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Blog - ayurvedic

Fresh Sautéed Greens

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Two bunches (approx 4-6 cups) of fresh, young Kale, Collard Greens, Swiss Chard, Spinach, Dandelion Greens, and Beet Greens stemmed, ribbed and cut into thin strips

1 -2 Tbsp Ghee (Clarified Butter) or Coconut Oil

1 1/2 tsp Cumin Seeds
2 tsp Mustard Seeds

1 tsp ground Turmeric
¼ cup fresh Cilantro, stems removed & chopped
½ -1 tsp Hing (asaeofetida)
1 tsp Salt

1/3 cup chopped Nuts (almonds, cashews or peanuts)

Steam greens for approximately 5 minutes. Heat ghee or coconut oil on medium-high heat. Add cumin seeds and mustard seeds, stir and cook until the mustard seeds pop. Add turmeric, cilantro, hing and salt. Stir briefly to release aroma.

Add the greens and sauté for 2-3 minutes until flavors are blended.

Serve with chopped nuts on top

The Background of Ayurvedic Medicine

Taken from “The Yoga of Herbs – An Ayurvedic Guide to Herbal Medicine” written by: Dr. David Frawley and Dr. Vasant LadSPIRITUAL BACKGROUNDIn order to understand the Ayurvedic approach to herbs, one must understand the basic system of Ayurveda, which is a complete healing science, including the physical, psychological and spiritual aspects of life.The ancient [...]

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Turmeric – One of Nature’s Finest Herbs

Turmeric, an orange-colored spice imported from India, has been a staple in Middle Eastern and Southeast Asian cooking for thousands of years.In addition, Ayurvedic and Chinese medicines utilize turmeric to clear infections and inflammations on the inside and outside of the body. But beyond the holistic health community, Western medical practitioners have recently come on [...]

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Guggul – “One that protects against diseases.”

Guggul or guggulu (commiphora mukul, also commiphora wightii) is derived from the gummy resinous exudate of a plant closely related to myrrh that is found in arid to semi-arid areas of Northern India, Bangladesh and Pakistan. This tree has been used in Ayurvedic medicine for centuries, and Ayurvedic texts dating back to 600 BC recommend [...]

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