How to Overcome Food Intolerances

Almonds, a very common food intolerance
Food intolerances have become common currency these days.
Some surveys even suggest that a stunning 25% of the Australian population believes they have at least one food intolerance.
I personally have worked in my clinic with many patients who believed they were intolerant to some type of food, and have now managed - with proper care and the mindful implementation of very simple & straight-forward Ayurvedic principles - to reintroduce said foods in their lives, allowing them to enjoy the treats they had already sworn off a long time ago.
Overcoming food intolerances is possible when you have the proper tools and the right understanding of how digestion & nutrition work.

Factors that increase your susceptivity and reactivity to food intolerances and allergies

Food Quality and Food Transformation (samskara):
For example, one may experience inflammatory reactions after drinking cold homogenised milk extracted from stressed cows. But non-homogenised cows milk, diluted with water, then boiled… this “lightens up” the milk: reduces kapha (mucous creating, congesting qualities), and makes milk more compatible for one to tolerate and enjoy.
Especially if a food item is hard to digest for you or triggers any health implications - those who are wondering how to overcome food intolerances need to obtain quality food and “transform it” the right way, then try & reintroduce.
Poor digestion (low digestive agni):
This is a key factor when it comes to food intolerances.
The agni is the digestive fire in your gut. If the agni is not enlivened enough, you won't be able to digest properly the foods that you eat, especially the ones that your body is "intolerant" to.
In a lot of cases, it is not so much the food you are eating, but the poor function of your metabolic pathways and digestive health that impedes you to properly digest food.
I have worked with coeliacs and many managed to eat wheat again. They don’t eat it every day, but they enjoy this nourishing grain weekly in moderation with the right tools, knowledge and intuition of their own body. They enjoy high-quality wheat cooked fresh, reaction-free.
Those who eat even a tiny amount of onion and garlic and bloat like a balloon…
Those who can’t eat oxalates (e.g. almonds, spinach, peanuts, soy, beetroot, swisschard, rhubarb, cashews, sesame seeds, etc.) without swelling up, getting a runny nose, abdominal discomfort, or itchy skin…
A lot of it can be healed. And from what I have seen, it can be easy as organic ancient grain pie.
The Mind
Another key point.
It’s amusing and fascinating how many times I see patients that only after they get their “allergy prick test”, do they get reactions after eating the foods for which they tested “positive”.

When one unquestionably “accepts” the laundry list of foods they were told to avoid (in some cases, for the rest of their life!) their mind and body accept these “allergies” and reject the food whenever it comes.

Allergy Skin-Prick Tests

For the best part, as a study in the Journal of Paediatrics showed, allergy skin-prick tests are incredibly inaccurate.

One of the problems with them is that, according to another study, patients show skin reactions to allergenic foods in 50-60% of the tests- even if the person is not allergic to that food.

Food sensitivities can be complex, however, they can be healed.
Food Intolerance Skin Prick Test

How to Conquer Food Intolerances & Allergies

There are many variables & possibilities for those wondering how to overcome food intolerances.
My general principle for healing food intolerances is - first fix the digestive fire (agni), then slowly introduce the foods in a methodical way.
Also take into consideration the nervous system, gut-brain connection, toxic exposure & more.
Just eliminating the food is not the solution. You need to fix the underlying imbalance. Because if you cannot digest wheat or milk, how are you going to digest the carcinogenic glyphosate that is being spread across the air and rain onto your organic kale? Or the vaccines and spike proteins that are being passed around. Or the external stressors, electro-magnetic fields & any toxin your body has to metabolise.
It's not a matter of avoidance, but rather of applying the proper principles to reintroduce those foods that you have labeled yourself as "intolerant" or "allergic" to.

If you want to work towards superseding food restrictions and optimise your digestion health, check out my recent online offering: “The Essence of Ayurvedic Nutrition”, and/or book an online consultation.
The Essence of Ayurvedic Nutrition - Online Course

How did you overcome your food intolerances? Comment 👇


Surya Tarpana: Remedies (Upāyas) to Enliven Sun Energy

Dylan Smith doing Surya Namaskar (salute to the Sun)
Here are some techniques to enliven Sūrya (sun) energy.
You may have been prescribed these “remedies” (Upayas) by a Jyotishi (Vedic astrologer) for your unique birth chart.
The following techniques help strengthen Surya energy and connect to the sun.
Although a lot of these are generic ways to honor the sun that is good for many people, we recommend consulting a quality jyotishi to refine how you personally should be engaging deeply in communion with celestial planetary bodies.

Surya Energy

Surya is the cosmic energy that correlates with:
  • The Self. The Soul
  • Ego, power
  • Consciousness
  • Dignity
  • Organising power
  • Leadership, Government, King - the sun governs the solar system.
Further Jyotish details:
  • Exaltation: Aries (Meesha)
  • Debilitation: Libra (Tūla)
  • Moolatrikona: Leo (Siṃha)
  • Father - relationship with one’s father
  • Education
  • Pitta dosha
  • Cakra: Ajña cakra (third eye)
  • Direction: East
  • Sun in Balance: “Atma Śatki”

Practices / Remedies to Strengthen Surya Energy:

Surya Tarpaṇa

Lord Surya, or Sūrya सूर्य is the cosmic sun.
Tarpaṇa तर्पण has many meanings:
  • Fuel
  • Food
  • Satiating
  • Refreshing
  • Gladdening
  • Saturation
Sūrya Tarpaṇa is the process of imbuing Lord Surya with refreshing nourishment and energetic attention.
Surya Tarpaṇa (Offering Water to Lord Surya) Procedure:
1. Fill a cup or vessel with pure water.
2. Face the sun (sunrise and/or sunset time is ideal).
3. Pour the water in front of the sun and look through the “waterfall” at the sun.
Dylan Smith Doing Tarpana for Lord Surya
4. If you are not performing this in or at a body of water (e.g. riverside, in a river, ocean shore or in the ocean), such as an urban setting, you can pour the water into a pot plant or garden.
5. This practice is best done after taking bath (snān). Traditionally one would bathe in a river first and then offer Tarpana to Surya. This way you are purified and energised before subtly connecting with the sun.
6. Practicing Sūrya Tarpana on Sundays should be prioritised if it is not able to be done daily.
Profound Qualities:
  • The waterfall in between your eyes and the sun is not only a protecting buffer to potentially harmful direct sunlight, but also provides a “healing filter” so the sunlight can invigorate the body and eyes that it hits. Safe and effective “sun-gazing.”
  • This is a form of Surya Namaskar: “honoring the sun” - this creates a reciprocal exchange of energy that absolutely uplifts and energies both our individual self and the essential life-giving aspect of nature.
  • Offering water to the sun cools the sun and invokes Gayatri: the feminine principle of the sun, (in you and in the environment).

Surya Namaskar (Sun Salutations)

Surya Namaskar has been described as the most complete mental and physical exercise available.
It involves a sequence of twelve physical yoga postures or asanas that are so much more than just an exercise.
Surya Namaskar generates prana (life-force) and charges us up like a battery through solar vitalisation.
It is a medium to enhance the energising quality of the sun in us and in the environment.
Procedure:
Dylan Smith with a Group, doing Surya Namaskar
  1. Learn Surya Namaskar from a quality yoga teacher (consider potential adjustments for your unique physiology).
  2. Perform 1 - 13 rounds of Surya Namaskar while facing the sun. This can be done at anytime, but when done at sunrise and/or sunset, there is greater power.
  3. Star with 1 round daily, and can increase to 3, 7, 9, 12 and 13 as is comfortable.
  4. Avoid Surya Namaskar when yoga asanas are contra-indicated, such as when feeling ill, during menstruation and certain medical conditions etc.

Sun Bathing (Responsibly)

Sunbathing with gratitude for the energy and life force Sūrya gives to you.
Responsible sun-bathing considers the three principles of Ayurveda:
1. Desa (habitat) - Where are you in the world. Are you in Scandinavian summer or the Australian summer?
2. Kala (time period) - What time of the day are you sunbathing? In what season of the year? For how long?
Man sunbathing at the beach
3. Patra (unique individual) - What is your skin type? Are you fair or dark-skinned? How is your tan? How used to the sun are you?
These will determine the amount of sun you should expose yourself to and when to get it.
Start with a little sun and gradually increase day-by-day. Getting a little pink is good but you do not want to burn.
Putting oil on and/or the practice self-abhyanga can help protect you from the sun and metabolise the healing properties.
Ayurveda prizes the time periods near sunrise and sunset to be exposed to the sun.
Do not fear the sun, but connect with this Divine Sentient Being.

Listen to Āditya Hṛdayam (Aditya Hrudayam)

Ādityā Hṛdayam is a Sanskrit devotional hymn dedicated to Lord Surya.
It was recited by the sage Agastya to Rāma (the “perfect” expression of the dharma) on the battlefield before fighting with the demon king Rāvaṇa.
This hymn teaches one to ascend to “defeat” the ultimate “enemy”: the darkest negativity or ignorance in one’s own life.
Āditya आदित्य is one of the names of the sun that expresses the infinite cosmic mother, the divine maternal nurturing aspects of the sun.
Aditi is one of the many names given to the cosmic Mother, Mahaśakti. She is the mother of all expressions of consciousness and the source of creative power.
Hṛdayam ह्र्दयम् has a range of meanings:
  • heart, core, essence, best or dearest part of anything
  • true or divine knowledge
  • science / veda
  • going to the heart
Āditya Hṛdayam is the sounds that sequentially enliven the true divine knowledge which is the heart of Sun energy within the heart of the beneficiary (who chants it).
Best to find Āditya Hṛdayam chanted without music or minimal music.
Procedure:
Simply listen to the Āditya Hṛdayam being chanted while you are in a de-excited state (e.g. after meditation, while resting, while sun-bathing).
Listening to Āditya Hṛdayam on Sundays and on Sūrya Jayanti (Sūryas annual birthday) should be prioritised if it is not able to be done daily.

Fasting on Sundays

Fasting the day when Surya energy is strongest makes one “less heavy” (tamasic), thus more pure (sattvic), therefore increasing our capacity to connect with the subtle energies available on Sunday (Sun energy).
There is a diverse range of approaches to fasting, and it is best to consult your health practitioner on how it is best for you. In our online course, The Essence of Ayurvedic Nutrition, we go through the variety of ways you can fast so you can choose the one that is biblically right for you.

Gayatri Mantra

Gayatri mantra is the most commonly used mantra in Yoga.
It consists of primordial sounds that invoke the aspect of the sun that governs transformation and potential illuminating intelligence, called “Savitri”.
Savitri, represents the transformational power inherent in the Sun.
Savitri is the force of nature that changes night into day.
Savitri is dominant in the moments before sunrise, when the environment shifts from darkness (of the ego) into the infinite light of the higher Self.
Chanting inwardly or listening to Gayatri mantra enhances the impulse of Divine Savitri, which activates our power to move into the realm of Divine light.
It is particularly chanted at sunrise, midday and sunset.

These are general recommendations and it is always best to consult a Jyotishi for specific advice.

What practices do you do to honor lord surya? Comment 👇

The Ayurvedic View on Fermented Foods

Fermented Foods in Jars
As with most dietary fads, they may not only be unsustainable but also potentially do more harm than good, and as usual, Ayurveda will have a say on it (since Ayurveda has a say on everything - It is the "science of life” after all).
Fermented foods certainly have the potential to be highly medicinal, but they have their time and place. Literally.
Fermented food is traditionally a winter food.
Fermenting folk would preserve fruits and vegetables to feed them in long winter months, which typically was only required in colder countries.

Pitta (Fire) 🔥 Aggravation

Ayurveda teaches that fermented foods are heating. The acids that are present increase pitta (fire element) in the body, which may create inflammation.
This has its time and place - like Northern and Eastern Europe who could use that pitta increase in the winter-time. But in warmer climates, like Australia and India, it can trigger imbalance.

Not only do fermented foods have their time and place, they also have their unique “person”

Consider the person eating the fermented foods.
If they have a pitta imbalance - ie. they are prone to inflammation or fire in the body, presenting conditions like acne, skin inflammation, eczema, psoriasis, anger, frustration, hyperacidity, gastric ulcers, hemorrhoids and other “hot” conditions - perhaps they should proceed with caution and moderation.

The Ayurvedic View on Fermented Foods

There is a slight dogma in Ayurveda that fermented foods are bad. This was perhaps developed because most of people in India don't need to preserve foods for the cold months since they experience warm weather year-round.
And those parts of India (and Australia) that do experience cold climates, it is for a short period of time.
On top of that, these warmer climates mostly experience an abundance of produce in summer and the months surrounding.
Fermenting foods for too long can be over-heating and even a bit dulling (tamasic) or rajasic (stimulating).
However, Ayurveda certainly utilises fermented foods:
Thin lassi, a drink of yoghurt + water or buttermilk, is a highly prized simple but powerful food-as-medicine drink in Ayurveda, which actually reduces pitta and supports gut health.
Foods fermenting in Glass jars
There are many pickles and even medicinal wines, known as ariṣṭas and āsavas.
Paneer, a fermented cheese advised having in small amounts.
But note the ways these are taken. They are taken as condiments. Don’t fill a quarter of your plate with kimchi or organic herbalised fermented veggies, or a fermented organic super berry. It should be a small condiment size.
The role here is to give that right amount of acid, that digestive stimulant, that inoculation of microbiome richness.

Benefits of Fermented Foods

Fermented foods have a wonderful ability to inoculate the digestive tract with beneficial bacteria.
Lactic acid, which commonly oozes out of fermented foods as beneficial strains of bacteria and food particles mingle, not only preserves the veggies or fruit, but also slowly releases sugars from the cellulose to feed the good bacteria in your body!
This supports a healthy microbiome, and your microbiome has a plethora of roles in your body, supporting immunity being one key component.

Do Fermented Foods Have a Place at All for Hot Climates or Pitta Types? 🔥

That being said, even in summer, fermented foods in small amounts can be utilised to support digestion and a healthy microbiome.

That is why Ayurveda recommends mixing a small amount of fermented pickle with the first morsel of food, to boost digestive strength (dīpana) for bon-appetit.

A good tridoshic fermented dish you can try is my Amla Pickle Recipe. Amla is one of the most important herbs in Ayurveda due to to its many powerful benefits. It pacifies pitta, vata & kapha. Check it out!

Amla Pickle Dish

If you are interested in learning about Ayurveda and how to properly optimize your food intake to enliven health in your body check out my course "The Essence of Ayurvedic Nutrition".
The Essence of Ayurvedic Nutrition - Online Course

You can purchase the course HERE.

What are your favorite fermented foods? How do you feel after eating them? Comment 👇

Introducing Solid Foods to Babies (The Ayurvedic Way)

Baby looking at food
When you introduce solid foods to your baby in a methodical and harmonious way, this will help promote digestive health and prevent food intolerances for that whole child’s future.

Ayurvedic medicine holds profound wisdom for post-natal rejuvenation for a healthy baby and mother.

The baby’s overall health is mainly treated and attended to via the mother’s health: post-natal rejuvenating herbs, nutrition, massages and other Ayurvedic post-natal interventions. 

For the baby, there are other interventions like natural Ayurvedic immunisation herbs, baby abhyanga massage, and other interventions mentioned in our Ayurvedic Post Natal Care Plan.

How long to Breastfeed for

Ayurveda recommends breastfeeding for up to anywhere between 1-3 years.
2-3 years is ideal, but consideration is given to the mother's energy levels.
Note, you should not breastfeed while pregnant, and if pregnancy manifests while breastfeeding, Ayurveda advises to stop breastfeeding so as to not take away nutrition supplied to the fetus.

When to introduce solid foods? (Auspicious Ritual: Anna Prāśana)

The very first time you feed your baby solid food is a very special and auspicious activity that is considered a rite of passage according to Ayurveda.
Introducing solid foods, known as “Anna Prāśana” अन्न प्राशन is one of the 16 Purificatory Rites of Passage (“Ṣoḍaśa Saṃskāra” षोडश संस्कार)
The very first time you should feed your baby IS at an auspicious time: when the baby is 6 months and 6 days or 5 months and 5 days; either suffice when it comes to auspiciousness for this rite of passage.
You can also find a specific muhurta (auspicious time period) for your baby, by contacting a Jyotish Vedic Astrologer.
sitting baby looking and smiling at food

What food do I first feed my baby?

The very first food to feed your baby at an auspicious time is cooked rice with a tiny bit of raw sugar (optional), milk and ghee.

First Food Recipe: Smooth Rice Porridge

  1. Add ½ tsp of ghee in a pot and let it melt and warm.
  2. Add 1tsp of rice or rice ground* (better because more fibrous) and fry/toast in the ghee.
  3. Add 2.5 cups of water and cook well for another 5 minutes or so.
  4. When the rice is cooked well, add ¼ - ½ cup of non-homogenised full-cream cow’s milk and bring to a “milk boil” (not a strong boil like water, milder so that the milk is boiled).
  5. Add a small pinch of quality raw sugar or organic jaggery (ensure it has no salt) and mix in (optional).
  6. When it starts becoming thick it is ready to eat.
sitting baby looking and smiling at food
Which rice to use?
Use rice that is old (at least 6-12 months) and that grows as local to you as possible. White or red rice is ideal for this initial feeding.
*First soak the rice for 30 mins and then lightly dry roast the rice on a fry pain and then grind into a coarse powder to make a coarse rice flour.
Administering Instructions for Rice Porridge
  1. Dip a gold ring or silver spoon (these metals boost immunity) in the porridge and give to baby to suck with your right hand.
  2. Even that one little feed is enough.
  3. This can be a regular food for the baby.
  4. Parents or family can have the rest of the rice porridge.

General Notes About Solid Food Introduction for Babies

No/Very Little Salt and Sugar
Preventing habitation to these tastes will prevent blood sugar, diabetes and blood pressure issues. All vegetables and fruits have all the tastes, so no need for high concentrations of salt and sugar. A very little amount of salt and sometimes sugar in cooking is fine.
Ghee is So Important!
Ghee promotes the intelligence and intellect of the baby. It is also very important for the post-natal rejuvenation of mum. 
One Food at a Time: Take it Slow
Start one food at a time give that for 10-15 days before any other food is introduced. Do not combine many new foods together.
First, Soft Foods – Start with soft foods like porridges, banana and soft fruits, carrots, pumpkin and soft vegetables.

What If I Have to Feed My Baby Before 5 Months and 5 Days or have Insufficient Breast Milk?

If you are not getting enough breast milk, refer to our Ayurvedic Post Natal Care Plan and take the recommended herbs and protocols.
If still milk supply is inadequate, you can gradually introduce warm (but fully boiled) cows and goats milk in an appropriate way as well as formula if necessary to supplement breast milk.

First Two Weeks of Solid Food

  1. Grains and Legumes – Lightly dry fry on a pan and then grind into a powder to be ready to cook. Grinding the rice/legume rather than buying powder maintains the fiber.
  2. Little fruit – One fruit at a time. Soft fruits like banana, cooked apple or cooked pear. Whatever is in season, local and organic.
  3. Spices – Add a very little amount of cumin, ajwain and very very little salt.
  4. Ghee – A lot of ghee is the most important.

Baby Food Mix - Best Stable Food Recipe

Give at 6 - 12 months of age or longer. Provides strong bone and bodily tissue formation.
It's fine to make the initial dry mixture in batches that last for 10-15 days.
Ingredients:
Measure 1/2 cup each of:
  1. Split yellow mung dahl
  2. Toor dahl
  3. Urad dahl
  4. Ragi (red finger millet) (optional, more cooling).
  5. Rice
Preparation method:
  1. Wash these legumes/grains and soak each one separately in water for one hour
  2. Drain well and wash again
  3. Dry roast them in a pan all together till lightly browned, along with a teaspoon of cumin and ajwain seeds.
  4. Grind the mix in a blender into fine granules (may need to use a sieve to remove and re-grind larger pieces).
  5. This mixture can be stored and then cooked as needed for each meal.
Cooking method:
    1. Boil a small amount of water in a pan and add the dahl/grain mixture gradually, stirring well to remove any lumps.
    2. Cook on low heat for a minimum of 10 minutes or more, stirring frequently till the mixture is smooth and well-cooked (add more hot water as needed).
    3. Stir in a little ghee at the end, before serving.

7 Months – Solid Food Introduction

  • Now is the time to start introducing vegetables.
  • Whatever you give the baby at 7 months, he will not dislike now or in the future. This is why you must give them all the healthy vegetables (e.g. greens, bitter gourd/melon, cabbage, etc.) and healthy fruits
  • Continue rice and dahls made into a porridge.
  • Vegetables: zucchini, squash, carrot, snake gourd, bottle gourd, bitter melon.
  • See below for more recipes to introduce at 7 months.

8 Months – Solid Food Introduction

  • You can introduce quinoa and more vegetables.
  • Mash carrots, beetroot and spinach are good.
Vegetables and Fruit slices

Animal Milk - Food Introduction

Cow's Milk (Introduce after 1 year old):
Prepare milk according to this recipe Hot Milk Elixir.
Animal Milks for Baby:
Goat's milk - goat eats every leaf - all medicinal values, boil and spices, once every 2 months (also this often for adults).
Donkey's milk once in a lifetime before 1 year to remove Kapha doshas. Boil milk with an equal quantity of water like all kinds of milk.

If Your Baby is Experiencing a Cold, Flu or Any Immune & Respiratory Symptoms:

  1. Boil ½ cup of non-homogesnised full-cream cow's milk + ½ cup of water
  2. Add a tiny pinch of turmeric powder
  3. Chop 4-5 garlic cloves, keep aside for 15 minutes (allow rasayana and beneficial components to release) and tie into bolous.
  4. Dip the raw garlic poultice into the milk to infuse some garlic in the milk (improves immunity a lot) - only add if baby likes the taste as nausea might come. Baby will probably get used to it.
  5. Crush some ajwain seeds in a poultice and also dip for immunity.
  6. Add one baby-sized pinch of swasakasantak yog, mix well and drink.

Herbs for Baby

These are ancient natural ayurvedic herbal remedies for babies:
1. Pusya drops - To be given every month of pusyami naksatra (constellation).
  • 2 drops once/day. Can give to the baby for 3 days from the day of birth.
  • Then give once a month on Pusya naksatra for 3 days.
  • Dosage for one year and above: 10 drops on pusyami naksatra once a day and then continue for 7 days each month.
2. Swasakasantak yog – helps prevent disease, strengthen immunity and prevent allergies.
  • Can give from 6 months. 1 (baby-sized) pinch in the mouth.
3. Samadhi - if the baby can’t sleep well, night terrors or anxious.
  • From 6 months. A tiny pinch in the baby/child's mouth.
4. Dhatu - to further develop tissues. A tiny pinch in the baby/child's mouth or in warm milk.

More Baby Food Recipes

Semolina Porridge (start around 7 months)

Ingredients:
  1. 1tsp coarse semolina
  2. 1/4 tsp ghee
  3. 2 glasses of hot water
  4. 1/8 tsp cardamom powder
  5. Pinch of quality jaggery
Method:
  1. Heat the ghee in the bottom of the pan
  2. Add the semolina and stir while on medium heat
  3. Roast for a few minutes until it becomes light brown in color then add the 2 glasses of hot water and the cardamom and continue cooking.
  4. When it starts becoming thicker, take it from the heat and it's ready to eat.
*Using more water is very important while cooking porridge for babies.

Stewed Apples (around 7 months or before)

Ingredients
  • 1 finely chopped apple
  • 1 glass of water (enough water to soak the apple)
  • 1/8 tsp cinnamon cardamon
  • 1/4tsp of ghee
Method:
  1. Boil the water and add the chopped apple on a medium heat until the apple becomes soft.
  2. Add cinnamon and ghee and continue cooking for another 2 minutes.
  3. Mash the apple until it makes a smooth past and serve.

Baby Kitchari

Ingredients:
  1. 2 Tbsp of Rice (washed then soaked for 2 hours)
  2. 1.5 Tbsp of split yellow mung dhal (soaked for 2 hours)
  3. 1/8-1/2 tsp ghee
  4. 1/8 tsp turmeric
  5. 1/8 tsp cumin powder
  6. 2 cups water
Method:
  1. Heat the ghee on a medium heat and add the pre-soaked lentils and rice and infuse the ghee in the rice and lentils for 2-3 minutes.
  2. Add turmeric and cumin powder and then add the water.
  3. Cook until the lentils and rice become tender.

Lentil Soup

Ingredients
  1. 2 Tbsp split yellow mung lentils (washed then soaked for 2 hours)
  2. 1/4 Tbsp Ghee
  3. 1/8 tsp turmeric
  4. 2 glasses of water
Method:
  1. Heat the ghee over a medium heat and cook (stir) the lentils in ghee for 2-3 minutes.
  2. Add 2 glasses of water and start boiling.
  3. Add the turmeric.
  4. When the lentils become tender, strain them. Keep the water & this is ready for the baby to have.

Balancing Baby Pancakes

Ingredients:
  1. 2 parts semolina
  2. 1/2 part wheat flour
  3. 1 part rice flour
  4. 1/4 tsp cumin powder
  5. 1/4 tsp coriander powder
  6. 1/4 tsp fennel powder
  7. 2 times of total quantity of water
  8. Little salt according to taste
Method:
  1. Mix all the ingredients together with water and stir until it becomes a good past with no lumps.
  2. Leave to sit for 5-10 minutes.
  3. Heat the pan and add 1tsp of ghee
  4. Spread the pancake mixture in a thin layer on the pan.
  5. On a medium heat, let it cook for a few minutes on one side and turn over adding a little more ghee.
  6. It is ready when the other side becomes light brown.
  7. Serve to the child. This is a delicious, nourishing and easily digestible meal.

Constipation Remedies for Babies

It is very important for the baby to have bowel motions every day. This allows the entire system to build for later on.
If constipation is there, please look at the foods the baby is eating and assess the overall health of mum.
Below are some remedies for constipation if it comes in children:
  • Tamarind stick - Inside a bunch of raw tamarind you will find a soft, flexible stick the size of a finger or bigger. With a tiny bit of tamarind on the end (like a match stick), stick it up the anus (very shortly, less than half an in deep). The baby will immediately have bowel motion.
  • Slowly massage clockwise circulate coconut oil in the navel.
  • Fibrous food for mother and child.
  • If still not working – 1 very small pinch of shodana vati powder in hot water before dinner with or without sweet lime.

Remedies for Babies with Digestive Problems

  • “Ajwain breath” - When crying because of stomach/colic pain, the mother must chew ajwain seeds and blow “ajwain air” into the child's mouth. Gives immediate relief to the stomach.
  • Janamghati (herb) - till 1 year - digestive problems.
  • Bonnissan (herb) - after 1 year, you can give forever. For digestion and to increase appetite.
RELATED ARTICLE: AYURVEDIC POST NATAL CARE PLAN

Dandelion Leaf Efficiently Blocks C-19 Spike Proteins From Binding to Human Cells

Hand reaching for the sky
A German university study found that the common dandelion (Taraxacum officinale), which is probably growing organically very close to you right now, blocks Covid-19 spike proteins from entering your body.
Your body has little “keyholes” (receptor sites) that are the landing entrances for spike proteins (SPs) that are attached to the Vaccines to enter into your body.
One way you can help put up a “No Entry Gate” is by eating dandelion. 

How does it work?

Researchers found dandelion to block protein-to-protein interaction between human ACE2 cell surface receptors and a variety of five Spike Proteins.
The fact that it blocks a variety of SPs is very valuable since the virus is continually mutating (thus new Vaccines need to be continually released, to keep up with the natural and intelligent process of mutation).
Researchers showed dandelion blocked not only the Virus in its original spike D614, but also for its mutant forms (D614G, N501Y, and mix of K417N, E484K, N501Y) in human HEK293-hACE2 kidney and A549-hACE2-TMPRSS2 lung cells.

Become adaptable to the every-changing environment, just like a dandelion (they can grow through concrete!).

“Infection of the lung cells using SARS COV-2 spike pseudotyped lentivirus particles was efficiently prevented by the extract [of dandelion] and so was virus triggered pro-inflammatory interleukin 6 secretion.”
Don’t solely expect the dandelion leaves to protect you against Covid-19 and Spike Proteins that are shed from those who receive the Vaccine, implement other measures to boost immunity and thrive (diet, lifestyle, sun, vitamine D, abhyanga, nasya, meditation etc.)
Hit up a local foraging workshop near you and learn to identify edible weeds (in Sydney check my man @theweedyone), or if you can’t forage, you can buy dandelion from farmers' markets or Asian groceries.
Dandelion growing through wooden pole

Dandelion leaves: a close acquaintance of mine

Leaves like the tooth of a lion (“dent de lion”) are available all year long (perennial).
As bitter as you choose (cooking more = less bitter) but I do suggest keep dandelion leaves bitter to pacify your pitta  , clean your liver and make your bile flow like a river.
Freshly foraged leaves provide more Prana (life-force) to deliver this weed winner into your body so you can glimmer.
A tip: Forage sustainably as always and know where you are foraging (is it sprayed?)
Dylan Smith carrying dandelion leaves after foraging

How to consume dandelion leaves

First, wash the leaves.
I like to add the leaves to my food - at the end of cooking, just before I turn off the flame.
Then I mix the leaves in with the hot food and that lightly cooks them, maintaining the bitterness (but not too intense for the taste buds).
The root was not researched here, but the root is medicinal in other ways, it's very tasty, like a more fulfilling and nutritious potato - that you will have to add in much earlier in the cooking process.
You can also have the leaves in tea, though that seems odd for me as it is more of a leafy green vegetable.
A reminder that Dandelion is not the be-all-end-all treatment for anything mentioned here. It may be one (tasty, easy, very cheap/free. fun) way to help protect your organism 💚.

Do you forage dandelion? Where do you get it from? Comment 👇

Foraging and Curing Olives

Olive tree

Season (Kala)

As we exit the northern solstice, “Uttarayana,” which is heat dominant (Agneya)  , and transition into the southern solstice, Daksinayana, cooling and moon dominate (Saumya), here in Australia, the earth moves a little more away from the sun in the southward direction.
Seasonal transition (RtuSandhi ऋतुसन्धि) is a significant event in Ayurveda. Not adapting to the outer environment and supporting your biological changes which vulnerably occur at this sandhi (transition) time is considered one of the significant causes of disease.
So that is why in the Vedic culture, 9 nights are designated at these times of transition. These nine nights (Navratri) are provided to go more inward (opportunity for enhanced spiritual connection), eating less or some types of fasting so your cellular energy can be utilised on other biological functions than predominately digestion, and eating certain foods and herbs to assist with this transition.
Here in Australia at this time of year (around late April), nature provides olives. Ripe and ready on the tree to be brined and cured.
Olives being fermented and rich in Lactrobacillus bacteria have the action of sparking up the digestive fire (deepena karma).
This naturally aligns with nature because by the time these olives are cured and ready to eat, it’s winter, and the digestive fire is stronger as it huddles in to keep the body warm and digest higher protein and fatty foods to keep us insulated as we hibernate through winter.
Olives have a delicious abundance of monounsaturated fat. This coupled with biophenol anti-oxidants, helps regulate cholesterol by preventing the bad cholesterol in the arterial walls and supporting the good cholesterol for heart, brain and hormonal health.
Dylan Smith harvesting wild olives
Overall inflammation is reduced in the body by the phenolic compounds in olives when they are had in moderation
However, olives are quite salty and heating. So make sure to consume them in condiment sizes and eat them seasonally - in winter. Pitta types   should eat less of them as they can increase this fire which may manifest as skin diseases, acne, irritable bowel syndrome, hyperacidity and anger/irritability.  
So my fellow Australians and those around the world who are reading this or saving it for when your season comes, look for some wild or generous olive trees and have a go at curing them…

Brine and Cure Method

Brine cured olives are absolutely delicious!
The basic principle of curing olives is that you are using water and salt to extract the glycoside from them - the chemical which makes olives very bitter when picked. Then you are left with sweeter, bitter, salty tasty fruits.
  1. Soak olives in water - Put your olives in a bowl or esky or drum of pure room temperature water. (It is good to have a tap as you will be draining the water and refilling regularly). Or you can sit your olives in a strainer in a bowl of water for easy removal and water change.
  2. Cover the vessel and leave for two days.
  3. After two days, empty the water and refill with new water.
  4. Repeat this process for about 14 days total. (If you forget about your olives for an extra day or two, that is fine).
Brine Cured Olives
Now it’s time to brine…
  1. In a big jar mix 1L of pure warm-hot water with 100gm of salt non-idolised good quality salt. Warm-hot water is used so that the salt can dissolve evenly throughout the water.
  2. Note you can make 5L or 20L of brine (highly concentrated salty water). Whatever you want. Just ensure the water to salt ratio is 10:1 (10% salt). So if you are doing 5L of water, add 500gm salt.
  3. Once the jar of salt water is cooled to room temperate, add your olives in until they reach the top of the jar. It is good to squish them down tightly in. They should be fully submerged under the brine. To achieve this, add a small plate or some big flat rocks to weigh the olives down.
  4. Keep your jar of olives in a dark place with a stable temperature (like a pantry).
  5. How much time to brine? -  This depends on the size of olives, the ripeness, how long you did the water stage for (if at all, you don’t have to do this stage but it makes the olives tastier and smoother), how salty you like your olives .
  6. Taste your olives after they’ve been in the brine for 2 months and get to know the taste of brining olives. This can take 4-12 months for them to be ready.
  7. After the brine stage - When they are ready, you should strain the brine (this will be very bitter).
  8. Then store your olives by adding them into a new brine (this lasts for up to 6 months), in olive oil or in 50:50 vinegar and water solution.
  9. Add herbs and spices like rosemary, fennel and lemon slices is good to add at this into the jar for the storage phase until you eat them all.
  10. Enjoy your very own brine cured olives!
Have you ever brine cured olives? How do you use olives in your cooking? Comment below 👇
Olive brining recipe adopted from @milkwood

Related Reading: Foraging & Eating Seaweed ~ Australian Golden Kelp


Relishing The Play of Life w/ Integrity, An Open Heart & Curious Creativity | Pete Evans #056

Pete Evans' Podcast Banner

Pete Evans is an internationally renowned and household chef, restaurateur, author and television presenter.

Pete has recently been attacked, threatened, trolled and been an outlet for others to release their stress as he authentically shares content about natural health and civil freedoms that confronts mainstream narratives. 
Pete has been heavily censored and kicked off Facebook (he had 1.5 million followers) and instagram (300K followers), and is taking advantage of the destruction of various systems to increase creativity. 
Pete Evans
It is very clear from conversing  with him and hearing him speak that he has a very curious and open mind, and a big heart. 
Pete’s passion for food and living a healthy lifestyle inspires individuals and families around the world.

In this Episode we Discuss:

Pete's daily routine (dinacharya).

Getting in touch with nature as frequently as possible and learning from its vibrancy and constant change.

Pete's story (in regards to his passions)

Going from celebrity chef to activist, film maker, author and authentic spokesman for civil freedom and natural health. 

Working with Dr. Joseph Mercolla for various publications and a first glimpse into cancel culture. 

The ups and downs in life, and how to deal with them by welcoming change and staying mindful.

Pete Evans meditating on a beach

Mainstream Media and Systems of social norm enforcement

The media and government “pushing” the C-19 vaccine agenda

The inevitable crumbling of the systems that survive out of enforcing control and destroying the sense of collective wellbeing.

The emergence of new social platforms and systems of transformation in face of this unavoidable change. 

Cancel Culture, Tribalism, Threats and Trolls

Food and Nutrition:

Getting in touch with your inner being to make individual dietary choices vs. being run by the establishment's norms and tribalism

Organic in-house cattle farming and conscious meat eating 

Experiencing first-hand the culinary practices of the native Bardi tribes in Western Australia and other native communities. 

Pete’s most recent culinary ventures into South-American-style smoking of foods.

Pete Evans Cooking

Resources

Pete Evans personal website

Evolve network - invented to create the world's largest databases of mind, body, spirit content. (Subscription as of right now is 100 AUS per year, or 10 AUS a month)

Telegram app - social media alternative.

CoinSpot - The crypto wallet we recommend 

Amber app - crypto app

Pete's retreat centre, near Murwillumbah, Northern NSW

Support The Show

Please leave me a comment below (I love to read every single one).


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Please seek advice from a qualified practitioner before starting any new health practice.


3 Actual Attributes About Apples to Apprehend

Dylan Smith, practitioner of Ayurveda, foraging apples

1. Apples are a dirty fruit

Apples are one of the most pesticide-contaminated foods in the world.

Apples are ranked in the top 5 of the Environmental Working Group’s (EWG) 2021 "Dirty Dozen" list along with strawberries, spinach, kale, silver-beet/collard greens and nectarines as produce with the highest amount of toxic chemicals.

2. Pervasive synthetic waxes

Apples, even if organic! are coated with multiple edible synthetic waxes to make them look shiny and to seal the moisture to extend shelf life.

Waxed apples may look glossy, shiny and firm, but they could be soggy & tasteless under their skin.
Although these waxes are classified “edible” by government authorities who hardly care about your health or science, they are very hard to digest and chances are they will turn into a toxic sticky substance (“ama”) that leads to disease.
Ironically, apples have their own natural wax which actually supports digestion, but this is scrubbed & washed off during the cleaning process of some farms.
Apples, an excellent fruit according to Ayurveda
Synthetic waxes on apples are hard to wash off, and essentially you got to peel them off to remove them. This is a shame as you miss out on beneficial antioxidants and fibre that was intended to keep the doctor away everyday.

3. Ayurvedic Properties of Apples

Apples in Ayurveda are known as Seva सेव

  • Rasa (taste): madura (sweet)
  • Virya (potency): sheeta (cooling)
  • Vipaka (post-digestive effect): madura (sweet)
  • Doshas: VP - K+
  • Gunas (qualities): guru (heavy)
  • Therapeutic affects: 
    • Apples help improve your taste capacity, hence digestion.
    • Apples provide aphrodisiac effects & increase semen.*

What apples to eat?

Of course organic, but unfortunately you will still get added waxes because national organic certification programs (like USDA) allows waxing of organic fruit if it is a non-synthetic, food grade substance (e.g beeswax, shellac), but these still cause ama.

Go explore and forage wild or feral apples.

The Snowy Mountains of NSW are absolutely flourishing at this time of year! We made apple pies, cakes, crumbles, charoset (a traditional Jewish recipe for passover, consisting of apples, wine and nuts) & apple scrap vinegar with cores & peels.
Wild apples are more common than you think.  If you harvest at the right time of the season before the birds do, you’ll have an abundance of days to keep the doctor away.

*Bhāvaprakāśa Pūrvakhanda

Related Reading: Feature Food: Banana (“Kadali”)

Did you know these attributes about apples & their properties according to Ayurveda? Comment below 👇

Cooked slices of Apple

Pass the Saltbush – Salt Grown on Land & In Gardens (Australian Bush Tucker)

Dylan Smith next to a Saltbush Plant

Instead of importing salt from overseas or even from other states (salt from the Murray River or great lakes of Western Australia), Ayurveda advises to get your salt (and any other food item) from your local habitat (“desa”).

Last week, while spending time with a local indigenous family, one of the knowledgable fellas convinced me to stop buying salt, and rather, replace it with very salty wild leaves harvested from land.

This highly resonated with me and aligns with the principles Ayurvedic nutrition.

Even though Ayurveda says “the best salt is rock salt,” (usually Himalayan rock salt), the priority is to get salt from your local area (“desa”), since nature’s local harvest is providing the antidote to the biological influences you incur from your local habitat and climate.

Right on the low coastal rocky cliffs near where we were camping, scrambling among other shrubs, I found a “ Sea Berry Saltbush Plant ” also known as (Chenopodium candolleanum).

There are many other varieties of the saltbush plant, and I was shown others and tasted them, (such as Ruby Saltbush / Enchylaena tomentosa, pictured right).

But it was the semi-succulent glossy leaves of Sea Berry Salt Bush that won my taste buds. Very salty leaves (hence a potential replacement for salt) but also herby in flavour. The slimy texture (picheela guna) is one component that I love. Plus, it has bunches of edible bright red berries.

Note, in Ayurveda it is recommended to use a variety of salts in your diet (rock, sea, lake, mineral, black, earth, alchemised etc.), even if you import some, that is beneficial (spice-trade routes), but I recommend your primary salt of choice should be as local as possible.

If you want to learn how to forage for food, attend a local workshop. In Sydney I recommend Diego Bonetto.

If you want to buy Salt Bush, you can get dried (not as juicy as fresh) from my favourite spice company (by far) Herbies.

Image credit for Ruby Salt Bush: Paten Park Native Nursery


Rock Salt: The Best Among Salts (Saindhava Lavana)

Himalayan Rock Salt

Amongst the fives types of salt (rock, sea, black, earth, alchemised), rock salt (Saindhava) is "the best" according to Ayurveda due to it's healing properties.

Rock Salt:

  1. Promotes agni (digestion)
  2. is aphrodisiac
  3. conducive for eye sight
  4. good for the heart
  5. alleviates all three doshas (bio-energies).(1)

Rock Salt is Uniquely NOT Heating

All varieties of salt are heating (usna virya), but rock salt is unique as it's not heating and doesn't cause burning sensation. Additionally, this type of salt carries a slightly sweet taste.

This is why rock salt does not aggravate pitta or the eyes.

More Benefits of Salt:

Like all salts, rock salt has several healing properties:

  • produces more moisture inside the body,
  • improves taste,
  • helps digestion,
  • can enter through minute pores (suksma), penetrates deep
  • promotes elimination of wastes.
  • Salt is helpful for vata.(1)

The Unsustainable Truth About Rock Salt

HOWEVER, if you live outside of Asia, I recommend you only use rock salt in small amounts.

Sure this trendy condiment looks good in pink on your kitchen table, but...

Eating Himalayan Rock Salt far from the Himalayas just doesn't make environmental sense, especially when there's locally produced mineral salts you can consume in its place.

Himalayan rock salt is a finite resource that is mined. This means once salt reserves are depleted, they will be gone. For good. Himalayan Rock Salt also has huge! food miles.

Eat Local Salts

In Australia, we have a wonderful range of mineral salts like the Murray River (you can get your flakes in pink to) and lake salt from Western Australia.

From Europe and USA you have lovely local sea salt available (although sea salt should be had in little quantities).

Diversify Your Salt Intake

Overall, consuming all gives types of salt (pancha lavana) is the best to ensure optimum mineral levels and maintain good health.

It is also wise to implement other salt vegetables like seaweed/kelp and saltbush.

Related Reading: Pass the Saltbush – Salt Grown on Land & In Gardens (Australian Bush Tucker)

Dylan Smith foraging seaweed

What is your favourite type of salt? Comment below👇


References:

  1. Astanga Samgraha of Vaghbata, Sutra Sthana