2016 Fall Season Restorative Program Forum


Be Nutritious, Be Happy, Be Free Forums 2016 Fall Season Restorative Program Forum 2016 Fall Season Restorative Program Forum

This topic contains 14 replies, has 2 voices, and was last updated by  jessica 8 months, 2 weeks ago.

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  • September 28, 2016 at 11:14 pm #4433

    jessica
    Key Master

    Aloha and Welcome!

    Thank you for doing something wonderful for yourself. May you learn new aspects about yourself, your health, Ayurveda in general, and possibly one day be inspired to share with others…..

    By now you have received your program via email, your herbs via the postal mail, and have hopefully gathered the items needed for our next 10 days together. Be sure to take some time to set up your schedule and environment to support you during this time . And remember to set an intention……meditate with it, breathe with it, write it down, post it on your refrigerator or next to your bed. Look at it every day and every time you may be on the verge of a breakthrough of some kind.

    Let’s use this FORUM as a place to share, ask questions, and learn a bit from each other. Daily, I will be posting updates, nutritional information, and links to videos as well.

    As for now, rest & digest, breathe & be at ease,

    Jessica

    • This reply was modified 9 months ago by  jessica.
    October 1, 2016 at 3:22 am #4441

    jessica
    Key Master

    TRIPHALA


     …..what is it and why are we taking it?

    Triphala is a traditional Ayurvedic herbal formulation consisting of three fruits native to the Indian subcontinent: Amalaki (Emblica officinalis), Bibhitaki (Terminalia belerica) and Haritaki (Terminalia chebula).

    Triphala is most commonly known for its use as a gentle bowel tonic, being helpful in digestion, and supporting regular bowel movements. The combination of the three fruits has a synergistic effect to bolster many other systems as well. In addition to the GI tract, Ayurveda uses triphala to support healthy respiratory, cardiovascular, urinary, reproductive, and nervous systems. Triphala has also been shown to be a powerful antioxidant, protecting cells from the damaging effects of free radicals. The three fruits involved in making triphala are also known for their individual effects:

    Amalaki (Emblica officinalis): Has a cooling effect that manages pitta, supporting the natural functions of the liver and the immune system.

    Bibhitaki (Terminalia belerica): Is particularly good for kapha, supporting the respiratory system as well as kapha accumulations in all systems.

    Haritaki (Terminalia chebula): Though having a heating nature, it is still good for all three doshas (vata, pitta, and kapha). Is known for its “scraping” effect, which removes toxins and helps maintain healthy levels of weight.

    October 1, 2016 at 4:12 am #4442

    jessica
    Key Master

    Sweet Recipes


     

    (appropriate for our 10 days together)

     

    CHIA SEED PUDDING (Serves 4)

    • 2 cups fresh almond milk
    • 1-2 tablespoons honey
    • 1/2-cup organic chia seeds
    • ¼ tsp. cardamom powder
    • 1/4 tsp. cinnamon powder
    • 7-8 threads of saffron
    • 2 tbsp. sliced almonds
    • 2 tbsp. shredded unsweetened coconut
    • 1/2 teaspoon rose water (optional)

    *In a 1-quart jar, combine the almond milk, coconut, honey, sliced almonds and rose water (optional).  Mix well. Add the chia seeds, close the jar tightly with a lid, and shake 5-6 times to make sure chia seeds separates and you don’t see lumps. Refrigerate overnight. Top with cinnamon, cardamom and saffron, mix well. Let the pudding sit for a few minutes while it warms to room temperature. 

     

    CARROT PUDDING

    • 1 cup grated carrots
    • 1/2 cup water
    • 1/4 cup chopped blanched almonds
    • 1/4 cup raisins
    • 1/2 teaspoon freshly ground cardamom
    • 1/2 teaspoon ground or fresh ginger (chopped)
    • 1/2 cup fresh thick almond, cashew milk, or coconut milk
    • maple syrup, molasses, or honey to taste

    *Bring water to a boil. Add carrots, cardamom, almonds, and raisins. Cover and reduce heat to low. Cook for about 35 minutes until carrots are very tender. Add thick milk. Mix well. Cook until cream thickens about 25 minutes. Add desired sweetener to taste…..be moderate.

     

    AYURVEDIC DATE BALLS (Makes 16 balls)

    • 1 cup raw nuts (your choice from program list, almonds and walnuts work best)
    • ½ teaspoon powdered ginger
    • ½ teaspoon ground cardamom
    • Pinch of Himalayan pink salt
    • 7 or 8 medjool dates, pitted and soaked
    • 1 tablespoon ghee
    • 1 tablespoon raw honey or maple syrup
    • Grated rind of 1 orange
    • a bit of rose petal jam if available

    *Add nuts, ginger, cardamom, and salt to a food processor and process until it has a finely ground consistency. Remove contents to a bowl and set aside. Add dates, ghee sweetener, orange rind, and rose petal jam to the food processor and pulse until dates break up. Then process steadily until all ingredients are well combined. Add back to the processor all but about 1/8 cup of the nut mixture and pulse and process until nicely combined. Roll walnut-sized pieces of the mixture into smooth balls. Then roll the balls in the reserved almond mixture. 

     

     

     

     

    October 1, 2016 at 8:12 pm #4443

    jessica
    Key Master

    What is Ghee?


    In India, ghee has always been a sacred and celebrated symbol of auspiciousness, nourishment and healing; especially in the daily rituals of cooking and worship.

    Ghee is a premium cooking oil celebrated for its taste, nutritional benefits, and medicinal qualities. Ayurveda, the ancient medical science of India, recognizes ghee as an essential part of a balanced diet, and considers it to be the best fat one can eat. Ghee is the very essence of butter; the end result of a long, slow, careful clarification process that removes all the moisture, milk solids and impurities. The absence of milk solids and water in ghee make it completely shelf stable. Ghee has one of the highest flash points (485ºF) which make this oil the best choice for high temperature cooking.

    Ghee is comprised of full spectrum short, medium and long chain fatty acids, both unsaturated and saturated. Ghee contains Omega 3 and Omega 9 essential fatty acids along with vitamins A, D, E and K. Ghee made from organic butter of pastured cows is one of the highest natural sources of CLA (Conjugated Linoleic Acid). 9 phenolic anti-oxidants, as well as numerous other minerals are present in ghee.

    Ghee is known as a substance that gives longevity, its elemental qualities balance the aging characteristics by enriching the living body. It has been used for centuries as a digestive and elimination aid, for energy, sexual vitality, skin and eye health, as a lubricant for the joints and for alkalizing the blood.

    The purity of ghee allows it to be deep penetrating and nourishing as it passes through the lipid membranes of cells. For this reason, the vitamins and minerals from food cooked in ghee will be drawn deep into the body where they impart the most benefit. The assimilation of the nutrients increases when suspended in a ghee matrix. When you add spices to ghee to cook with the flavor is carried deep into the food. Many herbal preparations use ghee as the carrier oil because of these characteristics.

    October 2, 2016 at 9:30 pm #4444

    jessica
    Key Master

    Ashwagandha and Shatavari are two of some of the herbs that comprise your Ojas Blend. Prashanti explains their potency and relationship here:

    https://www.youtube.com/watch?v=lWsG5KChnjE

    October 3, 2016 at 7:36 pm #4447

    jessica
    Key Master

    Benefits of Self Massage


     

    Self Massage with Oil

    *Sesame Oil in Fall/Winter, Coconut Oil in Spring/Summer                                                           

    -Imparts softness, strength and color to the body

    -Decreases the effects of aging

    -Bestows good vision

    -Nourishes the body

    -Increases longevity

    -Benefits sleep patterns

    -Benefits skin

    -Strengthens the body’s tolerance

    -Imparts a firmness to the limbs

    -Imparts tone and vigor to the dhatus (tissues) of the body

    -Stimulates the internal organs of the body, increasing circulation

    October 4, 2016 at 8:10 pm #4448

    jessica
    Key Master

    Kutki


    ……is one of the potent herbs in our Liver Kidney Formula. In Ayurveda, it is considered the top herb for supporting the liver. Check out Prashanti explaining the magic of this herb and how his DUNAGIRI team is saving this herb from extinction:

    https://www.youtube.com/watch?v=F5-g5qHa8UE

     

    October 5, 2016 at 7:10 pm #4449

    jessica
    Key Master

    UPDATES


     

    A few of you have been in touch via text or Facebook and I’ve been loving hearing about your experiences and breakthroughs! Please feel free to share with all of us here on this forum…..

    For now, here’s a bit about the endless healing qualities of TULSI (Holy Basil). What doesn’t this plant do for us?!?!

    TULSI

    • Queen of Herbs

    • In Hindi belief: Goddess Tulsi, a wife of the god Vishnu

    • Tula: a balance, Si: level = Tula Si: When life is in balance

    • Vana, Rama, Krishna: 3 types of Tulsi

    QUALITIES OF TULSI

    • Anti-stress adaptogen

    • Anti-cancer

    • Immune booster

    • Antibiotic

    • Antiviral

    • Anti-inflammatory

    • Digestive (increases agni)

    • Anti-pyretic (brings fevers down)

    • Diuretic

    • Antiparasitic (physical and emotional)

    • Cough, cold, flu

    • Increases Glutathione S-Transferase

    October 6, 2016 at 7:12 pm #4452

    jessica
    Key Master

     

    DAILY CYCLES


     

    Vata: air……….Pitta: Fire……..Kapha: earth/water

    Below explains which dosha dominates which part of the day, as well as the effect that time of day has on our bodies. Very interesting!

    Kapha

    • 6am-10am
    • Muscles get stronger

    Pitta

    • 10am-2pm
    • Digestion stronger

    Vata

    • 2pm-6pm
    • Nervous system activates

    Kapha

    • 6pm-10pm
    • Metabolism lowers for sleep

    Pitta

    • 10pm-2am
    • Liver activated for cleansing

    Vata

    • 2am-6am
    • Cortisol levels increase
    October 7, 2016 at 6:50 pm #4453

    jessica
    Key Master

    AYURVEDA

    Evolved in India 3-5 thousand years ago

    Principles are universal and can be adapted on a global level

    Transmitted orally for centuries through song & verse called the VEDAS

    Influenced: Tibetan Buddhist Medicine, Chinese Medicine, Medicine in Japan & Indonesia


    6 TASTES According to Ayurveda:

    Sweet: balances Vata and Pitta

    Sour: balances Vata

    Salty: balances Vata

    Pungent: balances Kapha

    Bitter: balances Pitta and Kapha

    Astringent: balances Pitta and Kapha

    October 8, 2016 at 9:19 pm #4455

    jessica
    Key Master

    TURMERIC


    ….. the blood builder for our immune system!!!

    Check out what Prashanti has to say about the power of TURMERIC….

    TURMERIC: https://www.youtube.com/watch?v=E_kGiqD4WTg

    TURMERIC FOR SPORTShttps://www.youtube.com/watch?v=hMpcMuwIdMk

     

    October 9, 2016 at 7:14 pm #4456

    jessica
    Key Master

    What have you learned thus far about yourself and what will you plan to carry over into your life after our focused program together?


     

    Below are some herb companies that Prashanti and I enjoy. Prashanti has had the opportunity to work and meet many of the people who run these companies.

    • Gaia Herbs (Run by Rick Scalzo, a trustworthy herbalist)
    • Traditional Medicinals (With excellent herbalists on staff)
    • Herb Pharm (Run by the most excellent herbalist Ed Smith)
    • Horizon Herbs (Richo Cech, an incredible human, especially for herb seeds)
    • Planetary Formulas (Roy Upton and Michael Tierra, two best herbalists)
    • Source Naturals  (The supplement facet of Planetary Formulas)
    • Jarrow (Founded on a socially-responsible mindset)
    • MegaFood (For food based vitamins, etc)
    • StarWest (For bulk organic ‘spices’ like Cinnamon, Cardamom, etc)
    • Organic India (For supplements, tea)
    October 10, 2016 at 7:53 pm #4457

    jessica
    Key Master

     

    EASING INTO YOUR NEW FOUND LIFE


    I want to remind you that the next few days are the most important parts of the cleanse. Be gentle with yourself as you choose which foods are appropriate for you to integrate into your diet. Your stomach is more sensitive now to outside toxins as well as to spicy, rough, or hard to digest foods. Tune in to what your body needs and is asking for.

    When you begin to incorporate different foods into your body, remember to chew well, eat small amounts of the food, and bring attention to how it feels. Avoid alcohol and animal meat for a couple days at least. Below is a list of Fall/Winter Vata foods to assist you during this season.

    Remember to give some focus to your blood, your liver, your lungs, your GI tract, and continue to envision these areas clean, clear, and filled with light.

    I head to India next week for 4 months and will be developing a program for the Springtime, a time where we go a bit deeper into the restoring and cleansing process. Stay tuned! Also, feel free to email me if you have any feedback for this program. I am open and always interested in how I can better serve and be with others through this medium.

    Thank you for this time together and I congratulate each of you for taking this time for yourself. May you walk your path with a lighter step and with something new to integrate into your beautiful life….

    A hui hou…

    Jessica

     

    VATA FOOD LIST


                                              

    VEGETABLES FRUIT SPICES NUTS/SEEDS

    Cook all veggies and add a healthy oil (ghee) and warming spices. Favor root veggies.

    Favor sweet, sour, or heavy fruits. Eat fruit separately from other foods. Serve warm not cold.

    Most spices and herbs are good.

    Most nuts and seeds are good.

    Artichokes Apples, cooked Anise Almonds
    Avocados Apricots Asafetida Brazil nuts
    Beets Bananas Basil Cashews
    Brussels sprouts Blueberries Bay leaf Coconuts
    Carrots Cantaloupe, with lemon Black pepper Filberts
    Chilies Cherries Caraway Flax
    Corn Coconuts, ripe Cardamom Lotus seed
    Fennel Cranberries, cooked Cayenne Macadamias
    Garlic Dates Chamomile Pecans
    Ginger Figs Cinnamon Pinons
    Hot peppers Grapefruit Clove Pistachios
    Leeks Grapes Coriander Sunflower
    Okra Lemons Cumin Walnuts
    Onions Limes Dill
    Parsley Mangoes Fennel
    Potatoes, mashed Nectarines Fenugreek
    Pumpkins Oranges Garlic
    Seaweed Papayas Ginger
    Squash Peaches Horseradish
    Sweet potatoes Pears, ripe Marjoram
    turnips Persimmons Mustard
    tomatoes Pineapples Nutmeg
    Plums Oregano
    Strawberries Peppermint
    Tangerines Poppy seeds
    Rosemary
    Saffron
    Sage
    Spearmint
    Tarragon
    Thyme
    Turmeric                              
    LEGUMES DAIRY OILS MEAT/FISH
    Yellow split mung

    All dairy is good, ideally at room temperature or warm. Choose raw and non-homogenized.

    Almond

    Choose Sattvic Meats

    Ghee Avocado Wild Freshwater Fish
    Kefir Coconut Free Range Eggs
    Yogurt Flax Wild Venison
    Milk – warm Ghee
    Mustard
    Olive
    Safflower
    Sesame  
    HERB TEAS WHOLE GRAINS SWEETENERS CONDIMENTS

    Choose warming and/or calming teas.

    Most grains are good. Best eaten warm, moist and with a healthy oil.

    Most natural whole foods sweeteners, in moderation.

    Favor sweet, sour, and salty taste.

    Cardamom Amaranth Honey: raw Carob
    Chamomile Buckwheat Maple syrup Dulse flakes
    Cinnamon Millet Molasses Lemon or lime
    Cloves Oats Sauerkraut
    Ginger Quinoa Himalayan sea salt
    Orange peel White basmati rice Umeboshi Plum Vinegar
    Chai : in moderation Sprouted wheat Coconut aminos
    Gluten free tamari

     

    October 11, 2016 at 12:46 am #4458

    Sheri Cooper
    Free Subscriber

    Hi Everyone, Thank you Jessica for bringing us all together (virtually :) on this journey. I really appreciated this, and it was perfect. I kind of hate to stop! I’ll definitely be hanging on to some of the habits; love the morning cleanse. I’m wondering about the herbs? If there are herbs to continue with and if we should use that source list, or if Prashanti sells some of those same mixes? The names are so pretty.

    I’m calmer, cleaner, have dropped some weight and my energy has shifted from that jacked up coffee energy to something much deeper and calmer. So that was worth it’s weight in gold!

    I wonder about remaining vegan, although I think I do well with a bit of protein. Maybe an egg here and there.Are there any other sorts of protein you’d recommend? Are tempeh or sprouted tofu good? Or too rich? Also that food list above, for all types?

    OH and I never forgot that huge pot of kitchari (sp?) you were making when I saw you at P’s birthday party? I know there are many versions of this….can you recommend a good recipe? Is there a good fall version?

    Have a wonderful time in India. Safe travels!

    Aloha!

    Sheri

    October 12, 2016 at 7:42 pm #4459

    jessica
    Key Master

    Hi Sheri!

    I just noticed your post now…..let’s connect over email. All of your questions are very specific to the individual and it may be best to schedule a mini consultation to get all your questions answered…

    A hui hou,

    Jessica

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