Tag Archives: Healthy_eating

YOGA ASANAS FOR EACH DOSHA

Standard

Yoga for ur Dosha w LilyPod http://lilypodyoga.comhttp://lilypodyoga.com

YOGA FOR YOUR DOSHA

VATA

  • Seated forward bend, child’s pose, vipariate Karani, janu-sirsasana, paschimottanasana & parivrtta, supra-virasana, upavistha-konasana and all variations, alligator twists, kurmasana, yoga mudrasana, eka pada rajakapotanasana, parsva upavistha konasana, SAVASANA.

PITTA

  • Salamba sarvangasana, adho mukha svanasana, supta padangusthasana, parsva upavistha konasana, any seated twist and variations, alligator twist, siddhasana, parivrtta janu sirsasana, trikonasana and parivrtta, marichyanasa I, II,, III, bharadvajasana, setu bandha sarvangasana, viparita karani, pincha mayurasana, SAVASANA

KAPHA

  • Surya namakar, adho mukha svanasana, vrksasana, trikonasana & parivrtta, virabhadrasana I, II, III, and reverse, SIRSASANA, salabhasana, navasana, upavsitha konasana, ardha chandrasana, purvottanasana, pincha mayurasana, dhanurasana, & urdhva, eka pada rajakapotanasana, vasisthasana, parivrtta janu sirsasana, short SAVASANA.

 

 

Advertisements

EAT HEALTHY – BE HEALTHY – SPICE SERIES WITH RECIPES

Standard

ImageHEALING WITH SPICES

CUMIN

According to Ayurveda, each food has at least one of six tastes or rasas: sweet, sour, salty, bitter, pungent, and astringent. We require each taste in our diet/each meal. Cumin is pungent ˛& bitter.

– It is considered the ace “ama” burner so it helps digestion.

–  Some of the Ayurvedic health benefits of cumin are that it dispels gas, eliminates toxins, is a mild laxative, and is anti-inflammatory

– It is also a “thermogenic” or heat-generating spice, escpecially useful now in wintertime

– Cumin is an excellent source of iron which is instrumental in keeping your immune system healthy

– Additionally, cumin has anti-oxidant properties to protect the body from free radicals. Roasted cumin powder can be used for ulcerative colitis, diverticulitis, and chronic malabsorption.  Cumin is an anti-dote to morning sickness.  Nursing mothers find cumin to be lactogenic, increasing the flow of mother’s milk, while its oil is effective against eczema.

Here are some simple home remedies  involving cumin:

  • For chronic indigestion and malabsorption, chew 1 teaspoon of roasted cumin and fennel seeds daily.
  •  To reduce fever, mix equal parts of cumin, coriander, and fennel seeds.  Add 1 teaspoon of this to 1 cup boiling water.  Steep for 10 minutes and drink.
  •  For stomach pain, make a mixture of 1/3 teaspoon of cumin powder, a pinch of asafetida powder (hing), and a pinch of rock salt.  Mix and chew well. Then follow with warm water.
  •  For nausea or an upset stomach, make a tea from 1 teaspoon cumin seeds and a pinch of nutmeg powder in 1 cup hot water. Steep for 10 minutes and then drink.
  •  For relief from menstrual pain, roast cumin seeds in an ungreased iron pan until they smell pungent. Chew a spoonful slowly, and then take 1 tablespoon aloe vera juice.

Cumin has long been used for its medicinal properties.  Studies also show that cumin seeds may contain anti-cancer properties. Cumin was shown to protect from the development of stomach or liver tumors. This effect may be attributable to cumin’s strong free-radical scavenging abilities, along with its capacity to enhance the liver’s detoxification enzymes.

Furthermore, a recent study has found that cumin has the ability to enhance memory and relieve stress.

Insert from “Vedic Healing” Madhavi Rathod.

RECIPE

SOUTH INDIA BULGUR BALLS (For wheat free alternative use: quinoa or millet)Good for: Vata, Pitta, Pitta-Vata & Pitta Kapha

Ingredients:
(Serves 2)

1/2 c bulgur
1 tbs walnut oil
1 tbs split urad dhal without the skins
3 crushed dried curry leaves
1 tsp coriander seeds
1 tsp cumin seeds
1 tbs fresh orange juice
1/2 tsp orange rind
1/2 tsp cardamon powder or crushed pods equal amount
1/4 tsp turmeric
1/4 tsp sea salt
1 1/2 c water

Garnish: 2 tbs minced fresh cilantro

Procedure:

Dry-roast bulgur in a cast-iron skillet over med heat for 7 min.
Using a hand grinder or large mortar and pestle, grind roast bulgur into a coarse flour.
Heat oil in a skillet and brown urad, curry laves, coriander and cumin seeds. Add bulgur flour, orange juice, orange rind, cardamon, turmeric, salt and water.

Mix, cover and simmer over low heat for 15 min.
Remove from skillet and allow to cool.

Knead into a dough and with lightly oiled hands, roll into 12 small balls.
Steam at “Bain de Marie” keeping water level below the bottom of the steamer.
Chinese steamers would be ideal.

Garnish with cilantro and serve with dhal and veggies.

Recipe borrowed from:
“A life of Balance” A complete guide to Ayurvedic nutrition & body type with recipes. By: Maya Tiwari

 CHECK OUT OUR YOGA TEACHER TRAINING IN MEXICO – FEB 2014 CLICK HERE

NAMASKAR