#Fenugreek seed oil

[digiaarnav]

Bulk Supplier of Pure Fenugreek Oil

Are you looking for a reliable wholesale supplier of fenugreek oil? Aarnav Global Exports is your source of pure fenugreek oil. Derived from high-quality seeds, our fenugreek oil is perfect for health supplements, anti-aging products, and skin care products. As the #1 Bulk Supplier Of Fenugreek Oil, we offer competitive pricing and ensure top quality in every batch. Whether you are in the beauty, health, or wellness industry, our high-quality fenugreek oil will meet your needs. Contact Aarnav Global Exports today to place your bulk order and enhance your products with our pure oils.

[morethansalad]

Lentil Dal with 'Tofu Chicken' (Vegan)

[facecareroutine]

Fenugreek oil is great when it comes to hair growth and is loaded with other benefits for strong, healthy and growing hair. It is a power pack seed, and it is going to make your hair stronger, healthier, thicker, and longer when you incorporate this natural gift into your hair care routine. If you are wondering about a natural remedy that works as a miracle for all hair-related concerns such as hair loss, dandruff, hair fall, hair breakage and dryness, then you are in the right place. 

[banglakhobor]

সরষের তেলেই বন্ধ হবে চুলপড়া, দূর হবে খুশকি! জেনে নিন কী ভাবে লাগাবেন?

কীভাবে মেশাবেন?প্রথমে একটি প্যান নিয়ে তাতে সরষের তেল দিন। এবার এতে এক চামচ মৌরি, এক চামচ মেথি ও পান পাতা দিন। পান পাতা ছিঁড়ে দিয়ে দিন৷ এবার গ্যাস চালু করুন এবং ঢিমে আঁচে রান্না করুন। এটি রান্না করলে এই তিনটি জিনিসের পুষ্টিগুণ তেলে মিশে যাবে এবং চুলের সব ধরনের সমস্যা নিরাময়ে সাহায্য করবে। Source link

[greenwitchcrafts]

August 2024 Witch Guide

New Moon: August 4th

First Quarter: August 12th

Full moon: August 19th

Last Quarter: August 26th

Sabbats: Lughnasadh/Lammas- August 1st

August Sturgeon Moon

Also known as: Barely Moon, Black Cherries Moon, Corn moon, Dispute Moon, Harvest moon, Herb Moon, grain moon, Mountain Shadows Moon, Red moon, Ricing Moon, Weodmonath & Wyrt moon

Element: Fire

Zodiac: Leo & Virgo

Animal spirts: Dryads

Deities: Diana, Ganesha, Hathor, Hecate, Mars, Nemesis, Thot & Vulcan

Animals: Dragon, lion, phoenix & sphinx

Birds: Crane, eagle & falcon

Trees: Alder, cedar & hazel

Herbs: Basil, bay, fennel, orange, rosemary, rue & St.John's wort

Flowers: Angelica, chamomile, marigold & sunflower

Scents: Frankincense & heliotrope

Stones: Carnelian, cats/tiger's eye, emerald, fire agate, garnet, jade, moonstone, peridot, red jasper, red agate, sardonyx, topaz & tourmaline

Colors: Dark green, gold, orange, red & yellow

Energy: Abundance, appreciation, authority, courage, entertainment, finding your voice, friendship, gathering, harvesting energy, health, love, pleasures, power, prophecy, prosperity, vitality & wisdom

The name Sturgeon Moon comes from the giant lake sturgeon of the Great Lakes & Lake Champlain; this native freshwater fish was readily caught during this part of summer & an important food staple for Native Americans who lived in the region. At one time the lake sturgeon was quite abundant in late summer, though they are rarer today.

• August's full moon is the first Supermoon of the year, which means that it will appear bigger & brighter than the full Moons we have seen so far!

Lughnasadh

Known as: Lammas, August Eve  & Feast of Bread

Season: Summer

Element: Fire

Symbols: corn, grain dollies & shafts of grain

Colors: Gold, golden yellow, green, light brown, orange, purple, red & yellow

Oils/Incense: Aloe, apple, corn, eucalyptus, safflower, rose & sandalwood

Animals: Cattle (bull & calf)

Birds: Chicken/Rooster

Stones: Aventurine, carnelian, citrine, peridot, sardonyx & yellow diamond

Food: Apples, barely cakes, berries, berry pies, breads, colcannon, cider, corn, grains, honey, lamb, nuts, potatoes, rice, sun-shaped cookies & wild berries

Herbs/Plants: Alfalfa, aloe, blackberry, bramble, corn, cornsilk, corn stalk, crab apple, fenugreek, frankincense, ginseng, goldenseal, gorse, grape, medowsweet, oak leaves, pear, rye, sloe & wheat

Flowers:  Clyclamen, heather hollyhock & sunflower

Trees: Acacia, apple, myrtle,oak & rowan

Goddesses: Aine, Alphito, Bracacia, Carmen, Ceres, Damina, Danu, Demeter, Ereshkigal, Freya, Frigga, Gaia, Inanna Ishtar, Kait, Persephone, Sul, Taillte, Tea & Zaramama

Gods: Athar, Bes, Bran, Dagon, Dumuzi, Ebisu, Ghanan, Howtu, Liber, Lono, Lugh, Neper, Odin & Xochipilli

Issues, Intentions & Powers: Accomplishment, agriculture, challenges, darkness, death, endings, release & transformation

Spellwork: Abundance, bounty, fire magick, rituals of thanks & sun magick

Activities:

• Bake fresh bread

• Weave wheat

• Take walks in nature or along bodies of water

• Craft a corn doll

• Learn a new skill

• Watch the sunrise/sunset

• Leave grains and seeds in a place where birds, squirrels and other small animals can appreciate them

• Eat outside with family/friends/coven members

• Donate to your local foodbank

• Prepare a feast with your garden harvest

• Give thanks & offerings to the Earth

• Trade crafts of make deals

• Gather and/or dry herbs to use for the upcoming year

• Celebrate/honor the god Lugh by hosting a competition of games

• Participate in matchmaking or handfasting ceremonies

• Decorate your altar with symbols of the season

• Clean up a space in nature

• Plant saved seeds or save seeds to use in the future

Lughnasadh or Lammas is a Gaelic festival marking the beginning of the harvest season. Historically it was widely observed throughout Ireland, Scotland & the Isle of Man. Traditionally it is held on 1 August, or about halfway between the summer solstice & autumn equinox. In recent centuries some of the celebrations have shifted to the Sunday nearest this date.

Lughnasadh is mentioned in early Irish literature & has pagan origins. The festival is named after Lugh the god of craftsmanship. It was also founded by the god Lugh as a funeral feast & athletic competition/funeral games in memory of his foster-mother Tailtiu. She was said to have died of exhaustion after clearing the plains of Ireland for agriculture.

• Tailtiu may have been an earth goddess who represented the dying vegetation that fed mankind.

• Another tale says that Lugh founded the festival in memory of his two wives, the sisters Nás & Bói. 

In the Middle Ages it involved great gatherings that included ceremonies, athletic contests (most notably the Tailteann Games which were extremely dangerous), horse racing, feasting, matchmaking & trading.

• With the coming of Christianity to the Celtic lands, the old festival of Lughnasadh took on Christian symbolism. Loaves of bread were baked from the first of the harvested grain & placed on the church altar on the first Sunday of August. The Christianized name for the feast of Lughnasadh is Lammas which means “loaf mass”.

Some believe this is the time where the God has weakened & is losing his strength as seen in the waning of the day's light. The Goddess is pregnant with the young God who will be born on Yule.

Sources:

Farmersalmanac .com

Llewellyn's Complete Book of Correspondences by Sandra Kines

Wikipedia

A Witch's Book of Correspondences by Viktorija Briggs

Encyclopedia britannica

Llewellyn 2024 magical almanac Practical magic for everyday living

[obeythebutler]

Could I request some kind of cooking date with Mammon? Location, cuisine, and outcome of the cooking is up to you. :)

-qrowsofafeather

One thing about Mammon is that he is scarily good at using knives.

Eons of experience as a Throne and having the physical prowess of a demon mean that he's the fastest, adept at fighting, all quick reflexes and agility. It means that he can handle a knife as if its second skin, whether to harm or defend.

Or even cut vegetables, in this scenario.

Three seconds in and when you took a glance at him the onion has already been peeled and cut finely into cubes, perfectly-sized. And his smug face when you checked up on him, winking at you with flour on his cheek.

Quite effective, but hey, what's the fun in cooking if you can't enjoy the process?

Especially with your loved ones.

"Slow down babe," You say, draining the half-cooked rice before filling it with water again. "You could hurt yourself." You know he could chop them blind and never get hurt. Still, you can't help but caution him.

"And you're the one getting papercuts every week."

"Shush."

You place the pot back on the stove, and turn your attention towards the oil that must be hot by now in the pot. It smokes, and you add in the fenugreek and cumin seeds, watch them splutter about and crackle.

You don't even get the chance to ask before the small container of asafoetida is handed to you. You look at your boyfriend, dumbfounded, before putting some in the pot.

Barbatos had a favour due for you, and so you and Mammon had visited the human world, to procure ingredients that you would not find in the Devildom, and if you did, the substitutes of it would make you laugh endlessly, burn your oesophagus from the inside-out. Like those Acidic Hell Fries.

Whoops, got a bit too graphic there.

Your tolerance grew though, with your tastebuds adjusting to the Devildom.

Mammon follows after, adding the chopped onions, garlic, green chillies and ginger in the pot. He gives it a stir, chewing all the while on the chilli.

Always a fan of spicy foodstuffs.

You watch the demon stir the contents of the pot around, content and concentrated. The brothers are out today due to some student council work, which you and Mammon decided to not attend.

Lucifer is going to hang you both upside-down later.

Nevermind that though.

His brows unconsciously furrow when he's engrossed in his work; in the zone as humans would call it. And with the sparse free moments you have, you decide to aim and deliver a fatal blow.

The squeak that leaves from Mammon's mouth reminds you of a mouse.

"Eek! Couldn't you have waited or somethin' before doing that!"

Your smile is mischievous.

You don't give him a reply, but instead slowly add the chickpea flour and curd mixture into the pot. Hand outstretched, you grab the ladle from Mammon and stir the mixture, ensuring that it does not curdle.

"Should I drain the rice now?" The demon says, though his tone indicates that he's aware of it being ready, yet asks for your affirmation.

You nod, attention still focused on the simmering contents before you. Just a bit more and it will start to boil, then you'll be free. One's mind can't help but wander during such moments, and the memories from your first year here come to mind.

Such peace in this kitchen wasn't always there. Sometimes you would be on duty to guard the fridge against a certain gluttonous demon, another time Lucifer had enchanted the doorway to the kitchen to ensure that whenever someone placed a foot on the kitchen threshold they would find themselves frozen.

It took a whole two minutes for Lucifer to finishing blending the ingredients and turn around to realise that you were stuck on the spot.

Cold metal against your skin makes your eyes widen.

His breath tickles your neck as Mammon hugs you from behind, content in watching you. Goosebumps raise on your skin as his hands slide against your stomach. You place a hand on his, squeezing lightly.

With your and Mammon's boundless energy, nothing short of chaos is expected. Any shenanigans that occur are credited to you both. Always smiling, always snickering.

Moments like these are rare though.

"There, all done." Your voice comes out in a whisper, and you leave the pot be. The kadhi has come to a boil, and Mammon hangs onto you as you add turmeric and salt to it. Half an hour more, and it will be ready to eat. You and your demon are simply content like this, to be.

"Your cooking is really nice, ya' know?" He mutters into your skin, placing a kiss on your neck. "We could make tons of Grimm selling it."

"You'll be my sous-chef then." You turn around, gently removing his hands to place them around your neck, a gentle smile on your face. "You will look so cute in a kitten apron, and flour on your cheeks." You swipe away the flour for him, pinching his cheek at the end.

He always gets riled up at being compared to a feline, though the inhabitants of this house would agree that the cat with the 'head empty' look suits him.

You called Belphegor eepy once.

"Deal no longer valid. Cook alone," Mammon grumbles, removing his hands and turning around to leave the kitchen. But you know he would never.

"Hey, sorry, sorry!" You laugh, grabbing the hem of his sleeve to make him turn towards you. When he does, there's a cute pout on his face as he glares at you. "You're adorable on your own. My first-man," You affirm, smile still present.

It was three am at night when you and Mammon first cooked together. Hours of playing Devilcraft, and with the demon hoarding all the gold he had mined, you both finally got up and stretched your tingling legs and got to work on sneaking into the pantry and then annihilating the kitchen.

You remember jumping in pain after having eaten the hotter than hot toasted sandwich. To top it off Mammon had added hellfire peppers.

It took a minute of hobbling around in agony before downing a glass of milk.

Although you've grown quite tolerant of Devildom cuisine, perhaps even taken a liking to it. The stew you make on Tuesday nights always gets appreciation, and you always serve it first to Mammon.

When he's got your undivided attention like this—you both cooking together—and in tune with each others thoughts, the domesticity of it, like a married couple, makes his heart swell.

Greed is his sin.

That means he'll always crave you, a love set in determined devotion.

When the brothers arrive an hour later, they find two lumps on the couch, complimented with a messy kitchen.

[mariacallous]

Ah, Rosh Hashanah. The holiday in which we’re not only allowed to eat leavened bread, but are encouraged to slather honey over fat slices of the stuff. As my sister and I used to shout from the backseat of our car on our way to Rosh Hashanah dinner as kids—challah! (see definition #2.) Much as I love the pillowy bread, I’m not going to wax on about the wonders of challah. A slightly quicker, crisper gluten-based treat has my heart this new year: Fenugreek frybread.

While fenugreek is more commonly found in curries, chutneys, and spice mixtures in Middle Eastern and South Asian dishes, the fragrant herb is also a symbolic (albeit now mostly forgotten) Rosh Hashanah food. Mentioned in the Talmud by another name — “rubia,” to multiply — fenugreek represents greater blessings in the new year. Fenugreek seeds and leaves are edible; the former lending themselves best in salsas, where they gel and expand (think: chia seeds). The leaves are more akin to dried herbs, with a scent similar to fennel seed.

A traditional Native American dish, frybread is quite literally what its name suggests. The simple ingredients (flour, water, baking soda, salt) are typically fried in lard or oil and served with an assortment of shmears. Similar to the North African-Jewish post-Passover mufleta, frybread’s mild flavor increases in complexity with the addition of dried fenugreek leaves.

In this recipe, the aromatic spice cuts through each bite of the rich frybread, making each piece that much easier to devour. I fried in peanut oil, (after several years of canola-frying latkes and smelling as such for the next week, I’ve changed my ways) though non-hydrogenated vegetable shortening yields a clean, crisp fry as well.

Shanah tovah!

[najia-cooks]

[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

Patreon | Paypal | Venmo

Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ್ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

[f4unlette]

𝑠𝑒𝑙𝑓 𝑐𝑎𝑟𝑒 𝑎𝑛𝑑 𝑏𝑒𝑎𝑢𝑡𝑦 𝑡𝑖𝑝𝑠

꒰ some of my personal tips and some other things that i’d like to try. will be adding more to the list soon ♡ ꒱

𝑠𝑢𝑝𝑝𝑙𝑒𝑚𝑒𝑛𝑡𝑠 𝑎𝑛𝑑 𝑚𝑒𝑑𝑖𝑐𝑖𝑛𝑒:

⌗ brewer's yeast and zinc supplements for healthy hair, skin and nails

⌗ magnesium and sea moss supplements for fatigue, anxiety, stress, muscle and sleep regulation, migraines and blood sugar and pressure regulation

⌗ psyllium husk for constipation/ibs

⌗ vitamin c supplements for boosting collagen production, regulating boood pressure and boosting immunity

⌗ tiger balm for sore muscles, stomach aches and headaches

𝑑𝑖𝑔𝑒𝑠𝑡𝑖𝑣𝑒 𝑠𝑦𝑠𝑡𝑒𝑚:

⌗ magnesium and psyllium husk supplements to promote smoother bowel movements

⌗ yoga and stretching, as well as debloating exercises

⌗ renew life’s 3 day detox/body cleansing pills for a total body reset

⌗ stool softeners over laxatives

⌗ 2l of water daily/minimum and avoiding carbonated drinks

⌗ focusing on consuming fiber rich foods rather than protein

𝘩𝑒𝑎𝑙𝑖𝑛𝑔 𝑡𝑒𝑎𝑠 𝑎𝑛𝑑 𝑑𝑟𝑖𝑛𝑘𝑠:

⌗ chamomile, fenugreek and mallow tea for acne and inflammation

⌗ green tea after every meal to avoid bloating

⌗ cardamom or clove and cinnamon stick tea for body cleansing and avoiding foul body odor

⌗ lemon ginger shots to promote gut cleansing

⌗ lemon, strawberry and cucumber water for clearer skin

⌗ daily detox smoothies

⌗ jujube tea for glowy skin and period cramp relief — from uraveragemillenial on tiktok

⌗ pear, rock sugar and moss drink — from crystaldao111 on tiktok

𝑠𝑘𝑖𝑛 𝑐𝑎𝑟𝑒:

⌗ turmeric soap for dark spots and exfoliation

⌗ pink vaseline as a lip sleeping mask

⌗ vitamin c oil for scars and wrinkles

⌗ la roche posay cicaplast baume b5+ for and tattoo care, acne scars, pimples and other skin inflammations

⌗ panoxyl for skin texture

⌗ tretinoin and gua sha for smile lines

⌗ facial lymphatic drainage for face puffiness

⌗ eating black seed oil to clear up acne

𝘩𝑎𝑖𝑟 𝑐𝑎𝑟𝑒:

⌗ amla hair oil for rapid hair growth

⌗ nettle shampoo mixed with a few drops of rosemary essential oil for oily roots and hair growth

⌗ tsubaki royal jelly and camelia oil conditioner and hair mask for soft hair

⌗ jojoba oil heat protectant cream for hair mids and ends before blow drying

⌗ argan oil for healthy and shiny hair ends

⌗ going to sleep the day before hair washing day in a loose braid after applying argan oil throughout hair mids and ends and with a silk bonnet on

⌗ trimming spit ends at home with a good pair of scissors

⌗ avoiding tight hair ties and opting for silk scrunchies

⌗ heatless curls > hair curlers

⌗ direct hair dye > box dye

note: i have type 1a (straight, thin and low porosity) hair, so these listed products may not be adequate for many people

𝑏𝑜𝑑𝑦 𝑐𝑎𝑟𝑒:

⌗ dove original soap and turkish exfoliating bath glove for soft skin

⌗ whipped shea butter with coconut oil for soft skin and hydrated cuticles

⌗ the ordinary glycolic acid for hyperpigmented underarms, elbow and knee ditches and oily hair roots

⌗ roll on deodorant followed by spray deodorant

⌗ johnson’s baby powder as dusting powder to lock in moisture from moisturizing cream

⌗ cuticle trimming every week, as well as nail filing and nail polish application using pink transparent nail polish (don’t forget toenails)

⌗ soaking hand nails in olive oil for 10 minutes to avoid them from peeling and breaking whilst promoting cuticle hydration

⌗ hand exercises for slimmer fingers

⌗ cleaning behind ears and piercing holes with saline solution every day

⌗ foot care by trimming toenails, scraping dead skin off, moisturizing feet and applying tea tree oil in case of fungi

⌗ couto toothpaste (pasta dentrífica), teeth flossing, tongue scraping and mint mouthwash with no alcohol for good dental and oral hygiene

𝑚𝑎𝑘𝑒𝑢𝑝 𝑎𝑛𝑑 𝑝𝑒𝑟𝑓𝑢𝑚𝑒:

⌗ brown mascara > black mascara

⌗ lightly applying vaseline on eyelashes and also using it as eyebrow gel

⌗ rubbing vaseline on skin before applying perfume to make it last longer

⌗ spraying body mist on clothes

⌗ fresh fruity perfume: spring and summer. woody, aromatic and deep gourmand: autumn and winter

⌗ caravan, éclat and equivalenza perfume and body mists are great and affordable dupes for expensive fragrances

⌗ perfume oil on wrists and neck

𝑤𝑜𝑟𝑘𝑜𝑢𝑡𝑠:

⌗ slimming pilates exercises from nikola’s pilates

⌗ rosie graham’s 30 day challenge

⌗ k-pop workouts, especially kazuha’s workout from lesserafim

⌗ just dance

⌗ walking and jogging

⌗ jump rope

⌗ bicycling

⌗ badminton and handball

[digiaarnav]

Discover the amazing fenugreek oil benefits for hair! This natural oil, extracted from fenugreek seeds, is packed with nutrients to strengthen your hair, promote growth, and add shine. Whether you are struggling with hair loss, dandruff, or dryness, fenugreek oil is the perfect solution for you. Use it as a scalp massage, hair mask, or overnight treatment to get shiny, smooth, and healthy hair. Try it today for naturally beautiful hair!

[morethansalad]

Vegan Roti Canai & Dhal Curry

[toprecipe24]

Mutton Curry Recipe

Ingredients:

500g mutton (with bone)

2 onions, finely sliced

2 tomatoes, pureed

2 tbsp yogurt

1 tbsp ginger-garlic paste

2 green chilies, slit

1 tsp cumin seeds

2-3 cloves

2-3 green cardamoms

1-inch cinnamon stick

1 bay leaf

1 tsp red chili powder

½ tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

1 tsp black pepper powder

½ tsp kasuri methi (dried fenugreek leaves)

Salt to taste

3 tbsp oil or ghee

Fresh coriander for garnish

Water as required

Method:

1. Heat Oil & Sauté Spices

Heat oil or ghee in a pressure cooker or deep pan.

Add cumin seeds, cloves, cardamom, cinnamon, and bay leaf. Sauté for a few seconds.

2. Cook Onions & Masala

Add sliced onions and sauté until golden brown.

Add ginger-garlic paste & cook until the raw smell disappears.

Add tomato puree and cook until oil separates.

3. Cook the Mutton

Add mutton pieces and sauté on high heat for 5-7 minutes.

Add turmeric, red chili powder, coriander powder, salt & mix well.

Add yogurt and cook for another 5 minutes, stirring occasionally.

4. Pressure Cook / Slow Cook

Add enough water to cover the mutton.

If using a pressure cooker: Cook for 5-6 whistles on medium heat.

If using a pot: Cover and cook on low heat for 45-60 minutes until tender.

5. Final Touches

Open the cooker, check consistency & adjust water if needed.

Add garam masala, black pepper, kasuri methi & simmer for 5 minutes.

6. Serve Hot

Garnish with fresh coriander and serve with rice, roti, or naan.

[facecareroutine]

Fenugreek oil is great when it comes to hair growth and is loaded with other benefits for strong, healthy and growing hair. It is a power pack seed, and it is going to make your hair stronger, healthier, thicker, and longer when you incorporate this natural gift into your hair care routine. If you are wondering about a natural remedy that works as a miracle for all hair-related concerns such as hair loss, dandruff, hair fall, hair breakage and dryness, then you are in the right place. 

[philsminecraftpajamas]

ok while cleaning out my backpack i found a recipe that a church teacher gave me for butter chicken. he supposedly makes the second best butter chicken in utah county (and it is very good) but he was also kind of transphobic and an asshole so heres his secret recipe if anyone wants to steal it and make delicious chicken out of spite:

seminary butter chicken

chicken:

1 lb boneless skinless chicken (thigh is best)

1/2 cup plain yogurt

2 tbsp lemon juice

1 tbsp ginger (paste or minced)

1 tbsp garlic (paste or minced)

1 tbsp red chili powder

1 tbsp salt

oil to pan fry

gravy:

2-3 tbsp oil

1 medium-large onion, roughly cut

2-3 medium tomatoes, roughly cut (or 1 28 oz can stewed tomatoes)

1/3 cup cashew nuts

1 tbsp garlic (paste or minced)

1 tbsp garam masala powder

4 tbsp granulated sugar

2 tbsp white vinegar

2 tsp chili powder (optional)

5 tbsp butter

3 tbsp heavy cream

salt to taste

2 tsp kasoori methi or fenugreek leaves (optional)

* if cooking on cast iron or skillet - cut chicken into bite size pieces. if cooking on bbq grill, leave chicken in large breast or thigh

* marinate chicken with yogurt, lemon juice, ginger paste, garlic paste, red chili powder and salt. set aside, overnight if possible.

* pan fry onions on high heat until caramelized, add tomatoes and cashews

* add garlic, garam masala powder, sugar, vinegar, and chili powder. mix evenly and let it simmer on medium-low heat for 10-15 minutes, stirring every few minutes until cashews are soft.

* blend onion/tomato/cashew into a fine puree

* cook the marinated chicken pieces until no pink appears. if using a skillet, cook in batches so meat does not boil in its own juices. otherwise, cook on bbq grill, let rest 5 minutes, then cut to small pieces

* add blended puree back into pan (strain to remove tomato seeds)

* combine puree, cooked chicken, butter, cream, and kasoori methi in large pan and let simmer for 8-12 minutes

* garnish with cilantro if desired

* serve with basmati rice and/or naan bread

[greenwitchcrafts]

August 2023 witch guide

August 2023 witch guide

Full moon: August 1st in Aquarius

New Moon: August 16th

Blue moon: August 30th Aquarius into Pisces

Sabbats: Lughnasadh August 1st



August Sturgeon Moon

Also known as: Corn moon, harvest moon, ricing moon, barley moon, dog moon, fruit moon, grain moon, herb moon, red moon & wyrt moon

Element: Fire

Zodiac: Leo & Virgo

Animal spirts: Dryads

Deities: Diana, Ganesha, Hathor, Hecate, Mars, Nemesis, Thot & Vulcan

Animals: Dragon, lion, phoenix & sphinx

Birds: Crane, eagle & falcon

Trees: Alder cedar & hazel

Herbs/plants: Basil, bay, chamomile, fennel, orange, rosemary, rue & St. John's wort,

Flowers: Angelica, marigold, sunflower

Scents: Frankincense & heliotrope

Stones: Carnelian, cats/tiger's eye, fire agate, garnet, red jasper & red agate

Colors: Gold, orange, red & yellow

Energy: Authority, appreciation, courage, entertainment, finding your voice, friendship, gathering, harvesting energy, health, love, pleasures, power &vitality

Sturgeon moon gets it's name from the high numbers that are caught at the Great Lakes & Lake Champlain in North America during this time of year. The names come from a number of places including Native Americans, Colonial Americans & European sources.



Lughnasadh

Also known as: Lammas, August eve & Feast of bread

Season: Summer

Symbols: Scythes, corn, grain dollies & shafts of grain

Colors: Gold, green, yellow, red, orange, light brown & purple

Oils/incense: Aloe, apple, corn, eucalyptus, safflower, rose & sandalwood

Animals: Cattle & chickens

Stones: Aventurine, carnelian, citrine, peridot, sardonyx & yellow diamond

Foods: Apples, grains, barley cakes, wild berries, cider, honey, potatoes, rice, sun shaped cookies, blackberry, corn, nuts, breads, blueberry. berry pies & grapes

Herbs/Plants: Alfalfa, aloe, all grains, blackberry, corn, corn stalk, crab apple, fenugreek, frankincense, ginseng, goldenseal, grapes, myrtle, oak leaves, pear, rye, blackthorn &wheat

Flowers: Sunflower, cyclamen, heather, hollyhock & medowsweet

Goddesses: Aine, Alphito, Bracacia, Carmen, Ceres, Damina, Demeter, Freya, Grain goddesses, Ishtar, Kait, Kore, Mother Goddess, Sul, Sun Goddesses, Taillte, Zaramama, Ereshkigal & Ianna

Gods: Athar, Bes, Bran, Dagon, Ebisu, Dumuzi, Ghanan, Grain Gods, Howtu, Liber, Lono, Lugh, Neper, Odin, Sun Gods & Xochipilli

Issues, Intentions & Power:  Agriculture, changes, divination, endings, fertility, life, light, manifestation, power, purpose, strength, success & unity

Spellwork: Sun magick, rituals of thanks/offerings, bounty, abundance & fire magick

Activities:

Bake fresh bread

Weave wheat

Take walks along bodies of water

Craft a corn doll

Watch the sunrise

Eat outside with family/friends/coven members

Donate to your local foodbank

Prepare a feast with your garden harvest

Give thanks to the Earth

Decorate your altar with symbols of the season

Clean up a space in nature

Plant saved seeds

This cross-quarter fire festival is celebrated on August 1st or the first full moon of Leo & the seventh sabbat of the year. It represents the first harvest when the Earth's bounty is given for the abundance received.

Some believe this is the time where the God has weakened & is losing his strength as seen in the waning of the day's light. The Goddess is pregnant with the young God who will be born on Yule.

In some traditions, this day honors the Celt god Lugh, the god of craftsmanship; He is skilled in many things including wheel making, blacksmithing & fighting. Though there is some discrepancy as to why Lugh is honored on this day. Some tales say it's because he held a harvest faire in honor of his adoptive mother, Tailtiu.



Sources;

Farmersalmanac .com

Boston Public Library- The Origins & Practices of Lammas/Lughnasadh by Dhruti Bhagat

Llewellyn's Complete Book of Correspondences by Sandra Kines

A Witch's Book of Correspondences by Viktorija Briggs

[ashintheairlikesnow]

as diwali starts to roll back around again i can’t help but think about eli. i know there was a reference in one of his fics to holi (when i tell you i SCREAMED) and it made me so happy (I SCREAMED)

anyway. would it be possible to receive a little snippet about eli’s feelings this time of year? no pressure ofc i’ve just got the brainrot

(It's true! Eli was born and spent his early childhood in India, before his parents moved to the United States when he was twelve years old. His earliest memories take place in northern India - his family is from Uttar Pradesh)

-

When he turns all the lights out, the lamps flicker and dance with a warm yellow and orange, placed on small tables on either side of his bedroom door. The rest of the room is lit with candles only, but at the doorway - the boundary between his own space and the space that others inhabit every day - he has placed the diyas. He has more in the window, just two small ones, but still.

Diyas - the small earthenware lamps he has lit using cloth wicks soaked in oil, bought from a store where a woman had greeted him with grandmotherly familiarity and a lyrical voice that had nearly split his head in two with a powerful memory.

Eli had stared at her while she gave him cheerful advice on which brand was best on something - he doesn't even remember what any longer, although it must be one of the things he bought, because he didn't argue with her.

But it wasn't her he was listening to. It wasn't the flat florescent light of the store he saw.

He heard his mother's voice, saw her lighting the lamps, her hand on his head as he pressed against her leg, holding tight to the sheer fabric dotted with gold threads in tiny circles she wore over her loose skirt. He remembers it being blue, and that single detail hurts in a way he can barely breathe past.

She had dressed to go visiting through the neighborhood, where everyone else also had lamps and there was laughter and singing everywhere he looked, and the house smelled like sugar and spices from what she had been cooking to take and share, but they hadn't yet left.

Nazadeek se dekhen, Jairaj, had come the memory of her voice. Eli had frozen in the aisle, staring at the woman, her lips moving but his mind was years ago and thousands of miles away. Bhay par aasha. Andhakaar par prakaash. Kya aap dekhate hain?

He had bought the lamps in a rush - a half-dozen of them, without question. Then he'd ended up leaving with another two hundred dollars' worth of anything that made his head hurt worse, anything familiar. He felt like he must look completely insane to those who watched him, squinting against a migraine and sweeping what felt like entire shelves into his rickety basket, and yet he couldn't stop himself.

Somehow he wound up with eight separate chutneys, an armful of spices in what he thought must be the exact jars and brands hiding underneath his thoughts, waiting to break free. Coriander, cumin, cardamom, mustard seeds, fenugreek, fennel seeds, tamarind, ajwain, asafoetida, chiles, fresh curry leaves even. He couldn't stop. He found bread, not just naan but paratha, ready-to-eat, in a refrigerator towards the back, and shoved it into his basket as well.

Paneer, he remembered paneer, cheese so fresh it squeaked sometimes between your teeth. His mother would fry it until it was brown and he would come home from school sometimes to a snack of chili cashews and spiced paneer, along with her smile and her voice calling, Jairaj!

The whole damn store smelled like something he had once known as well as his own hands, and now was strange to him and he chased the memories, even as his head hurt worse and worse.

Next to the cash register, there were little plastic containers with familiar round balls of dough inside, soaking in syrup. Eli's voice had caught in his throat, and he had wordlessly shoved one of the containers at the cashier, who had given him a slightly puzzled smile and wished him a good day.

Sitting here in the doorway, enjoying the lamplight coming from the diyas, he pops open the plastic container, inhales the strong scent of sugar and rose, with a hint of pistachio.

He is absolutely going to pass out from the pain in his head, but not before this.

Not before this.

He reaches inside, picks up one of the gulab jamun, and bites into it. Tears sting as he chews and run hot down his cheeks. Behind him, thousands of miles east, thousands west, a lifetime away no matter how you measured it, there were people laughing just outside the window as his mother offered to let him have just one taste before they took the rest for sharing, in a neighborhood lit with a thousand lights in every window, at every doorway, declaring that darkness did not win, that evil could not vanquish good, that hope remained even after despair.

Maybe his mother is still sitting, somewhere, with her own diyas lit and maybe even with the rangoli in its geometrics and curves laid out in fine colored sand seeming to dance in the light. Maybe his mother still cooks to share with a neighborhood full of lights.

Maybe she thinks of him, out there, wherever she is. Maybe she remembers a boy named Jairaj, when the remnants of that boy no longer can.

Eli weeps. He cries while he eats every single perfect chewy sweet ball in the container, and for the first time he can remember... Eli prays.

He can't remember the right words.

But he hopes that the memory that he did know, once upon a time, is enough.