This simple cooked cereal goes well traditional with green moong bean pancakes.
It is a staple food for hundreds of millions especially South Asia
Ingredients:
Two cups of cream of wheat: If allergic, substitute cream of rice or even Spelt granules (a wheat alternative)--Buckwheat grouts can be used as they are non-allergenic and contain no gluten. If you want heavier cereal substitute one and half cups of Bulgar, cracked wheat may be used.
One and half cups of finely chopped onions
one cup of finely chopped tomatoes, vine ripe taste best
1/8 cup of fresh ginger
1/4 cup of fresh cilantro (coriander)
1/8 cup of fresh curry leaves: a firm dark very aromatic leaf available in Indian grocery stores, sometimes Chinese stores.---optional if you cannot find it--all are more or less to taste
1 or two chopped green cayenne pepper (optional)
Spices:
Very simple! One or two tablespoons of salt! more or less to taste.
one or two tablespoons of mustard seeds
one or two teaspoons of cumin seeds
two tablespoons of little yellow standard yellow lentils--not yellow moong lentils. all are more or less to taste
Method:
In a nicely spacious pot, Boil four cups of water. and keep it gently boiling while you saute your onions and spices: see below. Always keep the ratio of cereal to water at one cup or parts cereal to two cups/parts water
In another saucepan add some almond oil and fry the mustard seeds until they slightly pop. Take care not to burn them. Add your cumin seeds till they sizzle and your little yellow lentils until they are slightly brown and tender. Then add your onions till they are tender and clear, add your ginger, and curry leaves and stir well. Add your tomatoes and gently stir. Add your chopped green cayenne peppers if desired. Turn off the heat and set aside. It is best to use ghee (clarified butter--available at Indian stores or Whole Foods) however, almond oil works well too.
Gently and carefully sprinkle and pour in steadily little by little your cereal, taking great care not to create uncooked lumps. After the cereal is added, add your onion and spice mixture to the water and constantly stir. Do not stop stirring---the bottom will burn and lumps will form.
Add your salt to taste and continue to stir. Add your fresh cilantro and reduce the heat. Spattering and sputtering can occur but this is just the cereal finishing cooking.
Enjoy after cooling a little by squeezing the juice of two or three lime pieces over the top.---
remember to add or subtract onions, salt and other spices to taste--part of the art of Indian cooking is intuitive as there is no one set way.
Enjoy with spicy pickle chutney and moong bean pancakes---very tasty breakfast or any time, really.
Dr. Rama
Dallas Texas
Tuesday, December 28, 2010
Green Moong Bean Pancakes--a Great Delicacy from South India--Dr. Rama
Alright, alright, just before you get the barf bag, just remember the story about "Green eggs and ham" by Dr. Seuss.--and remember to try all before judging.
Moong beans are South Asian beans that are highly versatile, very flavorful and rich in protein, vitamins, minerals and fiber.
There are several varieties: green and yellow and each has its own texture and flavor.
Southeastern India in the State of Andrah Pradesh--is famous for this version of moong bean pancake called Pesarattu in the Telegu Language.
Note that it requires no egg--the natural properties of the batter have extraordinary sticking power. In fact, egg is not used at all in traditional Indian cooking. Nor is animal fat for frying. Only if you are cooking eggs will there be their use. And also there is always the respect of not mixing the oil fried for meat with the oil used for vegetables as there are a higher percent of vegetarians in the population.--something the West and other Asian countries do not fully understand, ie why vegetables are not mixed with the fat of animals.
Ingredients:
Start with one cup of fresh green moong beans, available at Chinese, Indian Markets and some Whole Foods. They can be whole or split. Do not confuse with yellow moong beans as these have a different taste, texture and use ----
Add two to three cups of water to the moong beans and ideally soak overnight. If you cannot, then at least soak for one to three hours.
add one or two teaspoons of salt
At least several tablespoons of whole cumin seeds
One half cup at least of freshly grated fresh whole ginger--not the powder, the actual root.
1/2 to one cup of freshly chopped green bell peppers.
1/2 to one cup of freshly chopped white onions (from a medium size onion)
one to three freshly chopped green cayenne--(optional)--some cannot take the spice!
one 1/2 cup of freshly chopped curry leaves---if available--available at Indian grocery stores --optional if you cannot find them
Method:
Take the soak moong beans and blend them in your Cuisinart with the water waring blender or similar device. The batter should be uniform, with no chunks, creamy smooth slightly thinner but not too thick or thin. Practice of course makes perfect. Add more or less moong beans or more or less water for the right texture.
add salt to taste to the batter.---
Take an electric flat skillet or flat iron or non-stick pan large enough to make a nice round pancake at least 8-10 inches in diameter.
Coat the skillet with sesame oil and test the heat of the oil by pouring a few drops of batter into it to see it sizzles properly after adjusting the skillet heat.
When the oil comes to the right temperature--- take a ladle and scoop up the batter. At the center of the pan, pour the batter directly onto the center of the pan, and carefully and even spread the batter to make a thin pancake. Add oil all around the edges of the pancake ---the bottom will cook quite nicely and quickly.
While the top is still doughy, sprinkle your cumin seeds, chopped onion, chopped ginger, and bell pepper as well as chopped green cayenne directly into the top dough----that is not completely cooked--it will all embed into the soft part of the cooking pancake.
When the bottom is nicely cooked and dark brown, flip the pancake and allow the soft side to cook until crispy or until you get the desired texture.
repeat until you have at least 4-5 nicely done pancakes. The aroma is overwhelming--and they smell and taste quite exceptional
Again, this serves about three or four--however, double your portions if you need more.
Enjoy with the spicy cereal that I will write about in the next blog called UPMA.
thanks
Dr. Rama
Moong beans are South Asian beans that are highly versatile, very flavorful and rich in protein, vitamins, minerals and fiber.
There are several varieties: green and yellow and each has its own texture and flavor.
Southeastern India in the State of Andrah Pradesh--is famous for this version of moong bean pancake called Pesarattu in the Telegu Language.
Note that it requires no egg--the natural properties of the batter have extraordinary sticking power. In fact, egg is not used at all in traditional Indian cooking. Nor is animal fat for frying. Only if you are cooking eggs will there be their use. And also there is always the respect of not mixing the oil fried for meat with the oil used for vegetables as there are a higher percent of vegetarians in the population.--something the West and other Asian countries do not fully understand, ie why vegetables are not mixed with the fat of animals.
Ingredients:
Start with one cup of fresh green moong beans, available at Chinese, Indian Markets and some Whole Foods. They can be whole or split. Do not confuse with yellow moong beans as these have a different taste, texture and use ----
Add two to three cups of water to the moong beans and ideally soak overnight. If you cannot, then at least soak for one to three hours.
add one or two teaspoons of salt
At least several tablespoons of whole cumin seeds
One half cup at least of freshly grated fresh whole ginger--not the powder, the actual root.
1/2 to one cup of freshly chopped green bell peppers.
1/2 to one cup of freshly chopped white onions (from a medium size onion)
one to three freshly chopped green cayenne--(optional)--some cannot take the spice!
one 1/2 cup of freshly chopped curry leaves---if available--available at Indian grocery stores --optional if you cannot find them
Method:
Take the soak moong beans and blend them in your Cuisinart with the water waring blender or similar device. The batter should be uniform, with no chunks, creamy smooth slightly thinner but not too thick or thin. Practice of course makes perfect. Add more or less moong beans or more or less water for the right texture.
add salt to taste to the batter.---
Take an electric flat skillet or flat iron or non-stick pan large enough to make a nice round pancake at least 8-10 inches in diameter.
Coat the skillet with sesame oil and test the heat of the oil by pouring a few drops of batter into it to see it sizzles properly after adjusting the skillet heat.
When the oil comes to the right temperature--- take a ladle and scoop up the batter. At the center of the pan, pour the batter directly onto the center of the pan, and carefully and even spread the batter to make a thin pancake. Add oil all around the edges of the pancake ---the bottom will cook quite nicely and quickly.
While the top is still doughy, sprinkle your cumin seeds, chopped onion, chopped ginger, and bell pepper as well as chopped green cayenne directly into the top dough----that is not completely cooked--it will all embed into the soft part of the cooking pancake.
When the bottom is nicely cooked and dark brown, flip the pancake and allow the soft side to cook until crispy or until you get the desired texture.
repeat until you have at least 4-5 nicely done pancakes. The aroma is overwhelming--and they smell and taste quite exceptional
Again, this serves about three or four--however, double your portions if you need more.
Enjoy with the spicy cereal that I will write about in the next blog called UPMA.
thanks
Dr. Rama
Thursday, December 23, 2010
Some Natural Substances That May Help WIth Mood--Dr Rama
please see other blog posts: http://www.drramamdpassionateperspectives.com/ and http://www.drramamdheartinspirations.com/
Please note: No diagnosis or treatment is being made on this blog post. Please consult your regular MD for face to face medical intervention. This blog is only to describe some possibilities in the use of mild depression and mood issues. Do not mix natural medicines with conventional without consulting your licensed MD. Any serious issues need conventional medical intervention. Any issues that are life threatening --one should seek medical ER intervention also.
There are several natural substances that are being used to help with mild depression and mood issues. Here is a brief summary.
1. St. John's Wort: This is called hypericum and comes from the yellow flowers of the plant. Leaves and flowers are made into a tincture or often in liquid capsules or powder in capsules. It has been studied for years in the treatment of mild to moderate depression and has mixed results. However, some still feel it can help with mild depression. Some studies show that it makes serotonin norepinephrine and other neurotransmitters more available--to the brain to help alleviate depression. Side effects include hypertension, stomach upsets, fatigue, restlessness, diarrhea, and skin rashes
2. Sam E --Short for S-Adenosyl-Methionine. This is a naturally occurring substance that is within human and plant cells and is not an herb. It works to make more precursors to neurochemicals responsible to alleviate depression more available in the brain. A recent study in the September edition of the Journal of Psychiatry does show that Sam E----helps to augment or increase the effect of regular ssri medicines by providing available neurochemicals in the brain. Side effects include nausea, diarrhea, headache, anxiety, gas and mood swings. Those with frank bipolar disorder at this time of research should avoid Sam E.
3. Rhodeola: This interesting red flower grows in cold climates, particular in Asia. Lately it has been studied as a supplement to help alleviate depression, stress, and fatigue. It is thought to work by blocking adenaline and noradenaline in the peripheral body which can reduce fatigue and stress and it makes Norepinephrine, Serotonin, and Dopmaine more available in the brain to reduce depression. Side effects can be similar to the above two. More studies are needed but there are reports of relief of fatigue and stress that go with depression.
4. Deplin (folic acid)--This is not the regular folic acid that you buy over the counter. It is specially formulated to cross the blood-brain barrier to enter the brain effectively to help by adding the necessary ingredients for neurotransmitter synthesis to reduce depression-- It is being used and considered in treatment resistant depression.
More Later
Dr. Rama
Dallas Texas
Please note: No diagnosis or treatment is being made on this blog post. Please consult your regular MD for face to face medical intervention. This blog is only to describe some possibilities in the use of mild depression and mood issues. Do not mix natural medicines with conventional without consulting your licensed MD. Any serious issues need conventional medical intervention. Any issues that are life threatening --one should seek medical ER intervention also.
There are several natural substances that are being used to help with mild depression and mood issues. Here is a brief summary.
1. St. John's Wort: This is called hypericum and comes from the yellow flowers of the plant. Leaves and flowers are made into a tincture or often in liquid capsules or powder in capsules. It has been studied for years in the treatment of mild to moderate depression and has mixed results. However, some still feel it can help with mild depression. Some studies show that it makes serotonin norepinephrine and other neurotransmitters more available--to the brain to help alleviate depression. Side effects include hypertension, stomach upsets, fatigue, restlessness, diarrhea, and skin rashes
2. Sam E --Short for S-Adenosyl-Methionine. This is a naturally occurring substance that is within human and plant cells and is not an herb. It works to make more precursors to neurochemicals responsible to alleviate depression more available in the brain. A recent study in the September edition of the Journal of Psychiatry does show that Sam E----helps to augment or increase the effect of regular ssri medicines by providing available neurochemicals in the brain. Side effects include nausea, diarrhea, headache, anxiety, gas and mood swings. Those with frank bipolar disorder at this time of research should avoid Sam E.
3. Rhodeola: This interesting red flower grows in cold climates, particular in Asia. Lately it has been studied as a supplement to help alleviate depression, stress, and fatigue. It is thought to work by blocking adenaline and noradenaline in the peripheral body which can reduce fatigue and stress and it makes Norepinephrine, Serotonin, and Dopmaine more available in the brain to reduce depression. Side effects can be similar to the above two. More studies are needed but there are reports of relief of fatigue and stress that go with depression.
4. Deplin (folic acid)--This is not the regular folic acid that you buy over the counter. It is specially formulated to cross the blood-brain barrier to enter the brain effectively to help by adding the necessary ingredients for neurotransmitter synthesis to reduce depression-- It is being used and considered in treatment resistant depression.
More Later
Dr. Rama
Dallas Texas
Wednesday, December 22, 2010
Simple Savory Miso/Tofu Seaweed Soup--Dr. Rama
If inspired I also have two new blogs: http://www.drramamdpassionateperspectives.blogspot.com/
and http://www.drramamdheartinspirations.blogspot.com/ thanks
Here is a recipe for very savory seaweed Miso Tofu soup. Miso is Japanese soy bean paste--very flavorful and filled with protein used often for soup base. It comes powdered in packages or soft in the refrigerated section of Whole Foods or similar stores.....It comes as white, red, and dark black--because of different processes and types of soybeans. ---White is the lightest and black tastes the heaviest..... And--Tofu is specially pressed soybean curd that is cubed and used in cooking--filled with isoflavones (protective to the body's cells) and protein from a vegan source.
This soup is very cleansing and can alleviate gastritis and overall indigestion. It is great to drink this upon awakening as it helps to open the digestive energetic tracks (shrotiyas) see--previous blog for this explanation.
It also contains many minerals, protein and vitamins--and is completely vegan.
Ingredients:
2 to 2/1-2 cups of pure vegetable broth (no chicken, fish or beef)
1 cup of nicely cubed extra extra firm tofu (soy bean curd)
1/4 to 1/2 cups of nicely chopped green onions--use less if you are not used to green onions
two tablespoons of freshly ground ginger root--use less if you are not used to ginger
one teaspoon of finely ground white or black pepper
1/2 cup or more to taste -of chopped dried seaweed: available at Whole Foods.
Method:
In a sauce pan at high heat boil 1 cup of water. Add your nicely cubed tofu to the mixture and boil for about three to five minutes ---
Gently drain and set aside.
Heat your vegetable broth gently.--and bring to a gentle boil.
Quickly add the tofu, green onions, ginger and seaweed and stir as you turn the heat to low simmer or off.
Allow the dried seaweed to soften and cover---allow to sit for at least 10-15 minutes
serve in small bowls and gently sip and enjoy !! Serves about 3-4 people......
Dr. Rama
Dallas Texas
and http://www.drramamdheartinspirations.blogspot.com/ thanks
Here is a recipe for very savory seaweed Miso Tofu soup. Miso is Japanese soy bean paste--very flavorful and filled with protein used often for soup base. It comes powdered in packages or soft in the refrigerated section of Whole Foods or similar stores.....It comes as white, red, and dark black--because of different processes and types of soybeans. ---White is the lightest and black tastes the heaviest..... And--Tofu is specially pressed soybean curd that is cubed and used in cooking--filled with isoflavones (protective to the body's cells) and protein from a vegan source.
This soup is very cleansing and can alleviate gastritis and overall indigestion. It is great to drink this upon awakening as it helps to open the digestive energetic tracks (shrotiyas) see--previous blog for this explanation.
It also contains many minerals, protein and vitamins--and is completely vegan.
Ingredients:
2 to 2/1-2 cups of pure vegetable broth (no chicken, fish or beef)
1 cup of nicely cubed extra extra firm tofu (soy bean curd)
1/4 to 1/2 cups of nicely chopped green onions--use less if you are not used to green onions
two tablespoons of freshly ground ginger root--use less if you are not used to ginger
one teaspoon of finely ground white or black pepper
1/2 cup or more to taste -of chopped dried seaweed: available at Whole Foods.
Method:
In a sauce pan at high heat boil 1 cup of water. Add your nicely cubed tofu to the mixture and boil for about three to five minutes ---
Gently drain and set aside.
Heat your vegetable broth gently.--and bring to a gentle boil.
Quickly add the tofu, green onions, ginger and seaweed and stir as you turn the heat to low simmer or off.
Allow the dried seaweed to soften and cover---allow to sit for at least 10-15 minutes
serve in small bowls and gently sip and enjoy !! Serves about 3-4 people......
Dr. Rama
Dallas Texas
Tuesday, December 21, 2010
Delicious Spaghetti Dinner-Economical before or after your Main Holiday Meal-Dr. Rama
If inspired, kindly check out my other blogs: http://www.drramamdpassionateperspectives.blogspot.com/
and http://www.drramamdheartinspirations.com/ thank you.
Well, you have a lot of people over for the holidays and it can get quite costly. What can you do before and/or after your main holiday dinner?
How about spaghetti dinner? ---It is cost effective and very tasty. And you can stretch to accommodate last minute guests
Here is a great recipe for very natural sauce and noodles. Its easy once you get the proportions right as to how many people and the taste of the sauce. It serves about 4-6 people, you have to add more ingredients proportionately for more people.
Ingredients:
16 fresh tomatoes: 6 red vine ripe, -4 golden yellow, 6 fresh Romano tomatoes---sliced then gently-- crushed--
1/2-3/4 bunch of fresh basil
1/8 fresh oregano
6 cloves of fresh garlic
2 small/medium purple onions finely chopped--these are the mildest---
1-2 cups of freshly sliced mushrooms
1/2 cup of freshly chopped red, green and orange and yellow bell peppers
One or two medium bottles on hand of each: plain tomato sauce and paste----not the cans---
2-3 cups of Morning star Farms@ or St. Ives@ vegetarian/vegan burger crumbles--- Mixing them together tastes better --in the frozen and refrigerated section
1 cup of carefully cubed extra extra firm tofu--- you can also get the frozen vegan meatballs and or refrigerated large vegan sausage from the refrigerated section as well.
one bottle of fresh virgin olive oil on hand.
Spices
1/2 to one teaspoon of fresh red cayenne powder-
1 teaspoon of freshly ground black pepper
2 tablespoons of salt---you have to add or subtract all three for your own taste-----garlic powder also to taste if needed
Method:
crush your garlic and finely chop the cloves-- and set aside
In a medium/large sauce pan or flat pan, pour enough olive oil to cover the surface liberally
saute and brown your vegan burger crumbles until a nice aroma is present and they are slightly brown.
In a separate pan do the same for the cubed tofu--until they are also slightly golden brown. Careful not to crush the tofu pieces--that is why you need extra extra firm tofu.
combine both in a bowl and set aside.
Next, in the larger sauce pan--re coat with olive oil, and gently saute your onions and garlic until they are clear and there is a nice aroma. Gently fold in your mushrooms until they soften, absorb oil, and nicely slightly brown.
add bell peppers and fresh basil and oregano and gently stir over low/medium heat. With your hands--squeeze the tomato mixture together and add to the pan--gently simmer for about 10 minutes.
Add your vegan burger crumbles and tofu and carefully stir.
At this point--determine the consistency you want and gently add either or both some tomato paste and sauce--
add salt, pepper, and red pepper to taste. ---and again simmer for about 10-15 minutes.
For spaghetti noodles---try the firmer noodles that actually have a hole that runs down the length of the noodle. These are best and taste the best as well. The key to good noodles is to add salt and olive oil to the boiling water,,,,,gently add the noodles and let them slip into the water as they soften.
Serve with your favorite veggies and breads.
thanks
Dr. Rama
Dallas Texas
and http://www.drramamdheartinspirations.com/ thank you.
Well, you have a lot of people over for the holidays and it can get quite costly. What can you do before and/or after your main holiday dinner?
How about spaghetti dinner? ---It is cost effective and very tasty. And you can stretch to accommodate last minute guests
Here is a great recipe for very natural sauce and noodles. Its easy once you get the proportions right as to how many people and the taste of the sauce. It serves about 4-6 people, you have to add more ingredients proportionately for more people.
Ingredients:
16 fresh tomatoes: 6 red vine ripe, -4 golden yellow, 6 fresh Romano tomatoes---sliced then gently-- crushed--
1/2-3/4 bunch of fresh basil
1/8 fresh oregano
6 cloves of fresh garlic
2 small/medium purple onions finely chopped--these are the mildest---
1-2 cups of freshly sliced mushrooms
1/2 cup of freshly chopped red, green and orange and yellow bell peppers
One or two medium bottles on hand of each: plain tomato sauce and paste----not the cans---
2-3 cups of Morning star Farms@ or St. Ives@ vegetarian/vegan burger crumbles--- Mixing them together tastes better --in the frozen and refrigerated section
1 cup of carefully cubed extra extra firm tofu--- you can also get the frozen vegan meatballs and or refrigerated large vegan sausage from the refrigerated section as well.
one bottle of fresh virgin olive oil on hand.
Spices
1/2 to one teaspoon of fresh red cayenne powder-
1 teaspoon of freshly ground black pepper
2 tablespoons of salt---you have to add or subtract all three for your own taste-----garlic powder also to taste if needed
Method:
crush your garlic and finely chop the cloves-- and set aside
In a medium/large sauce pan or flat pan, pour enough olive oil to cover the surface liberally
saute and brown your vegan burger crumbles until a nice aroma is present and they are slightly brown.
In a separate pan do the same for the cubed tofu--until they are also slightly golden brown. Careful not to crush the tofu pieces--that is why you need extra extra firm tofu.
combine both in a bowl and set aside.
Next, in the larger sauce pan--re coat with olive oil, and gently saute your onions and garlic until they are clear and there is a nice aroma. Gently fold in your mushrooms until they soften, absorb oil, and nicely slightly brown.
add bell peppers and fresh basil and oregano and gently stir over low/medium heat. With your hands--squeeze the tomato mixture together and add to the pan--gently simmer for about 10 minutes.
Add your vegan burger crumbles and tofu and carefully stir.
At this point--determine the consistency you want and gently add either or both some tomato paste and sauce--
add salt, pepper, and red pepper to taste. ---and again simmer for about 10-15 minutes.
For spaghetti noodles---try the firmer noodles that actually have a hole that runs down the length of the noodle. These are best and taste the best as well. The key to good noodles is to add salt and olive oil to the boiling water,,,,,gently add the noodles and let them slip into the water as they soften.
Serve with your favorite veggies and breads.
thanks
Dr. Rama
Dallas Texas
Friday, December 17, 2010
Holiday Prasad Balls--Great to Eat and Lightly Sweet!--Dr. Rama
please also see my new blogs: http://www.drramamdheartinspirations.blogspot.com/ and
http://www.drramamdpassionateperspectives.blogspot.com/ as well --all linked to my website http://www.drrama.com/
Try this simple but very tasty holiday dessert.
Prasad means "sacred, blessed food"-- it becomes "sacred" because we put our good intentions, best wishes and highest blessing in it as we make it so that others can gain the benefit from our own healing energy that we add to the food. Prasad is often given in temples in various forms for the benefit of carrying healing energy to others. Often gurus, sacred teachers and others also give prasad to help uplift and inspire.
Ingredients:
two cups of Kamut grain, cream of wheat, or amaranth granules. You can mix one third each or just one of each--is great
Kamut: is a remarkable grain from Egypt--available at Middle Eastern stores or Whole Foods. It has a buttery, light taste, is low in gluten and rich in minerals and protein.--It was sacred and highly prized with the ancient Pharaohs and gods of Egypt.....
four to five cups of water
3 cups of mixed LIGHT brown sugar and turbinado sugar
1 cup of black and golden raisins mixed together
1/4 to 1/2 cup of ghee or clarified butter. Substitute almond oil if you cannot find ghee.
You can even add more ghee to taste if needed.
1/2 to three fourths cup of chopped slivered almonds and cashews--
Spices:
1/2 to one teaspoon each-- of freshly ground allspice, cardamom, and cloves. More or less to taste. Some people reduce the clove powder to avoid overpowering the other spices. Cardamom is the one that is mostly used in greater proportion, usually.
Method:
Take your water, start with four cups and bring to a gentle boil. Add the sugar and mix thoroughly. While the water is cool--add the raisins.
In a little saucepan, toast the chopped slivered almonds and cashews til lightly golden brown and when a nice aroma fills the air.
Add these to the gently boiling water.
Slowly, slowly but steadily sprinkle and stir in the cereal granules of Kamut, Cream of Wheat and/or Amaranth. The reason is that you must slowly pour the granules in and keep stirring to avoid creating uncooked lumps of cereal that get trapped within the rest of the properly cooking and boiling cereal mixture..... Add a little more or less water during the process, a little more or less sugar as you do this as well....
Fold in the ghee and bring the mixture to a gentle boil. Do not be alarmed that the mixture "hisses" and sputters, but keep stirring continuously to avoid the bottom of the pan to be left with burned cereal. Reduce the heat as needed and use common sense.
Add in all powdered spices and allow the mixture to cool to room temperature. OR place in the fridge. The mixture will harden into a nice soft dough. That is the consistency needed. It should not be runny-- like regular --cereal.
After cooling, with your hands form and make small to medium size balls. Then arrange decoratively according to your talent and desire.
Before serving, if inspired, place your right hand over the stacked balls and offer your healing energy, blessings, good wishes and intentions upon the food. This energy will transfer to those eating these treats. Focus on one's third eye and visualize golden light moving in through the third eye through the heart and through your right hand, enveloping the treats--visualize the treats absorbing this golden light.......this is the real art and secret of serving prasad------
Enjoy this delicious holiday treat--very simple, yet very elegant and tasty---!
Dr. Rama
Dallas Texas
http://www.drramamdpassionateperspectives.blogspot.com/ as well --all linked to my website http://www.drrama.com/
Try this simple but very tasty holiday dessert.
Prasad means "sacred, blessed food"-- it becomes "sacred" because we put our good intentions, best wishes and highest blessing in it as we make it so that others can gain the benefit from our own healing energy that we add to the food. Prasad is often given in temples in various forms for the benefit of carrying healing energy to others. Often gurus, sacred teachers and others also give prasad to help uplift and inspire.
Ingredients:
two cups of Kamut grain, cream of wheat, or amaranth granules. You can mix one third each or just one of each--is great
Kamut: is a remarkable grain from Egypt--available at Middle Eastern stores or Whole Foods. It has a buttery, light taste, is low in gluten and rich in minerals and protein.--It was sacred and highly prized with the ancient Pharaohs and gods of Egypt.....
four to five cups of water
3 cups of mixed LIGHT brown sugar and turbinado sugar
1 cup of black and golden raisins mixed together
1/4 to 1/2 cup of ghee or clarified butter. Substitute almond oil if you cannot find ghee.
You can even add more ghee to taste if needed.
1/2 to three fourths cup of chopped slivered almonds and cashews--
Spices:
1/2 to one teaspoon each-- of freshly ground allspice, cardamom, and cloves. More or less to taste. Some people reduce the clove powder to avoid overpowering the other spices. Cardamom is the one that is mostly used in greater proportion, usually.
Method:
Take your water, start with four cups and bring to a gentle boil. Add the sugar and mix thoroughly. While the water is cool--add the raisins.
In a little saucepan, toast the chopped slivered almonds and cashews til lightly golden brown and when a nice aroma fills the air.
Add these to the gently boiling water.
Slowly, slowly but steadily sprinkle and stir in the cereal granules of Kamut, Cream of Wheat and/or Amaranth. The reason is that you must slowly pour the granules in and keep stirring to avoid creating uncooked lumps of cereal that get trapped within the rest of the properly cooking and boiling cereal mixture..... Add a little more or less water during the process, a little more or less sugar as you do this as well....
Fold in the ghee and bring the mixture to a gentle boil. Do not be alarmed that the mixture "hisses" and sputters, but keep stirring continuously to avoid the bottom of the pan to be left with burned cereal. Reduce the heat as needed and use common sense.
Add in all powdered spices and allow the mixture to cool to room temperature. OR place in the fridge. The mixture will harden into a nice soft dough. That is the consistency needed. It should not be runny-- like regular --cereal.
After cooling, with your hands form and make small to medium size balls. Then arrange decoratively according to your talent and desire.
Before serving, if inspired, place your right hand over the stacked balls and offer your healing energy, blessings, good wishes and intentions upon the food. This energy will transfer to those eating these treats. Focus on one's third eye and visualize golden light moving in through the third eye through the heart and through your right hand, enveloping the treats--visualize the treats absorbing this golden light.......this is the real art and secret of serving prasad------
Enjoy this delicious holiday treat--very simple, yet very elegant and tasty---!
Dr. Rama
Dallas Texas
Monday, December 13, 2010
Abhyanga--Very Simple Invigorating Morning Maneuvers for Health and Healing--DR. Rama
Here are some very simply yet powerful methods to stay invigorated and refreshed to get the morning going for us.
Many of us wake up stiff, tired, forlorn, discouraged, bored and we do not want to face the day for many reasons. However, developing good rituals help us to get ready for the day and to have some energy on reserve to face what we all must.
In a blog or so ago--I spoke of taking warm water to open the shrotiyas or the subtle digestion channels within the body.
Today, I wanted to write about the process known as Abhyanga---a very ancient, simple and powerful method for several reasons:
1. One it wakes us up !!
2. It calms and soothes us while stimulating our muscles, circulation. gums-brain-- and lymphatics. It lessens morning stiffness and fatigue.
3. When practiced regularly,-- it can help us eliminate unwanted toxins into the colon and bladder for elimination. The substance known as Ama accumulates in our lymph, circulation, and muscles and so the maneuvers mentioned below will help to eliminate this ama that causes stiffness and fatigue.
Ingredients:
Take some sesame oil, almond oil, and some eucalyptus oil (if it is winter-time)--a little eucalyptus oil goes a long way---In the beginning do not use eucalyptus oil---it may be too overwhelming a feeling.
Also, keep some chick pea flour on hand--powdered for later use---after practicing the method below
Mix two parts sesame and one part almond oil.--and gently warm the oil---in a saucepan---until it is nicely warm but not hot.
Pour a little into both hands and vigourously and rapidly with some pressure---begin to rub the head/scalp and hair back and forth---in a forward to backward movement until the whole head is treated. ---Do this for 4 to five minutes---Use plenty of oil! Don't worry!---because you will shower afterward or leave the oil in after rinsing and towel drying off the excess oil.---depending on how dry your hair is. Be sure to focus on the top of the head, the temples, the back of the ears and the forehead.
Then in a rapid firm, vigorous, circular motion do your face from top to bottom for a few minutes--especially under the eyes and around the jaws--where much tension is held particular for teeth grinders. Take some oil and massage the gums as well---it is actually better if you do this before you brush your teeth. And then with your finger tips use a sweeping motion to move your skin toward the center of your face from top to bottom. The idea is to move the lymphatic fluids to the center of the body to the center of the body--to help eliminate accumulated waste.
Next do the same for your neck, trunk abdomen--- back (where you can reach), hips, gluteal region and upper, middle and lower legs: Again, go in circular motion and then end each section by sweeping the finger tips towards the center of the body --after doing vigorous rubbing in circular motion of each part. Do not be shy and include the genital region--however, obviously the purpose is "different" in this exercise. You can even lie down over a towel and do a circular clockwise motion around your abdomen, imagining a clock---with the navel at its center.---Start at 12 o clock and do circular rubs clockwise at the very outer abdomen, finish one round and the do a middle area and then an inner circle around the navel. Then again in a clockwise motion with your finger tips, do a deeper sweeping motion from outer towards the navel as you rub clockwise. This greatly aids in moving the lymphatics and colon---Regular bowel movements ensue--and elimination of accumulated waste makes us feel lighter and fresher if practiced regularly.
Make sure you do the feet as well and use pressing motions as well as circular motions for the feet.
When you feel comfortable--add some eucalyptus oil, menthol oil or spearmint oil--you feel of course heat and burning --and this is very good for the winter time.
Also --after going through the oil--you can add some chick pea flour, oil and water and rub the entire body in this manner----don't worry--it all rinses off well---Chick pea flour absorbs pollutants in the skin and helps bring waste products to the surface for elimination. Make sure the chick pea flour is well pulverized or it will feel too rough.
The whole process should take no more than 10 minutes to 15 minutes. If you do not have time--then focus mainly on the head. The massage will also stimulate the brain and get you ready for the day.
If you have a partner---each can greatly benefit and intimacy can greatly deepen when done for the other.
Be sure to take a good warm/hot shower--and avoid soaps that are too drying. Some people simply rinse off --and then use soap the next day--as the oil is already quite cleansing.
Only practice will show the results----one will feel the difference that will help us get through those challenging and tension filled days.
Dr. Rama
Dallas Texas
http://www.drrama.com/
Remember: no diagnosis or treatment is being rendered on this blog. These are suggestions based in Ayurvedic Medicine from the East, part of Dr. Rama's interest and education. Always consult a licensed physician for complete and further medical interventions in person. ---
Many of us wake up stiff, tired, forlorn, discouraged, bored and we do not want to face the day for many reasons. However, developing good rituals help us to get ready for the day and to have some energy on reserve to face what we all must.
In a blog or so ago--I spoke of taking warm water to open the shrotiyas or the subtle digestion channels within the body.
Today, I wanted to write about the process known as Abhyanga---a very ancient, simple and powerful method for several reasons:
1. One it wakes us up !!
2. It calms and soothes us while stimulating our muscles, circulation. gums-brain-- and lymphatics. It lessens morning stiffness and fatigue.
3. When practiced regularly,-- it can help us eliminate unwanted toxins into the colon and bladder for elimination. The substance known as Ama accumulates in our lymph, circulation, and muscles and so the maneuvers mentioned below will help to eliminate this ama that causes stiffness and fatigue.
Ingredients:
Take some sesame oil, almond oil, and some eucalyptus oil (if it is winter-time)--a little eucalyptus oil goes a long way---In the beginning do not use eucalyptus oil---it may be too overwhelming a feeling.
Also, keep some chick pea flour on hand--powdered for later use---after practicing the method below
Mix two parts sesame and one part almond oil.--and gently warm the oil---in a saucepan---until it is nicely warm but not hot.
Pour a little into both hands and vigourously and rapidly with some pressure---begin to rub the head/scalp and hair back and forth---in a forward to backward movement until the whole head is treated. ---Do this for 4 to five minutes---Use plenty of oil! Don't worry!---because you will shower afterward or leave the oil in after rinsing and towel drying off the excess oil.---depending on how dry your hair is. Be sure to focus on the top of the head, the temples, the back of the ears and the forehead.
Then in a rapid firm, vigorous, circular motion do your face from top to bottom for a few minutes--especially under the eyes and around the jaws--where much tension is held particular for teeth grinders. Take some oil and massage the gums as well---it is actually better if you do this before you brush your teeth. And then with your finger tips use a sweeping motion to move your skin toward the center of your face from top to bottom. The idea is to move the lymphatic fluids to the center of the body to the center of the body--to help eliminate accumulated waste.
Next do the same for your neck, trunk abdomen--- back (where you can reach), hips, gluteal region and upper, middle and lower legs: Again, go in circular motion and then end each section by sweeping the finger tips towards the center of the body --after doing vigorous rubbing in circular motion of each part. Do not be shy and include the genital region--however, obviously the purpose is "different" in this exercise. You can even lie down over a towel and do a circular clockwise motion around your abdomen, imagining a clock---with the navel at its center.---Start at 12 o clock and do circular rubs clockwise at the very outer abdomen, finish one round and the do a middle area and then an inner circle around the navel. Then again in a clockwise motion with your finger tips, do a deeper sweeping motion from outer towards the navel as you rub clockwise. This greatly aids in moving the lymphatics and colon---Regular bowel movements ensue--and elimination of accumulated waste makes us feel lighter and fresher if practiced regularly.
Make sure you do the feet as well and use pressing motions as well as circular motions for the feet.
When you feel comfortable--add some eucalyptus oil, menthol oil or spearmint oil--you feel of course heat and burning --and this is very good for the winter time.
Also --after going through the oil--you can add some chick pea flour, oil and water and rub the entire body in this manner----don't worry--it all rinses off well---Chick pea flour absorbs pollutants in the skin and helps bring waste products to the surface for elimination. Make sure the chick pea flour is well pulverized or it will feel too rough.
The whole process should take no more than 10 minutes to 15 minutes. If you do not have time--then focus mainly on the head. The massage will also stimulate the brain and get you ready for the day.
If you have a partner---each can greatly benefit and intimacy can greatly deepen when done for the other.
Be sure to take a good warm/hot shower--and avoid soaps that are too drying. Some people simply rinse off --and then use soap the next day--as the oil is already quite cleansing.
Only practice will show the results----one will feel the difference that will help us get through those challenging and tension filled days.
Dr. Rama
Dallas Texas
http://www.drrama.com/
Remember: no diagnosis or treatment is being rendered on this blog. These are suggestions based in Ayurvedic Medicine from the East, part of Dr. Rama's interest and education. Always consult a licensed physician for complete and further medical interventions in person. ---
Saturday, December 11, 2010
Some Interesting Tasty Holiday Fritters--Dr. Rama
Here is a recipe for tasty holiday Indian Fritters. They are easy and really good. Enjoy!
Ingredients:
2 cups of chick pea flour (garbanzo flour)--rich in protein, has a low glycemic index (this means your blood insulin will not surge in response---to white sugars and white flour) and is relatively gluten free
1 cup of pure powdered rice flour
3 or four teaspoons of turmeric
3 teaspoons of coriander powder and cumin powder both--if you grind the seeds instead of using powder--the aroma is even better
2 or three teaspoons of salt
1 or two teaspoons or red cayenne powder
1/4 cup of clarified butter or ghee--(obtain from Whole Foods or an Indian Ethnic store)
two or three small finely chopped white onions--
3/4 finely chopped fresh cilantro bunch
1 or two finely chopped green cayenne peppers----eliminate if you are frightened!!
one or two cups of 1/2 water and 1/2 pure vegetable broth (vegan)
3-5 cups of canola oil or sesame oil---enough to fry --better yet if you have a mini deep fryer---
Method:
In a medium bowl---combine all dry ingredients--slowly fold in the raw onions, cilantro, fresh green cayenne peppers-and ghee-and mix thoroughly.----Add the water/broth slowly and with your hands (yes, you gotta use your hands!--gets a little sticky)-- Combine the mixture until you get a slightly wet --dough--a little more on the runny side but too watery, either. In Indian cooking you have to train your intuition and inner knowing. It gets easier with practice.
Take your cooking oil and gently heat. Test the heat of the oil by placing a little of the dough mixture into the oil and watch it sizzle and float. Then the oil is ready.
With your hands, carefully sprinkle the dough mixture and allow to deep fry ---Make sure you spread out the dough to cover the surface of the oil. Allow to sizzle and cook until the dough is golden brown or moderately more brown--Avoid plopping down large lumps of dough into the oil because you will find that the inside is raw even though the outside will be brown.
Scoop out the cooked and golden fritter pieces with a spatula that has holes in in it and place on paper towels to drain the oil.
Sprinkle some paprika, a little more salt and enjoy with Indian green or brown chutney--or mango fruit chutney--
Happy Holidays!
Ingredients:
2 cups of chick pea flour (garbanzo flour)--rich in protein, has a low glycemic index (this means your blood insulin will not surge in response---to white sugars and white flour) and is relatively gluten free
1 cup of pure powdered rice flour
3 or four teaspoons of turmeric
3 teaspoons of coriander powder and cumin powder both--if you grind the seeds instead of using powder--the aroma is even better
2 or three teaspoons of salt
1 or two teaspoons or red cayenne powder
1/4 cup of clarified butter or ghee--(obtain from Whole Foods or an Indian Ethnic store)
two or three small finely chopped white onions--
3/4 finely chopped fresh cilantro bunch
1 or two finely chopped green cayenne peppers----eliminate if you are frightened!!
one or two cups of 1/2 water and 1/2 pure vegetable broth (vegan)
3-5 cups of canola oil or sesame oil---enough to fry --better yet if you have a mini deep fryer---
Method:
In a medium bowl---combine all dry ingredients--slowly fold in the raw onions, cilantro, fresh green cayenne peppers-and ghee-and mix thoroughly.----Add the water/broth slowly and with your hands (yes, you gotta use your hands!--gets a little sticky)-- Combine the mixture until you get a slightly wet --dough--a little more on the runny side but too watery, either. In Indian cooking you have to train your intuition and inner knowing. It gets easier with practice.
Take your cooking oil and gently heat. Test the heat of the oil by placing a little of the dough mixture into the oil and watch it sizzle and float. Then the oil is ready.
With your hands, carefully sprinkle the dough mixture and allow to deep fry ---Make sure you spread out the dough to cover the surface of the oil. Allow to sizzle and cook until the dough is golden brown or moderately more brown--Avoid plopping down large lumps of dough into the oil because you will find that the inside is raw even though the outside will be brown.
Scoop out the cooked and golden fritter pieces with a spatula that has holes in in it and place on paper towels to drain the oil.
Sprinkle some paprika, a little more salt and enjoy with Indian green or brown chutney--or mango fruit chutney--
Happy Holidays!
Thursday, December 2, 2010
Some Simple But Powerful Digestion Suggestions: Dr. Rama
According to Ayurvedic Medicine (the Ancient Medicine of East India) digestion is an intricate process that involves the physical body as well as the subtle bodies that contain the life force and the principles of light energy that course through the physical..
Solid food and liquids are carried through the stomach and nutrients are absorbed within the small intestines, while more water is absorbed through the large intestine and waste products are expelled. The energy responsible for this downward movement of fluids and solids is called apana energy. This energy is part of the life force responsible for downward flow of liquids and solids through our system.
Notice that urine and solid fecal waste matter flow downward, is it not so? And, notice how the digestive system and urinary system work to move its contents downwards to the bottom of our body. Also apana is responsible for the forces that govern the uterus during menstrual downward flow and the forces that expel a child during labor and delivery. Apana also forces semen out of the penis during ejaculation. Without apana energy, we cannot dispel anything downward and out of our body. We know that the parasympathetic and sympathetic are involved in this process. Ayurvedic medicine takes it a step further and says that one of the subtle energies known as apana guides the nerves to do its work to keep things moving downward as the life force is an intelligent guiding energy.
This is how miraculous these subtle forces work --and they are very precise, systematic, highly intelligent and are impregnated with the consciousness of "Source"--Divine light, and so on.
Nutrients are absorbed across the membranes of our omentum that are connected to the small intestine. If one looks at an anatomy book the omentum is is a shear, somewhat transparent tissue that one can see blood vessels in great numbers carrying nutrients to the tissues.
Ayurveda says that the shrotiyas---the subtle digestive, ethereal channels, correspond to the omentum and related physical structures including the small and large intestine that absorb nutrients. These shrotiyas must be kept open and flowing in order to have proper digestion and absorption. One cannot see the shrotiyas physically but they can be felt. The downward apana energy moves through them and this can also be felt. Or, if one's spiritual eye is opened--one can see these shrotiyas. Sometimes they are red or yellow or pink color and they move through the omentum and small intestine. They are quite interesting to watch...when one sits in meditation.. They are part of our light body or astral body that carries the prana and apana and move through our physical structures, just like water flows through pipes.
So where am I going with all this?
One tip is to wake up and drink one to three warm or even semi- hot plain fresh water upon arising before eating anything, even drinking coffee or tea. Do not take cold water. Pure, warm water opens the shrotiyas and so apana (the downward moving energy in the body can function properly)-- Water carries its own energy that opens our physical stomach, intestines and omentum and also affects the subtle energy of apana that moves through the shrotiyas. As one takes the water gentle massage of the abdomen can also help to open them in them morning. Starting at the navel in a clock wise position rotate with one hand gently along the inner and outer abdomen in circular motions. Then gently massage the abdomen from right to left across the abdomen in straight rows to also help the apana energy move downward.
When we do this the prana or vital energy within water mixes with the vital energy of our body and allows greater flow to occur. One can also add a little lime juice, or tamarind juice with a little salt and pinch of fresh or powdered ginger.
When the shrotiyas are opened each day in this way--one will notice that one's digestive fire and appetite increase and one feels a sense of well being. If we do this regularly, we will begin to have automatic, very regular bowel movements (remember apana energy moves downward)-- and feel fresh and clean---because apana is moving well through the shrotiyas.-- It is not just because we are drinking mere water, but it is that the shrotiyas which are somewhat closed when we sleep have a chance to open in the morning upon awakening ---much like valves need a little time to get the fluid moving.
The net result is that we are more alert and that we are can eat and drink that keeps our body balanced.
Dr. Rama in Dallas
remember--Dr. Rama is not diagnosing or rendering service on the blog---he is presenting--Ayurvedic theory and its application to modern day life and living always consult your physician for conventional treatment as well.
Solid food and liquids are carried through the stomach and nutrients are absorbed within the small intestines, while more water is absorbed through the large intestine and waste products are expelled. The energy responsible for this downward movement of fluids and solids is called apana energy. This energy is part of the life force responsible for downward flow of liquids and solids through our system.
Notice that urine and solid fecal waste matter flow downward, is it not so? And, notice how the digestive system and urinary system work to move its contents downwards to the bottom of our body. Also apana is responsible for the forces that govern the uterus during menstrual downward flow and the forces that expel a child during labor and delivery. Apana also forces semen out of the penis during ejaculation. Without apana energy, we cannot dispel anything downward and out of our body. We know that the parasympathetic and sympathetic are involved in this process. Ayurvedic medicine takes it a step further and says that one of the subtle energies known as apana guides the nerves to do its work to keep things moving downward as the life force is an intelligent guiding energy.
This is how miraculous these subtle forces work --and they are very precise, systematic, highly intelligent and are impregnated with the consciousness of "Source"--Divine light, and so on.
Nutrients are absorbed across the membranes of our omentum that are connected to the small intestine. If one looks at an anatomy book the omentum is is a shear, somewhat transparent tissue that one can see blood vessels in great numbers carrying nutrients to the tissues.
Ayurveda says that the shrotiyas---the subtle digestive, ethereal channels, correspond to the omentum and related physical structures including the small and large intestine that absorb nutrients. These shrotiyas must be kept open and flowing in order to have proper digestion and absorption. One cannot see the shrotiyas physically but they can be felt. The downward apana energy moves through them and this can also be felt. Or, if one's spiritual eye is opened--one can see these shrotiyas. Sometimes they are red or yellow or pink color and they move through the omentum and small intestine. They are quite interesting to watch...when one sits in meditation.. They are part of our light body or astral body that carries the prana and apana and move through our physical structures, just like water flows through pipes.
So where am I going with all this?
One tip is to wake up and drink one to three warm or even semi- hot plain fresh water upon arising before eating anything, even drinking coffee or tea. Do not take cold water. Pure, warm water opens the shrotiyas and so apana (the downward moving energy in the body can function properly)-- Water carries its own energy that opens our physical stomach, intestines and omentum and also affects the subtle energy of apana that moves through the shrotiyas. As one takes the water gentle massage of the abdomen can also help to open them in them morning. Starting at the navel in a clock wise position rotate with one hand gently along the inner and outer abdomen in circular motions. Then gently massage the abdomen from right to left across the abdomen in straight rows to also help the apana energy move downward.
When we do this the prana or vital energy within water mixes with the vital energy of our body and allows greater flow to occur. One can also add a little lime juice, or tamarind juice with a little salt and pinch of fresh or powdered ginger.
When the shrotiyas are opened each day in this way--one will notice that one's digestive fire and appetite increase and one feels a sense of well being. If we do this regularly, we will begin to have automatic, very regular bowel movements (remember apana energy moves downward)-- and feel fresh and clean---because apana is moving well through the shrotiyas.-- It is not just because we are drinking mere water, but it is that the shrotiyas which are somewhat closed when we sleep have a chance to open in the morning upon awakening ---much like valves need a little time to get the fluid moving.
The net result is that we are more alert and that we are can eat and drink that keeps our body balanced.
Dr. Rama in Dallas
remember--Dr. Rama is not diagnosing or rendering service on the blog---he is presenting--Ayurvedic theory and its application to modern day life and living always consult your physician for conventional treatment as well.
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