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10 Ayurvedic Warming Foods To Try This Winter For Healthy Skin & Hair ☃️❄️

Want to keep warm and have your skin thrive this winter season? Let’s see what trusty old Ayurveda has got to say about warm foods you should consume during the harsh winters! When the word winter comes to mind, the first thing which pops up is a hot cup of your favourite brew or your mother’s famous warm delicacy. Did you now that the food we eat is closely associated with the weather? Ritucharya is an ancient Ayurvedic practice and is comprised of two words, “Ritu” which means season and “charya” which means Regimen or discipline. Ritucharya consists of lifestyle and ayurvedic diet routine to cope with the bodily and mental impacts caused by seasonal changes as recommended by Ayurveda. Ritucharya is a powerful, health giving ayurvedic tool that helps us live according to the changes in season and make internal adjustments so that our doshas are in a state of balance. People do not know or ignore the suitable types of food stuffs to be followed in particular season, this ...
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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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