thanks everyone

[Guest guest]

a big thank you to everyone who answered with their perspectives on

raw food & ayurveda!

 

i also thought i would share a nice postnatal tea recipe i found at

www.indiacurry.com, i do not recomend their literature on postpartum advices

though, it was a very western perspective, not totally in line with what we try

to practice here..but this was a nice recipe:)

 

enjoy:)

 

Ajwain (Carom) water recipe (post natal care)

 

Nutrition aspects

Every morning, for three days, mother is give a cup of hot Ajwain

water as a tea following the delivery. It is supposed to cleanse the

insides.

 

Ingredients

Ajwain water

1. Ajwain (Carom) seeds: 1 Cup

2. Water: 3 cups

 

Serving

1. Ghee: 3 Table spoon

2. Gur (Jaggery): 3/4 cup

 

Method

Ajwain water

1. Grind Ajwain seeds in a food processor for 1 minute.

2. Combine water and ground Ajwain seeds. Bring it to a boil. Steep

on low heat for 20 minutes.

3. Strain. Store in refrigerator.

 

Serving

Mix 0ne cup of Ajwain water, with one Tablespoon of Ghee and ¼ cup of

jaggery. Bring it to boil again. Let it cool and drink it as tea in

the morning

 

jai ma!

[Guest guest]

Hey Noel,

 

Have you tried Ajwan (ajwain)? They look like a cross between celery

and anise (not fennel which are larger) seeds; quite small. I haven't

found westerners willing to use it much, it is so intense! It is also

a very strong galactagoge though, and I understand it is used for this

too in such strong concentrations (previous post in archives talks

about ajwain soup).

 

I'd add to the recipe advice to soak the seeds overnight in cool water

first, to pull some of the intense pitta sharpness out (rinse and

drain in fine mesh strainer or cloth). (particularly given a country

in US which is about 80% pitta dominant). So it cleanses because it

is so strongly increasing to agni, and has a special potency with the

pranic channels, kind of like vacha (calamus) but more

heating/digestive specific.

 

Note the reason for that strong concentration of gur is also about

balancing the taste and medicinal influence, though the gur also

warms. I use tiny pinch of ajwan in soups sometimes for digestive and

interesting taste; an Indian friend made a chewing herb for after

meals, which is her favorite. The seeds, if not being strained, are

best looked through for stones; all very small (a challenge to these

eyes but the result was delicious). Seeds most available in

Indian/some other Asian stores.

 

Thanks for sharing this!

Ysha

 

> Ajwain (Carom) water recipe (post natal care)

> Every morning, for three days, mother is give a cup of hot Ajwain

> water as a tea following the delivery. It is supposed to cleanse the