Dr Vasant Lad will return in from Wednesday 16th October – Saturday 19th October 2019 for his annual series of practically oriented seminars at the Bhaktivedanta Manor, Watford.
Sue Clark, of the Ayurvedic Professionals Association shares why more and more people are looking towards Ayurveda to improve their health and wellbeing.
Saffron The word saffron originates from the French word safran, which in turn comes from Arabic word asfar, meaning yellow, reflecting its distinctive colouring. It’s often known as ‘red gold’ because it is the world’s most expensive spice. Saffron has been...
When: On Saturday 26 October 2019. 17:00 – 21:00. At the Re:Centre, Rainville Road, London W6 9HA. We are delighted to invite you to be part of a celebration of Ayurveda. As the seasons change join together to help celebrate Ayurveda with sound, food, laughter, debate and friendship.
Red Cabbage and Fennel Coleslaw with Cumin Kidney Beans Method Serves 2 Put on the rice to cook as per packet instructions. When cooked allow to cool slightly before stirring in the coriander and olive oil. While the rice is cooking place the...
Turmeric, curcuma longa, also known as the ‘the Golden Goddess’ in India, has been used for thousands of years in Ayurvedic traditions as a medicinal herb as well as an essential ingredient in every curry.
Ayurvedic Chia Seed Porridge Method Preparation time: 20 minutes Heat the almond milk, spices, maple syrup and nut butter over a low heat (but not boiling) and stir for about 2-3 minutes, until fully mixed. Remove from the heat and stir in chia...
Triphala is Ayurveda’s most widely used formula. It is a combination of three fruits: amla (phyllanthus emblica), haritaki (terminalia chebula) and bibhitaki (terminalia bellirica), thus the name triphala, which is derived from the words ‘tri’, meaning three, and ‘phal’, meaning fruit.
In Ayurvedic medicine, ashwagandha, Withania somnifera, is known as a ‘rasayana’, meaning a rejuvenative. Rasayanas enhance both the quality and quantity of life, nourish the mind and enhance vigour, making them perfect for weak, debilitated or exhausted conditions.
This is a great dish because you can prepare the coconut base and potatoes in about 15 minutes in the morning and then at lunchtime just add the veggies of your choice and simmer for 10 – 15 minutes.