Beech Chiropractic & Ayurvedic Health Centers             Natural Solutions For Health Division of Lotus Health Services, LLC

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            Bethesda & Frederick Offices             301-951-9000

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Allergy Recipe

  • 2 tsp of ghee 
  • 1/2 tsp of turmeric 
  • 1 clove 
  • 2 curry leaves 
  • 1/4 tsp of cumin 

Heat the ghee and add spices and cook until brown. Don't burn. Add to the food as a spice mix. Take with each meal. Take while any heaviness in the chest.

 

Almond Chutney

  • 1/2 cup almonds 
  • 1 handful of grapes 
  • 6 mint leaves 
  • Soma salt to taste 
  • Little bit of olive oil 
  • Some lime juice. 

Blend and eat. Must have fresh.

 

Apples or Pears Stewed

Recipe for one person:

  • 1 whole, fresh organic sweet apple, cored and peeled. 
  • 3 whole cloves (per apple) Note: Use only 1 clove for crock pot cooking. 
  • 1/4 cup of spring water 

Directions:

  1. Peel and dice apple into small pieces. 
  2. Add cloves, apples and water in a covered pot. 
  3. Stew apples in 1/4 cup of water until mushy consistency (usually takes about 15 minutes, less time for pears). 
  4. Remove cloves and discard before serving. 
  5. Let stand away from heat for 5 minutes to cool a little. 

 

BAKED FENNEL SEEDS

Chew about 1/4 teaspoon of seeds, 3-4 times daily between meals.

Why:

* Enhances digestive fires

* Simultaneously balances Pitta in mind and body.

* Has a special Anuloma effect, restoring proper flow of Vata (Apana)

* Helps create a feeling of comfort in the stomach

Recipe:

50/50 Raw and Baked Fennell Seeds

Prepare:

Spread 5 ounces of fennel seeds in a thin layer n a cookie sheet. Cook at 350 for about 20 minutes or until color turns slightly brown. Mix with equal amount of raw seeds. Seal in an airtight container and store away from direct sunlight.

Comments:

Use the freshest fennel possible. Always store in an airtight container for up to five days maximum. Do not refrigerate. Make sure the fennel you by is totaly clean - Sometimes raw fennel can have rough thorny husks when purchased from Indian import stores. To remove these: rub the baked seeds roughly between your hands.

 

BUTTERMILK  (Takra)

Why Buttermilk:

First of all this is very different from what we call buttermilk in the west. This recipe is often used to restore the beneficial bacteria - a unique and difficult task. It is very good for assimilation and provides an excellent source of crucial digestive microbes.

Ingredients for 1 serving:

  • 1/4 cup fresh cold yoghurt (make yourself whenever possible) 
  • 3/4 cup purified cold water (cold is important) 
  • 1/4 tsp cumin powder 
  • 1/4 tsp coriander leaf (also called cilantro) 
  • 1 pinch of soma salt (sea salt is OK if other is not available) 

Directions:

  1. Mix yoghurt by itself on low for 3-5 minutes minimum 
  2. Then add cold water to yoghurt 
  3. Mix again on low for 3-5 minutes 
  4. Collect and discard the fatty foam on top 
  5. Repeat mixing and remove further fatty foam if yoghurt still semms thick or solid white (should appear watery but cloudy in color when finished). 
  6. Add the 3 spices and stir by hand briefly just enough to mix the spices evenly. 
  7. Serve at room temperature. 

 

Cashew Chutney

This is a delightful Chutney that is perfect for Kapha season. Enjoy!

  • 1/2 cup of raw cashews 
  • 1 tbspn of Lime Juice 
  • 2 Green Chilies 
  • 1/2 tsp of Damayanti Devi’s Masala 
  • Soma salt to taste 

In blender puree cashews. Add other ingredients and blend with a little water to make a smooth paste.

 

Chai (Indian Tea)

Effect :Antioxidant & Relaxing Tea

  • 1 teabag of Tetley Tea 
  • 1 pinch of turmeric (good if you have a cold, otherwise you may omit) 
  • 2 Green Cardamom Pods 
  • 2 pinches of cinnamon powder 
  • 1 pinch of nutmeg powder 
  • 2 pinches of saffron 
  • 1/4 cup of whole organic milk 
  • 1 1/2 cup of water 
  • 2 whole cloves 
  • Sugar to taste 

Boil water with spices in it for 5 minutes.  Then add teabag and boil to the desired strength of tea.  Lastly, add the mild and bring to a boil.

 

Cilantro Leaf Chutney

Effect: Detoxes Heavy Metals

  • 2 Cups Cilantro Leaf chopped 
  • 1/2 Lime juiced 
  • 1/2 teaspoon soma salt 
  • 1 teaspoon Walnut Oil 
  • 2 tbsp of water 
  • 2 thin slices of ginger 

Blend cilantro leaf with some water. Then add other ingredients. Have 1 tbsp twice a day with main meals. Try to make fresh everyday. Keep watch on your bowel movement.

 

Crock Pot Kitcheri

Night before cook in crock pot.

  • ¼ cup of mung dal 
  • ¾ cups of rice 
  • ½ cup of chopped broccoli or cauliflower. 
  • 2 cups of water 
  • 1 tsp of soma salt 

Next Morning

  1. Sautee some ghee, your spice mix and protein (paneer, fish or chicken) 
  2. Stir into the kitcheri. 
  3. Put in food thermos and take to work. 

This is a complete meal. Vary the recipe by changing veggies. Can sautée veggie in the morning instead of adding at night. Can use Quinoa instead of rice.

 

Date Nut Role

Pitted dates 2 cups
grated fresh coconut 1 cup
chopped walnuts   1 cup
cardamon 5 pods
clove 4 count
cinnamon sticks 3 pieces

Preparing Method

dry roast last 3 items and grind it to powder. add everything in to a food processor and blend/mix until it makes a soft dough.
use a spoon to scoop it out and make little balls.

 

Regular Ghee:

Melt unsalted organic butter on medium low heat in a sauce pan.

As the butter begins to boil, you will notice a popping sound as the solids that rise to the surface.

After 30 to 40 minutes, the butter becomes clear and you can see the bottom of the pan.

Take off heat.

Put a cotton handkerchief or other cloth into a wire mesh strainer.

Put the strainer over a stainless steel bowel.

Pour the butter through the straining cloth.

The remaining liquid is ghee.

Store the ghee in a glass container at room temperature.

 

Pre-biotic Fat Burning Ghee

In your yogurt maker make yogurt from heavy whipping cream.

Refrigerate the yogurt.

Put in food processor and churn till butter separates from the milk.

Squeeze all of the milk from the butter.

Save the buttermilk – see Takra recipe

Make ghee from this butter following the Regular Ghee recipe.

This is ghee is fat burning and feeds the probiotics of the intestine.

 

Lassi - Digestive

Effect: Pro-biotic support

  • 1/2 cup fresh organic yogurt 
  • 1 and 1/2 cups cool water 
  • 1/4 tsp toasted cumin seeds 
  • 1 tbsp fresh cilantro leaves 
  • Soma Salt to taste 

Blend the yogurt, the water and the spices all together. add some salt. enjoy.

 

Lassi - Sweet

pro-biotic support

  • 1/2 cup fresh organic yogurt 
  • 1 and 1/2 cup cool water 
  • 1 tsp pure edible rose water 
  • one pinch of saffron 
  • 2 pods of green cardamom 
  • Sugar to taste 

Blend the yogurt in the water. Stir in the spices and the rose water.

 

Oatmeal:

Using a saucepan, sauté in ghee:

  • 3-4 crushed cardamom pods 
  • 2 pinches of saffron 
  • 1 clove 
  • 1 tiny stick of cinnamon 
  • Add 1 cup of oatmeal and toast with spices 
  • Add 2-3 cups of Whole Organic milk. 

Stir then boil on medium heat until cooked.

For more protein:

Using the Oatmeal Recipe:

Start with a little more boiled water

Add ¼ cup of quinoa (soaked overnight)

Then follow standard recipe

 

Pomegranate Chutney

Balances Digestive Fire

  • 2 tbsp of Pomegranate Seed Powder 
  • 1/4 tsp of black cardamom seeds 
  • 1/8 tsp of green cardamom seeds 
  • 1/2 tsp of soma salt 
  • 10 pieces of black peppercorns 
  • 1/2 juiced lime 
  • 4 tbsp of sucanat 

Make a powder of both cardamoms and black pepper. Add soma salt then add pomegranate seed powder. Put lime juice on the mixture and mix it. Mix in sugar. Leave out till dry. Pack in airtight container. Sprinkle on your food 1 -2 teaspoon with lunch and dinner.

 

Power Cookie Recipe! 

barley flour                   1/2 cup
oat flour                        1/2 cup
quinoa flakes or flour      1 cup
all purpose flour           1/2 cup
 
(flakes are better and light but pricey or you can use 50/50 flakes and flour.)

plain yogurt          5-6 tbs
ghee or butter        3 tbs
ghee for brushing     1 tbs
organic sugar         4 tbs
soma salt             1/4 tsp
nutmeg                1/4 tsp powder
cardamom              1/2 tsp powder
clove                 1/4 tsp powder
cinnamon              1/2 tsp powder
dry ginger            1/4 tsp powder
baking powder         1/4 tsp
raisin                1 cup

Cooking Method
 

slowly dry roast spices (lightly) and add to all the other (except ghee for brushing) ingredients. (when adding yogurt be care full not to get it too wet) mix together by hand, make a dough and flatten with a rolling pin, adding a little flour not to stick while rolling. make 1/4" thick flat pancake and cut in to pieces, place the pieces on a baking pan. bake at 360 for 7 minutes, turn over and brush with a little ghee and bake another 7 minutes.

if you are using whole spices, dry roast them together and make powder in a grinder.

 

Dr. Beech's Rice Pudding

  • 2 tsps of ghee 
  • 4 crushed cardamom pods 
  • 1 tiny stick of cinnamon 
  • 1 pinch of saffron 
  • 1 bay leave 
  • ¼ cup of basmati rice 
  • 2 cups of whole organic milk 
  • Sugar to taste 

Sautee the ghee, cardamom, cinnamon, saffron in a frying pan. Add rice and toast. Add milk and bay leave. Bring to low boil. Transfer whole mixture to a preheated crock pot. Let cook for 2 hours or until rice is tender and mixture is still "milky". Add sugar to taste and enjoy.

 

Tamarind Chutney:

Sweet Tamarind - 1 whole. Skin it. Put in hot water and soak for about 15 min or until the water is nicely brown. Next, put all the contents in a blender and blend on slow setting. The tamarind seed will bounce around and not blend. Next pour the juice through a strainer to strain out the seeds and pulp. To the juice add:

  • Some lime juice 
  • Few pinches of Soma Salt 
  • Shredded slice of ginger 
  • A little olive oil and cilantro. 

Eat the above like a pickle before the meal

 

White Daycon Radish Chutney

Support & detox through urine

  • 2 cups of chopped white daycon radish 
  • 1/2 teaspoon of soma salt 
  • 1/2 fresh lime juiced 
  • Effect1 teaspoon of olive oil 
  • 1/8 tsp Kalonji / Nigella 
  • 1/4 cup of water 

First chop daycon radish and add soma salt and lime juice. Next blend daycon radish with water. Then sauté kalonji with olive oil. Next mix together all ingredients. Eat with main meals, 1 - 2 tbsp.

 

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