Ayurveda believes that understanding the individual is the key to finding a truly balanced diet.
It places emphasis on making sure each dish is cooked and spiced in a way to achieve maximum digestibility, as well as superb taste and food value.
Improves digestion and absorption of nutrients, nourishes the skin, joints and all bodily tissues and improves memory and eyesight. It is one of the few oils that doesn’t change its molecular structure when heated thereby making it an excellent choice for cooking. Ghee pacifies vata and pitta and is acceptable, in moderation, for kapha.
Water Retention Reducing Soup
- 50g Barley
- 200g Asparagus
- Bunch fresh coriander
- 1tsp fennel seeds
- No Salt
Simmer for 1 hour
Help for reducing water retention, fluid accumulation and easing urinary difficulty.
Nourishing Carrot & Sweet Potato Soup
- 2 cups chopped carrots
- 2 cups chopped sweet potato or squash
- 1 cup chopped fennel bulb
- ¼ cup split pea lentils (red)
- 2 tsp ghee
- 1 chopped onion
- ½ tsp cumin seeds
- 1 inch chopped ginger
- 2 cloves garlic
- ½ tsp turmeric
- Salt & pepper to taste
- 1 tbsp Pukka’s organic Hemp Seed Oil
- Coriander leaves to garnish
Sauté the cumin and onion in ghee for 2 mins. Add carrots, sweet potato, fennel and lentils and cover with water. Bring to the boil. Add salt, pepper, ginger, garlic and turmeric and simmer until vegetables are soft. Allow to cool a little before blending to a smooth consistency. Before serving add Hemp Seed Oil and coriander garnish.