All posts filed under: Superfoods

Honey – Nectar or Poison?

Honey, nature’s sweet nectar, was considered by the ancient Vedic sages as one of the most exceptional food items available to mankind. It constitutes unique medicinal properties par excellence. And all this certainly still prevails today, but only when used properly. In stark contrast, honey when heated is considered fatal and is classified as poison. Not only did ancient vedic sages clearly warn civilisations about this, but now modern science is proving ancient wisdom by confirming the toxicity of heated honey. I understand that these words condemning heated honey seem harsh, radical and perhaps rather shocking. But many sages (who are considered authentic authorities on the science of life that is Ayurveda) used these exact words for this topic. And by the way, this language was rarely used. I personally consider heated honey as the #1 Biggest Flaw in The Post Modern Era Diet. The Importance of Honey Honey is a medicine, not so much a food. Honey is only good in little quantities. This is “because of properties like difficult digestibility, dryness and astringency.”(1) …

Kanji (Rice Gruel) Recipe

Kanji is a well-cooked rice soup that is very easy to digest when a light meal is required (in the evening, or whenever agni/digestion is low). It is as nutritious as it is digestible and is very useful as a short-term diet to quickly clear undigested food from the system (a day of kanji or even one meal of kanji works wonders after any eating “mistakes”). Cooking Procedure: • Boil good white rice in a generous amount of water in an open pot (approx. 1/2 cup rice to seven cups water—adjust proportions according to need) • Cook until it gets a very fine, smooth structure and the rice is almost completely dissolved. • 10-15 minutes before it’s done, add a spoon of roughly crushed cumin seed and ajwain seed, with a little black salt for taste, or rock salt. • After cooking, can keep the kanji in a thermos so it is hot and ready to eat whenever you are hungry (kanji can be taken any time of day when you are hungry). This is a great food …

Bed-Time Golden Milk Tonic

Just like grandma used to cook up for you with love and foresight. This nightly sleep aid and anabolic tonic holds great wisdom, incorporating one of the most nourishing foods: cows milk, with the intelligence of natures herbs and spices. You’ll sleep like a baby and super charge overnight. Dreaming of a Good Night’s Sleep? If you are having trouble getting to sleep, waking up throughout the night, or any sleep disturbances, this Ayurvedic remedy will reduces your stress to allow you to switch off. Supersede the Stress Insomnia, which can increase the risk of most degenerative diseases,(1) is mostly caused by stress. When we are under stress, cortisol levels (stress fighting hormones), do not decrease, rather, they keep us revved up throughout the night, and we don’t have the energy to calm them back down. Modern science has once again proved ancient wisdom by showing milk has certain peptides that lower cortisol and support sleep by 50%(2). The improvements of sleep are remarkable: Promotes deeper sleep (3) Supports more restorative sleep (3) Provides relaxation …

Herbal Formulations – Nourishing Rasayanas

  “Rasayana” = “That which promotes longevity” These ancient rasayana formulas restore balance and strength to the physiology from the deepest, most unified levels of mind and body. With the growing popularity of Ayurveda in Australia, increasing numbers of people are discovering the health benefits of the herbs and the essential role they play in healing and prevention. Ayurvedic herbs are designed to help support the body’s natural functioning and healing. They build strength from within so that your body can heal itself. You can take an anti-acid tablet, whether it is natural or not, and this may put more alkaline in the body and block acid from secreting. The Ayurvedic approach is take herbs that make your body naturally do it’s own job of balancing PH levels, fixing the digestion so acid is not excessively produced, and more. You can take a calcium supplement, but in contrast Ayurveda would prescribe herbs and other measures to enkindle and balance your digestion so that you absorb calcium from foods and the sun and secrete your own calcium. Not …

Mung Dahl Recipe

Mung is an easy to digest lentil that provides adequate protein. Used for both cleansing and building in Ayurveda, one can eat mung dahl everyday and not only will you gain complete nutrition and satisfaction, but soon this will be the stuff you crave! Anti-Flatulence Mung is the only legumes that is “vata balancing.” This means that, unlike every other type of beans or lentils, they will not produce any intestinal gas. They naturally are much easier to cook, digest, and assimilate. Promotes Sattva (“Purity”) Sattva is a quality in us that translates to “purity.” If Sattva is increased, then so is our inner stillness, clarity of mind and contentment. Love radiates and flows back to us in abundance, while the hormone oxytocin (also known as the “bonding or loving hormone”) is simultaneously secreting. Fresh, seasonal whole foods are predominately Sattvic, thus increases the Sattvic quality in us, based on the Ayurvedic law of “Like Increases Like.” This is why Mung Dahl is considered to facilitate spiritual growth and effectively detox the body. It has long been used to nourish babies and …

7 Ayurvedic Super Foods

According to modern science, food nutritionists, food industry leaders and dieticians, so called “superfoods” aren’t exactly “super.” Wikipedia describes that “Superfood is a marketing term used to describe foods with supposed health benefits..” The European Union has even prohibited the marketing of products as “superfoods,” unless accompanied by a specific medical claim supported by credible scientific research.(1) Not particularly inspiring…so I will redefine the word from an Ayurvedic perspective. First of all, there is no need to exaggerate that foods are “super.” Whatever one uniquely needs will be their superfood. Additionally, everything is actually superfood if you know how to transform and use it. In general, for a food to be “super” it must: 1.Promote ‘Sattva’ – Sattva is a quality in us that translates to “purity.” If Sattva is increased, then so is our inner stillness, clarity of mind and contentment. Love radiates and flows back to us in abundance, while the hormone oxytocin (also known as the “bonding hormone”) is simultaneously secreting. Fresh, seasonal whole foods are predominately Sattvic, thus increases the Sattvic …

KITCHARI: The Essential & Delicious Ayurvedic Dish

Beyond all other Indian meals, there is one considered to facilitate spiritual growth and effectively detox the body. Kitchari, pronounced Kich-ah-ree, has long been used to nourish babies and the elderly, the sick, and the healthy during special times of detox, cleansing, and deep spiritual practice. A simple porridge like blend of lentils, rice and spices, kitchari is a comfort and health food that has many nourishing and cleansing benefits. Everyone should eat Kitchari at least a couple to a few times a week to reset digestion and nourish your body and mind. Ingredients: Split yellow mung beans along with a long grain white, basmati, or red rice and a blend of traditional Indian spices. Why White Rice? White Rice is easier to digest because the husk has been milled off. While brown rice supplies more nutrients, the husk makes brown rice a little harder to digest. During cleansing, it is important to be gentle on an already compromised digestion. Generally brown rice is also ok. Red Rice is the best choice because it is most easily digested and is …

Ragi (Finger Millet) Porridge

What is Ragi? Ragi, also known as ‘finger millet’ is a popular cereal grown throughout Africa and Asia. It was introduced to India 4000 years ago and is grown in the Himalayas. It is generally purchased as a very fine pinky/brown flour which can be prepared as breads, dosas, porridges, puddings and cakes. It is an awesome and delicious flour in its own right. Properties of Ragi (Ayurvedic perspective) Rasa (Taste): Sweet Virya (Action): Heating Vipaka (Post-digestive effect): Sweet Qualities: Dry, Light Doshas: Balances Kapha, increases Vata and Pitta in excess. Medicinal Qualities Easy to digest Nourishing Treats high cholesterol, dull agni (digestive fire), diabetes, excess weight, and other excess kapha (mucus/fluid), (All millets have these actions.). Where do I get it? Raggi is not common in Australia (yet). You will find it in an Indian Grocery. RAGI PORRIDGE RECIPE PS. there is no chocolate, I swear, but it is tastier than chocolate, a little like a subtle cacao. The ragi roasted in ghee is what makes it look like melted chocolate. Gluten Free Serves 1 Ingredients: 2-3 tbsp …

Tulsi (Holy Basil) – The Queen of Herbs

Described as the most holy plant on earth in the ancient Vedic texts, tulsi is still revered today as holier than holy. For millennia, tulsi has been grown for spiritual purposes in the backyards of most Indian homes. Its branches are carved into beads and worn to enhance spiritual progress. Its fragrance is used to purify temples and the leaves are used in sacred ceremonies to honour God and heighten one’s awareness. What is not commonly known about the Tulsi plant are its best kept secrets, it’s medicinal value. It’s beneficial properties were originally undiscovered because the plant was so sacred that people wouldn’t ingest it out of reverence and respect. In Ayurveda, this miraculous plant literally links and heals one’s body, mind and spirit. English name: Holy Basil Botanical name: Ocimum Sanctum Also known as: The Queen of Herbs Adaptogen to Stress Interestingly, tulsi is both spiritual and medicinal for the same reasons. Tulsi not only helps protect the body from the degenerative effects of stress, but it also repairs the body from its …

The Lowdown On GHEE

What is Ghee? Ghee is the crown jewel that joins Ayurvedic medicine and Indian cooking. Ghee is clarified or purified butter. Butter is boiled in a specific way & the lactose components & milk solids are separated and strained to produce this concentrated golden substance, ghee. Hence, no-one is allergic to ghee. It’s a totally new product after the cooking process. Today’s western health scene is becoming aware and finally recognising the benefits of this “superfood,” that has been used in India for centuries. Let me explain the many benefits of using ghee in your everyday cooking… The History of Ghee For centuries it has been used as a cooking fat and a food ingredient, but true Ayurvedic tradition uses it in various medicinal preparations. It is still today used in ritual as an esteemed offering. The Rk Veda (a 3,500 year-old ancient Sanskrit scripture) says: This is the secret name of ghee: “Tongue of the gods” “Navel of immortality.” “Streams of ghee caress the burning wood.” “Agni, the fire, loves them and is satisfied.” This …