Going Towards the Nature Is Going Towards the Health: “Ayurveda Cooking Experience”

By Dr.Mrs. Anagha Yardi and Shaman Melodie McBride

These two ladies have come together and combined their talents for cooking and the love of Ayurveda in a cooking experience. Going Towards the Nature is Going Towards the Health presents the third in its series.
In a Cooking Experience we have combined Indian and Western recipes and the processes involved ii preparing and cooking the Ayurveda way for your body type. This unique book also includes Indian and Western herbs and spices helping one with the basic combinations in cooking per body type. Its easy, its fun, it nurturesIts Ayurveda! Enjoy! The food is wonderful!

• Language: English
• Publisher: Xlibris US
• Release date: Nov 26, 2014
• ISBN: 9781503517394

Dr.Mrs. Anagha Yardi

Shaman Melodie McBride Instructor and Advanced Yoga Certifications from Yoga Vidya Gurukul Ashram/School in Timbak, Nashik, India. Melodie holds an Associate’s Degree in Applied Sciences specializing in electronics, harmonic and vibrational therapy practices. Professor at Eastern Idaho Technical Collage. Shaman Melodie has a triple Mastership in Usui/Tibetan/Karuna Reiki through the International Center for Reiki Training, 30 + years as a Herbologist, amazing intuitive ability, and is deplumed in Fixed Star Astrology to assist her clients in formulating and executing their own personal wellness plans. Dr. Mrs. Anagha Yardi B.A.M.S.—Bachelor of Ayurvedic Medicines and Surgery, Ayurvedacharya From University of Pune, Consulting Ayurved Physician, Specialty in Panchkarma, Herbal remedy, Diet, Mental health, Herbal skin care, Ayurvedic Gynecology Received “Ideal Woman Award” and honored by Health minister on Women’s Day. Visited Japan Singapore, Russia for lectures and demonstrations on Ayurveda and Diet. She has been conducting workshops on Ayurveda cooking, health and diet.

Book preview

CHAPTER 2

Why Ayurvedic cooking?

H ERE ONE QUESTION may arise in our mind that is, are there any concepts like Homeopathic cooking, Naturopathic cooking, Allopathic cooking, or any other medical system and cooking? If not widely observed then why the term ‘Ayurvedic coo king"?

Ayurveda is the science of life. Ayurveda is the ancient system of medicines from India.

Ayurveda is the natural science for balancing body, mind, and spirit. Ayurveda emphasizes that Prevention is better than cure

One more thing is deeply elaborated in this great ancient science about food and dietetics. There are many tips for healthy cooking and for using spices and herbs in cooking. There also are many illustrations about methods and dos and don’ts about healthy natural cooking methods.

Hence, the concept of Ayurveda cooking is a part of Ayurveda learning as well as a part of balancing body, mind, and spirit.

Here are some characteristics of Ayurveda Cooking-

a) Food is not only for nourishment of the body, but is also for nourishment of mind and soul.

b) Selection of food items and cooking methods may change accordingly to our body type. As per three energies in our body Vata, Pitta and Kapha we should change cooking methods accordingly.

c) Methods of cooking are not just for improving the taste of the food. These methods are important for altering or enhancing the food properties in a natural way.

d) Psychological aspect of the cook during cooking is also important.

e) Time, season, storage, natural preservatives, incompatibility of some food items, and method of serving and method of eating …such types of many aspects were written in this ancient Vedic science.

In short we can say that using natural principles, but scientific concepts of cooking methods considering the nourishment to body and mind level, is the base of Ayurveda cooking.

Blessings

Dr. Mrs. Anagha Yardi.

I think the better question is why not Ayurvedic cooking?

Everything matters in Ayurveda. This includes everything in the cooking process. From the moment you think about what you want to prepare all the way to clean up and digestion. I know it may sound like a huge process to some but like any process it just becomes a habit. One that you will find enriches your life and the love ones you share it with.

It’s fun, it’s challenging, and it nurtures you, and yours, to the highest degree. You don’t ever have to feed yourself in a way that brings in negative feelings again!

Take the time. What is more nurturing? Do something for yourself that will evolve the science of you!

Blessings

Shaman Melodie

PART 1

Fundamentals of Ayurveda and Food Management

CHAPTER 3

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A) Cooking as per Body Type

I N THE INDEX of this book is a body type test you can take so you may know your dominate body type or Dosha. When preparing food for a family of several body types, do not create the energy of stress. Do your best to introduce subtle changes at first and take it step by step. It is the little changes that we incorporate into our diets that make the greatest effects in our lives and those of our fami lies.

Ayurveda is the Science of Life thus, we think of life and all facets therein. Everything that the senses can incorporate i.e. see, feel, hear, smell, and taste affect this science. That being said, this is a huge science and can be intimidating but Ayurveda takes one more aspect into account…the spirit or intuition. This will aid you the most in your discoveries. For now, we approach the cooking and take all these senses add your intuition and step by step create a new joyous view in your kitchen.

Preparing food and cooking for your body type, according to Ayurveda, takes into account the tastes that support your body type, when to eat, how much to eat, the temperature that your food is prepared at, how your body type digests your food, and how your body type uses the energy of the food. To remember that as a Pitta you are fire and not to enter heavy spice or hot spice into your food. But as a Kapha, spice helps digest heavy food. Being a Vata eat a little bit spicy but always fresh food, no cold food, and no leftover food. This will not digest well. Pitta needs to eat every two hours, small meals so that their energy sustains and they need a sweet throughout the day to keep their temperament even. A Kapha can eat and digest well or normally but because of this, they tend to gain weight easily. So they need to eat lighter foods and foods that are warm, raw, and salads. Astringents are good, bitters are good, and pungent like garlic and onions are good for Kapha. Where some pungent are not so good for Vata.

CHAPTER 4

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B) Cooking and Ayurvedic Psychology

T HE AYURVEDIC PHILOSOPHY, when it comes to cooking, is about utilizing the energy of your food and digesting properly for your body type. Introducing the food per body type in a manner of timing so the body and what it eats is on a regular schedule. Making sure that the tastes correlate with your body type in the proper quantity so that one does not feel deprived. It is about realizing every energetic affect around your food, in your environment, how you nurture yourself when you set the table, and how you nurture yourself when you serve the food. Ayurveda even goes so far as to when you think about buying your food how it affects you financially. What are you willing to buy that is in your psychological makeup as being good and nurturing yourself? If you know that buying good fresh organic food will serve and nurture you, but you are apprehensive and anxious about the cost of such food, then the energy is not fully supported Ayurvedically. On the other hand, if you are willing to buy some organic food and some not, and you are okay with the cost this will set a better energy Ayurvedically within you. Ideally, it is to buy fresh organic food and feel good about purchasing it. When cooking and preparing your food keep positive energy by leaving the nightly news off why you’re preparing the food, have nice music or no music while