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Basil and Mint open the channels, both physical and vibrational. In that way, they allow for nourishment to be carried deep into the dhatus or tissues.  Basil works deeper than mint but slower. So it's a good idea to alternate them in your chutneys.  Never cook with them but you can chop them finely and sprinkle on the food once it is no longer steaming.  My favorite way of adding Basil or mint to my meal is by making chutneys.  I am particularly fond of Grape / Basil Chutney. Here is the recipe for Grape/Basil Chutney (from Vaidya Mishra’s Health Compendium)  This makes about 1 cup of chutney. It's so delicious that it won’t last long. In the bottom of a wand blender, I put 1-2 tbsp of olive oil and the juice of 1 small lime, 1/8 tsp of salt and 1/2 tsp of Mum’s Masala. Then add about 1 cup of organic seedless grapes and “some” Basil.  I use about 10-12 large leaves or about 1/2 cup loosely packed.  You can play around with the amount.  Once you make it a few times you w

Barley is an amazing grain with so many benefits.  Most people only seem to think its great in turkey soup but I will give you many reasons to find ways to introduce Barley into you diet at least a couple of times a week. Mostly we find hulled Barley or pearl Barley on the shelf at the grocers.  Hulled is better than pearl as because the husk is removed but not all the beneficial coating that they remove in pearl barley.  But now I found out that flaked Barley is another option.  You can cook it like oatmeal for breakfast. It cooks in 10 minutes!  Whereas hulled Barley you have to soak overnight or for at least a few hours and then it still takes about 60-90  minutes to cook. Barley has some gluten which we do want to reduce. However it has about 50% less than wheat and the benefits of Barley outway the small amount of gluten present. Here is an exert from Vaidya RK Mishra's Health Compendium on the benefits of Barley: "In SVA we know that barley binds toxins through i

I hope you read the recent post on the benefits of Pomegranates by Dr Marianne Teitelbaume that I reposted.  I just wanted to share a personal experience about the benefits of Pomegranate. Yesterday I went out for dinner and chose what I could form the menu.  Later that evening I was at home and feeling tired and achy so was looking for a snack and decided to have some Pomegranate - within 15 minutes I could feel the benefits - less tired and perky.  Thinking back on the chicken wings I had for supper there definitely was not astringent qualities in the food.  Pomegranate is sweet juicy and astringent that helps to increase nutrient absorbtion.  I know it seems expensive to buy Pomegranates. In our store they are selling for $2.50 each.  But I always compare that to a tea or coffee at your local favourite coffee shop.  Also one Pomegranate feeds me for at least 2-3 snacks. It is a great pickme up in the middle of the afternoon when we need something to take us through to dinner.

We all know the importance of protein as the precursor of hormones, muscle and many other structures in our body.  By preparing the protein this way makes it is: 1. highly digestible 2. the protein molecules are microencapsulated by the chlorophyll from the greens preventing oxidation or the protein.  Then eating just 4 ounces of protein in the way - doubles the benefit - you get twice as much protein. 3. heme-iron is created preventing anemia You can use any protein but I prefer chicken (breasts steamed) or paneer prepared at home. But one can try using lentils or eggs - I have never tried.  Leafy green that I prefer is spinach or chard. I have also used collards, kale and Brussel sprouts however they make the blend more tough or fibery. The ratio of protein to greens is 20% protein to 80% green by weight.  If you buy a bunch of organic chard - you can weight it at the store - mine are usually about 300 Gm - that means you would need 60 Gms of protein.  I have a small kitchen

Here is a quick and easy meal which I made today - this is enough for 2 people Millet. .....,,,,,,,,,1/3 cup and add enough Mung beans to make 1/2 cup. Toast in the pan with 1 tsp of ghee then add 1 and 1/2 cups of boiling water and cook for 30 minutes. You can keep this warm in the oven if its ready before other dishes. Be careful that water does not boil completely away as the bottom will burn. Prepare your  Cilantro Chutney by putting 2 tablespoonfuls of organic olive oil in your small blender or cup for wand blender, add 1/4 tsp Soma Salt, juice of one lime and a small bunch of chopped Cilantro - blend just before serving.   Nice blend of sour, salty, bitter and astringent from the cilantro leaves.  Also is your best heavy metal detox.  Makes my taste buds sing. In a small heavy cast iron, frying pan put 1-2 tsp of ghee, 1 tsp of your spice mix or Mum's Masala (available from Chandika.com) salt to taste and then your favorite veggies. Today I used Brussels sprouts whic

Pomegranates are in season! While you may purchase pomegranate juice, you may be surprised to know you can actually make it fresh at home with a pomegranate juicer. As with anything else, the health benefits are always greater if you make it from scratch at home since the vibrant life energy (prana) and nutritional value decline the longer food sits around and oxidizes.  They sell several types of pomegranate juicers on Amazon.  A compound in pomegranate juice called p unicalagin prevents amyloid plaque buildup in the brain (which causes Alzheimer's). This compound also reduces inflammation in the digestive tract and in colon and breast cancer cells. The juice of pomegranates contains more antioxidants than grape, orange or blueberry juice, and even more than green tea (3x as much!) One study showed that drinking 5 ounces of pomegranate juice was able to lower blood pressure in just two weeks. It can also block enzymes that are known to damage joints in people with osteoart

We had a wonderful time cooking up a storm in m kitchen last Saturday.  I promised to post some recipes and menus in the following weeks.  Today lets get back to basics. The foundation of each meal is a lentil or small bean and a grain. The lentils or beans in order of preference are: MUNG BEANS (SKINNED), MASOOR LENTILS (RED LENTILS), SMALL FRENCH LENTILS, MOTH BEANS, GREEN MUNG BEANS. The yellow mung beans are easiest to digest and assimilate whereas the green ones will scrape the toxins out of the colon. Grains: Basmati Rice, Millet, (both gluten-free) and Barley which has a bit of gluten but has so many other benefits that the small amount of gluten is OK unless you are celiac or highly sensitive to gluten. Amaranth and Quinoa (white and red) - they cook up like grains but are actually seeds and high in minerals and make a great base for a light evening meal. So the grains are cooked 1 part to 2 parts water. The lentils or beans need a bit more water. The more water the

With the cold wet weather on our doorstep, here is a suggestion from Dr Marianne Teitelbaum. A hot tea to open up channels and stoke our digestive fire.  This is most important as the cold weather and winds aggravate Vata and shrink our shrotas and nadis Warming ginger mint lime tea! Start out the day with warm tea instead of a channel-clogging cold smoothie. Warm ignites the digestive fire which is very dull in the morning. The cold smoothie is putting out this flame as it is trying to ignite after a long night's sleep. Lime is better to take than lemon as it turns alkaline quickly once entering the digestive tract and it stimulates the flow of bile out of the gallbladder more than lemon. I have a whole chapter devoted to the gallbladder in my upcoming book, but I will tell you this: the liver dumps all the toxins into the bile for eventual removal into your intestines. Cold thickens the bile turning it into a sludge thus preventing its release. The toxins just sit there