Inspiration for a vegan diet!

A few days ago I wrote about the yogic diet, which promotes a diet rich in vegetables, fruit and whole grains – what are called sattvic foods in the yogic philosophy.  In yoga philosophy food is categorised in three ways, called the three gunas, which are sattvic, rajasic – foods that are too spicy will over stimulate the mind – and tamasic – foods and substances that one should avoid foods such as meat, mushrooms, alcohol and tobacco which  can depress one’s body and mind.
One of the most lovely additions to my kitchen this year has been a book called The Kind Diet, which I just had to share!  It is such a realistic book about incorporating veganism into your life, whether it is a meal a week or whether you want to become a fully fledged vegan.   The book promotes eating natural and pure foods that will nourish our bodies; eating foods that are in season so that we are at one with nature; and eating foods that are vegan so that we do not hurt our animal friends.  In every way it really is about having a kind diet – kind to you and kind to the world around you.  The book is written by an all-american lady called Alicia Silverstone, who is an actress and who converted to veganism when her energy was low.  She hasn’t looked back, and has found a way to make all her favourite foods using vegan ingredients.
The book is bursting with information about why veganism is important for ourselves and the planet, with plenty of statistics, information and medical evidence at the forefront of the book.  My favourite part of the book however is when you get onto the delicious recipes that Alicia writes about, such as Moroccan Cous Cous with Saffron, Chocolate Peanut Butter Cups, and Candied Ginger Pears.  She even includes some recipes for home brew teas, such as the Cure-All Tea, Phlegm Fixer Tea, and Weight Loss Tea.  The practical and easy-to read lay out of the book includes features such as an easy shopping list for you to take with you to the supermarket, and a weekly meal plan to show you how much variety you can have in a vegan diet – and pictures of handsome and beautiful vegan people and adorable animals to add further motivation!
I had a girlfriend for dinner recently and made the Ginger-Baked Tofu for dinner, which I served with a lemon rice and salad, and it was just delicious – even my omniverous friend agreed and certainly didn’t feel short changed for not having had meat or fish!  Whilst it isn’t a sattvic recipe  (as it includes ingredients such as vinegar) it is a good healthy wholesome meal that would be a good step for anyone who wanted to start incorporating vegan food into their life.  Here is the recipe:
Ginger-Baked Tofu
1 pound of firm tofu
1/3 cup shoyu
1 tablespoon toasted or untoasted sesame oil
2 tablespoons minced fresh ginger
1 tablespoon finely chopped garlic
1/4 cup brown rice vinegar
2 tablespoons umeboshi vinegar
1/2 teaspoon crushed red-pepper flakes(optional)
1 teaspoon brown rice syrup (optional)
Finely chopped scallions for garnish (optional)
 
Cut the tofu in half width-wise, and place each half on its side then slice in half again.  You will be left with 4 tofu “steaks”.  Pour 3/4 cup of water into a bowl.  Whisk in the shoyu, oil, ginger, garlic, vinegars, red-pepper flakes (if desired) and rice syrup, and pour over the tofu.  An 8″ by 6″ Pyrex dish works perfectly.  Marinate for at least 1 hour.
Preheat the oven to 375degrees.  Either drain the baking dish of the majority of the marinade, or place the tofu on a baking sheet and baste with the marinade.  Reserve the remaining marinade.
Bake the tofu for 15 – 20 minutes.  Turn the tofu pieces with a spatula, baste again with the marinade, and bake for 10 – 15 minutes longer.  Garnish with scallions if desired, and serve warm.

* * * * * * * * *

I cannot recommend this book highly enough, it has brought me so much cooking inspiration and made me much more creative in the kitchen!   If you would like to find out more or have a look at more recipes and articles related to the Kind Diet, then visit the associated website: www.thekindlife.com

Enjoy 🙂

 
 
 

What is the role of vegetarianism in the yogic philosophy?

Before I started the Yoga Teacher Training Course I assumed that practitioners of yoga were “supposed” to be vegetarian but I didn’t know why.  I came to this conclusion because I met people who practiced yoga and vegetarianism, and I also visited ashrams where a vegetarian diet was followed.  From this I decided that vegetarianism must be to do with the notion of “karma” that I had heard about and vaguely understood.
But now that I am learning the philosophy of yoga, I am learning that there are many reasons that suggest a practitioner of yoga should be vegetarian.  Whilst these reasons fall under the realm of philosophy, medical and scientific evidence supports them.
On a practical level, being vegetarian can help one’s yoga because it is likely that food will be digested easily.  Of course this is assuming that one is following a healthy vegetarian diet, high in what is referred to as sattvic foods in the yogic philosophy  – a diet of fruits and vegetables and unprocessed whole grains.    Indeed any diet that is high in processed foods, frozen ready meals, and deep fried foods is going to conflict with good yoga practice whether you are following a vegetarian or omnivorous diet.
Beside the belief that sattvic foods should make up the whole or the majority of ones diet, this yogic philosophy of sattvic food alone does not advocate vegetarianism.   Further evidence to support vegetarianism can be found in the Eight Limbs, or eight key principles, that were scribed by the ancient sage Patanjali.
One of the limbs, or principles, concerns Yamas.  Yamas are behaviours that should be dissolved in order to achieve good karma and overall well-being.  One of the Yamas is ahisma, which is translated as non-violence and non-injury to others.  It is clear that following a vegetarian diet is a positive step to committing to dissolving the ahisma in one’s life.
From a scientific perspective, the ideal pH of the human body is 7.4 which is slightly alkaline.  When the body is maintained at this pH level, there will be improved immune function, reduced pain and inflammation, slower aging, and healthier teeth and gums which can help to prevent heart disease.  The simplest way to keep the body’s pH at 7.4 is to eat a diet that is high in fruit and vegetables – a hunter gatherer’s diet as some people refer to it.  In fact, the hunter gatherer diet is what many believe our bodies are originally intended to survive on: human’s lack the powerful jaw and sharp incisors to eat meat, and our intestines are similar in length to other vegetarian animals and not to carnivorous animals.   It has been suggested that humans began relying on meat when their vegetarian sources of food were scarce, and that it has become more of a cultural habit than a physical necessity.
Just as asana can bring about a new level of consciousness of our bodies, our alignment and our physical presence, so too can practicing vegetarianism bring consciousness to what we are eating.  In the yogic philosophy eating is not about enjoyment and, in the extreme, succumbing to cravings and feasting and gluttony.   It is about nourishment and eating enough to support our physical work, and no more.   In today’s world we are all aware of the dangers that obesity can cause, and the damaging effects that it can have on our health. Perhaps the consciousness and awareness that can come from adopting a well-rounded vegetarian diet would address this.
Ultimately, as food is a vital nutrient and our bodies our unique, we must each find the diet that works best for our own selves.  In writing this article I wanted not to advocate or even suggest a particular diet, but to provide a deeper understanding and insight into the yogic philosophy and why practitioners of yoga may choose to follow vegetarianism.

Yoga Philosophy – Yogic Diet

According to yoga philosophy, yogis should follow a lacto vegetarian diet.   In a nutshell, it is a vegetarian diet that includes dairy products but excludes eggs.                                                                            
The dilemma….
Although there are several reasons to follow a vegetarian diet (e.g., physical, spiritual and psychological), the reality is that for many yoga practitioners a complete vegetarian diet may not be appealing or in some instance, not even suitable for their body.  Our eating habits are determined by factors such as personal preferences, cultural, social, religious, economic, environmental and even political factors…. Yes….by all that, think about it (In some countries chewing gum is not allowed, period).
As a result, for some of us, the switch to vegetarianism may be one of the most challenging aspects of the yoga practice. 
I found myself in such dilemma a month ago.  What should I do?  Become a vegetarian overnight?
After reading various articles in the www and more important, after spending time doing “self-analysis”, I was able to answer my question: “I need to stay true to myself and the change will come”. 
Yogis follow the principle: “Eat to Live, not Live to Eat”!  As such, it appears that the main point of the yogic diet is to find a balanced and natural diet that provide you with the nutrients necessary to increase your energy levels ( needed to perform the asanas) and that increase your mental clarity.
Sattvic Food are the ideal group of foods for the yogic diet.  Sattvic foods are pure and provide energy and vitality.  This type of food is tasteful, fresh and if the budget allows, organically grown.  Rajasic (rotten or putrid foods) and Tamasic foods (decomposed, unclean and fermented) should be avoided.
Therefore, if you make the effort to choose your food according to the yogic guidelines listed above, you should be in good shape.  However, if you are seriulys considering becoming a vegetarian, keep reading….
According to experts, it takes only 21 days to change a habit.  Therefore, if you are considering diving into the world of vegetarianism to complement your yoga practice, the change may be around the corner.  If you still considering the option, the following tips may help you during your transformation:

  1. Go Slowly! Start by removing your least favorite meat dish from your meals and replace it with a vegetarian option.
  2. Understand your reasons to become a vegetarian (If you are vegetarian because you don’t believe in animal cruelty, remember that you should not be wearing leather shoes or leather handbags).
  3. Involve your friends and family and ask for their support.
  4. Allow yourself a “holiday”, if you think you need so. At the end of the day…nobody is counting!
  5. Educate yourself! Read, visit a doctor, and talk to fellow vegetarians to get more information.
  6. Enjoy!   At the end of the day, is a lifetime commitment, so you better enjoy it.

Does glucosamine help in improving joint health?

I just bought a bottle of vegetarian glucosamine a few days ago as I heard my knee joints pop during fast knee extensions. I remembered I was prescribed glucosamine sulphate by a specialist in NUS when I had a mild knee joint injury about 10 years ago. The debate is does glucosamine really help in joint health? I wouldn’t trust any salesperson in the supplement store definitely, so no point asking them. But if a specialist prescribe glucosamine, while it is shown in so many internet sites included Wikipedia that there are still no conclusive studies (that’s why it is considered a supplement, rather than a medicine), does the specialist know anything at all?
The next question is: What is glucosamine and where does it come from naturally?

From Wikipedia, “Glucosamine (C6H13NO5) is an amino sugar and a prominent precursor in the biochemical synthesis of glycosylated proteins and lipids. Glucosamine is part of the structure of the polysaccharides chitosan and chitin, which compose the exoskeletons of crustaceans and other arthropods, cell walls in fungi and many higher organisms. Glucosamine is one of the most abundant monosaccharides.[1] It is produced commercially by the hydrolysis of crustacean exoskeletons or, less commonly by fermentation of a grain such as corn or wheat.[2]

Other definitions:

  • Glucosamine is a compound found naturally in the body, made from glucose and the amino acid glutamine. Glucosamine is needed to produce glycosaminoglycan, a molecule used in the formation and repair of cartilage and other body tissues.
  • Glucosamine sulfate is a normal component of glycoaminoglycans in the matrix of cartilage and in synovial fluid.
  • Glucosamine supplements are manufactured in a laboratory from chitin, a substance found in the shells of shrimp, crab, lobster, and other sea creatures.

So instead of taking supplements, why not just eat the shells? Too hard to bite? Anyway, we have HCl in our stomach.
Not for those who are allergic to shellfish and not for vegetarian though.
Then, what about the source of vegetarian glucosamine?
Eat the fungi? or can we manufacture glucosamine from corn? I dunno. Is this a scam by the large corn producing companies in US?
 
Well, one of the way to know is to try it. See if there is any improvement in the joint after 1 bottle.

How I became a vegetarian with Asanas, Ahimsa and Satya.

After a yoga class
At the beginning yoga and daily life were two separate things for me.
After practicing a yoga asanas class, I felt the need to eat a lot. My mind pattern was “you have worked out a lot, now you need to eat” (eg Aparigraha I guess).
Class after class, during asanas, I started to listen to my body more carefully. It was hurting here and there, it was tense in muscles that I did not even know before. Then I realised that my body did not actually need a lot of food and meat after an asana class. My mind was making that up, maybe out of fear. I still continued eating meat after class, but out of mere habit. I could see it but could not refrain from doing it straight away. My mind was craving for food. The craving was intense and well established in my behaviour. Slowly it calmed down … and came back. The principle of “reward after the physical effort” was still strong. Little by little, I realised that I just needed water, fruits and vegetables after a yoga class and not meat as I used to have. My mind got reassured little by little, it calmed down and accepted the fact that not eating meat after a yoga class was sustainable.
 
Before a yoga class
I also felt that eating meat before a yoga class (two hours before) made my practice a little bit more difficult. I felt like an idiot trying hard to expel the toxins out of my body, when I did not need to put them in my body in the first place. I finally gave up eating meat before a class.
Thus, I did not eat meat before or after a class. Since I had class everyday, this how I finally gave up eating meat.
 
Vegetarian, at last
But I was still eating fish or seafood. Then I thought that it was a bit hypocrite. After all, fish and clams etc, suffer the same way when we kill them for our lunch. The honesty, Satya, that  I was trying to practice on the mat by listening to my body in an honest and truthful way, I had to practice it in daily life: I could not ignore the suffering of these animals any more (Ahimsa). It is not because I could not hear their cries that they were not suffering. Yoga is truth. So I should not lie to myself and pretend that they don’t suffer when they get killed.
This is how I became a vegetarian.
Huy
 
 

Toning and Slimming Yoga for the Body

All yoga asanas have a multitude of beneficial effects. Each asana is cleverly designed to address different parts of the body, stretching, and toning various muscle groups and nourishing specific internal organs or system. Many asanas work to regulate the metabolic rate and eliminate toxins from the body. Yoga asanas improve energy levels, calm the mind, tone the muscles, and bring youthfulness and poise to the body. For the body that carries excess fat, many of the yoga asanas may at first be difficult to attain comfortably. However, with diligent practice and perseverance, asanas that balance out the internal systems as well as tone the muscles will also reduce excess fat.

Many asanas work on nourishing specific internal organs or system and help to regulate the metabolic rate and eliminate toxins from the body. Sarvangasana (shoulder stand) and sirshasana (headstand) are two postures that are thought to assist weight reduction. While holding in Sarvangasana, the metabolic rate is believe to double. The regular practice of Sirshasana is thought to reduce the size of the stomach and hence regulate appetite. Yoga asanas improve energy levels, calm the mind, and bring youthfulness and poise to the body. As practice of yoga brings vitality and serenity into our life, harmfful habits such as smoking, alcohol consumption, and overeating will no longer be compatible and will be effortlessly discarded. The overconsumption of food is often linked to an emotional need. Relaxation and breathing exercises, whic are so beneficial for calming the mind, will help to break any overattachment to food.

Some Simple Guidelines for Healthy Eating

* Drink lots of water – two thirds of our body is made up of water. Water is an essential body requirement for maintaining healthy cells and removing toxins from the body. Drink water throughout the day. Get into the habit of carrying water wherever you go and use this to quench your thirst. Decrease the intake of diuretics such as tea and coffee, whic actually decrease the fluid in the cells.

* Eat natural foods – avoids refined foods that are likely to have a high fat, sugar, or salt content. A good way of reducing the intake of toxins is to eat an organic diet. Fresh fruit and raw vegetables in salads provide the minerals and vitamins that our body need.

* Try fasting for a day – to cleanse the internal systems, eat only fruits and drink lots of water and fruit juices. Do not fast if pregnant or breast feeding.

* Eat smaller meals – food should be consumed according to the body’s requirements. Practicing yoga postures is a good way of regulating the body’s need.

* Chew your food well – the breakdown of food begins in the mouth. By chewing meals well, the body is able to derive the nutrition from smaller intake of food. Sit at the table and take your time over a meal. Experience and enjoy the meal.

🙂

What we need from food?

The human body needs food for two purposes – as fuel for energy, and as a raw material to repair itself. In the proper diet, food has several basic components, such as fibre, carbohydrates, and vitamins. All of these are essential if the body is to function at its best.

FIBRE

Dietary fibre is the indigestible part of the plants in our diet. it is essential for health because it speeds the passage of food through the digestive system, and absorbs harmful substances. Meat contains no dietary fibre, and refining processes remove the fibre from whole foods. Low fibre intake contributes to many modern ailments. Dietary fibre is found in many vegetables, fruits, and cereals. Here some examples of fibre-rich diet ; Carrots, pinto beans, dried apricots, oats flakes, blueberries (i heart), banana, wholewheat bread, brown rice and banana.

PROTEIN

These are nitrogen- containing compounds are necessary for building tissues and repairing cells. Proteins are made up of 20 “building blocks” called amino acids. Eating a variety of protein foods provides all the necessary amino acids. Contrary to popular belief, a fully vegetarian diet does provide enough protein. The protein creates nitrogenous wastes, and the body has to eliminate these. Here are some examples of vegetarian sources of proteins ; Nuts, sunflower seeds, cheese, pearl barley, pumpkin seeds, kidney bean and tofu.

FATS

Fats provide the body with a reserve of energy. Small quantities of fat enable the body to store vital fat-soluble vitamins, such as vit A, D,E, and K. The body also needs fat to buil and maintain cushions for the internal organs, and to make the protective myelin sheaths that enclose the nerves. Fact that fats are made up of saturated and unsaturated fatty acids. Regular consumption of saturated fatty acids overloads the system and can cause heart disease. Here are some examples of healthy fat : soya beans, oils, avocado, sweet corn, olives and peanuts.

CARBOHYDRATES

These compounds are the chemical form in which plants store energy, and carbohydrates are recommended as the main energy source in the diet. Simple carbohydrates can be broken down completely to provide energy. Other, more complex, compounds (including some kind of starch) cannot be digested, and these act like dietary fibre, helping to keep the intestines healthy. Many carbohydrates are broken down into sgards in the digestive system. they are best eatedn unrefined e.g : wholegrain bread, arboreo rice, potatoes, pasta and chick peas. As they are also provide other nutrients. Foods that contain only simple carbohydrates, such as refined sugar, sweets and alcohol, provide only empty calories

VITAMINS AND MINERALS

Small amounts of these are vitals for the proper functioning of the body. Plants produce vitamins (highly complex substances), and also take in minerals (basic elements), so a balanced vegetatian diet provides sufficients quantities of these essentials ingredients, but all fruits and vegetables should be eaten as fresh and as little cooked as possible. Overcooking and processing can deplete even the most nutritious food of its vital components. Here are examples of sources of vitamins and mineral : vit C; blueberries, tomatoes, lemons. Celery for sodium, Asparagus for Folate, red pepper for Iron, and watercress for Potassium.

Our bodies need to take in fuel, in the form of food , at regular intervals. This is digested in the stomach and intestines, which break it down into usable forms. The nutrients are absorbed from the intestines and transported through the bloodstream to all the cells of the body.

After knowing all these informations, I’m thinking it is about time to more aware of what i put into my body and to supply of what my body need to stay healthy.

🙂

Finding sustenance in Singapore

Each time I breeze  into a new place it takes a few days to find a venue that offers a truly satisfying meal for a vegan.  Arriving in Singapore I was not at all prepared, it was late, I was tired, and a strenuous yoga session was fast approaching.
Day 1- I drag myself out of bed, pack the limited supplies that I have ( Icarried these all the way from Australia ‘just incase’) and head out the door.  Asana practice goes well, I devour my goodies but I know a sachet of oats, an apple and one green tea bag  will not suffice for long! I can hear a colourful salad and a just cooked spicy stir fry calling my name. Class finishes and I step out onto the pavement, now where to? Having only been in Singapore for a grand total of 15 hours it seems like an ideal time to explore. My mind is willing but my body is not. I head in the direction of my resting place in hope that I will see something on the way. I am alert looking for anything that could cure my desire.  Nothing, all of a sudden I am at the street across from my hotel and I have nothing in my stomach yet. However I must say, on the walk I saw many promising signs, actually the word vegetarian popped up many times just not the ‘healthy vegan options’ I craved. What to do?
When you stop looking you find what you seek…..
 By now I have entered the new city square mall opposite my hotel. I decide to search for a grocery store as I am sure they will have a fresh crunchy carrot and a bag of nuts to suffice. I scan the shops directory board and something catches my eye, “four seasons organic market and cafe”,  sounds promising. On approach I notice a salad counter with more colour then I have seen on the journey so far, from the menu I order a stuffed mushroom burger. It comes (albeit very slowly), I eat, I am satisfied.
Now I have a content tummy I go about ‘googleling’ food options for the coming days. I also ask around at yoga class the following day. Armed with a list of restaurant names, locations,  and a map the coming days lead me to an array of healthy vegan delights!
Places I have experienced so far

  • Salad stop Very tasty salad and wrap options made fresh to order. Also ‘create your own’ options so everyone gets a chance to be innovative!   www.saladstop.com.sg
  • 7 sensations  This place is a winner!!! The first and only place thus far that I have encountered an authentic, fresh, crisp, meat free Vietnamese fresh spring roll. I truly relax in a new city when I find this, they are one of my favourite things to consume! In addition the menu offers a diverse mix of dishes including salads, currys, and noodles.                     www.facebook.com/pages/7-Sensations/60651191134
  • Living greens A menu where every option is vegan friendly certainly put this one on the ‘must try’ list for me. The options are varied and creative with daily specials to keep things interesting. I absolutely love the quiche, certainly a dish that a vegan would not usually consider! (Living’s quiche is made with tofu and vegetables)                         www.livingreens.com.sg/
  • Real food  Creating meals with quality ingredients is real food’s philosophy. Sounds good! While the menu is generous in both size and variety, there are alot of non- vegan dishes. I am a little disappointed when I discover a number of items have been removed from the menu (including my beloved fresh spring rolls). They do however make tasty mixed vegetables with options of brown rice and whole grain noodles.                                                                                                    www.realfoodgrocer.com/

For now I am slowly working my way through the list with only a few destinations left to try out. I anticipate quite a few return trips as well as numerous accidental discoveries now that I have found my ‘exploration groove’. One thing I am still craving; a huge bowl of assorted vegetables with tofu…. fresh, light, and a little spicy! Any suggestions please pass them on.
For when I return to Australia and my kitchen this is the first thing I will cook!
Vegetarian San choy bow
Ingredients (quantities of all is dependant on individual preferences)
Onion
Garlic
chili
soft tofu
eggplant
capsicum
broccoli
(any other vegetables you wish that can be cut small and cook quickly)
Soy sauce
oyster sauce (vegetarian)
Chinese five spice
coriander powder
Fresh coriander
Lettuce cups
Fresh lime (to squeeze)
 
Method
Chop all vegetables into small cubes ( 1 cmx1cm or smaller)
Heat pan, add onion, garlic, chili, eggplant, capsicum, let brown.
Add all other vegetables and a cup of water cover to let steam briefly.
Add sauces and spices and soft tofu, stir until heated through and all vegetables are to your liking.
Serve in fresh lettuce cups garnished with fresh coriander and lime to squeeze
Try it out and enjoy!!

Evidence to support a plant-based diet

For a long time I have believed as an O+ blood type, I should stick to a diet consisting largely of animal protein. However when I started the 200 hour teacher training course with Tirisula Yoga, I found eating a meal with meat the night before significantly affected the way I felt during asanas the next morning, due to the time taken to digest. In addition eating anything particularly spicy (or Rajasic) made me feel very heavy and lethargic during the next days activities. After completing the course, it has changed the way I eat and how I feel about food, and because of this change I was interested to find out more about what the benefits are of a plant based diet.
1) Due to excessive consumption most of the animals we eat are over farmed and diseased. To combat infections such as Staphylococci, livestock are administered antibiotics, which in turn enter our bodies when we consume meat, with harmful results. Research also suggests that meat farmed in the U.S contains dangerously high levels of deadly pesticides.
2) Environmental reasons – 3 x more fossil fuels must be burned in order to produce a meat centered diet rather than a meat free diet. Therefore our mass consumption of meat is rapidly depleting the world’s natural resources, a reduction in the consumption of meat may help to slow global warming.
3) Reduction or elimination or meat eating could also reduce world hunger. An acre of land can produce 40,000 potatoes or 250 pounds of beef. Using grazing pastures to grow vegetables instead of rear livestock could therefore significantly increase the availability of food for all.
4) Too much protein can be harmful. Excess Urea produced by protein metabolism, can cause kidney damage. Excessive protein consumption can also produce ammonia, another Nitrogen byproduct of protein metabolism and cause dehydration and calcium deficiency.
5) Research suggests a diet containing large amounts of protein (including dairy) can contribute to the development of cancers (such as breast, ovarian, colon, stomach and prostate). Meat eaters also take in a greater amount of cholesterol from meat, putting them at greater risk of heart disease and heart attacks.
6) Other diseases associated with consumption of meat (according to research) are: strokes, constipation, arthritis, migraines, ulcers, kidney stones, hiatus hernia, gallstones, hypoglycemia, diverticulitis, osteoporosis, kidney diseases, asthma and trichinosis.
7) Biologically humans are not designed to eat meat. We have much longer intestinal tracts (around 12 meters, depending on the size of the individual) then those of the typical carnivore, whose intestinal tracts are very short. This allows rotting meat to be expelled quickly without putrefying within the body, as sometimes occurs in humans. The law of Karma and the first Yama within the eight limbs of yoga, states we should not harm or injure another living creature. The pain that you inflict on others will rebound upon you, and you ‘reap what you sow’. A yogic diet is one that brings inner peace to the body and mind and encourages spiritual progress.
There are many environmental, ecological, ethical, physical and spiritual reasons to move towards a plant based diet (without suppressing the desire to eat meat). Simply reducing your consumption of animal products may not only enable you and your family to stay healthy for longer, but will improve the environment and others life’s in the process.

 

Drink up with a smile

Our most precious resource is what makes us what we are. A fertilized egg is 96% water. At birth a baby is 80% water, as a child matures the percentage drops and stabilizes around 70%. The human body is mostly made up of water. So how can so many people not drink enough and expect their body to function as it is meant to? By the time you are feeling thirsty, it’s possible that you are already slightly dehydrated. The colour of your urine is a great indicator. If it is clear or very pale yellow you are hydrated. If it is a darker shade you should go and have a drink of water.
By drinking enough water you are assisting your body in metabolizing stored fats and helping maintain proper muscle tone.  Water helps with digestion, the absorption of food, the regulation of bodily temperature and blood circulation, the carrying of nutrients and oxygen to the cells and it aids in the removal of toxins. Water also helps with the movements of joints, and helps protect tissues and organs in the body. Most importantly water will prevents dehydration.
There are many benefits of drinking water but your benefits can be enhanced by first changing the energy of the water before drinking it. A study by Masaru Emoto shows the makeup of the water can be changed. In this study he took photographs of the water crystals when the water was exposed to positive and negative emotions or words. Masaru’s study shows that the water exposed to the positive emotions (such as having a label with the words ‘love and gratitude’) formed the most amazing water crystals. On the other hand the water with the label of negative words such as hate or fear would produce very poorly formed or distorted crystals. Masaru believes that everything has a subtle energy and this can be changed by vibration of the objects surroundings. As we are 70% water by taking in water that has a positive energy we will be able to enhance our benefits of the water. Masaru also found that positive talk and prayer also improved the crystal quality.
To get the most out of your water:

  • Paste a positive message on your bottle, facing inward.
  • Energise the water before drinking by shaking or stirring, energy is in the vibration
  • Speak positively to your water
  • Be grateful for every sip of water
  • Make sure you drink regularly throughout the day
  • If you are participating in activity that makes you sweat increase your water intake
  • Avoid beverages such as coffee, soft drink and alcohol, these will only dehydrate you
  • If you are drinking from water bottles it is important to keep them clean and replace them often

By drinking adequate amounts of water that is full of positive energy, you will cause significant improvements not only to your physique but also your attitude and overall feelings of wellbeing and success associated with all aspects of your life. Go and drink up with a smile!!