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Neem leaves are traditionally consumed in the month of Chaitra, which is considered highly beneficial in Ayurveda.
Chaitra (चैत्र) is the first month of the Hindu lunar calendar, usually falling in March-April in the Gregorian calendar.
During this time, seasonal transitions occur, leading to increased Pitta and Kapha imbalances in the body.
Consuming neem leaves in Chaitra helps in detoxifying the blood, boosting immunity, and preventing seasonal diseases like skin eruptions, allergies, and infections.
It also supports digestion and keeps the body cool as temperature begins to rise.

Ingredients

• 1 cup Neem leaves.( Preferably tender leaves)
• ½ cup Water.

Method

1. Pluck tender leaves from the sprigs of Neem tree.
2. Wash thoroughly 2- 3 times and then spread all leaves on kitchen towel for 2-3 minutes .
3. Add all leaves in a mixture grinder jar and  water to make smooth paste.
4. Fill the cavities of  ice tray with 1 tbsp. Of Neem leaves paste and refrigerate for 8-10 hours to get cubes .
5. After10 hours unmould the ice tray and store these neem cubes in the freezer .
6. Every morning in Chitra month defrost 1 neem cube in ½ cup lukewarm water and consume as first thing in the morning .Please don’t consume any thing for one hour afterwards for good health.
7. If you have vata prakruti then add 1 tsp. Honey and if you have pitta prakruti then mix neem juice with Amla and coriander juice.

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Cucumber: Hydrates the body, rich in antioxidants, aids in weight loss, and has cooling properties.
Coriander: Detoxifies the body, supports digestion, helps control blood sugar, and is rich in antioxidants.
Curry Leaves: Improves digestion, supports hair health, helps regulate cholesterol, and manages diabetes.

Ingredients

• 250 ml water.
• ¼ cup Cucumber.
• ¼ cup Coriander leaves.
• 10-12 Curry leaves.
• 10 – 12 Phudina leaves.
• 1 tsp. Lemon juice or 1 Amla
• ¼ tsp. Salt. (optional)

Method

1. Wash, peel and cut the Cucumber into small pieces.
2. In a sauce pan add 2 glasses of water and 1 tsp. Salt. This is Salt water for the greens.
3. Pluck leaves of Curry leaves from the stalk and soak in salt water for 5 minutes.
4. Soak Coriander sprigs and Phudina sprigs in salt water for 5 minutes.
5. After 5 minutes wash all greens two times and then roughly chop.
6. In a mixture grinder jar add all greens, pieces of Cucumber and deseed chopped Amla with ½ cup of water grind it into smooth paste.
7. Add the remaining amount of water and blend it with the paste into smooth juice
8. Serve this juice immediately. Please don’t add  ice in it as cold drinks disturb our digestive fire and weak fire produces toxins (ama) in the body.

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Spinach Rich in chlorophyll helps to flush out toxins. It provides iron and folate preventing anemia. It provides antioxidants that promote glowing skin. It also provides Magnesium which improves metabolism.

Coriander helps to flush out toxins and support liver function. It has cooling properties helping to soothe excess pitta and promote gut health.

Ginger: Aids digestion, reduces nausea, has anti-inflammatory effects, and helps manage blood sugar levels.

Amla (Indian Gooseberry): Rich in vitamin C, boosts immunity, detoxifies, improves digestion, and enhances skin and hair health.

Ingredients

• 10-15 leaves of Spinach
• 8-10 sprigs of Coriander
• 2 cm. long Ginger piece.
• 1 Amla
• 1 cup water
• ¼ tsp. Salt ( optional)

Method

1. In a sauce pan add 2 glasses of water and 1 tsp. salt . This is called salt water for soaking vegetables.
2. Pluck stalks from the spinach leaves and soak in salt water for 5 minutes.
3. Soak Coriander sprigs in the same sauce pan of salt water for 5 minutes
4. Remove greens from the salt water and wash twice.
5. In a mixture grinder add ½ cup water,Spinach, Coriander, chopped Ginger and deseeded chopped Amla. Grind it into a smooth paste.
6. Add the remaining amount of water and blend it with the paste into smooth juice
7. Serve this juice immediately. Please don’t add  ice in it as cold drinks disturb our digestive fire and weak fire produces toxins (ama) in the body.

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Apple: Rich in antioxidants, vitamin C, fiber, and helps in digestion, boosts immunity, and supports heart health.
Beetroot: Packed with iron, folate, antioxidants, and nitrates, improves blood circulation, boosts stamina, and detoxifies the liver.
Carrot: High in beta-carotene, vitamin A, antioxidants, and supports eye health, boosts immunity, and improves skin texture.

Amla (Indian Gooseberry): Rich in vitamin C, boosts immunity, detoxifies, improves digestion, and enhances skin and hair health.

Coriander: Supports detoxification, improves digestion, regulates blood sugar, and is packed with antioxidants.

Ingredients

• 1 cup water
• ¼ cup Apple pieces
• ¼ cup Beetroot pieces
• ¼ cup Carrot pieces
• 1 Amla
• 8-10 Coriander sprigs.
• ¼ tsp Rock salt.

Method

1. Soak Coriander sprigs in salt water for 5 minutes. Then wash and keep aside.
2. Wash and Peel Apple, Beetroot and Carrot. Cut them into small pieces and keep aside.
3. Deseed Amla and cut it into small pieces.
4. In a mixture grinder add all the ingredients, rock salt and ½ cup of water. Grind it into a fine paste.
5. Add remaining water and blend it together.
6. Either serve without straining,  which is ideal, or strain it with a strainer.
7. Serve this juice immediately. Please don’t add  ice in it as cold drinks disturb our digestive fire and weak fire produces toxins (ama) in the body. Serve with love and smile.

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Amla (Indian Gooseberry): Rich in vitamin C, boosts immunity, detoxifies, improves digestion, and enhances skin and hair health.
Pudina (Mint): Aids digestion, relieves bloating, provides cooling effects, and freshens breath.
Coriander: Supports detoxification, improves digestion, regulates blood sugar, and is packed with antioxidants.
Curry Leaves: Enhances hair health, aids digestion, regulates cholesterol, and manages diabetes.

Ingredients

• 250 ml. water
• 25-30 Curry leaves.
• 10-12 sprigs of Coriander
• 8-10 sprigs og Phudina
• 2 Amla
• ¼ tsp. Salt.

Method

1. In a sauce pan add 2 cups of water and  ½ tsp. Salt. Soak Coriander sprigs, Curry leaves sprigs and Phudina sprigs in this water.
2. After 5 minutes remove from the salt water and wash twice and chop roughly and keep aside.
3. Deseed Amla and  cut it into small pieces.
4. In a mixture grinder make a fine paste of all the ingredients with ½ cup of water.
5. Add salt and remaining water and blend them together.
6. Either serve without straining,   is ideal, or strain it with a strainer.
7. Serve this juice immediately. Please don’t add  ice in it as cold drinks disturb our digestive fire and weak fire produces toxins (ama) in the body.

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