Home remedies are rich and therapeutic treasures that can be easily prepared from ingredients in your kitchen cupboard, the garden and nature.
The A-Z of home remedies reperatory and Recipes is vast and currently being updated for you.
In the meantime, if you require a specific home remedy please contact us.
General Dietary Guidelines for Wellness. These are essentially dietary guidelines good for everybody and not aggravating for anybody. However, the key here is general which means diet is always tailored specifically for each individually when we do pulse consultation. That sees the General Dietary Guidelines developed with particular foods to avoid or eat more of to balance and thrive.
Email us and we would love to send you a copy.
Making your own Ghee
To really hit the ghee spot, make your own. The quality and medicinal properties will be superior when made by the hand of the most wholistic practitioner, YOU.
Use unsalted good quality butter to make your ghee. Place the butter in a heavy bottom saucepan. Let it melt and simmer on the lowest possible heat setting.
Initially the butter will bubble and spit, making much noise. It will look cloudy and thick and foam will appear on the surface. Depending on the quantity of butter used allow the liquid to simmer for 15-30 minutes (500g butter will take approx 25-30 minutes).
The milk fat solid particles will slowly sink to the bottom of the saucepan. The foam will lessen on the surface and the liquid will become a clearer golden colour. The sputtering and noise will slow and stop and at this moment the sediment on the bottom will start to turn golden or light brown. This means the ghee is ready.
Remove the pan from the heat, allowing to cool down. Then, strain the liquid through a very fine sieve or muslin, into a clean jar or container. This golden clear liquid is the clarified butter or ghee. Do not cover or put on a lid until completely cool.
Use ghee for cooking, add to your cooked food or spread on toast. You do not need to keep ghee refrigerated as it does not go rancid. It will keep for months if you do not contaminate it by coming into contact with food particles or water.
whole green mung 1 cup
1 small onion
1 knob fresh ginger
Olive or coconut oil 1tbspn
1 tsp each turmeric, cumin, coriander, fennel (* you can use seed or powder)
1 tsp sea or himalayan salt
1/2 tsp black pepper
1 pinch asafoetida (hing)
5-7 cups water
Rinse the mung beans. You can ideally soak for 30 minutes or even overnight. Discard the water beans have soaked in and rinse. Heat oil and saute finely chopped ginger and onion. Add mung beans and spices and stir to coat. Add water, salt and bay leaf. Bring to boil and cook until the mung beans are completely soft and homogenised. Add black pepper to taste. You can garnish with fresh coriander and ghee.