Work Out Remedies If you do yoga or any other serious physical activity 4 -5 days a week, you are no stranger to muscle soreness or niggling joint pa

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Work Out Remedies

If you do yoga or any other serious physical activity 4 -5 days a week, you are no stranger to muscle soreness or niggling joint pain. While most of these are transient and go away on their own, Zanjabee recommends a regimen of herbs and foods to keep your muscles and joints supple.

1. Ginger tea is great for muscles soreness that comes the day after a hard yoga or work out session. Drink this within a hour of a hard workout.
• Take 1/1 inch of fresh ginger. Mince and put in an 8 oz mug. Fill with hot water. Cover with a saucer and let sit for 3-5 minutes. Add honey for taste and voila you have great tasting tea that is good for you that day and the day after.
• BTW Zanjabee means ginger so this is our tea!
2. Milk with ghee and Turmeric before going to bed. This is great for joint health, immunity and sleep. I try to have this on an ongoing basis but there are lapses. In a pinch, I will have 1 tsp of turmeric swilled down with hot water before going to bed.
• Warm ½ cup of milk but do not boil. Add 1 tsp of organic, grass fed ghee and 1 tsp of turmeric. Stir well and chug down. I do not like the taste of this but it is great for you. If you have a serious work out routine, having this 3-4 times at bedtime every week is great prophylactic measure. It is great as an anti-inflammatory agent in acute injury and helps repair.
3. Adequate hydration with room temperature water is necessary. Remember there is no occasion for iced water and cold water is only for a hot summer day gardening session. For more about water, click here.

STARTING TODAY AT NOON

Meditation With Dr Basmaa Ali

Dr. Ali wants to create a time and space where you can focus inwards to discover the fountainhead of peace and calmness that all of us contain within ourselves but seldom take the time to explore.

Dr. Ali is a board certified Internal Medicine Physician and certified yoga teacher. She has great expertize in meditative practices from the Sufi and Yoga traditions. Her specialties are heart mediation from the Sufi tradition and therapeutic use of breath (Pranayama) from Yoga.

Community Class: $5 (Cash only)

When: Every Wednesday 12 - 12:45 (First Class: Aug 22nd)

Where: Suite 4750, 300 Trade Center, Woburn, MA

Please bring a Yoga Mat with you.
A cushion is often nice to sit on.

ALL ABOUT LENTILS

Masoor Daal

Daal is traditionally cooked in 2 stages in the Indo-Pakistani cuisine. Daal is boiled with one or two spices to bring it to desired level of tenderness. The seasonings called Tarka (Thunder – so called since there is thunder like noise when the hot tarka is added to the boiled daal) is separately made in a shallow frying pan.

Makes 4-6 servings

For the boiling

1. Pink Masoor – 1 cup
2. Water – 4 cups
3. Cinnamon stick – 1 long Put the above together into a large pot. Bring to boil and lower the heat to a simmer. Cook for at least 30 minutes, adding more water if needed. Remove scum if it rises to the top of the boiling water. Remove from stove and set aside once daal is beginning to dissolve.

Tarka

In a shallow, heavy bottomed frying pan, add
1. Olive oil - 2 Tbsp ( do not use extra virgin)
2. Minced fresh Garlic ( not out of a jar) – 2 tsp
3. Minced Fresh Ginger ( not out of a jar ) - tsp
4. Red chilies flakes – at least ½ tsp but more if desired
5. Mustard seeds – ½ tsp
6. Coriander powder – 1 tsp
7. Dried coriander seeds – 1 tsp
8. Turmeric – ½ tsp
9. Cumin – 1 tsp
10. Curry Leaf – 3 large one ( can be fresh or dried)
Brown the spices over a gentle flame and do not allow anything to burn. Once the spices are crisp and light golden brown, add the Tarka to the boiled daal. You will hear the mini thunder here. Be careful. Swirl some daal into the frying pan to make sure that all the bits of tarka are captured in your dish.
Thoroughly mix the boiled daal and the tarka. Add sea salt to your taste. Remove the cinnamon stick. Now blend about 1 third of the mixture in a blender and add it back to the pot. Cook over low heat for another 15 minutes. These last 15 minutes of simmering really make or break the daal.
Serve with lemon wedges, finely chopped jalapenos and cilantro leaves. You can have it as a soup. Tandoor Roti or boiled brown or white basmati rice are a great accompaniment.
It is great the next day re-heated and freezes really well.

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