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Ayurvedic Tips for Aging in our sunset years🌛

Gray hair and wrinkles can be a testimony of wisdom. But in a stressful world we often get caught up in equating our worth with productivity that could weigh on us post-retirement. Everyone, at every stage of life is a gift to the world.  That said, aging does bring preventable and costly health challenges that we need to face squarely, from heart diseases, type 2 diabetes, obesity, arthritis, dry skin, falling hair, cognitive decline, stroke and cancer. There is also the possibility of depletion, loneliness and ageism. So, how can we look after ourselves better to ensure we are physically and mentally stronger as we age? Ayurveda is a holistic mind-body science which supports people through a comprehensive approach to live a healthier life right into their sunset years. It emphasizes that  aging  ( Jara ) is a natural process just like the seasons. It does acknowledge natural degenerative changes but recommends prevention, building resilience and an anti-aging regimen through its br
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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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