Ayurveda
(This is an excerpt from a University Of Metaphysical Sciences course at www.umsonline.org,
please feel free to visit the school website)
Ayurveda Introduction
Important Definitions
The Elements Of Life
The Doshas
The Natural Cycles And Dosha Energies
Personal Constitution
The Six Tastes
Ayurveda In Right Action
Ama Producing Food Combinations
Ayurvedic Essentials
The Four Goals In Life According To Ayurvedic Teachings
Ayurvedic Recipes
Conclusion
Bibliography
Written by Tina Ball
Introduction
The Ancient Wisdom Of Natural Balance
"The same stream of life that runs through my veins night and day runs through the world and dances in rhythmic measures. It is the same life that is rocked in the ocean-cradle of birth and of death, in ebb and in flow."
—Rabindranth Tagore
Approximately 5-10,000 years ago Hindu holy men called Rishis went to the Himalayan foothills to meditate and look into their own personal awareness on curing human disease. Realizing that no person could gain enlightenment while suffering from mental or physical disease they strove to attain knowledge of how to maintain a healthy body. At their returning they transcribed the acquired wisdom into a text called the Charaka Samhita which became a part of the Vedic (science) scriptures. This Indian book of knowledge has been studied over time by generations of sages and has become what is now known as Science of Life or Ayurveda. This ancient system of health is one of the most holistic and complete forms of medicine. Focusing on the body-mind synergy and spiritual balance is an art of attaining greater awareness of self in context to the rest of nature.
In Ayurveda, David Simon, M.D. states in his course Training The Mind, Healing The Body (1997) health is not the absence of disease, disease is the absence of health. It is striking to find that the Ayurvedic framework, discovered without the methods of modern day testing, is being proven and backed by the science of today. Articles in mainstream media continuously cover the benefits of herbs such as turmeric and cumin, whole grains, fresh organic vegetables, and a variety of colors and taste in our food.
Practitioners of other health care systems, as Doctor Simon recites, are finding Ayurveda can be used as a basis upon which to work. What was true for those sages centuries ago is still true for the human body today. The basic principals of Ayurveda are ageless and universal. They are not bound by environment, lifestyle, or time. Once a grasp of the fundamental concepts of Ayurveda are gained it is a wonder why this philosophy has remained such an untapped source of balanced health for thousands of years.
The power of Ayurveda lies in the notion that we, as human beings, are an inherent part of the natural universe. According to Ayurveda, everything can be a medicine or a poison, states Judith Morrison in The Book of Ayurveda (1995), depending on how it is used. By paying close attention to the basic elements that exist in all things and how they reside inside our own unique body and mind, we have the knowledge to strive for and maintain perfectly balanced health. Moreover, Morrison continues, Ayurveda acknowledges that no treatment or remedy is appropriate for all people or in all circumstances.
Diet plays an important role within the timeless tradition of Ayurveda, but many aspects of its science will not be covered fully in this course on nutrition. Ayurvedic doctors called Vaidyas are trained for 4-6 years in the art of practicing this medicine. When a person is seen by a Vaidyas they not only treat the disease with diet, but may give suggestions regarding daily routine, herbal treatments, massage, exercise, music, aromatherapy, and mental and spiritual practices.
Within this course we will gain an understanding of the Ayurvedic approach to diet and its important role in maintaining freedom from disease. This course will cover the basic concept of the great elements of life, the doshas, the influence of doshas on the daily, seasonal and life cycles, personal constitution, the six tastes, undesirable food combinations, the complementary foods to achieve health, and the perfect daily routine for health.
In Ayurveda it is believed that a person should know ones own mind-body disposition well enough to understand what foods are needed to balance their system every day, within every season. This is the path to everlasting health. Ayurveda could be perceived not only as a practice of healing, but a science of maintaining the health that was intrinsically ours since birth.
Important Definitions
Agni: The power to digest the world. In a human being, it means the process of transforming all the different kinds of energy and information that our bodies receive and converting it into the matter of our body. Depending on the strength of one's Agni, it determines a person's ability to break down what it receives into the essential elements of life, earth, fire, air, water and ether, ingest what's needed and eliminate the rest. This is not just limited to food, but also includes ideas, information, and experiences.
Ama: The undigested toxic matter of the body. It can originate from undigested foods, thoughts, or improper actions. The build up of these toxins are the cause of all disease.
Ojas: The final product of proper digestion and assimilation of food. The pure, subtle energy of a healthy system. It is said to enhance vitality, strength, immunity, and well-being.
Sattvic: The highest quality of Ayurvedic food meant to maintain blanched body-mind-spirit connection. They include organic vegetables, milk, fresh and dried fruits, nuts, legumes, whole grains and clarified butter.
Rajasic: Medium quality foods that are higher in protein and more difficult to digest. Sweets, aged cheeses, fried foods, eggs, nightshades are all Rajasic foods.
Tamasic: Foods that are low quality such as chemical and preservative laden, processed, fermented, frozen, canned, or leftover from another meal. Foods that are not whole. They are stripped of nutrition such as alcohol, meat (thought to contain the negative energy of the scared and helpless animal), drugs and tobacco, popcorn and other salty snack foods.
The Elements of Life
Ayurveda views each person as a unique combination of the five great or primary elements. These elements of space (ether), air, fire, water and earth are the components of all of life. Our bodies, our minds, as well as our food, is made up of combinations of these elements to create certain physiological functions.
- Space is the pure potential of all things. It is the eternal background for all things to occur. It is the pores through which cell membrane transfers information. Things come and go, but space is always existing, witnessing, and omnipresent. Even the things we consider the densest in the world, like lead, are still comprised of mostly space. Shubhra Krishan describes in her book Essential Ayurveda (2003), "It's the medium through which you can connect with your consciousness... Once you tune into yourself, your mind's finest impulses travel through ether to seep into your consciousness,and that is the first step toward returning to the instrument of your being."
- Air represents the potential for movement. Without air or Prana all else ceases to live. Anything with movement has the quality of air. It is that which all else is brought from one place to another. Thoughts, food, waste, energy and reproductive fluid all travel with the power of air.
- Water is the principal of cohesion. It's representative of the attractive forces in the universe. It brings things together. It also lubricates and cleans. From blood to mucus to the protoplasm that fills your cells, water is the element that keeps things running and moving smoothly.
- Earth is the solid matter of life. It is the foundation of our structure and support. Bones and muscle, the heaviness of our bodies, all of these have the essence of earth.
- Fire is the element of change or transformation. By adding fire we change water into gaseous state. It is this conversion of one state to another. Fire is the burning of fuel, just as our digestion demands food with its fire in the belly called hunger. The spark in our eyes, rosy cheeks, burning desire and boiling blood are all language relating to the fire that exists in us all.
The Doshas
Understanding The Doshas
Further understanding of these primary elements is the three basic types of energy or functions that are present in every body and all of nature. These principals of vata, pitta and kapha can be related to the basic biology of life. The meaning of dosha is "fault" and in Ayurveda it is understood that the vata, pitta, and kapha energies, when out of balance, can create ill health. It is through considering the doshas, and the disequilibrium that needs correcting, that we gain the information to eat foods that help pacify arising health problems.
Understanding Vata, Pitta, and Kapha
- Vata is the combination of ether and air and is the principle of motion. It governs breathing, blood circulation digestion and nerve impulses. Vata has dry, cold, light, irregular and moveable qualities. It is the instigator of creativity, flexibility, cheerfulness, high energy, elimination and alertness. Vata is seated in the colon and when it becomes out of balance its symptoms are often excess lower bowel gas. Excess vata can also cause loss of weight, dry skin and hair, sleeplessness, forgetfulness, fear and anxiety.
- Pitta is the principal of metabolic heat and conversion. It is the combination of fire and water elements. When regarding pitta think of stomach acid, very important but damaging when out of balance. It is the dosha of transformation and assimilation. Pitta energy brings courage, understanding, knowledge, organization and focus. It has the qualities of moisture, light, penetrating, fluid, and chemicals. When out of balance, pitta tends to cause hot temper, skin disorders, impatience, fever, heart disease, and heart burn. In the small intestine, it is the cause of poor or proper digestion depending on its state of balance.
- Kapha is our stability and is comprised of earth and water elements. Think mud! Its qualities are straight, dense, oily, slow, and static. It is the dosha that keeps our joints lubricated, our membranes moist and supports and comforts our bodies. With kapha energy we feel strong, stable, affectionate and forgiving. Seated in the lungs, kapha energy out of balance can create congestion and excess mucus. Kapha dominant people are prone to depression, laziness, being overweight, diabetes, constipation and cold pale complexion.
The Natural Cycles and Dosha Energy
The dosha energies not only affect our physical and emotional well being, but also regulate our biological clocks. Times of the day, the seasons, and our age are all regulated and influenced by the doshas.
The twenty four hour in a day have two key four hour periods for each dosha:
| Kapha hours | 6-10 a.m. | and | 6-10 p.m. |
| Pitta hours | 10-2 p.m. | and | 10-2 a.m. |
| Vata hours | 2-6 p.m. | and | 2-6 a.m. |
This is important to know when considering the importance of sleep. Pitta assimilates everything from the day before (both food and information) from 10-2 a.m. If we miss this time of rest we crate toxic ama in the body. Also, if we do not go to sleep before 10 p.m., the end of the kapha period, we may get new energy from pitta and have difficulty getting to bed. If we do not wake before 6 a.m. we may feel lethargic from the kapha influence of this time. Pitta time in midday is the time of strongest digestive fire. This is the time to have our biggest meal. Ayurveda respects the natural desire to not eat breakfast until 10 a.m. because any food eaten without appetite becomes toxic in the body. Vata times in early morning and evening are best for exercise and creativity.
The seasons also have an underlying energy of the doshas. It is important to have an awareness of the attributes they encompass so adjustments can be made in compensation for the imbalance that can occur due to light and weather changes.
| Pitta season: | mid-June to mid-October |
| Vata season: | mid-October to mid-February |
| Kapha season: | mid-February to mid-June |
The summer heat of pitta can be balanced with lots of sweet ripe juicy fruits. The cooling effects of broccoli, celery, carrots, cucumber and zucchini are pacifying to pitta as well as spices such as fennel, mint and coriander in a cool yogurt drink called Lassi (see recipe section).
The vata fall season loves sweet, warm food cooked with spices like cumin, ginger and turmeric with natural immune boosting qualities. Including warm baths and personal massage keeps dry cold vata pacified. Plenty of fresh vegetables and fruit keep vata moist and happy.
The cold dampness of winter gives way to a spring time for eating light, kapha pacifying foods. Warm whole grains, leafy greens low in oil with lots of spice to help detoxify the winter accumulation. Fresh air and moderate exercise are also beneficial to kapha aggravation in early spring.
The cycle of birth and death also reflect the doshas. As we evolve through life we move from kapha, pitta and vata according to our age.
| Kapha life phase: | birth-30 years |
| Pitta life phase: | 30-60 years |
| Vata life phase: | 60-death |
Childhood is dominated by the strong tissue growth, nourishment and development needs of kapha. This phase dominates between birth and age thirty.
The pitta phase begins before the end of kapha phase and gradually dominates in that part of life, supporting focus and change. Lasting between ages 30-60 years, pitta symptoms such as heartburn can be more dominant.
Vata begins around 55 years of age with menopause and less activity. This phase starts the consideration of retirement and rest. Symptoms of dryness and less resilience to illness can occur. It is a time for avoiding those foods high in protein and hardest to digest. Although these phases cannot be avoided, they can be witnessed with conscientiousness to make sure aggravation is not left unattended, creating discomfort and diseases.
Personal Constitution
In his article AYURVEDA: A Brief Introduction And Guide (1996, 2003), Dr. Vasant Lad explains, "Just as everyone has a unique fingerprint, each person has a particular pattern of energy,an individual combination of physical, mental and emotional characteristics,which comprises their own constitution." This blend of mind, body and spirit is the key to knowledge and understanding which foods will support each unique system.
It is sometimes mistakenly thought that a person only has one dosha, but the opposite is true. Our lives would not exist without the energy of all doshas, but sometimes one and often two dominate. This unique combination of elements, determined at conception, is an individual's "personal constitution" or Prakriti. Although this constitution can be disturbed and effected by time of day, seasons, age as well as environmental stresses such as relationships, trauma, food and weather, this basic constitution is lifelong, similar to our genetics, and never changing. It is this personal state of balance that is ours to discover and keep in a healthy state.
The best way to determine a dosha type would be to visit a Vaidyas, who uses many factors such as pulse and a person's answer to certain questions to diagnose dosha dominance. Observe the following statements and find which one or two categories describe you best. Give each statement one point if it applies to you and compare the totals to find your dosha dominance.
Vata:
I am thin and gain weight with difficulty.
I am fast acting and thinking.
I am alert and enjoy talking.
I am either very short or very tall.
I learn quickly, but forget things quickly.
I do not like cold, dry weather.
My skin is rough.
I tend to be anxious and worry in stressful situations.
I have irregular sleep and wake frequently.
I have irregular digestion and eating habits.
I tend to have gas.
I am often indecisive.
Warm hot food comforts me.
Score:
Pitta:
My body is medium build.
I can eat and digest well.
I am a perfectionist.
My hair is fine and graying.
My actions are forceful and precise.
My favorite foods are cold.
My body tends to be warm.
My mind is keen.
I have the tendency to be impatient and quick tempered.
I have a strong appetite and cannot skip a meal or I get irritated.
I am an organized person.
My memory is good.
I do not like hot weather.
I have freckles and moles.
I get frustrated when things do not go my way.
Score:
Kapha:
My body build is heavy and solid.
I am strong and muscular.
My skin is oily and smooth.
I have a steady and slow disposition.
I don't enjoy cold, damp weather.
I am a peaceful, calm person who rarely loses my temper.
I tend to be frugal.
I can be lazy.
I have trouble grasping new information, but have great long-term memory.
I enjoy having daily routine.
I gain weight easily and have trouble losing it.
I sleep soundly, and sometimes too much.
I can easily skip meals.
I have thick, dark hair.
Score:
Often the scores will show dominance in two types. In this situation the person would be, for instance, a kapha-vata or pitta-kapha according to what scores where highest. Less often there is one dosha dominant and very rarely do people score the same in all three types.
This simple diagnosis can be an initial step toward understanding your personal constitution. Beyond this basic information, a person must find what food effects are by daily observance of how one feels after eating. Once there is an established basic guideline according to the foods that balance a person's dosha type, a person is on the path to understanding one's true nature and relationship to the six tastes.
The Six Tastes
Sweet, sour, salty, pungent, bitter and astringent are the six magical tastes that give us the clues as to what five great elements that exist in the food we eat. According to Ayurveda, nature guides us toward the foods that it wants us to have according to the way things taste. If nature only wanted us to have a little of something it gave the food a bitter taste, like kale. Sweet is easier on the pallet and so those foods are seen as very nurturing foods. All these tastes are made up of a combination of the elements, just as we are, and so have influence on the doshas and their balance within us.
Sweet consists of the elements of earth and water. So, as you might think, sweet tastes increase the kapha dosha in the body. Sweet builds bulk; it's very nurturing and soothing. It softens and calms. Some sweet foods are meats, fats, bread, pasta, grains, fruit, milk, potatoes and sweeteners (except for honey which is thought of as astringent and aggravating to pitta).
Sour has earth and fire elements and tends to affect both kapha and pitta. Sour increases appetite, stimulating and promoting digestive fire. It is also helpful in decreasing gas in the body. Derived from naturally occurring acids, foods such as yogurt, chutney, tomatoes, vinegar, cabbage, and citrus all have the sour taste.
Salty has water and fire, influencing kapha and pitta as well. It has a laxative and sedative effect. Pickles, chips and any food that contains salt have these influences.
Pungent is fire and air, increasing pitta and vata. These components aid digestion, and warm the body to detoxify and cause excretion. Eating spicy food causes the body to sweat and the nose may run. Carried by essential oils, spices such as pepper, chilies, mustard, clove, ginger, and garlic are all pungent. Radish is a pungent food.
Bitter is air and space, increasing the vata dosha. Thought of as depleting to the system, this taste is recommended for people trying to lose weight and rid the system of toxins. New discoveries are being made in food science supporting the amazing health effects of the alkaloids found in bitter foods. Bitter taste is carried in mostly green leafy vegetables, but also zucchini and eggplant. Bitter herbs such as turmeric and fenugreek are used for detoxification and as anti-inflammatory.
Astringent tastes have air and earth, but are found to increase vata and decrease kapha because the air influence is so strong. Black teas, cranberries, walnuts, cashews, hazelnuts, sprouts, apples, lettuce, pomegranates, berries and legumes are thought of as having compacting effects. They are binding and cause constipation. Often the astringent taste is the result of tannins in the food.
The basic concept of the Ayurveda diet is that we should include each of these tastes in every meal to maintain a balanced system. Although it may seem overwhelming at first, some foods contain more than one flavor. With a little practice it can be very easy to fulfill the need for each taste.
When the doshas are balanced a person should naturally lean toward the flavors that are keeping the health in check. As a result of imbalance, the intellect can tend to make mistakes by following cravings of the irritated dosha, causing even further aggravation. For example, when kapha is aggravated, he or she may crave doughnuts. However, what is really needed is a light, spicy meal. The chart below shows what may pacify or irritate the doshas. Notice that vata and kapha are exact opposites.
Increase/Aggravates, Decrease/Balances
Vata: Pungent, Bitter, Astringent, Sweet, Sour, Salty
Pitta: Pungent, Sour, Salty, Sweet, Bitter, Astringent
Kapha: Sweet, Sour, Salty, Pungent, Bitter, Astringent
What are some of the clues to imbalance? The following information is the body's way of letting us know what it needs. Although there may be discomfort and cravings, it is important to listen and pay attention to the messages the body sends so we can take the right actions for relief.
Vata gets out of balance with emotional stress. Vata type people tend to be sensitive to distinct changes in sleep, eating, thirst, exercise and sex. A fall, deep injury or fasting diet tends to agitate vata. The signals that vata is out of whack is when someone finds themselves anxious, sleepless, constipated and losing weight. When vata is out of balance they tend to be emotional and indecisive with accompanying symptoms of chills, cramps and pain.
To calm a vata imbalance, keep warm and avoid stimulants. Regain control with daily routine and eat more warm, oily, heavy, sweet, sour, and salty food. Make sure to avoid raw, light, dry, cold, bitter and astringent food. Spices to pacify vata include cumin, fennel, ginger, cardamom, and cinnamon.
Pitta imbalances are observed by anger, sarcasm, bossiness and irritability. Induced by over exposure to the sun, sour food, work, deadlines, lack of food, and frustrating situations, pitta agitation can also be diagnosed by fever, yellowish complexion, skin inflammations, and upset digestion. A person might also feel soreness, heartburn, ulcers and hot flashes with pitta imbalance.
To reduce pitta, use cooling spices and foods such as coriander, fennel, cardamom, asparagus, potatoes, celery, and cucumber. Take time for yourself to have cool baths, eat on time and drink plenty of water. Avoid hot weather and food.
Kapha out of balance is experienced when these normally strong affectionate people have feelings of fullness, loose joints, lack of desire, reoccurring respiratory or sinus problems, and excess weight. A person might complain of joint pain, lethargy, and excess fluids. This aggravation is most often caused by depression, excess sleep and heavy, oily foods.
To pacify the kapha irritation a person should wake before 6 a.m., get moderate exercise, give himself or herself a daily warm massage and eat light, dry, warm, stimulating foods with pungent, bitter and astringent tastes. Kapha is especially balanced with hot spices that flush mucus and detoxify the system such as black pepper, cayenne, cinnamon, clove and ginger.
Ayurveda In Right Action
There are several eating guidelines that help to obtain the best results from an Ayurvedic diet. These are steps to bring consciousness back to our daily routine of nurturing our bodies. The habit of stopping for nourishment has become lost in our fast paced, busy world, but in the eyes of Ayurveda, honoring the food we put in our system is one of the most important aspects to total health. Ayurveda believes, in every way, you are what you eat.
Mindfulness is a crucial step in an effort to create immune supporting ojas and avoiding toxic ama buildup. One basic concept is to follow the dosha rhythms of the day and take food at times for best digestive fire. If we eat when our body is not ready, it can be depleting. Be aware of all six tastes and try to include them in every meal.
Avoid grabbing and eating food on the go. Warm, lightly cooked foods are preferred over raw. Try to maintain consciousness about overeating. A person should only eat when hungry and never feel completely full, but satisfied. Do not drink very cold water anytime, especially during a meal. Limiting the amount of any kind of water during a meal avoids distinguishing the digestive fire.
Ayureveda considers fruits the most pure and nurturing food and feel they should not be eaten with a meal. Considered a whole meal, milk is a perfect snack, but always eaten alone. Milk is thought of as ojas inducing but must be boiled and allowed to cool to room temperature to make it easier to digest. Breakfast should be eaten only when hungry. Stewed fruit such as apples and pears are recommended at breakfast. This meal helps to create ojas and continue cleansing the digestion of the previous day.
It is ama producing to eat when upset or arguing. Do not read or watch television when eating. This leads to overeating and a loss of the benefit of really tasting all the flavors. A meal is a joyful time for appreciating the foods with which we nourish ourselves. Eat slow and deliberately, trying to savor each of the six tastes.
Avoid leftovers or meals made of products that are not organic and fresh, these foods have been drained of their vital life force. Try to avoid the recommended incompatible food combinations. Try to avoid snacking, especially before your last meal has been digesting for four hours. It is believed that boiling or cooking with honey is very toxic. Try to eat foods from your climate and the current season the way nature intended for where and when you're living.
Ama-Producing Food Combinations
These incompatible foods are known to upset digestion and produce ama when eaten together with regularity. Some digestive systems have grown accustom to these foods eaten together, but a diet for healing should consider avoiding these combinations. Ayurveda is a philosophy that stresses the avoidance of worry or stress over any of its guidelines. It is encouraged for people to go slow in changing their diet. Try to start with eating fruit and milk alone and gradually avoid other combinations as feels comfortable. Also, a basic no-no is combining fruits and vegetables in the same meal. Vegetables can be eaten with other foods, but again, fruit should be eaten alone.
Milk should not be eaten with: bananas, cherries, melons, sour fruit, yeasted bread, yogurt, cheese, fish or meat
Beans should not be eaten with: cheese, eggs, fish, milk, meat, and yogurt
Starches should not be eaten with: dates, bananas, chai, eggs, persimmons, fruit
Nightshades (tomatoes, potatoes, eggplant, peppers) should not be eaten with: yogurt, milk, melon, cucumber
Yogurt should not be eaten with: milk, fish, mangos, hot drinks, sour fruit, meat, cheese, nightshades
Lemons should not be eaten with: cucumber, milk, tomatoes, yogurt
Eggs should not be eaten with: fruit, especially melons, beans, cheese, fish, kitchari (see recipes), milk, meat, yogurt.
Ayurvedic Essentials
There are certain basics to the Ayurvedic kitchen. These include:
- spices such as turmeric, cumin, coriander, mustard, clove, fennel, fenugreek, black pepper, and cayenne.
- Grains such as rice, barley, wheat, quinoa, and rye.
- Oils such as sesame (pitta should avoid), olive and Ghee (clarified butter).
- Legumes such as mung dal, split peas, and lentils.
- Nuts and seed like hazelnuts, almonds (pittas should avoid unless soaked and with skins removed), sunflower, sesame, and cashews.
- Organic milk, homemade yogurt, and cheese.
Try to stock the basic spices that support your dosha. Fresh ginger, cilantro, parsley and lemons are excellent additions to freshly cooked meals to help complete the six tastes. Cooking at every meal shouldn't feel overwhelming but rather a joyful journey to supporting health.
Begin by making simple meals that include whole grains and organic produce. Create your own spice mixtures and have a variety of flavors at each meal. Experiment with replacing your regular tomato sauces for pasta with a dollop of clarified butter and some fresh herbs and sautéed veggies that complement your dosha type. It will take practice to learn how to make correct proportions with little waste, but remember, it's better to throw it out in the compost than create garbage (toxic ama) in the body by overeating.
The Four Goals of Ayurvedic Teaching
The four goals in life are the background on which the Ayurvedic sages designed its connection with health. Without health it is impossible to achieve these spiritual life goals that lead toward freedom from the suffering of this world. According to Ayureveda we are here to enjoy this life, and should have no shame in being a person with bliss, abundance, love, spirituality, liberation from illusion and perfect health. Meditation regarding our physical aspects includes personal massage, yoga, cleanliness, how and what we eat. These practices assist a person toward these four goals.
Darma: our purpose in life, the seeds of desire that should be manifested, as in a unique gift with talents. Our darma is found by listening to our heart and following our bliss. If you are in your darma, time flies and you feel joyful. If not, life feels like drudgery.
Artha: Wealth and abundance is the reward of a life lived following your darma. Nature will support your actions by bringing you the comforts of life and ensure being provided for with freedom to move in the world. Money and wealth created through right action and darma will have the energy of good karma.
Kama: Fulfillment of desire. Love of this life we have chosen. Bringing a level of spirituality to everything we do. Kama is the consciousness of all physical world enjoyment as a special form of spirit to be appreciated as such.
Moksha: The realization that we are not our bodies, but timeless beings of spirit. It is the liberation of the illusion of this world's point of view.
Ayurvedic Recipes
Making Prized Ghee
Ghee, or Clarified Butter, is the oil of choice for sautéing, flavoring toast, and digestive aid. It is easy to make at home and smells a little bit like caramel when done. It is known to be high in omega 3 oils, best for kapha and balancing for pitta.
To make ghee, take a pound of organic, unsalted butter and warm it over medium-low heat in a sauce pan. You'll start to hear it crackle, this is the butter boiling off its moisture. Lower the heat slightly and listen. When the sound stops, and the milk solids have turned golden brown at the bottom, strain off the top and filter into a clean glass container. The finished ghee should be a beautiful golden color and clear. It can last in the refrigerator for months but will keep several weeks at room temperature.
Khichari
This is the classic Ayurveda one dish meal. Easy to digest, easy to make, it is said to heal the sick. This recipe is recommended by some as a seven day mono-diet for detoxifying at the change of seasons. It can cause constipation if eaten exclusively for that long. Adjust the spices for your individual constitution. This recipe is highly regarded as beneficial to health and should be eaten often.
2 Tbs.Ghee
2 Tbs.Turmeric
2 tsp coriander powder
2 tsp fennel powder
2 tsp cumin powder
2 tsp mustard powder
1 Tbs. Fresh ginger grated
1 cup Basmati rice
1 cup Mung Dal (split yellow peas or lentils)
6 cups boiling water
Melt ghee and add spices and wait for aroma. Add rice and dal and sauté for 1-2 minutes. Add water, bring to boil and simmer for 30 minutes. You could now add any vegetables cut into small pieces and simmer for 20 more minutes. Add water as needed but not too much so that all water is absorbed when done. Fresh cilantro, lemon juice, dill or parsley can be added at the end.
Homemade Yogurt
Less sour and easier on digestion. Pitta types use in moderation.
One quart whole organic milk, boiled and cooled. Then mix in 2 tablespoons of yogurt placed into a glass or ceramic jar. Leave covered in a warm place (such as the oven with the light on). By morning you'll have fresh yogurt.
Lassi
Lassi is a cool, nurturing summer drink. It will stimulate digestion, energize and quench thirst. Lassi is okay to drink with a meal unlike milk, and makes a great snack. Add your favorite spices to balance your dosha. It is best to use homemade yogurt if possible.
3 tablespoons hot water with choice of spices below...
Spice version: one pinch each of ginger, ground cumin, ground coriander, sugar...
Mango version: 3 tablespoons of mango puree, dash of rose water...
Cool version: mint leaves, salt, cumin
Blend for ten seconds and add remaining ingredients
1 part whole milk yogurt (1/2 cup per serving)
1 part water (1/2 cup per serving)
Mix in blender till foamy and well mixed.
Cottage Cheese or Paneer
Found to be easier to digest than aged cheese, paneer is often used in many Indian recipes. Use in moderation, crumbled on cooked veggies for a protein boost.
1 quart whole organic milk
juice of 1 lemon
Boil milk on medium and add lemon juice. The milk should immediately curdle. Strain through several layers of cheese cloth until all moisture is removed. Refrigerate.
Chapatis or Pan Fried Flat Bread
Balancing to vata, this sweet tortilla like bread gives strength and vitality. Substitute a small portion for other less heavy grains, like spelt or rice, and add less ghee to avoid aggravating kapha types.
1 cup whole wheat pastry flour
1/2 tsp. salt
1/2 cup water
3 Tbs. ghee
Mix dry ingredients and add water slowly. Knead dough until smooth and elastic, adding more water if needed. Cover with damp cloth and let rest for 1-2 hours in a warm place. Knead dough again and divide into 8-10 pieces. Roll each ball into thin 6-8 inch round on a floured board. Heat cast iron skillet on medium. Remove excess flour dust and brown chapatis on both sides. It is an additional option to take flat bread with tongs and hold over open flame until it puffs up and steams. Keep warm and serve with curry, khitchari or soup.
Conclusion
No matter what kind of lifestyle you live, eating right is always important. Eating right for your type is even more important. If you are aware of what you body's strengths, weaknesses (doshas), and tendencies are, you have a great advantage in attaining optimum health. For the metaphysical practitioner, it is important to exhibit a vibrant, healthy body or people will not be as inclined to listen to what you say or accept your counseling. Nothing speaks louder than a vibrant, healthy body as to the truth of your teachings. (Of course, this is not to say that enlightenment is dependent on a healthy body, for even a very ill person can become enlightened.) You must be aware of what image you are projecting into the world.
Ayurveda can assist you in beginning the journey toward health if you have not been on one before this. There are many schools of thought on eating and body types, and Ayurveda is one of the oldest methods, tried and true. It has been practiced for maintaining health and achieving healing states for many centuries by ancient and modern doctors alike. Deepak Chopra is most responsible from bringing awareness to the Western world with his books on Ayurvedic methods, and his work comes highly recommended if you are to become a serious practitioner of Ayurveda. His book, Perfect Health: The Complete Mind/Body Guide (2001), is a must have for a person walking the path of Ayurveda.
May your journeys always be filled with the joy of having optimum health and well-being, and may Ayurveda be a good guide in that direction!
Bibliography
Ayurveda: Inspired Cooking For Your Individual Well Being (1997) by Anne Buhring and Petra Rather is a wonderful cookbook to encourage the new Ayurvedic cook to create beautiful healthy foods. The easy to follow recipes and full page color photos portray the message that good food can be simple to make and pleasing to the eyes and pallet. The authors briefly cover the concept of body types and give adjustments for each recipe to accommodate the needs of each dosha.
Perfect Health: The Complete Mind/Body Guide (2001) by Deepak Chopra, M.D. is known as the book that brought Ayurvedic health and quantum physics to the mainstream. Mr. Chopra brought the basics of conscious living in an easy to read manner to the western world with this book and has now revised and updated it for the 21st century.
Training The Mind, Healing The Body: A Complete Course For Holistic Health And Well Being (audio tapes) (1997) by Deepak Chopra, M.D. and David Simon, M.D. are a series of 24 lectures given to a public audience regarding Ayurveda and quantum physics. Some of the talks go into detail regarding diseases such as diabetes and infertility and discusses the different views of allopathic and holistic medicine regarding treatments. I found the section on meditation and Ayureveda very informative and inspiring.
Heaven's Banquet: Vegetarian Cooking For Lifelong Health The Ayurveda Way (1999) by Miriam Kasin Hospordar is a wonderful cookbook for any one interested in international cuisine. The health benefits are icing on the cake. She does a wonderful job describing the path of Ayurveda with very little amount of stress and the over 700 recipes cover every base. No pictures and wimpy paper are my only complaints about this book. I use it almost every day for inspiration to make dinner.
The Handbook Of Ayurveda: India's Medical Wisdom Explained (1997) by Shantha Godagama and Liz Hodgkison really gave me a feeling of the eastern way of seeing health. The books descriptions of the many aspects are brief, but clear and concise. There is a section on plants and remedies not covered in other books I read.
Essential Ayurveda: What It Is And What It Can Do For You (2003) by Shubhra Krishan is an excellent, easy to read look at Ayurveda as a whole lifestyle. Previously a fast pace journalist, Ms. Krishan tells her personal story that led her to a better life of balance and health. I consider this the best book for lay people of all I've read. It covers all aspects of the philosophy, but has an exceptional section on food and nutrition.
The Book Of Ayurveda: A Holistic Approach To Health And Longevity (1995)by Judith H. Morrison really advanced my true understanding of the dosha system. It also details right-action throughout the day, the use of psychology, and how the philosophy sees and works on a cellular level.
The Complete Illustrated Guide to Ayurveda: The Ancient Indian Healing Traditions (1997) by Gopi Warrier and Deepak Gunwant, M.D. is an overview of the creation, history,and principal philosophy. It discusses some unique aspects of Ayurveda not covered in other books such as astrology, gem stones, and a system of purification known as panchakarma. This book has a very interesting section on specific case studies describing individuals and their specific dosha types, health issues they suffer from and treatments used to relieve them.