Ghee – das goldene Elixier / Ghee – the golden elixir

As usual you will find the English version below the German ūüôā¬†

 

Pitta: k√ľhlend ‚Äď Vata: beruhigend ‚Äď Kapha: vermehrend

Das Wort ‚ÄěGhee‚Äú oder ‚Äěgekl√§rte Butter‚Äú ist seit einiger Zeit sehr ‚Äěmodern‚Äú geworden. Modern an sich ist am Ghee gar nichts. Ghee wird in der indischen Kultur schon seit jeher verwendet. Zum Kochen und f√ľr viele andere medizinische Zwecke.

Was ist Ghee? 

Wir sprechen vom reinen, gefilterten Milch-Fett der Butter. Es hat durch den nicht mehr vorhandenen Wasser- und Eiwei√üanteil einen sehr hohen Siedepunkt, kann also unbedenklich zum Backen, Braten und Frittieren verwendet werden. Im Deutschen spricht man auch von ‚ÄěButterreinfett‚Äú. Bitte unbedingt auf die Herstellung und Qualit√§t achten! Hochzentrifugiertes Milchfett aus unbestimmter Herkunft ist genauso wenig empfehlenswert wie die leider immer noch verwendete Margarine. Ghee kann man auch relativ einfach zu Hause herstellen, wichtig ist die hohe Qualit√§t der verwendeten Butter.

Rezept: Diese auf niedriger Hitze in einem Topf zum Kochen bringen. Je l√§nger der Vorgang dauert, desto mehr Wasser verdunstet aus der Bio-Butter und das Milcheiwei√ü setzt sich am Boden ab. Wenn die Fl√ľssigkeit klar und goldgelb ist, ist das Ghee fertig und mu√ü nur noch durch ein Baumwolltuch oder einen Fettfilter in ein Glas- oder Tongef√§√ü gefiltert werden. Das Ghee ist einige Monate ohne K√ľhlung haltbar, da durch den Mangel an Wasser keine bakteriellen Vorg√§nge entstehen k√∂nnen, wodurch wiederum keine freien Radikale in unseren Zellen entstehen k√∂nnen.

Gutes Ghee schmeckt wie ein herrliches Butterkonzentrat, saftig, herzhaft ‚Äď einfach wunderbar lecker.

ghee_or_clarified_butter_close_up_with_selective_focus_cg1p26302846c_th

Wie verwende ich Ghee? 

In der K√ľche kann es in jeder erdenklichen Form verwendet werden. Ghee besteht zu 60% aus ges√§ttigten Fetts√§uren und w√ľrde daher nat√ľrlich bei √ľberm√§√üigem Verzehr dick machen. Es kann sehr sparsam verwendet werden, man ben√∂tigt weitaus weniger als bei Butter. Im Gegensatz zu der st√§ndigen Parole, sich fettarm zu ern√§hren, ben√∂tigt der K√∂rper durchaus Fett, aber gesundes Fett f√ľr die Gesundheit von Haut, Nerven und Zellen. Die Absorptionsrate in unserem K√∂rper liegt bei 96%, Ghee ist eines der hochwertigsten existierenden Fette √ľberhaupt, vergleichbar nur mit Extra Virgin Kokos√∂l. Achtung bei hohen Cholesterinwerten!

Ghee ist laktose- und galaktosefrei. Es kann ‚Äď vor Allem selbstgemacht ‚Äď Spuren von Kasein und Laktose enthalten, ist aber ansonsten hervorragend f√ľr laktoseintolerante Personen geeignet.

In der yogischen Ernährung spielt Ghee eine große Rolle, da es das Bindegewebe befeuchtet und so den Körper elastisch hält.

Ghee reinigt das Blut, st√§rkt die Abwehrkr√§fte und entgiftet den K√∂rper, da es das Verdauungsfeuer anheizt und damit f√ľr einen besseren Stoffwechsel sorgt. Es beruhigt und regeniert einen gereizten Magen-, Darmbereich und wirkt generell entz√ľndungshemmend. Aus all diesen Gr√ľnden ist Ghee f√ľr Vata-Personen praktisch unabdingbar.

ghee_or_melted_butter_on_baking_paper_in_mold_cg1p59329996c_th

Des Weiteren hat Ghee die folgenden Eigenschaften:

-es hilft bei der Aufnahme fettlöslicher Vitamine, Mineralien und Spurenelemente

-es enth√§lt ‚Äď genau wie Butter ‚Äď die Vitamine A, E, D, K, des Weiteren Niacin, Natrium, Kalzium, Phosphor, Magnesium und Eisen

-harmonisiert den Hormonhaushalt

-verbessert Erinnerung und Intelligenz

Ghee im medizinischen und kosmetischen Bereich¬†Ghee hat die Eigenschaft, die feinste Zellebene zu durchdringen. Daher wirkt es sowohl von Innen, als auch von Au√üen entgiftend, reinigend, regenerierend, verj√ľngend und st√§rkt das Immunsystem.

Viele ayurvedische Heilmittel werden auf Gheebasis zu bereitet. Das Ghee dient als Transportmittel, das die Kr√§uterwirkstoffe in die Zellebene bef√∂rdert. Dar√ľber hinaus bindet Ghee Schadstoffe und wird so auch bei der Ausleitung w√§hrend der Panchakarmakur angewendet.

√Ąu√üerlich kann Ghee zum Beispiel in folgenden Bereichen verwendet werden:

-bei der Heilung von narben und Blasen, bei gereizter und trockener Haut

-zum Abschminken und zur Verj√ľngung der Haut (Zellreparatur)

-Abends auf die Fußsohlen aufgetragen fördert es einen guten Schlaf

Warum ist etwas, das so lange gekocht wird, gesund?

Ein Zitat hierzu lautet: ‚ÄěEin wichtiges Prinzip der ayurvedischen Ern√§hrungslehre ist Karana, die Ver√§nderung von Nahrung durch ihre Zubereitung. Aus ayurvedischer Sicht sind gekochte Speisen h√§ufig bek√∂mmlicher und leichter verdaulich als unbehandelte Speisen. Dies trifft auch auf Ghee zu.So verwandelt sich die Butter w√§hrend des Gheeherstellungsprozesses von schwer verdaulich (guru) zu leicht verdaulich (laghu) und von ges√§uert zu s√ľss.‚Äú

Zudem beschreiben die ayurvedischen Schriften die unterschiedliche Heilwirkung von Butter und Ghee auf folgende Weise:

Butter wirkt verdauungsfördernd, stimulierend und ist gut bei Sprue, Hämorrhoiden, Gesichtslähmung und Appetitlosigkeit

Ghee ist die beste aller fettiger Substanzen, st√§rkt das Erinnerungsverm√∂gen, den Intellekt und die Verdauungskraft. Es zeichnet sich durch eine k√ľhlende, anabolische Wirkung auf den Stoffwechsel aus, f√∂rdert die Fortpflanzungsgewebe und hilft speziell bei toxischen Zust√§nden, Geisteskrankheit, Auszehrung und Fieber.”

(Zit. Zentrum der Gesundheit ‚Äď www.zentrum-der-gesundheit.de)

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ghee_or_melted_butter_in_heart_shape_on_knife_cg1p20483866c_th

Pitta: Cooling – Vata: soothing – Kapha: increasing
The word “ghee” or “clarified butter” has for some time become very “modern”. There is nothing modern about Ghee, though. Ghee has always been used in the Indian culture for cooking and many other medical purposes.

What is Ghee?
Ghee is the pure, filtered milk fat of the butter. It has a very high boiling point due to the no longer present water and protein content, so it can be safely used for baking and frying. Please pay attention to production and quality when buying! Highly centrifuged milk fat from indeterminate origin is just as little recommended as the unfortunately still used margarine. Ghee can also be produced relatively easily at home, a high quality butter used is important here.
Recipe: Bring butter to a boil over low heat in a saucepan. The longer the process lasts, the more water evaporates from the organic butter and the milk protein settles on the pot bottom. When the liquid is clear and golden-yellow, the ghee is ready and has only to be filtered through a cotton cloth or grease filter into a glass or clay vessel. The ghee can be preserved for several months without cooling, due to the lack of water no bacterial processes can be caused, which then in turn can not produce free radicals in our cells.

Good ghee tastes like a wonderful butter concentrate, juicy, hearty – simply wonderful delicious.
How do I use Ghee?
In the kitchen it can be used in any conceivable form. Ghee is made up of 60% saturated fatty acids and would therefore, of course, make you fat as well when consumed excessively. It can be used very sparingly, you need far less than with butter. In contrast to the constant slogan of low fat diets, our bodies needs fat, but healthy fat for the benefit of skin, nerves and cells. The absorption rate in our body is 96%, Ghee is one of the highest quality existing fats at all, comparable only to Extra Virgin coconut oil. Watch out if you suffer from high cholesterol!

Ghee is free of lactose and galactose. It can contain – mainly if self-made – traces of casein and lactose, but is otherwise excellently suitable for lactose intolerant persons.

In the yogic diet, ghee plays a large role, since it moisturizes the connective tissue and thus keeps the body elastic.

Ghee cleans the blood, strengthens our immune system and detoxifies the body, since it heats the digestive fire and thus ensures a better metabolism. It soothes and stimulates an irritated stomach, intestinal area and generally has anti-inflammatory properties. For all these reasons, Ghee is virtually indispensable for Vata people.

Furthermore, Ghee has the following characteristics:
-it helps in the absorption of fat-soluble vitamins, minerals and trace elements
(just like butter), vitamins A, E, D, K, also niacin, sodium, calcium, phosphorus, magnesium and iron.
-harmonizes the hormonal balance
– Improves memory and intelligence

 

imagesGhee in the medical and cosmetic field
Ghee has the ability to penetrate the subtle cell level. As such it detoxifies, cleanses, regenerates, rejuvenates and strengthens the immune system, both inside and outside.

Many Ayurvedic remedies are prepared on ghee basis. The ghee serves as a means of transportation, forwarding the herbal extracts into the cell level. In addition, Ghee binds pollutants and is also used during cleansing and expulsion during a Panchakarmakur.

Ghee can be used in the following areas for example:

-with the healing of scars and blisters, with irritated and dry skin
– for cleansing and rejuvenating the skin (cell repair)
-applied to the soles of the feet it soothes nervous conditions and promotes a good sleep
Why is something that is cooked so long still healthy?
A quotation on this is: “An important principle of Ayurvedic nutritional teachings is Karana, the change of food through their preparation. From an Ayurvedic point of view cooked food is often more digestible than untreated food. This is also true about¬†ghee. Thus, the butter is turned into digestible (laghu) during the ghee production process, and from leaven to sweet.
In addition, the Ayurvedic writings describe the different healing effects of butter and ghee in the following way:
Butter has a digestive, stimulating effect and is good for sprue, hemorrhoids, facial paralysis and loss of appetite
Ghee is the best of all greasy substances, strengthens the memory, the intellect and the digestive power. It is characterized by a cooling, anabolic effect on the metabolism, promotes the reproductive tissue and helps especially with toxic conditions, mental illness, consumption and fever.”

 

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Die 5 wichtigsten Gew√ľrze in Ihrer K√ľche – Top 5 spices to have in your kitchen

Liebe Leser, dear audience,

(as usual you find the English text scrolling down!)

Die richtige, doshagerechte Ern√§hrung ist ein sehr wichtiger Bestandteil des ayurvedischen Lebensstils. Unsere Gesundheit beginnt in einem gesunden Darm. Dort brennt unser Agni, unser Verdauungsfeuer, und mit dessen starker oder sp√§rlicher Flamme steht und f√§llt unser Wohlbefinden und die Kraft und Gesundheit unseres K√∂rpers. Agni wiederum wird von der Art und Qualit√§t der Nahrung, die wir ihm als ‚ÄěBrennholz‚Äú geben, beeinflusst.

Unsere Nahrung ist auch unser Heilmittel. Nur wenn wir uns unserem K√∂rpertyp gerecht und so nat√ľrlich wie m√∂glich ern√§hren kann unser K√∂rper die Speisen optimal verarbeiten und seinen bestm√∂glichen Nutzen daraus ziehen. Die Qualit√§t unserer Speisen wiederum entscheidet sich selbstverst√§ndlich zum gr√∂√üten Teil durch Frische und Art der Zutaten.

Kr√§uter und Gew√ľrze

Eine Anreicherung hinsichtlich der Heilqualit√§ten erreichen wir durch Zugabe der richtigen Kr√§uter und Gew√ľrze. Auch diese werden je nach ihren Eigenschaften den Doshas zugeteilt.

70% der Bev√∂lkerung leben mit irgendeiner Art von Verdauungsst√∂rung ‚Äď Flatulenz, Bl√§hbauch, Durchfall, Magenschmerzen, Verstopfung u.a. Oft entstehen diese Symptome aus einer kompletten Fehlern√§hrung. Es k√∂nnen nat√ľrlich auch ernsthaftere Krankheiten vorliegen, diese sind durch entsprechende Besuche bei Spezialisten auszuschlie√üen. Bitte seien Sie offen zu Ihrem Arzt, die meisten Krankheiten beginnen im Magen-Darm-Bereich.

Die 5 wichtigsten Gew√ľrze in der ayurvedischen K√ľche¬†ayurvedic-herbs

Es gibt 5 essentielle Gew√ľrze f√ľr eine geregelte Verdauung, die in praktisch keinem ayurvedischen Gericht fehlen. Wenn Sie in einem indischen Restaurant Essen gehen, erhalten Sie nach dem Essen eine Mischung genau dieser Gew√ľrze oder einige davon: K√ľmmel, Ingwer, Fenchel, Koriander, Kardamom. Anstatt also chemische Verdauungshilfen einzuwerfen, die wiederum irgendeinen anderen Schaden im K√∂rper anrichten, greifen Sie zu diesen nat√ľrlichen Helfern und bringen Sie Ihre Verdauung wieder auf Vordermann.

Diese Gew√ľrze regenerieren die Selbst√§ndigkeit der Verdauung und heilen das gest√∂rte Verdauungssystem durch viele positive Effekte so wie

-Anregung der Produktion der Gallenfl√ľssigkeit

-Erh√∂hung der Bauchspeicheldr√ľsenaktivit√§t

-Reduzierung von Gasen

-Verbesserung der Magen-Darm-Flora

-Unterst√ľtzung auf dem Weg zum Idealgewicht

-Bekämpfung freier Radikale

-Verbesserter Transport der Nahrung und Ausscheidung uvm.

Diese Gew√ľrze sind alle Tridosha-geeignet, die Menge des jeweiligen Gew√ľrzes regulieren Sie anhand Ihres aktuellen Dosha-Zustandes. Nachfolgend eine kurze Aufstellung:

Koriander: ¬†¬†¬† Wirkt besonders k√ľhlend, stechend.

Dosha: gleicht alle 3 Doshas aus, k√ľhlt besonders Pitta

Fenchel:¬†¬†¬†¬†¬†¬†¬†¬† Ist DAS Tridosha-Verdauungsgew√ľrz. Lymphstimulierend, wirkt daher positiv auf Schleimh√§ute und Haut, st√§rkt das Verdauungsfeuer ohne Pitta zu erh√∂hen, gut bei Kr√§mpfen, √úbelkeit und Flatulenz, s√ľ√ü, stechend und bitter.

Dosha: gleicht alle 3 Doshas aus

K√ľmmel:¬†¬†¬†¬†¬†¬†¬† Das m√§chtigste Verdauungsgew√ľrz. Verdauungsanregend, reduziert Gase, entgiftet den Verdauungstrakt, stechend und bitter, wirkt k√ľhlend.

Dosha: gleicht alle 3 Doshas aus

Ingwer:¬†¬†¬†¬†¬†¬†¬†¬†¬† Das ‚Äěuniversale Gew√ľrz‚Äú hat viele gesundheitsf√∂rdernde Eigenschaften, s√ľ√ü und stechend. Bei √ľberm√§√üigem Verzehr stark erhitzend, regt das Verdauungsfeuer an, erh√∂ht die Aufnahme von N√§hrstoffen

Dosha: gleicht alle 3 Doshas aus

Kardamom: ¬† Wirkt s√§urebindend, reduziert √ľberm√§√üige Schleimbildung und Gase; ist stechend und s√ľ√ü

Dosha: gleicht alle 3 Doshas aus

hot-drink

Nachfolgend das Rezept f√ľr Rasam, eine indische Spezialit√§t, der auch gerne vor dem Essen zur Anregung der Verdauung getrunken wird:

Zutaten:

Koriandersamen 100 gr, Kreuzk√ľmmelsamen ¬†100 gr., ¬†Pfefferk√∂rner ¬†1 TL,¬†Asafoetida Pulver (Teufelsdreck) ¬†1 TL, Currybl√§tter / Pulver ¬†2 TL,¬†Pfefferminzbl√§tter / Pulver 2 TL,¬†Bockshornklee ¬†1 TL, ¬†Ajowan / Koenigsk√ľmmel ¬†1 TL, Black Horse Gram / Pulver ¬†3 TL,¬†Mysore Dhal / Pulver ¬† 3 TL,¬†Knoblauchpulver ¬† 2 TL,¬†Ingwerpulver ¬†2 TL

Die Zutaten können alle miteinander vermischt werden und in einem gut verschlossenen Glas aufbewahrt werden.

Zubereitung:

1 lt Wasser mit 3 EL Tamarind Paste und 2 EL Rasampulver vermischen und zum Kochen bringen, 2-3 Minuten kochen lassen.

Vor dem Essen heiß servieren.

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The correct nutrition adequate for your Dosha is a very important part of the Ayurvedic lifestyle. Health starts with fit and healthy intestines, the seat of Agni, our digestive fire, and with its strong or scarse flame stands or falls our well-being and the strenght and health of your body. Agni on the other hand is influenced by the type and quality of nutrition we are giving him as firewood.

Food is our medicine. Only if we nourish ourselves according to our body type and that as naturall as possible, can our body process the food optimally and make the best use of it. The quality of our food on the other hand naturally is based mainly upon freshness and the kind of ingredients used.

Herbs and spices

By adding the right spices and herbs to our dishes we enrichen their healing qualities. These are assigned to the various Doshas according to their qualities as well.

70% of the population lives with some kind of digestive disturbance ‚Äď flatulence, bloating, diarrhea, stomach pain, constipation and others. More than often these symptoms are caused by complete malnutrition. Obviously there might also be more severe illnesses hiding behind those symptoms; these should be excluded visiting respective specialists. Please speak openly to your doctor, most conditions start in your intestines.

ayurvedic-spices

The 5 most important spices in the Ayurvedic cuisine

There are 5 essential spices for a regular digestion, which are present in nearly every Ayurvedic dish. If you dine in an Indian restaurant, after dinner you will usually be served a mixture of exactly these spices or at least some of them: cumin, ginger, fennel, coriander, cardamom. So instead of taking chemical digestion aids, which on the other hand do damage in another part oft the body, use these natural helpers and put your digestion back on track.

These spices regulate the self-sufficiency of our digestion and heal the disturbed digestive system through many positive effects such as:

-stimulation of bile production

-enhancement of pancreas activity

-reduction of gas

-improvement of gastrointestinal flora

-supporting your way to ideal weight

-combat of free radicals

-improved transport and excretion of food

and many more,

These spices are all Tridoshic, the quantity of the respective spice has to be decided according to your present Dosha leves. Following a quick overview:

tridosha2

Coriander:      Acts especially cooling, pungent.

Dosha: balances all 3 Doshas, especially cooling for Pitta

Fennel:           THE Tridosha digestion spice. Stimulates the lymphatic system, thus acts positively on mucous membranes and skin, strengthens the digestive fire without increasing Pitta, good for cramps, nausea and flatulence; sweet, pungent and bitter.

Dosha: balances all 3 Doshas

Cumin:            The most powerful digestion spice. Stimulates digestion, reduces gas,

detoxfies the digestive tract, pungent and bitter, acts cooling.

Dosha: balances all 3 Doshas

Ginger:¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† The ‚Äěuniversal spice‚Äú has many health promoting properties; sweet and pungent. Produces a lot of heat if consumed excessively, stimulates the digestive fire, improves the absorption of nutrients.

Dosha: balances all 3 Doshas

Cardamom:    Acid binding, reduces excessive mucus and gas; pungent and sweet

Dosha: balances all 3 Doshas

Following a recipe for RASAM, an Indian specialty that is often being taken before dinner to stimulate digestion:

Ingredients:

Coriander seeds  100 gr, Cumin seeds  100 gr., Pepper corns 1 tsp, Asafoetida powder 1 tbsp, Curry leaves / powder  2 tsp, Peppermint leaves / powder  2 tsp, Fenugreek 1 tsp, Ajowan / caraway 1 tsp, Black Horse Gram / powder  3 tsp, Mysore Dhal / powder 3 tsp, Garlic powder 2 tsp, Ginger powder 2 tsp

The ingredients can be mixed togehter and kept in a well sealed glass container.

Preparation

Bring to boil 1l of water with 3 tbsp tamarind paste and 2 tbsp rasam powder, let boil for about 2-3 minutes. Serve hot before meal.

digestion

 

Ende des Sommers / End of summer

Liebe Leser,

es ist zwar unglaublich, aber es ist bereits September! Mir ist als w√§re gerade erst der Jahreswechsel zu 2016 gewesen, aber der Kalender straft mich L√ľgen. Also hei√üen wir den Fr√ľhherbst Willkommen und genie√üen die herrlichen Sonnentage, die uns noch erwarten bevor die Vata-Kapha-Sturm-Regen-Zeit beginnt – sprich der Herbst.

 

september-is-the-best-month

Seit dem 01.09. arbeite ich wieder mehr. Nicht nur beruflich, sondern auch an mir selber. Dabei widme ich mich auch der Entgiftung meines K√∂rpers (nach dem Genuss von sehr viel gutem, italienischem Wein den Sommer √ľber), d.h. konkret: kein Alkohol, kein Kaffee, kein Fleisch, sehr wenig Kohlenhydrate. Es geht darum, Schlacken zu entfernen, S√§ure abzubauen, den Basenhaushalt aufzufrischen. Begonnen habe ich gestern mit 1/2l abgekochtem Wasser mit dem Saft 1/2 frisch gepressten Bio-Zitrone, einer Stunde Yoga und einem langen Basenbad.

Nachfolgend einige einfach Rezepte f√ľr Fr√ľhst√ľck, Mittag- und Abendessen auf “die leichte Art”, um dem K√∂rper wenig, aber gute Nahrung zuzuf√ľhren ohne ihn zu belasten und Gifte auf den Weg nach drau√üen zu leiten. Nur wenn unser Darm in Topform ist, ist es auch unser Immunsystem. Und nur mit einem starken Verdauungsfeuer und somit einer guten Immunkraft kommen wir gesund durch den Herbst – und durchs Leben generell.

Wichtig ist, viel warmes (abgekochtes) Wasser zu trinken √ľber den Tag verteilt. Das Fr√ľhst√ľck selbst kann f√ľr diejenigen, die es gut vertragen, rein aus Obst bestehen. Auf S√ľ√üe, reife Fr√ľchte achten. Kefir mit gemahlenen Leinsamen ist ein hervorragender Darmreiniger, auch eine leichte Suppe aus verschiedenen gr√ľnen Gem√ľsesorten und frischen Gartenkr√§utern mit einer kleinen Reiseinlage eignet sich hervorragend.

Das Mittagessen als Hauptmahlzeit des Tages darf dann eine kleine Menge “gute” Kohlenhydrate enthalten, so wie z.B.¬†Dinkel oder Hirse, dazu viel unterschiedliches Gem√ľse (z.B. Sellerie, Tomaten, Bohnen, Rote R√ľben). Als Dessert sind Trockenfr√ľchte toll. Sie sind s√ľ√ü, reine Mineralbomben und wirken gleichzeitig s√§ureausgleichend auf den K√∂rper.

Zum (fr√ľhen) Abendessen empfehle ich, die Eiwei√üreserven aufzustocken. Frischer Tofu, selbstgemachter Seitan oder H√ľlsenfr√ľchte (keine Erbsen!) k√∂nnen hier verwendet werden. Tofu sollte immer weich und wei√ü sein. Je grauer und fester er ist, desto l√§nger ist er vergoren und desto mehr S√§ure produziert er. Wie Sie Seitan selbermachen? Schauen Sie einmal hier:¬†Seitan selber herstellen.

Avocado kann hervorragend als Butterersatz verwendet werden. Genie√üen Sie das leichte, entschlackte Gef√ľhl, dass sich nach ein paar Tagen gesunder Kost einstellt!

seitan-al-naturale-jpeg

 

Dear readers,

it sounds unbelievable, but we are already in September! To me it seems 2016 has only just begun, but the calendar tells differently. So let‚Äôs welcome early autumn and enjoy the sunny days before the Vata-Kapha-storm-rain season starts‚Äď i.e. autumn.

Since 01.09. I restarted working more. Not only professionally, but also on myself. I dedicate time for the detoxification of my body (after having enjoyed many glasses of excellent, Italian wine during summer), which means: no alcohol, no coffee, no meat, very few carbohydrates. The goal is to get rid of mucus, reduce acid in the body. I started the whole procedure with 1/2l of scalded water with the juice of ¬Ĺ organic lemon, 1h of yoga and a long, deacidifying¬†bath.

Following some simple advice for breakfast, lunch and dinner ‚Äěthe light way‚Äú, to nourish our body with little, but good food without aggravating it and to release toxins. Only when our intestine is fit, so is our immune system. And only with a strong digestive fire and thus a good immune force we can healthily get through autumn ‚Äď through life in general.

It is important to drink a lot of scalded water throughout the day. Breakfast can consist of just (mature, sweet) fruits for who digests them well in the morning. Kefir with ground linseeds is an excellent intestine cleanser. Another great breakfast is a light soup from various green vegetables and fresh garden herbs with a bit of rice in it.

Lunch as the main meal of the day might then be a small amount of ‚Äěgood‚Äú carbs such as millet or spelt, accompanied by various vegetables (e.g. celery, tomatoes, beans, red beets). As a dessert dried fruits are excellent. They are sweet, packed with minerals and have an alkaline¬†reaction in the body.

For an early dinner I recommend, to get a bit of (vegetable) protein. Fresh tofu, homemade seitan or legumes (no peas!) can be used. Tofu should always be soft and white. The greyer and firmer it is, the more it has been fermented and the more acid does it produce. How to make seitan yourself? Have a look here: How to make seitan at home.

Avocado makes a great substitute for butter. Enjoy the light, purified feeling after a few days of eating light and healthy!

 

 

 

 

 

 

Healthy fruits and veggies in May / Gesundes Obst und Gem√ľse im Wonnemonat Mai

Dear readers / Liebe Leser,

after an evaluation of my statistics I noticed that the bigger part of my audience comes from German speaking countries. This is why I have decided to make the blog for now bilingual. The posts will appear first in German, below which you will find the English version. Probably in future I will separate the 2 languages altogether. 

Nach einer Auswertung meiner Statistiken habe ich festgestellt, dass der größere Teil meiner Leserschaft aus den deutschsprachigen Ländern kommt. Daher werde ich meinen Blog ab jetzt zweisprachig verfassen. Die Artikel werden in Deutsch erscheinen, darunter findet sich die Englische Version. Irgendwann werde ich die 2 Sprachen dann voneinander trennen.

springtime

Der April versorgt uns zwar mit sch√∂nen Gem√ľsesorten, aber Obst ist in unseren Breitengraden nat√ľrlich √ľber den Winter und den fr√ľhen Fr√ľhling nicht zu haben. Der Mai aber wartet mit einer der sch√∂nsten Fr√ľchte auf: der Erdbeere! Aus dem S√ľden Europas bekommen wir schon Zitronen und auch der Rhabarber, der eigentlich als Gem√ľsesorte z√§hlt, kommt bald auf den Teller.

Gem√ľsesorten, die jetzt¬†im Mai auf den Tisch kommen, sind viele unterschiedliche Salatvarianten f√ľr eine leichte, leckere Fr√ľhlingsk√ľche an den ersten warmen Tagen; des Weiteren Artischocken, Kohlrabi, Radieschen und L√∂wenzahn und dann auch schon die ersten Spargelsorten. Wei√ükohl schmeckt im Fr√ľhling zart und mild, kr√§ftiger wird er dann Richtung Sommer hin. Wirsing kommt zu unterschiedlichen Jahreszeiten in unterschiedlichen Farben.

Wir k√∂nnen uns also wieder sehr leicht mit vielen N√§hrstoffen versorgen und in Gem√ľse schwelgen. Hier z.B. ein wunderbares Kohlrabirezept:¬†http://www.kuechengoetter.de/rezepte/verschiedenes/Scharfe-Kohlrabischnitzel-6855.html.

kohlrabi

Der oft als Unkraut verachtete L√∂wenzahn hat in den letzten Jahren wieder vermehrt Interesse erregt. Alle Teile des L√∂wenzahns k√∂nnen verzehrt werden, wobei die Wurzeln vor Allem zu medizinischen Zwecken verwendet werden. Sie wirken stark entgiftend und k√∂nnen zur Darmreinigung verwendet werden. Die Bl√§tter √§hneln vom Geschmack her dem Rucola, sie wirken entz√ľndungshemmend, harntreibend und sind vollgepackt mit Vitaminen und Mineralien (sehr reich an Vitamin K und C, ebenso liefern sie Lutein und viel Beta-Carotin und damit auch viele Antioxidantien). 100g frische L√∂wenzahnbl√§tter decken bereits 50% des t√§glichen Vitamin C Bedarfs. Und das Beste ist: man findet ihn √ľberall in der Natur. Im Zweifelsfall ist er auch auf dem Markt oder in guten Superm√§rkten erh√§ltlich.

Nachfolgend ein Link f√ľr tolle L√∂wenzahnrezepte:¬†http://eatsmarter.de/rezepte/zutaten/loewenzahn-rezepte.

 

April provides us with wonderful vegetables, but in our climate zone fruits of course are not available during winter and early spring. May though comes with one of the most delightful fruits: the strawberry! From Southern Europe we can already buy lemons and also rhubarb, which actually is a vegetable, will soon be on our plates. 

May brings a big variety of salad leafs onto our dining table and thus supports a light and delicious cuisine during the first warm days; further there are artichokes, turnip, radishes and dandelion as well as the first types of asparagus. White cabbage in springtime tastes mild and tender, in summer its taste becomes stronger towards summer. Savoy comes in various seasons in a larger variety of colours.

So now once again we get a good supply of nutrients and can revel in vegetables. Here you find some nice turnip recipes: http://www.eatingwell.com/recipes_menus/recipes_slideshows/fresh_recipes_for_turnips?slide=1#leaderboardad

Dandelion often is disregarded as weed, but has raised a lot of interest over the last years. All parts of the dandelion plant are edible, whereas the roots are mainly used for medical purposes. They are highly detoxifying and can be used for a cleansing of the intestine. The taste of the leafs is similar to arugula, they are anti-inflammatory, diuretic and are packed with vitamins and minerals (excellent source of vitamin K and C, Beta-Carotin, Lutein and thus rich in antioxidants). 100g dandelion leafs cover 50% of the daily need. Best thing is: you find it everywhere in nature; of course it is also available on markets or good supermarkets.  

Under the following link some wonderful dandelion recipes: http://www.eatingwell.com/recipes_menus/recipe_slideshows/healthy_dandelion_greens_recipes?slide=1#leaderboardad

gebraeuchlicher-loewenzahn.112

 

 

 

 

 

Maintaining your healthy bones

Dear audience,

recently I was approached by a lady in her early 40s, who had been diagnosed with premature ovarian failure. That means that she will enter an early menopause and now she was worrying about her bone health. The matter though is not only important to women entering menopause. I have also known men, who suffered from loss of bone density. They tend to think themselves invincible, our dearest heroes, but as testosterone levels decrease once a man enters andropause, the effect is equal to a lowered level of estrogen.

Hormonal imbalances are one reason for osteoporosis, as are a wrong diet, missing movement (sports) or thyroid problems. We tend to think about all kinds of issues that we might be having in the later years (or even earlier), but we tend to forget those white bones that keep us upright as a human being.

Bone 1

Exercising for bone health

It is of high importance to put pressure on our bones, mainly obviously in the form of strength training, but also running and aerobics. The resistance triggers the production of bone cells and promotes a better absorption of calcium into the bones. Exercising strengthens instantaneously! You have to put stress on your skeletal system in order to increase bone density. A nice “side effect” is that you keep in form and maintain or decrease your weight.

And then there is the right nutrition and the right way of adding supplements to your diet….

Eating for bone health

You need to have the right combination of nutrients in order to prevent bone atrophy. Food, medicinal herbs, supplements…there is a lot you can do, eat, drink for your bones.

What we all know: bones need calcium! Calcium though only works together with Magnesium and Vitamin D and SOME (not too much, that would promote loss of density!) phosphor. A great combination of calcium and phosphor you find for example in broccoli, salad, spinach and sesame. Yes, full fat milk contains calcium. And it also has a good combination. I personally do not recommend milk since it has so many other negative side effects on our body, that I prefer yogurt, low fat quark, wholegrain products, low fag cheese, nuts and seeds, figs, tahini, herbs, pulses, fatty fish (salmon, mackerel), high quality fat, soy products and lots and lots of dark green leafy vegetables, which are full of vitamin K to strengthen your bones! Even the largely vitamin free ūüėČ Iceberg lettuce contains the K. If you already are experiencing a loss of bone density please avoid too many eggs since the egg yolk contains a lot of phosphor.

bone 2

You should reduce your intake of protein, use sea or other high quality salt instead of the usual salt, caffeine and alcohol. Also as mentioned before avoid any foods high in phosphor like cheese spread, yeast, oats, bran, convenience foods, coca cola, soda and sausages).

As always, I recommend a well-balanced diet, which can target all the issues you might have and which can maintain and support your health and provide your body all nutrients it needs.

 

You should aim at an intake of 1.500 mgs of calcium/day. So, what you do not manage to take in through your diet, add it through a good supplement. Remember though that your body can absorb only about 600 mgs/intake.

Also, be aware of any medications you might be taking. They can lead to a deprivation of calcium.

And last, but not least: Bones need sunshine! So try to expose yourself to the sun as often as you can, if possible 30 min / day. In countries, which are blesses with less sunshine it is always important to take your high quality fish oil. Which does not do any harm even if you take it together with a dosage of sunshine :).

 

bone 3

 

The rose and her role in Ayurveda

Dear readers,

I sincerely hope you have all passed a wonderful Valentine’s Day! It may be a fake, a commercial invention, but over the years Valentine’s Day became a magic day for lovers.

There are numerous myths ranking around the “queen of flowers”. In Islam the rose is a holy symbol, Confucius appraised the rose gardens of Peking. An infinity of poems and songs praise this beautiful unique flower, the rose is always a symbol for beauty, for love, but also for death, for evanescence. The Romans already build rose gardens, the so-called “rosetum” or “rosarium”.

In ancient times, rose petals were mixed with oil (“enfleurage”) as well as with honey, wine and vinegar. Those liquids were used not only for taste, but also for beauty treatments and as remedies for inflamed nerves and eyes. The Germans started to grow roses¬†in their monasterial gardens, from there they came to private gardens. Since 1700 Bulgaria is the largest producer of rose oil, in the beginning a form of the rosa damascena was used.

TherRose Healinge are hundreds of varieties of roses. Even Ayurveda uses the petals of the provence rose – rosa centifolia – for medicinal purposes.There is a reason why the rose is connected to compassion and love – it helps to develop these qualities.The rose especially strengthens the heart chakra (the subdosha of pitta, sadhaka pitta, which can go out of balance in hot, humid weather). Pitta is the mind-body operater, which governs heat, digestion and metabolism. The RASA (taste) of the rose is sweet, bitter and pungent, has a cooling effect, yet enhances AGNI (the digestive fire) and thus balances all 3 Doshas, and has light, oily GUNA (property). Rose reduces Vata and Pitta and is since recently said to balance hormones.

Apart from strengthening mind and heart, roses have the following medicinal qualities: slightly laxative, sexual stimulation, reduces fever and inflammations, heals wounds and stops blood, mood and concentration enhancing.

Coming back to Ayurveda, rose is a fantastic rasayana (remedy) for all Doshas. For Pitta use it with some sugar, for Vata with ginger powder and pippali and for Kapha with honey.

Rose water is used for all kinds of purposes, not last in the kitchen. It also can serve for flushing inflamed eyes or cooling the skin. Rose fragrance cleans the atmosphere in a room and strengthens spirituality, calms the mind (through the subdosha of Vata – Prana Vata – that governs amongst others the brain)

Rose hip is a small fruit fully loaded with vitamins A, B1 + 2, C (a lot of it), K, P as well as iron, sodium, potassium, magnesium, phosphor, zinc, bio flavonoids, antoRose Wildcyane, lycopin, pectin and fruit acids. Its content of vitamin C is 33x higher than in lemons. 100g of rose hip can contain 0,5-1,5g vitamin c, especially rich is the peel.
And rose in the kitchen?¬†There is an infinity of ways to use rose petals (in salads) and rose water (in baking). Looking for a very essential thing, I have found this wonderful recipe for an ancient remedy (and spread) called “Gulkand” (Rose Petal Spread) and tried it right away. It has fantastic rejuvenating and antioxidant properties, calms the mind, cools your body during hot temperatures and and and…It can be eaten on a cracker or on whatever you like basically or just taken as a remedy on a teaspoon.

(Recipe from https://burgerbird.wordpress.com/)

The rose petals should still be soft, not dried, yet.

Ingredients:

  • 4 cups rose petals, rinsed gently in water and drained
  • 2 Tablespoons organic sugar
  • 2 Tablespoons raw organic honey
  • 1 cardamom pod, crushed and contents ground in a morter and pestle
  • drop of rose water (optional)
  • dash cinnamon

Preparation:

Simply add all ingredients together and massage the petals gently with your hands.  Transfer to a jar and allow to sit in the refrigerator overnight.  If you want a jammier texture, increase the sugar to 1/2 cup and add 1/4 cup water and simmer for 30 minutes, then jar and refrigerate.

 

Rose 1

(Photo by Katharina E. Weyland)

 

Source: http://www.mapi.com

 

 

Be healthy – be still

Dear readers,

I just had a wonderful encounter with one of our Ayurveda guests. A lady, well-known to me since many years, a blond, tall, German lady, who is desperately fighting to loose weight. In her green bathrobe she came strolling onto the breakfast terrace, totally absent minded with a certain air of boredom on her face. When she saw me she smiled and stopped at my table. I asked her whether she was alright and she answered, yes, absolutely and that she had just been looking into the nothingness, reflecting on the fact that during the 12 or 18 day course of Ayurveda treatments every morning is more or less the same. You get up, do some Yoga if you have a chance, get your box with your medicine (she looked down at her little transparent box that contained 3 liquids and various pills), thinking that you must be terribly ill if they make you take all that stuff, and you go and get your breakfast and your day goes on and away in this more or less always identical routine. She was laughing hard and happily and proceeded to have her breakfast.

And this brought me to think that even I found it “boring” sometimes in a way, especially if you have not reached the half of your cure, yet. But then on the other hand isn’t this exactly what we need? Some time away, some “boredom” in opposite to our hectic daily life at home. To live through a certain routine every single day, to not do anything “exciting” what we always so desperately aim for, to sleep, eat, drink, have massages and other treatments, breathe, do relaxing, toning exercise, not even read too much and just be? Not exist, but be. Be yourself, feel yourself, take some time for self-reflection, come back to connect your body with your mind and be introspective whilst enjoying the beauty of nature and the healing and cleansing that your body is going through. To make time for that I think is highly important. And it is a difficult task, maybe even more difficult than rushing through our busy days, running here and there, doing this and that, working, kids, cars, and so on.

Try it.

Become still.

Come into balance.

Get healthy.

Stillness

 

Breaking News!

Dear audience,

as you all know I have over the last years published two books on the topic “Ayurveda at home” (Ayurveda zu Hause), which are though only available in Sri Lanka and through direct sales by myself.

The breaking news is that my third book will be published in Germany in March 2016 by Schirner Verlag, Germany!!!!

http://www.schirner.com/katalog/katharina-weyland-a-468.html

I will also be present at the ProVeGo, which takes place every year in the historic German city of Darmstadt.

http://www.messen.de/de/17208/darmstadt/provego/info

As soon as all that work is successfully done I will also return to blogging more frequently – promise ūüôā

Vegetarian carbon – a healthy ingredient

Dear readers,

recently in my favorite breakfast bar in Italy: studying the brioches available I suddenly spy some odd colored BLACK thing amidst the gorgeous light-coloured offer of panini and brioches. The girl behind the bar informs me that this particular one contains vegetable carbon. Since my natural curiosity as a Food Coach is untamable I decide to give it a try.

veg carbon 3

The black thing on my plate is surprisingly delicious, has a quite normal, slightly “darker”, more savory taste to it and – what I notice a bit later – does not give any heavy or bloated feeling, which sometimes does occur after a not so healthy Italian mini breakfast.

So, what is this ingredient that colors food in black? It is called vegetable or activated carbon and has many healthy effects on our digestive system such as

-relieve from bloating, intestinal expansion, general problems of the intestine

-bad breath

-reflux and stomach acid

-meteorism, dyspepsia

-gastritis, hyper acidity

-diarrhea and colitis, food poisoning.

It serves as a general detoxifying agent, has a disinfecting  effect on your intestinal tract and gets eliminated by the digestive tubes without any form of absorption. An excessive consumption can lead to constipation, though and is not advisable. Activated carbon is a special kind of charcoal, usually made from coconut shells or bamboo, that has been oxidized at extremely high temperatures to change its structure into a highly porous state. Millions of tiny pores in the activated carbon electrostatically sponge up gases and toxins in your intestines and lock them away for elimination.

veg carbon 1

So, if you ask my opinion this ingredient is certainly nothing harmful, but if you eat a continuously healthy diet there is no special need for activated carbon. I rather see it as a very useful vegetarian remedy for people, who suffer from intestinal issues like the ones mentioned above.

I reconfirm though, that the odd-looking black brioches and panini taste absolutely excellent and don’t do you any harm! And I learned that they call it “Calimero”. Quite a pleasant name for such a strange looking thing :).

 

veg carbon 2

 

Simple health food – chestnut, the bread of the poor

Dear readers,

autumn is here and brought along wonderfully quiet days with fog in the morning and mild sunshine later-on. Our skin has adapted to the cooler temperatures, our hair has gone through another change and we are trying to adjust our food to the external conditions.

chestnut 1

Nature as always takes care of us and if we care for nature and take what it provides we will always nourish ourselves in the proper way. Now is the time of hearty soups, steamed vegetables instead of cold salads and some additional carbohydrates to keep our motors running (we now need to fire our inner oven in order to keep the body warm). There is pumpkin available, all sorts of cabbage, turnip and other kinds of root vegetables, apples are ripe as well as nutritious nuts.

Having spent some time lately in the beautiful mountains of Northern Italy I couldn’t help but literally stumbling over another “vegetable” – actually a favourite of mine: the chestnut. Hiking paths in the dolomites are paved with this delicious brown essential food – the bread of the poor, which in former times was mainly worked into flour. Chestnuts combine nearly all essential nutrients such as carbohydrates, protein, fiber, vitamins and minerals. They make part of the slow resorbing carbs, which means that our blood sugar level rises slowly and we stay satisfied for a long time after a chestnut meal.

chestnuts 2

So I asked myself: are chestnuts also Ayurvedic? Since they are alcaline and acid reducing and binding – yes, they are. They are good for our nerves, lower blood pressure and regulate the heartbeat through a high content of B-Vitamins. Chestnuts contain a surprisingly high quantity of Vitamin C, which is great for our immune system as well as for our continuous fight agains Cellulite. They help us to stay slim and increase the good HDL cholesterol while lowering the bad LDL cholesterol.

Their high content of potassium as an alcaline mineral helps to neutralize excessive acid in our organism. Even Hildegard von Bingen was known to cure irritations and inflammations of the stomach and intestine with a mash made from chestnuts. Combining them with other alcaline foods increases the “Chestnut power” and makes them even more valuable.

Probably one of the most important characteristics is that chestnuts are completely gluten free! And since chestnuts can be found and used in all different kinds of ways (flour, chips, flakes, bread spreads, chestnut milk and so on) this natural power food can be extremely useful for people suffering from a gluten intolerance.

On the www you can find detailed instructions about how to prepare chestnuts, how to conserve them as well as an infinity of recipes. Chestnuts can be frozen and thus be kept throughout winter for nourishing meals. Following a wonderful, warming and nourishing Ayurvedic recipe for cold autumn days. The spices used in this dish also help to strenghten the immune system and to keep colds away from us.

One last thing you would surely like to know: are chestnuts good for all Doshas? Since they are highly nourishing they are definitely an excellent food for all VATA types, helping them to keep the digestive fire burning, to stay strong and not be prey to colds and other winter illnesses. PITTA can for sure profit from the calming effect of these little brown miracles. As for KAPHA: as with all carbohydrates and highly nutrient foods keep the portions small. Instead of using chestnuts in rich soups rather add a few of them to a winter leaf salad. 

CHESTNUTS WITH PUMPKIN CURRY (serves 4) 

-300g peeled chestnuts, 750g Hokkaido pumpkin, 1 medium size onion, 2 pieces of garlic, 4 tbsp raisins, 1 tbsp extra virgin olive oil, 1 tsp dried thyme

-1 dash turmeric, 1 dash freshly grated nutmeg, 1 dash paprika power, cayenne pepper, 1 tbsp curry powder, 300ml white wine, 400ml vegetable broth, coarse sea salt

PREPARATION

Cook the chestnuts in vegetable broth. Peel onion and garlic and but to fine slices or cubes, steam them in olive oil. Add the pumpkin pieces, raisins and ready cooked chestnuts.

Add the white whine and all the spices. Cook on low heat until the pumpkin is soft.

 

Remember in addition to perfect food enjoy a lot of fresh air doing outdoor sports or long walks!

 

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