these increase heat.
Dairy: Milk, butter, and ghee are good for pacifying heat. Avoid yogurt, cheese, sour cream, andcultured buttermilk; these sour tastes aggravate inflammation.Sweeteners: All sweeteners are good except for honey and molasses.Oils: Flax, hemp, borage, evening primrose, olive, sunflower, and coconut oils are best. Reducesesame, almond, and corn oil, all of which increase heat.Grains: Wheat, basmati rice, barley and oats are anti-inflammatory. Reduce corn, rye, millet,and brown rice as they are a little heating.Fruits: Favour sweet fruits such as grapes, limes, cherries, melons, avocado, coconut,pomegranates, mangoes, apples, berries, sweet and fully ripened oranges, pineapples, and plums.Reduce sour fruits such as grapefruits, lemons, olives, papayas and sour, not-yet-ripenedoranges, pineapples, and plums as they can increase heat and acidity.Vegetables: Favour asparagus, cucumber, cooked beetroots, sweet potatoes, green leafyvegetables, pumpkins, summer squash, broccoli, cauliflower, celery, okra, lettuce, sproutedbeans, peas, green beans. Avoid Solanaceae nightshade family; hot peppers, bell peppers,tomatoes, aubergines, potato (some is ok). Also avoid Allium family; especially raw onions,garlic, radishes. Also avoid and raw beetroots, raw spinach and mustard greens as these allincrease heat and acidity.Beans: Avoid all beans except for tofu and mung lentils. Especially avoid peanuts as these cancreate inflammation.Spices: Cinnamon, coriander, dill, aniseed, cardamom, fennel, turmeric, fresh ginger and smallamounts of black pepper are good, but the following spices strongly increase heat and should betaken in moderation: Asafoetida, dry ginger, cumin, fenugreek, clove, celery seed, salt, andmustard seed. Chilli peppers and cayenne should be avoided.Meat and Fish: Chicken, pheasant, and turkey are preferable; but beef, seafood, and egg yolkincrease inflammation.Superfoods: Chlorella, Spirulina, Wheat grass, Barley grass, Kalamath lake algae, seaweeds allhelp to cool the system and clear inflammation.Kapha DietUse this diet to help clear mucus, heaviness, sinus congestion, think tongue coating, tiredness,sluggishness, high cholesterol, oedema and during winter monthsGeneral Treatments Please just eat what is appropriate for you. If you are intolerant of any food or simply do not like it then please avoid it.
Avoid yeast, salt, cheese, yoghurt, chocolate, and refined sugars and flours as these increase mucus. Avoid overeating, especially at night. Do not eat when you are not hungry. Do not eat between meals. Do not eat cold foods A primarily vegetarian diet is highly recommended. Include ginger in your daily diet: take a pinch of fresh ginger root with a few drops of lemon juice before each meal. Favour foods that are light, dry, and warm as these reduce mucus. Reduce foods that are heavy, oily, and cold as these increase weight and mucus. Favour foods that are spicy, bitter, and astringent (e.g. ginger, asparagus, tea) as these help to dry excess fluids in the body. Reduce foods that are sweet, salty, and sour (e.g. cakes, crisps, vinegar) as these increase fluids in the body.Dairy: Low-fat milk is better. Always boil milk before you drink it (making it easier to digest)and take it warm. Do not take milk with a full meal, or with sour or salty food. Add somecardamom or ginger to whole milk before boiling it to help reduce any mucus generatingproperties. Use goat’s milk or water milk down 50/50. A little ghee (clarified butter) is fine.Avoid eggs, cheese, yoghurt and buffalo milk.Fruits: Lighter fruits, such as apples and pears, are better. Reduce sweet, heavy or sour fruitssuch as oranges, bananas, pineapples, figs, dates, avocados, coconuts, and melons, as these fruitsincrease mucus.Sweeteners: Use a little honey (2 tsp/day) as it helps to reduce mucus. Reduce all other sugarproducts.Beans: All beans are fine, except tofu as it is very cold.Nuts: Reduce all nuts as they are too oily.Oils: Reduce all oils but flax, corn and sunflower is ok.Grains: Increase barley, corn, buckwheat, quinoa and millet as these are slightly drying orwarming. Avoid or do not take too much wheat, rice, or oats, as they increase heaviness andmucus.Spices: Include all spices except for salt. Salt increases water retention and mucus whereasspices increase warmth in the body.Vegetables: Increase asparagus, aubergine, beetroots, broccoli, cabbage, carrot, cauliflower,celery, garlic, ginger, green leaves, kale, onion, potato, pumpkin, radish, sprouts. Reduce okra,olives, tomatoes, cucumbers, sweet potatoes, and summer squash as these increase fluids.
Meat and Fish: White meat from chicken or turkey is fine, as is seafood. Avoid or reduce redmeat and pork. Practitioners Stockists