Ayurveda

Holy Basil or Tulsi has a rich and interesting history known since the Vedic age for its immense curative power. It has been considered the ‘herb royale’ to the French, a sign of love by the Italians, and the most sacred of herbs in India.

From tea to coffee and from exotic marketplaces to palaces, cardamom’s warmth and sweetness has earned her name as the Queen of Peace. Going back to her origins, long before the Romans and Arabs discovered the benefits of this intriguing spice, the ancient Vedic texts mentioned her being thrown into the sacred fire rituals as as an offering up to the Gods and Goddesses.

Our health depends on our bodies digestive fire or ‘agni’ to break down food into nourishment for the cells and to eliminate waste properly. As undigested food lingers in the body, it leads to the formation of ama. Ama is essentially the toxic residue of undigested or partially digested food.

Kitchari, sometimes spelled khichadi is Ayurveda's one-pot meal that is cleansing, nourishing and easy on the digestion. Traditionally, it's made from a combination of split mung beans and aged basmati rice, mildly spiced with seeds such as cumin, coriander and fennel, turmeric and fresh ginger root.