coriander

Can oil massage alleviate racing thoughts? Can adding coriander to your food cool you down? And how can we engage with wellness practices with integrity? In this episode, Laura chats with Jyoti Chadda, founder of My Wellness Company and host of the Decolonizing Wellness podcast about the complex system of Ayurveda, the doshas, her journey back to her roots, and the 3 Rs of decolonizing wellness. 

Learn more about Jyoti’s offerings on her website, follow her on Instagram, and listen to her podcast.

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Sign up for our weekly newsletter where we share what’s calming us down. Think puppy GIFs, great new songs, interesting articles, pottery videos, and calming products: https://www.calmthehelldown.co/newsletter 

On a different note, need digital marketing support? Check out Laura’s website or email her at laurasmaurer@gmail.com.

Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. This week, Jenn's talking about cilantro. Are you one of those people who can smell it from a mile away and if it ends up in your food, it ruins the dish? Turns out, that's genetic! If you wanted to, you could overcome it. Why might you want to learn to like cilantro? If you eat it, is it a good idea to have it more often? In just a few minutes, Jenn answers all these questions and more! Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.    Have an idea for a nutrition nugget?  Submit it here:  https://asaladwithasideoffries.com/index.php/contact/         

Become A Member: https://glow.fm/saladwithasideoffries/
Want a Free Menu Plan from Jenn? https://www.tlsslim.com/bettermylifenow/weight-loss-profile/?

Spring Clean and Detoxify your body with these seven spices based on the Ayurvedic Health Practice, which is one of the World's oldest alternative health system. It's based on the thinking that the things found in nature are the best medicine box. This episode will highlight the top 7 spices (and a few more bonus ones for good measure) to cleanse your body and add a little spice to your life!

Excellent Books & Resources on Ayurvedic Recipes:

Chef Radhi Devlukia Recipes: https://www.radhidevlukia.co/

Chef Radhi Devlukia Instagram: https://www.instagram.com/radhidevlukia/?hl=en

Ayurvedic Recipe Books: https://amzn.to/342Xn8g

Jay Shetty Books: https://amzn.to/3bEASub

Jay Shetty "Think Like a Monk": https://amzn.to/3bIMoVE

Jay Shetty Instagram: https://www.instagram.com/jayshetty/?hl=en

HOST ANNE MCDANIELS LINKS:

Facebook: Anne McDaniels

Facebook: Anne McDaniels Actress

Instagram: @annemcdanielsactress

Instagram: @annemcdaniels

Twitter : @annemcdaniels

IMDB : Anne McDaniels

Clubhouse: @annemcdaniels

TikTok: Anne McDaniels

Clubhouse: @annemcdaniels

HELPFUL LINKS:

TikTok Butt-Lift Leggings

Food Journals

Self Help Books

Healthy Cookbooks

Plus Size Fashions

Atomic Habits Book

Think Like a Monk Book

Get Out of Your Head Book

Popular Fitness Products for Success

Lift Leggings

Fitness Bands

Athleisure Wear

Massage Gun

Wearable Fitness Devices

Water Bottles

Music Credit: "Indian Music" by Shahed

Photo Credit: Sukhis.com

Sources: Chef Radhi Devlukia; NBC; CNN; Today show; Healthlne; Maharishi Ayurveda; WebMD; NDTV; Reuters

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, our 2Gs, the Gourmands & Geeks, Sadaf and Archit talk about an underrated ingredient: Dhaniya or Coriander.
They talk:
- Why is it given away for free?
- What’s the connection between its name and its health benefits mentioned in Ayurveda?
- What are some of its earliest documented uses from across the world?
- Why is it not as popular in the west as it is in India?
- How it is a multipurpose and versatile plant.
- How Dhaniya is a key ingredient in one of the world's most popular beers.
- Some of the top dishes made with Dhaniya: Chicken Cafreal and Bhopali Rezala
So sit back and garnish your day with this fresh perspective on India’s favourite herb: Dhaniya.

Important links to geek out more:

Book | The Flavour of Spice by Marryam H. Reshii
(https://amzn.to/3x8pLTv)

Book | Spices: the History of a Temptation by Jack Turner
(https://amzn.to/3gmiHNf)

Why Cilantro Tastes Like Soap, for Some |New York Times
(Cilantro Haters, It’s Not Your Fault (Published 2010))

What is Belgian-Style Witbier?
(https://www.craftbeer.com/styles/belgian-style-wit)

Bhopali Rezala Recipe
(https://bit.ly/3gpmCJ3)

You can follow Sadaf Hussain & Archit Puri on their Instagram handle:
@sadaf_hussain @thehustlingglutton

You can listen to this show and other awesome shows on the IVM Podcasts app on Android: https://ivm.today/android or iOS: https://ivm.today/ios, or any other podcast app.

You can check out our website at http://www.ivmpodcasts.com/

See omnystudio.com/listener for privacy information.

Try something new this week, whether it’s a novel recipe or an unfamiliar food. Michael talks edible weeds; from sage and fiddlehead fern to dandelions, he has tips for cooking and serving all types of greens. If you’re used to eating an ingredient raw, try applying some heat and enjoy poached pears or cooked cucumbers. Michael convinced his crotchety uncle to eat artichokes, and he’ll convert you too. Plus, be shameless when you combine fruit and meat in a main course like California pot roast and experiment with coriander in a new crazy soup. 

Heritage Radio Network is a listener supported nonprofit podcast network. Support The Shameless Chef by becoming a member!

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We've all done it. You bring home parsley for taco night and you end up disappointing a lot of people. It's an honest mistake, but there are some tips & tricks to decipher the two.

Certainly, there's no definitive solution, being that there is a plethora of different varieties of both. But the most common variety of both that you'll see at the store are:

• Flat leaf parsley
• Leaf Cilantro

They both look similar in color and shape. However, here are some major differences between the two:

Flat leaf parsley:

• More crisp with sharp edges
• More visible veins/ribs
• A deeper, darker green
• Grassy aroma

Leaf cilantro:

• More rounded edgees
• Less visible veins/ribs
• A lighter green
• Cilantro aroma (c'mon it's like describing what chicken tastes like)

4-14% of the population thinks cilantro tastes and smells HORRIBLE. Quite like putting a bar of soap in their moth. This is from a very specific and unique quirk in your olfactory-receptor genes. 

Did you know cilantro is a more universal herb than you think? You don't just have to use it on tacos or in tex mex. It's a great refreshing herb to use in curries, stews, Middle Eastern & Mediterranean cuisine or a nice topping on salads and sandwiches. 

Have too much cilantro and you don't plan to use it? Don't let it go to waste! you can preserve it by drying it out. Here are the steps:

1. Preheat oven to 180 degrees
2. Wash your cilantro
3. Gently pat it dry
4. Lay it out at on baking sheet/sheet tray
5. Bake in the oven low and slow around 2-4 hours or more as need
6. You can leave the leaves & stems whole or blitz them in a dry blender or spice grinder
7. Seal in an airtight container and store in dry environment

Oh and speaking of cilantro stems...use them! Don't throw them away. I know that's what we all think we should do, but the stems are 100% edible & 100% delicious. Try them in your salad or chimichurri next time and let me know how it tastes. Be careful though, just a small amount can pack quite the punch!

Cilantro's counterpart 'coriander' has a very distinguished flavor and aroma. They are tannish brown seeds that are shaped like a more oblong sphere. I highly recommend toasting them as a whole seed until they become pleasantly aromatic. Then let them cool and use them as desired. These too can be used in a wide-variety of ways and I encourage you to experiment with them outside of a specific recipe you use that calls for them.

That's it for now folks, hope you were able to gain a tad bit of knowledge in this rather sillier than normal episode. You can always message me if you have any questions, comments or concerns. Or...if you just feel like talking to the Foodsplainer. :) 

Get Greasy!
This episode is packed with waxy and herby goodness - Macy tells us about Jojoba oil, and Charlye talks about Coriander.

Join us for Skincare, Natural Medicine, and Kitchen Witchery.

Witchy Stuff Starts @ 8:45

www.witchbitchamateurhour.com
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We are not doctors, lawyers, or professionals. We are amateurs, and nothing we say should be taken as advice, instruction, or seriously. Any action taken based on what we say or imply can and will lead to illness, existential crisis, injury, your pets no longer loving you, and death. We make no promise or guarantee, expressed or implied, and assume no legal liability or responsibility for any injuries resulting from the use of information contained within our media.

We are not doctors, lawyers, or professionals. We are amateurs, and nothing we say should be taken as advice, instruction, or seriously. Any action taken based on what we say or imply can and will lead to illness, existential crisis, injury, your pets no longer loving you, and death. We make no promise or guarantee, expressed or implied, and assume no legal liability or responsibility for any injuries resulting from the use of information contained within our media.

Sarah and Brock discuss: 

• His favorite things about OT
• How his podcast Occupied has impacted his own learning: http://www.brockcook.com/category/podcast/
• Hero vs Anti-hero theory
• Importance of understanding complex theories and how they apply to understand people better
• Self-awareness as a therapist
• The great coriander debate
• “Pot Stir Thursday” on MH4OT: https://www.facebook.com/groups/MH4OT/
• How he came to think about things differently
• Empowering his students to think for themselves
• The fear of failure
• Taking a step back to realize where you are
• Episode with Sarah’s first supervisor- Inspiration, Sensory Integration and Zen with Roxie Fernandez: https://ot4lyfe.com/1/
• How being in academia has impacted his own view on learning
• Where he wants to see the profession of occupational therapy go in the future
• Brock’s episode with Professor Gail Whiteford: http://www.brockcook.com/024/
• What Brock has learned from podcasting
• The episode Brock talks about that pushed him way outside his comfort zone: http://www.brockcook.com/063/
• List of Occupational Therapy Podcasts: http://www.otpodcasts.com/
• #OTTalk on Twitter: https://twitter.com/hashtag/ottalk

Contact Brock:

Website: http://www.occupiedpodcast.com

Email: brock.cook@me.com

Twitter: http://www.twitter.com/brockcookOT

Instagram: http://www.instagram.com/occupiedpodcast

Facebook: http://www.facebook.com/occupiedpodcast