SERVES 2-3 PERSONS
AYURVEDIC NUTRITIONAL AND MEDICAL VALUES
High source of vitamins, oats has a good balance of essential fatty acids, which are lined with longevity and general good health. It also helps to reduce the risk of cancer.
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.
It is an important medicinal plant, which helps in curing various health disorders. It helps in arthritis, rheumatism, liver disorders, etc. Celery contains minerals, vitamins and its oil has a specific effect on the regulation of nervous system with great calming influences. It also helps to reduce high blood pressure.
Very low in fat and a good source of vitamins and minerals. They act as a laxative and help in good digestion. These beans are very good antioxidants and contain excellent levels of vitamins A and C which help the body to develop resistance against infection.
One of the most nutritious, leguminous vegetables, rich in minerals, vitamins and antioxidants. Green peas are relatively low in calories and have no cholesterol. They are a good source of protein and contain soluble as well as insoluble fibre. Green peas are an excellent source of folic, acid, vitamin C, K and A.
Cumin has been used since ancient times as a spice with a distinctive flavor and aroma. It is useful in digestive disorders. In ayurveda, cumin seed water is given after intake of meals, which enhances digestion and is antiseptic.
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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