Alter believes mindfulness while cooking and eating not only enhances our experience, but also our digestion. Ayurvedic cooking should be fun,
ignite curiosity and taste great—not feel restrictive or lack flavor, says Shah. “Food should bring joy, and bring us back in tune with our bodies. Our bodies are smart and will tell us what they need.”
April Tompson is a freelance writer in Washington, D.C. Connect at
AprilWrites.com.
The Beginner’s Ayurvedic Kitchen T
he rules of Ayurvedic cooking can seem overwhelming, but there are
simple ways to start aligning our diet with its principles. “Tere is a profound knowledge behind Ayurvedic cooking, but the methods of preparation are easy; you don’t need to be a skilled chef,” says chef, restauranteur and author Divya Alter. “One portion of food should fit in your
hands when cupped together,” says Nishita Shah, of Te Ayurvedic Institute. “Any more is going above and beyond what the body needs and can handle.” “Energetic imbalances can fluctuate, so
what you need now doesn’t have to be what you eat for the rest of your life,” says Alter. Shah uses color to guide her cooking,
declaring a dish done when its greens are at peak vibrancy. Alter stresses eating according to the
strength of your digestion. “Someone with a fiery or strong digestion may need to eat heavier foods and more frequent meals.” Cooking with fresh, high-quality and
ideally, organic ingredients is key. Food should be prepared soon aſter purchase and consumed soon aſter preparation to maximize flavors and nutrition. Ayurvedic cooking enhances natural
flavors,while optimizing digestion, nutrient absorption and waste elimination. “How you experience food aſter a meal is just as important as how you feel while eating it. Deep frying, charring or cooking at high temperatures makes food hard to digest, overheats the liver and causes acidity,” says Alter.
Hormone and Nutrition Deficiency can rob you of your joy for life.
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