Thank you for tuning in to Episode #4 of Sunday Brunch live, hosted by Shawn & Sankari and Special Guest Laxmi Mason.
Watch The Replay
In a follow-up to the broadcast, we've gathered together some helpful information, tools and tips on the topic of Eating Well to Combat Aging. Read on to discover the best Ayurvedic foods for healthy aging, aswell as recipes and tips.
Vitality-Boosting Recipes & Foods
Who among us hasn’t reached for a bag of chips or a supersize chocolate-chip cookie when feeling stressed or bored? Occasional indulgences are part of any healthy diet, but when it comes to healthy aging, your daily choices matter. What you eat—and, importantly, how well you digest it—are the keys to aging well and maintaining your youthful vitality, according to Ayurveda.
With that in mind, here are some tips and recipes to keep you feeling your best at every age and stage!
5 Healthy Ayurvedic Eating Habits
Skip the Processed Stuff
One of the best things you can do for your body is to cut back on highly processed foods that are frozen, canned, or full of additives. These foods tend to be harder for your body to break down efficiently into nutrients, and they can lead to the production of ama—digestive toxins that clog up your system and can lead to premature aging.
Favor a Whole-Foods Diet
Ayurveda recommends a whole foods diet rich in plenty of fresh, organic produce, whole grains, legumes, nuts, seeds, herbs, spices, and—if tolerated—dairy foods like milk, yogurt, and soft cheeses like panir. Whole foods promote ojas, or life essence, a key factor in vitality.
Eat According to Your Ayurvedic Body Type
There’s no one-size-fits all diet in Ayurveda. It’s all about eating foods that suit your unique mind and body. Not sure what your Ayurvedic mind-body type is? Take our FREE Dosha Quiz for personalized diet and lifestyle suggestions!
Make Lunch Your Biggest Meal
When the sun reaches its highest point in the sky, at noon, your digestive fire is at its highest, too. For this reason, Ayurveda recommends eating your largest meal of the day at noon, when your inner fire is burning brightly and better able to digest and assimilate.
Try Not to “Graze”
Routine is everything in Ayurveda! For this reason, it’s helpful to “train” your agni to receive three solid meals per day, rather than grazing and snacking throughout the day (which can overburden the digestive system), or fasting and skipping meals (which can throw your digestive fire out of balance).
3 REVITALISING RECIPES FOR SPRING
Clearing Kapha Lentils
This easy-to-make lentil dish can be cooked using a thermos! It’s nutritious, purifying, and makes a great on-the-go meal. Green leafy vegetables contain vital nutrients that help replenish fluids while purifying the shrotas, your body's subtle channels. They're also rich in prana, or life-giving energy.
Ayurvedic Walnut Burgers
Need a shot of protein? Walnuts are considered to have medhya qualities, which means they are nourishing for the brain. They’re also rich in protein and are considered natural stress-busters in Ayurveda.
VITALITY-BOOSTING INDIAN PANCAKES: 3 WAYS
Whip up a batch of chilla (mung bean) pancakes in 15 minutes! Try three delicious, easy, versatile variations.
- Nicely Spiced
With cilantro, spices, and ghee.
- Savory Veggie
With cooked vegetables, spices, and coconut sauce.
- Blueberry-Coconut Caramel
With fresh berries, creamy coconut milk, and palm-sugar caramel sauce.
VITALITY SYNERGISTIC DAILY DUO
The original, classic Amrit duo! Take the paste and tablets together daily for optimal mind-body benefits.
+ Amrit Kalash Nectar Paste
+ Amrit Kalash Ambrosia Tablets
OTHER VITALITY-BOOSTING FOODS
Keep your kitchen well-stocked with these natural, vitality-boosting foods!
Mangoes, dates, figs, pears, apples (cooked), raisins, and grapes are Ayurvedic super fruits.
Leafy greens like spinach, chard, and bok choy are hydrating, nutrient-rich, and contain prana (life-supporting energy).
Whole grains like basmati rice, quinoa, millet, amaranth, and rye are rich in nutrients.
Favor plant-based protein sources like legumes and nuts, but incorporate light dairy too if tolerated (panir, yogurt, warm milk, etc.)
Your Questions Answered
Please explain how real ghee (not clarified butter) is made?
Ghee is a type of clarified butter—and they share the same cooking process—up to a point. To make ghee or clarified butter, start by melting organic butter over low heat. As it begins to simmer, it will separate into three layers; the milk solids sink to the bottom, the liquid layer will be in the middle, and a foamy top layer is the water evaporating. After about 30 minutes, the liquid is strained to remove the solids to make clarified butter. Continue gently simmering the butter to make ghee. The milk solids will turn slightly golden brown, giving ghee its characteristic richy, nutty taste and aroma. This is when it’s time to strain. At this stage, all of the moisture has evaporated, giving ghee a longer shelf life.
How can we get protein when eating vegetables?
The plant kingdom offers a wide variety of proteins. Mung beans, as featured in all three pancake recipes, are one of the most protein-dense legumes. All kinds of lentils and beans, as well as nuts and seeds contain abundant protein. Vegetables contain protein too, in lesser amounts. The key is to eat a varied diet, to get not only a wide range of amino acids—the building blocks of protein—but also a wide range of antioxidants, vitamins, minerals, and phytonutrients for optimal health.
How do you soak mung dal overnight? What water do you use?
To soak mung dal, first rinse it well several times in cold water to remove any chalky residue. Place the washed mung dal in a big bowl with plenty of purified cold water to cover—the water should be a few inches above the dal because it will expand. Leave to soak overnight, and strain for use the next morning.