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Living a Bountiful Life

Ayurvedic Golden Milk

18/8/2020

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It's a beautiful thing to make delicious food as medicine from plants grown in your own garden. This traditional healing drink was made from our first crop of fresh Turmeric root grown in our greenhouse. Turmeric is a powerful food for supporting healthy immune response, enhancing digestion and liver function and reducing inflammation. This recipe makes a delicious, milky drink which is one of the traditional Ayurvedic ways of preparing this herb. Turmeric root can also be used in making sweet foods such as bliss balls or savoury dishes such as stews and curries. You can buy fresh Turmeric at whole food stores, vegetable stores and Indian grocery stores.
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Freshly harvested Turmeric root
​Ayurvedic Golden Milk
​Ingredients
  • 5cm fresh turmeric root, peeled and chopped or ½ tsp Turmeric powder
  • 2cm fresh ginger root, peeled and chopped or ⅓ tsp dried ginger powder
  • ¾ tsp Cinnamon powder
  • ½ tsp Cardamom seeds, crushed or ¼ tsp cardamom powder
  • ⅛ tsp Black pepper
  • Honey to taste
  • 500ml full fat milk/milk alternative (coconut, almond etc)

​To prepare
Place all ingredients apart from honey in a pot and simmer gently (do not boil) for 5 - 10mins. Place in a heat proof blender or use a blending stick to whizz mixture till creamy. Serve as it is, top with extra sprinkle of cinnamon and add honey if desired. Take care of surfaces as Turmeric can easily stain objects!
Serves 2.
​

Nb: It is important to heat Turmeric gently when preparing as some of the active constituents are lost on high heating. This also prevents the milk splitting, especially if using milk alternatives.
Black pepper is needed for absorption of curcumin, the active ingredient in Turmeric. Fat is also required for absorption of curcumin, so if milk used is not high in fats, include some coconut oil or nut butter into preparation. 

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Nasturtium for Respiratory Health

20/5/2020

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The wonderful, tasty and medicinal Nasturtium! Discover how to incorporate this wild edible into your life to support your immunity and well being.
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Lemon Verbena for Wellbeing

4/4/2020

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Herbal Pesto for Immune Resilience

4/4/2020

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This recipe offers a vibrant, tasty way to get nutrient rich greens into our day. Fresh herbs are high in vitamin C, chlorophyll and beta carotene which are important antioxidants that protect against pollution, stress and pathogens, making this a great recipe for enhancing our immune resilience and well being. The World Health Organisation acknowledges environmental pollution as the underlying cause of 80% of all chronic degenerative diseases, so this is a great recipe for preventative health. 

​The nuts and seeds in this recipe contain important antioxidants such as zinc (pumpkin seeds especially), selenium and Vit E, further enhancing our immunity. This recipe is also rich in stress supporting nutrients such as magnesium, calcium and vitamin B5 that can support our immunity through calming and replenishing our nervous system and adrenals.
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Wild herb pesto ingredients - Chickweed, Puha, Sorrel, Fennel, Heartsease and Calendula.
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Wild and garden herb pesto - Basil, Parsley, Sorrel, Puha and Self heal.
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Delicious herb pesto, ready for dipping!
Herbal Pesto Recipe
Naturally gluten and dairy free

Ingredients
  • 4 C or more coarsely chopped herbs, lightly packed                                            Use more of the mild, spicy or sour herbs such as Chickweed, Calendula, Violets, Heartsease, Coriander, Self heal, Puha, Basil, Sorrel, Oregano, Nasturtium, Parsley; use smaller amounts of bitter herbs such as Kawakawa and Dandelion leaves.
  • 1 C of nuts and seeds (brazil nuts, cashews, pumpkin and sunflower work well)
  • 2 - 3 cloves garlic, crushed to enhance immune constituents
  • 1/3 – 1/2 C cold pressed olive oil 
  • 6 Tbsp lemon juice
  • ¼ C nutritional yeast
  • ½ tsp sea salt

To prepare

Place garlic and salt in a blender with close fitting blades and whizz until finely cut. If your blender doesn't have close fitting blades, simply chop garlic by hand first. You can also lightly saute garlic in oil to offer a more mellow flavour.
Add herbs, oil, nuts, salt and lemon juice and blend together. 


Great to serve as a dip with chopped vegetable sticks or seed crackers, toss through pasta or slather on top of roast potato or kumara. Any extra can be frozen in small jars topped with a little olive oil.

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Ribwort and Selfheal                       Herbal Medicine in your Backyard

29/3/2020

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    Kelly Phillips

    ThetaHealer, Naturopath, Ayurvedic Practitioner, Wholefood Cook and Mother.

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