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Immune Tonic Soup,immune tonic herbs,immune tonic recipe,immune tonic tea,homemade immune tonic recipe

Ingredients:

20g of Shatavari (Asparagus racemosa)
20g of Amla (Emblica officinalis)
6 Shitake Mushrooms
Simmer in 3 pints water- 1/2 hour
Extract Amla and Shatavari
Add 1/2 cup organic pearl barley
Add root vegetables: Beetroots, carrots, potato
Add leeks, onions garlic
Add Seasonal greens- kale, spinach, nettles
Add ginger, rosemary, thyme, turmeric
Add 1-2 sticks kombu/ wakame
- See more at: http://www.pukkaherbs.com/Ayurveda/ayurvedic-diet-and-recipes#sthash.bKUwfTW7.dpuf

20g of Shatavari (Asparagus racemosa)
20g of Amla (Emblica officinalis)
6 Shitake Mushrooms
1/2 cup organic pearl barley
Beetroots, carrots, potato
leeks, onions garlic
Seasonal greens- kale, spinach, nettles
ginger, rosemary, thyme, turmeric
1-2 sticks kombu/ wakame

Method:

In a bowel boil Asparagus racemosa,Amla,Shitake Mushrooms,Simmer in 3 pints water- 1/2 hour
Extract Amla and Shatavari ,Add 1/2 cup organic pearl barley,Add root vegetables,Add leeks, onions garlic,Add Seasonal greens,Add ginger, rosemary, thyme, turmeric.Add 1-2 sticks kombu/ wakame
simmer for 45 mins.

-->Adjust quantities and water as desired.Add any particular favourite vegetables or herbs.

How to use:

--> Eat broth in convalescence.Eat 1-2 week for general immune tonification.

Health Benefits of Tonic Soup:

-->

Benefits digestion, allergies, fatigue, inflammatory conditions etc.

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Ingredents:

4 cups Water Amaranth Leaves chopped
1 Onion, sliced thin
2 - 3 tbsp Dry Coconut Powder
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1/2 tsp Chana Dal
14 tsp Turmeric Powder
2 - 3 Dried Red Chillies
1.5 tbsp Oil
Salt to taste

Method:

Heat oil in a pan. Add the mustard seeds, chana dal and urad dal and fry until lentils are golden color.
Add the broken red chillies to it and fry for a couple of seconds.Then add the sliced onion and fry until translucent.Now add the washed and wet leaves, salt and turmeric powder. Mix well and cover with a lid.Reduce the flame to low and let it cook completely. Open the lid and saute uncovered until all the water evaporates and the curry is dry.Add the coconut and fry for a minute.Remove from the flame and serve hot with rice.

Benefits of water amaranthus leaves :

Vitamins,Minerals,Protein,Dietary Fiber and Amino Acids,Palatability,Disease Prevention,Immune Support, Grey Hair Prevention.

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Ingredients:

4 cups Ponnaganti leaves chopped finely
1/2 cup Toor dal

1/2 tsp Chilli Powder

3 Tbsp Coconut powder

3 Tbsp Peanut Powder

1 tsp Sugar/Grated Jaggery

Salt as per taste

2 tsp Seasoning Oil

2 tsp Chana dal

2 tsp Urad dal

1/2 tsp Mustard seeds

1 tsp Jeera

1 Dry Red Chilli and

a pinch of Hing

Method:

In a covered sauce pan, boil the finely chopped ponnaganti leaves and Toor dal with sufficient water.

After the dal is just about cooked and the leaves look cooked too, drain the water and keep the water aside . This water is very nutritious and we can use vegitable stock. Upon cooling, squeeze out the excess water in the dal and ponnaganti leaves.In a separate sauce pan, add oil and the rest of seasoning and when it is done, add the squeezed out ponnaganti leaves + dal mixture. Fry it a little and add the rest of the powders (Coconut, peanut, chilli).

Add salt to taste and also the grated jaggery or sugar. Mix well and when the curry is dry enough, switch off the flame and the curry is ready to be served.serve with rice and ghee.

Note:
just add little salt to the water and pepper and offer it to kids or drink it yourself! Or this water can be added to rasam or sambar or dal.
Benefits of Ponnaganti Aku:

Vitamins,Minerals,Protein,Dietary Fiber and Amino Acids,Palatability,Disease Prevention,Immune Support, Grey Hair Prevention.

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Ingredients:

1cup Quinoa grains or 2cups Quinoa floar
salt to taste
1tbsp ghee
1/2cup coconut milk

Method:

Soak quinoa grains overnight (or for a few hours). Add a pinch of salt to taste and blend for a few minutes till a smooth batter. Or use ready made quinoa flour and blend with water and salt to make an instant batter. Add a little ghee and coconut milk to a hot frying pan and fry pancake. Serve with sweet homous, honey, apple jam or serve with fruits.

Benefits of Quinoa Granuals:

Quinoa is one of the most protein-rich foods we can eat,Quinoa contains almost twice as much fiber
as most other grains,contains Iron.,lysine,Quinoa is rich in magnesium,Riboflavin (B2).,Fiber is most widely known to relieve constipation. It also helps to prevent heart disease by reducing high blood pressure and diabetes. Fiber lowers cholesterol and glucose levels, may lower your risk of developing hemorrhoids, and may help you to lose weight.

It provides:

39.41 mg carbohydrates

31 mg calcium

2.76 mg iron

318 mg potassium

13 mg sodium

2.02 mg zinc

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Immune Tonic Soup,immune tonic herbs,immune tonic recipe,immune tonic tea,homemade immune tonic recipe

Ingredients:

Method:

How to use:

Health Benefits of Tonic Soup:

water amaranthus leaves fry(Best recipe for eye disease),amaranth leaf stir fry,amaranth greens stir fry

Ingredents:

Method:

Benefits of water amaranthus leaves :

ponnaganti Aku kura(Water Amaranthus Leaves curry)-Best recipe for eye diseases,amaranth leaves sabzi,amaranth leaves recipes

Ingredients:

Method:

Vitamins,Minerals,Protein,Dietary Fiber and Amino Acids,Palatability,Disease Prevention,Immune Support, Grey Hair Prevention.

Quinoa pancakes(Best recipe for Dabetic and Healthiest Food For every one ),quinoa pancakes calories

Ingredients:

Method:

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