100 % pure coconut water now available! No added sugar or preservatives.
Narikela or coconut is truly one of nature’s gifts. The coconut tree is referred to as the ‘tree of life’, ‘tree of heaven’, or ‘tree of abundance” reflective of its essentiality to everyday life.
In India every auspicious occasion is recommended by offering prayers to the Lord along with coconut. During a ritual worship, gods and goddesses are invoked with the holy offering of Narikela as a symbolic expression.
Ayurveda has documented around 60 Sanskrit names of coconut/ Narikela. The exact meaning of the word “Narikela” is that which has flowers and fruits with long tendrils.
The Ayurvedic properties of Narikela are madhura/ sweet in taste, sweet in the post digestive taste (vipaka) and has a cold potency (virya). It has a special potency (prabhava) as it promotes hair growth and is a very effective hair oil, for example Neelibhringadi taila.
It alleviates Vata and Pitta dosha. Many ailments such as fever, acid gastritis, loss of taste, vomiting, colic, fainting and diarrhoea can be treated with Narikela.
Coconut is also used in conditions like depletion of body tissues/ dhatus, burning sensation, urinary problems, increases the urine output, quenches thirst and rejuvenates the body cells.
Use coconut water: This is probably the most cooling and healthy natural drink one can have every day especially during the summer season.

Coconut Water Nutrition per 100 ml
Energy 95KJ
Moisture (g) 97.0
Protein (g) 0.1
Fat (g) 0
Sugar (g) 4.1
Dietary fibre (g) 0
Potassium (mg) 50
Iron (mg) 99.85
Cholesterol 0

According to Ayurveda good health is dependent upon our capability to fully digest food. When the digestive capacity known as agni is balanced we create healthy tissues (dhatus), eliminate waste products (kitta) and produce a subtle essence called Ojas.
If the agni is weakened there will be an accumulation of toxic residue which is known as Ama.
Ama is considered the be the root cause of most disease.
Do you think you might have Ama after the winter? Symptoms of Ama are fatigue, heaviness, no enthusiasm, indigestion, constipation, loss of taste and appetite, tongue coating, headaches, brain fog/ poor concentration, joint pain, muscle ache and skin problems. By removing Ama from the body and mind we bring a higher state of being to our lives.
Try a simple home detox
1. For a minimum of 1 week eat light food – Kitchari is ideal. Avoid Ama producing food such as ice cream, yoghurt and curds.
2. Drink hot water with fresh ginger, cumin, fennel seeds and black pepper
3. Avoid Caffeine and alcohol
5. Take ayurvedic herbal remedies such as Trikatu and Triphala after each meal
6. If you are prone to constipation take a teaspoon of castor oil with a pinch of dry ginger in a glass of hot water at night
7. Yoga and meditation are ideal to detox the mind as well as the body

You will notice changes once the Ama is digested such as the feeling of lightness, enthusiasm and the senses are more alert and active

Health is the condition of wisdom and the signs of happiness
Charaka Samhita

Mung Bean Kitchari
A nourishing, cleansing meal of Mung Dhal, Basmati rice, medicinal spices and ghee

The split yellow mung bean, also known as yellow mung is simply the whole green mung bean with the green hull removed and split.
It is considered the very best bean in the Ayurvedic diet. They are Tridoshic (good for all body types), detoxifying, nourishing and satisfying.
It provides the body with one of the best high protein foods and is easy to digest. Kitchari simply means rice and bean mixture.
The prominent tastes (rasas) of this sattvic Kitchari recipe are sweet (madhura), pungent (katu) and astringent (kashaya).

Kitchari Recipe
1/4 cup split yellow mung beans
1/4 cup white Basmati rice
1 and 3/4 cups of water
1/4 inch slice fresh ginger
1/2 tsp coriander powder
1/2 tsp cumin powder
1/4 cup fresh coriander leaves
1/2 tsp turmeric powder
1 heaped tsp ghee
1 pinch Hing
1 slice of live

Method:
The beans do not need soaking in water. Combine the rice with the mung beans and wash twice.
1. Bring the water to boil in a saucepan. Add mung beans, basmati rice, fresh ginger. Cover and simmer on low heat for 30 minutes until tender with porridge like consistency.
2. Melt the ghee in a saucepan. Add all the spices stir until slightly browned. Then mix into rice and beans. This is important to release the energy of the spices. Cook for about 20 minutes. As an option add dices vegetables.
3. Top with freshly chopped coriander and serve and enjoy!