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.

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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.

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Ajmoda Celery Seeds


Properties
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.

Usage

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
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

 

Utensils

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

 

      Steps

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.

 

References

  • 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.

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Properties
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.

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

Usage

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!

Ingredients

  • 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

Steps

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.

References

  • 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.