January 14th, 2013 | Our Food, Probiotics, Raw Milk, Ayurvedic, boiling, coconut water, kefir, pasteurized, probiotics, raw milk, Shaka Vansya Ayurvedic, spices, Vaidya Mishra, warming, yogurt
After about 6 months of moving around too much too keep up with my kefir culture my gut and immune system are much more easily compromised and weak…my liver has been feeling unhappy too. Today I finally had my first glass of homemade raw milk kefir and I am glad to be back on track. In the meantime I received this newsletter from Vaidya R.K.Mishra who is a well known Ayurvedic practitioner from the living Shaka Vansya Ayurvedic system discussing the Ayurvedic perspective on raw milk, yogurt, kefir and healing.
In the following article Vaidya Mishra responds to a few questions around raw milk, yogurt and kefir:
Vaidya Mishra’s response is in italics.
I’m hoping you will be able to let me know Vaidya Mishra’s thoughts about the following questions:
1. Is it okay to drink fresh raw organic milk, cow or goat, without boiling it first? Some people say milk should always be boiled, according to Ayurveda.
December 11th, 2012
This delicious spiced clarified butter is amazing with eggs, popcorn, sauted vegetables of all sorts, lentils, kitfo, on toast, mashed potatoes, hash browns -- pretty much anything. All the spices make it a powerful antioxidant as an added bonus. There are many ways to spell niter kibbeh -- I ha ...
June 1st, 2012
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This is a really delicious recipe and makes great muffins. It can also be made into a loaf of bread which makes a great grain-free raisin bread. 1/2 c honey
1/4 c butter
1 c cashew butter (raw)
2 c almond flour (blanched)
1 t baking soda
1 c raisins
1/4 c honey-candied citrus ...
April 28th, 2010
I never knew I could like liver until I had paté! Fantastic stuff, especially if you have the right combination of spices and a touch of lime or something sour. This recipe uses the wonderful combination of onions, garlic and ginger that I love so much from Burmese and other Asian dishes. Mix and m ...
March 5th, 2010
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November 15th, 2009
Now here is a great alternative for cranberry sauce for Thanksgiving, especially if you like the flavors of Asia this is modeled on Sally Fallon's raisin chutney recipe in Nourishing Traditions. 1 lb (500g) fresh dates (pitted)
1 lb (500g) fresh cranberries
1 t red chili flakes
1/2 head garl ...
July 11th, 2009
Click here for images from market around Yangon. The first time I visited Burma/Myanmar was in December of 1995. We stayed in the YMCA in downtown Yangon (formerly Rangoon) and were harassed by bed-bugs all night. I remember the streets being particularly gray at that time, except for the bright ...
July 11th, 2009
My favorite market in Yangon is the Indian Spice market which is on 26th St and Anawratha, and there I love to buy thick honey-rich sandalwood oil, turmeric, fragrant sandalwood beads, freshly ground whole wheat flour and blocks of beeswax. An old friend hangs around his buddies spice stall, and alw ...
May 6th, 2009
Refreshing recipe for Fenugreek and Fennel Salad Fenugreek: (Trigonella foenum-graecum) called methi in the Ayurvedic tradition, has been a trusted friend of mankind for a long time, perhaps even before crops were cultivated. It is widely used in Ayurvedic medicine and cooking, which dates back a ...