Скачать или смотреть Blood Pressure(BP) management Pack of ayurvedic medicine with weekly diet plan and urine poo test

Manjistha (Rubia cordifolia):

Health Benefits: Manjistha is known for its potential antioxidant, anti-inflammatory, and blood purifying properties. It is often used in Ayurveda to support skin health, promote healthy blood circulation, and aid in detoxification.

Usage: Manjistha powder can be consumed internally by mixing it with warm water. It is also used externally in skincare preparations. Consult a qualified Ayurvedic practitioner for guidance on usage and dosage.

Triphala (Amalaki, Bibhitaki, Haritaki):

Health Benefits: Triphala is a popular Ayurvedic formulation known for its digestive and detoxifying properties. It is believed to support overall gastrointestinal health, aid in digestion, and promote regular bowel movements.

Usage: Triphala is typically taken before bedtime by mixing the powder with warm water. It is available in various forms, including capsules and tablets. Dosage may vary based on individual needs and the specific formulation.

Ashwagandha (Withania somnifera):

Health Benefits: Ashwagandha is an adaptogenic herb that is often used to help the body manage stress and promote relaxation. It may support adrenal health, improve energy levels, and potentially have a positive impact on cognitive function.

Usage: Ashwagandha powder can be mixed with warm water. It is commonly consumed once or twice daily. Dosage should be determined based on factors like age, health status, and intended benefits.

Arjuna (Terminalia arjuna):

Health Benefits: Arjuna is renowned for its potential cardiovascular benefits. It is believed to support heart health by promoting healthy blood pressure levels, strengthening the heart muscles, and improving overall circulation.

Usage: Arjuna powder is usually consumed by mixing it with water. Dosage recommendations can vary based on the individual's condition and the guidance of an Ayurvedic practitioner or healthcare provider.


Weekly vegetarian diet:

Day 1:

Breakfast: Oats porridge with almond milk, topped with sliced bananas and chopped nuts.

Lunch: Brown rice, mixed vegetable curry, spinach salad, and a small bowl of curd.

Snack: Carrot sticks with hummus.

Dinner: Moong dal soup, whole wheat roti, and a cucumber-tomato salad.

Day 2:

Breakfast: Idli (steamed rice cakes) with coconut chutney and sambar (lentil-based vegetable stew).

Lunch: Quinoa salad with chickpeas, bell peppers, and cucumbers. A side of buttermilk.

Snack: Greek yogurt with a sprinkle of flaxseeds.

Dinner: Vegetable stir-fry with tofu, brown rice, and a side of mint-coriander chutney.

Day 3:

Breakfast: Whole wheat paratha with aloo (potato) filling, served with yogurt and a small fruit.

Lunch: Lentil and spinach curry, whole wheat roti, and a cucumber-onion-tomato salad.

Snack: Mixed nuts (almonds, walnuts) and a piece of fruit.

Dinner: Stuffed bell peppers with quinoa and black beans, served with a side of guacamole.

Day 4:

Breakfast: Greek yogurt parfait with granola, mixed berries, and a drizzle of honey.

Lunch: Masoor dal (red lentil) curry, brown rice, aloo gobi (potato and cauliflower) sabzi, and a side of raita.

Snack: Roasted chickpeas (chana chaat) with chopped onions and tomatoes.

Dinner: Vegetable pulao with a side of cucumber-mint raita.

Day 5:

Breakfast: Whole wheat toast with smashed avocado, cherry tomatoes, and a sprinkle of feta cheese.

Lunch: Rajma (kidney bean) curry, whole wheat roti, cucumber-onion-tomato salad, and a small bowl of curd.

Snack: Apple slices with almond butter.

Dinner: Spinach and paneer (Indian cottage cheese) curry, quinoa, and a mixed vegetable salad.

Day 6:

Breakfast: Vegetable omelette with whole wheat toast and a side of fruit salad.

Lunch: Brown rice, mixed vegetable curry, moong dal, and a side of raita.

Snack: Trail mix with dried fruits and nuts.

Dinner: Chickpea and vegetable stew with whole wheat roti and a cucumber-tomato-onion salad.

Day 7:

Breakfast: Poha (flattened rice) with peas and peanuts, served with a glass of fresh orange juice.

Lunch: Lentil soup, quinoa salad with roasted vegetables, and a side of buttermilk.

Snack: Carrot and cucumber sticks with hummus.

Dinner: Baingan bharta (roasted eggplant curry), whole wheat roti, and a mixed greens salad.





1. Spinach:
**Nutrition (per 100g)**:
Calories: 23 kcal
Potassium: 558 mg
Magnesium: 79 mg
Vitamin C: 47% DV
Vitamin K: 460% DV
Fiber: 2.2 g

*2. Avocado:*
**Nutrition (per 100g)**:
Calories: 160 kcal
Potassium: 485 mg
Magnesium: 29 mg
Vitamin C: 10% DV
Vitamin K: 21% DV
Monounsaturated Fat: 9.8 g

*3. Berries (Blueberries, Strawberries, Raspberries):*
**Nutrition (per 100g, approximate average)**:
Calories: 30-50 kcal
Potassium: 110-150 mg
Fiber: 2-3.5 g
Vitamin C: 12-60% DV (depending on the berry)

*4. Flaxseeds:*
**Nutrition (per 2 tbsp)**:
Calories: 110 kcal
Potassium: 140 mg
Magnesium: 60 mg
Omega-3 Fatty Acids (ALA): 3.5 g
Fiber: 4 g