I just finished cooking, and I had the wish to communicate the joy that every time I try to prepare a lunch Ayurveda. "
Not the usual cooking habit, maybe because it's Sunday meat sauce, or broth because it's Saturday. Cook according to the Ayurvedic knowledge whenever it becomes a festival of flavors and colors combined with art, including them.
The'Ayurveda has a very interesting theory to explain the effects that foods have on our body are not the calories, protein or tables, but it is the flavor known as RASA to indicate the characteristic of each food . It manifests contact with the organ of taste, and therefore has a value of objective and subjective at the same time. The first aspect is critical because expresses the proportion of the elements contained in a substance. Let us see how :
Predominantly water and land determines the sweet taste
" earth and fire " acid
water and fire salty
" air and fire " spicy
" air and ether " amaro
" Aryan and land " astringent
Each of the six flavors produces specific influence on mood and body tissues, but also on the mind. Every body composition, can be reinforced or reduced by the influence of these 6 flavors. Ayurveda describes in more detail modes of combination of foods according to their characteristics explains why there can not be applicable to more people diets.
A balanced diet is if all the flavors, combined in varying degrees depending on the objective to be reached and according to their compatibility.
This can lead to mistakenly think that he must follow strict rules or special diets, on the contrary, knowledge of the principles and properties of spice gives the food a lot more imagination and freedom, so that even those who want to lose weight can find the right spice and the solution without submitting to unnecessary hardships. Indeed, there are spices for all (those that help metabolism, other aphrodisiac ....) And it's nice to know and learn to use them. Start cooking in this context is no longer a gesture mechanical and repetitive, it becomes a true act of magic, and if we think for a moment while we are cooking that food will become part of us .... Well! then we can also understand why Ayurveda calls it a sacred act. Many do not Ayurvedic approach to the kitchen because maybe they do not like the strong flavors of exotic spices (ginger, cumin, coriander, etc. ...). Of course the kitchen is identified with Indian Ayurvedic , but it is interesting to note that the basic principles can be safely transferred to our kitchen, and then there is truly something for everyone. Bon appetit!
This can lead to mistakenly think that he must follow strict rules or special diets, on the contrary, knowledge of the principles and properties of spice gives the food a lot more imagination and freedom, so that even those who want to lose weight can find the right spice and the solution without submitting to unnecessary hardships. Indeed, there are spices for all (those that help metabolism, other aphrodisiac ....) And it's nice to know and learn to use them. Start cooking in this context is no longer a gesture mechanical and repetitive, it becomes a true act of magic, and if we think for a moment while we are cooking that food will become part of us .... Well! then we can also understand why Ayurveda calls it a sacred act. Many do not Ayurvedic approach to the kitchen because maybe they do not like the strong flavors of exotic spices (ginger, cumin, coriander, etc. ...). Of course the kitchen is identified with Indian Ayurvedic , but it is interesting to note that the basic principles can be safely transferred to our kitchen, and then there is truly something for everyone. Bon appetit!
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