Sunday, July 1, 2007

Dharma of Food: Cooking using Alternatives

- Now you know why eating food that digests quickly and efficiently (without getting fermented in our stomach and small intestines) and sweeps away waste as it travels to large intestines (due to the fiber in the food) is important.

- But eating only uncooked foods such as sprouted grains, fruits, nuts, and vegetables is not agreeable for most of us and hence is not an unacceptable alternative. This will be too hard for us and we will not be happy with it.

- Hence, cooking food retaining as much nutrition as possible and cooking in such a way that the food does not burden the digesting system is the alternative.

- The world culture has become food and beverage centric and is polluted with highly refined and processed foods. It is hard for anyone to imagine living without these and I came across a few who asked me over the last few months as to what is the point in living a life deprived of these.

- That is why Dr. Raju experimented with food for a decade or so and came up with his wonderful book about cooking these same foods that we crave for "in a natural way" omitting or limiting the use of harmful ingredients.

Bottomline: For any recipe you come across from any source: skip the oil for tempering (takda). Skip any spices or herbs (or for special recipes, use in small quantities). Use sour alternatives to help reduce or skip salt. Use yogurt in place of cream. Add grounded nuts or seeds, or coconut in the end. Add some coriander leaves or curry leaves or minced mint leaves or powdered black gram for enhancing the flavor and to compensate for the skipped spices and herbs.

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