Introduction: Asthisamharaka (Vitis quadrangularis), also known as the Devil's Backbone or Hadjod, is a medicinal plant that has been widely used in traditional medicine systems for centuries. With its origins in India, this plant belongs to the Vitaceae family and is characterized by its unique four-angled stem. Hadjod holds significant importance in various cultures due to its potential health benefits and therapeutic properties. Its traditional use can be traced back to ancient Ayurvedic texts, where it is highly regarded for its ability to promote bone health and treat musculoskeletal disorders. Historically, Hadjod has been used as a natural remedy for fractures, bone loss, and joint-related conditions. In Ayurveda, it is classified as a 'Asthisandhaneeya' herb, meaning it has the potential to strengthen bones, promote fracture healing, and improve overall bone health. The plant's name, "Hadjod," is derived from the Hindi word "hadjod,"
Here's a recipe for an Ayurvedic appetizer:
Spiced Roasted Chickpeas
Ingredients:1 can of chickpeas, drained and rinsed
1 tsp of coconut oil1 tsp of cumin powder1 tsp of coriander powder1/2 tsp of turmeric powder1/4 tsp of cayenne pepperSalt to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the coconut oil, cumin powder, coriander powder, turmeric powder, cayenne pepper, and salt.
- Add the chickpeas to the spice mixture and toss until they are coated.
- Spread the chickpeas in a single layer on a baking sheet.
- Roast in the oven for 20-25 minutes, until they are crispy and golden brown.
- Let cool for a few minutes before serving.
These spiced roasted chickpeas are a great Ayurvedic appetizer that is easy to make and packed with flavor. They are also high in protein and fiber, making them a healthy snack option. Enjoy!
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