The third recipe for your beauty: CEREALS AND FRUITS
These are used mainly as flakes (obtained through the mechanic processing of the beans) and as flour. For this type of food you have to combine the fresh, chopped fruits with flakes, water and honey if necessary. Mix the components and leave it for about 30 minutes at the room temperature before serving.
We have to use fresh flour, even home made. Put the flour in a vessel with water, so that the level of the water is 2 cm above the flour. Leave for about 8 hours (from evening till morning). Mix with the fruits and honey.
For KAPHA DOSHA aggravations use buckwheat, corn or flakes or flour, grapefruits, apples, blueberries, lemons, raisins and figs. Persons who want to lose weight should add more fruits and less cereals, and use spices such as cinnamon, ginger, cardamom, coriander, clove, and basil.
For PITTA DOSHA aggravations we recommend buckwheat, wheat and rice flakes or flour, apples, pears, apricots, raspberries, and figs. Persons who want to lose weight should add more fruits and less cereals, and use spices such as foeniculum, mint, laurel coriander, and basil.
For VATA DOSHA aggravations: use wheat, rice and oat flakes and flour, berries, raspberries, pears, apricots, oranges, grapes, lemons, and bananas. Persons who want to lose weight should add more fruits and less cereals, while the persons who want to gain weight may add more cereals, honey butter or cream. Use spices as foeniculum and coriander.
The fourth recipe for your beauty: HERB INFUSIONS FOR REFINING THE TASTE
The infusions are an important supplement of daily meals. The herbs used to prepare an infusion make that infusion stimulating, sedative, tonic, stomahic, carminative, etc. Infusions sweetened with natural honey (not sugar!!!) bring an energetic plus that is not at all negligible.
Generally, an infusion is an extract made of dried herbs and boiled water mixed together for 13 to 30 minutes. This is a simple method, but nonetheless it has certain drawbacks, the greatest of them being the fact that the boiling temperature (100 C degrees) destroys some active principles of the herbs.
In order to avoid this inconvenience, this seemed the alternative: leave the herb in 40 C degrees water for 8 to 12 hours. However, this method also has its own drawbacks, as the temperature is too low to make possible the extraction of some active principles and the need of warmth (so important in Kapha and Vata aggravations) is not met.
Consequently, here is the solution: the combination of the macerate with a normal infusion:
- Place one teaspoon of herb (after preparing the herb with the electric grinder) in 100 ml of lukewarm water and leave for 8-10 hours.
- Filter the macerate and boil the herb for about 15-30 minutes.
- Filter the infusion and leave to cool (until 40-60 C) and then combine with the macerate.
- Sweeten or not and consume this drink immediately after preparation.
This apparently intricate method of preparing an infusion takes the most 10 minutes of your time.
In the context of obtaining and preserving one’s beauty, the daily consume of infusions according to one’s fundamental type is highly recommendable for the normalization of digestion and assimilation, the acceleration of the process of eliminating the toxins, or the normalization of the nervous activity.
Including the infusions made of herbs in your diet is good for your taste, as it becomes refined, and for the regulation of the appetite to the real needs of your organism.
Many women who have turned to a dietician for help have confessed that their uncontrollable appetite for “juicy” food ruined their determination in days or even hours after embarking of a strict diet.
Other women confessed that after observing a strict diet, they returned to their previous culinary habits without noticing. The infusions made of herbs lead to healthy culinary “reflexes” as they refine the tastes, the digestive and post-digestive effects of the foods.
Most women cannot control their body weight because they perceive the sensorial particularities of the foods they eat in proportion of 15% only. On a first evaluation, any questioned woman will answer that she perceives the taste (in better cases the tastes), smell (flavors) and maybe some other qualities of the food: fat, dry, juicy, easy, heavy, etc.
Nonetheless, the brain and the sense organs are structured to such a manner that they can perceive much more. Our brain is structured as a huge database that makes us capable of a sensorial perception of the food in connection with other types of perception, allowing us to elaborate “prognosis” on the effects of the food on our organism.
To sustain this point of view, let us consider the case of an intoxicating meal, causing indigestion. After years have passed since that incident, when trying a meal that resembles to that one, we would say to ourselves even before we realize it: “this food is not good for me. It reminds me of…”
This is a simple expression indicates that a sensorial impregnation of a certain type of food makes our selection “device” conclude instantaneously on the beneficialial or harmful effects of a food.
The infusions act specifically on this inner “selection device” starting from the sensorial perceptions of the food. These perceptions become criteria in choosing one aliment over another.