Ayurvedic Diet

2.  Ayurveda is a system of medicine that utilizes various therapies like diet, yoga and herbal preparations to restore balance within the body.  According to Ayurveda, our body is governed bythree body humours or doshas, which determine our physiology, behavior and risk to diseases.  It mainly emphasizes on an individual diet plan chosen according to the three primary body types. This relates to the philosophy that food can be the source of either healing or illness.

3.  In Ayurvedic diet, various foods are differentiated bysix tastes which are: salty, sweet, sour, bitter, pungent and astringent.  By eating foods according to our body type, we canbalance our energy better and accumulate less waste.  It is also classified by six properties which are: cold,hot, heavy, oily, light and dry.

4.  Always eat freshly prepared warm meals. Eating warm food is nourishing and balancing.  Eat small portions of five to six components to get avariety of flavors and a balance of nutrients.  Eat only the right amount of food. Don’t overeat.  Avoid commercial flavored yogurts because they arecold and difficult to digest, with dead and worthless bacteria.  Eat foods rich in herbs andspices.

5.  Eat neither too slowly nor too fast. Avoid speakingwith food in your mouth.  Leave a gap of at least four hours between meals and of 10 to 12 hours between dinner and breakfast. Have your dinner at least two hours before going to bed.  Never commence eating a meal when you’re stressedor under emotional pressure.  Drink water either half an hour before or after your meal, and not during the course of your meal.

6.  Avoid overcooked, undercooked, burnt or stalefoods.  Consume fresh fruitseveryday.  Take almonds and raisins, and plenty of fresh, sweet, juicy fruit such as pears or plums which are excellent choices for energy and balance.  Consume chutneys because they provide the six essential tastes.

7. A bowl of yellow lentils + a bowl of plain yogurt + a small salad or sautéed veggies + chapatti + cilantro-mint chutney. A bowl of soup + whole-grain toast + baked squash/potatoes/sweet potatoes + herbal tea. Thermos lunch: Heat ghee in a frying pan. Add vata /pitta/kapha churna (Spice Mix) and vegetables of your choice and sauté for several minutes. Add rice and split moong beans and stir. Add the boiling water and cook only for a few minutes. Pour everything in a stainless steel thermos and keep the lid closed for 4 hours. It will be done cooking in the thermos by lunch-time. See our readymade Khichdi Mix.   

8.  Food is life sustaining and but can also causes conditions like obesity and indigestion. Also, our moods are dependent on it.  Ayurveda’s approach to diet makes one a balanced,healthy and happy person. It is the ancient solution to modern day problems.