What is healthy living all about?
Some find getting healthy cringe-worthy and relate it to engaging in rigorous, endless physical torment called exercise and eating tasteless food. But I'm here to prove that there is more to it than meets the eye, and replace those morbid inklins with a happy and rewarding experience.
Let’s take an overview of some of the herbs actions and uses. Herbs serve as foods in many ways because they contain vitamins and minerals and can be helpful in any diet and lifestyle modification program. There are many categories of herbs to choose from, as well as herbs from different healing systems such as, Ayurveda, Unani, Tibetan, Chinese and Western herbs, and we will explore some of these different kinds of herbs. I will try and cover at least three new herbs monthly, but first; we will take a look into the common spice rack, which is a very convenient way to discover herbal medicines.
Let's explore the kitchen - nature's medicine chest
Most culinary herbs are added to foods for flavor but have a specific purpose as well. Most are spices under the category of carminatives and digestives, which prevent and relieve gas and bloating etc., therefore aiding in the digestive process. In Ayurveda the digestive system is all important and usually the first site of disease due to imbalanced eating habits resulting in faulty assimilation and elimination. Carminatives also have an array of other uses. Most of these herbs are tonic, meaning that they can be used as foods and over an extended period of time without becoming toxic to the body. Some herbs have powerful constituents, and when used properly, work like finely tuned medicines, but if used improperly can also have some side effects. Though they are decidedly different from pharmaceutical drugs, its best to be under the guidance of a competent practitioner.
Let's explore the kitchen - nature's medicine chest
Most culinary herbs are added to foods for flavor but have a specific purpose as well. Most are spices under the category of carminatives and digestives, which prevent and relieve gas and bloating etc., therefore aiding in the digestive process. In Ayurveda the digestive system is all important and usually the first site of disease due to imbalanced eating habits resulting in faulty assimilation and elimination. Carminatives also have an array of other uses. Most of these herbs are tonic, meaning that they can be used as foods and over an extended period of time without becoming toxic to the body. Some herbs have powerful constituents, and when used properly, work like finely tuned medicines, but if used improperly can also have some side effects. Though they are decidedly different from pharmaceutical drugs, its best to be under the guidance of a competent practitioner.
Basil
Also called Holy Basil and Tulsi in Sanskrit and probably one of the most beloved plants in India. It is said to be sacred to Vishnu and his incarnation Krishna. It is said to open the heart and mind, bestow love, and be protective. Basil is a diaphoretic or sweat inducing herb, and is therefore good for colds and flu as well as lung congestion. Basil improves absorption. It opens the nasal passages increasing prana or air/breath quality, and is also used in promoting clarity of mind and better memory retention. Basil is pungent and heating in energy. |
Fennel
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Ginger
A common spice used in Ayurveda called sunthi( the dry variety), and gan jiang in Chinese. Usually the dried root is used but can be consumed freshly grated in a tea. It is used in the same way in Traditional Chinese medicine. It improves digestion and prevents nausea. Used synergistically with other herbs it enhances absorption and prevents gastrointestinal side effects. It relaxes the muscles controlling the digestive system. It is also a well-known anti-inflammatory and used in arthritis. Ginger is spicy hot and pungent in energy and considered stimulating or blood-moving. |
Cinnamon
Is also called twak in Sanskrit and gui in Chinese. Is often used in harmonizing the flow of circulation. Like most digestives it kindles Agni or the digestive fire. It us medicinally used for colds and flus and for those of Vata (air) constitution. Like ginger it is almost a universal medicine and culinary spice and is the basis of the Three Aromatics along with cardamom and bay leaves. Cinnamon appears in many Ayurvedic formulas. It is heating in energy but less likely to aggravate Pitta (heated)conditions. Cinnamon is one of the most common and comforting spices around. If you have a kitchen, then you probably have a shaker of cinnamon sitting in the cupboard. While cinnamon is extremely familiar, that doesn't take away from its wonderful flavor and versatility. In fact, cinnamon can be equally as good in a savory dish as it is in something sweet! |
Cardamom Its Sanskrit name is ela, and sha-ren in Chinese and is considered one of the safest digestive stimulants. It kindles Agni and stimulates the mind and heart bestowing clarity. Added to milk it neutralizes its mucus forming properties and it detoxifies caffeine in coffee. According to Vasant Lad, cardamom is good for the digestive upset of children or of people with high Vata conditions and combines well with fennel. It helps stop vomiting, belching, or acid regurgitation. The spice lends itself to both drinks and food. It's a key component of the chai spice mix, so you'll be able to taste it in chai lattes and masala chai. Feeling like tackling a bigger kitchen project? Try this cardamom pistachio kulfi (a traditional South Asian ice cream made into Popsicle's) or a warming sweet potato and chickpea curry. Who doesn't love Miss Lavender?
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Dill from the garden