When the Creator of Brooklyn, Angelin Bahrgava, occupied a profession in photography for photography to entrepreneurship, it was a “dark time”, she says.

“I was very disappointed with the art world, with the photography industry, and not knowing what I would have done with the rest of my life.”

As many of us did in times of despair, Bahrgava retreated to the kitchen, where she spent summer to bend her creativity.

“I’m not a great cook, but I am a great tried.”

For her mother’s birthday, she made a delicious snack that she decided to expand its scope, as she launched a group of dissolved nuggets made of organic roasted sesame seeds, coconut, cocoa oil, chia, flaxseed, sea salt, cylinders, coconut, coconut oil and loophole.

BHARGAVA wrote a work plan, borrowed money from her parents, went to work, and often devoted 80 hours a week. The echo of the start of operation has the story of a single artist to be in his studio, creating a masterpiece. What came after that was not fame or wealth, but the exhausted migraine.

“I had these light gifts and my ears were ringing and I should put my head between my legs.”

Bahrgava relied on pain relievers without a prescription until it turns into Ayurveda, an old Indian medical system and a total healing approach. She remembered how her mother used turmeric to treat all types of diseases, mobilized energy to make herself a new turmeric, ginger, lemon stimulant every morning.

Angeli Bahrgava filmed in Harlem, New York.

When asked what Ayurveda says about turmeric, Bahrgava asked if I had seen at all My Greek Greek BurnsWhere Father Windex uses everything, even his daughter’s pimples.

“Thus is turmeric in Indian culture.”

The biggest challenge of self -care was to prevent the golden root from spoiling before you could finish its use. After trying the different DIY methods at home, which has become very arduous to keep it, she turned to the local grocery for solutions.

Why can’t I make better powder?

“I tried all these turmeric powders, and because they are very processed, they did not give me the tangible benefit in the short term that the fresh root gave me. I took out my Medi and it was like,” Why can’t I make better powder? “” ”

In her endeavor to get rid of migraine headaches, Bahrava began in the next chapter in her work: a series of turmeric -based drinks and spice mixture motivated by her recovery.

(Left) dried turmeric, fresh grinding at a low temperature per batch. (Right) Bhargava enjoy a cup of Masala Chai.

Two months after the consumption of its dried turmeric mixture daily, the migraines in Bahrgava calmed down in addition to the inflammation that sparked psoriasis, which is the case of the self -immunity that she lived since the age of eight.

“Inflammation is something that we all deal with, and I felt that if I could treat migraines with it, there were many other things that can be done.”

After finding an agricultural farmer approved in Hawaii, the “Best of Turmeric on this Planet” grows, Bahrva created its distinctive product, elixir flexibility.

Bahrgava made a bowl of Masala Chi with extra ginger.

“I can’t make medical claims, but approximately 400 milligrams in a meal of my oxer is the equivalent of two or three grams of fresh root, which is all you need to get short -term benefits.”

She explained that brands of lower quality of quality may provide more milligrams, but “will be more difficult for the liver with long use,” says Bahrgava. “With turmeric, the key is that there are smaller amounts on a fixed basis so that we can receive the cumulative benefits of turmeric.”

In 2017, she stopped her nuggets that launched her work, and in subsequent years, “All in” went on her elixir. In 2020, Bahrgava expanded by adding Masala tea to her product line as part of cooperation with ethical spice providers in burlap and barrel. This led to the return of the main brand Bahrgava also retired her old work name, Beja Bahar, in favor of Angali Cup.

“I am a debtor (the burlap and the barrels) with great gratitude because I spoke to them directly before the epidemic about its sources to make this Chai Masala,” said Bahrgava, who was initially planning to launch the product on its own. “At some point, I went to them and I was like,” I do not have it inside me. “

Bahrva was also fighting exhaustion again, as she was brought in this time from the sadness of her father’s loss before securing the epidemic and the Corona virus itself, which she contracted in this first month of shelter orders in New York. Her ability to breathe down to a low degree and her psoriasis returned closely.

“I was in a bad condition (f) I witnessed overnight or 60 % of my revenues were killed because all my cafes are closed.”

The correct mixture of spices comes from the studied experiences.

Many have written about the economic impact of the epidemic on the food industry, but not enough about its ongoing effects on the bodies of people whose mission is to feed us.

Two years after catching Covid, Bhargava was still dealing with shortness of breath, brain fog, and fatigue. Today, it is among 1 out of 13 adults in the United States-or 17 million People-who have them Coveyd longA group of symptoms that still confuse researchers as much as people who suffer from this.

“The way I think has affected my cognitive abilities that have been afraid for me for a long time. But I realize that I am still able and still progress.”

Many have written about the economic impact of the epidemic on the food industry, but not enough about its ongoing effects on the bodies of people whose mission is to feed us.

These days, Bhargava allows natural alignment and a feeling of flowing, and a balance of accuracy in stability and self -sympathy.

Little about Bahrgava’s journey in the world of food is unique. In fact, it is the ability of her story-exhaustion, healing, joy, sadness, risks and rewards-which attracted me.

What moves me Bhargava’s journey to remember it, especially amid the wide desire to move quickly from the epidemic, is how much we go to reach what we are in.

“I made a product called flexibility, and now I am not allowed to leave,” she said. “I constantly have to prove my flexibility for myself.”

Angali Cup offers: mixed, balanced, balanced drink, mixing spices, made of love.

Nicole C. Carive is an independent writer based in the California Gulf area.

When the Creator of Brooklyn, Angelin Bahrgava, occupied a profession in photography for photography to entrepreneurship, it was a “dark time”, she says.

“I was very disappointed with the art world, with the photography industry, and not knowing what I would have done with the rest of my life.”

As many of us did in times of despair, Bahrgava retreated to the kitchen, where she spent summer to bend her creativity.

“I’m not a great cook, but I am a great tried.”

(Lear) some of the beautiful spices you use Bahrgava to create a mixture for them. (Right) Masala Chay ends on the stove.

For her mother’s birthday, she made a delicious snack that she decided to expand its scope, as she launched a group of dissolved nuggets made of organic roasted sesame seeds, coconut, cocoa oil, chia, flaxseed, sea salt, cylinders, coconut, coconut oil and loophole.

BHARGAVA wrote a work plan, borrowed money from her parents, went to work, and often devoted 80 hours a week. The echo of the start of operation has the story of a single artist to be in his studio, creating a masterpiece. What came after that was not fame or wealth, but the exhausted migraine.

“I had these light gifts and my ears were ringing and I should put my head between my legs.”

Bahrgava relied on pain relievers without a prescription until it turns into Ayurveda, an old Indian medical system and a total healing approach. She remembered how her mother used turmeric to treat all types of diseases, mobilized energy to make herself a new turmeric, ginger, lemon stimulant every morning.

Angeli Bahrgava filmed in Harlem, New York.

When asked what Ayurveda says about turmeric, Bahrgava asked if I had seen at all My Greek Greek BurnsWhere Father Windex uses everything, even his daughter’s pimples.

“Thus is turmeric in Indian culture.”

The biggest challenge of self -care was to prevent the golden root from spoiling before you could finish its use. After trying the different DIY methods at home, which has become very arduous to keep it, she turned to the local grocery for solutions.

Why can’t I make better powder?

“I tried all these turmeric powders, and because they are very processed, they did not give me the tangible benefit in the short term that the fresh root gave me. I took out my Medi and it was like,” Why can’t I make better powder? “” ”

In her endeavor to get rid of migraine headaches, Bahrava began in the next chapter in her work: a series of turmeric -based drinks and spice mixture motivated by her recovery.

(Left) dried turmeric, fresh grinding at a low temperature per batch. (Right) Bhargava enjoy a cup of Masala Chai.

Two months after the consumption of its dried turmeric mixture daily, the migraines in Bahrgava calmed down in addition to the inflammation that sparked psoriasis, which is the case of the self -immunity that she lived since the age of eight.

“Inflammation is something that we all deal with, and I felt that if I could treat migraines with it, there were many other things that can be done.”

After finding an agricultural farmer approved in Hawaii, the “Best of Turmeric on this Planet” grows, Bahrva created its distinctive product, elixir flexibility.

Bahrgava made a bowl of Masala Chi with extra ginger.

“I can’t make medical claims, but approximately 400 milligrams in a meal of my oxer is the equivalent of two or three grams of fresh root, which is all you need to get short -term benefits.”

She explained that brands of lower quality of quality may provide more milligrams, but “will be more difficult for the liver with long use,” says Bahrgava. “With turmeric, the key is that there are smaller amounts on a fixed basis so that we can receive the cumulative benefits of turmeric.”

In 2017, she stopped her nuggets that launched her work, and in subsequent years, “All in” went on her elixir. In 2020, Bahrgava expanded by adding Masala tea to her product line as part of cooperation with ethical spice providers in burlap and barrel. This led to the return of the main brand Bahrgava also retired her old work name, Beja Bahar, in favor of Angali Cup.

“I am a debtor (the burlap and the barrels) with great gratitude because I spoke to them directly before the epidemic about its sources to make this Chai Masala,” said Bahrgava, who was initially planning to launch the product on its own. “At some point, I went to them and I was like,” I do not have it inside me. “

Bahrva was also fighting exhaustion again, as she was brought in this time from the sadness of her father’s loss before securing the epidemic and the Corona virus itself, which she contracted in this first month of shelter orders in New York. Her ability to breathe down to a low degree and her psoriasis returned closely.

“I was in a bad condition (f) I witnessed overnight or 60 % of my revenues were killed because all my cafes are closed.”

The correct mixture of spices comes from the studied experiences.

Many have written about the economic impact of the epidemic on the food industry, but not enough about its ongoing effects on the bodies of people whose mission is to feed us.

Two years after catching Covid, Bhargava was still dealing with shortness of breath, brain fog, and fatigue. Today, it is among 1 out of 13 adults in the United States-or 17 million People-who have them Coveyd longA group of symptoms that still confuse researchers as much as people who suffer from this.

“The way I think has affected my cognitive abilities that have been afraid for me for a long time. But I realize that I am still able and still progress.”

Many have written about the economic impact of the epidemic on the food industry, but not enough about its ongoing effects on the bodies of people whose mission is to feed us.

These days, Bhargava allows natural alignment and a feeling of flowing, and a balance of accuracy in stability and self -sympathy.

Little about Bahrgava’s journey in the world of food is unique. In fact, it is the ability of her story-exhaustion, healing, joy, sadness, risks and rewards-which attracted me.

What moves me Bhargava’s journey to remember it, especially amid the wide desire to move quickly from the epidemic, is how much we go to reach what we are in.

“I made a product called flexibility, and now I am not allowed to leave,” she said. “I constantly have to prove my flexibility for myself.”

Angali Cup offers: mixed, balanced, balanced drink, mixing spices, made of love.

Nicole C. Carive is an independent writer based in the California Gulf area.