School of Ayurvedic Diet & Digestion
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521 likes  RECIPES WITH ITBasil'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... 208 likes RECIPES WITH ITRed meat strongly rebuilds deficient blood. It is especially useful in late summer and early fall. Red meat increases Pitta and Kapha. Too much red meat clogs the lymphatic system (Kapha blocking Vata in rasa dhatu), and causes blood stangation... 301 likes RECIPES WITH ITCloves are native to India and Indonesia. They are the aromatic dried flower bud of a tree in the same family as Eucalyptus and Guava (Myrtaceae family). Cloves resemble a nail in shape. The English name 'clove' derives from the latin 'clavus'... 182 likes RECIPES WITH ITHot, pungent, antiemetic, appetizer, digestive, spleen tonic; stimulates saliva.  (5.00 out of 5 stars) 1 rating, 291 likesRECIPES WITH ITEver reach for dried ginger as a quick replacement for the fresh root and assume it's an apt substitute? Ginger is ginger, right? Actually, not at all. Dried ginger packs a... 85 likes RECIPES WITH ITLamb fat is heavy. Muscle fats are widely used in ayurveda for convalescing (recovering from illness). However, muscle (mamsa) and muscle fats (vasa) are heavy for digestion. Downstream, they cause 'sroto-rodha' or blockage of blood. After several days... 88 likes RECIPES WITH ITIntroduction You'll feel warmed to the bone and relaxed after eating molasses. The gooey and thick nature of this sweetener gave rise to the famous phrase "as slow as molasses." One client observed these qualities, "The molasses... (5.00 out of 5 stars) 2 ratings, 102 likesRECIPES WITH ITParsnip is native to the Mediterranean, where it is cultivated like carrots. Can't find an ingredient? Make sure you aren't filtering results by diet. |
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