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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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6 Elegant Ways to Serve Vegetables

Fresh vegetables

The delicate flavour of some vegetables deserves to be showcased with very simple, elegant preparation. Here we present a few delicious ways to serve some of them:

Steamed Asparagus: Chop off the tough white part of the stalk and gently peel the rest of the stalk. Steam until just done — it becomes a bright green when done. Drizzle with a simple dressing made from melted ghee, lemon juice, salt, and freshly-ground black pepper.

Grilled Fennel bulbs: These taste delicious grilled. Cut each bulb in half, steam until partially cooked and finish them on the grill. Sprinkle a little Organic Pitta Churna on the grilled bulbs and toss lightly. Serve warm.

Stir-fried Courgette: Peel and grate. Heat ghee in a pan, toss in a few cumin seeds, and when the aroma is released, add the zucchini and sauté on medium-high heat for about 5 minutes. Season, sprinkle a little lemon juice and toss lightly. Garnish with finely-chopped cilantro.

Sautéed Lettuce: Yes, lettuce tastes wonderful lightly cooked! Shred the lettuce finely. Heat butter, or ghee, in a pan. When hot, add the lettuce and toss. Cover and cook for 5 minutes. Season with salt and freshly-ground black pepper, add a little lemon juice if desired and toss well. Garnish with minced parsley.

Braised Sweet Corn: Scrape the corn off the cob with a sharp knife. Heat some ghee in a pan and add a pinch of asafoetida. When the aroma is released, add some brown mustard seeds. When they start popping, add the sweet corn. Add 3-4 tablespoons of water and cook, covered, for 5 minutes. Season and garnish with chopped cilantro and fresh grated coconut.

Baked Celeriac: Peel and cut into slices. Brush with a little ghee and bake until tender, turning over once. Season to taste.—

https://www.maharishi.co.uk/blog/6-elegant-ways-to-serve-vegetables/

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