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(5.00 out of 5 stars) 1 rating, 480 likes Asparagus has a delicate flavor and texture making it an ideal vegetable for gourmet cuisine! (5.00 out of 5 stars) 1 rating, 164 likes Bottle gourds feel like a cross between a cucumber and pear. They are common in Asia, but new to the United States. Bottle gourd is one of the earliest cultivated plants in the world, grown for its usefulness as a water carrying device when dried and... (5.00 out of 5 stars) 2 ratings, 720 likes Ancestors of the wild carrot came from Iran and Afghanistan, the center of genetic diversity for carrot. Carrots were bred from a species of wild carrot, called Queen Anne's Lace. Originally they were grown for their aromatic leaves and seeds. Since... (5.00 out of 5 stars) 1 rating, 343 likes The fiber in chickpeas is nearly 75% insoluble which remains undigested as it reaches the colon. This significantly bulks up stools for a satisfying morning elimination. As with many high fiber foods, beans have been shown to reduce cholesterol,... 114 likes Plantains have a festive yellow color and as you might guess, they are members of the banana family. While any Caribbean island dweller relishes a sweet banana for dessert or snacks, plantains are the preferred savory option for a meal. Plantains... (5.00 out of 5 stars) 7 ratings, 526 likes Oats have a slimy quality helping expectoration in Kapha when combined with spices. The slimy quality also helps soften the GI tract in Vata. Be careful with granola bars! Dry oats in any form absorbs moisture from the GI tract, aggravating Vata if... (5.00 out of 5 stars) 6 ratings, 665 likes This extremely nutritious pseudo-grain was originally cultivated on the high plains of the South American Andes Mountains. Although the wide variety of health benefits is just beginning to be studied and appreciated by modern western countries, the... ENZYME DEFICIENCIES
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