.......Ayurveda works on the principle that every individual is unique in how he/ she responds to food.... Its back to the spice route in more ways than one. Taking grandmas gharelu nuskhe (home remedies) to a grander level called ayurvedic cooking is all about the right mix of spices and foods is the new buzz in the kitchen in India. Cooking the ayurveda way is sheer chemistry: Food properties, what type goes with which spice, how to snap the time, temperature and mix right and mapping all this to a persons constituency .... ......Its about rediscovering basic principles.... says 27-year-old Kaushani Desai, a Mumbai, India SNDT Food & Nutrition graduate, now ayurveda cooking instructor with Art of Living. .....aayuARvEDik TAKE ON TODAY'S NEWS SHARING.... (contributed by Champaklal Dajibhai Mistry of Edmonton, Alberta, Canada....if you wish to discuss this brief vED sciences knowledge sharing and/or have comments to share please emailing Champaklal by clicking here and/or share on this web page by clicking the POST A COMMENT and posting what you wish to share...) aayuARvED is part of the comprehensive sciences of life and creation called vED in sNskRUt language...and life sciences of aayuARvED is based on holistic consideration of the entire human body along with the Nature which nourishes the human body to keep it healthy for a long life as ordained by the Creator's design of life... including the effect of interactions with fellow humans and all forces of Nature.... As per the life sciences of vED and aayuARvED....a human in its every life travel suffers from the effect of TRy-taap (three modes of causal suffering):        1.    aaDH`yaat`mi`k (suffering from the disturbance of one's aat`maa (soul);        2.    aaDHiDaivik (suffering caused by the 330 million forces of Nature that exist in a human body and auto-operates it and in vED sciences are called DEvtaao plus partaking of one's paapi kARm-fl (fruits of  sinful kARm from past) life-journeys leading to infinity; and       3.     aaDHiBHautik (suffering caused by other life beings in the creation with whom humans have to co-exists with and includes humans themselves ).... ....As per life sciences of vED....food plays a key health role in human life.... the mns (mind and heart where mind is located ) is made of food and thus "what you eat is what makes you" cliché from majority of cultures has a vEDik foundation.... The above noted TRy-taap suffering is borne by the human body which is nurtured and sustained by food....Thus if you eat food ordained by the life sciences of  aayuARvED for each of the four aaSHRm from birth to death, each of the six season every year along with the physical exercises for each of the six seasons and follow sDaachaar DHARm for daily living then you will have a better chance to bear the TRy-taap from your kARm-fl of previous lives and this life-travels..... (4 aaSHRm are 4 life stage from birth to death of:  1. birth to adult, 2. adulthood, 3. retirement from worldly affairs to self-evaluate with study of sciences of vED and  4. divorcing from worldly of life to reflect and study sciences of vED related to how to live better in the life journey).....(To live a daily lifestyle of sDaachaar DHARm means to life daily life with breaking any rules and regulations of DHARm....)  Please click on the next line to read the back to basics of ayurveda cooking from 27-year-old Kaushani Desai, a Mumbai, India  SNDT Food & Nutrition graduate, now ayurveda cooking instructor with Art of Living..... ......NOW CONTINUE READING THE AYURVEDA COOKING NEWS OF TODAY.... Ayurveda cooking new buzz in moms kitchen/strong> ......The Forgotten Ajwain Is Getting A New Lease Of Life As Antacid....   (From: Times of India: December 6, 2009: Nandita Sengupta,  New Delhi: via Hinduism Today)   Its back to the spice route in more ways than one. Taking grandmas gharelu nuskhe (home remedies) to a grander level, ayurvedic cooking - all about the right mix of spices and foods is the new buzz in the kitchen. Cooking the ayurveda way is sheer chemistry: Food properties, what type goes with which spice, how to snap the time, temperature and mix right and mapping all this to a persons constituency . Its about rediscovering basic principles, says 27-year-old Kaushani Desai, a Mumbai SNDT Food & Nutrition graduate, now ayurveda cooking instructor with Art of Living. Wrong combinations counter foods good properties while right combinations nullify the bad ones, says Desai. For instance,         -    adding methi to pumpkin can kill its tendency to trigger acidity,         -  Fruit-milk combines are a complete nono,         -   replace cheese with grated mix of potato, nutpowder and salt;         -  replace meat with a combination of root foods like potato, jimikand and sweet potato: for the same satisfaction are some quick tips. Eating opposite to your nature is key, says Desai. So, a hot, light and dry diet is for those on the heavy and oily side. Desai also sees the time a person has for cooking and what is available (you cant have a grocery in your kitchen) to prescribe the balance. With wrong cooking techniques, the healthiest diet wont yield any result. Recent convert 45-year-old Sangeeta Anand, for instance, always believed she ate right. A persistent back problem troubled despite a diet of of fruits and nuts.   I had to sort out what was going wrong with me, she says. Healthier for having switched to holistic eating , she says, I never realised that my simple milk-tea and rusk in the morning were bad. Milk-tea takes a day to digest while the soda bicarb in rusk triggers acidity, says Anand. She was comfortable with cheesy stuff, instant noodles and the like, says Shatakshi Chaudhry, 32, but everyday pains nagged. She never believed the way she cooked or when she ate would be as important as what she ate. Its about using spices intelligently, she says. Having once gone into the kitchen with newfound zeal, she says she needed no special diet. Her aches and pains disappeared. Im not overeating or craving the wrong food, she says. Realising the need for people to snack, Smita Naram started Swadshakti in Mumbais Malad an ayurveda restaurant , one of a handful. But with growing interest in holistic eating, more restaurants are on the cards. Modern-day nutrition paradigm is fundamentally flawed, says Desai. It categorises people on the basis of their disease. So all diabetics are clubbed together, as are heart patients. But that is not how it is in real life. Ayurveda works on the principle that every individual is unique in how he/ she responds to food. Thats realistic, she says. Finally, the acid test for any cook is to have boys sampling the wares. My sons loved it, says Tripta Dhawan, of tawa-fried cutlets coated in magaz , a powdered mix of melon, pumpkin, cucumber and sunflower seeds. Her kitchen now is an ayurvedic lab of sorts. .......Busting Ayurveda Myths.... Its banal | No, its not karela juice and lauki. Its all foods and spices normally used. Funda is to cook right food at right time with right spices Takes hours, kitchen has to be rejigged | Same spices, same foods, only cooking techniques change Individual body types/doshas of kapha (earth & water), pitta (fire) and vatta (air) cant be catered to Ayurvedas a holistic approach, a balancing act. A meal caters to all. Spice Route Cardamom, cumin, ginger, cinnamon are good for all Vatta | Go for cloves, mustard seed, small quantities of black pepper Pitta | Go for fennel, ground ginger, spirulina, coriander, dill, parsley, mint, cardamom, anise, basil Kapha | Go for dill, clove, basil, sage, curry, parsley, oregano, ippali, black pepper, ajwain, fenugreek, cayenne There are 0 additional comments.   Send your news items to be posted to news@prajapati-samaj.ca.