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(5.00 out of 5 stars) 1 rating, 414 likes Adzuki beans are known to have originated in China where they are used extensively in traditional medicine. They are a staple in the macrobiotic diet and very popular in Japan, second only to the soybean in terms of consumption and popularity. (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. 537 likes Promotes strength and solidity. Anabolic, but without creating stagnation. Regulates estrogen (phytoestrogens can increase or decrease estrogen as needed). Liver, Spleen Yin Tonic. Alfalfa is a urinary & GI membrane restorative. (Source: Holmes) 364 likes Frank Cook and I happened to visit our friend Aaron Wilson during apricot season in Jerome, Arizona. The Turks have a saying, 'the only thing better than this is an apricot from Damascus.' We should rewrite that phrase to include wild apricots from... (4.50 out of 5 stars) 2 ratings, 522 likes Its sharp peppery flavor is a sign that arugula is light and easy to digest for those with slow, cold digestion, or to help take a heavy meal and "lighten" it, so your body can assimilate the nutrients of the entire dish. (5.00 out of 5 stars) 1 rating, 378 likes Barley has an ancient history, and was first cultivated in the Near East. 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... ENZYME DEFICIENCIES
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