Cleansing with Khichadi

Why do we love Khichadi in Ayurveda?

Khichadi is a very simple, staple food in Ayurveda that we like to use during the times we cleanse to detox and increase our digestive fire.  It helps to improve the function of our metabolism as well as reducing any build-up of toxins in our body. 

Why is this necessary?... Let’s look at what you consumed over this last week.
What did you eat during work time, when you ordered in or dined out, and what you are consuming on the weekend?

We constantly put our body through stages of irregular food intake – which in turn can change everything in our system; from the way we eliminate waste, to our sleep, our mood, and our thought patterns.

In order to give our system a break and improve our immunity and gut health, we suggest a simple combination of mung beans and rice in Ayurveda. This combination creates a perfectly balanced and nutritious dish. Khichadi is especially good in cases of poor digestion as it promotes the elimination of toxins (Ama) in the body - making it the perfect choice for detoxification in Springtime.

Why do we love to detox in Spring?  

The digestive fire (Agni) burns the strongest during the winter months (this is so we can digest heavier food, producing enough heat for the body during the colder time of the year). Because of this, it is during Winter that we crave savory, fatty, or sweet foods - which in return creates more Kapha accumulation (a comfy little fat patch for warmth) in our body.

In Spring, when it gets warmer, the excessive Kapha starts to melt and can lead to sluggishness, increased phlegm, respiratory congestion, hay fever, and Spring flu. The melting of the Kapha reduces our internal digestive fire down to a small flame.

Because of this, Springtime foods need to be lighter and easier to digest – kickstarting and stimulating our digestive fire (Jadhara-Agni) and metabolism (Dhatu-Agni).  If this does not happen, we can create allergies and ‘colds’, digestive disorders, and other Kapha imbalances.  The ‘spring fatigue’ we often see throughout the general population is only one consequence of our digestive fire dwindling - yet still feeding the body heavy foods.

In order to reduce the excess Kapha build up in the body and to not only ALLOW but ENCOURAGE the melting of our winter ‘fat patch’; foods in Spring need to be bitter, pungent, and astringent. Light meals, especially in the evening, such as warm soups and Khichadi should be consumed. This is the perfect time to do a detox or to do a fasting regime.

Khichadi Recipes

1 cup of rice
½ cup mung beans (peeled)
4 - 6 cups of water
1 tablespoon of ghee
½ teaspoon cumin powder
½ teaspoon coriander seed powder
¼ teaspoon turmeric powder
1 flat teaspoon of finely chopped fresh ginger
1 pinch of salt
(1 pinch of Asafoetida)

Wash the mung beans and rice.
Heat the ghee and roast the spice powder in it for 1 minute, add the ginger.
Add the mung beans and rice and roast for another minute.
Add water and cook until soft (30-40 minutes).
Add mineral Salt and Coriander to taste.

The rice can also be prepared separately from the moong beans. It is important that the consistency of both is rather smooth - like a soup or stew. If you prefer you can also add other spices to your Khichadi: cloves, cardamom, paprika powder, pepper, asafoetida, and finally coriander or curry leaves.

Spring tip for a morning drink: Add the juice of half a lemon and a teaspoon of honey in a glass of lukewarm water and drink first in the morning.

Breakfast Porridge with Rice Flakes

Rice flakes are boiled, rolled and flattened rice, also known as “beaten rice”. Rice flakes have a very low cooking period which makes it a fast and easy dish in the morning or as an additive to other main dishes.

From an Ayurvedic perspective, Rice flakes balance Vata and Pita and can aggravate Kapha if taken in excess. The Rasa (Taste) is sweet, Virya (Potency) is cooling, Vipaka (Post digestive effective) is sweet and Guna (Qualities) is unctuous.

Winter is the time to nourish and strengthen your body with warming nutritious and unctuous foods. A porridge with seasonal stewed fruits is the perfect way to start your day.

Serves 2

Ingredients:

½ l Milk (alternative almond milk)
6 tbsp Rice Flakes (if your rice flakes are very thin, use more)
2 Dates chopped
1 tbsp crushed Almonds
a pinch of Cinnamon
a pinch of Cardamom
1 tsp Ghee

Heat the milk in a saucepan add ghee, cinnamon, and cardamom to it. Over low heat add rice flakes, dates, and crushed almonds while stirring constantly. Allow to cook the mixture for 5 to 10 minutes or until porridge is formed.

Stewed fruits

Ingredients:

Ghee
a pinch of Cardamom
A pinch of Cinnamon
1 Apple
1 Pear

Peel and core apple and pear, cut into slices, not to thin not to thick. Warm ghee up in a pot add cinnamon and cardamom until fragrant. Add apple and pear and boil for 5 to 10 minutes or until soft.

You can garnish your dish with coconut flakes and roasted sesame seeds.

Enjoy ~ Undine

Masala Chaí

Chai means as much as “mixed-spice tea” or simple “tea” which originated in India and gained popularity around the world. You can find chaí nowadays in most coffee places, traditionally it is made with black tea and a range of different herbs and spices.

Winter is the perfect time to warm up your body with a nourishing warm drink and therefore I would like to share my favorite Masala Chai recipes from the province of Gujarat in India.

Preparation time: 20 minutes
Portions: 4 - 6

Ingredients:

3 - 4 cloves, roughly ground
4 green cardamom pods, ground
1/2 cinnamon stick, 1 - 1,5 cm long
2 tsp fresh grated ginger
1/2 tsp fennel seeds
3 tsp tea leaves
0,6 l milk
jaggery (or similar natural sugar), for taste

Bring 750 ml water to boil and at all spices to it. Let it simmer on medium heat for 2 minutes.

Add the tea leaves to it and allow it to boil for another minute. Reduce the heat and let the tea steep for 5 minutes. Pour the milk and bring the tea to boil again. Reduce the heat again and let it simmer for another 2 minutes.

Take the pot from the stove and pour the tea through a strainer into cups or mugs and serve hot with sugar on the side for individual sweetening.

If you have your chaí with honey, please make sure to wait until the tea is room temperature before adding your honey.

Enjoy ~ Undine

Ayurveda for elderly

Aging is a natural process and with the support of Ayurveda, it can be healthy, making elderly people independent rather than depending on others and not be able to fulfill daily tasks. Health is not just physical or a body that is free of diseases, instead, real health is the balanced functioning of a sattvic mind, sense organs and a content soul within the body.

The treatment of the elderly in Ayurveda is explained under the category of ‘Vridhopacharaneeyam’.
To improve the individual's health we recommend the use of powerful herbal formulations, to practice meditation, yoga or other exercise forms and the use of Ayurvedic oils to improve the elderly's quality throughout the year. A daily / seasonal routine, a well balanced and nutritious diet, counsel work, Rasayana Therapy, and lots of love is the remedy to grow old with a strong immune system.

Rasayana Therapy means the Path (āyana) of essence (rasa). This part of the science deals with anti-aging, longevity of life span, improvement of physical strength as well as brain function and the treatment of various diseases. Rasayana Therapy along with body Therapies like Shirodhara or Abhyanga will recharge the aged individual and restore lost energy.

Introduce your loved Parents or Grandparents to the holistic world of Ayurveda for a healthy, happy and harmonized aging.

If your beloved ones aren't able to meet us in Palmwoods, get in touch with us, we are happy to come by and visit them at home for a delicious cooking session, providing them with herbal medicine or get treated with specific therapies to improve health and wellbeing.

Aloo Matar - an easy potatoe and peas curry

This Punjabi dish from the Indian subcontinent is easy to make and spices up your kitchen table. Aloo Matar is a  creamy tomato dish containing out of potatoes and peas. Enjoy the tastes ~ Undine

Ingredients

• 1 tbsp Ghee - or other oil

• 1/2 tsp cumin

• a pinch of Asafoetida (Hing) - optional

• 1 large yellow onion, diced

• 4 garlic cloves, minced

• 1 tbsp minced ginger

• 1 bay leave

• 2 tbsp chopped coriander

• 1 tsp garam masala

• 1/2 tsp turmeric powder

• 1/4 - 1/2 tsp cayenne pepper, to taste - if you prefer it less hot, use less cayenne

• 1/2 tsp salt

• 3 tomatoes chopped - alternatively, half a can-dized tomatoes

• 4 dutch cream potatoes, peeled and cut into 2cm pieces

• 1 cup green peas, fresh or frozen

• 2 tbsp cream (optional)

Instructions

1. Heat the Ghee in a large pot over medium heat and add cumin seeds, fry for a couple of seconds. Sauté until soft, about 5 minutes and add a pinch of Asafoetida to it. Add the bay leaves, garlic, and ginger and fry everything for about 1 minute.

2. Add the garam masala, turmeric, cayenne, and salt. Stir to coat the mixture, then add the tomatoes. Sauté until the tomatoes have softened and starting to break down for about 5 minutes.

3. Blend the sauce with a stick blender or food processor.

4. Add one cup of water, the potatoes, peas, and 1 Tbsp Coriander.

5. Bring everything to boil, then turn the heat down, cover with a lid, and let the mixture simmer until the potatoes are tender, usually 10-15 minutes.

6. Optional you can add 2 Tbsp cream to the mixture. Garnish with remaining coriander and serve with Basmati Rice, Roti, Naan or fresh bread.

You can transform this dish into a vegan version as well, by replacing the Ghee with a Vegetable Oil and instead of cream, coconut cream (be careful not to use too much coconut, since it makes the dish heavy and harder to digest)

Refreshing Summer Mask

Restore your skin

with a rejuvenating summer mask

Summertime is Pitta time and with the increasing intensity of the sun, our facial skin starts to suffer as well.

This is the perfect time for a self-made facial pack made from pure ingredients out of nature to give your skin a kickback of freshness and moisture.

Papaya mask

1 tbsp ripe Papaya 1 tsp Yoghurt 1 tsp Aloe Vera gel

The enzymes of the papaya act as a powerful exfoliator and dissolve inactive proteins and dead skin cells. Yoghurt is antibacterial and antifungal which both help to fight acne. And Aloe Vera has a cooling effect that moisturizes the skin.

Avocado mask

3 tbsp ripe Avocado Rosewater

Mix the Avocado with the Rosewater until you have a thick, homogeneous paste.

Avocado is a natural booster that contains vitamins B, C, E, and D which all help to restore skin, prevent wrinkles and promote softness. Rosewater helps to balance and reduces the redness of irritated skin.

Cucumber mask

1 tbsp grated Cucumber 1 tbsp Yoghurt Green Clay

Combine the cucumber with the yoghurt and add green clay to bind the mixture.

Cucumber contains vitamins and minerals that help to reduce inflamed or irritated skin and due to its high water content, it hydrates as well. Yoghurt has a cooling effect and green Clay helps to restore the balance of your skin.

Apply the mask to the cleansed face and décolleté, avoid the eye area. Use upward strokes to apply the mask and leave on for approximately 10 - 15 minutes. Use a downward movement to wash the mask gentle with warm water off.

Takra: A health drink for your wellbeing

There is hardly any other food that receives so much criticism and is made responsible for the development of diseases like dairy products. In the past Milk has always been worshiped as sacred food in almost all religions and cultures, from the milk baths of Cleopatra, to the Milky Way and so in Ayurveda.

Charaka says that Milk and Ghee are the strongest rejuvenator and best source to keep one healthy.

Today we have a look into Buttermilk which means ‘Takra’ in Sanskrit and how to consume it.

Takra has highly therapeutic benefits which are stated in the textbooks for the treatment of a variety of health disorders. Takra helps to cleanse the channels (srotas) of circulation and maintains the transport of nutrients (Rasa) into the bodily tissues (dhatus). The result is a strong immunity (Ojas), proper nourishment, strength, complexion, and contentment.

“He who uses takra (buttermilk) daily does not suffer from diseases, and diseases cured by takra do not recur; just as amruta (nectar) is for the gods, takra is for the humans.”

Buttermilk from the view of the western concept is high in Potassium, Vitamin B12, Calcium, Riboflavin, Phosphorus and Probiotics. Potassium balances blood pressure and helps to regulate the fluid system in the body, Vitamin B12 supports the nervous system and reduces signs of anemia, Calcium maintains healthy bones, Riboflavin also known as Vitamin B2 supports the oxygen household in the body, Phosphorus is needed in every cell and mainly in teeth and bones and Probitotics which are a microorganism help to promote your gut flora.

Takra is very beneficial for those who are suffering from any digestive disorders like IBS (Irritable Bowel Syndrom, Malabsorption) as well as Oedema, Hemorrhoids, Anorexia, Liver Disease or Anemia.

The processed Buttermilk which you can buy in shops has a heating energy (virya) and therfor is not as beneficial during the warm summer month, while the handmade yoghurt drink is cooling for your organism and fine to consume.

So now we know how good it is for your whole being, we want to show you how easy it is to make.

I recommend a natural organic yoghurt, or yoghurt direct from your closest farmer. The cleaner the food the better for your body.

Sweet summer Lassie

1 part natural Yoghurt

4 parts of Water

1/2 tsp Jaggery or Shakara-sugar

a pinch of Cardamom seed powder

a pinch of Cinnamon

1 tsp Rosewater

Mix the yoghurt in the water and add the rest of the ingredients to it. Blend the mixture by hand and enjoy it.

Savory summer Lassie

1 part natural Yoghurt

4 parts of Water

1/4 Cucumber

1 tbsp Mint

a pinch mineral Salt

a pinch of Cumin seed powder

a pinch Pippali powder

Mix the yoghurt in the water and add the rest of the ingredients to it. Blend the mixture by hand and enjoy it.

At last yoghurt or yoghurt drinks should not be combined with fruits, these are incompatible food combinations and hard to digest. Yoghurt on its own is fine in small amounts (half a cup) and works as a digestive, in larger amounts it blocks the bodily channels (srotas), because it is heavy and sticky.

Ayurvedic medicine is a complete diagnostic and therapeutic concept of how to cure or alleviate food intolerances. A stable, balanced organism will continue to be able to deal with the low quality of food in such a way that it does not make one ill or can course allergies. If you suffer from food intolerances, please contact your closest Ayurvedic therapist or nutritionist for help and advice.

Recipes for your Ayurvedic Summer Kitchen

Zucchini Basil Soup

Serves 4, 25 minutes

• 1 kg Zucchini

• 1 Tbsp Ghee

• 675 ml Water

• 1/2 tsp Cumin Seeds

• 1 pinch of Chilly

• 2 pinches of Nutmeg

• 1/2 Tsp Mineral Salt

• 1 fresh bunch of Basil

• 2-3 Tbsp Cream

Wash the Zucchini and slice into quarters.

Place the Ghee in a pot once heated add the cumin seeds and stir until fragrant. Add Zucchini and roast for 3-5 min.

Add chilly, nutmeg and salt. Stir the mixture for a couple of seconds and add water and simmer for 5 min.

Pluck basil leaves from the stems, wash and roughly chop. Add the basil leaves to the Zucchini mixture and use a stick blender until smooth consistency.

The cream is not necessary but it does increase flavor and texture.

For the big hunger: You can complement the soup with a slice of toasted bread and ghee or cottage cheese.