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Unveil Your Inner Radiance: 12 Ayurvedic Practices to Blossom in the New Year

As the first rays of the new year pierce through the winter chill, a potent energy stirs within us. It’s a yearning for change, a whisper that beckons us to shed the past year’s heaviness and embrace a vibrant new beginning. In Ayurveda any time of transition is seen as an auspicious opportunity for self-reflection, renewal, and alignment with our authentic nature Ayurveda teaches that true transformation begins from within. By incorporating these 12 transformative practices into your life, you can embark on a journey to nourish your body, mind, and spirit, setting the stage for a year brimming with health, happiness, and inner radiance. The Importance of Starting Fresh Just as spring awakens the earth after a long winter, Ayurveda emphasizes the importance of cleansing and balancing the body to prepare for new beginnings. Panchakarma, the ultimate detoxification process in Ayurveda, offers a deeper level of internal purification....
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Tabbouleh Salad With Pomegranate Molasses Dressing


                                    Image result for tabbouleh
Tabbouleh is a traditional salad across the Middle East. Classically there would be far more parsley than bulgur wheat – perhaps only a few tablespoons of cooked wheat would be used in the recipe below. However, I prefer a little extra to make the salad more substantial. 

What do you eat tabbouleh with?

Serve tabbouleh as part of a mezze spread, alongside BBQ chicken or lamb, with a chopped salad and flat breads. It’s also delicious with Turkish breads, and sliced veg such as avocado, olives and chopped tomato.

Is tabbouleh eaten hot or cold?

Tabbouleh is usually eaten cold, with hot dishes such as meat or fish to accompany it.

Where to store tabbouleh?

Tabbouleh is best eaten fresh, but you can store it in the fridge in an airtight container for a couple of days.

Ingredients  Serves: 4

  • 1/2 mug bulgur wheat
  • 1 mug boiling water
  • 75g parsley, chopped
  • 1 tomato, finely diced
  • Spring onion, white part only, minced (approx 25g)
  • 2 tsp lemon juice
  • 1 tbsp pomegranate molasses
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper

Method

  1. To cook the bulgur wheat, pour together the bulgur wheat and boiling water into a small pan. Cover with a lid and bring to the boil. Remove from heat and leave to sit for 20 minutes. When the bulgur wheat is cooked and all the water is absorbed, spread out on a cold plate to cool quickly.
  2. Toss together the cooled bulgur wheat, parsley, tomato, spring onion, lemon juice, pomegranate molasses, olive oil, salt and pepper.
https://www.souschef.co.uk/blogs/the-bureau-of-taste/tabbouleh-recipe 

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