Summers are calling and what better to cool yourself with one of the best Ayurvedic non alcoholic refreshing drinks. Health and fun all in one. Try it
Ayurveda emphasises on preventive side of medicine and promotes in building immunity. A person who is immunocompromised is more prone for COVID-19. Immune system has become a crucial factor at this point of time in our lives since the global pandemic.
Ayurveda Rasayana (rejuvenation) herbs, Yoga exercises, Pranayama (unique respiratory exercise), day by day regimens and private hygiene recommendations are useful techniques in controlling the unfold of COVID-19.
The preventive elements of pandemic conditions are narrated in Ayurveda with sufficient details. As prevention is better than cure, Ayurveda methods should be taken into consideration to successfully help in boosting immunity and preventing pandemics, including COVID-19.
The art of following Ayurvedic dietetic rules, types of Ayurvedic healthy meals, the methods of ayurvedic cooking, incorporating herbs which are immunity booster builds the ojas or immunity building factor in the human body.
Lets talk about one such Ayurvedic herb/medicine today.
Amalaki (Emblica officinalis) (EO) has a high role in Ayurveda. Amalaki belongs to the Euphorbiaceae family and is also called Phyllanthus emblica or Indian gooseberry. It is thought that Amalaki is the primary tree to be created in this universe. Amalaki is local to India and additionally grows in tropical and subtropical areas of Pakistan, Uzbekistan, Sri Lanka, South East Asia, China and Malaysia. The use of Amalaki is extensive in Ayurvedic recipes and compound medicines as it booms immunity in fighting against illnesses. It has a useful function in degenerative illnesses like cancer, diabetes, liver treatment, ulcer, anaemia, eye illnesses, and coronary heart hassle and is also an important constituent in hepatoprotective and rejuvenating formulations.
- Amla (Indian gooseberry) pulp – 1 kg
- Candy sugar (Mishri ) – 2 kg
- Rock salt – 10 gm
- Roasted cumin seed powder – 10 gm
- Black pepper powder – 5 gm
- Black salt – 5 gm
- Water – 1 litre
- Servings: 3 litres
- 3 times water to be added for serving, may adjust the quantity of water as per the required taste.
Method of preparation
Boil amla and de-seed. Keep it aside until cools and make pulp by grinding. In a large vessel, take sugar, and add equal quantity of water, heat it so that sugar dissolves completely. Sugar syrup should be made double or 2.5 times quantity of Alma Pulp. Take the pulp in a big vessel, slowly add sugar syrup and mix it well. When the pulp and syrup are properly mixed, take a little bit mixture in a small bowl to mix spices. Add roasted jeera powder, rock salt, black pepper and black Salt. Mix contents of both bowls well and keep it in glass jar. If you put in fridge than no need of preservatives otherwise add 0.75 gm Potassium metabisulfite (K.M.S.)/per kg.
Amla is an excellent source of Vitamin C, hence it helps to boost immunity, metabolism and prevents infections, including cold and cough. This cooling drink is useful in acid peptic disorders, constipation, anemia and eye strain.