Healthy DIY, Recipe Corner

Gut Friendly Recipes

gut-friendly-recipes
  1. Anti-Bloating Tea

Ingredients:

  • Water: 300 ml
  • Carom seeds (Ajwain): 1 tsp
  • Asafoetida (Hing): A pinch
  • Fennel (Saunf)seeds: 2 tsp
  • Cumin seeds (Jeera): 1 tsp
  • Crushed Mint Leaves: 2 – 3
  • Raw honey: ½ tsp (optional)

Instructions:

Add all the ingredients in 300 ml of water and brew it till it reduces to half the quantity. Add a few drops of lemon and 1/2 tsp of raw honey and consume.

      2.  Cardamom Ginger Tea

Ingredients:

  • Water: 300 ml
  • Cardamom (elaichi) pods: 2 crushed
  • Ginger: 1 tsp grated
  • Raw Honey: ½ tsp (Optional)

Instructions:

Add all the ingredients in 300 ml of water and brew it till it reduces to half the quantity. Add a few drops of lemon and 1/2 tsp of raw honey and consume.

        3.  Carrot Pickle

Ingredients:

  • Diced carrot: 1 cup
  • Cold-pressed, unrefined groundnut/sesame/mustard oil: ½ cup
  • Crushed mustard seeds (rai): 5 tbsps
  • Chopped green chilies (non-spicy): 6-7 no
  • Rock salt: 2 tsp

Instructions:

Add all the ingredients and mix it really well. Store in an airtight container for 2days and then refrigerate.

          4.  Fermented Vegetables

Ingredients:

Mixed vegetables like (carrot, radish, cabbage, beet) Julien cut– 1 cup

Garlic Cloves: 2 no

Grounded black or white pepper: 1 tsp

Mix herbs: 1/2 tsp (optional)

Rock salt: 2 tsp

Water: 1.5 cups

Instructions:

Place garlic at the bottom of a clean, wide-mouth jar. Layer the cut vegetables, pressing them down to fit as many as you can. Add any seasonings to the contents in the jar. Dissolve the salt in the water and pour over the vegetables in the jar until the top vegetables are barely covered. Use a ladle to tap around the sides of the jar to release any air bubbles. Press hard with clean hands to keep the vegetables under the brine and attach a tight regular airtight lid. Let it ferment for 3-4 days (depending upon the weather), tasting to see if they are your desired flavor and texture. If using regular lids, burp daily to release excess pressure. Once the veggies are fermented, refrigerate them.

            5. Rice Kanji

Ingredients:

  • Cooked rice: 1/4cup
  • Water OR buttermilk: ½ cup
  • Rock salt: A pinch

Instructions:

Soak the cooked rice in the water and leave it overnight outside at room temperature. Next morning, add a pinch of salt and consume.

 

 

 

 

 

 

 

 

 

 

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Luke Coutinho

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