Healing Recipes
ASH GOURD JUICE
PRE-BREAKFAST
Detox Juice
Ash gourd, also known as “safed petha,” is a highly detoxifying vegetable found in nature. Once consumed, it acts as a sponge in our digestive system, absorbing toxins, and upon elimination, it carries away the toxic waste. Many individuals have reported immediate relief and improved digestion after consuming ash gourd juice.
Ash gourd, a member of the gourd family, is commonly known as ‘winter melon’ and is readily available at vegetable vendors. Despite its powerful detoxifying properties, the taste of ash gourd juice is surprisingly mild and bland, similar to water.
Ingredients:
– Ash gourd (safed petha)
Method:
Peel the ash gourd, remove the seeds, and cut it into pieces.
Juice the ash gourd and consume about 400 ml (1 glass) of this juice every morning.
Fruits Breakfast
BREAKFAST
Mono-eating
Practice ‘mono-eating’ by consuming only one type of fruit at a time.
This eases digestion as each fruit requires specific digestive juices.
Opt for a plate full of seasonal and regional fruits like
watermelon,
apple,
pear,
pineapple,
orange,
papaya,
peach,
pomegranate,
berries, and
guava.
Avoid imported fruits for better health.
Detox Salad
BREAKFAST/LUNCH/DINNER
This salad is referred to as the “pure detox salad,” signifying its purity and cleanliness compared to other salads in this collection. It distinguishes itself by the absence of nuts, seeds, dressings, salt, or lemon, aligning with the ideal concept that a salad should be consumed without any condiments. Despite this simplicity, the salad remains flavorful, thanks to the inclusion of coriander and coconut, and maintains a delightful crunch due to the presence of sprouts.
Ingredients:
Servings: 2
– 2 cucumbers, chopped
– 2 carrots, grated
– 2 tomatoes, chopped
– 1 small green capsicum, chopped
– 1 cup coriander, chopped
– 2 big slices of coconut, grated
For a boost:
– ½ cup vegetable sprouts (such as alfalfa, clover, radish, fenugreek)
Pre-preparation (optional): Prepare vegetable sprouts
Method:
Combine all the ingredients in a large mixing bowl.
Toss everything together and serve
Millet Porridge
BREAKFAST/LUNCH/DINNER
Preparation of Millet Porridge (Ganji) and Fermented Gruel (Ambali)
Ingredients:
Any one variety of positive millets – 1 cup
Water – 10 cups
Sea salt – as per the taste
Porridge can be prepared with any of the 5 types of positive millet. It can be made with
the millets as a whole grain or from their rava or from their flour. But, the porridge
made with millet rava is the tastiest of all.
1 Method:
The millet is ground in a mixer to make a coarse rava and water is added to it. The rava is left aside for a short while and is let to settle down.
This water can be thrown away and once again, water is added in the ratio of 1 : 4 (rava to water) and is let to soak for 6-7 hours.
The rest of the process is the same as the First method.
For enhancing the taste
While cooking the porridge, vegetables/leafy vegetables can be added.
Cooked vegetables or seasoning can also be added.
Salt, jeera powder or coriander leaves may be added to taste.
After cooling, butter milk could be added the porridge to drink.
Porridge may also be eaten along with any pickle.
