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In Sanskrit, ayurveda means, “Science of life.” Maharishi Ayurveda herbal formulations are based on this ancient knowledge.
The ayurvedic texts offer simple, time-proven tips on improving your digestive health and overall vitality.
- Soothes occasional acid indigestion
- Balances stomach acidity
- Helps with occasional flatulence and
|60 herbal tablets $19.95
|30 herbal tablets $11.95
ORGANIC DIGEST TONE (Triphala Plus)
The vaidyas recommend taking
Organic Digest Tone (Triphala Plus)
along with all your other herbals.
- Cleanses the system of impurities
- Promotes regular elimination
- Helps assimilation of nutrients
- Supports healthy cholesterol levels
- Balances Vata, Pitta & Kapha doshas
60 herbal tablets
30 herbal tablets
Pitta is the heat energy within every cell of the body, but it is located mainly in the stomach area. Excessive intake of heat-producing foods can cause the digestive tract to overreact with an increase in acid production.
Tips to help you take care of yourself any time of the year:
- Try to avoid Pitta-aggravating foods such as vinegar, tomatoes, sour citrus fruits, orange
juice, salsa, onions, hot peppers and salty fried foods.
- It is important not to skip meals in general, but especially if you suffer from occasional acid indigestion. Don't skip breakfast even if you are not usually hungry in the morning. Try consuming something light like stewed fruit, warm milk, or a date shake.
- Include green leafy vegetables, grains, watermelon, honeydew melon, lettuce,
mangoes and spices such as fenugreek seeds, coriander, cardamom and mint in your
- Favor cooling drinks such as fresh coconut juice or use fresh coconut meat in your
vegetables, rice dishes or chutneys.
- If you feel discomfort during the day, try a few sips of cool milk (after boiling) on an
- Try pomegranate juice, because it helps balance the acid in the stomach. It tastes sour
but it is actually both astringent and bitter, which helps balance Pitta.
- Baked fennel seeds are recommended to help settle the stomach and balance digestion.
Eat ¼ tsp., three times a day between meals.
MIRIAM'S MINT LASSI - 2 Servings
1 teaspoon ground cumin
1 cup yogurt
2 cups water
1/2 teaspoon salt
1/2 cup fresh mint leaves
Freshly-ground black pepper
Toast the cumin in a small skillet over a low heat, stirring, until fragrant and slightly darkened. This will take about 20-30 seconds. Place in blender. Add the yogurt, water, salt, mint and a grinding of black pepper. Blend at high speed until the mint is well blended in.
Recipe from the cookbook Heaven’s Banquet, by Miriam Kasin Hospodar.