Sono cosi contenta! Domani sono la traduttrice di Ingrid Auer, creatrice di potenti "attrezzi" per entrare in contatto con gli angeli. Vi voglio proporre questa intervista che mi è piaciuta molto, sopratutto la parte dove Ingrid parla della guarigione, cioè che la guarigione non è un negozio self-service, ma un percorso individuale che richiede anche consapevolezza e responsabilità per la propria salute


Intervista Ingrid Auer in tedesco sottotitoli italiani

https://www.youtube.com/watch?v=WBFaXJJ9fVg

Ayurvedic food - ambrosia for body, mind and soul!

“A specific diet or a specific remedy is of no use when taken reluctantly…It is only the individual sensorial perception of what is good to promote good health or what is needed to get rid of the disease to be actually effective.”  (Charaka) 

Taste is the main aspect of food. The first question that comes to our mind when we put food in the mouth is “Do we like it?”  If not: “What can we do to improve the taste?”. Why this feeling of liking or disliking of the food is so important to us? Actually, this personal inclination is the basic aspect to understand where to get nourishment from. If we like our food, we are able to digest it better. Taste (rasa) is the key tool to ayurvedic nutrition. The food we put in the mouth gives us the feeling of a specific taste to which we give an individual reaction. Rasa is the name given to the experience of taste and to the influence it has on the body. Rasa also means emotion.  A specific channel brings the “essence” (this is another meaning for rasa) of the food from the mouth to the brain, so that the vital fire (prana) gets stimulated and in turn activates the digestive fires (agnis).

When we eat food we don’t like, the digestive fires are unable to metabolize it and make it release all its nourishing proprieties.  

 What do we expect from our food? It should give us good nutrition, should be delicious and should keep us in good health.

 Ayurveda and all the different systems aiming to keep mankind in good health acknowledge a fundamental role to food.

Preparations and combinations of the different ingredients are also a good opportunity to look after ourselves and all those that we care for, keeping in mind the individual inclinations and the seasonal needs, giving to food a personal touch and varying the combinations of the different flavours and ingredients.     

Ayurveda emphasizes the importance of a good digestion which is the fundamental factor to establish good health. A bad digestion accumulates ama (toxins) in the upper or lower part of the digestive tract, that in turn gives rise to all the different diseases. In fact ama clogs the channels of circulation (srotas) and prevents the waste products (mala) from a regular and correct elimination.    

What can we do to make the food we cook more palatable and at the same time more digestible? Often we are not aware that food can be made healthier by making it more delicious and tasty. To fulfil this goal, spices are of great help to stimulate the agnis and make them work better.

The most important spice for that purpose is Ginger, whose digestive activity is well known also here in the Western World. It is a rhizome coming from Asia, used extensively also in China. Its post-digestive taste (vipaka) is sweet and for this unique feature it is useful also to people with pitta prakrti (constitution). In fact the sweet taste has by nature a cooling effect.      

Ginger stimulates agni  to digest toxins (ama) in the seats of the body where they get accumulated. The wild variety is better then the cultivated one. In order to preserve its proprieties, the rhizome is dried and turned into powder. This plant is also called Mahaushada or Great Medicine. 

Black pepper has similar propriety to ginger. It stimulates the agnis and the intestinal mucous membrane, improves the digestion, eliminates the toxins (ama) accumulated, makes fat and phlegm digestible. If it is used in excess it may aggravate pitta, because its post digestive taste (vipaka) remains hot. This is the basic difference of this plant with ginger and long pepper, since these last two spices do not aggravate pitta because of their sweet vipaka. A special preparation of these three spices in equal quantity is called trikatu (tri=three katu=hot spices). The trikatu powder is an important ingredient included in more than the 50% of the classic recipes of Ayurveda.  

Cumin seeds are an important spice for the digestion. It is often recommended in case of intestinal and digestive problems, since it helps the downward movement of the bile and stimulates the digestive enzymes (agnis). It is especially useful in case of heart palpitations due to the pressure of the air accumulated in the stomach, pushing over the diaphragm.     

Ghee (clarified butter) is a basic culinary ingredient of all recipes. For its virtues in the past it was called “liquid gold”, because it does not only stimulates agnis, but pacifies and alleviates kapha and vata. In order to promote a good digestion, food should always have a teaspoon of ghee or of extra virgin olive oil.  

The very fundamental of any highly digestible preparation starts always with the quality of the ingredients. They have to be in season, grown in the nearby vicinity, with no chemicals and preservatives.

It is also very important to develop the right cherishing attitude toward the people who will be eating your food and the specific occasion for which you are going to cook. Food preparations need love and dedication, and every single ingredient has to be appreciated by its specific quality, with concentration of mind to communicate your feeling of love and care to all those who will taste the gross and subtle nourishment of your food.

Claudia Brebeck www.artandayurveda.com 

Weekend in Österreich mit Ayuküche, Yoga, Atem und Chanten von Mantras

Happy and Healthy New Year 2014!!

Merry X-Mas, Buon Natale und Frohe Weihnachten an alle

Cucina Ayurvedica | Art & Ayurveda

Cucina Ayurvedica | Art & Ayurveda

Sabato 30 Novembre e Domenica 1 Dicembre 2013

Piatti fusion India - Italia 
un viaggi nei sapori remoti 
rasa è la parola sanscrito per emozione e per sapore
sapori evocano emozioni
emozioni sono sapori dell'anima

.....Lasagne con lenticchie e bietole....Tiramisu alla rosa....Kichari (risotto indiano con mung dal)....Curry di Barberosse e Pere...ecc..ecc...non mancate!!

Un fine-settimana insieme
da Sabato 30 Novembre alle ore 10 e 30 fino alle ore 17.00...prima cuciniamo e gustiamo un menu insieme...dopo vi presento le spezie una ad una , come applicarle e le loro proprietà, ecc.ecc.
Lunedi 1 Dicembre alle ore 10.30 fino alle ore 14.30
cuciniamo e gustiamo un menu insieme .... e vi parlerò dei principi fondamentali della cucina ayurvedica
per ulteriori dettagli www.artandayurveda.com


Un viaggio insieme.... a scoprire sapori nuovi....conosciamo le spezie...come applicarle....come apprezzarle...integrando sapori nuovi in piatti conosciuti e amati...rivisitandole....arricchendoli...

"The pharmacology of mālā beads is both precise and multivalent, designed to trigger physiological, neurological, psychological, and evolutionary layers of experience in interweaving dynamism.  Mantras meant to appease either benefic or malefic influences should be recited upon white beads – crystal, pearl, or mother of pearl – which purify tissues and mind.  White is anabolic, lactational, mucoidal, and seminal.  Mantras meant to amplify virtues, powers, or external blessings should be recited upon beads of gold, silver, or lotus seeds.  These substances both radiate and blossom.  Mantras to overcome obstacles are recited on wooden beads: elm, peach, rose, sandalwood.  These materials grow slowly and fragrantly along the paths of least resistance.  Wrathful mantras for protection and the destruction of malefic energies are to be recited on rudraksha seeds or beads of human bone."
Matthew Remski