Brahmi syrup

Brahmi : Brahmi is the small creeping therapeutic herb with the numerous branches. Brahmi leaves are a powerhouse of valuable alkaloids and triterpene saponins that can stimulate brain chemicals for shaper thinking, memory and learning. It can used them fresh in your salad, making syrups and sharbat , dry & powder the leaves to sprinkle it in your curries and chutneys.The flavor is relatively mild, but the real reason for using brahmi is for the impact that it has on human health.

Health benefits of Brahmi

• Boosts Cognitive

• Helps to treat cognitive disorders

• Relieve from stress and anxiety

• Rich in Antioxidant content

• Boosts immunity

• Improve respiratory system

• Improve skins

• Regulate blood sugar levels

And many more.

Ingredients

  • 100gms Brahmi leaves
  • 100gms Almonds (soaked and peeled)
  • 30gms Fennel powder
  • 10gms Melon seeds
    5gms Khuskhus seed ( soaked)
  • Direction
    1. Wash and blend Brahmi leaves in blender with little water till smooth paste.
      Take Almonds, Melon seeds and khuskhus seeds in blender make smooth paste.
      Mix all ingredients ( Brahmi paste, Almonds paste and fennel powder) together well.
      Syrup is ready to add in milk shakes or will chilled water.

    Note: I didn’t add sugar in syrup. It’s upto you if you want then make sugar syrup add in Brahmi paste. Approximately 600gms sugar will use in this syrup.


  • Red Bell pepper and Tomato Soup

    Occasionally , we just need comfort food in our life. But comfort doesn’t have to mean unhealthy. Such is the case with this healthy yet insanely creamy red pepper tomato soup!

    If you have 20 minutes, you can make this simple, nutrient-rich soup that’s perfect for days .

    This adaptation is similar to classic tomato soup with the addition of bell pepper. In place of cream, I rely on coconut milk and the flavor comes from roasted tomatoes, burnt garlic and roasted bell pepper. Once it’s blended all up, it takes on a deep red-orange hue and silky-smooth texture.

    I could boast about the flavor all day, but it’s also so hearty healthy.

    Ingredients

    SOUP

    • 1 large red bell peppers

    • 4 fresh tomatoes

    • 1 cup water

    • 1 carrot

    • 2-3 cloves garlic

    • 1 onion

    • 1/2 tsp each sea salt and black

    pepper

    • 1 tsp dired basil

    FOR SERVING optional

    Herb Garlic bread sticks

    • Cilantro

    • pasta

    • Full-fat coconut milk

    • Black pepper

    Instructions

    1. Roast red peppers, tomatoes , onion, garlic and carrot in a 500 degree F (260 C) oven or over an open flame on a grill or gas stovetop until tender and charred on all sides – about 10-15 minutes in the oven, or 5 minutes over an open flame.

    2. let cool to the touch, and remove charred outer skin seeds and stems.

    3. Transfer to blender or use immersion blender to purée soup. Then transfer into saucepan and bring to a simmer over medium-low heat.

    4. Add salt , black pepper and dired basil . Taste and adjust seasonings as needed.

    5. Let simmer on low for at least 10 more minutes. The longer it simmers, the deeper the flavor develops.

    6. Serve as is or top with desired toppings, such as herb garlic bread sticks , cilantro, pasta , black pepper and coconut milk.