Lemon

Lemon

Lemon is one such wonder fruit which is nature’s gift to you. This article will reflect upon some of the health benefits offered by lemon to you as per Ayurveda.lemon can be used as a fresh fruit as well as for purposes such as making pickles, chutney, squash, lemon water juice, etc. It is also used in the preparation of many dishes.

Owing to the health benefits provided by lemon it is considered as a wonder fruit. Lemon balances all the three doshas – Vata, Pitta and Kapha. 

You may experience indigestion due to excessive eating or drinking, intolerance to certain foods, or taking pills on an empty stomach. The indigestion can cause burning sensation in the stomach, bloating or gassiness, nausea, etc.

According to Ayurveda, cold happens due to an imbalance of the kapha dosha. Lemon is very effective in managing cold and cough. Lemon works on an aggravated Kapha due to its ushna (hot) potency.

Lemon juice is very beneficial for the problems related to hair.

If you are on your weight loss journey, then drinking lemon juice can do wonders for you.

Lemon water helps in the weight loss as it increases the temperature of the body. This improves the metabolism and helps in burning the calories. Using lemon in your diet daily can help in the weight management by preventing the accumulation of fat in your body.

In order to lose weight, take 1 glass of warm water (150 ml), squeeze half lemon into it, you can add ½ – 1 teaspoon honey to it. Mix this mixture well and takes it empty stomach daily in the morning.

Lemons contain Vitamin C, which aids the absorption of iron from vegetarian diets and may help lower the risk of anaemia. 

Lemons increase saliva secretion, and thus, they may help in improving digestion. 

The presence of antioxidants and high vitamin C content in lemons may help boost immunity. 

Kidney stones are formed when citric acid salt citrate binds to calcium; consumption of lemon juice increases the urinary excretion of citrate and, thus, may reduce the risk of kidney stones.

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Acocado mousse

Acocado mousse

Ingredients

1 Cup coconut milk 

4 small avocados or 2 large

1 tsp limes juiced

2 tablespoon honey or brown suger

1 tablespoon chopped pistachio (optional)

cardamon half tea spoon

Instructions

In a blender, blend all the ingredients together, except the pistachios, until obtaining a lump-free, homogeneous, creamy mixture.

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Yellow coconut sambal

Yellow coconut sambal

1/2 Fresh Coconut or 100g cocont

1 Onion

1 Chile, fresh

1/2ts musted seed

60 ml -water

2 Galic

1/2 ts Turmeric

1/2 ts Cinnamon, ground

Curry leaf sprigs 1/4 ts Fenugreek

1 Lime, juice of

-salt to taste

Take coconut, chop the onion and chile and slice the galic. Place in a pan, add the water, cinnamon, turmeric, curry leaves and fenugreek and cook until onions are soft. Add the water, stir well and cook for a couple of minutes. Add the lime juice and salt to taste. 

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Sago recipe

Sago

4-5 tbsp sago or tapioca pearls

warm water to pre-soak sago

¼ cup water for pot

1 0 cup coconut milk 

⅛ tsp ground cinnamon

Salt

⅛ tsp cardamom 

2 tbsp brown sugar or jaggery to sweeten

cashew nut and rasins

Pour enough warm water over sago, just enough to cover. Let it soak in the water for about 6-7 minutes.

In a small saucepan, bring ¼ cup water to a boil. Add sago to pot, reduce heat and let simmer until water has almost evaporated.

Pour in milk, mixed essence, and spices.

Let mixture boil 10 minutes or until tapioca pearls are completely translucent. Add sugar or jaggery to sweeten.Take off heat and add the cashews and the raisins. You can serve this either hot or cool.

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VATA

         Where there is space, air begins to move, and the compound qualities of space and air manifest as cold, light, dry, rough, mobile, erratic, and clear. 

Think of vata as the currents of the body. The body knows the food goes in the mouth, then down and out. It is vata that ushers it along. There is nothing problematic about the qualities of space and air or their function. However, if a body has accumulated too many of these qualities, certain aspects can get out of balance. For instance, the fall season is windy, dry, and cold, so the body gets this way after a little while (unless, of course, one is taking care to keep warm, eat warming, moist foods, and drink warm water). Too many vata qualities can result in signs of imbalance, such as gas and constipation, increasingly dry skin, and anxiety.

HEALTHY VATA ENSURES THAT THE BODY HAS • Consistent elimination • Free breathing • Good circulation • Keen senses

 TOO MANY VATA QUALITIES MIGHT CAUSE • Gas and constipation • Constricted breathing • Cold hands and feet • Anxiety, feeling overwhelmed

People with a Vata dosha should eat small, regular meals and avoid combining too many different foods. Allowing sufficient time to eat and chewing carefully will ensure that pre-existing digestive enzymes in the saliva are released, making food easier to digest.

Important for Vata types: drink regularly and in plentiful quantities. Also important: warm drinks. Meals should also be predominantly warm and vegetables should generally be cooked, because sweet and warming dishes help subdue Vata.

The Vata type should avoid stimulating drinks. This includes cola, coffee and black tea. This is because they stimulate the human nervous system too much. Carbonated beverages should be avoided as far as possible too.

FOODS TO BALANCE VATA:

ALL FOODS WITH THE FOLLOWING PROPERTIES:

warm, oily, static, slimy, hot, slow, soft, liquid are suitable for Vata types because they

combat the air characteristics.

FRUITS

Sweet fruits such as bananas, coconut, apples, figs, grapefruit, grapes, mangos, melons, oranges, papayas, peaches, pineapples, plums, berries, cherries, apricots, avocado

VEGETABLES

Vegetables should always be well cooked and eaten warm. Green beans, carrots, okra, beetroot, celeriac, asparagus, sweet potatoes

GRAINS

Oats, rice, wheat

MEAT

eggs, fish, seafood, chicken and other white meat

MILK PRODUCTS

Ghee, milk, , yoghurt

SPICES & HERBS

Pungent spices, such as pepper, chilli, allspice and turmeric, only in small quantities, otherwise all spices can be consumed.

DRINKS

Drink plenty and focus on warm drinks. Herbal and spiced teas are particularly appropriate.

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Curry powder For the thuna paha

Curry powder

For the thuna paha

200 g coriander seeds

100 gcumin seeds

50 g fennel seeds

 (1 inch) cinnamon sticks

20fresh curry leaves

25g raw mungdhalor rice

5 cardomon

5 cloves

4 long pepper (Tippili)

5g asafodita

in a dry frying pan (skillet) set over a low heat, dry-roast ingredients separately 5 Minits.put all the ingredients into a spice grinder and grind into a fine powder. Mix the blended powder well and keep it in an airtight container .

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Dosha

Most people who have heard of Ayurveda have heard of the doshas. Dosha literally means “that which is at fault.”1 But doshas aren’t a problem until imbalance has been hanging around in the body awhile. 

These energies do good or ill, depending on whether they are in a relative state of balance. That’s why it is more important to understand how to maintain balance.

 Each performs a specific function in the body and manifests as a recognizable grouping of qualities. VATA (VA-tah) is the energy of movement. PITTA (PITT-ah) is the energy of transformation. KAPHA (CUP-hah) is the energy of structure and lubrication together

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Ceylon cinnamon

Ceylon cinnamon is a powerhouse of nutrients and helps your body in a variety of different ways. The oils found in Ceylon cinnamon are said to soothe spasms, lower cholesterol and reduce gas pain in the abdomen. Little amounts of cinnamon can also stimulate your appetite. 

Ceylon cinnamon is also said to be effective for diabetes patients, as it helps in lowering blood sugar. Cinnamon tea also helps in weight loss and also soothes menstrual cramps. A compound called ‘tannins’ found in Ceylon cinnamon can help in healing wounds by acting as an astringent.

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Pumpkin is a sattvic food

Pumkin 

According to Ayurveda, pumpkin is a sattvic food.Pumpkin a nutritious vegetable included in our diet possessing various health benefits. Pumpkin fruit is a natural coolant. It is used as a remedy for fatigue, body-ache, loose stools, intestinal worm infestation etc. It has beneficial effect on teeth, throat and eye. Seeds are considered as good brain tonic.

Pumpkin fruit is used to cure fatigue, thirst, cold, ache, throat and eye infection. It purifies the blood.

In children it cures excess body fat, gastric problems and irritable bladder.

Pumpkin seeds are used to treat irritable bladder and prostatic complains. They are anti-parasitic, taenicide and diuretic.

Seeds have beneficial effect on spleen, lungs and kidney. Treats gastritis, burns, chest pain, thirst, enteritis, bronchitis, fever, headaches, neuralgia, hemorrhoids, anemia, constipation etc

Leaves are easy for digestion. They are used as a remedy for nausea, fever, pain, biliousness, bladder disorders, stomach upsets, intestinal worms, bed-wetting, rheumatism, benign prostatic hyperplasia (BPH), burns and wounds.

Fruit stalk is used to cure heart burn.

Regular usage of pumpkin seeds is known to cure prostate cancer.

Seeds are also used as a remedy for whooping cough in small children. They are also used in malnutrition and improves breast milk production.

Whole plant is used to treat bronchial asthma, cough, edema, headache, cold, heart diseases, lung infection, piles, arthritis and fever.

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Curcumin

Sri lankan food menus

THE RIGHT WAY TO HAVE A HEALTHY AND BALACED LIFE

Sri lankan Ayurvedic Medicinal Spices

Curcuma

Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory

effects and is a very strong antioxidant.Inflammation is incredibly important. It helps

fight foreign invaders and has a role in repairing damage in your body.

Although acute, short-term inflammation is beneficial, it can be a concern if it

becomes chronic and attacks your body’s own tissuesIt may also help improve

memory and attention.

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Eramusu

eramusu

eramusu is a group of plants that grow in srilanka and different parts of the Indian subcontinent Chemicals in eramusu . might help decrease pain and swelling. Some chemicals might also help kill cancer cells or slow down their growth.for cancer, rheumatoid arthritis (RA), psoriasis, and many other conditions. It has traditionally been used for treating snakebites, scorpion stings, diabetes, urinary diseases, dyspnea, menorrhagia, oligospermia, anorexia, fever, abdominal colic and pain, dysentery, diarrhea, cough, rheumatism, headache, inflammation, pyrosis, skin diseases, leprosy, sexually transmitted diseases and cancer.

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Beet root soup

beet root soup

ideal food for February cleansing. They offer a healthy remedy to a congested spring liver.

2 Fresh beets

1 1/2 cups coconut milk (unsweetened)

1/4 Onion (red)

1/2 tea spoon cumin

1 table spoon lemon juice

1/2 cup Water

Spices

Salt, pepper, 

Instructions

Peel and chop the beets ,onion and cumin Cook them with the water in low-medium heat, covered, for 20-25 minutes or until tender.

mix it well adding coconut milk salt pepper

Serve in a soup bowl and top with fresh dill leaves and freshly squeezed lime juice. Enjoy.

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Bittergourd

bittergourd

Bitter gourd can be known as a valuable vegetable that contains many nutritional properties as well as medicinal properties . also very beneficial for some diseases. Therefore, in Ayurveda, gourd also has a special value.

 Also, gourd sambal, gourd curry, gourd salad, gourd band are some of the delicious dishes prepared using gourd.

Gourd is a very good food especially for diabetes patients. Raw gourd juice has the most benefits for diabetes. Eating gourd seeds can prevent the growth of cancer cells

Gourd also brings unlimited benefits for external disorders of the body. Best for eczema. It relieves aches and pains and also eliminates body heat. If there are open wounds, the flesh will grow in them. Relieves pitta and swelling. It purifies the blood and relieves phlegm and suppresses hunger.

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Papaya

papaya

Papaya, is a plant that grows in both wet and dry regions of Sri Lanka. It is now cultivated almost all over Sri Lanka. Papayas are native to Malaysia, South Africa and Papua New Guinea. As for the nutritional value of this plant, its edible parts are many.The fruit, both raw and ripe, can be used in many recipes. Papaya is taken raw to prepare pickles, stews, curries etc. Ripe papaya is also used to prepare a number of delicious food recipes and dessert recipes.this is a very valuable source of vitamin A. It also contains vitamin C. Also, its fiber content helps in eliminating constipation

Foods made from raw papaya should be consumed very sparingly in the early stages of pregnancy. Ripe papaya removes the deadness of the pregnant mother.Papayas pacify Vata, are okay in moderation for Kapha and Pitta. They are helpful for cough, asthma, liver and spleen disorders. The enzymes in papayas enhance digestion. Papayas are also a natural estrogen.Papaya leaves, latex (mix exudate), seed and fruits are extensively used in the treatment of pain, bleeding piles, constipation, dysmenorrhea, poisonous bites of insects and skin diseases.

 cold, cough

 asthma, respiratory disorders involving difficulty in breathing

 Liver enlargement, hepatomegaly

 splenomegaly, enlarged spleen

 low digestion strength

 oedema, swelling, inflammatory conditions.

 toxic conditions

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Vegetarian noodles soup

vegetarian noodles soup

5 to 6 cups good-quality vegetable stock

1 to 2 stalks lemongrass, minced

3 whole lime leaves

1 to 2 red chiles, sliced

4 cloves garlic, minced

1 thumb-size piece galangal , sliced into thin matchsticks

1 cup fresh mushrooms, sliced

2 cups baby bok choy, leaves separated and chopped if large

some boiled carrot

1/2 cup good-quality coconut milk, 

1 teaspoon brown sugar

1 tea spoon coriander

1 tea spoon curry powder

1 tablespoon fresh lime juice

1 to 2 cups cubed soft tofu

1/2 cup fresh basil, roughly chopped, garnish

1/3 cup fresh cilantro leaves, roughly chopped, garnish

rice noodles

Pour the stock into a soup pot. Add the prepared lemongrass, plus the lime leaves, chili, garlic, and galangal . Bring to a boil and continue boiling for 5 minutes, or until the broth is very fragrant.

Add the mushrooms. Reduce the heat to medium and simmer for 5 to 8 minutes, or until the mushrooms are soft.

Add the bok choy

Reduce the heat to low and add the coconut milk (if using), sugar, , and lime juice. Add the soft tofu and gently stir. Taste-test and adjust as needed

o serve, ladle soup and boiled noodles into bowls and sprinkle with fresh basil and coriander. Serve and enjoy.

galangal, and bok choy are available at Asian food markets.

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Murunga salad

murunga salad

Ingredients (for 2-3 servings)

Handful of fresh murunga Leaves

1 cup fresh grated coconut (or as required)

2 green chili sliced

2-3 small red onion/shallots slice

Salt to taste

1 tbspn fresh lime juice

Slice murunga leaves into very thin pieces

In a bowl, mix sliced onion, green chili, murunga leaf, coconut and salt together with lime juice.At this point, check the taste and adjust salt and lime juice as per taste if necessary.

Morunga is very beneficial for the bone growth of children as well as pregnant mothers. Iron, calcium, and vitamin sources needed by the fetus can be obtained by eating moringa leaves. Due to its ability to stimulate the milk of lactating mothers, morunga leaf everybody can buy in asian shops in german,.

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Kapha

kapha

KAPHA Only when you add water to sand does it stick together so you can build a sand castle with it. The earth element requires water in this same way to get tissues to hold together. Kapha is like glue: cool, liquid, slimy, heavy, slow, dull, dense, and stable. This grouping of qualities provides density in the bones and fat, cohesion in the tissues and joints, and plenty of mucus so we don’t dry out. Great,

 That is, unless the body becomes too heavy and too sticky, which can result in signs of imbalance such as loss of appetite, slow digestion, sinus troubles and allergies, or weight gain.

HEALTHY KAPHA PROVIDES • Strong bodily tissues • Hearty immune system • Well-lubricated joints and mucous membranes TOO MANY KAPHA QUALITIES MIGHT CAUSE • Weight gain • Water retention • Sinus or lung congestion • Lethargy and sadness

FOODS TO BALANCE KAPHA:

ALL FOODS WITH THE FOLLOWING CHARACTERISTICS:

dry, light, warming, pungent and bitter flavours help combat the sluggish nature of the Kapha type thanks to their stimulating properties.

FRUITS

apples, apricots, berries, pears, dried fruit, pomegranates, cherries, mangos, peaches, cranberries, raisins

VEGETABLES

artichokes, , lettuce, broccoli, chicory, peas, fennel, carrots, garlic, cabbage, peppers, mushrooms, radishes, beetroot, celeriac, asparagus, bean sprouts, onions

GRAINS

quinoa, millet, buckwheat, barley, oats, couscous

MILK PRODUCTS

buttermilk, soya milk, goat's milk, sheep's milk

HERBS & SPICES

cayenne pepper, pepper, horseradish, garlic, ginger, turmeric, cloves, cardamom, cinnamon, coriander, caraway, fenugreek, nutmeg, fennel, mint

DRINKS

herbal teas, teas with cinnamon, ginger and bitter substances

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Thambun hodi spicy soup

thambun hodi spicy soup

Thambun Hodda is one of the most delicious dishes in Sri Lanka

In case of constipation

To relieve body fatigue and pain after childbirth

To speed up wound healing

To increase appetite

To reduce menstrual pain

For colic

Bloating and vomiting

To cool the body

To protect against bacteria and viruses

To protect against dehydration

We are going through a time when we are really feeling the benefits of our old food patterns and medicines. Therefore, you will be able to find solutions to issues like maintaining immunity with spicy soup.For people with weak digestion (agni), it stimulates digestion and helps to increase appetite

Ingredients

 1 tea spoon tamarind pulp

2 cloves of garlic

1 teaspoons of pepper powder

 small fresh chili

Finely chopped red onion

A piece of cinnamon bark

1 tea spoon ginger 

Curry leaves

2 tea spoon Coriander seeds

1 tea spoon cumin seed

 Two teaspoons of fenugreek seeds

salt 

if you have galangal 1 tea spoon 

Method of preparation

In a large pan, mix together, all Ingredients,and Add enough water to get the desired consistency and boil for a couple of minutes.

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Properties of ghee

Properties of ghee

. Ghee is very beneficial for our body. People with gastritis can get a lot of stomach relief by adding some ghee/ghee to their food.

. When cooking with coconut oil, when it is hotter than 170 °C, the oil burns, but ghee can cook food up to a temperature as high as 250 °C.

 Ghee contains abundant vitamins A, D, E, K2.

 Because it is rich in biotonic acid, it is very beneficial to kill the toxic conditions in the intestines and maintain its health.

. It relieves stomach inflammation and is also beneficial for those with digestive problems.

Because it contains linoleic acid, it is also good for cholesterol. Therefore, it is also good for heart attacks.

. Even those who are allergic to milk can consume cow's oil without any problem.

. It is also good for constipation.

. Boosts immunity.

Due to the presence of vitamin E, various skin problems can be eliminated.

 People with dry skin, chapped lips, dry hair and burns can apply ghee.

. It is very beneficial to strengthen the bone system, balance hormones in the body, relieve bile defects, soften the voice, brighten the skin, and relieve depression.

. Stale ghee is used for medicine. As ghee gets older, its medicinal value also increases.

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Ghee - The Ayurvedic Holy Medicine

Ghee - The Ayurvedic Holy Medicine

Even by asking someone to eat ghee, one automatically feels that he is an intelligent righteous person. This is because ghee has more properties that increase consciousness, sperm, ojas, power colors, and vision. The ancient Indian philosopher also said, "Rinang Kritva Ghritah Pibe" "Go into debt to eat ghee" because ghee has so many qualities.

Ghee is indispensable for the preparation of some compound medicines in Hela and Ayurvedic medicine. The properties of ghee are mentioned in the Charaka sanhithawa of Ayurveda as follows

.In Hela medicine, such interesting and meaningful lines of poetry have also been used to describe the properties of ghee.

Valpenela Shaka

Fried and eaten with ghee

The one who ignores the women

For a hundred women

Ghee and ghee are oils made from cow and buffalo milk. After melting the butter made from cow's milk and removing the water vapor and milk proteins, the remaining oil is called ghee. This ghee is yellow in color. 

Making Ghee at Home

Making ghee is easy, and takes just 15 to 30 minutes, depending on the amount you’re making. All you need is one pound of unsalted butter, preferably organic. Place the butter in a heavy, one-quart saucepan, and cook uncovered over medium heat until the butter melts. Turn heat down to medium-low to maintain a low simmer. Keep a close watch, as the ghee can easily burn.

The butter will foam and sputter while it cooks, and whitish milk solids will begin to form on the bottom of the pot. Once the milk solids turn a light golden brown, take the ghee off the heat. Allow to cool for about 30 minutes, and then pour through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid.

Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. Always use a clean, dry spoon or knife when using ghee, as introducing water or food into the ghee will create rancidity.

Ghee is excellent for cooking and sautéing. Because it’s is a short-chained fatty acid, it has a high smoke point and thus doesn’t create carcinogenic free radicals when brought to a high heat. This means it’s one of the safest oils to cook. 

Spread it on toast instead of butter.

Add a teaspoon of ghee to your hot breakfast cereal.

Add ghee to your coffee—sounds strange, but it’s delicious!

Melt over steamed vegetables, potatoes, or rice.

Sauté your culinary spices in ghee and add to soups, stews and curry.

And, if you burn yourself while cooking, put ghee on it! Along with all its other benefits, it has a cooling property that soothes and heals.

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