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(5.00 out of 5 stars) 1 rating, 476 likes Ajwain is native to the Middle East and is still common in Egypt as well as Indian cooking. Like turmeric, ajwain is a spice used to enhance digestibility rather than flavor. 585 likes Basil's warm and spicy aroma adds a passionate flare to any dish, bringing the heat of the Mediterranean sun to your table. Its bright green color and vigorous flavor is unmistakable in pesto. It adds verve to a home-made tomato sauce, and is a perky... (5.00 out of 5 stars) 1 rating, 188 likes The astringency of the beet can cause a fuzzy feeling on the teeth. 210 likes In the Middle Ages, caraway seeds were served with a bit of sugar as a digestive after a big meal, much the way sugar coated fennel is eaten after a meal in India. 253 likes The entire nightshade family (solanaceae) aggravates Vata and Pitta, due to the weak liver of these two body types. All peppers aggravate Pitta due to heat. Note that black pepper... (5.00 out of 5 stars) 1 rating, 109 likes This bright food is one of the lightest of root vegetables. It's the only root vegetable with as much flavor and freshness as leafy greens - something you can't get from a turnip or carrot. Imagine a root vegetable that's perfect for spring, and that... ENZYME DEFICIENCIES
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