Piment de Cayenne en Ayurvéda

Le piment de Cayenne est riche en vitamine C, en Vitamine A mais aussi en Vitamine B9, l’acide folique, qu’on appelle parfois, la vitamine de la femme enceinte car il aide le fœtus dans le développement du système nerveux.

Le piment de Cayenne est presque toujours déshydraté, puis broyé en poudre afin d’être utilisé en très petites portions. Il faut savoir que même Kapha doit être vigilent avec la consommation de cayenne ou d’autres piments comme le Chocolate Habenero.

  • Rasa : Piquant
  • Virya : Chaud
  • Gunas : Clarifiant, léger et intense.
  • Doshas : Le piment de cayenne augmente Pitta et Vata, mais équilibre le Kapha en quantité raisonnable.

Le piment de cayenne est peu utilisé en cuisine ayurvédique puisqu’il est très intense et déséquilibre très rapidement les doshas. Il est très important de le doser correctement car le Feu Teja en excès va déséquilibre le Pitta, le Vata et les Agnis.

Cannelle en Ayurvéda

En cuisine ayurvédique la cannelle est présente dans beaucoup de plats et breuvages médicinaux. Comme toute épice, la cannelle est avant tout médicinale. Elle est l’une des épices reines de l’Ayurvéda.

Les rasas (goûts) de la cannelle sont doux, piquant et amer. C’est une épice chauffante, légère et facile. Facile est une qualité qui n’est pas dans la liste des 20 principaux gunas, et qui signifie Facile dans l’organisme, comme facile à digérer. La cannelle facilite la digestion. Elle est excellente pour Vata et Kapha Doshas, mais chauffante pour Pitta.

Le cinnamaldéhyde de la cannelle est un composé organique qui donne à la cannelle sa saveur et son odeur. On le considère piquant car c’est un irritant cutané. L’huile essentielle d’écorce de cannelle est composée à 90% de cinnamaldéhyde.

Le cinnamaldéhyde possède des propriétés antimicrobiennes. Il a été prouvé à plusieurs reprises qu’il améliore la santé métabolique ce qui aide la digestion du Kapha Dosha. Le cinnamaldéhyde agit directement sur les adipocytes en les incitant à commencer à brûler de l’énergie grâce à un processus appelé thermogenèse.

Pour ces valeurs nutritionnelles, la cannelle est riche en manganèse, en fer, en calcium et pour ces vitamines, elle contient de la vitamine A, E, C et B9.

Dans les mélanges d’épices, la cannelle est bien sûr présente dans le Apple pie spice, le Cinq épices chinoises, le Ras el hanout (désolée si je le prononce mal) qui est originaire du Moyen-Orient, et bien sûr, le Tikka Masala.

La noix de coco en Ayurvéda

Les noix de coco sont dites douces en Rasa et froides en virya. Elles conviennent parfaitement à Pitta qui le refroidissent, mais elles augmentent Vata et Kapha en raison de leur fraîcheur. Cependant, l’huile de noix de coco convient à Vata car même si elle a une action froide, son goût doux et son onctuosité graisseuse, équilibrent le Vata. L’été sera la saison idéale pour Vata pour consommer l’huile de noix de coco.

L’huile a de nombreux bienfaits, dont celui de nourrit la peau et les cheveux et est utile dans des conditions comme la peau gercée, la peau sèche, les inflammations de la peau, etc. L’huile de coco est facilement absorbée par les intestins. Elle peut se cuire à haute température sans se dénaturer.

La noix de coco est riche en fibres, en calcium et en potassium. Son eau est très désaltérante et son huile a de nombreux bienfaits dont celui d’être antifongique.

  • Rasa : Doux
  • Virya : Froid
  • Vipaka : Doux
  • Karma : – P, + VK

Extrait du Petit Guide Ayurvédique des aliments

Description of Agni in the Sama Vedas

This are my favorites quotes about Agni in the Sama Vedas that contains a good description of Agni, the fire God.

The powerful Agni, the immortal, the parent of wealth, and who is dear to us as a friend.

0 Agni, our purifier and our creator, liberally bestow on us, in reputable ways, food-increasing wealth, such as may make us honor, such as is desired by many and is attended with the highest fame.

Secure the approbation of your own Agni, the lord of sacrifices, the causer of grief, the invader of the gods, the faithful offered of sacrifice for the two worlds, which existed before the clouds, yet without vitality, and who shines with golden radiance.

Agni traverses, by his own mighty, the two worlds, and when he sends down rain he uses his mighty roaring to extend from the farthest to the rest extremity of heaven ; and, great in might, he grows later still in the (ethereal) abode of waters.

Thou, 0 Agni, like the Sun which is white, and another which is red ; thou manifested in the two forms of day and night, and art landed like the canopy of heaven. 0 possessor of food, you preserve the understanding of all men. 0 nourishing, grant that we may receive prosperity-causing presents this sacrifice.

Agni, hast been solemnly ordained by the gods to be invited to all sacrifices performed in the world inhabited by men.

The purifying (Agni); encircled by his white radiant along with the priests, capes from all sin ; arid like the Sun all pure, and brilliant, he shines out from behind the rainy cloud, thou with the seven priests, encircle all created form.

Agni, the trainer of happiness

To summarize, this is how Agni is described in the Sama Veda.

  • Immortal
  • A friend
  • Creator
  • Purifier
  • Lord of sacrifices
  • Causer of grief
  • Invader of the gods
  • Like the Sun
  • Possessor of food
  • White radiant
  • Brilliant
  • Shines
  • Trainer of happiness

The Sa’ma Veda, Translation by J. Stevenson, 1906

Le ghee en Ayurvéda

Le beurre clarifié est appelé ghee. Le ghee de vache est doux, astringent en goût et froid en action. Il est lourd, mais augmente le feu digestif. Très utilisé en cuisine ayurvédique, il réduit Vata et Pitta et équilibre Kapha. Le ghee est bon pour le teint de la peau et augmente les fonctions cérébrales et la mémoire. Il est utilisé comme médicament dans les remèdes médicinaux, car il permet d’augmenter l’assimilation des propriétés des plantes.

Le ghee préparé avec du lait de la vache augmente la mémoire, le pouvoir de digestion, le sperme, Ojas, Kapha et Medha. Le ghee améliore la vue et la force. Il est bon pour : l’épilepsie (apasmara), la bronchite (kasa), le frilosité chronique (pinasa), l’œdème (sotha), la cataracte (timira) et tous les problèmes génitaux féminins (yoni). Le ghee équilibre les trois doshas et est purgatif.

Un ghee peut être centenaire. On appelle ajya un ghee âgé de plus de 10 ans. Le ghee vieux de 100 ans est appelé kumbha sarpi. Cela soigne les mauvais sorts. Le ghee qui est âgé de plus de 100 ans est appelé mahaghrta. C’est le meilleur des ghee. Plus un ghee est ancien, plus il est riche en propriétés médicinales.

  • Rasa : Doux
  • Virya : Tendance à chauffer
  • Vipaka : Doux
  • Doshas : +=K, -VP

Ghee au gingembre

  • 1,5 kg (3 livres) de beurre
  • 4 morceaux de racine de gingembre pelé de 5 cm (1 pouce)

Faire fondre le beurre dans une grande casserole (en céramique de préférence) à feu doux jusqu’à ce que le beurre commence à mousser et à bouillir, environ 10 minutes. Ajouter le gingembre une fois le beurre fondu. ousser la mousse sur le côté, sans remuer, pour voir si le beurre est clair, brillant et doré. Retirer la casserole du feu et laisser refroidir environ 2 minutes.

Dans un récipient en verre, verser le beurre à travers une passoire fine pour éliminer la mousse, filtrer le gingembre et les particules. Le ghee reste au fond va s’épaissir et devenir légèrement translucide. Conserver dans une pièce froide ou au réfrigérateur.

Extrait du livre : Petit Guide ayurvédique des aliments

Food that may not suit you

A lot of people are dealing with chronic digestives problems and tried to recover from this disease by trying an elimination diet. This is fair. As a human, we are all different. Ayurveda said that because of our nature (prakriti), our health at the moment (vikriti), our medical history (antibiotic, depression, drugs), our environment (sport, cigarettes, alcohol) and sometimes even because of spirituals matters (past life), we all have different body and different tolerance to food. What I tried to do today it’s a quick work that I did for me and I decided to share it with you.

I made a list of food that may not suit you according to studies. So, yes, according to science. You take it or not. My goal is to share what could be the more challenging food to digest in general.

FODMAP

FODMAP means Fermentable Oligosaccharides, Disaccharides, Monosaccharides, and Polyols, which are short-chain carbohydrates and sugar alcohols that are poorly absorbed by the body. The FODMAP diet is based on the elimination or severely limited of the food to avoid for 3-8 weeks, then gradually reintroduced into a low-FODMAP diet to see if they cause symptoms.

FODMAP diet has been a very good result for some of my customers. I invite you to read more about this diet/lifestyle here but if you need scientific proof just check this study. The conclusion is: the evidence to date strongly supports the efficacy of a low FODMAP diet in the treatment of IBS. Further studies are required to understand any potential adverse effects of long-term restriction of FODMAPs.

Nightshades

Called the nightshade family of the potato family, Solanaceae may be connected with arthritis and joint pain, especially the autoimmune disease of rheumatoid arthritis. Nightshades contain an alkaloid called solanine, which is toxic in high concentrations. Some people with sensitivities or food allergies involve the nightshade family. Eliminating these foods may help those with a sensitivity find relief from their symptoms.

The same chemical compounds that cause so many problems in nightshade-sensitive people can bring benefits to people with healthy digestive systems. It is why Ayurveda tells us than Vata type people or everybody that experience a Vata Imbalance should avoid all kind of food that contains neurotoxin.

« The poisoning is primarily manifested by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache, and dizziness. Hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils, and hypothermia has been reported in more severe cases. It is suggested that doses of 200–400 mg for adult humans can cause toxic symptoms. » For more information, read here.

Ketogenic diet

Keto diet The main component of a keto diet is to lower your carb intake to 20–40 net grams per day to achieve ketosis. A keto or ketogenic diet is a low-carb, moderate protein, a higher-fat diet that can help you burn fat more effectively.

Studies prove that a ketogenic diet is excellent for managing type 2 diabetes, sometimes even leading to a complete reversal of the disease. But what interests us here, is that a Keto diet can result in a calmer stomach, less gas, fewer cramps, and less pain, often resulting in improvements in IBS symptoms.

Oxalates

Oxalic acid or oxalates are very tiny molecules that bind minerals like calcium making them insoluble and decreasing their bioavailability. It is found in a variety of seeds, nuts, and many vegetables. Oxalates can cause kidney stones but also may be responsible for a wide variety of other health problems related to inflammation, auto-immunity, mitochondrial dysfunction, mineral balance, connective tissue integrity, urinary tract issues, and poor gut function.

Having a damaged gut lining will increase your absorption of oxalates. It’s why it could be very helpful to eliminate some of the food that is rich in oxalate to rest the digestive system.

Food allergies

A food allergy is a reaction to a food protein, commonly from cow’s milk, eggs, peanuts, wheat, soy, fish, seafood, and tree nuts. A food allergy happens when a person’s immune system overreacts to a protein in food. In a person who is allergic, the immune system reacts to the protein by over-producing a special group of antibodies – immunoglobulin E. These antibodies are responsible for the symptoms of the allergic reaction.

Symptoms of a food allergy range from mild discomfort to severe reactions requiring immediate medical attention. It could be a sneezing symptom, diarrhea or a severe reaction affecting one, or more organ systems, for example respiratory, cardiovascular, and gastrointestinal systems. So, if you sneeze immediately after having a kid of food, you may be intolerant or even allergic.

Trigunas

In Ayurveda, a guna is an element of reality that can affect our psychological, emotional, and energetic states. All three gunas are always present in all beings. A guna can be increased or decreased through the interaction, and influence of food, lifestyle practices and thoughts. The three gunas are tamas (darkness & chaos), rajas (activity & passion), and sattva (beingness & harmony).

Tamas is a state of darkness, inertia, and inactivity. It manifests from ignorance. Some tamasic gunas are laziness, attachment, depression, addiction, sadness and grief. Tamasic food includes processed food, junk food, alcoholic beverage, some vegetables, and meat.

Rajas is a state of action, determination, and movement. It manifests from the action. Some rajasic gunas are attachment, anger, anxiety, and fear. Rajasic food includes pungent food, tea, coffee, some meat, pasta, and food that is not balanced in taste.

Sattva is a state of harmony, balance, joy, and intelligence. It manifests from love. Some sattvic qualities are happiness, wellness, self-control, and peace. Sattvic food includes this type of food in a small portion only: ripe fruits, ghee, fresh seeds, natural nuts, leafs vegetables that are not pungent or bitter, good quality, and cold-pressed oil.

Gassy Food

Some foods cause you gas after you eat them. Most foods that contain carbohydrates can cause gas while fats and proteins cause little gas. Each person has their own reaction to single foods but Vata people are very sensitive to it. Gassy food is caused but some molecules in the fruits and vegetables, but also the cooking method and the quality of food. If you used to have gas after a meal, you may also consider how you cook your food.

Proteins like gluten, found in wheat and other grains, can cause a variety of allergic responses in susceptible people, including gas. Whole grains such as wheat and oats contain fiber, raffinose, and starch. All of these leads to gas.

Beans contain large amounts of raffinose which is a complex sugar that the body has trouble digesting. Bacteria digest it by producing hydrogen and methane gas that need to exit. Smaller amounts are found in cabbage, Brussels sprouts, broccoli, asparagus, other vegetables, and whole grains.

The body has trouble digesting alcohol and sorbitol. Both compounds are dominant in fruits such as apples, peaches, pears, and prunes.
Fruits also contain soluble fiber that must pass through the large intestines, where bacteria break them down to create hydrogen, carbon dioxide, and methane gas.

As you can see from this table, the list of foods to avoid health problems is not exactly the same from diet to diet. On the other hand, you can see that certain foods, like wheat, appear in several diets. Also note that I have only listed vegetables, grains, legumes, nuts, and fruits.

More informations

Boysenberries Chia Panna Cotta

The Boysenberry is a Rubus hybrid berry and believed to have arisen from a cross between Loganberries, Raspberries and Blackberries. New Zealand is the world’s largest producer of the Boysenberry. To know more about this very unique berry, just check here.

Boysenberries have similar taste than blackberries according to me. Because I love all single kind of berries on this planet, I love boysenberries too! They are tasty and juicy! But be careful because this berry stains doesn’t come out easily!

As you maybe know, Oreo cookies are vegan! It’s why I like to use them when I cook for my vegan friends (and it was also a major ingredients for my deserts when I was vegan).

To have a panna cotta instead of a pudding, I had some agar. The basic rule is 1 teaspoon of agar powder to thicken 1 cup of liquid. Because I wanted it lightly firm, I added less. So, please note that this panna cotta is lightly firm. I don’t like the gelatin texture!

My recipe is without adding sugar but be free to add some raw cane sugar. It’s a perfect Vata summer balance recipe. It’s lightly sweet and lightly sour, because of the berries and also the kiwi. Just know that the kiwis here in New Zealand are sweet and a very little bit sour. There are very yummy!!

Boysenberry Chia Panna Cotta

Ingredients for 2 generous Panna Cotta

  • 8 Oreo cookies
  • 1,5 tablespoons coconut oil
  • 1/2 cup almond milk
  • 2 tablespoons chia seeds
  • 1/2 cup almond or coconut yogurt + 1/4 cup (for agar)
  • 3/4 cup boysenberries (frozen)
  • 1 teaspoons agar powder

With the mortar, break Oreo cookies into small pieces and ground them. Don’t need the food processor for that, ha, ha! Add the coconut oil and mix.

Prepare 2 small ramekins. Wrap each ramekin with plastic wrap. It’s to make easier to unmold. Pour the Oreo crumble into the ramekins and presse to make a regular layer. put in the fridge for 20 minutes.

In a bowl, whisk the almond milk with the chia seeds until there are no lumps. Let it rest for 5 minutes and stir occasionally.

Make a puree with the boysenberries by cooking them over medium heat. Stop to cook when you can smash the fruits with a fork.

Add the yogurt to the chia mix. Mix and add the puree.

Dissolve the agar in almond milk by bringing it to a boil over medium heat and then simmering for 2 minutes or according to the package instructions. Then stir into the boysenberries pudding until well combined.

Fill the mixture onto the Oreo crust. Refrigerate for 3-4 hours to firm up.

When ready to serve, garnish with fresh boysenberries and kiwis.

*For my Canadians friends : yep, it’s working with blueberries! And yep, some maple syrup on the top can just be extra yummy! 🙂