Yogurt cream – the cream that builds up on the yogurt cork Taste: sweet Natural Attributes: Heavy, oily Tissue impact (Vipak): sour Thermal impact (Virya): cooling Dosha impact: Decreases Vata, Increases Kapha and Pitta Digestive impact (Agni): Hard to digest...
Milk (organic) Milk is beneficial for lean and/or weak individuals suffering from dryness. Straight from the udder, milk is good for all three Doshas, once cooled down it must be boiled or cooked before consumption. Boiled milk drunk hot calms down Vata dryness,...
Buttermilk -Thick stirred diluted 3% 3/4 yogurt 1/4 water – (Takra) Greatly valued and used for increasing the body’s ability to absorb food and nutrients. It is a nectar in the cold season, when appetite is missing, when digestion is weak, and when the body...
Milk Mother’s milk is the perfect food for a newborn. milk is richly nourishing, soothing for the body and mind, and carries the warmth of life that will help a child develop its own ability for warmth and love. Because of this, milk in general has come to be...
CORN – COOKED GRAINS The most central grain native to the western hemisphere, corn is an ideal grain for Kapha. When cultures in Africa and elsewhere first began using corn as a staple in the late 19th century, there resulted an epidemic of pellagra – a...
Buckwheat – cooked grains (Kasha) Hot, light and dry, Buckwheat is ideal for Kapha. The nourishing effect of Buckwheat balances its heat to some extent for Pitta. The light and dry qualities make it inappropriate for Vata if eaten alone. Buckwheat is overly dry and...
Barley – cooked grains Whole barley contains far more nutrition than the commonly used “pearl barley”, including more fiber, twice the calcium, three times the iron, and 25% more protein. To remove the laxative property of barley, roast whole barley until aromatic...
Amaranth – cooked groats Since Amaranth is light, drying and cooling, it balances well excess Pitta-Kapha conditions. It is a perfect alternative to oatmeal in the spring diet. Although light, it is still satisfying.It does not contain any gluten and is safe for those...
Spelt – cooked grains Although spelt contains gluten, those with gluten sensitivity may be able to tolerate it. Properties Taste: Sweet Natural Attributes: Heavy, Sticky Tissue impact (Vipak): Nourishing Thermal impact (Virya): Cooling Dosha impact: Decreases Pitta...
Rye – cooked grains Good for cold, harsh climates and seasons. Like wheat, rye is one of the most important cereals for bread making, as it contains gluten that makes bread rise and stretch. Rye flour contains a high amount of pentosans (long chains of five-carbon...
Rice – cooked grains Rice builds ojas (Vital Essence). Ojas is said to have the smell of burnt rice. Of rices, Basmati is the most Sattvic and aromatic. Rice is nourishing and easy to digest. Rice offers more calories with less effort from the digestive organs. Plain...
