Ayurveda Healthcare - Self Guide

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Go Green...Go NATURal !
For Way to a Healthy Body & Prevention of Diseases

- ebook in pdf format

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Mother Nature has it ALL

Getting healthy requires self-effort. This booklet is for those who wish to take more control of their health in their day to day life. If you are ready to be proactive for your health, then you are ready for Ayurveda. This booklet will provide you with the knowledge you are searching for to naturally and systematically fulfill your health goals.

Chance to Glance - View Gems from the Treasure!

The Cook and the Kitchen

One of the most major themes in Ayurvedic cooking is the powerful effect of the consciousness of the cook on the food. If the cook is unhappy and emotionally disturbed some of that quality gets in the food. Make your kitchen a bright and pleasing space. Try to avoid cooking if you are emotionally distraught if you can. The kitchen is not a pace to have argumentative discussions with your family and friends. The consciousness of the cook is also a major factor when you go out to eat at a restaurant because you have no idea or control over the quality of the cook and their workplace in a restaurant.
Avoid the use of aluminum or non stick cookware. Stainless steel is a good alternative as is occasional cooking with iron cookware. Cooking over a flame is considered the best heat. Microwaves are not at all recommended as they create high Vat quality in the food.
Food preparation is an art and a joy. Proper diet is also great medicine and the key to a long, vibrant and healthy life. It is key to everyone's life be educated in the knowledge foods and their preparation.

Favor the Following Foods

GENERAL Warm foods and drinks. Foods should be cooked at home ideally, of fresh ingredients. Avoid frozen foods (including frozen vegetables,) canned or bottled foods, red meat, raw vegetables and greasy or fried food.
GRAINS Wheat products (avoid yeast breads except 100% whole grain bread, avoid white flour; favor crackers, cous-cous, cream of wheat, and unleavened breads such as whole wheat chapati, pita bread or tortilla which are dry-fried on the stove or lightly toasted,) boiled or steamed rice, cream of rice, oatmeal cooked with plenty of water. LEGUMES Yellow split mung beans, whole mung beans, or red lentils. (All should be cooked with water and spices to form soup.)
VEGETABLES Favor zucchini, asparagus, carrot, beets, tomato, artichokes, cucumber (cooked), yellow squash, okra, tender eggplant (baby-sized only), fennel, spinach. Avoid raw vegetables, white potatoes. All other vegetables may be eaten occasionally if in small portions and cooked well. Small amounts of salad greens are acceptable on occasion. Freshly juiced raw vegetables are also acceptable.
DAIRY Low-fat milk (boiled and served hot), ghee, yogurt (only if made at home and less than 24 hours old,) lassi from fresh yogurt (diluted 4-6 parts water to one part yogurt.) Avoid all cheeses including nondairy cheese, frozen yogurt, ice cream, nondairy frozen desserts. Rice or soy milk should be boiled with ginger or cinnamon and drunk warm.
SWEETENERS Whole, natural cane sugar, date sugar, fructose, (all in small amounts.) Avoid prepared sweets like cakes, cookies, chocolate, pies, candy bars, etc.
OILS All, but in small amounts. Ghee is best. Avoid margarine, butter and fried foods. NUTS & SEEDS In small amounts all nuts and seeds are acceptable except peanuts. Favor blanched almonds, sesame and sunflower seeds.