The Essence of Yoga

Yoga students are confronted with a traditional method of nutrition directly associated with the classical philosophy and with the health practices of Hatha Yoga.

These must be considered and a personal decision made as to whether you will include the natural diet provided in the main by fruits, vegetables, nuts and grain or abstain from meat eating for health reasons, or for philosophic reasons. Usually a decision is necessary, if not immediately, then later, if you seriously wish to study and apply all that the age-old wisdom offers through the Vedic and Yogic teachings.

When first, we are introduced to the yamas/niyamas or the classical ethic stipulations that precede spiritual practice, we read of ahimsa – the yogic ethic of non violence. We are encouraged to contemplate all that is embraced in the practical application of this principle.

In regard to nutrition and the food we eat, however,  many come to realise that they would not eat lamb if they had to kill the lamb for food, nor eat veal if they were directly involved in the unsavoury methods of its production. In our system of living, very different from the natural instincts of animals, the responsibility for killing is passed off onto others.

An intelligent reappraisal of the eating of flesh foods illustrates the fact that there are many questionable points to raise regarding the wisdom of our choices. Any new perspective will motivate us to make changes that we believe are right.

 Avoiding all the complex health issues, or even the moral issues in explaining to others why we are vegetarian is that we love animals!

 

f you are just beginning to consider flowers in your food and extending your interest, you will feel most confident in using the well known traditional ones. However there is quite an explosion of interest in flowers in modern cuisine and you will be assured that the list of suitable flowers will grow as science confirms their safe use in your kitchen.

Flowers are often presented whole in garnishing for their colour and aesthetic pleasure but if they are served to be eaten, great care must be made in their quality and preparation to minimize any of the bitter parts of the flower. Buying flowers are only safe for eating if they are guaranteed to be grown organically for obvious reasons. The safest way is to use them straight from your own garden where no sprays or chemical residues will threaten the quality and flavor of the blooms.

Although each flower is unique, the general rule is to reduce the base of the petal (near the flower centre) or the centre in flowers that have bitter properties.

Perhaps you’ll choose to try only the flower petals for starters. This is a list of popular choices -

Apple and plum blossoms – sprinkled last to a salad preparation or in garnishing savouries

 

Borage – remove the dark part to enjoy the appearance and taste of this blue flowered herb

 

Calendulas (English or pot marigolds) – sometimes called ‘poor man’s saffron’ adding colour to rice dishes and soups or used fresh in salads

 

 

 

Carnations – these vary according to species but often a spicy flavour

 

 

Chrysanthemum – popular in Chinese foods and drinks

 

 

 

    Cornflowers – another delightful blue coloured flower- also offers a     pink form

 

 

Culinary Herbs of all kinds produce tasty and safe to eat flowers or sprays of tiny blooms

English  Daisy – an old cottage limited use ofthe petals in various dishes

 

 

Gardenias – these are best used as garnishing on cold dishes only until subtle ways of using these highly perfumed flowers is learned

 

Geraniums (Pelargoniums)   – these petals are tops for colouring as well as flavouring salads

Gladiolus – popular as a flower prepared by stuffing as a sweet dish (I have no personal experience of this one)

 

 

Lavender – there are many ways this lovely flower can be used including in ice-cream

 

 

Nasturtiums – a fine salad ingredient with typical cress type flavor and lots of vitamin C

 

 

Pansies – velvety affect in presentation of attractive dishes and snacks

 

 

    Roses  – bitter base of petals must be removed before use in dozens of  ways – an adventure!

 

 

 

Safflower – yellow petals also can be used in place of saffron

 

 

 

Snapdragons – good to attract attention of children

 

 

 

Violets – usually candied or chocolate coated as a snack

When viewed from a materialistic standpoint it would seem that substance is our first need in the form of food. Viewed from the spiritual, the first requisites would be the subtler forms of nourishment gained by breathing fresh air, bathing in sunshine, and drinking pure water. The priorities alter with one’s perception but certainly the argument that food is top priority is flawed when we can exist in good health for weeks without food, only days without water, only minutes without air. However, although it may reasonably lose its place as top priority, nourishment through food is certainly top of the list for many of us and assumes a very important part of daily life and often daily indulgences.

The yogi chooses food which is fresh and natural as he sees the natural product is his measure of quality. He judges for himself the degree of prana which foods contain, calling the most vital of them the sattwic, or highest grade food. Consequently he is vegetarian in his eating habits. Manufactured commercial foods are avoided as much as possible as most of them contain little life or prana – and seen as dead food by comparison with vital fresh foods. In addition, commercial foods often contain chemical additives and stimulants and this classes them as tamasic or rajasic foods. Commercial and carbonated soft drinks, coca cola and others, along with alcoholic drinks are either avoided altogether, as in the diet of children, or very limited in their consumption.

It is because of their love of animals as well as their judgement of food quality, that meats and flesh foods are considered devoid of life breath and prana so that the yogi rejects them completely. By comparison, plants are still able to breathe, and have the capacity to revive or to propagate through their seeds – they still have a flow of prana. Although in India raw milk is considered of great value, dairy products in our country are made from pasteurised milk and are advised only in limited quantity, particularly as these products involve the deprivation or suffering of infant animals.

In our country we are fortunate to have an abundance of healthy foods and a wide range to choose from, including -fresh fruits, fresh vegetables, sprouted seeds, nuts, seeds, grains, honey, golden syrup, maple syrup, wholegrain breads, seaweeds, sprouted seeds, herbs and spices. Fungi and mushrooms are considered of great food value in limited quantities providing they are eaten when very fresh.  Herbs, beans, and other vegetables and fruits are of course included in their dried form, as are seaweeds. As far as possible, the diet should be eaten raw. Foods that require cooking should be only lightly cooked as overcooking destroys much of its nutritional value.

A last reminder about food is to consider the importance of chewing food well. It is in the mouth that the pranas are first released at the first stage of digestion. The stomach has no teeth, and relies upon the food being broken down through mastication as much as possible. We are reminded of the cottage wisdom with its advice to take 32 chews to the bite. Not only does it help digestion, it allows us increased enjoyment of flavour!