Ayurveda – A new life

There has always been time and me and never did we see eye to eye. We were always at odd with it.

Now that the life is a bit simpler with organic farming and just taking care of others and giving back to society.

I think its time to make peace with Time.

Time to make your call for healthy living in India begins on 14th November 2009.

We launch brand Kamadhenu Ayurveda in India at the prestigious India International Trade Fare 2009 at Pragati Maidan, New Delhi.

Hall 5 Stall 16

Will love to see you all there. Grace us with your presence.

Cheers!

Kanav

God Bless!

Go Organic Go Green Save Thy Earth!

Fennel seeds:

Saunf, the fennel plant is similar to the dill plants both the leaves and seeds are used in cooking. Fennel is delicate and fragrant. The bulb and the stalk are valued for their post digestive qualities the seeds are similar in appearance to cumin and close to the taste of aniseeds. The roasted seeds are ground to masalas and used as breathe refresher after meals and as a digestive aid. Fennel seeds are excellent for Pitta constitution and have been used in ayurvedic pharmacology for thousands of years and it excellent for all three doshas.

Try it, you wont regret it.

Go Green Go Organic Save Thy Earth

addendum: Courtsey our reader Mr. Gary Yuen

He said, September 26, 2009 at 2:00 am from the Ayurveda Encyclopedia: Fennel (Methica, Sonph) Energetics: Sweet/cold/sweet VPK= perhaps the most sattwic spice Actions: Stimulant, diuretic, carminative, sto- machic, antispasmodic, lactogogue Indications: Abdominal pain (gas or indigestion), menstrual cramps, hernia, diarrhea, colic, vomiting, morning sickness, nausea, anorexia, cough, dry cough, promotes semen, increases vision, raises agni, difficult or burning urination, digestion—children and elderly; promotes menstruation, nurs-ing mothers—increases breast milk flow.

Thanks Gary.

Ginger root:

Sunthi, this rhizome has been used in both Ayurvedic and Chinese medicine for over 5000 years. Native to Asia, ginger is used throughout Indian cuisine. Ginger has heating, cleaning, toning and stimulating properties. It is used for multitude for health purpose, such as digestive problems, muscular pain and constipation. 100 or varieties from the small green types to the delicate shell pink ginger are available in spring in India. Many fresh chutneys and condiments are used with ginger. It is also used in various curries, dhals, vegetable dishes, it is best for Kapha Vata type, although Pitta may use occasionally. All types may use it externally.

I personally like to chew the freshly grated ginger slices, excellent stimulant for digestion. You can make your own Indian pickle at home.

Step1. Grate 1 Ginger. Put it in a glass container.

Step2. Squeeze lemon in the container so that the ginger is submerged.

Step3. Add a hint of salt and sugar.

Step4. Place it in the sun for couple weeks.

The ginger in the glass container will turn red and the liquid too will be reddish.

Eat to your heart fill. Excellent as pickle for Kapha types. Remember don’t mix it with milk or curd.

Go Green Go Organic  Save Thy Earth