DISCOVER NOW HOW YOU CAN IMPROVE YOUR DIET ACCORDING TO VAIDYA PANKAJ NARAM’S ANCIENT SIDDHA-VEDA SECRETS, TO EXPERIENCE VIBRANT HEALTH,
UNLIMITED ENERGY, AND PEACE OF MIND.
“CREATE STRONG DIGESTION AND IMPROVE YOUR
IMMUNITY, USING POWERFUL ANCIENT SIDDHA-VEDA PRINCIPLES TO CHANGE YOUR LIFE FOREVER…” As told to Dr. Naram in Nepal by his master -BABA RAMDASJI, at the age of 124.
HEALTHY DIET RECOMMENDATIONS
To live with vibrant health is the greatest accomplishment in life. Without a healthy body, a sound mind m ind and emotional tranquility, all other aspects of our lives will be negatively impacted. Our intention for f or sharing with you the gift of SiddhaVeda lifestyle is only to empower you, and not to limit you. To become independent and free of disease one needs inspiration, guidance and an understanding of how our body responds to certain c ertain foods, lack of sleep, environment, e nvironment, relationships, social life, too much or too little physical activities, work schedule, and so on. According to the philosophy and the ancient teachings of Siddha-Veda, there are six essential instruments necessary to achieve a lasting and vibrant health. These include:
Diet, Lifestyle, Herbal supplements, Marma, Ashta-karma, and Home remedies.
These six instruments act like pillars that hold and support the well-being well-be ing of your physical, mental and emotional body. To create and maintain balance and harmon y in your life, the ancient art and science of Siddha-Veda offers simple and precise guide lines.
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At first the lifestyle and the diet may seem restrictive and at times impossible to follow. With modern life’s busy schedules and so many distractions it is no surprise that many people gravitate towards recipes that are familiar, many ingredients which are easily available, ready-made food loaded with additives, preservative and fillers and so on. Some people may also think that healthy diets are less convenient and more expensive. This may be true in the short term, but in the long run by continuing to consume the kinds of toxic foods and the gigantic portions, we are all paying a heavy price that can no longer be ignored. Also the occurrence of so many preventable diseases such as:
Type 2 Diabetes, obesity, hypertension, high cholesterol, ADD and ADHD, and many more…
should be a wake-up call to everyone in our society. The subject of food is not only a cultural part of everyone’s upbringing but also a highly emotional aspec t of our lives. Whether it is the process of purchasing the ingredients or preparing the food or it is simply remembering the tastes and the aromas associated with memories of holidays and sitting around with family and friends. These memories shape the very foundation of our approach to health and life style and influence the choices we make on daily basis. Also our environment plays a very important role in the choices we make. What’s being offered in the supermarkets and the food trends emphasized through media and the press sways us in a certain direction. The flood of information affects our belief system and creates different emotions in connection to food and the overall well being. There have been numerous occasions where someone in complete panic expressed fear about recent blood reports or how they were deficient in certain vitamins such as ―D‖ or ―B‖ or some form of minerals. Let us look at the subject of vitamins and minerals from the point of view of Dr. Naram’s Siddha-Veda lineage. In the ancient teachings of Siddha-Veda the emphasis is on complete and proper digestion of food and the prevention of Aam accumulation (toxins), not on the amount of 2
Vitamins and minerals present in the food. A correct and complete digestive process in turn guarantees the balance in the body’s doshas (constitution). Every food has its own characteristics and attributes. For example, according to Ancient Siddha-Veda Principles, Milk and Dairy products’ attributes are heavy, cold and mucus producing, or we can say that they create an imbalance of the Kapha dosha. Fermented and sour foods have the acidic characteristic, and therefore they create an imbalance of the Pitta dosha. Dry and raw food has inflammatory attributes and creates an imbalance of the Vata dosha. In other words the purpose of eating is that the attributes of the food must help to balance the Vata, Pitta and Kapha, and not add to the toxins accumulated in the body in the form of undigested food. Vitamin or mineral contents of the food could only benefit the body if the food is fully digested, metabolized and the elimination process is regular and successful. The following recommendations will help you to balance all three doshas and create a healthy digestion and a strong immune system. Even if you are able to follow only one or two of the recommendations at first, you will find that over time you can incorporate more changes. It is important to be consistent, but please remember to ―enjoy your food‖. COMMON RULES TO FOLLOW FOR ALL THREE DOSHAS
Eat only eat when hungry
Do not eat large meals after the dark
Enjoy lots of Moong/Mung soup (green whole moong/mung)
Do not drink water with meals, leave a half an hour gap before or after eating (In case you feel the need to drink, enjoy warm or room-temperature beverages)
Avoid icy cold drinks at all times
Avoid milk and dairy products (except Ghee)
Avoid sour and fermented food
Avoid wheat in any form: white wheat flour, whole wheat flour, multi grains containing wheat, wheat flour as a thickener for sauces, as filler in ready-made food, etc.
Enjoy local, seasonal, and organic fruits and vegetables
Enjoy plenty of cooked, green, leafy vegetables
Enjoy fresh-squeezed juices, and avoid bottled juices as a rule
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Avoid all soft drinks, flavored water, Red Bull, vitamin drinks, including sugarfree kinds Completely avoid artificial sweeteners and refined sugar, Aspartame (Equal, NutraSweet), Saccharin (Sweet’N Low), Sucralose (Splenda, Altern), X ylitol, Sorbitol, Acesulfame (found in diet sodas), Neotame (used in baked goods), etc. Enjoy natural sweeteners in moderation such as jaggary (gud), agave extract, pure Maple Syrup and Stevia. Honey should only be added when food or drinks are cool. Never heat up honey since it has a tendency to become toxic in high temperature
Enjoy home-cooked meals using fresh ingredients
Avoid fast food, ready-made food, chain restaurants, etc.
Avoid multitasking while you are eating, such as: watching TV, reading, working at the computer or driving
These general suggestions are explained in more detail below… MILK AND DAIRY PRODUCTS
One of the first and probably most important dietary advices that we learn from Dr. Naram is to avoid milk and dairy products, except Ghee. Due to the process of preparing Ghee, the milk solids are removed and Ghee transforms into a medicinal formula with amazing healing properties to balances all three doshas, Vata, Pitta and Kapha. Dr.Naram recommends 1 TBS of Ghee daily, even in the case of people with high cholesterol. There are studies done to support the claim that Ghee taken in small amounts benefits the body. Fresh soft cheese such as Cottage Cheese, Ricotta Cheese, fresh Feta Cheese and Paneer are preferred for occasional consumption. Eggs are not considered dairy; they are a good source of protein and you may enjoy them if it does not conflict with your personal/religious beliefs. All other dairy products create mucus and consequently cause digestive problems such as bloating, indigestion, nausea, and could contribute to respiratory complications such as Allergies, Asthma, frequent cough and cold; they could also cause skin allergies, eczema, and rashes. This information is quite startling to many people and they might have a difficult time accepting it. The importance placed by our society on drinking milk, having cheese and yoghurt as a part of a balanced diet makes giving up dairy products a very difficult decision. We are 4
all raised on milk, cheese, yoghurt, drinks made out of yoghurt, milk shakes and ice cream, and the list is almost endless. Yoghurt, due to its sourness and fermentation is damaging to the bones, to the digestive tract, creates inflammation and arthritis. This includes all fruit yoghurts and yoghurt desserts. As many advertisements as there are promoting dairy products, there are also many organizations dedicated to exposing the dangers of consuming milk and other dairy products. This information is readily available to the public, simply check the internet by typing in ―dangers of milk and dairy product‖, and you might find some very useful information. The calcium content convinces many parents to encourage their family members to consume milk and other dairy based products on daily basis. There are many ways to provide your body with the much needed and necessary calcium without having to depend on milk. The dairy-free products you can enjoy to name a few are:
Sesame seeds (280 mg, in one ounce), Steel cut Oatmeal (105mg, in 35g),
White beans (100mg, in1/2 cup),
Almonds (80mg, in one ounce),
Broccoli (180mg, in one cup cooked), Sun flower seeds (50mg, in one ounce), and more…
Edemame or soy beans (261mg, in one cup), Figs (55mg, in two figs),
Milk substitutes are available in abundance in almost all supermarkets. They are delicious and nutritious without the side effects of milk, rich in calcium and vitamin ―D‖. For example regular milk could be substituted for: Soy milk, Almond milk, Rice milk, Hemp milk, and many other milk substitutes to satisfy even the pickiest of children.
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Comparison of Milk Substitutes
Recipe For Homemade Raw Almond Milk
1 cup raw almonds
Water for soaking nuts
3 cups water
2 dates (optional)
½ tsp vanilla (optional)
PREPARATION:
Grams/8oz Milk(Whole) Soy Almond Rice Coconut Calories 146 105 60 120 552 Total Fat 8 4 2.5 2 57 Sat. Fat 5 0 0 0.1 51 Chol. 24 0 0 0 0 Sodium 98 114 150 86 36 Total CHO 13 12 8 25 13 Fiber 0 0 <1 0 5 Sugars 13 9 7 10 8 Protein 8 6 1 0.5 5 Vitamin A 5% 9% 10% 0% 0% Vitamin C 0% 0% 0% 2% 11% Calcium 28% 30% 20% 2% 4% Iron 0% 6% 2% 1% 22% * Note that there are other, lesser known, milk substitutes such as oat milk, hemp milk, and milk made from other grains.
Soak the almonds in water overnight or for at least 6 hours. Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth. Strain the blended almond mixture using cheesecloth or other strainer. Homemade raw almond milk will keep well in the refrigerator for three or four days. Enjoy! VEGETABLES Vegetables to enjoy:
You can enjoy, for example: Artichoke, Arugula, Asparagus, Beans (many varieties), beet, Bell peppers; enjoy the ripe red and yellow variety the green bell peppers are not ripened yet, Bok Choy, Broccoli, Broccoli rabe, Brussels sprouts, Cabbage, Carrot, Cauliflower, Celeriac or Celery root, Celery, Chard, Chicory, Chinese cabbage, Collard greens, Cucumber, Endive, Fennel, Garlic, Gourd, Kale, Kohlrabi, Leek, Lettuce, Lima bean, Mushrooms*, Mustard Greens, Onion, Parsnip, Pea, Pumpkin, Radicchio, Radish, Rhubarb, Rutabaga, Seaweed, Shallot, Spinach, Squash (Summer, Winter, Spaghetti, Acorn, Butternut, etc), Sweet potatoes, Turnip, Winter squash, Yam, Zucchini, basically all vegetables except the vegetables mentioned below. (* In the past Dr Naram recommended avoiding mushrooms because it was difficult to help people distinguish between poisonous and non-poisonous. Now that we have the ability to access non-poisonous mushrooms, we can enjoy the taste and the nutritional value of several types of mushrooms: e.g. Shiitake, king oyster, bunapi-shimeji, enokitake, buna-shimeji, chanterelles, etc.) 6
Vegetables to avoid:
Tomatoes (in ANY form including: Tomato paste, Tomato sauce, Ketchup, cooked tomatoes, etc.)
Eggplants,
Okra,
Potatoes (in ANY form including: red-skinned potatoes, potato chips, French fries, baked potatoes, etc.).
NOTE: Sweet potatoes or Yams are not from the potato family. Please e njoy them however, they are not recommended for people with diabetes. Please remember, for the ease of digestion, avoid raw vegetables and raw salads. All vegetables should be thoroughly cooked (except for vegetables like cucumber and lettuce, which can be enjoyed occasionally raw).
HEALTHY FRUITS – POWERFUL SOURCE OF ANTIOXIDANTS... Fruits to enjoy:
Pomegranates and Papayas come highly recommended. ( Even people with Diabetes could enjoy both Pomegranates and Papayas, although all other fruits, due to their high sugar content, are to be avoided.) Fruits are to be enjoyed ripe and sweet, seasonal and preferably locally grown. Enjoy all locally and organically grown fruits, according to their season: Apples, Pears, Apricots, Grapes, Cherries, Plums, Blueberries, Strawberries, Raspberries, other berries, fresh figs, variety of Melons, Cantaloupe, Peaches, Lychee, Coconut, Gooseberry and Persimmon and many more seasonal and local fruits. Enjoy Mangos if they are sweet and ripe.
NOTE: Bananas are cold in nature and they create mucus. Enjo y them in warm weather, or you may eat very ripe or cooked bananas during cooler time. Due to the sugar content, fruits should be enjoyed during the day, not after dark. Do not eat fruit with other foods – best to enjoy them by themselves (at least 2 hours before or after meals)
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Fruits to avoid:
Citrus fruits such as oranges, lemons, limes, tangerines and grapefruits, etc. are not recommended, due to their pitta increasing properties. Pomegranates are highly recommended and they do not belong to the citrus family. Their sour taste is due to the anti-oxidant content and beneficial to all.
NOTE: You may enjoy oranges and tangerines occasionally if they are not sour.
Dried fruits are hard to digest, please soak them overnight or cook them to become soft and easily digestible. PULSES (BEANS)
Pulses (Beans) to enjoy:
The King of all beans and the food of the sages has always been Mung (Moong) beans. You can enjoy Mung in the whole green form or split, yellow Mung. Mung in all forms is easy to digest, full of nutrients and, in itself, a wonderful nourishing meal. Tur Dahl, Lentils, and other beans could be enjoyed also. Sprouted Mung can also be used, but needs to be fully cooked. Pulses to consume in moderation:
The heavier, starchier beans, like Chana Dahl (Chickpeas), Black-Eyed peas, Kidney beans, Soy beans (Edamame) etc, can be taken occasionally and preferably be soaked overnight and cooked thoroughly.
GRAINS Grains to enjoy:
Millet,
Rye,
Amaranth,
Buckwheat,
Quinoa,
Rice, and
Kamut,
Wild Rice
Spelt,
Teff.
Corn,
Oats, 8
Instead of wheat (whole or white) you can use spelt flour to make all your baked goods.
Grains to avoid:
Wheat is the most difficult grain to digest and should be avoided at all times. Wheat creates many blocks which increases inflammation throughout the body, especially in the digestive system. Dr. Naram strongly recommends substituting any of the above mentioned grains/flours to be used instead of wheat. Due to its similarity in taste and texture to wheat, Spelt can be a good substitute for all forms of wheat. (*For people with gluten intolerance, spelt and rye should also be avoided in favor of other grains). Teff is an ancient grain, small in size and packed with nutrition. Because the grains of teff are so small, the bulk of the grain consists of the bran and germ. This makes teff nutrient dense as the bran and germ are the most nutritious parts of any grain. This grain has a very high calcium content, and contains high levels of phosphorous, iron, copper, aluminum, barium, and thiamin. It is considered to have an excellent amino acid composition, with lysine levels higher than wheat or barley. Teff is very high in protein, carbohydrates, and fiber. It contains no gluten so it is appropriate for those with gluten intolerance. The grain has been widely cultivated and used in the countries of Ethiopia, India and it's colonies, and Australia. Teff is grown primarily as a cereal crop in Ethiopia where it is ground into flour, and used for baking purposes. It is also eaten as porridge. At this time it is not widely known or used in the U.S., though it is cultivated in South Dakota and Idaho and is available in many health food stores. The common English names for teff are teff, lovegrass, and annual bunch grass. The color of the Teff grains can be ivory, light tan to deep brown or dark reddish brown purple, depending on the variety. Teff has a mild, nutty, and a slight molasses like sweetness. The white teff has a chestnut-like flavor and the darker varieties are earthier and taste more like hazelnuts. Teff is a very versatile grain. Teff flour can be used as a substitute for part of the flour in baked goods, or the grains added uncooked or substituted for part of the seeds, nuts, or other small grains. It is a good thickener for soups, stews, gravies, and puddings and can also be used in stir-fry dishes, and casseroles. Teff may be added to soups or stews in either of two ways: 1) Add them, uncooked to the pot a half-hour before serving time. 2) Add them cooked to the pot 10 minutes before serving. Cooked teff can be mixed with
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herbs, seeds, beans or tofu, garlic, and onions to make grain burgers. The seeds can also be sprouted and the sprouts used in salads and on sandwiches. To cook teff place 2 cups purified water, 1/2 cup teff, and 1/4 tsp. sea salt (optional) in a saucepan. Bring to a boil, reduce heat and simmer covered for 15 to 20 minutes or until the water is absorbed. Remove from heat and let stand covered for 5 minutes. Teff should be stored in a cool, dark, dry place in tightly covered containers such as glass jars. Cooked Teff can be kept in the refrigerator, but should be used within a few days. This grain would be a worthy and healthful addition to your diet. Be creative, use your imagination, and enjoy this wonderful nutritious grain. Spelt is similar to wheat in appearance, but it has a tougher husk than wheat that may help protect the nutrients inside the grain ; in fact spelt is an ancestor of modern wheat. A wonderfully nutritious and ancient grain, spelt is an excellent source of protein, copper, phosphorus, magnesium, zinc and fiber. It has vitamin E and B-complex vitamins too (selenium, zinc, iron, and manganese especially niacin). It has vitamin E and B-complex vitamins too (selenium, zinc, iron, and manganese especially niacin). The fiber in spelt can also help to reduce total and LDL cholesterol levels.
Avoid whole wheat, white flour, whole purpose flour, cake flour, wheat crackers, store bought cookies, most breakfast cereals, thickeners and many snack foods made from wheat. OILS Oils to enjoy:
Coconut oil, organic canola oil, and especially Ghee are the best for cooking. Olive oil is beneficial when used in the Extra-Virgin form and drizzled on top of cooked dishes, but is not suitable for cooking or heating. Oils to avoid:
Peanut and Mustard oils are Pitta aggravating, and should be avoided for people with pitta constitution or pitta imbalance; Margarine, lard, Crisco and cooking sprays and all imitation oils should be completely avoided.
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SEEDS AND NUTS Seeds and Nuts to enjoy:
Seeds and nuts such as Pumpkin, Sesame, Poppy and Sunflower, Pine nuts, Almonds, Walnuts, Hazelnuts, and Pistachios are best consumed in small amounts as they are heavy to digest and can be Vata increasing. They are more easily digested if cooked, ground, soaked overnight or made into a paste or milk. The milk, cream and flakes of coconuts can be used. Seeds and Nuts to avoid:
Due to their heavy nature and difficult digestion, avoid peanuts, cashew nuts and peanut butter. Almond butter is a good substitute for peanut butter. Protein to enjoy: Eggs, organic tofu, are to be enjoyed in moderation. SPICES Spices to enjoy: Spices aid in the digestion and absorption of nutrients and improve the flavor of foods. Food should be spiced to have an overall warming effect but not a hot effect. It is the overall effect of the combination of spices that is most important.
Cumin, coriander, fennel and saffron should be used liberally. Also enjoy black pepper, fresh ginger root and ginger powder, turmeric, cinnamon, cardamom, cloves, mustard seeds, fenugreek and nutmeg. Dill, anise, basil, oregano, poppy seeds, marjoram, sage, mineral salt (unrefined sea salt); thyme, bayleaf and Asafoetida ( hing ) may also be used. NOTE: Please avoid hot spices ( red chillies and cayenne pepper). SWEETNERS
Completely avoid artificial sweeteners and refined sugar, Aspartame (Equal, NutraSweet), Saccharin (Sweet’N Low), Sucralose (Splenda, Altern) , Xylitol, Sorbitol, Acesulfame (found in diet sodas), Neotame (used in baked goods), etc. Enjoy natural sweeteners in moderation such as jaggary (gud), agave extract, pure Maple Syrup and Stevia. Honey should only be added when food or drinks are cool. Never heat up honey since it has a tendency to become toxic in high temperature
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HOT AND COLD BEVERAGES Drinks to enjoy:
Tea and coffee should be consumed in moderation. Ginger tea made from fresh roots is warming, agni increasing, removes mucus and toxins and is an excellent remedy for cough and colds. Plain hot water is also good for clearing the digestive tract. Fresh vegetable and fruit juices are very nourishing, but should be avoided in cold weather or while suffering from colds. Drinks to avoid:
All soft drinks, such as Coke, Diet Coke, Pepsi, Diet Pepsi, Root Beer, 7-Up, Sprite, caffeinated, decaffeinated, sugar-free, flavored water, Gatorade, Vitamin Water, Red Bull, and all bottled juices , etc… are to be avoided. Ice-cold drinks extinguish the digestive fire. They are best avoided totally. Warm or room temperature drinks are better for the digestion. Other Important Points to Remember:
Avoid ready-made, frozen, canned, processed, and microwaved foods. They are devoid of nutrition and life force ( prana), deplete the digestive fire and produce toxins in the body. This includes fast foods and condiments such as ketchup, mustard, and mayonnaise. Excessive intake of dry foods such as crackers, chips, granola and bread will cause Vata imbalance and should be only taken in small amounts. If constipation or other Vata ailments are present, they are better avoided. Fermented food, such as vinegar, soy sauce, tamari, yogurt, alcohol, hard cheeses and yeast-containing foods such as marmite, yeasted breads and beer must be avoided. All fermented foods are sour in nature and therefore have Pitta-increasing qualities. Whenever there is too much Pitta and heat in the intestines, fermentation is multiplied, thus resulting in gas and decreased digestive capacity. Fermented foods are also tamasic in nature and therefore contribute to dullness of mind and lethargy. Keeping a regular schedule, getting plenty of rest and most importantly, a good night’s deep sleep will boost the immune system, reduce stress, clear the mind and balance the emotions.
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RECIPES
Both Khichari and Mung soup recipes included here are very helpful for reducing toxins and strengthening digestion. Mung beans combined with basmati rice are an excellent source of complete protein. Both the whole mung beans (green) and split mung beans (yellow) may be found in natural and Indian food stores. Vegetables may be added to each of these recipes to make a complete meal! Khichari
Ingredients:
1 cup basmati rice (rinsed twice)
½ split mung beans (yellow mung dahl)* (rinsed twice)
1 tbsp ghee (clarified butter) or oil
1 tsp black mustard seeds
½ tsp cumin powder*
½ tsp turmeric powder*
1 tsp coriander powder*
Pinch asafoetida powder (Indian spice called hing)*
Serve with grated coconut, sea salt, and chopped cilantro
*These quantities can be doubled or modified for more flavour or different properties. Preparation: Heat the oil or ghee in a large deep saucepan and add the black mustard seeds. When the mustard seeds pop, add cumin, coriander, turmeric and hing. Sauté for a minute or so, then add the split mung beans and finally the rice. Stir until all foods are flavoured and mixed with the spice mixture. Add 4 cups of water and let the food come to a boil. After 5 minutes, reduce heat to simmer and let cook for about 30-35 minutes or until the beans are completely soft. Then add a little salt. Serve the dish with ghee and freshly chopped cilantro. You can add more water if you like a more soupy consistency. As mentioned above you can experiment with different vegetables and spices to create different flavours and different properties. You can add your choice of vegetables during the last 10-15 minutes of your cooking time.
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Mung Bean Soup
Ingredients:
1 cup whole green mung beans — soaked overnight
2 cups water + 1 tsp salt to cook beans in pressure cooker
2 cups water – to achieve the soup
1 tbs sunflower oil or ghee
½ tsp black mustard seeds*
1-2 pinches hing (asafoetida in the West)*
1 bay leaf
½ tsp turmeric
1 tsp mixed cumin and coriander powder*
1 ½ tsp fresh ginger, chopped
½ tsp. Garlic chopped
2 or 3 pieces of Kokum
2 tsp salt
Preparation time: 45 minutes *You can double the amount of these spices if you prefer Preparation: Soak the mung beans overnight in water. Drain the mung beans, clean and finely grind ginger and garlic, and cook in a pressure cooker with the indicated amount of water until tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to be broken.) If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Heat the oil or ghee in a large deep saucepan, and add mustard seeds. When the seeds start to pop, add the hing, bay leaf, turmeric, cumin, coriander, ginger, and a pinch of black pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water and remaining ingredients into the saucepan. Bring to a boil then simmer a few minutes more. Enjoy! Ginger Tea
Ginger water is the ideal remedy when you have a cough, cold or excess mucus accumulation in your throat and sinuses. Being hot in nature, ginger has the quality to cut 14
into and loosen mucus as well as stimulate the digestive fire so that the stomach can clear the mucus effectively. Due to this stimulating action on the digestion it is also t he perfect drink to be taken either before a meal or half an hour afterwards. Cut 4-5 slices of fresh ginger root and place in a pan of water. Bring it to a boil and allow it to simmer for at least 5 minutes. Strain into a mug and enjoy! If you wish to sweeten it with honey, add it only after the liquid has cooled to a slightly warm temperature as honey is not heat stable. Ghee (Clarified Butter)
To make ghee, use unsalted and good quality butter. Place the butter in a pan and let it melt and simmer on the lowest possible heat. At first, it will sputter and make a lot of noise, the butter will look thick and cloudy, and foam will appear on the top. During the first five minutes, stir the liquid occasionally to encourage the water content to evaporate. Then allow the liquid to continue simmering for 35-40 minutes. Slowly, milk fat particles will sink to the bottom, the foam will diminish on top and the pure butter oil will become clear. The moment the sputtering stops, and the sediment on the bottom of the pan starts to turn golden or light brown, remove the pan from the heat, and let it cool down. Finally, strain the liquid through a very fine sieve or muslin into a clean canning jar; being careful not to allow any of the sediment on the bottom of the pan to enter the jar (the sediment will cause the ghee to turn rancid). Do not place the top on the jar until totally cooled down. Use ghee for cooking (it does not burn as quickly as butter does) or add a teaspoon to your cooked food. You do not need to store ghee in the refrigerator as it does not go rancid. It will keep for months if you do not contaminate it by getting in contact with food particles or water.
Energy Drink
Soak the following ingredients overnight in a cup of pure water:
2-4 blanched almonds,
4 dates or 1 fig,
2 cardamom pods, and
1 teaspoon of fennel seeds.
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Use a blender to thoroughly mix in the morning and take before breakfast. This is a highly nutritious drink that is high in iron, potassium (which promotes the absorption of calcium), protein and B group vitamins. It increases digestive energy and gives strength.
JIVAN SHAKTI INC. 933 SOUTH STREET PEEKSKILL, NY 10566 Call Center: 888-817-3481 N.Y. Office Phone: 914-218-8643 N.Y. Office Fax: 914-218-8650
Websites: www.jivanshakti.com www.DrNaram.com www.AncientSecretsAcademy.com To submit your questions:
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