We have hit the peak of those shorter and colder days. With Spring looming around the corner, it is sometimes tough to constantly think about nourishing the body. In fact, it is the perfect time to add spices to your diet. Not only do they taste amazing, but they contain natural antibacterial properties and antioxidants that help keep your immune system healthy!
Ayurveda is an ancient Indian practice that has been used for thousands of years. Based on the belief that wellness depends on a delicate balance of mind, body and spirit, it is one of the oldest holistic systems that promote the regular use of spices. Herbs and spices are high in antioxidants, synthroid dosage 0.05mg which help fight the free radicals that can cause illness. Not to mention it is always comforting to take int he fragrant aroma of winter spices on a cold winter night.
I am in the middle of yet another lockdown in Melbourne, and I have given up trying to push myself into a health kick during the lockdown. I am keeping it simple this time with winter warmers that are wholesome, nutritious and nourishing.
I am a true believer in how much energy you can get from filling up on nutrient-dense meals. I hit the first day of lockdown with my spice blends and made a big batch of an Indian gravy to keep in the fridge over the weekend. Each day, I roast or grill some veggies and toss them through this tasty gravy. Of course, I start the morning right with a warm pot of Masala Chai.
Briefly, here are some benefits of these gorgeous spices.
- Tumeric is the golden ingredient and is known for its anti-inflammatory, antibacterial, anti-cancer and antioxidant properties
- Coriander and clove aids digestion
- Cinnamon lowers blood-glucose levels
- Cumin is anti-inflammatory
- Ginger relieves arthritis pain and is anti-nausea and anti-inflammatory
Take the pressure off and be kind to yourself! Nourish yourself from the inside.
Sarah’s Dhal Recipe will help you do just that. Check it out below for the ultimate winter warmer.
1 onion, finely diced
1 tsp garlic paste
Bunch curry leaves
2 tsp Sarah Todd’s seafood masala
1 can tomatoes
1 cup dried red lentils, soaked in water 30 minutes
Salt and pepper
In a heavy paste pot on medium heat, add onion, garlic and curry leaves and sauté for 6-7 minutes until translucent. Add masala and sauce for 30 seconds until fragrant. Add tomatoes and lentils and 2 cups water.
Season, cover with lid, and bring to a simmer. Allow to simmer until lentils are soft. Approximately 1 hour. Serve with your favourite sides, mango pickle, raita, roti or rice.
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