As an expert in ancient Ayurvedic secrets (including pulse reading and marma shakti), Dr Pankaj Naram has treated over 900,000 people, including the Dali Lama, Mother Theresa, and the victims of 9-11, Dr. Naram uses the ancient secrets he has been entrusted with to transform their health and peace of mind.
As part of the legacy from his teacher, Baba Ramdas, Pankaj Naram received 25,000 parchment pages of the original Ayurvedic text. These pages contain the lost healing secrets passed on from guru to student over 2,000 years of an unbroken lineage of Ayurvedic masters to the present day.
The Siddha Veda, is a vast herbal pharmacopoeia and treasure trove of medical knowledge and wisdom, handwritten in four ancient languages, including Sanskrit and nTibeta. Until now, the Siddha Veda has never been translated!
This Mung Soup recipe is a favourite of Dr Naram’s and is a fantastic blood cleanser and a good source of protein. The quantities of herbs and spices can be altered to suit your own taste. The soup can be made as a broth or thick with vegetables; the following recipe is for six people.
1-2 cups dry organic green Mung Beans
1 onion finely chopped
1 knob of green fresh ginger finally chopped
1 -2 tbsp ghee or olive oil
3 cloves garlic
4 bay leaves or bunch curry leaves
Cup chopped parsley
Cup fresh coriander
1-2 large vegetable stock cube
Pinch asafoetida (hing)
Celtic sea salt
2 litres water
1 tbsp each of: ground or buld of tumeric, cumin, ground coriander seeds, curry powder, garam masala, chilli paste, black mustard seeds, yellow mustard, fennel.
Possible Vegetables: Onion, fennel, celery, capsicum, for the base.
Beetroot, potato, zucchini, carrot, cauliflower, spinach or any vegetable that suits your diet.
Wash the Mung beans, soak for thirty minutes or until sprouted.
Discard water and re-rinse.
Heat ghee, add spices, onion and ginger.
Sauté lightly, add Mung beans and stir to coat for greater absorption of the spices.
Add water and salt.
Bring to the boil and cook until the Mung beans are completely soft.
Add black pepper to taste and serve with extra ghee.
You can garland with fresh coriander and add cooked balsamic rice.
Michelle Richmond is a renowned Innovator, Visionary and Facilitator in Life Transformation. Her previous role as the C.E.O. of the Asher Institute of Integrative Medicine Foundation has seen Michelle working and studying with leading edge Doctors and Physicians from around the globe as she mentored 1000’s of people in sustainable wellness. An experience that embedded the importance of interconnecting the spirit, heart, mind and body both personally and professionally to maximize health and success in all areas of life.
Michelle is facilitating an online eSeminar Meet the Healer Within on 24th August, 2010. Visit the website for more information and to register.