The Healing And Nutritional Properties Of Ginger
Ginger it is considered an Ayurvedic super food and one of the most important and universal of all herbs and spices.
It can be taken in dry powdered form but fresh ginger root is more beneficial.
Fresh young ginger can be peeled, sealed and refrigerated, lasting for about 2 weeks.
You can also freeze it peeled and sliced or whole.Whole unpeeled ginger can keep indefinitely in a freezer bag.
If you are using unpeeled frozen ginger, cut off as much as you think you’ll need, and slice it or grate it while still frozen.
I recommend however, that you keep it fresh and slice it as needed for purity and optimal health.
Grow your own Ginger at home
Using fresh ginger you purchased at the market, break off a piece about two inches long and place it in a pot with sandy soil such as cactus soil or soils used to grow tropical plants.
Water it regularly to keep the soil slightly moist and the root should start to grow in four to five weeks.
Whenever you need some ginger, dig up the root underneath the soil and and break off a small portion. The ginger root will continue to grow. Click here for a more detailed explanation on how to grow ginger at home.
General uses of Ginger
Fresh or dry powdered ginger is often used in cooking as a warm and pungent spice not only for flavoring but also for assisting with the digestion of other foods. It pairs well with Turmeric.
Ginger is generally used as an infusion (in the form of tea) where it is prepared by cutting the root into thin slices and infused into hot water for at least five minutes before straining.
The infusion is often sweetened with honey or other natural sweeteners for healing and health.
Healing properties of Ginger Continue reading
Turmeric Recipes For Healing And Health
Turmeric is sometimes mixed with other warming herbs, often ginger in the Ayurvedic diet.
The combinations allows for a proper synergy of herbs with food for healthy eating and digestion.
Turmeric doses and preparations
I often use about a teaspoon (a piece the size of my thumb) of chopped or grated fresh turmeric for a meal for two to three people.
Most of my Ayurvedic food recipes generally call for turmeric as an essential ingredient.
When using turmeric in Ayurvedic treatment, you should be careful not to take in excessive doses.
A dose of up to 3 grams of dried turmeric root or 0.5 milliliters of turmeric oil per day has been shown to be safe.
Too much turmeric may thin your blood and contribute to bleeding disorders. Excessive intake of turmeric may cause stomach upset.
Like most foods turmeric is better consumed fresh because it hasn’t been processes in any way and all its natural elements are intact. Buy organic if you can from your local health food store or farmers market.
Buying the herb fresh will often be cheaper and will also be free of many chemicals which are usually added to nutritional supplements.
The rhizomes or roots of the turmeric plant (Latin Curcuma longa) are often sun-dried and then ground to a powder which is use as a spice (found in most curries).
When using turmeric as a spice it can be sautéed in ghee or added to foods as they are being cooked. The Ayurvedic diet recommends cooking turmeric before you eat it.
Turmeric has a potent color, aroma and is quite flavorful. Continue reading
The Healing And Nutritional Properties Of Turmeric
Turmeric is a powerful healing food that has been used in the ancient India systems of medicine for thousands of years.
It is one of the most commonly used herb and spice in the Ayurvedic diet and it has many health benefits.
Turmeric – An Ayurvedic Super Food & Herb
Turmeric looks similar to ginger and can be identified by its bright golden orange color.
Typically the root of the plant is used, either fresh or dried.
It has a peppery, warm and bitter flavor and a mild fragrance slightly reminiscent of orange and ginger.
Grow your own Turmeric at home
Using fresh turmeric you purchased at the market, break off a piece about two inches long and place it in a pot with sandy soil such as cactus soil or soils used to grow tropical plants.
Water it regularly to keep the soil slightly moist and the root should start to grow in four to five weeks.
Whenever you need some turmeric, dig up the root underneath the soil and and break off a small portion. The turmeric root will continue to grow. Click here to check out a more detailed explanation on how to grow turmeric at home.
General uses of Turmeric
Fresh or dry powdered turmeric is often used in cooking as a warm, bitter and pungent spice not only for flavoring but also for assisting with the digestion of other foods. It pairs well with Ginger.
Turmeric can be used as an infusion (in the form of tea) where it is prepared by cutting the root into thin slices and infused into hot water for at least five minutes before straining.
Nutritional Properties of Turmeric Continue reading
Ayurvedic Cold Remedy And Recipe
Well here in North America, autumn is upon us and the weather seems to be gradually cooling.
Those who have a lot of pitta or fire in their constitution may find this to be a relief.
However, you should be careful not to expose yourself to the cold to quickly or abruptly.
Getting a chill from a change in weather is one way to catch a cold.
Prevention is the best cure so stay warm by dressing warm (from head to toes) and gradually allow yourself to feel the cold – wet or dry.
If you however do end up catching a chill or cold virus then try this Ayurvedic remedy for immediate relief.
As soon as you feel something coming on take this ayurvedic remedy to prevent it from getting worse.
Ginger Cinnamon Tea Ingredients:
1 teaspoon or thumbs nail size of grated ginger
1/2 teaspoon of freshly ground cinnamon or 1 small cinnamon stick
A pinch of cardamom powder or 1 crushed cardamom pod Continue reading
How To Make Ghee – Simple Ghee Recipe
Ghee is regarded as one of the best food sources in the Ayurvedic diet and it is considered beneficial for all doshas. The yogis and practitioners of Ayurveda consider it to be a very sattvic (balancing & harmonizing) food because it lubricates all the muscle tissues of the body.
Making ghee gets rid of impurities (fats and milk solids) and water out of the butter so you are left with healthy clarified butter.
Ghee can be used in most recipes for flavouring and cooking. Here is what you need to make your Ghee.
Ingredients & Materials: 1 pound unsalted butter (organic if available), a large pot or sauce pan, A few sheets of cheesecloth, a strainer, a clean container or one pound glass jar with a lid.
1. Melt the butter in a large pot or sauce pan on low to medium until it comes to a boil. You will start to hear a popping sound. Do not stir.
2. Continue to cook the melted butter over low to medium heat. It should continue to pop and bubble and some foam may appear on top. You can skim off and discard the foam if you like but leaving it won’t affect the ghee.
3. Remove from heat when the popping sound and bubbling noise quietens down. Sediment at the bottom of the pot will start to turn golden brown. The ghee will turn to a clear golden or amber color. This usually takes about 20 minutes. A darker color means overdone ghee so it’s important not to leave the ghee on the heated stove.
4. Leave the heated ghee to cool for 10 to 20 minutes and then line a strainer with some cheese cloth and strain the ghee into clean containers (sterilized jars work great). Continue reading
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