Ayurvedic Cooking Basics
Basic Principals of Ayurvedic Cooking
Ayurvedic cooking comes from the Vedic tradition of Ancient India. It uses food, herbs and spices as a healing modality with medicinal applications. Fundamental concepts include: the five elements, the three mind/body constitutions called Doshas, the three attributes called Gunas, the seven Dhatus and six Tastes. Most importantly it emphasizes organically grown, high quality, wholesome foods free from additives and preservatives.
Grains are a large portion of an Ayurvedic diet as well as vegetables, fruits, herbs and spices. Food combinations are believed to enhance or inhibit certain qualities in the mind and actions in the body. Many recipes are designed to support digestive strength, which is believed to be indicative of one’s health and resistance to disease.
Ayurveda for a Western Palate
Many delicious Ayurvedic recipes utilize the taste and influence of common Indian spices such as Curries, Cumin, Turmeric, and Coriander. And yet, Ayurveda can be formatted to accommodate any craving, including a Westernized one. All that is necessary is a basic understanding of one’s Doshic constitution and the role of the six Tastes. Ayurvedic dishes include everything from soups and beverages to salads, appetizers, entries, breakfast and desserts.
Dosha
Dosha is a popular word used in Ayurveda to describe an individual unique mind/body constitution. There are six possible Doshic combinations composed of elements that predominate in certain areas in the body. People tend to dominantly express one or two types of Doshas. The three main Doshas are:
Vata-Air and Ether types who are usually underweight or can fluctuate in weight. There is usually some irregularity in their appearance or character. Without routine Vatas can get quite disorganized, be perpetually late, and become incessantly worried. Generally they have low stamina and weak digestive capabilities
Pitta-Fire and Water types who are of medium proportion and have little difficulty losing weight. They are intense with highly developed powers of concentration and intellectual inquiry. With out adequate relaxation, Pittas can become workaholics, overly ambitious, and even dictoral.
Kapha-Water and Earth types who may be larger, or show more density in their stature and shape. There is usually some stagnation in their appearance. They may be slow to move, or hesitant to react quickly. With out vigorous exercise, Kapha can become quite lethargic, lazy, self-destructive, and over weight.
Popular Ayurvedic Dishes
Any dish can be prepared to support an Ayurvedic philosophy of food, and yet there are some simple mainstays in any Ayurvedic kitchen:
Ghee-Clarified butter added to many food groups, and used to enhance digestive fire (agni), as well as aid in the absorption of medicinal herbs and spices.
Kichadee-A combination of grain and legume usually basmati rice and split mung beans. This dish is often used in cleansing regimes because it is easy to digest and encourages the potency of herbs that have been cooked in it. There are Kichadees made for specific purposes such as liver or kidney cleansing.
Lassi- A popular Ayurvedic beverage served at the completion of a meal to enhance intestinal absorption, soothe imbalances or increase digestive fire.
Warm Spiced Milk-Can be drunk before bed to aid in sleep disturbances or mental unrest. Spices are commonly used such as cardamom, nutmeg, and ginger.