In this insightful discussion, we explore the benefits of Ayurvedic Kanji, a traditional probiotic drink that can significantly improve gut health and digestion naturally. Kanji is made through natural fermentation and is traditionally consumed in winter and spring to stimulate digestive fire (Agni) and promote wellness.
The preparation of Ayurvedic Kanji involves simple yet powerful ingredients such as black carrot, beetroot, amla, and turmeric which not only enhance microbiome balance but also boost natural immunity.
Here are the two Kanji recipes you can easily follow:
**Carrot Beetroot Kanji**
– Black carrots—½ cup
– Beetroot—½ cup
– Yellow Mustard seeds (coarsely ground)—¾ tbsp
– Rai- 1 tbsp
– Rock salt—½ tsp
– Black salt—½ tsp
– Asafoetida (hing)—¼ tsp
– Black pepper powder—¼ tsp
– Green chillies (optional)
– Water (boiled and cooled) – 1L
**Amla Haldi Kanji**
– Grated fresh Turmeric (haldi)—¼ cup
– Fresh Amla pieces—¼ cup
– Yellow Mustard seeds (coarsely ground) – ½ tbsp
– Rai—¾ tbsp
– Rock salt—½ tsp
– Black salt—½ tsp
– Asafoetida (hing)—¼ tsp
– Black pepper powder—¼ tsp
– Green chillies (optional)
– Water (boiled and cooled) – 1L
You can also take a free Dosha test to discover your Ayurvedic type:
https://maharishiayurvedaindia.com/pages/quiz-intro
For more Ayurvedic wisdom and resources, check out our Instagram:
https://www.instagram.com/maharishiayurveda.official/
And visit our Facebook page:
https://www.facebook.com/maharishiayurveda.official/
Explore our website for more:
https://maharishiayurvedaindia.com/
Join us as we strive to enrich lives through the profound wisdom of Ayurveda. By Maharishi Ayurveda