Fenugreek contains bitter juice which helps us cleaning accumulated toxins in our body and they support the maintenance of our health.

Fenugreek:

• reduces (fatty tissue) which in turn helps in reducing weight
• helps in restoring the digestive system
• helps in improving functions of the liver
• is rich in vitamins and minerals- leaves and seeds contain calcium, phosphorus, few vitamins from B-complex group in addition to vitamin C
• is a rich source of iron
• has blood formation value
• promotes lactation in breast feeding mothers
• cleans toxins and clogged mucous in respiratory and digestive systems and therefore improves digestive tract functions
• is useful in healing of different ulcers in digestive tract

Use of Fenugreek

Fenugreek is available in Indian stores or markets.

Use 1/2 tsp of fenugreek powder in pancake batters or add 1/4 tsp into your foods when cooking (e.g. lentil dahl, vegetable wok, soups). You can also use the whole fenugreek seeds (see recipe below).

Dr. Gupta’s Pumpkin Subji (Recipe)

(one serving)

Ingredients

• One handful of pumpkin per person, chopped into 25 mm cubes, peel if skin is green
• One handful of fresh coriander leaves per person, chopped
• 3 teaspoons ghee
• ½ teaspoon whole fenugreek seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/4 teaspoon salt (not optional)

Method

• heat ghee (clarified butter), when smoking hot take off the heat, add fenugreek seeds
• when fenugreek seeds rise drop in pumpkin immediately (if fenugreek is
• cooked to long or too short it will be bitter)
• add a little water to stop sticking, put back on heat
• add turmeric, coriander, salt and sugar (if using)
• add fresh coriander
• cover and allow to steam until pumpkin is tender (15 – 20 minutes)