Home' Nova National : NOVA July 2014 Contents novamagazine.com.au
© NOVA JULY 2014 17
is digital too
Website Design for the
Healing & Creative Arts
live co-creative sessions
Tel: (08) 9848 3058
Search Engine Optimisation
Facebook Page Branding
Write a Book Workshop
Call us to discuss your
online presence in 2014
Promotional, Proactive & Profit Centered Websites
User-friendly systems for managing content.
Almonds are also Sattvic and help to
maintain our Ojas. But they are also
quite rich and heav y so don't overdo
them either. Two to four almonds a d ay
is enough. To make them lighter and
easier to digest, soa k them in boiling
water overnight, blanch them (remove
their skins), then dry roast them. A
great way to have your daily dose is as
dr y roasted slivers on top of porridge.
Honey is super Satt vic and directly
nourishes our own life-nectar, Ojas. The
main thing to remember with honey
is to choose the non heat-treated kind.
Ayur veda teaches that when honey is
heated to high temperatures its chemical
composition is altered making it difficult
to digest, with a tendency towards
clogging the channels. So always purcha se
good quality honey that has undergone
minima l processing and don't cook with
it (adding a teaspoon to hot tea is fine).
Honey is another rich food so again,
moderation is key.
Ginger is an amazing spice! It is Sattvic and
a lthough it doesn't nourish Ojas directly,
it promote s a strong, balanc ed digestive
fire. If our Agni is balanced, our Ojas will
be nourished as the end result of tissue
metabolism. And eating ginger with all of
the other foods on this list will make them
ea sier to digest too!
Our final superfood, Saffron, is one of the
most revered of all exotic spices. It has a
strong medicinal action on the blood, heart
a nd reproductive system, is super Satt vic and
a lso potentiates the action of any substanc e
it is taken with, including the actions of the
superfoods on this list! One to five strands
per day is enough to impart its benefits and
it is best eaten after soaking in warm milk.
Be careful not to boil Saffron as it contains
precious volatile oils that will be lost and do not
use if you are pregnant as it stimulates the flow of
blood in the uterus.
So there you have it – my Ayur vedic Super
The good news is that all of these foods are
a lso super delicious! But you may have noticed
that many of them are quite rich, heavy and
difficult to digest, which is another reason
why it is so important to bring your attention
to building a strong digestive fire – so you can
digest and assimilate them properly.
Nadia Marshall is an Ayurvedic Consultant,
Cook, Health Writer and Managing Director
of the Mudita Institute & Health Clinic near
Byron Bay. Their ‘WARMTH’ cookbook is
available as a FREE download from their
website at: www.muditainstitute.com
THE STONE FOR LOVE AND BALANCE
HILLARYS BOAT HARBOUR, HILLARYS.
TEL: 08 9448 5200
OPEN 7 DAYS
Makes 30 – 40 balls
These incredibly tasty morsels make the perfect
afternoon snack. Not only are they delicious and
balancing for our blood sugar, they also contain
three of the Ayurvedic superfoods on our list –
almonds, ghee and dates. Enjoy!
2 tbsp sesame seeds
1 tbsp fennel seeds
2 tsp ajwain seeds
1/2 cup blanched almonds
3/4 cup ghee
1 cup wholemeal spelt flour
1 cup besan (chickpea) flour
1/2 cup LSA mix
1/2 cup of chopped dates and/or raisins
2/3 cup ground jaggery
In a skillet or fry pan dry roast each of the
- t he spices (fennel, ajwain) and then grind into
- t he almonds and then chop roughly
- t he sesame seeds.
medium to low heat and add the LSA mix.
Stir a few times and then add the wholemeal
flour. Continue stirring until it has a nice
toasted smell. Now add the besan flour and
continue to toast, again until it has a nice
roasted biscuit smell.
Remove from the heat and add the spices,
seeds, nuts and dried fruit. Mix well. Add the
ground jaggery and stir through thoroughly.
Allow the mixture to cool for 30 mins until it
is easy to handle. Finally, roll into walnut sized
balls and pop in the fridge to harden. Mmmm
NOTE: For a gluten-free option, substitute the
wholemeal flour with mung flour or just besan
Links Archive NOVA June 2014 NOVA August 2014 Navigation Previous Page Next Page