Fresh Sautéed Greens

Organic farm to table healthy eating concept on soil background.

Two bunches (approx 4-6 cups) of fresh, young Kale, Collard Greens, Swiss Chard, Spinach, Dandelion Greens, and Beet Greens stemmed, ribbed and cut into thin strips

1 -2 Tbsp Ghee (Clarified Butter) or Coconut Oil

1 1/2 tsp Cumin Seeds
2 tsp Mustard Seeds

1 tsp ground Turmeric
¼ cup fresh Cilantro, stems removed & chopped
½ -1 tsp Hing (asaeofetida)
1 tsp Salt

1/3 cup chopped Nuts (almonds, cashews or peanuts)

Steam greens for approximately 5 minutes. Heat ghee or coconut oil on medium-high heat. Add cumin seeds and mustard seeds, stir and cook until the mustard seeds pop. Add turmeric, cilantro, hing and salt. Stir briefly to release aroma.

Add the greens and sauté for 2-3 minutes until flavors are blended.

Serve with chopped nuts on top

Susan’s Spicy Lentil Vegetable Dhal

A bowl of indian Tarka dahl (yellow lentil soup) with some raw dahls on a napkin

1 1/4 cup masoor dal (red lentils, yellow lentils or combination of yellow split peas and lentils)

1 cup chopped carrots
1 cup diced potatoes
½ cup sliced leeks
½ cup chopped tomatoes (optional)
1 cup chopped kale or spinach

3 1/2 cups water
3/4 teaspoon ground turmeric

2 tablespoons olive oil or ghee
1/2 teaspoon brown mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
1 teaspoon hing (asaoefetida)
1/2 teaspoon garam masala (use when incorporating tomatoes in recipe)
1/4 teaspoon hot red pepper flakes

1/2 cup well-stirred canned unsweetened coconut milk (optional)
1/2 cup chopped fresh cilantro
2 teaspoons fresh lemon juice
1-2 teaspoon salt (or to taste)

Soak lentils for 1-2 hours. Rinse clean under running water before cooking. Add lentils and other veggies to water and bring to a boil with turmeric in a 2-quart heavy saucepan, then gently simmer, partially covered, stirring occasionally, until falling apart, about 20-30 minutes.

When lentils are mostly cooked, heat oil or ghee in a small heavy skillet over medium-high heat until it shimmers.  In the shimmering ghee, cook mustard seeds, cumin seeds, fenugreek, hing, garam masala and red pepper flakes until mustard seeds begin to pop and/or turn gray and cumin seeds brown, about 1 minute. Stir spice mixture into lentils with coconut milk (optional), cilantro, lemon juice, and salt and bring to a simmer. Continue simmering for 15-20 minutes.

A perfectly balanced vegetarian meal when served with chapatis or rotis, and basmati rice.       (makes 5-6 servings)

East Indian Cauliflower, Spinach, Potato and Pea Recipe



3 Tbsp oil – preferably Ghee, but olive or coconut oil will suffice

1 tsp cumin seeds
2 Tbsp grated fresh ginger
3 or 4 green chilies, slit and de-seeded

1/2 tsp asaofetida (hing)
1 tsp turmeric powder
2 tsp salt or to taste
3 big, juicy tomatoes, cut in small pieces

1 tsp cumin seed powder
1/2 tsp red chili powder
1 tsp brown sugar

1 1/2 cups cauliflower, boiled
1 1/2 cups potatoes, boiled and cut into cubes
1/2 cup peas, boiled

1 big bunch of spinach, blanched and chopped
¼ cup fresh coriander leaves, chopped

In a medium sized wok, heat the oil over a medium flame. Drop in the cumin seeds, ginger and green chilies. Stir for a few seconds and sprinkle in asafetida, turmeric, and salt.  Add  tomatoes.  Stir in cumin seed powder, red chili powder and brown sugar.

Cook until the oil separates from the tomatoes, about 4 to 5 minutes. Add the cooked cauliflower, potatoes and peas and cook for about 2 minutes. Stir in the spinach and chopped coriander and cook for another 2 to 3 minutes, or until the spices are properly incorporated into the vegetables.

Serve hot or at room temperature with the rice or bread of your choice.

Serves 4-6

Ayurvedic Relief for Muscles and Joints

Ouch!  In response to lifestyle, diet, and emotional pattern, our doshas; vata, pitta, and kapha, can easily move out of balance. These imbalances slow down agni, or digestive fire, resulting in the toxic by-product of inadequate digestion known as ama.

Vata, the main active dosha, brings ama into the colon.  From there, ama travels throughout the system, lodging in the bone tissue and joints, giving rise to the stiffness and pain characteristic of chronic joint disorders.

Ayurveda works through both diet and supplementation to remove ama from the joints and move it back to the colon, where the body can then eliminate it.  For this, we need to keep the colon clean and active.  Triphala is the most commonly used herb for cleansing the colon, or the combination of Triphala and Guggul.  Ayurveda recommends general techniques to increase the intensity of agni and burn up the toxins harming the body.  We begin with our food by adding more spices to the diet, such as turmeric, chilis, pepper, cardamom and cloves when cooking.  herbs in bulk cropHerbal extractions of Turmeric Curcumin and Boswellia support a healthy inflammation response and ease of movement, while Ashwagandha helps balance all the doshas and reduce negative effects of stress in the body.

Various oils may be applied to the skin to help the body clear toxins, relieve pain and restore mobility.  Ayurveda has used two traditional oils in particular for thousands of years:  Maha Vishgarbha Oil and Maha Narayan Oil, both containing dozens of herbs in a sesame oil base. Massaging these oils into painful areas can improve flexibility, stiffness, muscle fatigue, circulation and ease pain. These oils when massaged into the skin can also assist in breaking up blockages. After oil application; warm heat, yoga, bath, and mild exercise can further relax and relieve the body.  Tattva’s Herbs Joint Care Oil, featuring Boswellia as a topical option, is also a potent and cooling application for both chronic and acute situations.

You May Also Like to ReadHow to Enhance you Inner Strength using Ashwaganda?

Joint Pain? Inflammation? Four Incredible Ayurvedic Remedies

As you may or may not now, the traditional Ayurvedic school of thought is that all disease and health ailments are rooted in some sort of inflammation. Luckily, there are many great Ayurvedic products that help our bodies deal with these issues.

Out of all the herbs, oils, products, etc. that make up this list, we have chosen what we believe to be the four most important/helpful.

Without further ado –



1) Turmeric – Turmeric (Curcumin) is quite possible the most important herb in all of Ayurveda, and it’s ability to combat inflammation is second to none. You can read all about it here.





2) Boswellia – Boswellia is a very poswerful anti inflammatory and also a great pain reliever. Many people use Boswellia in place of Tylenol for pain. You can read more here. 





3) Maha Vishgarbha Oil – Maha Vishgarbha is a very powerful traditional blend of 72 different herbs. This oil has the ability to penetrate deep and have amazing affects! Read all about it here. 




4) Maha Narayana Oil – Another great traditional Ayurvedic oil blend, this combination of 52 herbs is extremely powerful. Read more here.


Turmeric, the Awesome Anti-Oxidant

An excerpt from “Turmeric – The Ayurvedic Spice of Life”, written by Prashanti de Jager M.S.

The curcuminoids as an anti-oxidant compound are:

  • 5-8x stronger than vitamin E
  • 3x more powerful than Grape seed or Pine bark extract.
  • More powerful antioxidants than Vitamin C, eugenol (from cloves), capsiacin (from cayanne) and BHT, a standard food preservative.
  • Especially potent at scavenging the hydroxlyl radical, the most reactive of all oxidants.



This means Turmeric is good at:

  • Keeping you feeling and looking young
  • Protecting you from mutating cells, tumors, cancer.
  • Preventing and removing oxidized cholesterol thereby preventing heart attacks.
  • Reducing acute (injuries) and chronic inflammations (arthritis)
  • Reducing pain associated with inflammation
  • Preserving food.

Anti – Aging

Everybody knows that oxygen is essential to life as we know it, but it can give rise to several reactive oxygen species (ROS) in normal metabolism. Normally the body can deal with these ROS but if there is an overload of them due to pollution, etc. or if there is an inability to deal with them due to genetics or weakness, then they can rapidly cause decay, breakdown, disease, rapid aging and death. Oxidation by free radicals can damage cells and DNA and thus is the major player in aging and a part to some extent of every chronic disease known. As rust is oxidized steel so aging is oxidized cells. Just as you wash the dirt and salt off your car to keep it from rusting, you surround your cells with anti-oxidants to wash away the oxidizing species of molecules. Proteins, lipids, and DNA are the parts of the cell most susceptible to damage by oxidation.

Of course, oxygen isn’t bad, it is the most needed nutrient to us, but reactive oxidizing molecules get out of hand. Actually one of the ways that our immune system destroys pathogens is to blast them with an oxidizer like Hydrogen Peroxide which rusts their little bodies within seconds. Most of the oxidants that we need protection from these days are a result of our modern day society: cigarettes, food additives, smog and pollution. Stopping oxidation stops a part of the aging process. Again, turmeric is considered to be the strongest antioxidant against the hydroxyl molecule, which is the most reactive of the oxidants. The phenolic nature of the Curcumins lend to Turmeric’s anti-oxidant activity.

turmeric roots in bag



Curcuminoids scavenge and neutralize free radicals and what is more amazing, they can prevent them from happening. One way that they do this is by blocking the oxidizing capabilities of metals. They protect the cells and chromosomes from cell damage.

Chronic Disease

Do you a chronic disease or know someone who does? Oxidation by free radicals is linked with virtually every major chronic disease as well as with aging in general. There are many diseases directly associated with ROS production.

There are three ways to remove ROS. One is with anti-oxidants like Vitamin C and E and Curcumin. A second way is with certain enzymes which engage with the ROS and destroy its ability to react. Turmeric, a great anti-oxidant, has been shown to increase the number and activity of ROS destroying enzymes. The activities of superoxide dismutase, catalase and glutathione peroxidase in the liver are increased by turmeric. These studies indicate that dietary Turmeric lowers lipid peroxidation by enhancing the activities of antioxidant enzymes.

Food Preservation

Turmeric preserves food 3 times better than the common synthetic preservative BHT. This has been known for thousands of years in India, where refrigeration is only getting somewhat common in the cities since the early 1990’s.

Daily Doses

Daily use of Turmeric is required to maximize its antioxidant properties. Experiments to study the mechanism of action and curcumin indicated that the presence of curcumin was essential for the inhibitory effect, as removal of curcumin resulted in restoration of cytochrome P450 activity and the levels of [3H] – B(a)P-DNA adducts to control values. For protection against anti-oxidants, it has to be there daily.

Not just the Curcumins

The curcuminoids. which are oil based, or lipophilic, and not dissolvable in water, are not the only anti-oxidants in Turmeric. This is evident since the water extract of Turmeric is also a strong anti-oxidant. Turmerin: a water-soluble antioxidant peptide from turmeric is found to be an efficient antioxidant, DNA-protectant, and antimutagen. Turmeric at 182 nM offers 80% protection to membranes and DNA against oxidative injury. ROS-induced arachidonate release and the mutagenic activity of t-butyl hydroperoxide are substantially inhibited by Turmerin. Tumerin is not toxic.

Click here for the best quality Turmeric Curcumin extract.

Turmeric – One of Nature’s Finest Herbs

Turmeric, an orange-colored spice imported from India, has been a staple in Middle Eastern and Southeast Asian cooking for thousands of years.

In addition, Ayurvedic and Chinese medicines utilize turmeric to clear infections and inflammations on the inside and outside of the body. But beyond the holistic health community, Western medical practitioners have recently come on board in recognizing the benefits of turmeric.

turmeric roots in bag





The following is a quote from Dr. Andre Weil:

“Here’s a quick roundup of recent research on both turmeric and curcumin.

Curcumin seems to delay liver damage that can eventually lead to cirrhosis, according to preliminary experimental research at the Medical University Graz in Austria…

Rodent studies at the University of Texas indicate that curcumin inhibits the growth of a skin cancer, melanoma and also slows the spread of breast cancer into the lungs.

Researchers from the University of South Dakota have found that pretreatment with curcumin makes cancer cells more vulnerable to chemo and radiotherapy.

Epidemiologists have hypothesized that the turmeric that is part of daily curries eaten in India may help explain the low rate of Alzheimer’s disease in that country. Among people aged 70 to 79, the rate is less than one-quarter that of the United States.

And at least one new study suggests curcumin’s value for arthritis treatment. Since arthritis is so common and the results so interesting, it’s worth a closer look.

This research, from Italy, was a three-month trial involving 50 patients diagnosed by x-ray with osteoarthritis of the knee. The Italian team was investigating the effect on arthritis symptoms of a curcumin-based preparation optimized for better absorption. Participating patients took the formulation in addition to standard medical treatment; those in the second group continued following their physicians’ recommendations.

After 90 days, the researchers found a 58 percent decrease in overall reported pain and stiffness as well as an improvement in physical functioning among the curcumin group compared to the controls. They also found, via a standardized testing procedure, a 300 percent improvement in the emotional well being of the curcumin patients compared with the others. And blood tests showed a 16-fold decline in C-reactive protein, a marker for inflammation. Patients in the curcumin group were able to reduce their use of non-steroidal anti-inflammatory drugs by 63 percent, compared to the other group.

The bottom line that the therapeutic advantages of turmeric and curcumin are almost too numerous to list. An overview published in Advanced Experimental Medical Biology in 2007 states that, “Curcumin has been shown to exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, antifungal, and anticancer activities and thus has a potential against various malignant diseases, diabetes, allergies, arthritis, Alzheimer’s disease and other chronic illnesses.”

We at Tattva’s Herbs believe that Turmeric is one of the most important healing herbs on our planet. It has been shown that you can maintain health throughout life by incorporating a healthy daily routine based on Ayurvedic principles, diet, and recommended herbal supplements.

Variations on Basic Basmati Rice – A staple of the Ayurvedic yogic diet

basmati riceAs stated earlier, rice is featured heavily in the Ayurvedic yogic diet. In India most meals are served with basmati rice, a light and aromatic long-grain variety with a cooling effect on the body. It has a balancing effect on the digestive system and soothes the nervous system. Basmati rice is good for calming an irritated gut and it is easier to digest than brown rice.

When taken with a little ghee, it is considered tridoshic. Lighter than many other grains, it can be eaten by those with high Kapha; it’s cooling, sweet and moist which is very good for those with a Pitta constitution, and the sweet moist attributes also help to balance Vata.

Adding a couple of cloves of garlic to the rice when cooking normally helps to gently warm the slight coolness of the grain.

Turmeric Rice

turmeric riceWash rice in cold water several times to remove much of the starch, changing the water until it is clear. For 1 cup of rice, bring 1¾ cup of water to boil. Add the rice, a Tbsp. of ghee, ½ tsp. turmeric powder and a pinch of salt to taste. Reduce the heat, cover and cook for 10-15 minutes, by which time all the water should be absorbed. Remove from the heat and allow to stand for 5 minutes before removing the lid.

Rice pilaf with vegetables

rice pilafWash 1 cup rice in cold water several times to remove much of the starch, changing the water until it is clear. Set aside, and melt 2 Tbsp ghee or coconut oil in pot. Stir in:

1 tsp cumin seeds

1 ½ tsp fenugreek

1 ½ tsp mustard seeds

Cook on medium heat until mustard seeds pop, then add ¼ – ½ tsp chilis, cooking just till browned. Add the rice, ½ tsp. turmeric powder, ½ tsp coriander powder and 1 tsp of salt. Reduce the heat, cover and cook for 10 minutes. Add ½- ¾ cup diced vegetables of your choice ie: fresh peas, carrots, green beans, broccoli, asparagus are all vegetables that compliment the rice. Cover and cook for 5-7 minutes, or until water is absorbed. Let sit a few minutes, stir gently before serving.

Optional: Add 1 Tbsp. butter to the cooked mixture after turning the heat off.

Ayurveda and Joint Health

Depending on a person’s lifestyle, diet, and emotional pattern, either vata, pitta, or kapha  goes out of balance. Then that particular dosha slows down agni (digestive fire), resulting in the toxic, sticky by-product of inadequate digestion known as ama.

Vata, the main active dosha, brings the ama into the colon, and from there it travels through the system and lodges in the bone tissue and in the joints, giving rise to the stiffness and pain characteristic of arthritis.

Ayurveda attempts to remove the ama from the joints and bring it back to the colon, and then to eliminate it. To do this, we need to keep the colon clean. Triphala is the most commonly prescribed herb for cleansing the colon, or the combination of Triphala & Guggul. Ayurveda recommends general techniques for increasing the intensity of the digestive fire (agni) in order to burn up the toxins that are harming the body. This can be done with dietary changes, such as adding more spices to the diet, such as turmeric, chilis, pepper, cardamom and cloves when cooking- but also taking the herbal extractions such as Turmeric, and Boswellia can be very effective in reduction of pain and swelling, and ease of movement, while Ashwagandha can help with balancing the doshas and relieving stress.

Various oils may be applied to the skin in order to help the body clear toxins, relieve pain and restore mobility. Two oils in particular have been used in Ayurveda for thousands of years- these are Maha Vishgarbha oil and Mahanarayan oil. They are both formulations of many herbs usually mixed in a base of sesame oil. Massaging the painful areas can improve flexibility, stiffness, muscle fatigue, body circulation and can help with pain This oil also breaks up blockages and begins to heal locally. After oil application, warm heat, yoga, bath, or mild exercise further improves this situation.

Tattva’s Herbs also carries a muscle & joint care oil that works well for the pain associated with not just arthritis, but also painful joints due to injury, overuse, or muscle tension due to stress.

What makes our Turmeric Unique?

Turmeric Tri ForceAt Tattvas Herbs we are committed to providing you with the absolute best in nutritional products. From our Supercritical formulas to our certified organic products we are convinced that we offer the latest technology in combination with the wisdom of Mother Nature.

In that context we are pleased to present the world’s first and only Turmeric product that combines a supercritical (Co2) full-spectrum turmeric extract with complete bio-availability and added Turmerones and Curcuminoids. This product is called Turmeric Tri Force because there are three separate components that make up this one of a kind product.

Turmeric Tri Force combines two separate extracts (Co2 and hydro-ethanol) with raw turmeric. After the initial Co2 extract, we perform a second full-spectrum hydroethanolic extract that contains at least 11% curcuminoids and 55% Turmerones. Finally, we combine the two different extracts with the raw turmeric plant.

This breakthrough in Turmeric production is literally the only way to capture the full essence of the Turmeric plant, and the countless benefits it has to offer. The two separate extractions in combination with the whole turmeric plant produces a true full spectrum product that removes the need to be taken with fats, improves bio availability to 8-10 hours, and includes the maximum amount of phytonutrients (curcuminoids and turmerones). This is truly a one of a kind turmeric product.

How is it possible to improve on the 95% Turmeric extract or BCM-95 technology that is currently available? 

The answer in its most basic form, is that we combined the two, and added in a supercritical component, allowing for the world’s only supercritical full-spectrum turmeric extract that has the enhanced bio-availability seen in the BCM-95. The primary issue with Turmeric, simply stated, is that in general it is extremely difficult to absorb in the blood stream and does not maintain sufficient blood levels for any length of time. The usual fix is to add black pepper extract to the formula, which can assist with the absorption to a certain extent, but relative to our new Tri-Force Turmeric product, the absorption rate is inadequate. This one of a kind Turmeric formula uses the powerful CO2 extraction technology in combination with a process that allows the curcumin to be assimilated into the bloodstream up to seven times faster, and can last up to eight hours.

How is it possible for Tri-Force Turmeric to remain in your system for so much longer than other Turmeric products?

Traditional 95% extract focuses strictly on one part of the Turmeric rhizome. The bioactive substance of Turmeric (Curcuma Longa) contains molecules that are collectively known as “Curcuminoids”. The bioavailability of the regular Turmeric 95% extracts are poor, in terms of uptake and sustainability in the blood stream. There are other essential components present in Turmeric Rhizome which have been neglected during the traditional method of manufacturing of Turmeric 95% Extract. Through the ground-breaking extraction process used in Tri-Force Turmeric, we are able to use the full spectrum of the Turmeric plant by adding back in the Curcuminoids, Turmerones, and other vital phytonutrients that are lost during the standard extraction process. This truly remarkable product is 100% natural and has been proven to provide maximum bio-availability for synergistic effect.

Tattva’s Herbs has reviewed various curcumin products that show different degrees of enhanced absorption. One particular published clinical study caught our attention. In it, a novel manufacturing technology was able to dramatically increase blood plasma curcumin to levels not previously seen through supplementation. While only 50-60% of pure curcumin administered to animals is typically absorbed, this new technology increased the absorption of curcumin to a remarkable 96%. The study showed that this process not only delivers more curcumin to the bloodstream sooner, but it sticks around nearly twice as long. This is an extremely important advantage, which should result in greatly enhanced health benefits.

We at Tattva’s Herbs believe that Turmeric is one of the most important healing herbs on our planet. It has been shown that you can maintain health throughout life by incorporating a healthy daily routine based on Ayurvedic principles, diet, and recommended herbal supplements.

Click here for Turmeric Tri Force.