- 1 tsp turmeric powder
- ½ tsp ground black pepper
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- 1 small cinnamon stick
- 2 cloves
- 1 bay leaf
- 1 slice fresh ginger root (1 inch, peeled and crushed)
- 1 garlic clove (optional, crushed)
- 1 tbsp chopped celery stems
- 1 tbsp chopped fresh parsley or coriander leaves
- 1 tsp dried hibiscus petals (optional, for blood flow and color)
- 1 tsp dried nettle leaves (supports kidney and blood purification)
- ½ tsp fenugreek seeds (supports circulation and digestion)
Optional Additions:
- 1 tsp lemon zest or dried lemon peel
- 1 tbsp fresh lemon juice (added after cooking)
- ½ tsp powdered tulsi or ashwagandha (adaptogenic support)
- 1 tbsp chopped spinach or moringa leaves (for iron and vitality)
Garnish:
- Toasted sesame seeds or pumpkin seeds
- A drizzle of flaxseed oil or olive oil
- Fresh mint or coriander leaves
INSTRUCTION:
Step 1: Prepare the Rice and Base
- Rinse the rice thoroughly until water runs clear. Soak for 20 minutes to soften and reduce cooking time.
- In a medium saucepan, heat sesame oil or ghee over low heat.
- Add cumin seeds, coriander seeds, cinnamon stick, cloves, bay leaf, and fenugreek seeds. Sauté gently until aromatic (about 1 minute).
- Add crushed ginger, garlic (if using), and stir for another 30 seconds.
Step 2: Build the Herbal Infusion
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