Click Here to Enter the Vegan Satvic Chef Blog!
Goal of the Satvic Chef
Food is the way we gather and cultivate and make choices about food that places us in a karmic/dharma conflict towards our attitude of compassion towards ourselves, other human beings and respect for other life-forms on this planet and even the universe.
The Satvic Chef assists people in making sensible food choices in favor to their physical and mental health, spiritual practices and with preservation of the Planet, Mother Earth.
The Satvic Chef focus on
1. Basic Ayurvedic kitchen ethics
2. Food cooked with good consciousness
3. USDA recommended Food Safety practices
4. Low Glycemic Index & Good Satiety Levels
5. Use of non-fermented alternatives
6. Use of Healthy Mono-& Poly unsaturated fats
What is Ayurveda?
‘To know about life is Ayurveda’
Ayurveda is made up of two Sanskrit words:
"Ayu" which means life and "Veda" which means the knowledge of.
Ayurveda considers the person a unique individual made up of five primary elements: air, fire, water, earth and ether which creates variants of “doshas” dominating the body-type:
1. Vata Dosha = Air and Ether => nerves- & digestive system, respiration & circulation
2. Pitta Dosha = Fire and Water => cellular metabolism
3. Kapha Dosha = Water and Earth => Cell growth, Mucousal Tissue and Cerebral fluids
All of the required nutrients that the body needs, consist of all six tastes: sweet, sour, salty, bitter, pungent, and astringent.
1. Sweet – dairy, grains and fruits.
2. Sour - yogurt, tamarind, lemon.
3. Salty - sea salt, kelp, rock salt.
4. Pungent - onion, radish, chilly, Ginger Root.
5. Bitter - dandelion root, bitter melon
6. Astringent - plantain, pomegranate, apples
Satvic cooking practices aids not only in the health of the health of the material human body, but it also aids in the accomplishment of reaching a humble state of mind, raises consciousness and elevates the soul accompanied with other yoga practices.
Ingredients for Satvic cooking are based on the three division of material nature:
1. Satva (Goodness):
a. chosen in a Satvic Ayurvedic diet
b. vegan and lacto-vegetarian diets
c. fruits, grains, dairy, lentils, nuts and most vegetables
d. moderated use of spices
2. Rajas (Passion):
a. avoided in a Satvic Ayurvedic diet
b. caffeine, chocolate and tea and hot spices
c. pharmaceuticals
3. Tamas (Ignorance):
a. avoided in a Satvic Ayurvedic diet
b. meat, seafood and eggs
c. alcohol & recreational drugs
d. onion & garlic
e. mushrooms
f. fermented food products
Basic Spices
Turmeric => consists of an anti-inflammatory cucurmin and proven to prevent dementia in Alzheimer Disease.
Asafoetida (Hing) => from the ginger family and replaces onion & garlic in cooking.
Other very important basic savory spices: Cumin, Ginger, Coriander, Chili, Clove etc.
Soothing sweet spices: Fennel,Cardamom, Cinnamon etc.
All these spices can be incorporated in various types of Cuisine such as: Indian, Indonesian/ Thai, Mexican, Italian, Mediterranean, French etc.
Food is the way we gather and cultivate and make choices about food that places us in a karmic/dharma conflict towards our attitude of compassion towards ourselves, other human beings and respect for other life-forms on this planet and even the universe.
The Satvic Chef assists people in making sensible food choices in favor to their physical and mental health, spiritual practices and with preservation of the Planet, Mother Earth.
The Satvic Chef focus on
1. Basic Ayurvedic kitchen ethics
2. Food cooked with good consciousness
3. USDA recommended Food Safety practices
4. Low Glycemic Index & Good Satiety Levels
5. Use of non-fermented alternatives
6. Use of Healthy Mono-& Poly unsaturated fats
What is Ayurveda?
‘To know about life is Ayurveda’
Ayurveda is made up of two Sanskrit words:
"Ayu" which means life and "Veda" which means the knowledge of.
Ayurveda considers the person a unique individual made up of five primary elements: air, fire, water, earth and ether which creates variants of “doshas” dominating the body-type:
1. Vata Dosha = Air and Ether => nerves- & digestive system, respiration & circulation
2. Pitta Dosha = Fire and Water => cellular metabolism
3. Kapha Dosha = Water and Earth => Cell growth, Mucousal Tissue and Cerebral fluids
All of the required nutrients that the body needs, consist of all six tastes: sweet, sour, salty, bitter, pungent, and astringent.
1. Sweet – dairy, grains and fruits.
2. Sour - yogurt, tamarind, lemon.
3. Salty - sea salt, kelp, rock salt.
4. Pungent - onion, radish, chilly, Ginger Root.
5. Bitter - dandelion root, bitter melon
6. Astringent - plantain, pomegranate, apples
Satvic cooking practices aids not only in the health of the health of the material human body, but it also aids in the accomplishment of reaching a humble state of mind, raises consciousness and elevates the soul accompanied with other yoga practices.
Ingredients for Satvic cooking are based on the three division of material nature:
1. Satva (Goodness):
a. chosen in a Satvic Ayurvedic diet
b. vegan and lacto-vegetarian diets
c. fruits, grains, dairy, lentils, nuts and most vegetables
d. moderated use of spices
2. Rajas (Passion):
a. avoided in a Satvic Ayurvedic diet
b. caffeine, chocolate and tea and hot spices
c. pharmaceuticals
3. Tamas (Ignorance):
a. avoided in a Satvic Ayurvedic diet
b. meat, seafood and eggs
c. alcohol & recreational drugs
d. onion & garlic
e. mushrooms
f. fermented food products
Basic Spices
Turmeric => consists of an anti-inflammatory cucurmin and proven to prevent dementia in Alzheimer Disease.
Asafoetida (Hing) => from the ginger family and replaces onion & garlic in cooking.
Other very important basic savory spices: Cumin, Ginger, Coriander, Chili, Clove etc.
Soothing sweet spices: Fennel,Cardamom, Cinnamon etc.
All these spices can be incorporated in various types of Cuisine such as: Indian, Indonesian/ Thai, Mexican, Italian, Mediterranean, French etc.
