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Ayurvedic Stir Fried Brussels Sprouts
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This Ayurvedic Brussels sprouts recipe balances the three doshas (Vata, Pitta, and Kapha) with warming spices and digestive herbs. Ingredients: 2 cups Brussels sprouts, cut in quarters 1 tbsp ghee (or olive oil for a vegan option) ½ tsp mustard seeds ½ tsp cumin seeds ½ tsp turmeric powder ½ tsp red chilli powder ¼ tsp black pepper ¼ tsp asafoetida (hing) (optional, aids digestion) 1 tspn ginger garlic paste 1 green chili, chopped (optional) 1 tbsp lemon juice Himalayan salt to taste Fresh coriander for garnish Method: Boil the Brussels sprouts in water with ¼ tspn asafoetida. Drain water...
BUT FIRST HOT WATER! BUT WHY HOT WATER?
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Integrating Allopathic and Ayurvedic Medicine: A Comprehensive Approach to Healthcare
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FOODS IN AYURVEDA
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CUCUMBER AND CORIANDER SMOOTHIE

Cucumber and Coriander Smoothie Recipe: Handful of fresh coriander leaves Half cucumber ½ inch fresh ginger root 1 teaspoon of mix of cumin powder, fennel powder and turmeric: Chop them up, put them in a blender, add some warm water and give it a whizz. And there you go, the Ayurvedic green smoothie is ready to go. Best time to consume this smoothie: Mid morning around 11am, when the body clock is just getting into Pitta – heat related time. Benefits: Helps to reduce Pitta, heat and inflammation Helps to cleanse the liver. Helps to cleanse the blood Removes...