Ayurvedic laddu - Prepared with the wisdom of Ayurveda
The term Ayurveda made of two Sanskrit words 'Ayur' + ' Veda'
The word Ayur means" longevity "and Veda means "science"
The concept behind the old Indian Ayurvedic recipes
It is an old saying "you are what you eat "
In Ayurveda, food is considered to affect both the mind-body. So it is very important to understand how to prepare foods best suited to our minds and bodies.
With a proper wholesome and balanced diet, all the body constituents of the body — Dosha, Dhatu and Mala—are formed properly. That is why it is said that ‘we are what we eat’.
Ayurveda believes that ahara (food) particles are composed of Panchmahabhut and food gets digested by their respective bhutagnis.
Agni perform the function of digestion absorption and assimilation of food in the body. According to the functions and site of action, Agni has been divided into 13 types, i.e. one Jatharagni, five Bhutagni and seven Dhatvagni.
Jatharagni is the most important , which digests the food and transforms it into Rasa and Mala(faeces)
Bhutagni helps in digestion of their own components present in food into tissues.
Example: Bones are dominant with prithvimahabhut and prithvagni helps in absorption of pruthvi component of food into pruthvi parts of body.
Dhatu-agni (seven tissue agnis) synthesize tissue-layers.It is present inside all the tissues and convert all the nutrients it recieves into their respective tissues.
By eating unwholesome food digestive fire get disturbed and proper digestion of food can not take place leading to occurrence of various diseases
Food habits in Ayurveda we should follow-
While eating, we should first take a sweet taste, then salt and sour tastes and then pungent, bitter, and astringent tastes. Sweet taste helps to overcome vaaata in the stomach in a hungry person; salt and sour tastes stimulate the digestive fire; and the pungent, bitter and astringent tastes taken in the end reduces the Kapha dosha
According to Ayurveda principles, one should eat food after knowing the dieting methods that's called Ashtavidha Aahar Vidhi Visheshayatan
Aahar is food, Vidhi is the method, Vishesh is peculiar and Ayatan is abode.
It includes Prakriti (nature), Karana(processing), Samyoga (combination), Rashi (quantity), Desha (place), Kala(time/ stage of the disease), Upayoga-Samstha(rules for use) and Upayoktra i.e., consumer of the food.
Let us take the example of samyoga to understand it better.
Dravya i.e. honey and ghee, when taken together in unequal amounts, are healthy but when taken both in equal amounts are toxic and cause disease. This combination is called viruddh aahar in Ayurveda
When Virrudha Ahaar is consumed it works as Dhatu Guna Vipreet and hence causes disease. Therefore, a combination of Viruddha Guna Ahaar should be avoided for a healthy and disease-free life.
The ancient cooks In India used just fresh and quality ingredients. Why?
In Ayurveda stresses on fresh food and, there is no concept of leftover food.
Food which is not fresh and in which preservatives are used to increase its shelf life may look delicious and healthy but inside it had undergone various chemical changes which can cause damage to our microflora of the body.
In Ayurveda, this food is called unwholesome food or virudh aahar which is tamasic in nature.
Tamasic food brings about stagnation in thought, leading to a degeneration of body and mind, fastening of the aging process, intense mood swings, insecurity, irritability, and cravings
Frozen or refrigerated meals and food prepared with preservatives and chemicals stays far from Ayurvedic nutritional health philosophies.
Ayurvedic ingredients used in laddu formation with their immense health benefits
It is one of the most potent Ayurvedic herb with following Ayurvedic properties-
Taste- pungent, bitter, astringent
physical property- light
metabolic property - pungent
1- Immunity booster- it contains antioxidants which help in developing immunity
2- Anti-inflammatory - so it helps in pain-relieving and can be used in the treatment of osteoarthritis.
3-Aphrodisiac - best herb for the treatment of sexual disorders like premature ejaculation, etc.
dosage- 3-6 grams per day
part used - root
It is best known for improving memory and intelligence and is used in the Ayurvedic system from ancient times.
Taste - astringent
physical property- light
potency - cold
metabolic property- sweet
1- Brain tonic- it enhances the nerve transmission and help in nerve cell regeneration
2-Stress buster- Help in relieving stress and promote sleeping in patients of insomnia.
3-Blood pressure- It promotes the better utilization of nitric oxide by smooth muscles of blood vessels and helps in lowering down blood pressure.
dosage - powder: 1-3 grams per day
It is the most valuable herb used in Ayurveda as a blood purifier and rejuvenator.
Taste- bitter, astringent, sweet
Physical property- heavy, dry
Metabolic property- pungent
1- Blood purifier
2- Used in skin disorders like hypo-pigmentation and leprosy
3- Antibacterial action
dosage- powder: 1-3 grams per day
Triphala literally means three fruits
It contains fruits of three Ayurvedic plants -
Amalaki( Indian gooseberry)
1- It balances all the three doshas and promote health
2- It helps in the digestion process
3- Help in lowering down cholesterol level
4-Anti-diabetic- It helps by reducing insulin resistance in the body cells.
5- Helps in relieving constipation
Ayurvedic laddoo - A treat with various health benefits which is very rare to find
When it comes to eating tasty and healthy food, most people wonder where sweets will fit in, especially if they are overweight or on a diet. Desserts, chips, junk food, and most sweets are usually the first to be deducted in the diet when calories are to be controlled.
The Laddu House presents to you the laddu which can help in lowering your cholesterol and blood pressure and many more health benefits helping to maintain your health without compromising with the taste.
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