garlic and onions

[Guest guest]

Sat Nam!

In regards to eating garlic and onions: any foods grown in darkness

underground are considered Apranic in Ayurveda. Garlic is said to "keep the gods

away"

and increase Shukra and so is an aphrodisiac; is rajasic and irritating which

is why it isn't recommended for Yoga or Meditation. Onions are a stimulant and

are also considered rajasic and irritating and an aphrodisiac. Yet they both

have some important medical benefits as you have mentioned...they are just not

typically in the Pranic, Sattvic, Yogic Diet. As to why it is suggested not

to eat many vegetables...I don't know...are they talking about raw vegetables?

If that is the case only Pitta constitution can handle raw, the rest of us

have a hard time digesting them.

Blessings in Health!

Guru Ravi Kaur

 

 

 

[Guest guest]

>From the Archives --

Kundaliniyoga/message/16352

This question has been visited at least once in the past year

 

 

reprint from 3/26/03 (mildly edited)

 

Hi, There are many things you need to consider. What are your personal

needs? Your ayurvedic constitution? Do you like to cook? What climate

you live in? Do you work outdoors or do you sit on your butt and type

all day. I highly suggest you get a copy of "Foods for Health and

Healing: Remedies and Recipes". A lot of good info and some recipes

( http://www.yogatech.com ). Regarding onions, they will increase Shukra

quickly, which in general terms is sexual juice, which is great if you

know what to do with it. A tremendous increase in Shukra usually

inflames the fires of lust and creates a craving for sexual activity. If

you are trying to rejuvenate yourself and contain your shukra or are

already hornier than a box of rabbits, then you really might want to

avoid arousal and contain the energy so that it can be digested and

transmuted into Ojas, which is what it's all about. (Ojas is that subtle

glue that holds together Body, Mind and Spirit)

Milk, ghee and honey also increase Shukra but with a lot less Rajas.

Kundalini yogis are householders....we don't renounce sex and other

worldly activities. In this world there are plenty of ways to express

that rajas. If you are sitting at a desk all day or trying to do a

Vipassana type discipline, beware of these roots.

Many recipes use onion but are usually prepared as a masala, with

garlic, ginger and spices. It's pretty live stuff. The saving grace is

that the ginger strengthens the nerves so that you can handle the extra

fire.

Sat Nam,

Dharam

 

P.S. see the below recipe. It's a staple. I eat it everyday.

 

 

MUNG BEANS AND RICE also known as Kitcheree

 

This is a perfect pre-digested food. It is easy on the digestive system

and very nourishing. There is a story of a great sage who would

prescribe this food to many who came to him for healing whether it was

mental, spiritual or physical. Forty days later the issue was often

resolved. The trinity root (onion, garlic and ginger) is incredibly

"life-giving" and coupled with a yogic practice will increase Ojas, the

subtle glue that holds together mind, body and soul. "You'll be seeing God"

 

1 cup mung beans

1 cup basmati rice

9 cups water

4-6 cups chopped assorted vegetables

(carrots, celery, zucchini, spinach, chard, broccoli, etc.)

2 onions, chopped Kombu or some other seaweed for additional mineral and

trace elements

1/3 cup minced ginger root 1 tsp. crushed red chilies

8-10 cloves garlic, minced 1 Tbsp. sweet basil

1 heaping tsp. turmeric 2 bay leaves

1/2 tsp. pepper seeds of 5 cardamom pods

1 heaping tsp. garam masala salt or Tamari to taste

1/2-cup Ghee (clarified butter) or vegetable oil

 

Rinse beans and rice. Bring water to a boil, add rice* and beans and let

boil over a medium flame. Prepare vegetables. Add vegetables to cooking

rice and beans. Heat about 1/2-cup oil in a wok or large frying pan. I

prefer a wok. Add onions and cook over medium-high heat until they start

looking translucent, then add garlic. Add ginger just before adding

spices and maintain heat until browning. If at any point you start

noticing some sticking, go ahead and add more oil. Don't be shy

especially if you're using ghee. Now add spices (not salt or herbs)

starting with turmeric. Knock the heat down a notch. After 5 minutes add

the garam masala and other spices. You can add a little water and cover,

stirring occasionally. Very little sticking will happen at this level of

heat but the masala really comes together with this treatment. This can

go on for 20 minutes or so! When nicely done, add masala and veggies to

mung beans and rice. Add herbs (basil and bay leaf). You will need to

stir the dish often to prevent scorching. Continue to cook until

completely well done over a medium-low flame, stirring often. The

consistency should be rich, thick and soup-like, with ingredients barely

discernible. Add water if in doubt. Serve with yogurt, or with cheese

melted over the top. Sweet mango chutney and mild mango pickle help to

make for a more satisfying experience. Serves 4-6.

 

A few additional Cooking Tips:

*To avoid scorching and sticking, you can precook the rice separately

and add it to the mix just before the veggies go in. Also, cook the

beans alone long enough that they split before you add anything to them.

To help with "gas", soak your beans over night. Adding tamari or salt to

mixture while cooking allows for better assimilation.

 

 

 

Sudeep Radhakrishnan wrote:

 

Dear group,

 

Can the group tell me why is it suggested in the shastras to avoid

onions in one's diet ? Does this pertain to all types of onions or just

the large one's ? Has this been proved scientifically ?

 

Warm regards

 

Sudeep

 

 

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