Food is medicine
The food that we eat daily has a very important role in our life of who we are. In Ayurveda, our food is divided into 3 gunas, means categories. First is Satvik, which is light, fresh, pure and cooked with lot of love. This food brings in energy to the body and calmness to the mind. Then the second is Rajasik, which is spicy, oily and stimulating. This brings restlessness and also disturbs the energy of the body. Problems like constipation and acidity are a result of such foods. Then the third one, the lowest form of food is Tamasik, which is stale, processed food. This food brings lethargy and heaviness and also ample health problems.
In our daily lives, commonly we are eating the Rajasik food that makes us anxious. Last week I spent a few days at a spiritual retreat and all the meals were Satvik meals. Very simple food, but nutritious and also very tasty. Even after eating a full thali, I had a pleasant sleep and felt so good in my body and mind. Satvik food is anti-inflammatory and gives complete nutrition without making us feel heavy and bloated, and it feels good in the mind also.
To be honest, on a daily basis I am unable to eat this healthy food, but I do it often. When I eat this type of food, I do not feel stuffed, rather I feel satisfied and good within.
This is the type of meal that is served at the retreat. I wish I had someone at home, who would prepare such meals for me on daily basis :-)
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The whole food angle is what pulls me in here. The smell does most of the cooking before any pan is involved, and posts like this are where that actually shows. What did this replace in your kitchen?
Que ese thali se vea simple pero deje sueño reparador dice bastante del Rajasik que comemos a diario. El dato de la inflamación es el que más me interesa: on-chain no hay métricas de eso, pero el cuerpo acumula como cualquier balance. ¿En el retiro había alguien que te explicara cómo identificar un plato Satvik sin caer en lo procesado que se vende como healthy?
Lo del thali satvik completo y dormir bien sin sentirse pesado es el dato concreto que más me queda, porque el problema del rajasik no es solo la acidez: es la inflamación crónica que después te pasa factura. Traducido a guaraníes, cocinar satvik es más barato que comprar procesados, el tema es el tiempo. ¿En el retiro te pasaron alguna receta base que se pueda replicar en casa sin mucho lío?