We are all addicted to something. This month our
newsletter addresses addictions of all sorts including
but not limited to alcohol, drugs, tobacco, food, sex,
TV, media, and work. Methods for moving in the
direction of health and away from our unwholesome
desires without leaving a void in ones life are
Mantra or chanting is said by vedic scholar Dr. David
Frawley, to be
the most powerful therapy for working with the mind.
You can experience this locally by attending Kali Mandir's Annual
Puja. On Saturday July 22 at about 4pm David
Stringer will be performing Kirtan (call and
response chanting). This is a great opportunity to
support our local temple and have a great time.
Indian Chutneys are a great way to add flavor and
zest to a meal. They are served or taken in small
quantities one teaspoon at a time. Since they are
extremely flavorful, they give a burst of flavor to a
meal. Cool your summer with the Mint Chutney recipe
May all beings be with Peace,
We are all addicted on some level...
it is best to become addicted to God.
Over the past few years, recovery from additions has
been made easier due to the incorporation of natural
foods and Yoga into one's lifestyle. Now, the mother
of all healing, Ayurveda, has gained much prominence
in the field of recovery. Ayurveda, the science of life,
is the first holistic approach, developed in India, over
2,000 years ago.
Not only was yoga and nutrition a part of Ayurveda,
but healing systems from other cultures, like the
Chinese Acupuncture, have their roots in India's
ancient healing system. Although one may wonder if
such an old system of healing is valid for today's
health concerns, Ayurveda has proven its efficacy in
recovery from drugs, alcohol, overeating and
smoking. A person must sincerely want to recover for
any healing system to work. Yet the problem is that
the withdrawal symptoms seem to feel like one is
being punished for trying to recover.
|Summer Season Lifestyle Suggestions
During the summer season, the sun shines high in the
sky and in this severe heat we tend to get
dehydrated much more than during any other part of
the year. This reduces the kapha dosha and
increases the vata dosha in the body. Here are some
suggestions to reduce the negative effects of the
- During the summer season our hunger is typically
low. So we should eat less, especially at night, when
we should take more liquids.
- One should indulge in predominantly sweet &
easily digestible food. Those liking non-vegetarian
should take meat soups of various types, especially
- Overly spicy, salty and sour food should be
- Those having a preference for alcohol should try
and abstain from it during this period or have it in a
more diluted form. Otherwise it will produce
weakness, excessive thirst and symptoms like
- Heavy exercises should be avoided especially in
- Any baths that are taken should be with cold
- Ayurveda advocates napping during the summer.
no other season is it permitted.
- Avoid the direct heat of the day especially
the hours of 10am to 2pm.
- One should not drink water immediately after
in the sun. Ice cold water should always be avoided.
According to Ayurveda giving up the causative
factors is treatment. So if one stays away from
outside food, stays out of the scorching heat, drinks
adequate quantity of fluids he/she may stay healthy
and free from summer diseases.
In Indian cuisine, a chutney (British spelling), chatni
(Urdu or Hindi transliteration) is a term for a variety
of sweet and spicy condiments, originally from the
Indo-Pakistani subcontinent. In its homeland, a
chutney is often made to be eaten fresh, using
whatever suitable strongly flavoured ingredients are
locally traditional or available at the time. It would
not normally contain preserving agents, since it is
intended to be consumed soon after preparation. Try
this mint chutney to cool off this summer.
1 c. fresh mint leaves, loosely packed
2 T grated coconut
1 T. sesame seeds seeds (optional, can be omitted
for Pitta if you choose)
1 T. lemon juice or lime juice for pitta
1/2 t. sea salt
1 T. fresh ginger root, grated
1 t. barley malt or honey
1/4 c. water
Wash mint leaves, drain and chop. Put all ingredients
into a blender and blend until smooth like a puree or
paste. Put in covered container and store in
refrigerator. Use sparingly. Keeps for 4 to 5 days.
Recipe is from The Ayurvedic Cookbook by Amadea
Free Introductory Lecture
July 25th, 7-9 PM in Laguna Beach
Download PDF flyer and directions
- Introduction to Ayurveda
- Constitution and balance
- Food as medicine
- Balancing through opposites
- 14 tips for healthy eating
- Questions and Answers