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




            Bethesda & Frederick Offices             301-951-9000

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Milk Recipe:

Drink only whole organic milk.

Best to get Milk from pasture fed rather than grain fed cows if possible.

Use this recipe to prepare your Milk:

50/50 whole organic milk and water.

In the water, boil for 5 minutes with 2 green crushed cardamom pods, 1 tiny stick of cinnamon, 1 clove, 2 thin slices of fresh ginger.  Then add milk and bring to a boil.

Sip milk slowly. Don’t refrigerate.


Yogurt Recipe:

Organic whole Milk             2 cups
Natren Yogurt Starter         1/2 tsp
Starter yogurt                       2 tbs
(Nancy's yogurt is good, If you can't get that, get a good organic whole plain yogurt)
Of the 2, Natren Yogurt Starter is the best we have used.  We have it available at our office.
Cooking Method
In a medium sauce pan heat the milk on high heat. Bring to a roaring boil, when it rises up take it off the heat to avoid over flowing, once the milk subsides (few seconds) return to the heat, boil it again and let it rise up. Do this 3-4 times. After the 4th and final time take it off the heat.
Leave it for about 30 minutes until it is just very warm to the touch (about 110 degrees). Add the starter yogurt and mix slowly and well.

If you are using a yogurt maker, pour it in to the glass yogurt maker jar and keep it in the yogurt maker for about 8-9 hours or overnight.
If you do not have a yogurt maker:
Pour it into a glass casserole dish, Turn on the oven light (not the oven) . Cover and keep it next to the light for about 8-9 hours or overnight. Keep the oven door closed.
The yogurt should be thick and there should be a little water floating on top. It should taste sweet, sour and astringent (dry taste that makes your lips smack) at the same time.

Keep it refrigerated.
Use it within 2-3 days.
You can either use 2 tablespoon out of this to make your next batch or use your store bought starter.


Paneer (Intelligent Protein)

Important Note:

Do not use the proportions in this recipe until you have been successful in making paneer.  To practice use 1 cup of milk and about 2 tablespoons of yogurt.

  • 1/2 Gal Organic whole Milk
  • 1 Cup of Yogurt mixed with a little lukewarm water to make it pourable.

 Bring to a roaring boil, when it is rising remove from heat for a few seconds so the milk subsides and replace to heat, bring to another boil. Do this 3-4 times so the milk had a few roaring boil.

After the 4rd boil add the yogurt and mix, its better if you pick up the sauce pan and swirl the liquid mixture. The whey and the solid part (paneer) will separate.

Pour it through a cheese cloth or a big tea bag strainer. Shake the paneer and leave for a while

(8-10 mnts) to drain all the water out. Do not press, it should be fluffy and crumbly, Cut this paneer in to pieces.



This dish is the most valuable recipe that we prescribe to our patients.  It is very simple to make, but takes some practice to get it right.  If you need help, please contact us.

Protein for one person for a day

  • Paneer 2 oz (1/4 cup)
  • Green leafy veggies chopped 10-12 oz (little more than a cup)
  • Parsley 1/4 a bunch
  • Mums masala (or toasted spice mix) 1/2 tsp
  • Soma salt 2 pinch
  • Pre biotic Ghee 1/2 tsp
  • Olive oil 1/2 tsp
  • Water 4 oz (1/2 cup)

To make it taste better:

  • Ginger chopped 1/2 tsp
  • Curry leaves chopped 1 tsp
  • Green chilly chopped (if you like spicy) 1/2 tsp
  • Add these to the greens if you want to try different taste each time:
  • Cilantro chopped 1 tsp
  • Fresh basal chopped 1/2 tsp
  • Celery chopped 1 tsp
  • Mint leaves chopped 1/2 tsp

Method of Making Green protein

  1. In a large sauce pan add the ghee and olive oil, ginger, curry leaves, soma salt, toasted spice mix or mum's masala, and paneer.
  2. Heat very lightly, do not fry. On top of this place the all the chopped green veggies with parsley on the very top.
  3. Cover and let it steam for a few minutes on low heat. When you see the veggies are very bright and shiny and they almost look like they have a neon green color turn off the heat. Pour the whole mix in to a food processor or a blender and add the water. Blend until it is a smooth, creamy bright green sauce - almost like baby food. There should not be any solid or course parts in the sauce.
  4. When ready to eat squeeze a little lime juice over it.

Have it throughout the day.

Miscellaneous Points

  • Use as a soup or pour it over salad, over cooked rice and quinoa, over quinoa pasta.
  • One way of checking if you have a good batch is to see if the bright green color will stay the whole day.
  • You can replace the paneer with white chicken strips. (Try it with turkey meat)
  • But make sure the chicken is fully cooked before starting the green protein recipe. To do this by simply boiling the chicken strips in few ounces of water until cooked, about 7-8 minutes.
  • Don't re-heat
  • Don't eat the next day, must make fresh each day.
  • Don't use beef or pork as your protein.
  • Don't refrigerate

Mix and Match Green leafy veggies from day to day.

  • kale
  • spinach
  • chard
  • methi (fenugreek leaves)
  • collard greens
  • beet greens

Note: always add parsley because it is very high in iron.


Paneer Cooked With Spinach

  • 1 cup of Paneer cubed
  • 1 cup of spinach blended
  • soma salt to taste
  • Your own spice mix or:
  • Tsp of turmeric
  • 1/2 tsp of fenugreek powder
  • 1 tsp of coriander powder
  • 1/2 tsp of Damayanti Devi’s Masala
  • Water
  • 2 tbsp olive oil

Warm the olive oil and sauté all the spices for 30 seconds. Add the cubed paneer and coat thoroughly in the oil and spice mixture. Blend the spinach and add to the paneer. Add some warm water. Lower and simmer for 8 minutes. Add some soma salt to taste. Enjoy.