.......Ayurveda works on the principle
every individual is unique
in how he/ she
responds to food....
Its back to the spice route in more
ways than one.
to a grander level called
is all about the right mix of spices
is the new buzz in the kitchen in India.
Cooking the ayurveda way is
what type goes with which spice,
how to snap the time,
temperature and mix right
mapping all this to a persons constituency ....
......Its about rediscovering basic principles....
says 27-year-old Kaushani
a Mumbai, India SNDT Food & Nutrition graduate,
now ayurveda cooking instructor with Art of Living.
.....aayuARvEDik TAKE ON TODAY'S
Dajibhai Mistry of
Edmonton, Alberta, Canada....if you wish to discuss this brief vED
sciences knowledge sharing and/or have comments to share please emailing
Champaklal by clicking
and/or share on this web page by clicking the
POST A COMMENT
and posting what you wish to share...)
aayuARvED is part of the comprehensive sciences of
life and creation called vED in
language...and life sciences of
aayuARvED is based on holistic consideration of
the entire human body along with the Nature which nourishes the human
body to keep it healthy for a long life as ordained by the Creator's
design of life... including the effect of interactions with fellow
humans and all forces of Nature....
As per the life sciences of vED
human in its every life travel suffers from the effect of
(three modes of causal suffering):
aaDH`yaat`mi`k (suffering from the
disturbance of one's aat`maa
(suffering caused by the 330 million forces of Nature that exist
in a human body and auto-operates it and in
vED sciences are called
plus partaking of one's paapi kARm-fl
(fruits of sinful kARm from past) life-journeys leading to
aaDHiBHautik (suffering caused by
other life beings in the creation with whom humans have to co-exists
with and includes humans themselves )....
....As per life sciences of vED....food
plays a key health role in human life.... the
and heart where mind is located ) is made of food and thus "what you
eat is what makes you" cliché from majority of cultures has a vEDik
The above noted TRy-taap
suffering is borne by the human body which is nurtured
and sustained by food....Thus if you eat food ordained by
the life sciences of
aayuARvED for each of the four
from birth to death, each of the six season every year along with the
physical exercises for each of the six seasons and follow
for daily living then you will have a better chance to bear the TRy-taap
from your kARm-fl of previous lives and this life-travels.....
aaSHRm are 4 life stage from
birth to death of: 1. birth to adult, 2. adulthood, 3. retirement from worldly affairs to self-evaluate with study of sciences of
vED and 4. divorcing from worldly of life to reflect and study sciences of
related to how to live better in the life journey).....(To live a daily
lifestyle of sDaachaar DHARm means to life daily life with breaking any
rules and regulations of DHARm....)
Please click on the next line to read the back to basics of ayurveda
cooking from 27-year-old
Kaushani Desai, a
Mumbai, India SNDT Food & Nutrition graduate, now ayurveda cooking
instructor with Art of Living.....
......NOW CONTINUE READING
THE AYURVEDA COOKING
NEWS OF TODAY....
cooking new buzz in moms kitchen/strong>
......The Forgotten Ajwain Is
Getting A New Lease Of Life As Antacid....
Times of India:
December 6, 2009: Nandita Sengupta, New Delhi: via
Its back to the spice route in more ways than one. Taking grandmas
gharelu nuskhe (home remedies) to a grander level, ayurvedic cooking -
all about the right mix of spices and foods is the new buzz in the
Cooking the ayurveda way is sheer chemistry: Food properties, what type
goes with which spice, how to snap the time, temperature and mix right
and mapping all this to a persons constituency .
Its about rediscovering basic
principles, says 27-year-old
Kaushani Desai, a
Mumbai SNDT Food & Nutrition graduate, now ayurveda cooking instructor
with Art of Living.
Wrong combinations counter foods good properties while right
combinations nullify the bad ones, says Desai. For instance,
- adding methi to
pumpkin can kill its tendency to trigger acidity,
- Fruit-milk combines are a
- replace cheese with
grated mix of potato, nutpowder and salt;
- replace meat with a
combination of root foods like potato, jimikand and sweet potato:
for the same satisfaction are some quick tips.
Eating opposite to your nature is key, says Desai.
So, a hot, light and dry diet is for those on the heavy and oily side.
Desai also sees the time a person has for cooking and what is available
(you cant have a grocery in your kitchen) to prescribe the balance.
With wrong cooking techniques, the healthiest diet wont yield any
Recent convert 45-year-old Sangeeta Anand, for instance, always believed
she ate right. A persistent back problem troubled despite a diet of of
fruits and nuts.
I had to sort out what was going wrong with me, she says. Healthier for
having switched to holistic eating , she says, I never realised that my
simple milk-tea and rusk in the morning were bad. Milk-tea takes a day
to digest while the soda bicarb in rusk triggers acidity, says Anand.
She was comfortable with cheesy stuff, instant noodles and the like,
says Shatakshi Chaudhry, 32, but everyday pains nagged. She never
believed the way she cooked or when she ate would be as important as
what she ate.
Its about using spices intelligently, she says. Having once gone into
the kitchen with newfound zeal, she says she needed no special diet. Her
aches and pains disappeared. Im not overeating or craving the wrong
food, she says.
Realising the need for people to snack, Smita Naram started Swadshakti
in Mumbais Malad an ayurveda restaurant , one of a handful. But with
growing interest in holistic eating, more restaurants are on the cards.
Modern-day nutrition paradigm is fundamentally flawed, says Desai. It
categorises people on the basis of their disease.
So all diabetics are clubbed together, as are heart patients. But that
is not how it is in real life.
Ayurveda works on the principle that
every individual is unique in how he/ she responds to food.
Thats realistic, she says.
Finally, the acid test for any cook is to have boys sampling the wares.
My sons loved it, says Tripta Dhawan, of tawa-fried cutlets coated in
magaz , a powdered mix of melon, pumpkin, cucumber and sunflower seeds.
Her kitchen now is an ayurvedic lab of sorts.
.......Busting Ayurveda Myths....
Its banal |
No, its not karela juice and lauki. Its all foods and spices normally
used. Funda is to cook right food at right time with right spices
Takes hours, kitchen has to be
Same spices, same foods, only cooking techniques change
Individual body types/doshas of
kapha (earth & water), pitta (fire) and vatta (air) cant be catered to
Ayurvedas a holistic
approach, a balancing act. A meal caters to all.
Cardamom, cumin, ginger, cinnamon are good for all
Go for cloves, mustard seed, small quantities of black pepper
Go for fennel, ground ginger, spirulina, coriander, dill, parsley, mint,
cardamom, anise, basil
Go for dill, clove, basil, sage, curry, parsley, oregano, ippali, black
pepper, ajwain, fenugreek, cayenne
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