Ditching Stress In this "month of love", we all tend to focus on heart health. At PURE, we are turning our attention to a common concern that directl

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Ditching Stress

In this "month of love", we all tend to focus on heart health. At PURE, we are turning our attention to a common concern that directly impacts heart health; one that we address with many of our clients in our daily consulting practice of Natural Health: STRESS.

Let's face it, at some point we all stress our bodies in some fashion. It might be the typical pressures of relationships, jobs, family or finance. It can also be as simple as ingesting toxins; environmental or commercial food-like products that disturb our state of natural health.

The stress response is a vital component to our survival. It triggers many biological responses so that the body can protect itself, evade danger and ultimately stay alive. While these biological responses are necessary for survival, stress in a prolonged state can be detrimental to overall well-being. Our heart, blood vessels, adrenal glands and immune system become taxed when in a constant state of stress. It is vital that we learn how to turn the ON switch off to live fully, blissfully and healthfully.

Click here for pointers and the full article to help you in the times of stress.

Or join us on Saturday March 2nd for our signature Stress Busting Event

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Stress Free Khichadi Recipe

kichadi

Pronounced: kit-chha-dee
This recipe is Stress Free for 2 reasons; it's quick simple & easy to prepare and aids in the digestion process, reducing the stress on our often overly taxed digestive system.

The base of traditional Khichadi is lentils & rice and is intended to help with digestion and ease stomach issues. There are however many variations to this traditional Indian dish with endless options of spices and lentils to choose from. Some common indian spices to consider are: cumin, coriander, ginger, garlic, turmeric & mustard seeds. Feel free to experiment with the flavours to your liking. Khichadi is also a great balancing dish in Ayurvedic terms which means it is suitable for all doshas (constitution types) and is a nice variation to our customary winter chilli.

Here's what you need:

1 cup brown basmati rice
1 cup green (dried) mung beans
2 Tbsp coconut oil (or ghee for the true Ayurvedic experience)
1 - 3 inch piece of cinnamon (depending on how spicy you like it)
3 cloves, ground
2 tsp fresh ginger, grated
1/2 tsp tumeric
6 cups water
3 cups chopped fresh veggies (cabbage, zuchini, carrots, celery, kale, swiss chard)
1 tsp Celtic sea salt

Here's what you do:

▪ Rinse both the rice and beans together in a strainer until the water runs clear. If you have time and think about, you can soak the mung beans overnight to further aid in digestion
▪ Melt coconut oil (or ghee) in medium saucepan, add ginger, cinnamon & cloves and sauté until aromatic
▪ Add rinsed rice, beans, water, turmeric & salt. Bring to boil, then reduce heat to simmer until almost all water is absorbed (about 30 minutes)
▪ Add chopped veggies & return to low heat until water is absorbed (about 10 minutes)
▪ Top with freshly chopped cilantro

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