Sattvic diet is a diet based on foods in ayurvedic and yogic literature that contain the quality (guna) sattva. In this system of dietary classification, foods that decrease the energy of the body are considered tamasic, while those increase the energy of the body are considered rajasi
A sattvic diet is meant to include foods and eating habits that are “pure, essential, natural, vital, energy-containing, clean, conscious, true, honest, wise”. A sattvic diet can also exemplify the religious principle Ahimsa, the doctrine of non-violence, or not causing harm to other living things, which is one reason why yogis often follow a vegetarian diet.
A sattvic diet is a regimen that places emphasis on seasonal foods, fruits, dairy products, nuts, seeds, oils, ripe vegetables, legumes, whole grains, and non-meat-based proteins. Some sattvic diet suggestions, such as its relative emphasis on dairy products, are controversial.
A sattvic diet is sometimes referred to as yogic diet or yoga diet in modern literature. In ancient and medieval era Yoga literature, the concept discussed is Mitahara, which literally means “moderation in eating”.
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Āhāra (आहार) is Sanskrit name which refers to food. Āhāra is not something which gives only energy for doing work and to sustain life, but it plays major role in achieving and maintaining good health and healthy life all over.
As a wellness chef I integrate the ancient ayurvedic philosophy and modern scientific nutritional aspect of cooking methodology to provide Tridosha(vata, pita and kapha) balanced diet to attain the wellness of a person in all the levels, in such a way that it is easily feasible and can be practiced in our fast moving day to day busy schedule.
The Food you eat can be either the safest and powerful mode of medicine or the slowest form of poison.
Every person has their own prakriti (body constitution). According to the prakriti type and vitality of a person the doctors prescribes the diet which is suitable for them.
Then starts the diet journey here. We collect seasonal and organic fruits and veggies from our kitchen garden and farm. The healthy diet not only comes from the fresh fruits and veggies, It comes by the right combination of ingredients at right time and climate with the right cooking style and methodology. When we combine Viruddha Āhāra (Antagonistic food), like heated honey, honey and cow’s ghee in equal portion, milk and consuming cold water soon after drinking hot tea, all these can lead to illness depending on individual’s weakness, rather than good health.
In this competitive world we come across so many advertisements which claims in quality and health benefits, but it is a great task to find out which one is exactly best.
In naad cuisine and our preparation, we combine freshly prepared natural ingredients instead of processed and stored one to create the most delicious and healthy dishes. We aim to preserve the nutritional integrity of raw ingredients by minimizing the processes involved in preparing them.
When we prepare food, it is essential to know how to cook without losing the nutritious value – the right method of cooking. Some food should be cooked in closed vessel, some in open, some should be boiled, some should be steamed. It should not be overcooked or less cooked. Mainly about pressure cooker, certain foods heavy to cook or heavy to digest needs to be cooked under pressure like meats and easy to cook and easily digestible foods like vegetables, white rice, dal etc., should be cooked in open pot rather than in pressure cooker.
Cooking is not the end process, then comes how to serve. You may think that what is there in serving. Yes, serving place a major role. When we have a course menu, what to have first? Is that soup or sweet? what kind of diet in which time?
Food should be served in a way that all the easily digestible items should be taken first, from soup to dessert. Heavy meals should be in the morning and lunch, dinner should be the lite one. Even the temperature of food matters. Food should not be very hot or very cold. It should be warm enough. The portion varies from person to person but it is important to stop the eating when you are satisfied, not when you are full.
Then comes usage of salts. Now a days we are using more of fortified salts which ideally hastens our bodies absorption quality compared to natural one. Hence its better to use rock salt or unprocessed sea salt for healthy food.
Mindful eating is the healthy eating habit. Ayurveda says more than what you eat, in which state of mind you eat matters. Avoiding the usage of gadgets and other activities while having food will help you for the better digestion and better health. Drink your food and chew your water.
Remember: “What You Eat is What You Are”. So, Choose Right, Cook Right, Eat Right and Live Right and Be Healthy.
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In Ayurveda, Ahãrã or food is one of the three pillars of life, which plays a major role in both prevention and cure.
All meals at our wellness Centre are prepared in accordance with the tri-dosha style of cooking and are administered to guests to help balance out their doshas or bioenergy.
Meal plans are customized for each guest keeping in perspective their individual body types, medical history and health objective. The food at Naad is vegetarian, cooked in a combination of desi ghee and cold pressed oils with ingredients that are freshly sourced from neighborhood farms and our own vegetable gardens on site.
