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Shawn & Sankari

Thank you for tuning in to Episode #4 of Sunday Brunch live, hosted by Shawn & Sankari and Special Guest Laxmi Mason.

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Eat Well, Age Well

Eat Well,
Age Well

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.

  1. Nicely Spiced
    With cilantro, spices, and ghee.
  2. Savory Veggie
    With cooked vegetables, spices, and coconut sauce.
  3. Blueberry-Coconut Caramel
    With fresh berries, creamy coconut milk, and palm-sugar caramel sauce.
MAHARISHI AYURVEDA VITALITY SYNERGISTIC DAILY DUO

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

A sweet, herbal full-spectrum antioxidant paste that helps boost digestion, immunity, and brain health.

+ Amrit Kalash Ambrosia Tablets

A potent herbal formula that helps to balance the mind and emotions.

OTHER VITALITY-BOOSTING FOODS

Keep your kitchen well-stocked with these natural, vitality-boosting foods!

Fruits

Fruits

Mangoes, dates, figs, pears, apples (cooked), raisins, and grapes are Ayurvedic super fruits.

Vegetables

Vegetables

Leafy greens like spinach, chard, and bok choy are hydrating, nutrient-rich, and contain prana (life-supporting energy).

Grains

Grains

Whole grains like basmati rice, quinoa, millet, amaranth, and rye are rich in nutrients.

Power Protein

Power Protein

Favor plant-based protein sources like legumes and nuts, but incorporate light dairy too if tolerated (panir, yogurt, warm milk, etc.)

Vitality & Energy Herbs

Feel full of life! Boost energy and endurance naturally, increase stamina and muscle strength, unclog your body’s channels, rejuvenate cellular tissue and better adapt to and recover from stress.

Maharishi Ayurveda Vitality & Energy Herbs

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.