Vedic Synergy Inc.

Wisdom of the Ancients

Welcome to the 'Wisdom of the Ancients' with topics covering natural healing modalities like Ayurveda, Chakra Balancing, Reiki, Vaastu, and Spiritual Healing.....

Tomato-Onion Chickpea Pancake

Tomato-Onion Chickpea Pancake

Serves 1 Ingredients: 1/2 Tomato 1/2 Onion 1 Indian green Chili 1 teaspoon Olive oil 1/4 cup water 1/2 cup Chickpea flour 1/4 teaspoon Turmeric powder 1/4 teaspoon Red Chili powder (optional) 1/3 teaspoon Garam Masala powder Salt to taste Method: 1. Cut the Onion Tomato, and green Chili in small pieces. 2. In a bowl, put in the Chickpea flour, add in the spices and mix. 3. Pour in the water slowly and make a semi-thick batter. 4. Add in the chopped Tomato, Onion and green Chi

Jeera Lassi (Buttermilk)

Tomato and Onion Salad

Tomato and Onion Salad

Serves 1 Ingredients: ½ Tomato ½ Yellow Onion 1 green Chili ½ teaspoon Lemon juice Black Pepper powder to taste Salt to taste Method: 1. Cut the Onion and Tomato into small pieces and place in a bowl. 2. Cut the green Chili into small, thin, round pieces, and put into the bowl. 3. Add in Salt, Black Pepper powder, Lemon juice, and mix well. 4. Sprinkle a bit of Black Pepper powder on top as a garnish, and serve. #ayurveda #ayurvedicnutrition

Beetroot and Green Peas Vegetable

Beetroot and Green Peas Vegetable

Serves 2 Ingredients: 3 small Beetroots (steamed) ½ cup Peas 1 Bay leaf 1 dry Red Chili 1 tablespoon Olive Oil or ½ tablespoon Ghee (your preference) ½ teaspoon Cumin seeds ½ teaspoon Red Chili powder ¼ teaspoon dry Mango (Amchur) powder (optional) ¼ teaspoon Turmeric powder 1 teaspoon Coriander-Cumin powder A pinch of Asafoetida Salt to taste Method: 1. Chop the Beetroots into small pieces. 2. In a pan, pour in the Ghee or Oil, add in dry Red Chili, Bay leaf, Asafoetida, and

French Beans Vegetable

French Beans Vegetable

Serves 4 Ingredients: 0.70 lbs French Beans 1 tablespoon Olive or Vegetable Oil ¼ teaspoon ground fresh Ginger ½ teaspoon Cumin seeds 1 dry Red Chili ¼ teaspoon Turmeric powder ½ teaspoon Coriander-Cumin powder ¼ teaspoon Red Chili powder 1 teaspoon Lemon juice Salt to taste Method: 1. Cut the French Beans into small, round pieces 2. In a pot, pour in the oil, add in the dry Red Chili and Cumin seeds. 3. When the Cumin seeds crackle, add in the cut French Beans, and stir. Cov

Cucumber Raita

Split Chickpeas and Bottle Gourd Dal

Split Chickpeas and Bottle Gourd Dal

Serves 2 Ingredients: ½ cup Split Chickpeas ½ Bottle Gourd 1 cup hot water 1 Bay leaf 1 dry Red Chili ¼ teaspoon Mustard seeds 1 teaspoon Ghee 1 Cardamom pod ¼ teaspoon ground fresh Ginger ¼ teaspoon ground Green Chili 1 Garlic pod 1 teaspoon Lemon juice ¼ teaspoon Turmeric powder 1 teaspoon Coriander-Cumin powder A pinch of Asafoetida (Hing) Salt to taste Method: 1. Soak the Split Chickpeas the night before in a bowl. Once soaked, wash and rinse thoroughly 2. Cut the Bottle

Golden/Turmeric Milk

White/Daikon Radish Vegetable

White/Daikon Radish Vegetable

Serves 2 Ingredients: ½ White/Daikon Radish 2 Indian green Chilies 1 tablespoon Olive oil ¼ teaspoon Mustard seeds ¼ teaspoon Turmeric powder ½ teaspoon Coriander-Cumin powder Salt to taste Method: 1. Grate the White/Daikon Radish in a bowl. Add in a bit of salt, mix, and keep aside for 30 minutes. 2. Split the green Chilies into halves. 3. In a saucepan, pour in the oil, and add in the Mustard seeds, and the split green Chilies. 4. Once the Mustard seeds pop, squeeze the rad

Spicy Roasted Brussel Sprouts

Spicy Roasted Brussel Sprouts

Serves 3 Ingredients: 20 pieces of Brussel Sprouts Olive Oil to spray ½ teaspoon Black Pepper powder ½ teaspoon ground Cayenne Red Pepper powder ¼ teaspoon Turmeric powder Salt to taste Method: 1. Remove the tops, cut the brussel sprouts into halves and place into a bowl 2. Mix the brussel sprouts with all the spices. 3. Spread out onto a baking tray and spray with Olive oil. 4. Bake in a conventional oven at 350 degrees Fahrenheit for 30 minutes. Serve hot. #ayurveda #ayurve

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