Ajwain (Wild Celery Seed) AKA:The VITALIZER
In post-session discussions I often here people speak about lack of motivation.
To combat this it often takes a combination of
a. distressing the body,
b. catching up on rest and
c. connecting with your heart.
However…adding Ajwain (wild celery seed) to your diet can be an easy support for this process. The special power of this seed is said to INCREASE EFFORT, MOTIVATION and ENTHUSIASM.
You may have to order this online or check out an Indian food store but having this seed around is helpful.
More About Ajwain:
Ajwain or wild celery seed is considered to be a digestive, respiratory and nerve stimulant.It is utilized by those with poor digestion, gas, bloating and those with sinus problems. It promotes kidney function and enhances the functioning of the nervous system.
How to Use
1. Add a small amount to CCF TEA (see Hot Water Routine) or grind and add to soups and on top of vegetables.
2. In Recipes:
Kidney Bean Soup (Serves four)
–recipe from www.mapi.com
1 cup dried kidney beans (or your favorite seasonal legume)
5-6 cups of water
2-inch piece ginger, grated
2 tablespoons fresh cilantro, chopped
2 tablespoons ghee or olive oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon freshly-ground coriander seeds
5 curry leaves (available at Indian grocery stores)
1 pinch hing (asafetida)
1/2 teaspoon ajwain (indian celery seeds)
1/2 teaspoon turmeric
One pinch cinnamon
1/2 cup carrots, diced
1 celery stick, chopped into 1/2-inch pieces
1/2 cup fresh spinach leaves
Salt and pepper to taste
Soak beans in water overnight. Drain and discard water. In a large soup pot, melt the ghee. Fry black mustard seeds on medium-low heat until they pop (it takes very little time, usually under a minute). Add cumin, hing, ginger, ajwain, coriander and curry leaves. Sauté for about one minute. Be careful not to burn the spices. Add the beans and stir once. Add the fresh water, turmeric, cinnamon, carrots and celery and bring to a boil. Reduce heat to a low boil and cook about 25 minutes or until the beans are soft. Add the spinach, and salt and pepper to taste. Cook for about 10 more minutes. Garnish with fresh cilantro and serve with rice. Enjoy!
