Tag: Ayurvedic cooking

According to ancient Ayurvedic texts, Payasam is described as being nourishing, strengthening, and a pacifier of certain doshas, highlighting its historical health significance. Beyond its status as a celebratory dish, understanding what are the benefits of Paal Payasam reveals its nutritious and health-supporting properties when prepared thoughtfully.

According to ancient Ayurvedic principles, specific foods can promote purity, balance, and mental clarity. In the world of legumes, not all beans are created equal when it comes to their energetic qualities, leading many to ask: which beans are sattvic?.

According to several Ayurvedic and yogic diet guides, pure, cold-pressed olive oil is generally considered satvic, promoting mental clarity and physical balance. However, not all olive oil is created equal, and its classification hinges critically on its processing, quality, and freshness.

Over 75% of the world's population is affected by lactose intolerance to some degree, leading many to seek butter alternatives. While ghee is made from butter, the clarification process removes milk solids, including lactose and casein, making it a suitable option for those with sensitivities. Beyond dietary considerations, ghee's unique properties offer several culinary advantages that distinguish it from standard butter.

According to Ayurvedic principles, standard preparation of chickpeas can aggravate the Vata dosha due to their light, dry, and cold qualities. However, the ancient science emphasizes that the effect of any food can be altered through proper cooking and the strategic use of warming spices. For those with a Vata constitution, understanding these techniques is key to enjoying this protein-rich legume without discomfort.

Extra virgin olive oil is rich in monounsaturated fats and antioxidants, while ghee contains higher levels of saturated fats along with fat-soluble vitamins. The choice between the two depends largely on your cooking method and specific health goals.

According to ancient Ayurvedic philosophy, all food can be classified into one of three 'gunas', or qualities, based on its effect on the mind and body. The concept of what are rajas guna foods is central to this tradition, defining items that stimulate and energize.

Ayurvedic texts describe how food's inherent properties, such as being heating or cooling, influence the doshas. When asking if chicken causes pitta dosha, the answer is complex, depending on the specific type of meat, cooking method, and the individual's constitution.

According to ancient Ayurvedic texts, consuming freshly prepared food is optimal for health and vitality. The act of reheating food is widely believed to strip it of its vital life force, or *prana*, transforming its qualities and leading to a heavy, sluggish, or tamasic state.

According to ancient Ayurvedic principles, every food possesses a unique energetic quality or 'guna' that affects the mind and body. Within this system, foods are categorized as sattvic (pure), rajasic (stimulating), or tamasic (dulling), with followers of a sattvic lifestyle seeking foods that promote balance and clarity.