by Dr. Chitra Menon | India | Feb 23, 2022 | Ayurveda
Food practise as per Ayurveda
Food practice as per Ayurveda
Food which can be taken daily:
- Old Sastika ( Medicated Navara Rice)- 4-6 months
- Old Saali(Red Rice)
- Mudga(Green gram)
- Saindavam(Rock salt)
- Paya(milk -warm in nature)
- Madhu(Honey) – Last three categories should be taken depending on nature or constitution of an individual
Food which should not be taken daily:
- Valloora(Dried meat and fish)
- Suska saakam(Dried vegetable)
- Milk products like Cheese , Butter etc
- Pork, Beef, Fish, Curd, Masha(Black gram)
- Curd / Yogurt -especially for Specificic Prakriti (constitution). Instead of Curd / Yogurt can be consumed
Virudha Ahara (Incompatible food):
Any food or drink when combined wrongly together will lead to imbalance in doshas(humors), hamper digestion , produce Aama(Toxins)- leading to diseases or Roga
Each food has its own quality (heavy , dry, oily, soft etc), taste(sweet, sour, salty, pungent etc), energy (hot/cold) and post- digestive effect (vipaka)
List of Incompatible foods :
- Fish with black gram, honey , milk, spouts , jaggery, radish.
- Chicken with curd , Yogurt
- Samyoga Virudha- Banana with milk( or any Sour foods with milk)
- Milk with green leafy vegetables; milk with dates.
- Eating contrary to climates- eg- Cold food during winter
- Mixed in wrong proportions- honey and ghee equal quantity.
- Agni virudha – intake affecting digestion – eg- eating heavy when hunger is low and vice versa.
- Dosha virudha- eating sweet, sour and salty food when having kapha related disease – eg- Sinus issues.
- Upachara virudha- D.Eating heavy during Panchakarma.
Health definition according to Ayurveda:
SAMA DOASHA SAMA AGNISCHA SAMA DHATU MALA KRIYAAHA
PRASANNA ATMA INDRIYA MANAHA SWASTHA ITI ABHIDHEEYATE
If there is Normalcy of Dosha
, Agni, Dhatu, Mala, (Physical aspects of body) along with pleasantness and contentment of Atma / Soul, Indriya/ Senses and Manna/ Mind then the person is Healthy Only the absence of disease is not considered as Health.
In Ayurveda, to maintain good health we have to concentrate on healthy and wholesome food practices
(According to Charaka Samhita)
- One should take food in the proper quantity.
- Quantity depends on the power of digestion. Whatever amount of food is consumed and digested in a timely manner without disrupting normality might be considered one’s correct quantity.
- Stomach should be filled with – 2 part solid food + 1 part liquid + 1 part air.
by Gina Parisi, New York, USA | Sep 10, 2021 | Lifestyle
My Summer Freshness in New York- Watermelon Radish and Asparagus Salad – An Ayurvedic Recipe
Ideal Ayurvedic Recipe For Summer in New York
Hey there, I’m Gina – you have probably noticed me on the ASHAexperience platform as an Ayurvedic Chef, if you haven’t yet, well I am an Ayurvedic Chef and have been creating modern Ayurvedic recipes for years.
I have met so many people that assume I specialize in Indian cuisine because of my Ayurveda touch. Although I have mastered many Indian Ayurvedic Recipes, I have also come to realize Ayurveda is not a cuisine, it is simply about eating natural foods that match your mind and body type.
In Ayurveda, as well as modern science, using fresh ingredients for your meals have an endless amount of health benefits.
Asparagus is a great source of fiber, vitamin A, C and K which will boost your digestive tract in no time. It is high in nutrients and low in calories, perfect for feeling full and healthy.
Watermelon Radish is a part of the radish family and does not actually taste like a watermelon. You are bound to feel a boost of energy after eating this because of its richness in magnesium, Vitamin A and C, potassium and calcium.
As we are in the peak of summertime, I am sharing a quick and easy recipe that will make you feel energized and cool on a hot day.
Watermelon Radish and Asparagus Salad
- 1 bunch Asparagus – chopped into 1 inch pieces
- 2 medium Watermelon radish – chopped into half moons
- 2 Tablespoons olive oil
- ¼ cup chopped fresh mint
- 1 tablespoon orange zest
- Juice of ½ fresh lime
- ¼ tsp of salt
- Pinch of black pepper
- Prepare a bowl of ice water for the vegetables. Bring 2 cups of water to a boil and add salt to the taste of the ocean.
- Once the water is boiling, add the asparagus and cook for 4 minutes. Use a slotted spoon and transfer the asparagus to the ice bowl for 10 seconds. Remove with a slotted spoon and let rest in a bowl.
- Repeat with the watermelon radish, cooking for 5-7 minutes or until tender.
- Now your vegetables are cooked and waiting in the bowl. Add the mint.
- In a separate bowl, mix the rest of the ingredients to form a dressing. Taste and adjust seasoning as needed. Pour over the vegetables and toss.
- Enjoy cool
Do you know your Ayurvedic Dosha (mind-body type)? Check out the substitute ingredients below:
Vata/Airy digestion – sub golden beets and add 1 tsp fresh grated ginger.
Pitta/Fiery digestion – radishes may be too pungent for you if you are feeling fiery. Sub golden beets or green beans. Additionally add 1 tsp of maple syrup to the dressing.
Kapha/slow digestion – these vegetables suite you well, but add 1 tsp grated fresh ginger
Want to discover more Ayurvedic recipes for different seasons? Connect with me on the ASHAexperience platform so I can virtually meet you for a personalized cooking session using your favorite ingredients!.