For many, the concept of food combining—the idea that some foods digest well together while others do not—is entirely new, and somewhat foreign. But according to Ayurveda, it is an essential part of understanding how to eat properly.
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Needless to say, I’ve fallen in love with it and it’s now a staple in my refrigerator. I basically use it any and everywhere I can.
Fennel is a great little vegetable, especially for all of our pitta friends out there. Super cooling in nature, fennel is also packed with antioxidants, making it good for our rasa and rakta dhatus, or lymph and blood systems. From an Ayurvedic standpoint, fennel is desirable because it works as a pacan—or helps post-digestion.
Pair it with a cucumber mint sauce, and try this for your next dinner.
Cut your fennel bulb in half and roast in the oven for about 20 minutes at 350 degrees, depending on the size of your bulb.
In the meantime, take all the ingredients for the sauce and blend them together in a blender until you get a nice creamy consistency. Once your fennel is roasted, take it out of the oven. Melt the ghee in a hot pan on the stove, then add the fennel and sear it on all sides. When it’s a nicely charred, remove it from the pan and serve with your favorite grain (I used brown rice). Feel free to add whatever greens you would like to this dish.
*These statements have not been evaluated by the Food and Drug Administration. Banyan Botanicals products are not intended to diagnose, treat, cure, or prevent any disease. The information on this website is for educational purposes only and is not a substitute for medical advice, diagnosis or treatment. For more information pertaining to your personal needs please see a qualified health practitioner.