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inspired recipe
High Barn Oils
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launches holistic skincare
Vegetable Biryani
by Rosemarie Sellers
The beginning of a new year, the festivities are over and we have all made resolutions to have a healthy diet. In Ayurveda, this is the Kapha
(earth) season where heavy, rich foods should be avoided. It’s an opportunity to eat foods that are lighter on our digestion. Following a Sattvic
diet (that which is pure, clean and wholesome) nourishes the body and maintains it in a peaceful state. It also calms the mind enabling it to
function at its maximum potential. It leads to true health with a peaceful mind in control of a fit body and a balanced flow of energy between them.
This vegetable biryani is a favourite of mine; the aromatic spicy rice cooked with fresh vegetables makes a delicious main course. It’s easy to
prepare, inexpensive and a great supper dish when you’ve got friends coming over. Spices play an important part in Ayurveda for enzyme
production and maintenance; they are the spice of life. Cardamom for digestion; cloves are a decongestant; coriander cools and is a diuretic; cumin
antidotes overeating; turmeric is antiseptic and anti-inflammatory; and saffron strengthens the heart, improves circulation and builds the blood.
Ser ves 4-6
Ingredients: i rice
smat
175g/6oz ba
s
2 whole clove
rdamom pods
Seeds of 2 ca
h of saffron
nc
pi
us
Genero
s
strand
stock
nt vegetable
450ml/¾ pi
s
2 garlic clove
ped
, roughly chop
1 small onion
s
ed
se
in
m
1 tsp cu
coriander
1 tsp ground
c
½ tsp turmeri
)
wder (optional
½ tsp chilli po
t
cu
d
an
d
ele
pe
1 large potato,
into 1“ cubes
d
2 carrots, slice
broken into
½ cauliflower,
florets
into
ch beans cut
60g/2oz Fren
1” lengths
d coriander
2 tbsp choppe
ice
ju
e
lim
2 tbsp
er
y ground pepp
Salt & freshl
Instructionsron in the hot vegetable stock large pan with vegetable Infuse saff
om seeds into
1.
am
ves and card
stock has 2. Put rice, clo g to boil
inutes or until
brin
d
an
k
oc
st
mer for 20 m
sim
d
an
r
ve
co
at,
3. Reduce he
coriander into
in seeds and
ed
been absorb t garlic cloves, onion, cum
pu
4. Meanwhile
ter and blend
e into a with 2 tbsp wa °F/Gas 4. Spoon spicy past es, stirring a blender
ut
50
in
/3
m
2
0°C
r
18
fo
to
at
en
he
5. Preheat ov
d cook over low
f casserole an
d
flameproo
tbsps water an lly.
beans and 6
.
occasiona
, cauliflower,
g occasionally
ts
in
rro
irr
ca
st
,
,
es
es
to
ut
ta
in
6.Add the po
a further 12 m
r
fo
at
he
low
e juice. Cook
cook over a
er.
opped coriand tables. Sprinkle over the lim der. Fluff Add the ch
ge
e ten
ve
ar
e
th
es
bl
er
ta
ov
e
ge
ric
e ve
7. Spoon the
es or until th
with a sprig of
for 25 minut
and garnish
in the oven
before serving
rk
fo
a
th
wi
up the rice
tch
nder.
nstitution wa
fresh coria
pha (earth) co ) and Vata (air)
re
you are of Ka
(fi
of
y
tta
an
Pi
if
ur
d
Enjoy an
conds for yo
s and leave se
your portion
cousins!
44
inspired times issue 7 winter 2010/11
Rosemarie Sellers is an Ayurvedic Nutirtion Therapist and
Well-Being Coach.
email: [email protected]
web: www.ayurvedaforeveryone.com
The home of English linseed
To suit vata (dry/mature),
pitta (oily/sensitive) and kapha (combination)
skin types. The range includes a cleanser, scrub, mask,
face creams, and a luxurious bath and body range made
from traditional Ayurvedic plant and herb combinations.
Shop on-line at: http://www.tri-dosha.co.uk/shop
Ayurvedic Training 2010
5-day Ayurvedic therapy course (nationwide venues)
1-day NEW Ayurvedic Holistic Facial (nationwide venues)
Tri-Dosha Limited
14 Popes Lane
Ealing
London W5 4NA
t/f +44 (0)208 566 1498
m 07951 978 417
e [email protected]
www.tri-dosha.co.uk