"Beet The Heat" ~ Beet Recipe


Beet The Heat
By Deepika Dabhi

Oh my goodness. Does it feel like the sun is following you for the last two days? Do you feel like you're melting? As of few hours ago my phone sent a heat wave alert … second day in a row! The headline for SoCal News today reads: "Winds Pick Up as San Diego County Is in 2nd Day of Extreme Heat”. My immediate thought was, "Well, there goes my dinner plan." Followed by one inevitable question I think that unites all mothers, fathers or anyone who is in-charge of the kitchen ... "What am I going to cook tonight?”

The original recipe was inspired by my own variation of Gazpacho that I like to make with watermelon, tomato, and cucumber during the hot summer days. However, as the season as transitioned, Mama Earth has  also transitioned to providing what is appropriate for us now. Thus, Beet The Heat, a cool soup for this heat wave was birthed!  The other special consideration I included for this soup is making sure it is still Vata-Season friendly for the SoCal climate.


Beets are naturally sweet and Vata pacifying. Beets cleanse and cool the blood, nourish the liver, and improve the eyesight. Beets are good for anemia and stamina. Raw beets aggravate Pitta but cooked beets are Pitta pacifying.

Cooked beets transform the starches into sweeter sugars that are cooling.

During these high heat and erratic winds, focus on nourishing foods that are sweet and smooth in nature. The recipe below is an example of foods that can keep that metabolic fire (agni) LIT with ingredients like ginger, black pepper, and salt. Meanwhile, keeping the body and mind cool with the sweetness of beets, coconut milk, and of course your choice of a generous amount of garnish of basil or parsley.

Remember, "Like Attracts Like; Opposite Heals"
When you are feeling particularly extra dry, increase your fluid intake by sipping on water more often rather than big gulps. Be sure include a lil bit of extra good fat to your food.  Good fats like Ghee, Olive Oil, and Avocados are few examples that are appropriate for gut health and for glowing dewy skin.

Please tell me how you like this recipe. I’d be honored if you’d share it with your loved ones. Post your photos with #wholeheartedwellness so we all can see and enjoy. When I see you integrate it, it makes me feel like we are all in the this together supporting and celebrating one another.

Recipe: Beat The Heat
Meal Type: Dinner or Lunch, Gluten-Free, Almost Vegan ?

•1 tablespoon GHEE
•1 large yellow onion, diced
•3 cloves garlic, finely chopped
•1 tablespoon finely chopped ginger
•3 large red beets, peeled and cut into 1/4-inch pieces
•5 cups vegetable stock, divided
•12 cups coconut milk
•1/2 teaspoon Himalayan sea salt
•1/4 teaspoon freshly ground black pepper
•Parsley or Chives or Basil (optional)
•Dollop of Yogurt of your choice (optional)

In a large pot, heat oil over medium heat. Sauté onion, 5 minutes. Add garlic and ginger; cook, stirring often, 5 minutes. Add beets and 4 cups stock; bring to a boil, then reduce heat and simmer until beets are fork-tender, 20 minutes. With an immersion or regular blender, puree soup, adding remaining 1 cup stock as needed to reach desired consistency. Stir in coconut milk, salt, and pepper. Let it cool to room temperature and then refrigerate for 20 minutes. Garnish with parsley or basil before serving. Add a little dollop or drizzle of Yogurt for a little creaminess, for the love of nourishment.


About The Author

Deepika Dabhi combines traditional healing practices of Ayurveda and Yoga with a modern scientific understanding of health and the human body. Deepika states that, "As a client, you will receive customized care that is sustainable, accessible, and effective to address your core health concerns. I am honored to offer you healing protocols and wellness programs in-person or remotely via Skype, Phone, or FaceTime."

To learn more about Deepika Dabhi,
Please visit WholeHeartedWellness






Ayurveda's Finest: "Golden Milk" ~ Turmeric Milk


Ayurveda's Finest: "Golden Milk"
It’s to no surprise to that turmeric has fast become a popular remedy for just about everything that ails you. Traditionally, turmeric milk has been used for conditions such as colds, congestion, headaches, and sore throats due to turmeric’s anti-inflammatory and anti-oxidant properties. What is more interesting is that Ayurveda [and other ancient systems of medicine] have used turmeric for health and wellness since for as long as historical records have existed.

Makes 2 servings 1 1/2 teaspoons powdered turmeric 1/8 teaspoon each: nutmeg, coriander, cardamom, fennel, ginger, cinnamon, Chinese 5-spice, black pepper Pinch each: cloves, sea salt 1/8 teaspoon vanilla extract 1 teaspoon honey 1 teaspoon coconut oil 1 cup water 2 cups milk (any kind!) In a sauce pan, over low heat, heat 1 cup water with all spices. Once mixture is steaming hot, cover and let sit for 5 minutes or longer (even overnight, if you want a very potent flavor). After the mixture sits, whisk in milk, vanilla, honey, and coconut oil and heat to steaming hot again. Pour into two glasses and enjoy!

Ayurveda advises not to heat honey as it is considered to be toxic; or have toxic effects.

Turmeric – Helps Purify The Blood & Acts As An Antioxidant!!
Turmeric is one of the oldest, most important spices known to humankind. Turmeric is bitter, astringent and pungent in taste, and has a heating quality. Due to its heating quality, turmeric helps to balance Kapha and Vata doshas (mind-body types), and due to its bitter taste, it helps to balance the Pitta dosha, thus making it tri-doshic.

Very Very Easy To Make! 
1. Place milk in a saucepan and cook over medium heat
2. Add turmeric [and additional spices, see below] and stir
3. Allow the milk to simmer for just a few minutes, stirring occasionally
4. Turn off heat, cover, allow the mixture to sit for several minutes to allow for greater infusion
5. Strain the milk through a strainer if fresh ingredients were used
6. Serve warm and enjoy

Want To Spice It Up? 
Turmeric is a bitter spice so if you want to spice it up and make your turmeric milk more flavorful then consider spicing it up with a pinch of this and a dash of that. Depending upon what you are attempting to target, here are several other considerations to help spice up your turmeric golden milk.

– 1 tsp of ghee which acts as a laxative to help promote bowel function
– 1 pinch of nutmeg helps promote sound sleep & is also a carminative
– 1 pinch of ginger to act as an anti-inflammatory
– 1 pinch of cinnamon and/or cardamom for delectable flavoring

Word Of Caution Regarding Honey & Ghee:
Finally, you may also want to consider adding a 1/2 tsp of honey for flavoring. However ~ a word of caution. According to Ayurveda, equal amounts of honey and ghee [based upon weight] is considered to be toxic and should generally be avoided.

Additional Benefits Of Turmeric: 

  • Anti-inflammatory, anti-oxidant, antiseptic,analgesic,.
  • Boosts immunity.
  • Anti-carcinogenic.
  • Helps maintain cholesterol levels.
  • Promotes digestive health.
  • Liver detoxifier.
  • Regulates metabolism and weight management.
  • High blood pressure.
  • Memory and brain function.
  • Various skin conditions.
  • Neurological disorders


From The Lens Of Ayurveda: 

- Qualities: dry, light
- Tastes: pungent, bitter, astringent
- Energetics: heating
- Post-digestive effect: pungent
- lekhanīya: scraping property
- dīpana: kindles digestion; digestive fire
- prameha: useful in diabetes
- raktaśodhana: blood purifier
- ārtavajana: promotes menses
- jvaraghna: helps alleviate fever
- krmighna: helps alleviate worms
- varyna: enhances skin complexion
- vedanāsthāpana: analgesic
- stanyaśodhaka: purifies breasts and breast milk


Disclaimer:  This is for educational purpose only and not to be considered medical advice. The sole purpose of these articles is to provide information about the tradition of ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease. If you have any serious acute or chronic health concern, please consult a trained health professional who can fully assess your needs and address them effectively. If you are seeking the medical advice of a trained ayurvedic expert, call or e-mail us for the number of a physician in your area. Check with your doctor before taking herbs or using essential oils when pregnant or nursing.

Delicious Chutneys


Delicious & Wholesome Chutneys
Chutneys do more than add taste to a meal. When used correctly, they can aid in digestion, kindle agni and promote health. There are numerous types of chutneys incorporating the six tastes and using many different types of fruits and spices. Fruits are revered in Ayurveda, as they are one of the purest foods that enhance ojas (think vitality, immunity and strength). They are a superb source of nutrients and vitamins, not to mention their antioxidant properties. When used in chutneys with a combination of spices, these fruits can provide a delightfully tasty, yet healthy, accompaniment to dishes. It is important to consider the spices and types of fruit to use in chutneys, in conjunction with one’s constitution and current season.

Ayurvedic Supplements For Digestion
Good health depends on strong and efficient digestion.

Typically, chutneys are rather easy to prepare. In general, the fruits and spices are blended together and served. In some cases, the spices are roasted first and then added to the blender alongside the fruits.

With that said, here are three tasty and healthy chutneys tailored for Vata, Pitta and Kapha. Enjoy!


Raisin Date Chutney For Vata


  • 1 tsp cumin seeds
  • 1tsp fennel seeds
  • 3 tsp coriander powder
  • ½ tsp nutmeg powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tablespoons minced ginger
  • ½ cup freshly squeezed orange juice
  • 1 cup chopped pitted medjool dates
  • 1 ½ cups raisins



  1. Simply place all ingredients in a blender and blend until desired texture!
  2. Some of the spices can be roasted first if desired
  3. Enjoy with your main meal!


Organic Vata Spice Mix
Ready-to-use spice mixture is a blend of seven ingredients, including cumin, ginger and fenugreek which satisfy the six ayurvedic tastes considered essential for balance.


Ginger Honey Chutney For Kapha


  • ½ cup of chopped fresh ginger
  • ½ cup of freshly squeezed orange juice
  • 1 tablespoon lime juice
  • Honey to taste







  1. Place the ginger, lime and orange juice in a blender and blend until desired texture.
  2. Add a tablespoon of honey and mix well. Add according to taste
  3. Enjoy with main meal!


Organic Kapha Stimulating Spice Mix
This Spice mix contains the six ayurvedic tastes considered essential for balance which includes ginger, coriander and turmeric.


Cilantro Mint Chutney For Pitta



  • 1 cup of fresh cilantro
  • ½ cup of fresh mint
  • 2 apples
  • ½ tsp salt
  • 1 tablespoon of lime juice






  1. Place all ingredients into a blender and blend until desired texture is reached.
  2. Enjoy with main meal!


Organic Pitta Cooling Spice Mix
This spice mixture satisfies the six ayurvedic tastes considered essential for balance and features coriander, cardamom and turmeric.


  • Ingredients and amounts can be modified according to one’s constitution and season. For example, during winter seasons, onions and black pepper can be added to cilantro chutney to ensure it is not too cooling. 

Mustard Seeds ~ Not Just For Hot Dogs & Burgers + Mustard Seed Cauliflower Recipe

Health Benefits Of Mustard Seed
When mentioning mustard, most of the western world will think of the delicious accompaniment to hot dogs and burgers. However the origins of the mustard seed are well documented with vast health benefits – when used correctly. There are over 40 varieties of mustard plants yet there are three main types that are used to make mustard seeds – black, brown and white. The black mustard seeds are the most pungent and the brown mustard seeds are usually used to make Dijon mustard. The white ones, which are actually yellow in color, are the most commonly used to make American yellow mustard as they are the mildest of the three.

Ayurvedic Cooking Essentials  - Stimulate Your Digestive Fire

A common cooking spice, mustard seeds can be found in kitchens all over the world. These beautiful little seeds are a wonderful addition to savory dishes especially during the spring months. They have a pungent flavor and a heating quality that makes them particularly useful in home remedies to aid in colds and congestion. In addition to its stimulating effect on the lungs and digestion, it also contains important phytonutrients that have been studied for their anti-carcinogenic effects. Mustard seeds are also excellent sources of magnesium, selenium, phosphorus, copper, vitamin B1 and not to mention, omega-3 fatty acids! These nutrients have been shown to, amongst many health benefits, alleviate symptoms of rheumatoid arthritis, decrease asthma severity and even to help prevent cancer.

Pickled Mustard Seed 

Mustard seeds work particularly well in cases of krumi (worm, parasites) and have carminative, analgesic and expectorant effects as well as rheumatic properties. This makes them very beneficial in cases of joint pain and breathing difficulties.

Kitchari Spice Kit Online
This kit provides all the basic supplies you need to make Kitchari for 7 days.


Mustard seeds are light, dry and penetrating with a pungent and bitter taste. They have a heating effect in the body and their post digestive effect is also pungent. They have a strong affinity for the digestive, respiratory and circulatory systems. 

Some indications, amongst others, include:

  • Low or weak/sluggish digestion
  • Intestinal worms
  • Asthma
  • Bronchitis
  • Pneumonia
  • Pain and swelling
  • Constitutional kapha conditions
  • And many more!


It is important to be aware of some of the contraindications of using mustard seeds. It is advised against usage in inflammation and other high pitta conditions.  Always seek a physician’s advice before undertaking herbal supplementation.


There are many combination compounds that involve Mustard seeds to address certain conditions. Some being:

  • Mustard seeds with ginger, guduchi, pippali and black pepper for low digestive fire
  • Mustard seeds with guggulu myrrh and frankincense for arthritis – particularly rheumatoid
  • Mustard seeds with pippali, pushkaramoola, anthrapachaka for lung congestion


There are numerous recipes which use Mustard seeds and it is used abundantly in many savory dishes. A delicious way to experience the benefits of mustard seeds is in a cauliflower dish! This is a flavorful meal that can bring digestive ease in a soothing and delicious way!

~Mustard Seed Cauliflower Recipe~


  • 1 head of cauliflower washed, stripped and chopped
  • 1 tablespoon ghee
  • 1 medium sized yellow onion chopped
  • 1 tsp of  chopped garlic
  • 1 tsp of chopped ginger
  • ½ cup of chopped cilantro
  • 2 medium sized sweet potatoes chopped
  • 1 cup kale
  • 1 tsp coriander powdered
  • 1 tsp garam masala
  • ½ tsp hing
  • 1 tsp mustard seeds (brown preferably)
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tsp of salt (more or less can be adjusted according to taste/need)



  1. Sauté the onions, ginger, garlic and cilantro in the ghee in a large saucepan until they are soft and slightly browned
  2. Add the mustard seeds and cumin seeds and continue sautéing for a further 5 mins.
  3. Add the rest of the spices (turmeric, salt, coriander, hing and garam masala) and cook for a further 5-7 mins.
  4. Add the potatoes and stir well so that the mixture (tharka) covers all the chopped pieces. Cook for about 5-7 mins.
  5. Add the cauliflower and again stir well. Cook on medium-low heat until the potatoes and cauliflower are soft and can break apart with ease.
  6. Finally add the kale and stir into the vegetable dish. Let cook on low heat for a further 10 mins.
  7. Serve hot with a little ghee and a garnish of parsley. Enjoy with Paranthas!


  • Other vegetables and herbs can also be added or replaced as desired.



  • Lad, V. (1999). The complete book of Ayurvedic home remedies. New York: Three Rivers Press.
  • Sharma, H. (2011). Ayurvedic Healing. Singing Dragon
  • Lad, V. (2002). Textbook of Ayurveda. Albuquerque, N.M.: Ayurvedic Press.
  • Lad, V., & Frawley, D. (1986). The yoga of herbs: An Ayurvedic guide to herbal medicine. Santa Fe, N.M.: Lotus Press.
  • Pole, S. (2013). Ayurvedic medicine the principles of traditional practice. London: Singing Dragon.
  • Green, J. (2000). The herbal medicine-makers' handbook a home manual. Berkeley, Calif.: The Crossing Press.

The Complete Guide For Making Homemade Ghee

Making Homemade Ghee

As a wife and mother, I am always on the lookout for wholesome and healthy food for my family. Having studied Ayurveda – a holistic science dating back thousands of years – I have been able to help bring some of that knowledge to the dinner table. However it is hard work! Finding the right types of foods and organic local products is a constant work in progress!

So I decided to start simple. And I stuck with the basics. Oil! The basics of cooking usually start with some sort of oil or butter that the main dish is created in. This particular type of fat can affect the whole chemistry of the dish. It can bring health, a conglomeration of the foods together and not to mention taste to a whole other level. Since I have been personally raised on ghee and have been aware of its wonderful healing properties, I knew that my family would benefit from consuming this wonderful tasting yet healthy fat.

In the past, due to time constraints, I have purchased my ghee from organic sources. However, the more I studied, the more I realized that each of the many stores and businesses I would purchase ghee from, were lacking in some of the important steps in its creation. Some would consider being organic enough. Others cooking on the full moon or having some mantras and prayers imbibed into them enough. Some have made their ghee’s from salted, unsalted, sweet cream or sweet butter. Is this really the truest form of ghee? I knew that as my schedule lightened, I would have to create my own authentic traditional ghee to help my family and myself reap its truest benefits.


But what actually is ghee? Simply put, ghee is a clarified butter, however is that all it is? Ghee is one of the most revered of fats and is sometimes referred to as a ‘clean butter’ meaning that it is butter with all the water and impurities boiled off. Nevertheless it is still much more than that. True authentic and traditional ghee was made with a few points to consider:

  1. Real ghee should be made from 100% raw grass-fed milk. The process is quite lengthy but if done correctly, yields a delicious golden nectar from the Gods themselves! Considering the time constraints in this modern age, the next best thing is to make ghee from organic cultured butter preferably from grass-fed cows.
  2. Ghee cooked during the waxing and full moon is most beneficial as it imbibes some of the soma (essence of bliss) qualities of the moon itself. This phase of the moon is a most auspicious time and imparts the vitality and expanding properties of itself into the consciousness of the food thereby nourishing our bodies.
  3. Using prayers or mantras, in particular the mritunjaya mantra is especially valuable as the healing energies and positive vibes are ingrained into the ghee and renders it far more advantageous to health.
  4. The consciousness of the cook is vital in creating any dish, however more so with ghee. Since ghee is used so widely and as a wonderful base for cooking, it is particularly important to have the person making it, remain in a calm meditative and happy state.


Health Benefits Of Ghee

The health benefits of ghee are numerous! Amongst improving digestion, memory and a healthy immune system it is also chockful of nutrients and can improve mood and support a healthy weight loss regime.

  • Ghee is full of vitamins A and E – thereby promoting good vision, a healthy immune system and proper organ function as well as antioxidant properties
  • Ghee also contains Conjugated linoleic acid – if it is made from grassfed cows – another important note to consider using grassfed milk! Consequently it can help to reduce the risk of heart disease
  • Ghee is full of short chain butyric acid – which is useful in intestinal support and production of T cells thereby supporting a healthy immune system
  • The energy from the short chain fatty acids helps to burn fats promoting a healthy weight
  • Ghee is rich in vitamin K2 – an important nutrient for facial and dental health. Therefore ghee can literally make you beautiful! Pregnant mothers would particularly benefit from a regular ghee intake
  • The list can go on for eternity!


The Process - From Scratch!

In order to create ghee, I searched for a reputable source for raw milk. I wanted the process to be as authentic as possible and searched many stores. Luckily I came across a local dairy farm that prided themselves on their well cared for and happy cows. They were also 100% grassfed! Happily I purchased several gallons – having researched that the yield of butter from this much milk was not a large amount!

It is important to note here that some companies which sell organic cultured butter are labelled as pasture fed. On further enquiry I realized that these organizations have cows that are grass-fed 90% of the time, but during winter months are fed grain understandably so. The grains are hormone and antibiotic free and keep in line with the organic diet and regulations. Therefore these butters cannot be labelled grass-fed even though the cows have a predominantly grass-fed diet, and are supplemented with only organic grains. I have had great success using cultured butter made from these cows and I continue to use them even today. I would also recommend making ghee from these types of butters as they are as close to the traditional authentic ghees without having to make your own butter!

The Churn
Churning is essential to the butter making process. I looked at various churns and came across some lovely traditional wooden ones. However I rather preferred the heavy duty glass jar and stainless steel Dazey churns and stuck with that, although the novelty wore off after a few hours of churning! Another important detail to look into is the material of the items that are worked with. Some churns are made from plastics, aluminum and rubber. Not wanting these materials leeching into my butter, I chose to stick to glass and stainless steel. It is also rather simple to create your own butter churn using wood and a large stainless steel pot. Attaching the wooden stick to a stable post and using rope to churn the curd in the pot is a simple yet delightfully traditional method to creating the butter.


Curd is the wonderful thick mixture used to create butter. But what is curd? Curd is sometimes (wrongly) classified as yogurt. However there is a simple yet important difference between yogurt and curd. Curd is simply the milk solids that have separated when a natural sour source has been added to the milk. Some of these natural sources include lemon, vinegar, tamarind pods and even chili peppers. Yogurt on the other hand is created by bacterial fermentation using a bacterial inoculation of cultures such as Streptococcus thermophiles, Lactobacillus bulgaricus and Lactobacillus acidophilus amongst others. Whilst both curd and yogurt are great for gut health, I wanted to stick to the traditional use of curd or ‘dahi’ (as it is known in India) in the creation of ghee.

Making curd is simply adding a sour product to warm milk – which then turns to (yes you guessed it!) curd. Sounds simple right? Not so! I had a great learning experience by creating an ineffective curd starter! A curd starter is simply the initial curd used to create a larger batch of curd. My first batch of curd did not set correctly as I didn’t add an adequate amount of starter curd to it. When I tried my second batch, it came out wonderfully and I realized that the curd starter was an interesting aspect to the curd making process. The temperature of the milk is an essential point to note here; when it is too cool it will not set properly and will not turn into an efficient curd.

I wanted to experiment using tamarind pods and chili peppers to see which was the most effective curd starter.

I used three different curd starters – one with just tamarind pods, another with just chilies and the third with both. They all turned out wonderfully! The chili pepper curd yielded a spicier buttermilk and butter that was simply delicious! Although probably not the greatest butter to use for making ghee! I found that even the curd created using the tamarind and chili was still too spicy. However the curd created using tamarind only was perfect! The butter was thick, delicious. Despite it coming from a smaller batch of curd, it yielded twice as much butter in comparison to the chili curds. The buttermilk produced was milder yet creamier and had a tangy delicious taste.

The steps to making curd starter


  • 1 cup of raw grassfed milk
  • Whole tamarind pods
  • 3 chili pepper stems and 1 chili pepper


  1. Bring the milk to a boil and let it gently simmer for 5 minutes. This effectively kills any unwanted pathogens that may have gotten into the milk.
  2. Let the milk cool to body temperature or 110 degrees
  3. Pour into a glass jar and add the tamarind pods snapped in half and/or chilli peppers
  4. Half cover with the lid, allowing it to be exposed to some air to provide live cultures
  5. Leave for 12 hours or overnight
  6. Curd starter is created! There should be a curdled milk solid which can now be used to create a larger batch of curd
  • Note: ideally use a stainless steel pot when cooking and/or boiling milk. This is not an easy thing to find since there are many on the market with tri ply – meaning a core of aluminum. So it is wise to be watchful of the material that your food is placed or cooked in.


The steps to making curd


  • 2 gallons of raw grassfed milk
  • 6 -10 tablespoons of curd starter


  1. Bring the raw milk to a boil and continue slow boiling for 10 minutes. Experimentation taught me that raw milk needs a slightly longer boil time to yield good curd.
  2. Once the milk has cooled to body temperature or 110 degrees, place into a large glass container or stainless steel or clay pot.
  3. Add the curd starter and gently stir, then cover and wrap in cloth and keep in a warm place overnight.
  4. Once the curd has set, it should be quite firm and have a slightly sour smell but not putrid. It should taste quite like a mild yogurt.
  5. Place in the refrigerator for a few hours
  6. Now we are ready to churn!


Burning butter by making butter!

Once the curd is cool, we can place it in the butter churn and start churning! This can be a lengthy process and it is important to be patient and churn in a clockwise and anticlockwise direction to really churn and not mix. I used the lever of the dazey churn to go back and forth, thereby creating this clockwise and anticlockwise process. It took an hour for the tamarind curd to separate into butter and buttermilk and it took almost two hours for the chilli pepper curd to separate.

Once you see the yellow clumps of butter floating on the buttermilk you are done! Sometimes adding a little ice water to the mixture can help to clump the butter further and you can take it out quite easily. Washing the butter is important since any buttermilk left in the butter can make it go rancid quite quickly. Simply use ice water to scrape the butter in a bowl and rinse until the water runs clear. Now we have collected enough butter to make ghee! But what about the leftover buttermilk?

Buttermilk has tremendous health benefits. The buttermilk that is left once the butter is taken out is considered true lassi or takra. The health benefits are vast! It is a delicious and refreshing drink for the entire family! Takra is considered beneficial for many G.I. conditions such as IBD and Crohn’s disease as well as poor digestion, hemorrhoids, tumors, edema, diarrhea, anemia, urinary diseases and many other health-related conditions. Adding a pinch of roasted cumin powder and/or black pepper can greatly help with its digestive effects – not to mention making it even more delicious!

“He who uses takra daily does not suffer from diseases, and diseases cured by takra do not recur; just as amrita [divine nectar] is for the gods, takra is to humans.” Bhavaprakasha Chpt 6.7

Steps for making ghee – finally!

The Butter

And so we reach the ghee process at last! As I mentioned earlier, this long procedure to arrive at butter is time consuming and can be a little exhausting (think churning!). So in order to cut some time and create your own batch of divine ghee I would recommend looking into the butters available on the market. Ideally organic grassfed cultured butter is your best bet for making ghee as authentic and pure as possible. However the more I looked into the butters I realized that even cultured organic butter raises questions. For example, what is the difference between European and American cultured butter?

European butter is simply butter obtained using cultures from Europe! However it is also defined as a cultured butter that is churned longer in order to achieve at minimum 82% butterfat. Compared to American cultured butter which is churned to obtain at least 80% butterfat, the European butters usually have a richer flavor and a softer texture.

~Ghee Recipe~


  • 1 pound of cultured organic butter (preferably homemade!)


  • Stainless steel pot
  • Cheesecloth and/or fine sieve
  • Airtight glass jars


  1. Place the butter in a stainless steel pan and melt gently on a medium flame. Gas burners are a more preferable method of cooking ghee.
  2. Once the butter has melted, lower the heat until the butter is gently boiling
  3. Foam will start to gather and rise to the top – if you want to remove it, do so gently using a wooden spoon – being careful not to stir the ghee. Some sources advise against removing this foam – arguing that it contains medicinal properties. The milk solids will start to gather at the bottom of the pan and it is important to not dislodge this into the ghee.
  4. Ghee can easily burn so care must be taken to watch over it and prevent too much vigorous boiling- if it has become too brown and gives a nutty aroma it has burned.
  5. Once the ghee starts to become clear – and you can see the milk solids at the bottom of the pan – it is almost done! The golden liquid will give off a most delightful buttery popcorn aroma – making your kitchen an aromatic heaven!
  6. Adding a drop of water to the ghee is a good test to see if it is done. If it produces a crackling sound, your ghee is ready! Once the ghee stops sputtering and popping you can switch the gas off. Let it cool down a little – once it is warm it can be filtered into glass jars. It is important to not let it cool too much or else it will conglomerate with the milk solids and all your hard work will be ruined!
  7. Filter using cheesecloths or fine sieves into dry glass jars or stainless steel containers. It should be kept airtight and in a dark place away from light. Ghee does not need to be refrigerated. Using dry jars are important as even a drop of water can ruin the ghee!


  • Ideally ghee should be made during the waxing or full moon – it is useful to consider that the true full moon will only last a minute! So any time after the exact full moon is considered a waning moon. Therefore cooking a few hours before the exact time of the full moon is most beneficial. Be wary of companies who market their ghees using the full moon – it may be helpful to enquire further of the exact time and date that these ghees are created.
  • Using mantras or prayers can imbibe the ghee with additional protective healing energies. It is also helpful to keep the cook mindful while he/she is chanting these prayers.
  • Placing the ghee on a sri yantra once it is cooked is another consideration. The sri yantra is a sacred geometrical shape which is particularly effective in energizing foods and drinks when used correctly. 


Health Benefits Of Ajmoda + Delicious Parantha Recipe

Health Benefits Of Ajmoda
Celery has long been a staple on the list of superfoods and healthy snacks. It is abundant in our diet and is easily available. However, the celery seed is not as well-known as the vegetable. Ajmoda, or celery seed is an amazing digestive herb. It literally means ‘goats delight’ and is renowned for its digestive properties. Ajmoda can grow very well in dry soil indicating its affinity for absorbing moisture and its beneficial properties in the use of kapha conditions.

Organic Digest Tone (Triphala Plus)
Good health depends on strong, efficient digestion.

It can sometimes be confused with Ajwain (Bishops seed), and indeed they have similar properties, but Ajmoda is rather more potent than Ajwain when it comes to deepanpachan qualities (removing toxins and kindling digestive fire). It is particularly effective on pacifying vata and kapha. In excess it can aggravate pitta due to its heating qualities and should be monitored in conditions such as hyperacidity. In addition to its deepanpachan effects, it also works well as a carminative and a nervine. As it also benefits the respiratory system, it can also be used in lung conditions.

Organic Spice Mix
Ready-to-use spice mixtures satisfy the six ayurvedic tastes considered essential for balance.

Ajmoda Celery Seeds

Ajmoda is a light, dry and penetrating herb with a pungent taste. It has a heating effect in the body and its post digestive effect is also pungent. It has a strong affinity for the digestive, nervine, respiratory and urinary systems. 

Some indications, amongst others, include:

  • Asthma
  • Bronchitis
  • Cough
  • Sinus congestion
  • Flatulence
  • Intestinal cramps
  • Weak digestion
  • Spasms
  • Muscular tension
  • Dysmenorrhea
  • Menstrual cramps
  • Lower backache
  • Nocturia
  • Cystitis
  • Dysuria
  • Arthritis
  • Rheumatism
  • And many more!


It is important to be aware of some of the contraindications of using Ajmoda. It is advised against usage in hyperacidity and other high pitta conditions.  Always seek a physician’s advice before undertaking herbal supplementation.


There are many combination compounds that involve Ajmoda to address certain conditions. Some being:

  • Ajmoda and ginger, fennel, cardamom, cumin and coriander for digestive discomfort
  • Ajmoda with pippali, haritaki and anthrapachaka for vata/kapha type coughs
  • Ajmoda with Jatamansi, brahmi and tagar for nervine debility


There are numerous recipes which use Ajmoda and it is used abundantly in many savory dishes. A delicious way to experience the benefits of Ajmoda is in paranthas! These are flavorful flatbreads that can bring digestive ease in a soothing and delicious way!

~Ajmoda Parantha Recipe~

Parantha Ingredients

  • 2 cups of flour (whole wheat, or any grain that is desired)
  • 1 cup of water
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tsp ghee
  • 1 tsp of Ajmoda seeds



  • Rolling pin
  • Wooden chopping board
  • Mixing bowl
  • ‘Thava’ or flat pan for cooking the paranthas



1. Place all the ingredients except the water into a mixing bowl

2. Mix together using a little of the water at a time until the mixture becomes a dough.

3. Let it sit covered for 30 mins

4. Knead the dough for a good 5-7 mins using more water if needed

5. Heat a ‘thava’ or a flat pan on the stove

6. Using some dry flour , start shaping small pieces of the dough into small balls

7. Making sure the wooden chopping board is nicely floured,  roll out the dough balls into flatbreads one at a time.

8. Cook each flatbread on the pan under medium/high heat, flipping each side until both sides are nicely browned and cooked through

9. Garnish with some chutney and ghee, and enjoy!

  • Other vegetables and herbs can also be added as desired. Some popular variations are cilantro as well as potatoes and carrots.



  • Lad, V. (1999). The complete book of Ayurvedic home remedies. New York: Three Rivers Press.
  • Sharma, H. (2011). Ayurvedic Healing. Singing Dragon
  • Lad, V. (2002). Textbook of Ayurveda. Albuquerque, N.M.: Ayurvedic Press.
  • Lad, V., & Frawley, D. (1986). The yoga of herbs: An Ayurvedic guide to herbal medicine. Santa Fe, N.M.: Lotus Press.
  • Pole, S. (2013). Ayurvedic medicine the principles of traditional practice. London: Singing Dragon.
  • Green, J. (2000). The herbal medicine-makers' handbook a home manual. Berkeley, Calif.: The Crossing Press.

Health Benefits Of Lemongrass + Lemongrass Vegetable Stir-Fry Recipe

Health Benefits Of Lemongrass
Lemongrass or Bhutrna, which literally means “earth grass”, is an aromatic and flavorful herb which brings excitement and delight to many recipes worldwide. It is a stiff, sharp bladed perennial which is native to India but has made its way to south eastern Asia, where its popularity is second to none. Its usage in recipes is extensive, and can be consumed dried, fresh or powdered in teas, soups and a variety of dishes.  Although it adds a unique citrusy flavor to numerous cuisines, it is nonetheless revered for its medicinal properties.

Herbal Di-Gest 
Supports improved digestion and balanced appetite; helps with gas, bloating, and discomfort.

Lemongrass: Grow Harvest & Preserve EZ method

Lemongrass is a light dry and penetrating herb. It has a bitter pungent and sour taste with a cooling effect in the body. Its post digestive effect is pungent and it has a particular affinity for the respiratory, digestive, and water channels in the body.

Some indications, amongst others, include:

  • Abdominal Cramping
  • Bloating
  • Gas
  • colic
  • Asthma
  • Fevers
  • Arthritic inflammation
  • Joint pain
  • Dysmenorrhea
  • Low breast milk production

There are no known contraindications, however since Lemongrass is essentially quite cooling, its use should be monitored in excess kapha conditions. As an essential oil lemongrass has excellent circulatory stimulant effects. Always seek a physician’s advice before undertaking herbal supplementation.

To help maintain proper stomach balance; soothes occasional acid indigestion and heartburn; helps with occasional flatulence and sour belching. 


There are many combination compounds that involve Lemongrass to address certain conditions. Some being:

  • Lemongrass and Fennel, coriander and mint for gas, bloating and proper digestion
  • Lemongrass with Vasa and pippali for respiratory issues
  • Lemongrass  and Ajwain, ginger and turmeric for menstrual pain
  • Lemongrass with tulsi and cinnamon for fevers

Lemongrass Vegetable Stir-Fry

A great way to experience the taste and energetic effects of lemongrass is in food! This stir fry is a healthy and delicious recipe guaranteed to make your taste buds sing!


  • 1 cup uncooked brown or white rice
  • 2 cups water
  • 1 bay leaf
  • salt & ground black pepper to taste
  • ½ cup vegetable broth divided
  • 2 stalks lemon grass, outer leaves removed, yellow stalk trimmed and minced
  • 2 shallots minced
  • 1 tablespoon ginger, minced
  • 2 garlic cloves, chopped
  • 1 teaspoon  Thai or Vietnamese chili paste
  • 2 tablespoons fresh lime juice
  • 1 tablespoon maple syrup
  • 4 tablespoons low-fat coconut milk
  • 2 teaspoons low-sodium soy or Tamari sauce
  • 12 mushrooms, stemmed and sliced
  • 2 carrots, sliced or grated
  • 1 celery rib, sliced
  • ½ cup scallions, sliced
  • ½ cup broccoli florets, chopped into bite-sized pieces


1. In a saucepan, combine the rice, water and bay leaf and bring to a boil over high heat. Reduce the heat and simmer, covered, for about 30 minutes, or until the liquid is absorbed. Keeping a close eye so it doesn't stick. Remove from heat covered. Remove Bay leaf and set aside.

2. In a small bowl, combine the lemon grass, shallots, ginger, garlic, chili paste and lime juice. Set aside.

3. In another bowl, whisk together the coconut milk, ¼ cup of the vegetable broth, maple syrup and soy sauce. Set aside.

4. In a large sauté pan or wok, heat ¼ cup of vegetable broth over medium heat. Add the lemon grass mixture and stir-fry for about a minute. Add the mushrooms, carrots, celery, scallions, and broccoli and stir-fry for another minute. Reduce the heat to medium low and add the coconut milk mixture. Cook for 5 minutes or longer or until the vegetables are tender but still crisp.

5. Serve spooned over the rice.

6. Enjoy!

  • As a variation, tofu, shrimp, other meats or vegetables can be substituted as desired. Noodles or quinoa can also be used instead of rice.


  • Lad, V. (1999). The complete book of Ayurvedic home remedies. New York: Three Rivers Press.
  • Sharma, H. (2011). Ayurvedic Healing. Singing Dragon
  • Lad, V. (2002). Textbook of Ayurveda. Albuquerque, N.M.: Ayurvedic Press.
  • Lad, V., & Frawley, D. (1986). The yoga of herbs: An Ayurvedic guide to herbal medicine. Santa Fe, N.M.: Lotus Press.
  • Pole, S. (2013). Ayurvedic medicine the principles of traditional practice. London: Singing Dragon.
  • Green, J. (2000). The herbal medicine-makers' handbook a home manual. Berkeley, Calif.: The Crossing Press.
  • Lad, V. (2012). Ayurvedic perspectives on selected pathologies: An anthology of essential reading from ayurveda today (2nd ed.). Albuquerque, NM: Ayurvedic Press.

Delicious & Wholesome "Diamond Dates" Recipe

Delicious & Wholesome "Diamond Dates"
Ayurvedic remedies, whilst effective, can sometimes be less than joyful to consume. There is no denying the benefits of triphala or trikatu yet tasting them is frequently the hardest step! And even the ‘sweeter’ herbs such as Ashwagandha or Shatavari can still be somewhat of a mouthful despite their effectiveness.

When it comes to dates however, we can rejoice! Dates have tremendous health benefits and let’s face it, are just delights to the mouth! Although not exactly tridoshic (can increase kapha due to its heavy and sweet qualities) they can usually be paired with all sorts of foods and herbs to improve taste or efficacy.

Organic Digest Tone (Triphala Plus) 
Supports digestive system and elimination; assists body in absorbing nutrients; high-quality antioxidant; wide range of benefits.

Date and Nut Laddoo - Healthy Indian Sweet Recipe

Phoenix dactylifera or dates as they are commonly known are thought to have originated from the middle east. After years of cultivation however, it is hard to pinpoint an exact region. There are numerous varieties and many cultures have their own favorite recipes and uses of dates.

Health Benefits
The health benefits of this delicious fruit are vast. According to Ayurveda, dates are heavy and sweet in taste. They have a cooling effect on the body and can therefore increase kapha yet pacify pitta and vata. Some of the conditions benefited include:

  • Arthritis
  • Constipation
  • Low sperm count
  • Cystitis
  • Acidity
  • Anemia
  • Diarrhea
  • Emaciation
  • Erectile dysfunction
  • And more!


Because of their potassium and fiber content dates can tremendously benefit joint pain and increase bulk of stool. As they also have a cooling effect in the body, they act as diuretics and are particularly useful in cases of bladder inflammations. Lastly, they are revered for their vajikarana abilities (treatment of sexual debility). Their nutrient rich content helps to act as superb shukrala – increasing the quality and quantity of semen.

Organic Rose Petal Spread  
The rose is renowned in ayurveda for its cooling effect on the body, mind and emotions. Made with fragrant organic rose petals and organic sugarcane, Organic Rose Petal Spread has a cooling and soothing effect on the physiology.

Diamond Date Recipe


  • 6 Medjool dates - pitted
  • 1 pinch each of powdered: saffron, cinnamon, cardamom and ginger
  • 8oz of Ghee
  • Airtight glass container (12-16oz jar)



  1. Slice each date into quarters or halves according to choice.
  2. Place dates into jar
  3. Add the ghee and spices
  4. Gently stir, then cover and keep in dark cupboard for 1-2 weeks.
  5. Enjoy!


This recipe is particularly beneficial for those who are emaciated or low in ojas. Diamond dates are so called because of their tremendous powers of increasing vitality and immunity. The additional spices also assist in digestion due to their heating nature.