People often expect a healthy lifestyle to be expensive.

But, you don’t need pricey equipment, fancy foods, and snack subscriptions to live a healthy life. In fact, the things people equate with health, such as plastic water bottles and intense workout sessions, may do more harm than good.

Ayurveda is all about natural, organic ways in which we can heal our lives.

The following ancient practices have added benefit—they are inexpensive too.

Oral Health.

Cleaning the tongue by tongue scraping removes food, bad taste, and toxins. Although it has been practiced in India for thousands of years, it has recently gained attention in the West and been supported by the American Dental Association. Tongue scrapers, especially copper ones, are inexpensive tools that can be found in natural food stores and online.

Instead of store-bought mouth fresheners that are filled  with chemicals, an easy way to freshen your breath is to drink a cup of mint tea at the end of a meal. Before swallowing, let the tea linger in your mouth for a few seconds to get fresh minty breath.

Healthy diet.

Save money on bottled water. Drinking water that’s been boiled and cooled naturally will aid digestion, relieve bloating, constipation, and even fever. And, it’s free!

Don’t spend money on frosty drinks, processed and packaged foods. These foods clog up your digestion and are just not good for you.

Cooking with ghee or clarified butter can help with the immune system, weight loss, cholesterol, and digestion. A cost-effective way to obtain ghee is to make it yourself with this recipe.

Ghee Recipe.

Ingredients:

Two pounds unsalted, organic butter

Method:

1. Place butter in a medium saucepan and heat over high heat, stirring frequently, until the butter is melted and begins to boil. There will be a thick layer of foam on the surface.

2. Turn down the heat to medium and continue cooking. The butter will bubble and boil as the water evaporates. After about 20 minutes, the foam will begin to subside, and the butter will begin to look clear. Solids will begin to settle on the bottom of the pan. Stir occasionally, scraping the bottom of the pan, so the solids do not burn.

3. Continue cooking for 15 to 20 minutes, keeping a close watch. When the ghee is ready, it is golden-colored with slightly browned solids at the bottom of the pan. There may be some crusty bubbles on the top.

4. It can be tested for the absence of water by dipping a piece of paper in the ghee and setting fire to the end. Properly cooked ghee will burn cleanly, with no sputtering.

5. Cool slightly for three to five minutes. Filter through a mesh strainer lined with cheesecloth into a heatproof container. Then, pour into clean glass containers (either one quart jar or two pint jars). Screw lids on loosely and allow to cool and solidify at room temperature. Discard the leftover milk solids that settle at the bottom of the pan.

6. Ghee, is shelf-stable and needs no refrigeration. The solidity of the ghee may vary with different butters and climates and may range from solid to a more runny, oily consistency.

Note: Ghee can be made in smaller or larger quantities, although smaller quantities are more easily overcooked and should be cooked on low heat during the last stage.

Physical health.

Exercise is important, but many overdo it. If you are going to partake in intensive workouts, modify the frequency. You do not need fancy exercise equipment and special sessions with a trainer to have your physical needs met. Practicing yoga or simply walking in the park provides physical, emotional, and spiritual benefits.

Better sleep.

Instead of spending money on supplements and medication, there are things you can do to improve your sleep. Wake up at 6 a.m. and get to bed by 10 p.m. Drink warm milk before retiring. Avoid spicy foods at bedtime. Make sure to avoid electronics and exercising right before sleep as well.

There are many myths of what constitutes good health.

Remember that whole foods, moderate exercise, and natural ways of living are the cornerstones of true health and well-being.
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Author: Acharya Shunya
Image: DPlanet/Flickr
Editor: Lieselle Davidson
Copy Editor: Leah Sugerman