AYURVEDIC HERBAL DIET FOR HEALTHY LIVING-DAY 2

 
BREAKFAST

Ash Gourd Juice with Gooseberry
Follw the recipe of Day 1 by substituting ginger with ½ piece of gooseberry (amla).
 

 

Watermelon with Mint and Ginger
Lunch

Celery Onion Soup
Ingredients :
10 red onions, small, 9 peeled, washed and sliced
2 celery stalks, finely chopped
3 garlic (lasan) cloves, chopped
1 small piece ginger (adrak), chopped
6 black peppercorns (sabut kali mirch)
Salt to taste
2 tsp / 10 gm clarified butter (ghee)
¼ tsp lime (nimbu) juice (optional)

Method
Put the sliced onions in a thick-bottomed pan with 4 cups water.
Add the garlic, ginger and black peppercorns, cook for about 10 minutes.
Remove from heat and allow it to cool. Put into the blender and strain.
Add the celery to the onion stock and allow it to simmer for about 10-15 minutes. Add salt and remove from heat.
Take the last one onion and dice it into fine pieces.
Heat the clarified butter in a pan; fry the onion till golden brown. Remove
Serve the soup hot garnished with fried onion and a dash of lime juice, optional.

Mixed Vegetables and Fruit Salad

Ingredients :
1 bunch lettuce, washed thoroughly
1 watermelon, small, cut into small cubes
1 bunch green grapes, deseeded, halved
1 cup pomegranate
1 guava, halved, sliced
1 star fruit, sliced
4 baby corns, steamed, cut into small cubes a few basil leaves
Salt to taste

Method :
Keep the lettuce in cold water for about half and hour and strain. This helps the leaves to remain steady and Crisp.
Combine the watermelon, grapes and pomegranate in a large bowl.
Add the guava and star fruit along with the baby corns and lettuce. Toss all the ingredients well.
Serve garnished with basil leaves. Some salt can be added, if required.

DINNER

Bean Soup

Ingredients:
10 French beans, washed, cut into 1’’ pieces
2 cloves garlic (lasan), finely chopped
½  piece ginger (adrak), finely chopped
¼  onion, finely chopped
6 black peppercorns (sabut kali mirch),crushed
Salt to taste

Method :
Put the French beans, garlic, ginger and onion into a pressure cooker.
Add about 1 cup water and cook till 2 whistles are released. Allow the pressure to release and then blend the contents well in a blender. Strain and heat the soup. Add pepper and salt and serve hot.

Ash Gourd with Yam

Ingredients :
½ cup / 100 gm ash gourd (petha), peeled deseeded, cut into square chunks
½ cup/100 gm yam peeled, cut into square chnks
1 tomato, chopped into cubes
1 onion, chopped into cubes
2 green chilies, small, chopped
¼ tsp turmeric powder
¼ tsp cumin seeds
Salt to taste

Method :
Cook the yam in a pressure cooker with 1 cup water till 2 whistles are released. Let the pressure release on its own, then add the ash gourd, tomato, onion and green chilies along with turmeric powder and cumin seeds. Pressure cook till one whistle is released.
After the pressure is released on its own. Add salt and serve with rotis.