how to make giloy juice - #44398

Making giloy juice can indeed offer support to your imunity, especially during colder seasons. Giloy, also known as Tinospora Cordifolia or ‘Guduchi’, is quite revered in Ayurveda for its amazing health benefits. Let’s simplify the proces of making giloy juice. First of all, you do need the stems, which are the primary part used for making juice. Look for fresh, thick stems that are green and slightly flexible, as these indicate good potency.

Begin by washing the giloy stems thoroughly to remove any dirt or pesticides. Once cleaned, cut the stems into small pieces; roughly an arms-length piece is enough for making juice. After cutting, you’re going to need to crush or grind these pieces. Using a mortar and pestle or blender, grind them into a paste.

Now, here comes the part where methods vary. You can either boil the paste in a cup of water for about 10-15 minutes, which helps extract the beneficial components, then strain the liquid using a cloth or a fine sieve. Or if you’re looking to save time, you can directly blend the paste with water to create a juce, though the taste might be strong and bitter this way.

A little twist of flavor with ginger or lime might make the drinking experience more pleasant, but it’s completely optional. Ginger itself has its own health benefits. Drink a small glass of the juice on an empty stomach in the morning for best absorption, as this is when your body is primed to cleanse and absorb nutrients. Fresh juice is generally considered better than bottled varieties for retaining nutrients and prana (life-energy).

Stay consistent for visible benefits, and if any pre-existing health conditions, consult a healthcare professional before making this a regular addition to your routine.