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Ayurvedic Approach
“Ayurveda An Art And Science Of Nourishment
We Nourish You The Right Way"
Ayurveda, a 3,000 year old Indian science ensuring the total health of mind, body, and spirit, is one of the fastest growing alternative health models today. Publications from Vegetarian Times and Prevention Magazine to Business Week herald the growth of interest in Ayurveda. Research shows that Ayurvedic practices strengthen the body, enhance the immune system, and perform a wide range of preventative functions. FARM FRESH offers an accessible, informed, and passionate approach to transforming your eating and your health with Ayurvedic principles.
 
AYURVEDA AND PICKLES
 In  Ayurveda, a balanced diet does not revolve around calories, vitamins, carbohydrates and proteins. These nutrients are known to us intellectually but the tastes are a direct experience and give enormous and useful information directly to the tissues in the body. Ayurveda allows us to eat a balanced diet naturally, guided by our own instincts, without turning nutrition into a complicated intellectual exercise.

Tastes should be balanced in the diet for optimum nutrition and health. All of the  Ayurvedic herbal formulas are based on the science of the six tastes. For example, the bitter effect of herbs helps in the fight against infections.

There are six tastes described in Ayurveda. The term taste not only applies to the perception of taste buds located on the tongue, but to the final reaction of food in the acid medium of the stomach. These tastes are sweet, sour, salty, astringent, bitter and pungent. Vata dosha is balanced by sweet, sour, and salty. Pitta dosha is balanced by bitter, astringent and sweet, and Kapha dosha is balanced by pungent, bitter, and astringent.

All the six tastes are combinations of the five building blocks of nature. Each taste contains all five elements in it but has a predominance of two elements. This is known as the prakriti of the tastes. They are as follows:

  • Sweet - earth and air
  • Sour - earth and fire
  • Salty - water and fire
  • Bitter - air and fire
  • Pungent - air and fire
  • Astringent - earth and air

It is best to include all six tastes in each meal, but include more of the tastes that balance your individual physiology and follow the rhythms of the seasons and a lesser amount of the tastes that create imbalance in your body and mind.

 
   As a general guide, the following are a list of foods in each of the taste categories :

Sweet - Increases Kapha and balances Pitta and Kapha, brings satisfaction to the mind and body, feels nourishing, brings contentment and generates a soothing feeling. However, too much of the sweet taste brings dullness and drowsiness. Sugar, honey, cream, rice, wheat, butter, milk, ghee, dates, sweet fruits, coconut and licorice root are examples of the sweet taste.

Sour - Increases Pitta and Kapha and balances Vata, sparks digestion, adds flavor to food, can add to fluid retention.  Lemons, grapefruits, olives, yogurt, cheese, pickles, tomatoes, and vinegar are sour in taste. Ayurveda recommends avoiding sour tastes from vinegar, fermented foods, and alcohol because they are toxic to the system and agitate the mind.

Salty - Increases Pitta and Kapha and balances Vata, adds flavor to food, stokes the appetite, starts the flow of saliva and stomach juices, aids digestion and heats up the body. Too much salt causes bloating and skin disorders and can be overheating for Pitta. Salt, kelp, and salty pickles are examples of the salt taste.

Bitter - Increases Vata and balances Pitta and Kapha, a corrective taste that brings cravings for sweet and salty into balance, tones the tissues and cools the body in hot weather, good for balancing Pitta, reduces bloating, and is good for the liver. In excess, the bitter taste depletes the tissues and creates a Vata imbalance. Raja's Cup, bitter melon, leafy greens, turmeric, aloe vera, nettles, basil, golden seal, iron, lemon rind, spinach, bitter gourd, barley, and fenugreek are examples of the bitter taste.

Astringent - Increases Vata and balances Kapha and Pitta, purifies the blood, helps digestion, helps decrease diarrhoea. In excess it creates gas, heart pain, and constipation. Pomegranates, legumes, coral, turmeric, Raja's Cup, apple, quinoa, sprouts and coriander are examples of the astringent taste.

Pungent - Increases Vata and Pitta and balances Kapha. The pungent taste helps to reduce fat, is an appetizer, and helps to alleviate allergies. Ginger, garlic, horseradish, black pepper, and chili are examples of the pungent taste.

In general, for a balanced Ayurvedic Diet, you should eat a predominance of the foods and corresponding tastes that correct any imbalances and include a lesser amount of food groups that include the other tastes. For example, if you have a Pitta imbalance, then you should eat primarily astringent, bitter and sweet tastes but include small amounts of the pungent, sour, and salty tastes.

FARM FRESH - products  are convenient and easy to use and are precise blends of spices and seasonings that include all six Ayurvedic Tastes. Add our products to your food shelf and see the difference it makes in your healthy eating.

  Mango -- The King Of Fruits, Therapeutic Uses And Favours

Mangoes are not eaten as routinely in America as are apples and pears, for instance, but if you ever try a fully ripe, sweet juicy mango, you will want to try it again and again. Eaten by themselves or in a variety of dishes, mangoes add antioxidants and fiber to your diet.

The “king of fruits” has been around for at least 6,000 years. Native to India and Burma, this sweet fruit was described in the ancient Sanskrit literature, for example in Valmiki’s Ramayana. The mango was also the fruit of the kings in ancient India, where princes used to pride themselves on the possession of large mango gardens. Persian traders took the fruit into the Middle East while the Portuguese brought it to Europe and the New World. Mango cultivation arrived in Florida in the 1830s and in California in the 1880s, and now it is also grown in Hawaii, Mexico and South America.

Ever since the Vedic period, mangoes have been highly appreciated in ayurvedic healing and cooking.  All parts of the tree are used for different purposes. The leaf plays an important role in Hindu festivals and ceremonies. The bark, leaf, flowers, fruit and seed offer a variety of medicinal purposes. There are also over a thousand varieties of mangoes that vary in shape from round to pear-shaped to narrow and oval, and that can weigh as much as four pounds each.

Ripe mangoes are succulent and sweet, with a yellow-orange or red skin. They are ready to eat when they are soft to touch and yield to gentle pressure.  The best eating mango is fibre free, but even a stringy mango can be sweet and juicy.

Ayurveda considers  mango sweet and heating. It balances all the three doshas and acts as an energizer.

Green, unripe mango is also used in Indian cooking. Several varieties are especially cultivated for using raw. The fruit is grated and added to dhals and vegetables, or made into chutneys and pickles. The ayurvedic qualities of green mango are sour, astringent and cooling. Mangoes if prepared ayurvedically, in combination with sugar or spices ( for example in a chutney or in the form of a murraba ) helps in digestion , improves the flavor of food  and  enhance the use of the six tastes in our body.

Mangoes are rich in antioxidants such as beta-carotene, and Vitamin C. Antioxidants have been shown to play an important  role in the prevention of cancer and heart disease. They also contain bioflavonoids, the compounds that help plants capture energy from the sun, and when eaten they aid our immune system. Mangoes also supply potassium and fibre and are low in calories. The insoluble fibre, abundant in mangoes, aids the elimination of waste from the colon and prevents constipation.

Mangoes support all the seven dhatus (body tissues) and provide a very satisfying snack or dessert. Mangoes can also be added to puddings, salads or fruit desserts. Try to use fresh mango instead of canned mango puree which is void of the nutritional benefits of fresh fruit and may contain added sugar.

   Vegetables and ayurvedic uses :-
   Bitter gourd (karela) (memordica charantia)

Properties
Bitter gourd is cool loosens up the hardened stool, light, bitter and does not cause the formation of the wind. It eliminates excessive wind, excessive bile and the blood impurities. It is beneficial in many diseases like jaundice, emanation of semen through urine and worms in the stomach.

USES

  1. The juice of bitter gourd's leaves mixed in warm water eliminates the worms in the stomach.

  2. If the powdered roots of bitter gourd plant is made into a paste and then applied on the face it cures pimples and eczema.

  3. The juice extracted from the leaves of bitter gourd mixed with some turmeric powder in it is beneficial in small pox.

  4. Make small pieces of bitter gourd allow these pieces to dry in the shade. Grind it into powder. Use 6 grams of this powder daily for four months. It will cure diabetes and the problem of sugar.

  5. Take three seeds of each bitter gourd and black pepper. Grind it into powder. If this powder in liquid form is given to a child who is vomiting. It will be checked.

  6. Vegetable prepared from bitter gourd is beneficial to person having fever.

  7. A patient suffering from piles is benefited if juice of bitter gourd leaves mixed with turmeric powder is given to him.

  8. Drinking juice of bitter gourd in the morning and in the evening cures many diseases like, worms in the stomach, leprosy, diabetes, jaundice, cough and emanation of semen through urine.

   CARROT

PROPERTIES
Carrot is sweet, sharp, bitter, hot, an appetizer, and light and checks loose motions. It has curative effects in many diseases like plethora, piles and phlegmatic diseases. It also eliminates the excessive humor of wind in the body and worms in the intestines. Carrot  if consumed regularly in any form like Murabba improves your eyesight because  it is full of vitamin A.

USES

  1. If a person suffering from loose motion drinks the soup made of boiled carrots he gets relief.

  2. If crushed carrot mixed with wheat flour is applied on the boils or wounds, it acts as an excellent antiseptic compound.

  3. Four to five drops of carrot juice in the nostrils checks hiccups and breathlessness.

  4. Sniffing the crushed carrot checks hiccups too.

  5. The daily use of carrot develops blood. The blood gets purified and skin diseases like eczema, itches boils and pimples are cured. It also gives strength.

  6. Carrot strengthens the vision and makes the liver strong.

  CAULIFLOWER

Properties
It is sweet in taste and stimulating and digestive. It causes the formation of the wind in the body. It is beneficial in many diseases like fever, leprosy cough , blood impurities enlarged liver and excessive bile in the body. Cauliflower is more nutritious than cabbage.

Uses

  1. It strengthens the uterus of the woman.

  2. Eating the boiled roots of cauliflower cures diarrhoea and bleeding diarrhoea .

  3. A wholesome cauliflower along with its roots, flower, seeds , fruit and stems boiled in rice water is beneficial in stomachache.

  4. If dried up roots of cauliflower in its powdered form is mixed with some powdered black pepper and is applied on painful tooth gives relief from toothache .

  GARLIC AND AYURVEDA

During the ages Garlic has been a valued natural healer. It has been used to promote the body's energy and strength. Garlic is used in today's natural medicines to help prevent heart disease, strokes, and hypertension.

Garlic's essential oil has a powerful disinfectant that is known for killing tough germs. Garlic has a powerful active ingredient called allicin that is responsible for it's powerful odour.

In preventing heart disease and strokes, garlic decreases the cholesterol levels that can cause heart attacks and stokes and promotes better blood circulation through the heart.

 
     
 
 
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