Welcoming Winter: Ayurvedic Tips and Recipes
by Dr Ram Garg
You should take care of your body during this period, because the change of climate may cause problems with your body.
Love it, it is a great gift. It is a miracle — a mystery.
You should wonder first about your own body, how the body turns the bread into blood. We have not been able to find a factory yet where bread can be turned into blood.
You and your body are not really seperate, but the manifestation of one. Your soul is your invisible body and your body is your visible soul. Now is the time to give it attention.
Winter has arrived in South Africa and it is cold. You can help your body to adjust itself accordingly.
Your body is a miniature universe. It is vast with millions and millions of cells, and each cell is alive with its own life and functioning in an intelligent manner.
This in itself seems incredible, impossible and unbelievable.
According to Ayurveda two types of sun positions are observed:
sun is taking energy from existence (Summer)
sun is giving energy to existence (Winter)
This winter period is different for different parts of the planet. In winter your body can always lose energy quickly. So we should try to save our physical and psychic energy as much as possible.
This simply means that you should boost your immune system during this period;
Drink warm liquids;
Cover Head and Feet;
Avoid using the car heater for short distances;
Include sprouted grains, nuts and warm foods in your meals.
Some recipes for winter
Spice Mixture for winter
• 1 part turmeric
• 2 parts ground cumin
• 3 parts ground coriander
• 4 parts ground fennel
Mix these spices together in bulk and store in a jar.
When you are cooking a meal, place a small amount of ghee in a frying pan on medium heat. Add detoxifying spice mixture, measuring out one teaspoon of spice mixture per serving of vegetables. Sauté spices until the aroma is released (but be careful not to burn).
Add steamed vegetables, mix lightly and sauté together for one minute. Add salt and black pepper to taste.
Alternatively you can use the sautéd spice mixture to drizzle on vegetables or grains.
½ Cup Dried Gram (Chick Peas)
10 Cup Water
½ Cup mung Beans
½ Tsp Coriander Seeds
1 Tsp Pure Ghee
¼ Tsp Powdered Rock Salt
½ Tsp Black Peppercorns
1 Tsp Fresh Lemon Juice
Wash the gram and mung beans and soak them for 5 hours in sufficient water to cover them.
Bring 10 cups of fresh water to boil in a large heavy soup pot. Strain the soaked chick peas and mung beans and add to the boiling water, along with the salt. Cover and simmer on medium heat for 40 minutes.
Use a small mortar and pestle and crush the seeds and peppercorns. In a small cast-iron skillet, heat the ghee and add the crushed seeds. Allow the seeds to fry for a few minutes, then add to the soup mixture.
Continue cooking the soup for an additional 20 minutes until the chick peas and the beans are soft and crumbly. Remove from heat and let it sit undisturbed for 10 minutes, then stir in the lemon juice.
Kichadi — rice and mung bean mixture
8 cup water
1½ cup white basmati rice
½ cup yellow split mung bean
½ tsp cumin seeds
2 tsp pure ghee
¼ tsp powdered rock salt
½ tsp coriander seeds
Bring the water to boil in a large stainless steel pot. Wash the rice and beans and add to the boiling water, along with salt.
Cover and simmer on medium low heat for 25 minutes.
In a small cast-iron skillet, roast the seeds for a few minutes over the heat, until they are golden brown. Grind them into coarse pieces, using a mortar and pestle.
Heat the ghee in the same skillet and add the crushed seeds. Sizzle for 2 minutes, and then pour into the rice and beans mixture.
Cover and continue cooking on low heat for another 10 minutes. Remove from heat and let the Kichadi sit for 10 minutes before serving.
6 cup water
1 cup whole wheat kernels
¼ cup raisins
¼ cup pitted dates
½ tsp orange zest
½ tsp cinnamon powder
½ tsp cardamom powder
1 cup milk
Brown sugar according to taste
Bring the water to boil in a heavy stainless steel pot. Wash the wheat kernels and add to the boiling water, along with raisins, dates, orange zest and spiced powders.
Stir, cover, and let simmer over medium-low heat for 1 hour.
Then add the milk, sugar, and vanilla essence. Stir, cover, and continue to cook over low heat for an additional 30 minutes.Add water, if necessary, to prevent the porridge from sticking. Serve warm or cool.
Preparation time: 3 days to sprout the mung, 30 minutes to 1 hour to make soup.
Serves 5 -6
In a pressure cooker put:
2 -3 cups sprouted mung beans.
2- 4 cups water
Bring to pressure and cook for about 2 minutes. Or cook the beans and water in a covered saucepan until soft. Blend the beans and cooking liquid in a blender.
In a stainless steel soup pot, warm:
1 ½ tsp. ghee or olive oil
Add: 3-5cm fresh ginger root, peeled and chopped
1-3 cloves of garlic, minced (omit if you have high Pitta)
1-2 – 1 tsp cumin seeds
1 tsp coriander seeds
½ - 1 tsp turmeric
½ tsp. freshly ground black pepper
2-3 bay leaves
1/8 tsp. each of fennel seeds, cinnamon, and cardamom
Toss until coated and their aromas emerge. Add to the spices and oil.
2-3 cup. chopped vegetables (broccoli, carrots, greens, sprouts, green beans or asparagus work well)
Toss until coated. Stir for two minutes, and then add 4-6 cups additional water
Mix well. Bring to a boil, then reduce the heat and simmer covered until veggies are cooked.
Add pureed mung beans to soup pot. Bring to a boil again. Reduce heat and let soup simmer for 5 minutes. Add more water if a thinner consistency is desired. Add:
½ tsp salt, or to taste.
Serve it warm.
- Summer detox 10 Day ayushakti fasting program Fasting drink for pitta types 4 Cups water 2 Tsp. Cumin powder 2 Tsp. Coriander powder 20 Rose petals (approx. One whole rose) or 1tsp....
- Organic Living Recipes Delicious recipes from Cape Town’s leading organic deli. FUSION COLESLAW A colourful, spicy fresh salad, great with chicken or fish 2 cups shredded red cabbage 1 cup shredded white...
- Food from trees: marula Perhaps one of the best known wild fruits of Africa come from the highly valued Marula (Maroela) tree – Sclerocarya birrea - which grows in...
- Keeping you in the raw In this issue, we’re going to tell you how to fix your car! Fix your car? And then we’re going to give you some yummy...
- Prepare the ultimate raw food feast This Festive Season, instead of a table strewn with the grilled, roasted and fried corpses of slaughtered animals, why not lay out a fantastic spread...
- Become a food gardener More and more people are realising the importance of growing their own food. It’s not only about feeding the body and reducing one’s vulnerability to...
No Comments »
No comments yet.
Leave a comment
Issue 29 of Biophile is going electronic and will be available soon. It will also be available to our international readers. Stay tuned or contact us for more details! find out more
I was just checking the website of the SEXPO which has just visited SA, this is what the Cape Town site says. . . . “The world’s largest Health, Sexuality and Lifestyle expo is coming back to Slaapstad and it’s bigger and sexier than ever! continue reading
Biophile magazine is published every two months by Biophile cc. The magazine is edited by Chris Lautenbach, while subscriptions and advertising are managed by Lindsay Mitchell.
The telephone number is 076 9055 004 and you can send faxes to 086 514 9668.
Visit Ecotelly.com for more videos
Biophile recently received recognition for its contribution to the print & internet category at the 20th SAB Environmentalist & Environmental Journalists of the year Awards. Congratulations to a dedicated team!