Ayurvedic Food-Team Excellence
Art of Ayurvedic Cooking
Malnutrition is an important cause of increased susceptibility to illness among the elderly, especially among those who live alone, and it affects even those who happen to be well off. The reason? Ageing and medications reduce the acuity of taste and smell, low-salt diets take the pleasure out of eating, and those who live alone find it too much of a hassle to cook for one person. Add loneliness, depression, decreased earnings and spending power, musculoskeletal problems like arthritis that make food-shopping painful, poor dentition, fear of constipation, increased urinary frequency and it seems natural that so many elderly people are malnourished.
This is a typical scenario world over and unfortunately not limited to the aged alone. Younger people too are equally susceptible. More vegetables, fresh fruits, seeds and nuts, and a little less rice or wheat than usual and above everything else fresh food is the general prescription.
Long before Hippocrates said in 330 B.C. ‘Let food be thy medicine’, the Vedic philosophy quite simply stated, ‘you are what you eat’. The Indian cuisine is very diverse, with immense regional, cultural and religious variations, and can be as simple or as intricate as you like. Dating back long before the earliest European cuisines were established, it is no wonder that over the centuries it has acquired a scientific and medical dimension. Because of India’s inhospitable climate, ways of preserving food with herbs and spices were developed and this eventually led to an understanding of their medicinal uses – the science known as Ayurveda. It was discovered that certain combinations of foods and spices create a balance and eliminate unpleasant side effects, and so a dietary approach to health was established.
The Indian menu has changed over the ages. The food that we Indians have been eating has been, over the millennia, steadily evolving both in variety and taste. Food habits and preferences have changed in stages over the last 4000 years. The major influence on Indian cuisine came with the Mughals, starting with Babur in 1526. It is with Akbar, and through the book Ain-i-Akbari, that we know of many new dishes that came into India through the Mughal Court. Dishes like Khichri, Palak-sag, Biryani, Pilaf, Kabab, Do-pyaza, Dumpukht, Naan, Tandoori and Chapati. Thus, the evolution of Indian cuisine is not an accident but a result of a combination of key elements.
Ayurvedic method of cooking is based on the chemistry of each spice and is a very scientific approach to cooking. The demand for vegetarian food has greatly increased as the numbers of people who consider themselves vegetarian world over have doubled in the last decade. With the growing awareness of the effect that food has on health and well being, there is a great demand for culinary professionals who can prepare food that is not only beautiful and delicious, but health supportive as well. With the knowledge of Vedic philosophy applied to cooking, wonderful benefits like a healthier life-style can be gained for our well-being.
Regular Ayurvedic cooking demonstrations and Ayurvedic cooking classes are held in different parts of Australia. Please register your interest and we will keep you informed of the next event in your suburb.
“Ability is what you’re capable of doing.
Motivation determines what you do.
Attitude determines how well you do it.” – Lou Holtz