Ayurveda has always rubbished the notion of ghee being responsible for high cholesterol or heart ailments.
The key here is moderation of consumption and a combination with the right foods which balance out the nutritional benefits.
The best way for Indians to decrease bad cholesterol is by leading a fit lifestyle and eating foods in tune with the seasons. When the ghee is made from fermented butter of the desi cow milk as is traditionally done, it is indeed a superfood.
The Khapli is a heritage wheat grain which originated from the wild wheat grass . It has not been modified or tampered with at the chromosome level and has the right content of gluten and minerals which occur naturally in this grain.
The amla is a main ingredient in the Chyawanprash. We also have Amlaprash with an extra dose of Amlas and misri (unrefined rock sugar) replacing the Jaggery for the summer! A jammy mix of herbs and spices in an ancient Ayurvedic recipe is the secret behind this bottle of dark, sticky wellness. While the concoction of ingredients may vary from one recipe to the next, the organic amla is essential and a constant in the making of a chyawanprash.
“Treat season” is something every home takes advantage of. Ovens come alive with the aromas of warm ,woody spices like cinnamon, ginger and nutmeg. Dried fruit , nuts and seasonal fruit are dunked in syrup, mixed into batter and added as a garnish. A home made sponge cake with all these flavors adds to the warmth of a table.
The TBOF hand pounded peanut chutney consists of delicious flavours and equally amazing textures. This adds a wholesomeness to any meal, be it simple or elaborate. A nice fat jar of this chutney comes in very handy as it can be added to so many dishes to add an extra zing for visual and taste appeal. Let’s start by looking at some of our favourite comfort foods!
Ayurveda believes that the waxing period of the moon is a time when all of nature is at its heightened sensory state. The blades of grass, the nectar in the flowers is thought to be at optimum, enhanced by the vibrations of the waxing moon. The ghee that is made at the eve of the full moon is believed to imbibe all these tremendous nourishing properties thereby increasing the nutritive value of the full moon ghee.