How to Prepare Grains and Cereals




In general, all grains and cereals are neutral to the doshas. Some are more heating and others are more cooling. However, these distinctions are minor compared to their overall balancing effect on the three doshas.


Preparation or Grains and Cereals Wash grains like rice.

Oats – Best for Vata and Pitta 1 cup of oats 2 cups water including beverages

Put the oats and water in a saucepan. Bring to a boil over high heat and then reduce heat to a minimum and cover; cook for about 20 minutes.

Millet - Best for Kapha and Vata 1 cup of millet 2 cups of water

Put the millet and water in a saucepan. Bring to a boil over high heat and then reduce heat to a minimum and cover; cook for about 15 minutes.

Barley - Best for Kapha and Vata 1 cup of barley 3 cups water

Place the barley and water in saucepan. Bring to a boil over high heat and then reduce heat to a minimum and cover; cook for about 50 to 60 minutes.

Quinoa - Best for Kapha and Vata 1 cup of Quinoa 2 cups of water

Place the quinoa and water in saucepan. Bring to a boil over high heat and then reduce heat to a minimum and cover; cook for about 15 minutes.

Buckwheat - Best for Kapha 1 cup of sarrazin 1 cup ½ of water

Put the Buckwheat and water in a saucepan. Bring to a boil over high heat and then reduce heat to a minimum and cover; cook for about 15 to 20 minutes.

Rye - Best for Kapha and Vata 1 cup rye 2 cups water including beverages

Put the rye and water in a saucepan. Bring to a boil over high heat and then reduce heat to a minimum and cover; cook for about 45 to 50 minutes.

Note: whole grain pasta does not have a negative effect on health. When the pasta is made with refined, white flour, they promote the formation of ama or toxins, according to Ayurveda. Whole wheat, spelt, quinoa and other whole grains are good for the body and nourish the tissues. A positive side of whole grain pasta is that it has no yeast in it. The problem with bread, especially for pitta and kapha types, is the addition of yeast in whole grains. Thus, whole wheat pasta is a good way for pitta types of eating cereal in a non-fermented form.

Porridge (Breakfast) Reduces Vata and Pitta and increases Kapha

1/3 cup of oatmeal 3 cups water 1 pinch of salt 1/8 cup of raisins ¼ tsp of cinnamon Milk (from cow, rice, soy, or almond) 1 tsp of maple syrup or raw sugar

Put the oatmeal in water and add salt, raisins and cinnamon. Bring gently to the boil over medium heat stirring then reduce to low heat and cook stirring occasionally 10 minutes approximately. Serve with a little milk and Syrup Maple or raw sugar.

Cream of wheat, rice or oats Reduces Vata and Pitta and increases Kapha

¼ Cup cream of wheat, rice or oat 1½ cup water 1 tsp of ghee 2 almonds peeled and cut finely 1 pinch of ground cardamom 1 tsp of maple syrup or raw sugar

Mix the cream of cereal (either Wheat, Rice or Oats) and water and bring to a boil while stirring. Add ghee. Alternatively, you can first lightly grill the cereal in ghee until it becomes a golden brown mixture. Then slowly add hot water while stirring. Cover and remove from heat, and let stand a few minutes. Add cut almonds, cardamom and raw sugar or maple syrup.

Chappatis Reduces Vata and Pitta and increase Kapha in excess Unleavened bread. (Spices are optional).

2 cups of whole grain flour or semi-whole grain (pastry flour is best) ½ tsp of cumin ¼ tsp of coriander ¼ tsp of turmeric ½ tsp of ghee (optional) ½ tsp of salt

Mix the flour, spices and salt. Slowly add water while in mix until dough becomes damp. (You can also add ½ teaspoon of ghee to soften the dough). Work the dough. It is better to let the dough rest 20 minutes, but is not compulsory. Take the dough and make a ball about the size of a golf ball. Roll out and make a very thin chappati by adding a little flour on the roller and on the cutting board to prevent sticking. Cook the chappati on a cast iron pan over medium heat, then about 45 seconds directly on the flame allowing it to inflate.

Please note that yeast free bread is the staple food of many ancient cultures. It has the advantage of being less heating than normal bread (the fermentation causing acidity and sourness that are heating). Many problems associated with bread are not from the wheat, but are from the yeast and fermentation process.

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