WHAT YOU’LL NEED:
1 quart plain, whole-fat yoghurt
3 leaves of holy basil
teaspoon of fennel seeds
¼ teaspoon coriander seeds
6 white pumpkin seeds or 6 fresh cucumber seeds
DIRECTIONS
1. In a small saucepan, bring half a cup of water to a boil. Add in the holy basil, fennel seed, coriander seed, and 6 white pumpkin seeds or 6 fresh cucumber seeds.
2. After boiling for 5 minutes, remove from heat and allow for the water to cool completely.
3. In a blender, add in yoghurt. Strain the water from the saucepan into the blender, and blend until smooth.
4. Serve and store the leftovers in a jar in the fridge.
1 quart plain, whole-fat yoghurt
3 leaves of holy basil
teaspoon of fennel seeds
¼ teaspoon coriander seeds
6 white pumpkin seeds or 6 fresh cucumber seeds
DIRECTIONS
1. In a small saucepan, bring half a cup of water to a boil. Add in the holy basil, fennel seed, coriander seed, and 6 white pumpkin seeds or 6 fresh cucumber seeds.
2. After boiling for 5 minutes, remove from heat and allow for the water to cool completely.
3. In a blender, add in yoghurt. Strain the water from the saucepan into the blender, and blend until smooth.
4. Serve and store the leftovers in a jar in the fridge.
© 1999, 2021 Maharishi AyurVeda Products International, Inc. (MAPI). All Rights Reserved. MAPI does not provide medical advice, diagnosis or treatment. These statements have not been evaluated by the Food and Drug Administration. Products are not intended to diagnose, treat, cure or prevent any disease. See additional information.
