Eating
the Ayurvedic Way:
Allergy-fighters: Cilantro and Coriander
Plants
and pollen are sources of allergies for many people. But
some plants contain valuable chemicals and compounds that
actually fight allergies, such as flavanoids and phenols.
One such plant is cilantro or coriander. The leaves and
tender stems of the plant are used as a fresh herb, and
the seeds, whole or ground, as a dry spice.
Cilantro
and coriander are powerful aids to digestion. According
to ayurveda, allergies result from improper digestion and
an accumulation of ama in the physiology, which weaken the
immune system and distort the body's response mechanisms.
Cilantro and coriander, by enhancing digestion, work to
alleviate the root cause of allergies.
Use
fresh cilantro, finely chopped, as a garnish for bean soups,
vegetable and bean stews, lentils, cooked vegetables and
rice dishes. Add finely chopped tender stems to soups and
stews as they are cooking for even more potent flavor. Use
freshly ground coriander seed in combination with other
spices to flavor vegetables and grain dishes.
Here
are some recipes to get you started:
Digestive
Lassi with Fresh Cilantro
Ayurveda
recommends lassi as the ideal lunchtime beverage to enhance
digestion. Make it twice as effective with digestion-boosting
spices and fresh cilantro leaves.
Ingredients:
-
3
parts pure room temperature or cool (not cold) water
-
1
part fresh homemade yogurt
-
pinch
of rock salt
-
pinch
of cumin (dry roast cumin seeds and fresh grind for the
best aroma and flavor)
-
pinch
of black pepper if balancing Kapha
-
1/2
tsp finely chopped cilantro leaves
Blend
all ingredients well in a blender.
Basmati
Rice with Corn and Coconut Milk Sauce
Cream
of coconut is a delicious alternative to dairy milk or cream
in sauces.
-
1
cup coconut milk (combine cream of coconut with a little
water to obtain thick coconut milk)
-
1/2
tsp crushed fresh ginger
-
1/2
mild green chili, seeded and sliced (if trying to balance
Kapha)
-
1/2
cup fresh organic corn
-
1/2
tsp brown mustard seeds
-
1
pinch asafetida
-
1
tbls Maharishi Ayurveda Ghee
-
1
tbls Cilantro leaves, finely chopped
-
Salt
and black pepper to taste
-
Lemon
wedges for garnish
Heat
Ghee in a pot. Add asafetida and brown mustard seeds. As
soon as the mustard seeds start popping, add the green chili,
ginger and corn and sauté for a couple of minutes.
Add the coconut milk, bring to a boil, then reduce heat
and simmer for about 8-10 minutes until corn is tender.
Add the chopped cilantro, season and stir. Serve over cooked
Basmati rice with lemon wedges for garnish.
Spiced
Garbanzo Beans
Great
as a snack with crusty bread or as a side dish.
-
1
cup garbanzo beans, soaked overnight and cooked in plenty
of water until tender-soft but not a mush
-
2
tbls Maharishi Ayurveda Ghee
-
1/2
cup fresh yogurt
-
1/4
tsp cumin powder
-
1/2
tsp coriander powder
-
1/2
tsp fennel powder
-
1/4
tsp turmeric powder
-
1/4
tsp whole cumin seeds
-
1
tsp fresh ginger, crushed
-
1/2
mild green chili, seeded and sliced (if trying to balance
Kapha)
-
1
tsp finely chopped cilantro leaves
-
Salt
and black pepper to taste
Heat
Ghee in a pot. Add whole cumin seeds. As they brown and
release their aroma, add ginger and green chili. Sauté
briefly, then add all the powdered spices and sauté
for a further 2 minutes until aromas are released. Do not
allow spices to burn. Add yogurt and continue to sauté
for 3-5 minutes till it loses its raw look and is blended
with the spices. Fold in the garbanzo beans, season and
mix well. Garnish with the cilantro leaves and serve hot.
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Related Products
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the ayurvedic products mentioned in this article can be purchased
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Ready
to Eat Chutneys
|
Blends
of fruit, sugar and spices, chutneys are healthy ways to preserve
fruit. With their piquant taste, they can add zest to any
meal. Use as an accompaniment to grilled vegetables or in
sauces.
More
about Fruit
Chutneys |
|
Six
Ayurvedic Tastes
|
According
to ayurveda, including all the six tastes -- sweet, sour,
salty, bitter, pungent and astringent - in each main meal
contributes to mind/body balance and helps reduce cravings.
A simple way to incorporate most of these tastes is through
the use of seasonings -- called churnas in ayurveda. These
seasonings can be sautéed in Ghee and added to your
dishes or sprinkled on right at the table.
Learn more about
Churnas |
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Rose
Petal Preserve
|
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Enjoyed
by royalty, this treat made with fragrant rose petals and
cane juice crystals is a unique alternative to fruit preserves.
Traditional ayurvedic wisdom has it that rose petal jam
can help cool down the mind, body and emotions.
Read
more about Rose Petal Preserve
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Ghee:
The Golden Cooking Oil of Ayurveda
|
Traditional
ayurvedic texts extol the many virtues of Ghee. Ghee is clarified
butter -- butter with all the milk solids removed. It is reported
to help transport the benefits of herbs and spices to the
different parts of the body. Ghee has a rich buttery flavor
and a royal aroma.
Try
these recipes using Ghee
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