Ayurvedic Diet & Digestion School
1. Coarsely chop rosemary. Set aside.
2. Add all kofta ingredients to a medium mixing bowl. Use your hands to mix until you reach an even consistency. Shape the lamb mix into long, finger-like shapes, roughly 3-inches long. Arrange on a plate and chill until you are ready to cook them, for up to one day.
3. Heat a large cast iron pan over medium-high heat. Add oil to the pan. When the oil is hot, place the kofta in the pan to cook. Turn every 3 minutes and cook until brown and crispy on the outside. If you like your lamb well done, also preheat the oven to 425 degrees. After pan frying, place on a baking tray and put in the oven for an additional 5-10 minutes, to desired temperature.
4. To make the sauce, add 1/2 cup of water to the kofta pan. Bring to a simmer and stir slowly for 5 minutes until the juices in the pan mix with the water. Pour water into a medium mixing bowl. Add the tahini, salt, pepper and paprika. Wisk until smooth.
5. Arrange kofta on a plate and top with tahini sauce. Sprinkle with paprika and serve with rice or over pita bread.
Increases These Qualities (Gunas)
Ayurveda helps you assess how you feel through the 20 main therapeutic feelings or qualities called gunas. Through the gunas you can articulate, experience and develop sensitivity to the signals your body sends you. Imbalanced gunas are the root of your imbalances. Every guna has an opposite which balances is (i.e. hot balances cold). You create balance by favoring diet and lifestyle choices that increase the opposite guna.
The 6 Tastes
Taste has meaning in Ayurveda, and brings physical and emotional changes to your body. Taste is experienced on the tongue and is your body's reaction to foods much in the same way that your emotions are mental reactions to experiences. 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? Food and herbs with the following tastes could aggravate your symptoms.
The Three Doshas / Body Types
Your body type shows how your strengths, as well as how your body typically goes out of balance. It also shows how your body responds to the environment. Your body type is comprised of certain qualities and affects every part of you - your physical and mental characteristics as well as your personal strengths and weaknesses. This is because your body type is based on how your body uses energy. Ayurveda has 3 body types (doshas), called Vata, Pitta, and Kapha. Vata spends energy. Pitta burns energy. Kapha stores energy. Vata people tend to be easily stimulated, hyperactive, underweight and dry. Pitta people tend to be hot, focused, driven, and easily inflamed. Kapha people are heavy, stable and grounded, but if they store too much energy, they could gain weight easily and have congestion.
HAS THE FOLLOWING
RAJASICRajasic 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.
ALKALIZINGAn herb or food that makes the urine more alkaline (higher pH). This herbal action can be helpful for a number of inflammatory conditions.
PRANAPrana is the Sanskrit word for vital life energy, similar to Qi in Chinese Medicine. Many herbs stimulate your energy, or improve the flow of prana through your body. Generally, prana needs to be increased in spring after a sleepy winter.
OJASOjas is the essence of healthy tissue, immunity, stable energy and happiness. Substances that improve ojas are recommended after lon-term illness, debility, emotional and physical trauma, and even sadness.
TAMASICTamasic foods promote rest, sleepiness and stillness. Examples include wheat, mushrooms.
NIGHTSHADEA member of the plant family Solanaceae. Members of this family have a tendency to irritate the liver and arthritic conditions. Tomatoes, potatoes, eggplant, and bell peppers.
NON-VEGShorthand for non-vegetarian referring to recipes or people who eat a diet that includes meat. Typical demarcation on the outside of a restaurant in India!
FIREResembles fire (tejas) in quality - hot, sharp, penetrating, light, dry.
MUSKYHave an earthy smell to them, such as mushrooms.
AROMATICHerbs or spices with volatile essential oils that present strong aromas. Aromatic oils shock, refresh and numb tissue, with the end result of relaxing, opening and clearing stagnant fluids in tissues.
NUTRIENT Protein, Vitamin B12, Fats
RED-BLOODRed blood (Rakta Dhatu) includes red blood cells and blood vessels.
FATFat tissue (Meda Dhatu) includes adipose tissue and sebum (skin oil).
MUSCLEMuscle tissue (Mamsa Dhatu) includes muscles and ligaments.
WARMS-ABDOMENWarms the muscles and organs of the abdomen, stimulating digestion and metabolism.
|Energy Vitality Strength|
STIMULATES-ENERGYThis category groups thyroid and adrenal stimulating herbs
BUILDS-STAMINAPromotes strength, endurance and resistance in the body. Rebuilds weak tissues after a time of depletion.
|Lung and Sinus|
WARMS-CHESTWarms the chest and lungs, clearing mucus and allowing for clear breathing.
|Mind, Stress & Sleep|
GROUNDINGEncourages feelings of stability and heaviness. Makes you feel settled, mentally relaxed. Mildly sedates the nervous system to ease stress. Can bring a spacey or anxious person back to earth.
|Skin Care & Beauty|
DIAPHORETICAn herb that induces sweating, often by dilating blood vessels close to the skin.
|Find Your Symptom|
STRENGTHENS-RESOLVEIncreases determination and courage by reducing stress and building strength.
About the AuthorJohn 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.