Ayurvedic Foods

Yogurt

Yogurt is made by adding live bacterial cultures to boiled milk. In ayurveda, yogurt is combined with water to make lassi, a beverage that can be enjoyed every day at lunch.

Yogurt is valued in ayurveda for its digestion-promoting quality. To get this benefit, however, yogurt has to be both fresh and "live." Yogurt is more balancing for Vata than for Pitta or Kapha, and yogurt should only be eaten during the day. If eaten in the evening or at night, yogurt creates digestive toxins--ama--and clogs the channels of the body. In ayurvedic cooking, spices such as ground dry-roasted cumin or black salt are sometimes added to yogurt to enhance its digestibility.

Since freshness is key, ayurvedic healers recommend making your own yogurt at home. If you do buy commercial yogurt, choose organic if possible, and opt for yogurt made without gelatin or preservatives.

Healing Recipes

Ayurveda deems diet to be a crucial aspect of well-being, with great importance accorded to the choice of foods and their preparation. AyurBalance is pleased to offer a booklet of ayurvedic recipes that will delight both newcomers to ayurveda as well as persons already following an ayurvedic diet. The recipes are categorized by dosha. 100 recipes (30+ each for Vata, Pitta and Kapha) for only $5.95! (Currently available as a Microsoft Word Document sent by USPS or a PDF Document sent as an e-mail attachment)

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