Recipes & Formulations

Let's dive right into the Recipe first and Details will follow later. Recipe (Makes approximately 200–250 grams of paste) · Cuscuta reflexa* (growing on Vitex negundo): 20 grams (fresh whole plant, stems) · Green chilli: 6 grams (2 medium chillies) · Cumin seeds: 2 grams · Asafoetida (hing): 1 gram · Coconut oil: 5 grams · Fresh coconut (grated or chopped): 100 grams · Sour buttermilk: 50 grams · Salt: to taste (approximately 1–2 grams) · Water (as needed for consistency) ___

Curcumin Lehyam: This is an Advanced Lipid-Based Bioavailability Formulation Let's dive right into the Recipe first and Details will follow later. Recipe (Makes approximately 100 grams of final paste) · Ghee (clarified butter): 47.5 grams · Long pepper (Piper longum) powder: 7.5 grams · Fresh ginger juice: 25 grams (added incrementally) · Curcumin (95% curcuminoids): 25 grams · Turmeric powder (Curcuma longa rhizome): 7.5 grams · Dried ginger powder (Zingiber officinale): 7.5

Let's dive right into the Recipe first and Details will follow later. Recipe (For approximately 500 ml, 2-5 servings) · Coconut milk (fresh or unsweetened canned): 350 ml · Water (filtered): 150 ml · Kokkum (Garcinia indica): 10 grams (5 dried pods) · Beetroot (cooked): 10 grams · Garlic: 6 grams (2 cloves) · Peppercorn (whole black): 1 gram · Green chillies: 5 grams (1 medium chilli) · Salt: 2 grams (sea salt or Himalayan pink salt preferred) Procedure (Makes approximately 5