HOT CEREAL WITH TAMARI, GHEE, AGAVE & BLACK PEPPER |
How to Make Hot Cereal with Tamari, Ghee, Agave & Black Pepper
SERVINGS: 1 PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES
INGREDIENTS
| 1 tsp | |
| 1/4 c | |
| 1 pinch | |
| 1 tsp | |
| 1 pinch | |
| 1/4 tsp | |
| 1 c | |
PREPARATION
Boil amaranth with the water until soft. Place in a bowl and drizzle remaining ingredients on top.
How Can Hot Cereal with Tamari, Ghee, Agave & Black Pepper Make You Feel Great?
AYURVEDIC ANALYSIS
Salt, ghee, and agave balance the drying qualities of amaranth. This dish is ojas building and a good rasayana. The black pepper helps with digestion.
WHAT IS HOT CEREAL WITH TAMARI, GHEE, AGAVE & BLACK PEPPER?Salty, buttery amaranth with black pepper has a warm hearty and healing taste. Tamari adds a sour twist, a surprise. Sticks to the ribs.
WHY SHOULD YOU EAT AYURVEDICALLY?
Eating Ayurvedically makes you feel nourished and energized. An Ayurvedic diet is
tailored to your individual body type and the specific imbalances you are working with
at any given time. Foods that supplement your specific body type’s needs and digest
easily create your menu. Watch as you eat less but feel more satisfied because what you
are eating truly nourishes you. Since Ayurveda believes all disease begins in the digestive
tract, food is your first medicine. By eating a healthy diet that’s ideal for your body, you
experience optimal health. LEARN MORE
Is Hot Cereal with Tamari, Ghee, Agave & Black Pepper Good for Me?
Find out by taking this free, easy quiz.
You'll learn your body type, and whether Hot Cereal with Tamari, Ghee, Agave & Black Pepper is a good fit for you. Time to complete: approximately 1 minute.
MEDICINAL QUALITIES
INCREASES
Increases These Qualities (Gunas)
Functional Ayurveda helps you assess imbalances through 20 main characteristics
( gunas).
Aggravating these characteristics weakens your body and causes imbalance.
By knowing which characteristics are habitually imbalanced in your body, you will be able to identify and correct imbalances before you get sick.
Every characteristic has an opposite which balances it (i.e. hot balances cold).
You restore balance by favoring diet and lifestyle choices that increase the opposite characteristic.
Learn More
| CLEAR  ABOUT CLEAR GUNA
Clear refers to anything that cleanses or flushes out wastes, or that digests ama.
LEARN MORE ABOUT CLEAR TOXIC  ABOUT TOXIC GUNA
A substance that causes toxicity in the body, or that harms the body.
LEARN MORE ABOUT TOXIC COLD  ABOUT COLD GUNA
Cold refers to anything that reduces body temperature, metabolism, and blood flow.
LEARN MORE ABOUT COLD | TASTES
The 6 Tastes
Taste is used to sense the most basic properties and effects of food.
Each taste has a specific medicinal effect on your body.
Cravings for food with certain tastes indicate your body is craving specific medicinal results from food.
Taste is experienced on the tongue and represents your body's reaction to foods.
Sweet taste causes physical satisfaction and attraction whereas bitter taste causes discomfort and aversion.
Kapha should use less sweet taste while Vata and Pitta would benefit from using more sweet taste.
One of the first signs of illness is that your taste and appetite for food changes.
The six tastes are sweet, sour, salty, pungent, bitter, and astringent.
Do you crave foods with any of the tastes below?
Learn More
| SWEET  ABOUT SWEET GUNA
Sweet refers to anything builds tissue, including macronutrients such as carbohydrates, proteins and fats.
LEARN MORE ABOUT SWEET | DOSHAS
The Three Doshas / Body Types
People tend to get sick, over and over again, due to similar causes and habitual imbalances that are unique to the person.
Your body type summarizes this tendency, showing you the 'type' of conditions and imbalances that frequently challenge your health & wellness.
Using body type, you can also identify remedies likely to improve your strength and resiliency.
Your body type identifies physical and mental characteristics as well as your personal strengths and weaknesses.
The calculation of your body type is based on your medical history.
The 3 functional body types
(doshas),
are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Catabolic individuals tend to break down body mass into energy.
Metabolic individuals tend to burn or use energy.
Anabolic individuals tend to store energy as body mass.
Catabolic people tend to be easily stimulated, hyperactive, underweight and dry.
Metabolic people tend to be rosy-cheeked, easily irritated, focused, driven, and easily inflamed.
Anabolic people are heavy, stable and grounded, but if they store too much energy, they could gain weight easily and have congestion.
Learn More
| | HAS THE FOLLOWING | EFFECT:
Rajasic RAJASIC
Rajasic foods stimulate desire or nervous energy. Red meat, high protein food, garlic and onions stimulate desire. Rajasic foods include chili peppers, coffee, and anything that stimulates movement.
LEARN MORE ABOUT RAJASIC
TYPE:
Grains
CONTAINS:
Allergens, Soy, Gluten GLUTEN
A constituent of wheat, barley and rye that is sticky, heavy, and cold. Many people are allergic to gluten.
LEARN MORE ABOUT GLUTEN |
MEDICINAL PROPERTIESExperiences are Personal
Experiences vary according to the person and constitution. Individual results may vary.
The list of actions below has not be approved by the FDA and should not be used to treat a medical condition.
Energy Vitality Strength:
Are you struggling with your health?
Learn how to feel your best
by balancing your diet in just a week.
LEARN MORE
How to Use Food Ayurvedically
HOW DOES EATING AYURVEDICALLY MAKE YOU FEEL?
Eating Ayurvedically makes you feel nourished and energized. Food digests with ease when
right for your body type (dosha). Healthy digestion is seen as the cornerstone of well-being in
Ayurveda. Healthy digestion generally prevents illness. If you do get sick, a strong digestive fire
reduces the severity of illness and increases your resilience. It also improves your mood. Once
you begin eating Ayurvedically, you will feel refreshed, vital and strong.
About the Author
John Immel, the founder of Joyful Belly, teaches people how to have a
healthy diet and lifestyle with Ayurveda.
His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful.
His online course Balance Your Ayurvedic Diet in a Week provides tools for gracefully healing with Ayurveda to thousands.
John also directs Joyful Belly's School of Ayurveda
, which specializes in digestive tract pathology & Ayurvedic nutrition.
John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.
John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his 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.
Read more
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Hi John. Should this be 1/2 c water?
- Robert, Albuquerque, NM , 01-09-11 ( Reply) I use a lot of water when cooking my grains so they are easily digestible. Kapha types can use less water than me.
I tried cooking amaranth even in pressure cooker. no luck.I really like my cereal soft and mushy like oats. That did not happen. How should Vata people eat amaranth? any tips in cooking is greatly appreciated.
Anandi, saratoga, california.
- anandi, San jose, CA , 09-18-11 ( Reply) I found that the softer I wanted my grains the more water I add to had. This will increase the cooking time and therefore exposure to heat. Soaking grains from 3 hours to 30 minutes before cooking is also recommended for a softer texture.
- Keith Goduti, Pelham, NH , 06-29-12 ( Reply) |
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