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September 29, 2016

Defense Tea – Your body's shield from ailments due to the change in seasons

We have all heard of detoxing teas and their amazing cleansing effects on the human body. Detoxification is about cleansing the body from toxins inside out.

But what if there was an infusion or a mix that not only detoxifies but also enables to prevent ailments? We have just that - our Defense Tea. 

An herbal blend that cleanses, stimulates blood circulation + metabolism with a detoxifying metabolic effect...

Yes, our Defense Tea, is an herbal blend that cleanses and stimulates blood circulation + metabolism with a detoxifying metabolic effect. Besides it contains rich herbs that are traditionally known to prevent ailments BEFORE they happen. 

How does it taste and what is in it?
Fragrant, zingy with the warmth of spicy roots in this deliciously invigorating infusion.

Ingredients: Rosehips*, Amla*, Hibiscus*, Ashwagandha*, Astragulus*, Hoodia*, Schizandra berry*, Neem*, Stevia*, Licorice*, Golden seal*. *Certified Organic

Rich in herbs that are traditionally known to prevent ailments BEFORE they happen.
Refined sugars, saturated fats, coffee, alcohol, processed foods, etc., all act as toxins in the body and are obstacles to the natural healing process.


Defense tea cleanses the body of toxins fighting with preservatives and additives contained in these foods. Another hindrance to good health is stress, which triggers the body to release stress hormones into the system. 

These hormones can create toxins and slow down detoxification enzymes in the liver. Crafted with certified organic traditional herbs from Ayurveda, Chinese medicine and European herbal healing, this tea helps build immunity gently supporting your body's natural defense system.

August 13, 2016

Are you a super hero? 10 STEP check list

I found this absolutely delightful article that I know each one of you will love.
So am sharing a picture post from Amy Gardner -

So how many points do you get?

Out here we averaged at 7.5 - 9 at eSutras Organics 

Share this post - please...

June 29, 2016

CCT for health! A Shameless Plug for 3 Staple Indian Curry Spices results in a 90% effective conversion rate!

CORIANDER : Coriander use has a medicinal plant has been reported since 1500 B.C. both as a spice and as a medicine. Used extensively as a base for nearly ALL curries in India. It aids digestion, reduce flatulence and improves appetite. It helps relieving spasms within the gut and counters the effects of nervous tension.

Other little known secret uses:  
Coriander is also chewed to sweeten the breath, especially after consumption of garlic or onion.
It is applied externally as a lotion for rheumatic pain.
Coriander essential oil is used in the manufacture of perfumes, cosmetics and dentifrices.

CINNAMON --Who does not already love cinnamon ? In India cinnamon is an integral part of both hot spicy curries or sweet desserts. Garam masala worthy enough to get on the festival banquet must have cinnamon in it.

Other little known secret uses:  
Whether in pumpkin pie, cinnamon rolls, raisin bread, and cinnamon sugar topping, but there are healthier ways to reap the benefits of this power spice: Add it to your coffee, sprinkle it on oatmeal, stir it into peanut butter for celery sticks, and dash on sweet potatoes or carrots.
While it brings out (and warms up) the flavors in the foods it is paired with, cinnamon will also help keep your arteries healthy, manage blood sugar levels, and lower cholesterol.                                                                          

TURMERIC ROOT POWDER- Brightly-colored turmeric comes packaged from Mother Nature as "Made in India for the world". Ubiquitous as the reason for the yellow in curries, many a time this amazing medicinal spice is used in place of its rich cousin - saffron.

Coming from the same family of plants that are now proven to can inflammation in arthritis patients new research is now showing that the spice can and may block the formation of some cancers..

June 8, 2016

Turmeric Smoothie - So Tasty You Won't Believe It Has One of the Most Powerful Antioxidants In The World

Who needs medication when nature gave us turmeric. Take a look at the incredible health benefits of this plant.

- Digestive Aid
- Blood Purifier
- Anti-inflammatory
- Wound Healer
- Skin Tonic
- Analgesic
- Anti-viral
- Anti-bacterial 
- Anti-fungal
- Antiseptic
- Anti-carcinogenic 
- Fat Metabolizer
- Cholesterol Reducer
- Gas Reducer

June 4, 2016

Soy - Pitas- Calcium rich and an easy way to beat Osteoporosis

Whole SOY -Wheat Pitas

Osteoporosis isn’t like a small deal. It’s a huge deal. It doesn’t take a major trauma to break osteoporotic bones, and fractures related to this devastating disease are a leading cause of hospitalization, disability, and even death. 

Did you know that an adult over age 50 who fractures a hip has a one in four chance of dying within one year? - 

Well here is one lady's quick fix to get some calcium into your body - tastily!

Soy flour contains about six times as much calcium as whole wheat flour. It contains no gluten, so in general it’s not a good choice for bread, but for a flatbread that’s not as critical. 

The words “raw” and “green” kept leaping to mind and happily, the baked pitas taste great. Their yellowish color was a tipoff that these were not your average wheat pitas, but otherwise you’d never have known. -

Yield: 8 pitas
  • Mix and ferment sponge: 1 hour
  • Mix final dough: 10 minutes
  • Ferment: 1.5 hours
  • Divide, rest, and roll out: 15 minutes
  • Bake: 2 – 3 minutes per batch of 1 – 3 pitas
Sponge ingredients:
  • 225 g whole wheat flour (I used white whole wheat but regular is fine also)
  • 2.5 g (3/4 t.) instant yeast
  • 280 g lukewarm water

Final dough ingredients:
  • All of the sponge
  • 9 g salt (1.5 t. table salt)
  • 14 g olive oil (1.5 t.)
  • 185 g whole SOY flour
  • More water at room temperature, as needed


  1. Combine sponge ingredients in a medium bowl. Cover and let rest for one hour.
  2. Stir salt and olive oil into sponge.

  3. Add the 185 g flour and mix briefly to form a shaggy mass. It’s OK if not all of the flour is incorporated at this point.

  4. Turn the dough and any loose flour out onto the counter. Knead to incorporate all of the flour. At this point the dough should be soft and tacky (not sticky). If it’s not tacky, add a bit more water. If it’s sticky, knead for a bit, then add a touch more flour if it’s still sticky.
  5. Continue kneading for 8 – 10 minutes until the dough is smooth and elastic.

  6. Place the dough back in its bowl. Cover and ferment 1.5 hours or until approximately doubled in volume.

  7. Meanwhile, preheat the oven, with stone, to 450F).

  8. Turn the dough out onto an unfloured counter and knead it a few times to degas it.
  9. Divide the dough into 8 equal portions and shape each into a ball. Cover with a cloth and let rest for 10 minutes.

  10. On a lightly floured counter, roll each ball into a disc about 7″ in diameter. They will be very thin. You can roll the first two or three, and then more as the first batch is baking.
  11. Using a peel lightly sprinkled with semolina, transfer two or three pitas to the baking stone. (If you don’t have a peel, place the pitas on parchment paper and slide the parchment paper onto the stone.) Bake for 2 –3 minutes, until fully puffed. 

  12. Don’t overbake or the pitas will be dry. (If a few don’t puff, they’ll still be delicious.)

  13. Repeat with the remaining pitas. As they come out of the oven, wrap them in a towel to keep them warm.

These are best eaten as soon as possible after baking. I like a pocket sandwich with lightly (not deep) fried falafel and assorted vegetables. I feel better already.

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