AYURVEDIC PERSPECTIVE ON MEATS
The Best Spice Combinations for MeatNordic countries seem to specialize in tasty, easily digestible roasts. My Norwegian grandma used rosemary, garlic, and mint jellies to make her roasts both delicious, and light on the stomach. Take a look at these lively spice combinations for your roasts.
Meat is heavy. That is why we like it when meat is tender and dislike a dried out steak or chicken breast. So, spice it while cooking to aid your body in digestion. Here's how:
How Much Meat Should I Eat?A meatball size portion of meat (1/4c) eaten daily with vegetables and grains is an appropriate amount that your body can process fully.
Ayurveda gives many guidelines for eating meat. Meat consumption is also made more complicated by GMO, pesticides, hormone use, etc. Choose organic, hormone-free meat whenever possible.
Choose quality over quantity. In spending more money on less meat, you will find greater satiation because the food will have better taste, and a richer nutritional profile. Think of meat as a flavoring, rather than the main dish, and you will do fine.
When to Eat MeatThe best time of day to eat meat is lunch. Agni, the digestive fire, is strongest between 11am and 2pm. Your body can handle the heavy nature of meat most efficiently at this time of day. A simple dinner of vegetables and grains, with occasional light protein such as fish or chicken, will help you have a comfortable night's sleep, and you will wake up ready to hop out of bed in the morning.
Is Ayurveda Vegetarian?A common assumption is that Ayurveda is vegetarian. That is simply not the case. In Ayurveda, a little of anything is considered medicine and too much is considered poison. The ancient texts of Ayurveda give the usefulness of each product. Meats are recommended as therapy for many ailments. For example, bone marrow broth is helpful for rehabilitation after extended illness.
In general, meat strongly nourishes blood (rakta - the red part of the blood). It also provides protein - needed more and more as a person ages. Finally, meat products contain vitamin B12 - essential to avoid anemia.
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About the AuthorJohn Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda biocharacteristics. His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs Joyful Belly's School of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.
John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, as well as public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well. Outside of work, John enjoys spending time with his wife and 6 kids, and pursuing his love of theology, philosophy, and language.