Freshly cooked vegetarian food is a cornerstone of Ayurveda. Science tells us that nutrients and the diversity of our foodstuffs have dwindled since industrial agriculture began to dominate food production.
One easy way to counter these trends is to use spices and herbs in cooking. Spices and herbs do much more than make our food tasty; they improve our health, offering minerals and nutrients. The following is by no means an inclusive list!
One easy way to counter these trends is to use spices and herbs in cooking. Spices and herbs do much more than make our food tasty; they improve our health, offering minerals and nutrients. The following is by no means an inclusive list!
Cinnamon enhances insulin production and healthy blood sugar. It is rich in magnesium, enhances digestion, helps maintain bone density, is anti-microbial and an immuno-stimulant. It is anti-inflammatory and anti-microbial. Cinnamon is one of the classic spices in chai. In the West cinnamon is used most commonly in baking and sweet dishes, or sprinkled on oatmeal. but it is much used in savory dishes in other parts of the world. Try it with roasted root vegetables, soups like butternut squash soup and carrots, sweet potatoes, and stews.
Cardamom is another spice in chai. It is one of the best herbs for reducing vata since it induces a calm, meditative state, improves appetite, and absorption. Cardamom is mostly used in Western countries in pastries and sweet dishes, but is common in savory dishes in the Middle East and Asia, especially India. Try a pinch in the next vegetable dish you prepare, like spinach or kale, or sweet potatoes.
Coriander is one of the most widely used plants. When the seeds are ground into powder, it is warming: fresh coriander, more widely known as cilantro, is cooling. It cools hot conditions, stimulates and enhances digestion and absorption, and is useful for headaches and migraines. Along with fennel and cumin, it makes a standard tea for good digestion.
Fenugreek is often overlooked. It is rich in vitamins A, B1, B3, C and minerals, especially calcium. It is rejuvenative, enhances circulation, relieves lymphatic congestion, regulates fat metabolism, reduces blood pressure and clotting, helping to prevent cardiovascular disease. It can help heal broken bones and fractures.
Turmeric has received a lot of attention in recent years. There is much less Alzheimer’s Disease in India than in the United States. The steady consumption of turmeric in Indian food may be the reason. Instead of taking turmeric in capsules, cook with it instead. It is antioxidant, anti-inflammatory and anti-microbial. It aids digestion, helps digest fats and prevent blood clots.
Oregano was first used by the Greeks, then the Romans where it spread throughout Europe and North Africa. It is pungent and bitter and has many medicinal properties: it clears congestion from the head, eliminates worms and parasites, relieves pain and spasm from the gut, increases energy and vitality, is rejuvenative, reduces fevers and can regulate menstruation to name some.
Cumin, another pungent and bitter herb, is especially good for improving appetite, digestion and absorption. It is good for nausea and indigestion and can relieve gas and bloating.
Cardamom is another spice in chai. It is one of the best herbs for reducing vata since it induces a calm, meditative state, improves appetite, and absorption. Cardamom is mostly used in Western countries in pastries and sweet dishes, but is common in savory dishes in the Middle East and Asia, especially India. Try a pinch in the next vegetable dish you prepare, like spinach or kale, or sweet potatoes.
Coriander is one of the most widely used plants. When the seeds are ground into powder, it is warming: fresh coriander, more widely known as cilantro, is cooling. It cools hot conditions, stimulates and enhances digestion and absorption, and is useful for headaches and migraines. Along with fennel and cumin, it makes a standard tea for good digestion.
Fenugreek is often overlooked. It is rich in vitamins A, B1, B3, C and minerals, especially calcium. It is rejuvenative, enhances circulation, relieves lymphatic congestion, regulates fat metabolism, reduces blood pressure and clotting, helping to prevent cardiovascular disease. It can help heal broken bones and fractures.
Turmeric has received a lot of attention in recent years. There is much less Alzheimer’s Disease in India than in the United States. The steady consumption of turmeric in Indian food may be the reason. Instead of taking turmeric in capsules, cook with it instead. It is antioxidant, anti-inflammatory and anti-microbial. It aids digestion, helps digest fats and prevent blood clots.
Oregano was first used by the Greeks, then the Romans where it spread throughout Europe and North Africa. It is pungent and bitter and has many medicinal properties: it clears congestion from the head, eliminates worms and parasites, relieves pain and spasm from the gut, increases energy and vitality, is rejuvenative, reduces fevers and can regulate menstruation to name some.
Cumin, another pungent and bitter herb, is especially good for improving appetite, digestion and absorption. It is good for nausea and indigestion and can relieve gas and bloating.
Cloves are also pungent and bitter. They promote digestion, combat dysbiosis and infections and reduce pain.
Saffron is the stigma of Crocus sativa and is one of the most expensive spices:.I have found the best prices in Indian and Asian markets. Saffron is sattvic, meaning it imparts a calm, peaceful state. It benefits the heart and is anti-inflammatory.
Lavender is a lovely cooling herb often found in soaps, lotions and personal care products. Lavender can bring a welcome touch to food and drink. Use it in lemonade, custard and other desserts, and in salad dressings. It can relieve anxiety, insomnia and heal wounds.
Ginger is considered the most sattvic spice. It stimulates the appetite and alleviates nausea. It aids the circulatory and respiratory systems.
Thyme is bitter and pungent. It is stimulating and rejuvenating. It improves digestion and strengthens the nervous system. Thyme is delicious with lemon in roasted vegetables and in soups, drinks and desserts.
The rose is a sweet and cooling flower. Rosewater and rose petals add medicinal properties as well as flavor to desserts, drinks and savory dishes. It is quite common in the Middle East and Asia.
Parsley is common but powerful. It boosts the immune system, reduces water retention, is anti-inflammatory and an aid to digestion.
Basil has high amounts of vitamins K and A, manganese and magnesium. It is anti-bacterial and an anti-oxidant.
Black pepper aids digestion and absorption, can relieve congestion and support the respiratory and nervous systems.
Rosemary is also pungent and bitter with many health benefits. It helps to protect the nervous system from the effects of aging, it purifies the blood and enhances circulation. Rosemary protects the liver from damage from chemicals and alcohol. Some of my favorite ways to use rosemary is in Tuscan white bean soup and roasted sweet potatoes.
Questions? Contact me at mary@pranarasa.com
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Copyright © 2020 Prana Rasa, All rights reserved.
Happy to help.
Check out www.pranarasa.com for more information
Our mailing address is:
Prana Rasa
931 Briarcliff Rd
Tallahassee, FL 32308
Add us to your address book
Copyright © 2020 Prana Rasa, All rights reserved.
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