Thanks to those of you who responded to the last post, now you’ll all be able to get in on the big neti action. Maybe once you beef up your neti practice, you will appreciate my obscure humor in the last post. (Yes, that *is* a picture of a candlelit dinner with Big Neti. And yes, the other picture shows the two of us snuggled up in bed. You and your Big Neti will fall in love all too soon and you’ll know just what I’m talking about!)

Good news and bad news: the discount wasn’t as high as I hoped–only 5%, but it applies to your ENTIRE PURCHASE! Yay! At least I think that’s how it works. Y’all let me know if there is a problem, ok?

Have fun!

Anyway, somehow I started to wax on poetic about my new giant neti pot which I got about 6 months ago and how much it has changed my life. I mean it. Changed. My. Life. I swear by this thing. The wild part is, he responded with equal enthusiasm! He had recently gotten the big kind, too, and couldn’t believe the difference.

Apparently, I’m not alone! The big neti pot is where it’s at, but nobody seems to talk about it. So, I’m talkin’.

Now, I’ve been using neti pots for years. I mostly used what I had access to: the cute little ceramic numbers from the generic yoga studio or health food store that hold maybe a cup or two of water. This amount, split between both nostrils, makes for a paltry jala neti experience. I guess I was pretty excited about jala neti when first discovered it and I practiced it regularly for a time. I must have been impressed with the result even from the little pot because I even gave everybody in my family some cute hand-thrown ceramic neti pots one Christmas. (Poor guys: they all looked at me like I was nuts, but smiled and thanked me and probably never tried it. I can’t really blame them. You’re either into this kind of thing or you’re not.)

Enter the new neti pot. I got it about 6 months ago for my birthday and it has been…lifechanging. It’s made by healthandyoga.com and I even tried to get a discount code for y’all, but I had to become and affiliate and it just seemed like too much of a pain. I can still get it if there is an outcry from y’all. I’m registered as an affiliate, but I have to put their button on my website to make it easier for you and for you to get the discount, and I was reticent about making this forum commercial in any way. But, then again, it’s great to save money. So, just submit a comment that you want me to do it and I’ll see what I can do about getting you 15% off or something.

Anyway, this pot. I feel like I want to tell you guys about this pot the way I used to want to tell girlfriends about some new guy I’d been seeing. That’s the excitement factor around here. It’s shiny and nice and quiet, but most of all…it’s big. Size matters. And it can go again and again and again. I usually fill it twice in a session–once for each side. It’s incredible.

What more could any girl ask for?

[Note: it's a great idea to talk to a qualified yoga instructor if you are interested in starting a jala neti practice. Despite what you'll read on the internet, it *is* a practice, not something to take up now and then when you're feeling congested. It does so much more than 'clean the sinuses' or whatever they say. And, if you're a renegade and are gonna watch youtube and try it anyway, please please PLEASE dry your nasal passages gently and thoroughly afterward. Your head will thank you.]

During pregnancy, so much emphasis is given to prenatal support and preparedness for “labor day”. Books guide parents in creating a birth plan, classes offer birthing techniques and all manner of doulas and therapists can be hired. But what about after the baby’s birth?

In this workshop, Sri Lalita will guide moms-to-be and their partners through essential information about the postnatal period with the intention of making that time a relaxed and sacred transition. Education about Ayurveda will be given, with application to healing from childbirth, easing into lactation and creating a close mother-child bond.

Healing herbal formulas, nutritive recipes, teas and sitz baths–even placenta recipes–will be discussed. Strategies for promoting optimal recovery from labor and delivery will be offered, including remedies for common postnatal discomforts.

New moms, moms-to-be, partners and birth professionals are encouraged to attend. Partners are welcome to attend for free so that they, too, can support the new mom and baby.

Cost: $60 (Partners are welcome to join for FREE!)

Location: Yoga Mandala
2807 Telegraph Ave.
Berkeley, CA 94705
Dates: Sunday, January 17, 2010
Time:  10:00 AM-3:30 PM
Contact: 510.486.1989 pre-registration

Nutritive bone broth is the foundation of cooking. It is the basis for simple, low-budget, health-conscious meals and complex, gourmet cuisine alike. In this workshop, we will discuss the benefits of bone broth and its uses.

Jook, or rice porridge, is an easy and adaptable recipe that can be eaten for breakfast, lunch or dinner. The addition of herbs can make jook a medicinal meal. Made with or without homemade broth, jook is a delicious way to boost the health.

Participants will learn simple principles to ensure that the maximum nutrients are reaped from ingredients. Recipes will be given; variations and herbal additions will be discussed.

Lesson:
Why broth? Why jook? A brief lecture will give a basic description of the place of broths and jooks in traditional healing. The discussion will include information about ingredients and their properties.

Demonstration:
How to Make Broth: Kombu/Bone Broth
How to Make Jook: Nutritive Jook with Chinese Herbs

Menu:
Seasoned Autumn Mushrooms and Greens
served over Nutritive Jook with Chinese Herbs
with a side of Chestnut & Apricot Kernel Soup with Lotus and Cress

Cost: $25.00 (plus splitting the cost for ingredients which are minimal for this kind of menu)

Location: Napa, CA
Date: Monday, November 16th
Time: 6:30pm-8:30pm

This class is offered in association with Blossom Chiropractic Studio. Space is limited. Reserve your space by using the contact page.

Though the Qi Node has already switched over to fall energy, the hot weather just won’t quit. This means we need to continue to protect ourselves from the heat, but without getting our vata upset with a strong cold input.

Here is a simple tea we like to drink in the warm months to help cool and relax the Liver, harmonize digestion and decrease stress. It is great for students and workaholics or those who have a tendency to over-focus and may experience headaches, eye strain, tension or pain. It is especially helpful for insomnia and anxiety.

The herbs in this tea are sweet to neutral, safe and nourishing to Liver, Spleen and Heart. (Stomach and Lung, too, but I digress). My kid even likes it. He begs to eat the red dates right out of the jar. Truly, the sheer beauty of the ingredients as you watch them swirl and brew in the water will soothe your pitta before you even bring it to your lips!

Stay Cool Tea

Chrysanthemum Flowers (Ju Hua), a big handful
Longan Fruit (Long Yan Rou), a small handful
Red Dates (Da Zao), a small handful
Lycium Berries (Gou Qi Zi), a heaping spoonful
Fennel Seed, a spoonful

Soak or at least rinse herbs in fresh water. Longan, Red Dates and Lycium can be soaked for 4 hours or overnight. If organic, the flowers and fennel seeds do not need to be soaked. If not organic, at least soak the chrysanthemum for 10 minutes in fresh, cool water.

Place herbs in a large jar or other vessel. Pour hot water over them and allow to steep. Drink warm, even on a hot day.

Ingredients can be easily procured from your local Chinese herbalist’s shop or Asian food store. Use organic or responsibly grown sources when possible.

In response to the newcomer energy in class, I’ve had to contextualize a few of the things we do at our studio that are unique–er, “unique” in the sense that they are *so* traditional and rootsy yogic they feel radical to us in comparison to the contemporary, commercial American yoga scene.

Take, for instance, our mandala chanting. Yes, we make it short and sweet. Yes, we provide a pithy explanation every time. But for me, it is one of the most important aspects of practice. Chanting orients the entire session, setting the tone for whatever practice follows.

To me, it’s serious stuff. Here’s a (sadly) not uncommon scenario: it’s morning and I’m all shined up and ready to rock it on the yoga mat, only to find myself–COMPLETELY UNINSPIRED! You know the feeling: uh-ok-i-guess-i’ll-do-some-(sigh)-Pawanmuktasana-and-then-see-what-happens sort of thing.

It is tamas central, folks. Closed channels. Animal realm station on the BART train of the 6 realms. I mean, obviously, I know I’m going to pull myself out of it and will be stoked by the time breath is in full swing or later when it’s time to sit and yet, I’m thinking, “but how (oh HOW?!) am I going to get there this time, again, today?!” Essence nature is in there and I’ve gotta smuggle Her a file so she can break out of jail or something before limited ahankara notices.

Enter chanting.

Hands in supplication, there I am with no choice but to actually contemplate the innate mystery of Nature with my mind, voice and body (Oms): its totally Unbound, Flexible and Limitless Variegation (Ganesh chant), the Truth of its Wisdom (Sarasvati), and the Graceful Force and Power of Gratitude and Auspicious for Unbroken Living Wisdom (Guru Stotram). Oh yeah, and how could I forget the Teacher-Student Prayer which harmonizes me with everyone else I’m practicing with in this Fortunate Community of all practitioners throughout time? What a family. How many others have sat in this pose and opened their voices just like me today? How could I *not* open up?!

Boom: instant gratitude! With that, it is easy to practice.

So, yes. At Yoga Mandala–and every day–we chant with heart. It’s either that or fake it, folks, and I’m not that kind of girl.

Sri Lalita’s Hatha Yoga class is at 4:30 at Yoga Mandala.

Soaking and/or slightly fermenting grains and beans neutralizes the phytic acid, making whole grains and beans delicious and nutritious, without the gas and other health concerns associated with a vata-provoking diet. However, it has to be done right, especially if you have sensitive digestion or high vata. (See last week’s blog to learn more about phytic acid, or check out Amanda Rose’s free e-course on the subject.)

First, use warm water and something acidic. Nourishing Traditions by Sally Fallon suggests the use of whey, yogurt, lime or lemon juice, or even vinegar. For one cup of beans, soak in water just below the simmering point to cover plus 1/4 cup of something acidic. For grains, 2 teaspoons of the acidic substance should be enough in the soaking water. The water should be hot, but you should be able to touch it. This ensures that the cultures in your yogurt will not be killed.

Next, give your beans and grains ample time. Let them sit out at least seven hours or overnight (longer for beans, if possible). I start my breakfast porridges soaking in the evening before I plan to eat them. I do the same with rices and other grains. However, I give my beans much more time. I start beans in the early morning the day before I cook them. For morning pancakes, muffins and breads, overnight should do. Make sure to use fresh flours as they are higher in the phytic acid-neutralizing enzyme phytase.

If the acidic addition gives an overly sour flavor to your food, it is acceptable to rinse them. However, there is no need to “rinse off” the grain. You are simply trying to neutralize the phytates, not extract them and wash them away. With beans, however, I recommend rinsing and discarding soaking liquid.

More on Beans

Since many people experience beans to be a major vata offender, a bit more information is applicable. Not only are we combatting phytic acid here, but also ogliosaccharides. What’s that? Let’s read from the Weston A. Price website:

“The harder beans, such as kidney beans, black beans or navy beans, require more careful treatment, as they contain certain oligosaccharides (large, complex sugars) that can completely confound digestion. Mammals do not produce the enzyme alpha-galactosidase in their digestive tracts, which is necessary to break down these sugars. When consumed, these oligosaccharides reach the lower intestine largely intact, and in the presence of anaerobic bacteria ferment and produce carbon dioxide and methane gases, as well as a good deal of discomfort, not to mention embarrassment in polite society. The solution has been to prepare the beans in a way to neutralize or otherwise get rid of these sugars in the resulting cooked beans, but as most of us know from experience, results can vary widely.”

Read the complete article here. Their website recommends much the same protocols as I’ve listed above, but here are some more pointers from my experience:

• First, many become concerned that their beans will cook up crunchy with the addition of something acidic to the soaking water. For those with very strong systems, a good, long soak with no added acid may suffice. Still, play around with the acid you use to find your flavor preference. Because I normally cook by beans with whole grains and these grains always have a slight crunch, I don’t worry about the crunch my beans might get. As I developed the recipe below, I tried vinegar, lime and also plain soaking water, noting the differences with each. (I never tried whey because I’ve met a few who don’t recommend it for beans.) So far, I’ve found that beans come out crunchy when a vinegar/water soak is used. Luckily, it doesn’t seem as crunchy with a lime juice/water soak. My guinea pigs are definitely happier with some kind of acid present in the soak than without. It tastes almost as good as without, but feels better in the belly.

• Second, even with a good long soak, cook your beans well. I usually cook beans for 2-3 hours on low heat in the pressure cooker.

• Lastly, use kombu. Throw a strip or two of kombu in for the soak. You can also cook with it and eat around it if it doesn’t match your flavorings. Alternatively, try cutting up soaked kombu and cooking it along with the beans to be served.

So, What’s for Dinner, Again?!

For me, the best inspiration for dinner is the beauty of a good soup. Our teacher, Dharmanidhi, has stressed the advantage that a light soup dinner gives the yogi for his practices, not to mention general health and happiness. This keeps the bulk of the animal protein at the midday meal. However, if it has been an especially active day (or if we have a vata deranged guest, or one who tends toward hypoglycemia, or a pitta-headed kind of guest with super-high agni), I bring in the bone broth to give the soup some oomph.

I must mention that we eat this soup for breakfast as often as for dinner. However, if you are a breakfast-food-only-kind-of-breakfast-eater, you might look at Kimi’s Nourishing Gourmet website for a great recipe for soaked oatmeal.

Below, find my basic whole grain soup and bean recipe. You’ll find that it is incredibly economical as many of the grains can be purchased in bulk and kept in glass jars in the pantry. (Try this! Place a bay leaf in the storage containers with your grains and beans to prevent worms or bugs from invading your pantry!) Tweak the grains for the season and the eater to shift the energetic to be more warming or cooling. As listed, the recipe is of neutral energy and nourishing.

Works nicely with homemade idli pancakes (soaked as described above) for breakfast or fresh, homemade tortillas at dinner, though we usually eat it alone and are satisfied.

Soaked Soup

2-4 Tablespoons split yellow beans,
2 Tablespoons of each: whole wheat berries, barley, Bhutanese red rice, brown rice (may also try rye berries, millet, brown rice, wild rice, etc.)
kombu
1/4 cup something acidic (I like lime)
soaking water

6 cups water
1 rib celery, diced
1 carrot, diced
2 yellow squash, diced
1 Tablespoon ginger, peeled and minced
.5 Teaspoon turmeric
2 Teaspoons ground coriander
2-3 fresh curry leaves (or 1 bay leaf)
salt
4 Tablespoons ghee
1 Tablespoon whole cumin seed
tomato, chopped
lime

Pick over and wash beans and grains well, discarding stones or other debris and place in large bowl. Bring soaking water just below simmering point and pour over beans, grains and kombu to cover. Add something adic, such as lime. Cover with a kitchen towel and let soak at least 12-18 hours. (If you go longer, use your common sense and never eat anything that seems “off” or smells bad.)

Drain, discarding soaking solution. Optionally, chop up kombu to inlcude. Place beans in pressure cooker with water, celery, carrot, squash, tomato, ginger, turmeric, coriander, curry leaf and salt. Bring to low pressure and cook 2-3 hours. Utilize the “natural release method” of releasing pressure by turning off heat and letting pressure dissipate gradually.

Meanwhile, in a small frying pan, heat ghee. When hot, add cumin seeds and cook until cumin seeds begin to brown. Stir into soup with chopped tomato. Bring soup to medium heat, uncovered. Cook for a few minutes to breakdown tomato and allow seasonings to blend. Adjust salt and pepper to taste. Serve with a lime squeeze.

Notes: *This recipe invariably tastes better the next day. I don’t know, the flavors meld overnight in the fridge?
*That tomato in the recipe has an important job! The vitamin C present in the fruit boosts your ability to reap minerals from high-phytate foods..
*Take the principles of this dish and use your favorite seasons. Bear in mind that Ayurvedic cooking doesn’t mean Indian flavors, but cooking for your dosha and the season. For instance, in the cold season, try adding garlic to warm the energetic of the dish, boost flavor and give anti-microbial medicinal properties. Every tradition has its own unique digestive herbs. Play!

Then, What About Dinner?

I’ve been experimenting with my approach to dinner for a long time and one of the main things I’ve noticed is that a meal with lots of animal protein at night doesn’t suit. Instead, I tend to offer the big chunks of meat–the pork butt, the chicken thighs, the venison, the meaty stew, whatever–with the main midday meal. After all, meat might best be regarded as a high-nutrient condiment. In fact, Michael Tierra at East West School teaches that traditional cultures who regularly eat meat consume “no more than a pound a month on average” (East West Herb Course, 1981, 1999 rev).

I was never quite a “meat and potatoes” kind of cook. Still, I have to admit that without a beautiful cut of meat as flavor inspiration, and without even a small, succulent meatball mixed with all my special secret seasonings on the side to get my culinary creativity on board, I’ve had to search to figure out what to do with dinner. With meat redirected to lunchtime, I’ve had to confront my fear of beans and whole grains.

Now, if you know me, you know that only a year ago, I would have stopped reading at the first appearance of the word ‘bean’ and my mind would automatically have switched radio stations to play “Beans, beans: good for your heart…!” At Berkeley Ayurveda, we’d rather see clients eating white rice than the dreaded, improperly prepared brown rice which cause gas and other vata difficulties by straining the digestive tract. Same with other whole grains.

But, traditional cultures knew how to make these whole grains–and even beans!–digestible. How?

Are Whole Grains and Beans Appropriate for the Human GI tract?

When I studied Ayurveda with Dharmanidhi, he taught us that our bodies are structured to utilize animal proteins and vegetables best. He showed us that we are ill-equipped to digest whole grains and beans as we normally cook them. After all, cows have four stomachs and produce the enzyme phytase to be able to handle grains in their diet. Dharmanidhi pointed to recipes using all manner of animals meats in the Ashtanga Hrdayam and other classic Ayurvedic texts to remind us that Ayurveda is not a vegetarian medicine and that meat may be necessary to treat certain patterns of illness. With this inspiration, many in the kula have tried what he dubs the “Hunter Gatherer” diet of meat and veg alone (with certain guidelines not to be discussed here) and have had wonderful results. However, such a diet is impractical for many–many who wish to eat consciously if not so extremely. The human system may in fact be equipped to digest whole grains and beans well, but only if they are prepared properly.

When prepared improperly, whole grains and beans can be vata-provoking (read: gas–but, if you’re a newbie to Ayurveda, tuck in the back of your mind that there’s much more to it than just that). Despite the promising vitamin, mineral and even protein content listed on the labels for whole grains and beans, our bodies are not able to reap these nutrients unless we cook whole grains and beans in a traditional manner. Phytic acid in whole grains and beans binds with phosphorous and inhibits the proper absorption of many necessary nutrients, including calcium, magnesium and especially zinc. (Note: Overdose of these minerals can be problematic for some, so always bear in mind the importance of being intimate with your own health as pertains to your personal dietary needs.)

The result of phytates is gunk in our system, an overworked GI tract, poor absorption, assimilation and, of course, many common accompanying diagnoses seen today that point to a run-down or inefficient system, including fatigue, depression, etc. Sure, the healthfood craze of the 1970’s and 80’s was a timely reaction against the overly processed, white flours and bleached grains that had dominated our modern diets–as it does to this day–but those healthfood “pioneers” neglected to look at the practices across cultures that has made these whole grains and beans safe and digestible: soaking and fermenting.

From African injera bread to Mesoamerican nixtamalized masa to Indian idli cakes, soaking and/or fermented grains and legumes has been practiced around the world for thousands of years. These ancient culinary techniques neutralize phytic acid and make food more digestible and delicious. This means less vata in our food, and if we ferment carefully, we can also guard against excess pitta, too.

Next time, we’ll look at how to do this at home. Recipes to follow.

Check out the letter I submitted to the Health Commission urging them to advise the SF Board of Supes to stop CPMC (Sutter) from this action. The address is there, if you feel compelled to weigh in on the issue. If you’re in the city today, the Health Commission hearing is today and there is another one coming June 16 at 2:00 pm. Speak up!

—————-

May 19, 2009

Department of Public Health
Health Commission
101 Grove Street, room 308
San Francisco, CA 94102

RE: Sutter/CPMC Charity Service Cancellations

To the Health Commission:

I am shocked and saddened to hear that charity service programs such as Touro University’s osteopathic clinic and student training are being canceled. There has been a justifiably angry outcry against this move from the doctors offering these services as well as from the students who have an unparalleled opportunity to learn in the hospital setting, not to mention patients benefiting from these free services.

It is for services like these that Sutter/CPMC has been granted non-profit status. As such, they have a responsibility to answer the real needs of the community. How can they hope to expand and create big, new hospitals such as that proposed for Cathedral Hill without protecting charity programs for facilities already in existence? If Sutter/CPMC wishes to function like a for-profit company, then they should be stripped of their non-profit status.

My child has been a patient of the osteopathic training program with Drs. Cislo and McCombs, DO, through Touro University at St. Luke’s, one of the Sutter/CPMC hospitals. My son’s health has improved dramatically from his care there over the past two years. He was successfully treated through natural, hands-on osteopathic methods from symptoms that his pediatrician claimed couldn’t be helped. At each visit, a room full of students got to share the joy of my boy’s improved health and comfort. Real learning happened and real confidence in natural osteopathic care was instilled in each of us. It is a beautiful program–not only for us, but for many other families who may not be able to find the same quality services due to financial constraints.

Ours was a simple story of good health turning great, but I know that for other patients participating in that program, it has been a story life or death. That is, I am told that some patients are literally kept alive through Touro’s free program. What happens to these patients if the care is stripped?

This is yet another insult in a long line of charity service cancellations. Guided by Sutter/CPMC, the “new” St. Luke’s has already cut many badly needed services in favor of more profitable programs. Consider the impact our community has suffered already: the loss of the entire psychiatric care unit, the loss of neo-natal intensive care, the loss of much-needed SNF beds, the loss of the heart of the maternity ward which was once famous for its commitment to women-centered, safe, demedicalized birth. Now, charity osteopathic medicine has had its final day.

Please listen to the opinions of the hospital doctors and nurses. Let people who took the Hippocratic Oath guide the hospital’s direction. They know what is best for their patients, not the money guys.  Please advise the San Francisco Board of Supervisors to keep Touro’s and other charity programs alive, otherwise they must revoke Sutter/CPMC’s non-profit status.

Sincerely,
Sri Lalita

The recent swine flu outbreaks are a wonderful reminder of the fragility and precious nature of life. Every day brings opportunities to honor the gift of life and the everpresence of death.

How? The answer is in our conduct. When we nurture ourselves with the appropriate daily habits in food, rest, exercise and relationships, we boost our life force and are able to relax more deeply into our natural place in the larger web of life. This is the best thing we can do to enhance our ojas, our immunity. Working from this place, what can we do with all of the hysteria surrounding the swine flu? We can commit, yet again, to our dinacharya–our daily health practices.

What Can I Take?*

Yes. Of course. Boost your immunity. Take natural, preventative measures.

Vitamin D has been shown in studies to prevent or at least minimize influenza in particular. I have seen recommended dosages ranging from 2,000 IU up to 10,000 IU.

Banyan Botanicals makes a nice formula called Immune Support, which can be taken on and off for two week periods. (Don’t stay on your immune boosting herbs constantly, but stagger them instead.) The Echinacea and Osha contained in this formula are excellent immune enhancing herbs. According the legendary herbalist Michael Moore, Osha was famous as a remedy throughout Northern California in treating the Spanish Flu during in the 1920’s.

Alternatively, use Astragalus and Echinacea together. Astragalus is another herb with antiviral properties and is found in the classic Chinese formula Jade Wind Screen which is easy to find in many herbal shops. Put that with Echinacea and you’ll have a pretty great combination.

Another good one is Yin Chiao Echinacea Complex, a nice formula by Planet Herbs. It has both Echinacea and Boneset (also antiviral) as well as Elecampane (to benefit lungs). Take this if you think you’re coming down with flu-like symptoms. This one and the Jade Screen can be taken together. In fact, I think Planet Herbs makes a Jade Screen that is glycerine-based that kids like.

As a more general recommendation, I can’t stress the importance of Vitamin C and Cod Liver Oil and probiotics for maintaining general balance in the body. Vitamin C is an antioxidant which is necessary for basic maintenance. Omega-3’s in Cod Liver Oil are necessary for the proper balance of fats, functioning of the nervous system, and lubrication of tissues. Probiotics help your gut efficiently and effectively digest, absorb and assimilate nutrients. Remember, according to Ayurveda, *all* disease originates in the digestive system so healthy GI flora is foundational to good general health.

What Can I Do?

With this as with any influenza, do your part to minimize the spread of the pathogen. Wash your hands. Cover your mouth with you cough or sneeze. I have seen that it is recommended to wear a mask if you are traveling. But, don’t forget that a ‘bug’ needs an imbalanced host in order to do its mischief. That means that if your channels are gunked up with ama, your mind is bogged down by stress, your bloodstream riddled with free-radicals, then your entire system is already under duress. Avoid congesting foods like cheese, alcohol and fried or processed foods. Do not depress your immune system with sweets.

Equally bear in mind the importance of reducing stress. Having good, home cooked food as well as the appropriate, rest and exercise for your dosha goes a long way to unwind subconscious tension. Pursue natural health care such as massage, acupuncture, Ayurveda and chiropractic care.

Meditate. Or pray. Or both.

But do this: elliminate fear. Follow your bliss. Find your niche and live it proudly. This is the main thing you can do to tonify your ojas.

*Please remember that these are all just suggestions and it is prudent to check with your doctor before embarking on any herbal course or change in lifestyle or diet.