SERVES 2-3 PERSONS
AYURVEDIC NUTRITIONAL AND MEDICAL VALUES
This vegetable is routinely used in the Indian kitchen. It not only has nutrients like calcium and sulphur with medicinal values but it is full of micro nutrients and minerals that are essential for the maintenance of the body and its growth. It is very low in any fat contents and has zero cholesterol levels.
It has disease preventing and health promoting properties. Green chilli is a staple food of Indian cuisine. Rich in vitamin C, vitamin A and flavonoids, green chilli also contains minerals like potassium, manganese, iron and magnesium.
This has been medicinally used for various diseases and it is one of the most valuable ingredients added in various dishes. It is very good for heart patients as it reduces the risk of cancer and helps in weight loss. Two drops of garlic oil help to cure earaches.
One of the oldest spices, cinnamon is used in medicine and in cooking. It makes the food tastier with its extraordinary smell. It helps to lower cholesterol and can regulate the effect on blood sugar. It helps in arthritis pain as it is a high source of manganese, fiber, iron, and calcium.
It is pungent and offers warmth to any curry. Black pepper is one of the oldest and most important of all spices. It is a stimulant, aromatic, digestive and nervine tonic. It has a stimulating effect on the digestive organ and is a good home remedy for digestive disorders.
Its nutritional value has been evident for many generations and is being used for thousands of years. It is used as a diuretic, for digestion, for the heart, eyes and joints. It is low in fat, calories and is cholesterol free. Onion extract is very good for prevention of arthritis, cough and cold, asthma and bronchitis.
An aromatic herb, curry leaves are a unique flavouring agent. The leaves’ benefits are not just for its taste, but it is also used as a natural remedy, for many health conditions and disorders. It is believed that eating few fresh curry leaves daily manages diabetes, reduces cholesterol, aids weight loss and prevents development of cataract.
THE AYURVEDIC COOKBOOK
Get Fit in Just Two Weeks
by GITA RAMESH
In the Ayurvedic Cookbook, Mrs. Gita Ramesh describes the deep knowledge of ayurvedic healing science in the form of ayurvedic recipes. These Ayurvedic food recipes help to maintain a perfect balance and harmony within the human body. This ayurvedic cookbook describes self-healing methods with respective to balancing the Vata, Pitta and Kapha doshas using the herbs, spices, and vegetables. It is an Ayurvedic approach to food with scrumptious vegetarian cooking for a healthy life.
She is heart and soul behind the Kairali Group since its inception. Her status as a pioneer in the health and travel industry is reflected in award "Best Woman Entrepreneur for Promoting Wellness, 2010".
Launched the first ayurvedic centre in New Delhi in 1989 followed by The Ayurvedic Healing Village at Palakkad, Kerala in 1999. Today the company under its umbrella has over thirty centres in India and abroad.
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