Open Ayurveda

During pregnancy, so much emphasis is given to prenatal support and preparedness for “labor day”. Books guide parents in creating a birth plan, classes offer birthing techniques and all manner of doulas and therapists can be hired. But what about after the baby’s birth?

In this workshop, Sri Lalita will guide moms-to-be and their partners through essential information about the postnatal period with the intention of making that time a relaxed and sacred transition. Education about Ayurveda will be given, with application to healing from childbirth, easing into lactation and creating a close mother-child bond.

Healing herbal formulas, nutritive recipes, teas and sitz baths–even placenta recipes–will be discussed. Strategies for promoting optimal recovery from labor and delivery will be offered, including remedies for common postnatal discomforts.

New moms, moms-to-be, partners and birth professionals are encouraged to attend. Partners are welcome to attend for free so that they, too, can support the new mom and baby.

Cost: $60 (Partners are welcome to join for FREE!)

Location: Yoga Mandala
2807 Telegraph Ave.
Berkeley, CA 94705
Dates: Sunday, January 17, 2010
Time:  10:00 AM-3:30 PM
Contact: 510.486.1989 pre-registration

Traditional Cooking 101: Bone Broth and Jook

Nutritive bone broth is the foundation of cooking. It is the basis for simple, low-budget, health-conscious meals and complex, gourmet cuisine alike. In this workshop, we will discuss the benefits of bone broth and its uses.

Jook, or rice porridge, is an easy and adaptable recipe that can be eaten for breakfast, lunch or dinner. The addition of herbs can make jook a medicinal meal. Made with or without homemade broth, jook is a delicious way to boost the health.

Participants will learn simple principles to ensure that the maximum nutrients are reaped from ingredients. Recipes will be given; variations and herbal additions will be discussed.

Lesson:
Why broth? Why jook? A brief lecture will give a basic description of the place of broths and jooks in traditional healing. The discussion will include information about ingredients and their properties.

Demonstration:
How to Make Broth: Kombu/Bone Broth
How to Make Jook: Nutritive Jook with Chinese Herbs

Menu:
Seasoned Autumn Mushrooms and Greens
served over Nutritive Jook with Chinese Herbs
with a side of Chestnut & Apricot Kernel Soup with Lotus and Cress

Cost: $25.00 (plus splitting the cost for ingredients which are minimal for this kind of menu)

Location: Napa, CA
Date: Monday, November 16th
Time: 6:30pm-8:30pm

This class is offered in association with Blossom Chiropractic Studio. Space is limited. Reserve your space by using the contact page.

Tags: Ayurveda, Chinese Medicine, Cooking, Events, Herbs

The “last dog days of summer” have their own steamy, sultry character. With the high temperatures we had over the weekend, it is hard to believe that fall is already knocking at the door.

Though the Qi Node has already switched over to fall energy, the hot weather just won’t quit. This means we need to continue to protect ourselves from the heat, but without getting our vata upset with a strong cold input.

Here is a simple tea we like to drink in the warm months to help cool and relax the Liver, harmonize digestion and decrease stress. It is great for students and workaholics or those who have a tendency to over-focus and may experience headaches, eye strain, tension or pain. It is especially helpful for insomnia and anxiety.

The herbs in this tea are sweet to neutral, safe and nourishing to Liver, Spleen and Heart. (Stomach and Lung, too, but I digress). My kid even likes it. He begs to eat the red dates right out of the jar. Truly, the sheer beauty of the ingredients as you watch them swirl and brew in the water will soothe your pitta before you even bring it to your lips!

Stay Cool Tea

Chrysanthemum Flowers (Ju Hua), a big handful
Longan Fruit (Long Yan Rou), a small handful
Red Dates (Da Zao), a small handful
Lycium Berries (Gou Qi Zi), a heaping spoonful
Fennel Seed, a spoonful

Soak or at least rinse herbs in fresh water. Longan, Red Dates and Lycium can be soaked for 4 hours or overnight. If organic, the flowers and fennel seeds do not need to be soaked. If not organic, at least soak the chrysanthemum for 10 minutes in fresh, cool water.

Place herbs in a large jar or other vessel. Pour hot water over them and allow to steep. Drink warm, even on a hot day.

Ingredients can be easily procured from your local Chinese herbalist’s shop or Asian food store. Use organic or responsibly grown sources when possible.

Tags: Ayurveda, Chinese Medicine, Cooking, Herbs, Recipes

Our yoga studio has a really great deal going on now where you can bring in a friend for free all this month. Consequently, we’ve met lots of new people. It has been a really fun opportunity to teach more than just the usual suspects at Yoga Mandala in Berkeley.

In response to the newcomer energy in class, I’ve had to contextualize a few of the things we do at our studio that are unique–er, “unique” in the sense that they are *so* traditional and rootsy yogic they feel radical to us in comparison to the contemporary, commercial American yoga scene.

Take, for instance, our mandala chanting. Yes, we make it short and sweet. Yes, we provide a pithy explanation every time. But for me, it is one of the most important aspects of practice. Chanting orients the entire session, setting the tone for whatever practice follows.

To me, it’s serious stuff. Here’s a (sadly) not uncommon scenario: it’s morning and I’m all shined up and ready to rock it on the yoga mat, only to find myself–COMPLETELY UNINSPIRED! You know the feeling: uh-ok-i-guess-i’ll-do-some-(sigh)-Pawanmuktasana-and-then-see-what-happens sort of thing.

It is tamas central, folks. Closed channels. Animal realm station on the BART train of the 6 realms. I mean, obviously, I know I’m going to pull myself out of it and will be stoked by the time breath is in full swing or later when it’s time to sit and yet, I’m thinking, “but how (oh HOW?!) am I going to get there this time, again, today?!” Essence nature is in there and I’ve gotta smuggle Her a file so she can break out of jail or something before limited ahankara notices.

Enter chanting.

Hands in supplication, there I am with no choice but to actually contemplate the innate mystery of Nature with my mind, voice and body (Oms): its totally Unbound, Flexible and Limitless Variegation (Ganesh chant), the Truth of its Wisdom (Sarasvati), and the Graceful Force and Power of Gratitude and Auspicious for Unbroken Living Wisdom (Guru Stotram). Oh yeah, and how could I forget the Teacher-Student Prayer which harmonizes me with everyone else I’m practicing with in this Fortunate Community of all practitioners throughout time? What a family. How many others have sat in this pose and opened their voices just like me today? How could I *not* open up?!

Boom: instant gratitude! With that, it is easy to practice.

So, yes. At Yoga Mandala–and every day–we chant with heart. It’s either that or fake it, folks, and I’m not that kind of girl.

Sri Lalita’s Hatha Yoga class is at 4:30 at Yoga Mandala.

Tags: Community, Events, Yoga

Last time, I discussed structuring mealtimes for optimal digestion and questioned our digestive capacity as humans to handle whole grains and beans. Today, we discuss soaking grains in the traditional manner to make our meals more digestible. This is so pertinent to Ayurveda in that our daily habits and daily dietary fare should always be nourishing and–in today’s world–as vata-reducing as possible.

Soaking and/or slightly fermenting grains and beans neutralizes the phytic acid, making whole grains and beans delicious and nutritious, without the gas and other health concerns associated with a vata-provoking diet. However, it has to be done right, especially if you have sensitive digestion or high vata. (See last week’s blog to learn more about phytic acid, or check out Amanda Rose’s free e-course on the subject.)

First, use warm water and something acidic. Nourishing Traditions by Sally Fallon suggests the use of whey, yogurt, lime or lemon juice, or even vinegar. For one cup of beans, soak in water just below the simmering point to cover plus 1/4 cup of something acidic. For grains, 2 teaspoons of the acidic substance should be enough in the soaking water. The water should be hot, but you should be able to touch it. This ensures that the cultures in your yogurt will not be killed.

Next, give your beans and grains ample time. Let them sit out at least seven hours or overnight (longer for beans, if possible). I start my breakfast porridges soaking in the evening before I plan to eat them. I do the same with rices and other grains. However, I give my beans much more time. I start beans in the early morning the day before I cook them. For morning pancakes, muffins and breads, overnight should do. Make sure to use fresh flours as they are higher in the phytic acid-neutralizing enzyme phytase.

If the acidic addition gives an overly sour flavor to your food, it is acceptable to rinse them. However, there is no need to “rinse off” the grain. You are simply trying to neutralize the phytates, not extract them and wash them away. With beans, however, I recommend rinsing and discarding soaking liquid.

More on Beans

Since many people experience beans to be a major vata offender, a bit more information is applicable. Not only are we combatting phytic acid here, but also ogliosaccharides. What’s that? Let’s read from the Weston A. Price website:

“The harder beans, such as kidney beans, black beans or navy beans, require more careful treatment, as they contain certain oligosaccharides (large, complex sugars) that can completely confound digestion. Mammals do not produce the enzyme alpha-galactosidase in their digestive tracts, which is necessary to break down these sugars. When consumed, these oligosaccharides reach the lower intestine largely intact, and in the presence of anaerobic bacteria ferment and produce carbon dioxide and methane gases, as well as a good deal of discomfort, not to mention embarrassment in polite society. The solution has been to prepare the beans in a way to neutralize or otherwise get rid of these sugars in the resulting cooked beans, but as most of us know from experience, results can vary widely.”

Read the complete article here. Their website recommends much the same protocols as I’ve listed above, but here are some more pointers from my experience:

• First, many become concerned that their beans will cook up crunchy with the addition of something acidic to the soaking water. For those with very strong systems, a good, long soak with no added acid may suffice. Still, play around with the acid you use to find your flavor preference. Because I normally cook by beans with whole grains and these grains always have a slight crunch, I don’t worry about the crunch my beans might get. As I developed the recipe below, I tried vinegar, lime and also plain soaking water, noting the differences with each. (I never tried whey because I’ve met a few who don’t recommend it for beans.) So far, I’ve found that beans come out crunchy when a vinegar/water soak is used. Luckily, it doesn’t seem as crunchy with a lime juice/water soak. My guinea pigs are definitely happier with some kind of acid present in the soak than without. It tastes almost as good as without, but feels better in the belly.

• Second, even with a good long soak, cook your beans well. I usually cook beans for 2-3 hours on low heat in the pressure cooker.

• Lastly, use kombu. Throw a strip or two of kombu in for the soak. You can also cook with it and eat around it if it doesn’t match your flavorings. Alternatively, try cutting up soaked kombu and cooking it along with the beans to be served.

So, What’s for Dinner, Again?!

For me, the best inspiration for dinner is the beauty of a good soup. Our teacher, Dharmanidhi, has stressed the advantage that a light soup dinner gives the yogi for his practices, not to mention general health and happiness. This keeps the bulk of the animal protein at the midday meal. However, if it has been an especially active day (or if we have a vata deranged guest, or one who tends toward hypoglycemia, or a pitta-headed kind of guest with super-high agni), I bring in the bone broth to give the soup some oomph.

I must mention that we eat this soup for breakfast as often as for dinner. However, if you are a breakfast-food-only-kind-of-breakfast-eater, you might look at Kimi’s Nourishing Gourmet website for a great recipe for soaked oatmeal.

Below, find my basic whole grain soup and bean recipe. You’ll find that it is incredibly economical as many of the grains can be purchased in bulk and kept in glass jars in the pantry. (Try this! Place a bay leaf in the storage containers with your grains and beans to prevent worms or bugs from invading your pantry!) Tweak the grains for the season and the eater to shift the energetic to be more warming or cooling. As listed, the recipe is of neutral energy and nourishing.

Works nicely with homemade idli pancakes (soaked as described above) for breakfast or fresh, homemade tortillas at dinner, though we usually eat it alone and are satisfied.

Soaked Soup

2-4 Tablespoons split yellow beans,
2 Tablespoons of each: whole wheat berries, barley, Bhutanese red rice, brown rice (may also try rye berries, millet, brown rice, wild rice, etc.)
kombu
1/4 cup something acidic (I like lime)
soaking water

6 cups water
1 rib celery, diced
1 carrot, diced
2 yellow squash, diced
1 Tablespoon ginger, peeled and minced
.5 Teaspoon turmeric
2 Teaspoons ground coriander
2-3 fresh curry leaves (or 1 bay leaf)
salt
4 Tablespoons ghee
1 Tablespoon whole cumin seed
tomato, chopped
lime

Pick over and wash beans and grains well, discarding stones or other debris and place in large bowl. Bring soaking water just below simmering point and pour over beans, grains and kombu to cover. Add something adic, such as lime. Cover with a kitchen towel and let soak at least 12-18 hours. (If you go longer, use your common sense and never eat anything that seems “off” or smells bad.)

Drain, discarding soaking solution. Optionally, chop up kombu to inlcude. Place beans in pressure cooker with water, celery, carrot, squash, tomato, ginger, turmeric, coriander, curry leaf and salt. Bring to low pressure and cook 2-3 hours. Utilize the “natural release method” of releasing pressure by turning off heat and letting pressure dissipate gradually.

Meanwhile, in a small frying pan, heat ghee. When hot, add cumin seeds and cook until cumin seeds begin to brown. Stir into soup with chopped tomato. Bring soup to medium heat, uncovered. Cook for a few minutes to breakdown tomato and allow seasonings to blend. Adjust salt and pepper to taste. Serve with a lime squeeze.

Notes: *This recipe invariably tastes better the next day. I don’t know, the flavors meld overnight in the fridge?
*That tomato in the recipe has an important job! The vitamin C present in the fruit boosts your ability to reap minerals from high-phytate foods..
*Take the principles of this dish and use your favorite seasons. Bear in mind that Ayurvedic cooking doesn’t mean Indian flavors, but cooking for your dosha and the season. For instance, in the cold season, try adding garlic to warm the energetic of the dish, boost flavor and give anti-microbial medicinal properties. Every tradition has its own unique digestive herbs. Play!

Tags: Ayurveda, Chinese Medicine, Cooking, Herbs, Recipes

In Russia, they say “Eat your breakfast yourself, share your lunch with your friend and give your dinner to your enemy .” This saying points to the importance of eating light and not sleeping on a full stomach. Ayurveda also warns us against overeating, especially eating after sundown. To follow this traditional wisdom allows us to truly make breakfast a time to “break fast”. In our family, we choose to make our midday meal our heaviest, when the sun is high and our agni is strong in its ability to transform our food to reap the nutritional max.

Then, What About Dinner?

I’ve been experimenting with my approach to dinner for a long time and one of the main things I’ve noticed is that a meal with lots of animal protein at night doesn’t suit. Instead, I tend to offer the big chunks of meat–the pork butt, the chicken thighs, the venison, the meaty stew, whatever–with the main midday meal. After all, meat might best be regarded as a high-nutrient condiment. In fact, Michael Tierra at East West School teaches that traditional cultures who regularly eat meat consume “no more than a pound a month on average” (East West Herb Course, 1981, 1999 rev).

I was never quite a “meat and potatoes” kind of cook. Still, I have to admit that without a beautiful cut of meat as flavor inspiration, and without even a small, succulent meatball mixed with all my special secret seasonings on the side to get my culinary creativity on board, I’ve had to search to figure out what to do with dinner. With meat redirected to lunchtime, I’ve had to confront my fear of beans and whole grains.

Now, if you know me, you know that only a year ago, I would have stopped reading at the first appearance of the word ‘bean’ and my mind would automatically have switched radio stations to play “Beans, beans: good for your heart…!” At Berkeley Ayurveda, we’d rather see clients eating white rice than the dreaded, improperly prepared brown rice which cause gas and other vata difficulties by straining the digestive tract. Same with other whole grains.

But, traditional cultures knew how to make these whole grains–and even beans!–digestible. How?

Are Whole Grains and Beans Appropriate for the Human GI tract?

When I studied Ayurveda with Dharmanidhi, he taught us that our bodies are structured to utilize animal proteins and vegetables best. He showed us that we are ill-equipped to digest whole grains and beans as we normally cook them. After all, cows have four stomachs and produce the enzyme phytase to be able to handle grains in their diet. Dharmanidhi pointed to recipes using all manner of animals meats in the Ashtanga Hrdayam and other classic Ayurvedic texts to remind us that Ayurveda is not a vegetarian medicine and that meat may be necessary to treat certain patterns of illness. With this inspiration, many in the kula have tried what he dubs the “Hunter Gatherer” diet of meat and veg alone (with certain guidelines not to be discussed here) and have had wonderful results. However, such a diet is impractical for many–many who wish to eat consciously if not so extremely. The human system may in fact be equipped to digest whole grains and beans well, but only if they are prepared properly.

When prepared improperly, whole grains and beans can be vata-provoking (read: gas–but, if you’re a newbie to Ayurveda, tuck in the back of your mind that there’s much more to it than just that). Despite the promising vitamin, mineral and even protein content listed on the labels for whole grains and beans, our bodies are not able to reap these nutrients unless we cook whole grains and beans in a traditional manner. Phytic acid in whole grains and beans binds with phosphorous and inhibits the proper absorption of many necessary nutrients, including calcium, magnesium and especially zinc. (Note: Overdose of these minerals can be problematic for some, so always bear in mind the importance of being intimate with your own health as pertains to your personal dietary needs.)

The result of phytates is gunk in our system, an overworked GI tract, poor absorption, assimilation and, of course, many common accompanying diagnoses seen today that point to a run-down or inefficient system, including fatigue, depression, etc. Sure, the healthfood craze of the 1970’s and 80’s was a timely reaction against the overly processed, white flours and bleached grains that had dominated our modern diets–as it does to this day–but those healthfood “pioneers” neglected to look at the practices across cultures that has made these whole grains and beans safe and digestible: soaking and fermenting.

From African injera bread to Mesoamerican nixtamalized masa to Indian idli cakes, soaking and/or fermented grains and legumes has been practiced around the world for thousands of years. These ancient culinary techniques neutralize phytic acid and make food more digestible and delicious. This means less vata in our food, and if we ferment carefully, we can also guard against excess pitta, too.

Next time, we’ll look at how to do this at home. Recipes to follow.

Tags: Ayurveda, Chinese Medicine, Cooking, Herbs, Recipes

I am appalled by the way St. Luke’s Hospital’s charitable programming is being gutted. Not only that, but its *natural* medicine: a Touro osteopathic teaching clinic. That’s right, they are cutting effective, natural medicine offered for free to those in need in a clinical context in which medical students are trained. The patients lose; the students lose. Everybody loses.

Check out the letter I submitted to the Health Commission urging them to advise the SF Board of Supes to stop CPMC (Sutter) from this action. The address is there, if you feel compelled to weigh in on the issue. If you’re in the city today, the Health Commission hearing is today and there is another one coming June 16 at 2:00 pm. Speak up!

—————-

May 19, 2009

Department of Public Health
Health Commission
101 Grove Street, room 308
San Francisco, CA 94102

RE: Sutter/CPMC Charity Service Cancellations

To the Health Commission:

I am shocked and saddened to hear that charity service programs such as Touro University’s osteopathic clinic and student training are being canceled. There has been a justifiably angry outcry against this move from the doctors offering these services as well as from the students who have an unparalleled opportunity to learn in the hospital setting, not to mention patients benefiting from these free services.

It is for services like these that Sutter/CPMC has been granted non-profit status. As such, they have a responsibility to answer the real needs of the community. How can they hope to expand and create big, new hospitals such as that proposed for Cathedral Hill without protecting charity programs for facilities already in existence? If Sutter/CPMC wishes to function like a for-profit company, then they should be stripped of their non-profit status.

My child has been a patient of the osteopathic training program with Drs. Cislo and McCombs, DO, through Touro University at St. Luke’s, one of the Sutter/CPMC hospitals. My son’s health has improved dramatically from his care there over the past two years. He was successfully treated through natural, hands-on osteopathic methods from symptoms that his pediatrician claimed couldn’t be helped. At each visit, a room full of students got to share the joy of my boy’s improved health and comfort. Real learning happened and real confidence in natural osteopathic care was instilled in each of us. It is a beautiful program–not only for us, but for many other families who may not be able to find the same quality services due to financial constraints.

Ours was a simple story of good health turning great, but I know that for other patients participating in that program, it has been a story life or death. That is, I am told that some patients are literally kept alive through Touro’s free program. What happens to these patients if the care is stripped?

This is yet another insult in a long line of charity service cancellations. Guided by Sutter/CPMC, the “new” St. Luke’s has already cut many badly needed services in favor of more profitable programs. Consider the impact our community has suffered already: the loss of the entire psychiatric care unit, the loss of neo-natal intensive care, the loss of much-needed SNF beds, the loss of the heart of the maternity ward which was once famous for its commitment to women-centered, safe, demedicalized birth. Now, charity osteopathic medicine has had its final day.

Please listen to the opinions of the hospital doctors and nurses. Let people who took the Hippocratic Oath guide the hospital’s direction. They know what is best for their patients, not the money guys.  Please advise the San Francisco Board of Supervisors to keep Touro’s and other charity programs alive, otherwise they must revoke Sutter/CPMC’s non-profit status.

Sincerely,
Sri Lalita

Tags: Community, Events, Motherhood

A mask? A spacesuit? A hermitage? Let’s re-evaluate.

The recent swine flu outbreaks are a wonderful reminder of the fragility and precious nature of life. Every day brings opportunities to honor the gift of life and the everpresence of death.

How? The answer is in our conduct. When we nurture ourselves with the appropriate daily habits in food, rest, exercise and relationships, we boost our life force and are able to relax more deeply into our natural place in the larger web of life. This is the best thing we can do to enhance our ojas, our immunity. Working from this place, what can we do with all of the hysteria surrounding the swine flu? We can commit, yet again, to our dinacharya–our daily health practices.

What Can I Take?*

Yes. Of course. Boost your immunity. Take natural, preventative measures.

Vitamin D has been shown in studies to prevent or at least minimize influenza in particular. I have seen recommended dosages ranging from 2,000 IU up to 10,000 IU.

Banyan Botanicals makes a nice formula called Immune Support, which can be taken on and off for two week periods. (Don’t stay on your immune boosting herbs constantly, but stagger them instead.) The Echinacea and Osha contained in this formula are excellent immune enhancing herbs. According the legendary herbalist Michael Moore, Osha was famous as a remedy throughout Northern California in treating the Spanish Flu during in the 1920’s.

Alternatively, use Astragalus and Echinacea together. Astragalus is another herb with antiviral properties and is found in the classic Chinese formula Jade Wind Screen which is easy to find in many herbal shops. Put that with Echinacea and you’ll have a pretty great combination.

Another good one is Yin Chiao Echinacea Complex, a nice formula by Planet Herbs. It has both Echinacea and Boneset (also antiviral) as well as Elecampane (to benefit lungs). Take this if you think you’re coming down with flu-like symptoms. This one and the Jade Screen can be taken together. In fact, I think Planet Herbs makes a Jade Screen that is glycerine-based that kids like.

As a more general recommendation, I can’t stress the importance of Vitamin C and Cod Liver Oil and probiotics for maintaining general balance in the body. Vitamin C is an antioxidant which is necessary for basic maintenance. Omega-3’s in Cod Liver Oil are necessary for the proper balance of fats, functioning of the nervous system, and lubrication of tissues. Probiotics help your gut efficiently and effectively digest, absorb and assimilate nutrients. Remember, according to Ayurveda, *all* disease originates in the digestive system so healthy GI flora is foundational to good general health.

What Can I Do?

With this as with any influenza, do your part to minimize the spread of the pathogen. Wash your hands. Cover your mouth with you cough or sneeze. I have seen that it is recommended to wear a mask if you are traveling. But, don’t forget that a ‘bug’ needs an imbalanced host in order to do its mischief. That means that if your channels are gunked up with ama, your mind is bogged down by stress, your bloodstream riddled with free-radicals, then your entire system is already under duress. Avoid congesting foods like cheese, alcohol and fried or processed foods. Do not depress your immune system with sweets.

Equally bear in mind the importance of reducing stress. Having good, home cooked food as well as the appropriate, rest and exercise for your dosha goes a long way to unwind subconscious tension. Pursue natural health care such as massage, acupuncture, Ayurveda and chiropractic care.

Meditate. Or pray. Or both.

But do this: elliminate fear. Follow your bliss. Find your niche and live it proudly. This is the main thing you can do to tonify your ojas.

*Please remember that these are all just suggestions and it is prudent to check with your doctor before embarking on any herbal course or change in lifestyle or diet.

Tags: Ayurveda, Chinese Medicine, Herbs

Lovers of yoga,

This is just a quick one to let you know I’ve got a great sub for my usual 4:30 Sunday class at Yoga Mandala for a brief period. I’ll be out for May through the first part of June.

Kamesh, the studio manager, really went out of her way to find a nice sub. Isaac is a really sincere yogi who studied in Bihar. Check out his class. I would if I could, but if I could…well, then I’d be teaching, right?

Anyway, come June 21st you can count on me to be back in the temple for rich, Sunday afternoon helpings of nutritious hatha yoga asana, pranayama and meditation suitable for summer. Please join me then.

Tags: Events, Yoga

Part of the Ayurvedic tradition is cooking so that all six tastes–sweet, sour, salty, bitter, pungent and astringent–are present in each meal. These tastes answer different needs in the body and mind. Therefore, the presence of all six in your bowl leads to a sense of satisfaction when eating and has a harmonizing effect to the body.

Recently in the Ayurveda clinic, I have had many requests for pickle recipes. In our tradition, the sour taste is considered to be a combination of Earth and Fire elements. It therefore generally lowers vata dosha while increasing digestion, absorption and assimilation of nutrients. Below is a simple pickle recipe for your use.

First, a few words about the sour taste. The Chinese traditions recommend having a small amount of a pickled something a bit before the main meal as a digestive aid. However, be sure not to overdo your pickle consumption! Though delicious, fermented foods such as pickles (as well as yogurt, miso, citrus fruits, rose hips, tamarind and vinegar, etc.)  have a tendency to increase pitta–heat!– in the body. It’s this heat that helps stoke the fire of digestion–or, agni–but, in excess can interrupt other functions in the body and disturb the mind. The sour taste stimulates salivation, promotes appetite and sharpens the mind. Sour foods are generally carminative and diaphoretic as well as rajasic in nature.

Pickles are quite easy to make at home. There are slow-cured pickles and fast ones, vinegar-based pickles and brine-based ones. No need to get out the canning gear to use homemade pickles! A handy tool for pickle preparation is a Japanese pickle press. Find them online or pick them up in Japantown in the city. However, no fancy equipment is necessary to get some delicious pickles going in your own kitchen. Any deep bowl with a plate that fits inside the opening on top will do.

Here is one of my favorite pickle recipes, inspired by our dear friend Valera, a macrobiotic enthusiast. I have tweaked it a bit to my taste.

Ume Vinegar Pickles

1 part ume plum vinegar
2-3 parts water (depending on personal preference)
Napa cabbage
Carrot
Fresh, young ginger

Let napa cabbage and carrot (or your favorite veggies) sit out on the counter 1-2 days, or until slightly limp. (Don’t let them start to rot!) Peel and thinly slice cabbage. Julienne carrot and ginger. Place vegetables in a non-reactive (not metal) pickle press or bowl. Cover with solution of ume plum vinegar and water. Place a plate or cover of some sort over vegetables to press them below the surface of the liquid. Use a weight of some kind to hold them down. Refrigerate.

Pickles will be ready for use in about a day and will keep for 2 weeks or more. If you are careful to keep veggies completely submerged, the life of your pickles will be greatly extended. If a white scum develops, that indicates that not enough vinegar was used or they are going off.

Note: Once submerged in the ume/water solution, the veggies will lose mass dramatically. If you had leftover cabbage or carrot during preparation that would not fit into the container, reserve it. In a day or two, it may easily fit into the jar!

One more thing! If you didn’t get the ratio quite right and your final result tastes a little too vinegary, simply rinse pickles before serving.

Enjoy!

Tags: Ayurveda, Chinese Medicine, Cooking, Recipes