Food for Thought

Viruda -Ahar (sanskrit for incompatible food combinations )
Offers a logical and scientific approach for determining correct diet based on an individuals constitution. Foods not suitable to ones constitution may affect natural resistance and cause dis-ease.
 
Should be eaten separately:
Fruits-Startch-Proteins-Fats 
 
If not it will cause:
Indigestion-Fermentation-Putrefaction-Gas formation 
 
Ayurveda advises against milk with
Sour fruits
Yoghurt
Sour cream
Cheese
Fish
 
To stimulate appetite:
Take and chew 1/2 teaspoon of fresh ginger with a pinch of rock salt before meals.
 
Finish a meal by drinking a glass of Lassi /Takram
        4 teaspoons yoghurt
        2 pinches ginger & cumin powder in a cup of warm water
 
Proper Food Preparation

1. Food should always be fresh & best possible quality
2. Do not re-heat left over food
3. Use organic food where possible
4. Food is best warm and well cooked
5. Food should always be delicious and pleasing to the eye
6. Food prepared by a happy, settled cook in a pleasant environment will have the best influence
7. One should never heat honey
8. One should never take Iced water during or after a meal
9. 1/3 of the capacity of the stomach left empty when eating
10. 1/3 with liquid.

AYURVEDIC RECIPES

• 2 tbs olive oil
• 1 onion
• 2 tsp ground cumin
• 1 tsp Bart mild Korma curry powder
• 750grm Parsnips ( peeled & chopped)
• 600ml vegetable stock
• 3 Royal Gala Apples
• 170ml Single cream
• 2 small baguettes
• 2 garlic cloves,( chopped)
• 12 sage leaves

Heat 1 tbs oil in large pan, add onions and pinch of salt. Cook for 5 mins until soft. Add the cumin and curry powder & cook for 1 min. Stir in the parsnips, pour over the stock & 350ml boiling water & bring to the boil. Simmer for 10-12 minutes until the parsnips are tender. Remove from the heat, grate in the apples and whizz until smooth. When ready to serve, reheat and stir through the single cream.

Meanwhile,preheat the grill to high. Halve each baguette through the middle, then cut each piece in half, to make 8 pieces. Arrange the slices on a baking sheet and scatter with the garlic and sage. Pour over the remaining olive oil and grill until golden. Season the soup generously and drizzle with extra virgin olive oil, if liked.

Serve with the toasted baguette.

Per serving 563 cals/79g carbs/24g sugars/18g fat/7.5g saturated fat/1.8g salt