Coriander & Fennel Water – Stay Toxin-Free
When the mercury soars, it’s important to stay cool. For centuries, Ayurvedic healers have believed that toxins, called “ama” build up in the body at regular intervals and must be flushed out lest they accumulate and lead to disease.
A time-tested way to flush out these toxins is the consumption of water that has been infused with spices that boast “cooling” and digestion-boosting properties. Coriander and fennel seeds, both rich in fiber and antioxidants, are considered effective in particular. You could call this quick preparation a “tea,” an “infusion” or simply “spiced water.”
With its sweet and astringent taste, coriander is considered by Ayurvedic healers to be a spice rich in health benefits. In fact, the Hindi name for it is “dhaniya” which means “the wealthy one.” Besides its importance in traditional healing, coriander has been shown to help excrete bile acids from the liver and lower cholesterol. This makes it an excellent aid to detoxification.
Fennel seeds have a licorice-like taste, which makes them a great mouth-freshener. Millions of households in India enjoy plain or flavored fennel seeds after a spicy or heavy meal. Chewing on them also boosts the release of saliva and digestive enzymes. The fiber content of fennel seeds aids digestion even further, while also helping lower cholesterol.
Together, the volatile essential oils in coriander and fennel are known to have antioxidant, digestive and anti-flatulent properties.
What You Need
- 8 glasses of water
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- a few mint leaves
What You Do
- Let the water come to a vigorous boil and bubble for at least 2 minutes.
- Take it off the heat and add the spices and the mint leaves.
- Let the spices infuse in the water for another 10 minutes.
- Store it hot inside a thermos, but before drinking pour it into a cup and let it cool to room temperature in summer. In winter, sip it slightly warmer.
- Drink this spiced water throughout the day.
To reap the digestion and heart-friendly benefits of these spices, sip on this infusion at regular intervals throughout the day. Leading Ayurvedic practitioner Dr. Vasant Lad, president and director of the Ayurvedic Institute in Albuquerque, recommends drinking spiced water warm or at room temperature, since cold water douses the agni or digestive fire.
Sipped regularly, over time, it cleanses the channels so the water is unobstructed as it travels into the body to hydrate the tissues, and travels out carrying waste.
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