Maharishi Ayurveda Newsletter Archive

Healthy Holiday Treats

The mouthwatering aromas of cinnamon and nutmeg waft through homes everywhere as chefs lovingly recreate traditional holiday favorites such as pumpkin pie and gingerbread. Nothing conjures up the holiday spirit more than festive meals eaten in the company of family and friends.

Eating in the pleasant company of friends and family is wonderful for health. According to ayurveda, the spiritual components of cooking and eating are just as important for digestion and assimilation as are the physical components. That means, for example, cooking in a joyous rather than a stressed atmosphere, giving positive attention to the process of cooking and serving the meal, saying thanks before you begin, and enjoying companionable silence or quiet, pleasant conversation with friends and family as you eat. Such a meal converts quickly to ojas, the substance that sustains life and promotes good health, radiance and bliss.

Eating wisely and well
For many people, the holidays are a disruptive time; with travel, last minute shopping and entertaining playing havoc with the daily routine. Skipping lunch and/or breakfast, eating large meals at night, eating out too often ... the potential for these events that disturb the digestion tends to increase during the holidays, so you have to be watchful. Moderation is the key to staying healthy over the holidays. Healthy holiday eating can help you avoid repercussions such as weight gain, loss of energy and lowered immunity which can persist for months afterwards.

Some tips from The Council of Maharishi Ayurveda Physicians for eating wisely and well --

• Rotate items on menus -- if you vary flavors, tastes and textures, you will have fewer cravings.
  
• Drink lots of water through the day, but limit beverage intake with meals.
  
• Spike drinking water with herbs and spices for personal balance for added benefit from the water you drink, or drink one of the Maharishi Ayurveda herbal teas for balance.
  
• Organize festive gatherings at lunch whenever you can, because the digestive fire can handle heavier foods better if they are eaten around noon rather than late in the evening.
  
• Cook with spices--they enhance both flavor and digestion.
  
• Don't skip breakfast--a warm, nourishing stewed apple or pear is a wonderful way to start a hectic day.
  
• No matter how hectic your schedule, take 5-10 minutes to sit quietly after a meal. It's a good way to kick-start your digestion.
  

Recipe suggestions
Here are some festive recipes that incorporate Maharishi Ayurveda gourmet mind/body foods for you to share with family and friends this holiday season.

Basmati Rice Pilaf with Dried Fruit
Serves 4-6 as a side dish

• 3 Tbl. Maharishi Ayurveda Ghee
  
• 4 celery stalks (chopped into bite-sized pieces)
  
• 1 1/2 cups basmati rice
  
• 3 1/4 cups water
  
• 2 tsps. Maharishi Ayurveda Pitta Churna
  
• 1/4 cup golden raisins
  
• 1/4 cup dried cranberries
  
• 1/2 dried apricots (chopped)
  
• 1/2 cup pecans (coarsely chopped)
  
• 1 tsp. salt
  
• Freshly ground black pepper

Melt the ghee in a saucepan and add the Pitta Churna. Fry lightly and add the rice. Stir continuously and coat the rice in the spices for about 1 or 2 minutes. Add chopped celery, salt and water. Bring to a rollicking boil and add all the dried fruit to the mixture. Reduce heat to a low simmer and cover tightly for 20 minutes. After the time is up, remove from heat and stir in the pecan pieces and the fresh ground pepper to taste.

Oven Roasted Vegetables with Bulgur and Quinoa
serves 4

• 1 large yam
  
• 1 large loki squash
  
• 1 beet
  
• 1/2 pound paneer or tofu
  
• 1/3 cup Maharishi Ayurveda Ghee
  
• 1/2 teaspoon dried marjoram
  
• 1/4 teaspoon dried rosemary
  
• 1/2 teaspoon Maharishi Ayurveda Vata Churna
  
• 1/2 teaspoon Maharishi Ayurveda Pitta Churna
  
• 3 tablespoons fresh chopped parsley
  
• salt and pepper
  
• 2 2/3 cups water
  
• 2 teaspoons ghee
  
• 1/2 teaspoon salt
  
• 2/3 cup washed quinoa
  
• 2/3 cup bulgur
  
• 1/3 cup toasted sunflower seeds
  

1. Preheat oven to 400 degrees F.
   
2. Cut vegetables and tofu/paneer into small cubes and place in a large casserole dish.
   
3. Add ghee and dry spices, stir well and place in oven. Bake for 1 and 1/2 hours, stirring occasionally.
   
4. Boil the water and add salt and ghee.
   
5. Add bulgur and quinoa, cover and simmer for 20 minutes. Let grains sit for 10 minutes.
   
6. Add sunflower seeds, grains, parsley, salt and pepper to vegetables and stir well. Serve with Maharishi Ayurveda Peach Chutney.
   

Baked Apple Dessert

• 6 medium red apples
  
• 2 Tbl. lemon juice
  
• 1 cup quick oats
  
• 3/4 cup packed brown sugar
  
• 1/2 cup flour
  
• 1/2 cup Maharishi Ayurveda Ghee with Cinnamon
  
• 1 Tbl. Kapha Churna
  

Peel and chop apples into bite-sized pieces and form into a mound in a 9-inch rectangular baking pan. Sprinkle lemon juice over the apples and set aside. Process remaining ingredients with your fingers until you have created a crumbly consistency. Spread the mixture evenly over the top of the apples until they are completely covered. Bake at 325 degrees F for 45 minutes. Serve warm.

Organic Cashew Delight Cookies

• One 4 oz. jar of Maharishi Ayurveda Organic Cashew Delight
  
• 3/4 cup Maharishi Ayurveda Ghee
  
• 1/2 cup raw sugar
  
• 1 cup light brown sugar
  
• 3 Tbl. plain yogurt
  
• 1 tsp. baking powder
  
• 1 tsp. vanilla
  
• 1 3/4 cups dry quick cooking rolled oats
  
• 2 cups unbleached flour
  

In a large mixing bowl, combine all ingredients in succession, reserving the flour until the last. Add the flour slowly, bit by bit, and stir into the previous ingredients until well blended. Chill the dough for 1 hour in the refrigerator. Preheat the oven to 350 degrees and roll the dough into 1-inch round balls. Place each dough ball on an ungreased cookie sheet and bake a batch for 10-12 minutes. Remove each batch from oven and allow to cool on cookie sheet until each cookie has hardened.