Turmeric and honey paste for your immune system

turmeric is a powerful antiseptic

This is very popular paste in the Bioenergetics community. Not only because of it's medicinal properties or it's taste but for the quick preparation. Children love it too ! Thank you Satkiana for your contribution.

Never get sick with this herbal tonic

What I love about this tonic is that is made of local herbs. I thank Mercedes Tellez for passing this recipe to me 15 years ago. Enjoy it, is also a lovely tea.

Living Kichari, Food of the Gods

The purity, nutrition and healing properties of the mixture of mung beans and rice has been recognized by saints, yogis and people interested in fortifying and detoxifying their body and mind.

Mung beans are a great source of protein. 100 grams of mung beans contains about 7 grams of protein. They are also rich in potassium, phosphorus, folate, calcium, and vitamin A. This recipe is good for all doshas

Ingredients:

½ cup         split mung beans (soak them about 2 hours)

¼ cup         basmati rice

4 cups         water

1 stick         kombu (dried seaweed)

⅛ tsp hing or ½ tsp cumin & fennel or 1” piece of fresh ginger

2         bay leaves

¼ tsp salt

3 cups         diced fresh vegetables (such as carrots, squash, kale)

2 tbsp         ghee, or olive oil

1 tsp fresh grated ginger

2 tbsp         fresh leek, sliced

1 tsp black mustard seeds 

1 tsp coriander

1 tsp cumin

1 tsp fennel

½ tsp turmeric

Optional Ingredients & Garnishes:

dried shitake mushroom

cilantro

grated coconut

freshly grated ginger

Directions:

Wash the beans and rice very well. Soak the beans in 4 c. water for 2 hours and drain. Bring 4 cups of water to boil and add the rice, beans, kombu, bay leaves and hing. Add a pinch of salt. You can also add powdered spices (coriander, cumin, fennel and turmeric) to taste at that stage.

Add vegetables about half way through cooking, adding extra water if required. A dried shitake mushroom can be added to boost the immune system.

Cook until the rice, beans and vegetables are tender (about 20 - 30 minutes).

Heat ghee or oil in a heavy skillet and add fresh ginger and leek. Then add mustard seeds. When they pop, add the other spices. Transfer a spoonful of soup to the spice mix and blend the two well. Incorporate the spices into the beans and cook for 2 minutes.

Garnish with fresh cilantro, grated coconut or freshly grated ginger, depending on your dosha.  Enjoy!

Pro Tip:

Really yummy when paired with a chutney for your constitution.  We recommend [insert links to a Kapha, Pita, and Vata chutney recipe] 

Drinks to cool down Pitta

PITTA DRINKS

According to Ayurveda, ice-cold foods and beverages disrupt the digestive power called Agni. Agni or digestive fire can be compared to burning logs. If we dump cold water over burning logs the fire goes out.

The same goes for our digestive process. If we ingest ice- cold foods and drinks then our digestive fires become weak. The body begins to work harder to digest and absorb nutrients and pitta or the metabolism gets out of balance. Irritability, intolerance, loose bowel, aggressive behavior or heart burn are all indications that pitta has become out of balance. Ice-cold drinks are a quick fix to cool off and a challenging habit to break. The ancient knowledge of Ayurveda provides simple solutions to maintain balance during the hot summer without causing side-effects.

Living cooking recipe Fennel- roasted eggplant.

This recipe is sensual, easy and fast. It is good for pittas, pitta-vattas, pitta-kapha, kapha-vattas, and kapha-pittas. Enjoy it !

Eggplant is rich in fiber, Vitamin A and Potassium. Eggplant is low in calories. It only has 38 calories in one whole cup. Eggplant lowers cholesterol, it's good for the nerves, and protects the fat in brain cell membranes. They are nightshades so excessive consumption produce dullness.

Recipes to restore health after a radiation attack

Miso soup

How to make miso soup

ingredients:

1 Wakame ( seaweed) piece of about 5 cm

1 medium carrot, cut is small cubes

600 ml water

1 small leek, diced

2 tablespoon miso, dissolved in 2 tablespoon water

2 tablespoon parsley, chopped

Method :

Soak the Wakame in a bit of water for 10 minutes. Remove the middle rib and cut in small pieces

Boil the water in a pan and add the leek, carrots and Wakame. Simmer for 5 minutes. Remove from heat and add dissolved miso. Serve the miso soup immediately. Decorate with the parsley.

It’s important never to boil the soup after adding the miso because it will spoil the miso flavour and nutrients. Take 3 cups a day in times of radiation exposure.

Anti-Radiation Juice

Drink 3 glasses daily: 1 part pineapple juice, 1 part tomato juice, 1 part apple juice

The 6 Tastes (Rasas)

By learning the impact of the 6 taste in your dosha you can have a better understanding of your food selection.


Go to the chart and learn all the emotional and physical experiences that rasas has for you.


There are 6 Tastes (Rasas):

Celebrating Togtherness with Food

 Food has that ever so magical way of bringing people together.  Okay, so maybe it’s not so magical.  There is no mystery surrounding the fact that we all love to eat!  Sharing food is a gratifying means of serving others and connecting socially.  When communities unite, food is almost always a central part of the gathering.