Ayurveda Article - Light Diet For Everyone

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The Maharishi Ayurveda Approach to a Light Diet

 

 

According to ayurveda, it is important to know how to eat properly

when the digestive fire or agni is low. A lighter diet is

recommended when one has a fever, flu, cold or diarrhoea, when one is

recuperating from an illness, and during panchakarma—the ayurvedic

rejuvenation program. Women should eat a lighter diet during

menstruation and menopause. Children often need light yet nutritious

diets. If you are under the care of a physician, or before making

changes to your existing diet, it is recommended that you check with

your physician.

 

During those periods when internal systems are functioning at less

than optimal levels, agni, the fire of digestion, becomes weak and

one has to gradually increase the strength of the digestive fire to

regain energy and health. Neither a heavy diet nor fasting is

recommended during these times. When the digestive fires are low,

consuming heavy foods and meals can overtax the digestion. Any

existing imbalance in body and mind is then further aggravated by the

accumulation of ama, toxic residue from undigested food.

 

A light diet consists of food that quickly tranforms into rasa or

bodily tissue, creating new healthy cells. These foods are lighter

and therefore digest quickly and easily. The single most important

food in the light diet from the ayurvedic perspective is split mung

dahl. Split mung beans may be purchased in an Asian grocery store.

They are green mung beans that have been split and skinned. They cook

quickly and balance all three doshas. Khichri, a nutritious

combination of rice, mung beans, vegetables, spices and Ghee, is an

excellent one-dish meal for people on lighter diets.

If one is ill and has little or no appetite then a special warm drink

called Kanji water may be made from either split mung beans or

organic brown rice. 1-2 liters of warm kanji water can be drunk

through the day in between light meals. Kanji water provides instant

nutrition to the cell walls. It provides carbohydrates, giving the

body energy, and helps build more strength in the body in general.

Kanji water is an excellent source of energy whenever the body is

dehydrated or depleted from an illness. It is also good if you are

trying to lose weight as a satisfying snack during the day. Kanji

water balances vata because it is warm, it balances pitta due to its

liquid and watery texture and it balances kapha because it produces

perspiration which releases toxins through the skin. It therefore

balances all three doshas and brings agni into balance.

To make Kanji water:

14 parts water

1 part organic brown rice

pinches of salt, fresh ground ginger, cumin

Bring water and rice to a boil. Allow to boil for 1 hour or until

the rice becomes swollen and broken. Stir and strain out rice.

However it is not necessary to strain out small pieces of rice. Add

a pinch each of ginger, ground cumin and salt. Pour into a thermos

and drink through the day.

A light diet for breakfast may consist of stewed apples and pears or

hot cereal. Lunch may consist of soupy split mung dahl, basmati

rice, cous cous or quinoa, two types of vegetables sauteed in ghee

and spices, flat bread such as chapati, and a yogurt drink called

lassi. Dinner is lighter such a khichri (recipe below) or vegetable

barley soup. Or hot cereal such as cream of wheat. When on a light

diet, one may eat more frequently, since a light meal should only

take about 3 ½ hours to digest.

Foods to favor: mung dahl, aduki beans, basmati rice, cous cous,

barley, quinoa, tofu, cooked vegetables with ghee and spices such as

turmeric, cumin, ginger, fennel, black pepper and coriander, hot milk

with ginger, stewed fruit, fruit and fresh vegetable juices, ripe

sweet fruit, chapati, lassi, dates, and ghee and olive oil.

Heavy foods to avoid or reduce: hard cheeses, eggs, fish, meat,

chicken. If meat is on your diet then ayurveda recommends having it

during the day time in the form of soup that has cooked for a long

period of time. Also avoid peanut butter, sprouts, raw vegetables,

bananas, cold milk, yogurt (lassi is okay) cold foods and drinks.

Khichri

¼ cup split mung dahl

¼ cup basmati rice

6 cups of water

1 t ghee

1 t lemon or lime juice

2 t vata, pitta, or kapha churna

1 t chopped cilantro leaves

salt to taste

Rinse rice and dahl. Add water and bring to a boil. Reduce heat to

a low boil and continue cooking for about 55 minutes or longer if you

wish a thicker consistency. In a separate pan, heat the ghee. Add

the churna and saute briefly, about 30 seconds or until aroma is let

off. Add to rice and dahl. Add salt, lemon juice and cilantro. Stir

well.

 

 

 

 

Note : This ayurvedic information is educational and is not intended

to replace standard medical care or advice.

Copyright MAPI, 2002.

 

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