Showing posts with label ayurveda cooking. Show all posts
Showing posts with label ayurveda cooking. Show all posts

Healing Art of Ayurveda Cooking

Ayurveda Cooking...The Healing Art
Ayurveda Cooking...The Healing Art
Cooking is an Art! Ayurvedic cooking is the art of balancing ingredients while inducing prana. The relationship between the six tastes and the three dosha is at the root of Ayurvedic dietetics. Most importantly in Ayurveda, all six tastes are balanced during the cooking.

Ayurveda recommends light and slow cooking under low flame heat using heavy non reactive pots and pans. In order to preserve prana(nutrition) overheating and losing the original color and nascent taste of the vegetable is not recommended. For example, the okra needs to be radiant green and not dripping with oil and still somewhat be crunchy.

Ayurveda also lays lots of emphasis on seasonal rhythms, geographical location of where the food is grown, digestive capacity of the individual and other holistic factors. It doesn't define nutrients on the quantities of calories, fats, carbohydrates and proteins. Getting healthier, is about eating holistically. Ayurveda does not categorise food into groups, like carbs, proteins and fats. The satiating potency and pranic food value are based upon the singular axiom that the whole is much greater than the sum of its parts, just like the wholeness of the body.

In Ayurveda Cooking and meal planning choosing the right combination of food groups and cooking them optimally to retain their high pranic vibrations is nourishing when all six tastes are also balanced. Even the selection of right ingredients in measured proportions and the feelings added by the cook are also important.

We recommend you explore the art of ayurvedic cooking under the guidance of an expert, so that you can experiment with the recipes.

Ayurveda Cooking is Healthy, Healing and Holistic in its Approach!

Enquire About Ayurveda Cooking Courses:
Art of Living
Ayuskama Ayurveda Clinic & Panchakarma Center,Rishikesh
Haritha Ayurveda Rishikesh
The Healthy Food Awareness Program

Some Reference Ayurveda Cooking Books:

Healthy Detox with Pumpkin Soup

Pumpkin: It’s yummy and it’s seasonal.

Feel Fuller. Pumpkin seeds pack about 1.7 grams of Dietary fiber per ounce, while mashed pumpkin has only 50 calories per cup and 3 grams of fiber. ...
Boost Vision. ...
Lower Blood Pressure. ...
Sleep Better. ...
Have a Healthier Heart.

Pumpkins — especially the seeds — are rich in beta-carotene and other antioxidants.

Here is a quick recipe on How to Make Pumpkin Soup || Chef Micheal

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Sweet Potato and Yam Cutlet | Ayurvedic Recipe | Saatvic

Today, learn an interesting recipe of making cutlets with no bread crumbs, potatoes or cornflour. Learn it the Ayurveda way of cooking. This sweet potato and yam cutlet is made with all the natural ingredients and is completely saatvik. You can have this during fasting also.

Sweet Potatoes is a healthy alternative to potatoes. You would be surprised to know the many Health Benefits of Sweet Potatoes!

They are high in vitamin B6 and are a good source of vitamin C (which helps maintain skin’s youthful elasticity) & Vitamin D (which helps build healthy bones). Sweet potatoes contain iron and support a healthy immune system and are a good source of mag­nesium, which is the relaxation and anti-stress mineral. They are also a good source of  potassium,  one of the important electrolytes that performs many essential functions, some of which include relaxing muscle contractions, reducing swelling, and protecting and controlling the activity of the kidneys. Moreover unlike potatoes, Sweet potatoes do not cause blood sugar spikes.

They are versatile! Try them roasted, puréed, steamed, baked, or grilled. You can add them to soups and stews, or grill and place on top of leafy greens for a delicious salad. Enjoy grilling them with onions and red peppers for amazing sandwich or wrap ingredients. Puree them and add to smoothies and baked goods.

On the other hand, Yams too are a good source of vitamin C – 27% of the daily value for fighting infections such as colds and flu and quick wound healing, anti-aging, strong bones, and healthy immune function. It also provides good amounts of fiber, potassium, manganese, and metabolic B vitamins.

Lets check out this healthy Ayurvedic Recipe of Sweet Potato and Yam Cutlet.

Ayurvedic Cooking: Khichdi The Most Balanced Meal

Learn How to prepare Khichdi with Dr. Ajit from Planet Ayurveda. Khichdi is the most balanced meal as per Ayurveda. It is very good for Detox, Sluggish Metabolism, Upset Stomach or Body Cleansing. 

Does the New Innovations in Cooking has really made our life Easy?

In Today’s time we have progressed and new technology kitchen gadgets like Refrigerator, Pressure Cooker, Microwave Oven have entered our kitchens. Surely these things have made our life easy and convenient. But are these things really healthy and safe for us?

Let us go back to our ancient science of cooking and understand what we have lost in all this time.
As per Ayurveda, we should not eat that type of food which is not exposed to sunlight and air during cooking. Moreover, food which has taken more time in the farm to grow, it will take more time to cook also. Eg- Dals (Gram) take about 6-8 months to grow in the fields, so it will take more time to cook. Micronutrients came slowly to the fruits, stems and flower. So it will take that much time to dissolve the protein, vitamins, calcium.

But what are we doing?
We have started cooking in Pressure Cooker, Microwave Oven. All the micro nutrients are killed in this type of cooking.

When we cook food inside the pressure cooker, the water is heated and the vapour starts developing. Pressure is developed on the food from the upper side in the form of vapour and from the bottom in the form of heat. Because of this two way pressure the food breaks down and becomes soft, and we think food has been cooked. But it has not been cooked, it has been broken down. Same happens in Microwave. Food molecules just break down, and thus it becomes soft. But Cooking according to ayurveda, is the way by which the micro nutrients which are not useful before cooking are cooked to make it useful and that is done in slow cooking and in the right utensils.

In the years gone by our ancenstors used to cook in Mitti ki handi. Till date in our temples like Jagganath puri khicdi is prepared in big mitti handi(mud) , which is distributed as prasad to the worshipers. Mitti as per our mahant is pavitra (pure).

Famous Ayurved Guru Rajiv Dixit once took this Jaganath puri khicdi prepared in big mitti handi to Delhi and gave it to a laboratory, some scientists worked on it and the research report said that not even one micro nutrient has been reduced from the khichdi after cooking it in Mitti . And he also gave dal prepared in pressure cooker for testing, the report said that the micronutrients are very less left in the dal. Only 13% of the nutrients are left in the dal and the rest have been lost.

30-40 years ago, all the utensils of mitti were used everywhere. People used to eat dal of mitti ki handi only all through their life and also used to prepare milk, ghee, curd in mitti ki handi only. So those people used to get all the right nutrients throughout their lives and never had any diabetes, arthritis, no eyesight or tooth problems.

Our potters were the greatest scientists.
Do you know that different types of Mitti are used to prepare different types of utensils? A mitti rich in calcium and magnesium are used to prepare handi and mitti which is not rich in calcium and magnesium is used to prepare tea cups. This selection of MITTI is a very minute work, all this work is done by them from 1000s of years without reading anywhere and without studying in any university. We must salute them, so big scientist are they .But sadly in the eyes of the government they are backward people, in almost all the temples prasad is prepared in mitti's utensils. So we all should bring mitti ki handi and should reduce our cooking on pressure cookers and microwaves.

In Ayurved so many chronic patients of sugar whose sugar units were around 480 units have been cured by just switching them to eat dal, rice in mitti ki handi. After 8-9 months their sugar units have come down to 180 units without any injection, medicines or tonic.

Its Time to Rethink!
We have to take pottery to great heights, pressure cooker costs Rs 1500-2000 and the utensils of mitti comes in Rs 50-250.