You are what you eat. When you are free to live a quiet, contemplative life, a sattvic diet is divinely perfect. For those who wish to maintain a meditative mind but also must live and work in the world, a diet consisting of sattvic and some rajasic foods is best. For those who practice yoga, like Kundalini Yoga or marital arts, rajasic foods are necessary, along with sattvic foods.
For all these lifestyles, tamasic food is best avoided.
Here is a simple breakdown of Sattvic, Rajasic, and Tamasic foods
Sattvic: Equals to clarity and lightness
• Graceful, peaceful, disciplined, intuitive, sensitive.
• Most fruit and vegetables, sun foods, and ground foods.
Rajasic: Forcefulness and will-power
• Active, positive, demanding.
• Stimulating herbs and spices, many earth foods.
Tamasic: Functioning from need and instinct
• Impulsive, dull, angry, confused.
• Meat, fish, poultry, eggs, alcohol, intoxicating drugs.
Vata, Pitta, and Kapha Doshas
Ayurveda, the ancient holistic health sister science to yoga, recognizes that health is a state of balance between the body, mind, and consciousness. In ancient times, food was considered medicine. The principles of healthy eating were well-known and the healing properties of foods and herbs were used to correct imbalances.
One of the most important aspects of the system of Ayurveda is the tridoshas, or forces that generate and maintain physical and mental health:
Vata (air): sustains the body and originates every kind of physical movement in the body. It controls the mind and senses and causes elimination of wastes.
Pitta (fire): responsible for digestion, heat, the digestive fire,and the formation of blood.
Kapha (earth): nourishes and lubricates the body, maintains sexual potency, and lends mental balance to the individual.
To try out a new delicious sattvic dish that balances all three doshas is Mung Beans and Rice. It is a perfectly balanced protein dish, easy to digest and very delicious. Good to make at any time of the year but makes a particularly good winter diet. Here is the recipe when interested.
4 ½ cups water
½ cup whole mung beans
½ cup basmati rice
1 onion, chopped
3 cloves garlic, minced
¼ cup finely minced ginger root
3 cups chopped vegetables
2 tablespoons ghee or oil
¾ tablespoon turmeric
¼ teaspoon dried crushed red chilés
¼ teaspoon ground black pepper
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon salt
Rinse the mung beans and rice. Add the mung beans to boiling water and cook until they begin to split. Add the rice and cook another 15 minutes, stirring occasionally. Now add the vegetables.
Heat the ghee/oil in a sauté pan and add the onions, garlic, and ginger and sauté until clear. Add the spices and cook 5 more minutes, stirring constantly. Add a little water if necessary. Add this to the cooked rice and beans. You can substitute vegetables as you like, as well as use Bragg Liquid Aminos, tamari, or soy sauce instead of salt. Tastes great with yogurt!
love, k 🙂