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SVA Kitchen Presents: Baked Protein Vegan Crunch


SVA Kitchen Presents: Vegan Instant Hummus


SVA Kitchen Presents: Instant Vegan Savory Protein Shake


Vegan High-Protein Powder – Recipes and Tips for Different Metabolic Body Types


Juicing is convenient, it’s fast, it’s packed with nutritionally high fresh ingredients. But is it really as healthy as it is made out to be? In ayurvedic terms, of course, it all depends on what’s in it, and when you are consuming it. If we take it one step further, in SVA terms, the formula is simple: you want it to be rich and nourishing, but without suppressing or putting out your digestive fire; you want it to be satiating enough but not heavy and clogging so as it blocks your channels; you want it to balance all your doshas, without aggravating or depleting any of them.

Unfortunately, the juicing gurus mix in ingredients helter-skelter, adding protein powders, dehydrated vegetable powders, soy, etc. Long term consumption will certainly confirm that such recipes cause more harm than good. And it is because so many of my clients ask me about juicing, and want to engage in juicing that I have had to introduce an ancient ayurvedic method of consuming a nourishing and refreshing protein shake on-the-go.

vegan powder 16oz

Ayurvedically speaking, there is a tradition of consuming dehydrated lentil powders, blended in with different spices, in addition to water, or yoghurt, to rehydrate oneself in the high heat temperatures. Inspired by this ancient ayurvedic tradition, and the needs of my current clients, I have put together my  SVA Instant Tridoshic Vegan Protein Powder. A nutritious, easy-to-use powder that you can add to make shakes, smoothies, or even to sprinkle on your cooked rice, salads, or soups. It primarily contains dry-roasted and pulverized kala chana (black chickpeas). In India, kala chana is a low-budget high-protein ingredient used in many delicious recipes. The laboring class in India is said to subsist on affordable kala chana as their primary source of daily protein, especially in the north eastern states of Bihar, UP, and the Punjab as well.

Kala Chana is a variation of the commonly known larger variety of chickpea. Kala chana is smaller and dark in color, and high in protein. It carries a very low glycemic index and is a great source of protein for vegetarians who have sugar intolerance, or are diabetic.

To make our SVA Vegan Protein Shake Powder, I use only black chickpeas and roast them in the sand – according to the traditional method. After roasting, we sieve away the sand. We also remove the tough husk of the chickpeas, which can irritate the digestive track when consumed.  Then we grind the sand-roasted kala chana down to a fine powder. Roasting it this way makes the otherwise heavy chana light and easy-to digest.  This processing also keeps all the components of the raw food intact with no loss of any nutrient.  The shelf-life of the roasted chickpeas is increased as well.  My SVA Vegan Protein Powder is not only tri-doshic but it is also soy and gluten-free.

Nutritional overview of your Instant Vegan High-Protein  SVAShake  

Kala chana is high in protein, low in fat.  Besides building and maintaining healthy muscles, protein is needed to synthesize hormones and neuro-transmitters.  Therefore, everyone can benefit from a quick supplement of high-quality protein in shake form.  However, if you are a vegan, you can use this powder even more liberally in addition to your shakes or smoothies. You can sprinkle it on your food, to supplement for the essential protein you may be missing from your diet.  Kala chana also provides high amounts of dietary fiber needed to help lower cholesterol, regulate blood sugar, and provide healthy intestinal flora and bowel movements.  Kala chana is also a good source of Potassium and Sodium: balanced  source of potassium with low sodium.  Kala chana is also rich in easy-to-absorb minerals and vitamins – especially iron, calcium and folate.


Kala Chana – the Ayurvedic Perspective 

SANSKRIT 6-10-16

Kala chana is a very famous ingredient in Ayurveda.  It has been used traditionally to aid in the control of diabetes and chronic skin conditions.  A good source of protein, it aids weight loss, cardiac health, and cleans the colon.

Bhav Mishra in Bhav Prakash says:

• Harimantha: beloved by God and in the whole world by the people

• Sitalo: Cooling, reducing all pitta and removing heat from the blood

• Ruksah: Dry, reducing kledaka and shleshaka kapha

• Kasayo: Alkalizing, reduces pitta and kapha

• Laghu: Light guna (quality) reduces kapha

• Vistambhi: clogging to the channels

• Jvaranasanah: Helps with fever when it’s caused by ama or toxic build-up

What we see is that although kala chana is hight in nutrient and protein content, and carries the ability to reduce pitta and kapha, it can, on the other hand, increase vata if not properly processed.  Due to laghu guna, kashaya rasa, and vistambhi prabhava (ultimate effect) it can aggravate vata and produce ama.  To remove these undesirable effects, my kala chana powder is processed so as to make it easy to digest. and we hinder its channel clogging effect. We do this by dry roasting it in controlled temperatures in clean sand. Furthermore, prior to roasting, we steam the chana with Soma Salt.  The agneya (full of agni) properties of the Soma Salt reduces the sita (cold) property of kala chana.   The traces of Soma Salt thus help reduce the innate vata aggravating property.  Then, the roasting makes this powder lighter/more digestible and further helps counter vata by removing the vistambhi effect.  One more thing we do is to remove the skin of the chana.  The skin is very ruksha (drying) and even more vistambhi (clogging) than the rest of the bean.  Lastly, I have added mucilage from carob source.  This mucilage is an excellent pre-biotic.  Due to its snigdha (slimy quality) it further reduces the drying, vata aggravating properties.

Helping chronic skin problems: When I was actively practicing in India before moving to the US, I witnessed the tremendous benefits of kala chana for skin conditions that are auto-immune related.  It does so by pacifying kapha and pitta and it cleans pitta from the blood. Also, by unclogging the circulatory channels of the blood it increases rakta agni. Additionally, through the addition of mucilage, it binds amavisha (reactive toxins) and binds garvisha (slow poisons.) The skin’s immunity is also enhanced by the pre-biotic mucilage and – in the case of yoghurt variations – the addition of probiotics.  This way we can help the skin’s friendly bacteria to flourish.

Delicious Instant Vegan High-Protein Shake Powder recipes

Your Instant Protein Powder is ready to eat. Almost. Even with all the processing, the liveliness of black chana is still there.  However, with proper samyog (combination) and proper samskar (processing) the powder can be enjoyed by all constitutions and all types of agni – your body’s digestive power: 1) vishmagni (variable); 2) tiksnagni (sharp); 3)mandagni (slow); and 4) samagni (balanced).

1. Vata (vishmagni): Some people have variable appetite and digestion.  Sometimes no hunger, sometimes high hunger.  In this case use this recipe.  Blend well.


Spring water: 8 oz.

Instant Vegan Protein Powder: 2 TBSP

Raw sugar: ½ tsp.

Soma Salt: add per taste

Lime juice: 1 TBSP

Cumin seeds (dry roasted and ground): ¼ tsp.

Grated ginger (optional): ¼ tsp.

Green chili (optional): small piece


1a) Pro-biotic variation: Same as above with 1 TBSP homemade, fresh yoghurt.  Blend in blender 3 – 5 minutes.


2. Pitta (high agni, high pitta): Some people always have intense hunger and intense appetite.  This recipe is for them.

Spring water: 8 oz.

Instant Vegan Protein Powder: 4 TBSP

Rose Petal Preserve: 1 tsp. or rose powder ½ tsp.

Raw sugar: 1 tsp. (not needed if using rose preserve)


2a) Pro-biotic variation: Same as above with 4 TBSP homemade, fresh yoghurt.  Blend in blender 3 – 5 minutes.

3. Pitta (low agni): For those with heat, acidity, along with poor digestion and less hunger.  Blend in blender.

Spring water: 8 oz.

Instant Vegan Protein Powder: 2 TBSP


Fennel seeds (toasted and ground): ½ tsp

Rose Petal Preserve: 1/2 tsp. or rose powder 1/4 tsp.

Raw sugar: 1/2 tsp. (not needed if using rose preserve)

Clove: 1 bud

Green Cardamom: 1 pod

3a) Pro-biotic variation: Same as above with 1 TBSP homemade, fresh yoghurt.  Blend in blender 3 – 5 minutes.

4. Kapha (mandagni): Best for kapha constitutions and those with heavy, slow digestion and low appetite.

Spring water: 8 oz.

Instant Vegan Protein Powder: 2 TBSP

Black pepper ground: 1/8 tsp

Soma Salt: add per taste

Lime juice: 1 TBSP

Kapha Garcinia Masala: ½ tsp.  First toast in 1 tsp. of Mum’s Ghee


4a) Pro-biotic variation: Same as above with 1 TBSP homemade, fresh yoghurt.  Blend in blender 3 – 5 minutes.

5. Fat metabolism and Weight loss recipe


Spring water: 8 oz.

Instant Vegan Protein  Powder: 4 TBSP

MedAgni Masala: ½ tsp

Soma Salt: add per taste

Lime juice: 1 TBSP


5a) Pro-biotic variation: Same as above with 2 TBSP homemade, fresh yoghurt.  Blend in blender 3 – 5 minutes.

6. Muscle Gain Formula: if your muscle tissue needs more support and nourishment,   boil milk and water together first.

Spring water: 4 oz.

Organic milk: 4 oz.

Instant Vegan High-Protein Shake Powder: 4 TBSP

Ghee: 1 tsp.

Rose Petal Preserve: 1/2 tsp.

Raw sugar: 1 tsp. (not needed if using rose preserve)

Green Cardamom: 1 pod


7. Sugar Metabolism: this recipe will enhance sugar metabolism. Do Not use if you have tendency to low blood sugars or hypoglycemia.  Make the soup mix first by adding and mixing in just boiled water. After it cools to comfortable temperature add the mix and other ingredients.  Blend well.  Drink.


Spring water: 10 oz.

Instant Vegan High-Protein Shake Powder: 3 TBSP

Kerala Soup Mix: 1 TBSP

Soma Salt: add by taste

Lime juice: 1 TBSP


A word on ‘other’ protein powders: One of the factors that made me decide to make this high protein powder was that so many clients were supplementing their protein intake with unhealthy alternatives, such as soy, green peas, and whey powders.  These mixes are very popular in the marketplace.  Let’s take a brief look as to why they should be best avoided.


The problem with soy:  While it is true that soy beans provide a rich source of amino acids, it is equally true that all that glitters is not gold! In SVA, we know to look beyond the label to see a food’s ultimate effect on the doshas, tissues, physical channels, and vibrational channels.  Soy is a major ‘channel blocker,’ consumption of which is suitable only by those doing hard physical labor day in day out – not at all suitable for the diet of the office or professional worker.  Soy is also highly estrogenic and can promote many disturbances in the female physiology.  To avoid such problems and to keep your channels open, steer clear of soy-based protein supplements.


The problem with green peas: Peas and pea-based protein powders are mahavistambhi.  Maha means ‘great.’ That is to say, peas are first-class channel blockers, even more so than soy. They will slow down your overall metabolic system, promote the production of toxins, or ama, and long-term cause many unwanted imbalances. For those who already experience joint pain or joint related conditions, they should avoid them by all means.

Whey or No Way?   Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production.  Not only is it clogging to the channels, whey is very acidic.  We know that our physiology needs good pH to be healthy.  Eating whey provides protein but it will also unnecessarily introduce more acidity into the physiology.  Plus, as a protein isolate, whey has lost the intelligence originally found in its milk source and has become a ‘dumb’ protein.  Dumb foods (less prana) are hard to digest and likely to produce ama (toxins.)


You can also enjoy my SVA Vegan Protein Powder with cooked vegetables. Chop and boil a zucchini squash, add a few leafy greens (kale, swiss chard, etc) or a handful or two of baby spinach leaves, throw in a carrot, etc. Then add your vetetables to your mixture of Protein Powder, in addition to a 1/4 tsp Mum’s Masala, some olive oil, Soma Salt to taste, and a squirt of lime. Blend and enjoy!


I know you are going to love this healthy instant protein powder as much as I do! And I encourage you to get creative with it and come up with your own recipes and email them to me. Enjoy!


“Sattva Vijayanthi: Dispel your Sorrow this Holiday Season”; the “Cloud of Unknowing”; and more! – your SV Ayurveda Newsletter Oct 31, 2019 – #42 Vol 9

When temperatures drop in the Fall, our micro- and macro- circulatory channels shrink, trapping in excess pitta, keeping the nutrients and heat from circulating evenly, and resulting in cravings, specially for sweet and heavy. And if our agni is not sharp and balanced, we end up making ama. With our channels being clogged, the evacuation of toxins is also blocked, and you guessed it, our immunity crashes and we catch a cold or develop a cough. There are many things we can and should do to ward off the seasonal cough and cold. Here are some key practical tips:
  1. Mind your channels: your physical and vibrational channels need extra support when the weather gets colder. Don’t skip your morning self-massage. Even if you have to cut it short in case you are running late, do at least your arms and legs. Some light yoga and/or exercise will do wonders for your circulation as well as mental and emotional balance.
  2. Don’t skip or delay meals: this will further aggravate your pachak agni or digestive fire, make your vata dosha higher resulting in more sugar cravings. Keep your cravings in check with light easy to digest protein – if you are vegetarian, Vaidya’s Vegan Protein shake with Vaidya’s Vegan Protein Powder for example. 
  3. Be Dosha-wise: “dosha” means “fault” or “imbalance.” Nothing more. Being a body-type only means you have the propensity towards particular imbalances. And you can ward those imbalances off before they accumulate. Being a vata type or dosha, for example, only means you are prone to slow digestion, dry skin, a restless mind, etc. This can be corrected. It is not who you are unless you allow your body’s propensity for imbalance to take over. 
Following these three primary tips will help your immunity stay strong so you don’t contract infectous diseases, however, if you find you are contracting something, there are many ayurvedic remedies you can use. In particular one!

Vaidya’s SVA Tribindu spray is a must-have. Tribindu stands for – “tri” for three, and “bindu” for drop. Tribindu is made of 3 ingredients: Camphor, Ajwain, and Peppermint. Vaidya has brought this ancient formula back for us, adding another holy ingredient to it: Tulsi, to make it even more potent. 
How do you use Tribindu?
In India, during the rainy season, disease can be rampant in village settings because of the prominence of water and air-born infections. Vaidya’s ancestors used this formula to keep infections at bay within the individual or in the environment. They would recommend different ways of using it to either cleanse the environment or strengthen an individual’s immunity.
The ancestral SVA healers long knew about the powerful anti-viral and anti-bacterial properties of Camphor, Ajwain, and Peppermint. They also used this formula to help with insect and mosquito bites. In addition, they recommended it for extreme cold weather conditions when the body’s physical circulatory channels are known to shrink. In this case, simply inhaling this Tribindu would help relax and open the channels and support overall immunity – open channels release toxins much more easily and readily. Spray it on a cotton scarf or handkerchief and inhale gently. Or spray it in the room – if you get it in your eyes by mistake rinse off with cool water. Spray it on the soles of your feet at night and wear some loose socks and feel the warmth!

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The Cloud of Unknowing
~ David T Hanson

We are proud to feature renowned photographer David T. Hanson’s beautiful work on our website. David is widely acclaimed for his studies of environmental ruin. In his previous books—including Colstrip, Montana (2010) and Waste Land (2018)—he has exquisitely photographed what we might regard as visual indifference, even devastation, in America’s inhabited landscape.
As a counterpoint to what can only be described as the toxic, he has now made an extraordinary document of sacred, cherished spaces, from Cedar Rapids to Kathmandu. Under the title The Cloud of Unknowing, derived from the expression of a medieval Christian mystic, but equally applicable to the voice of a Buddhist seer, Hanson has redressed the imbalance of corrupted space with places of profound harmony.
In creating this series, he traveled throughout the United States and made seven extended trips to India and Nepal. The photographs grant us access to sacred sites, shrines, “resting places for the spirit,” that transcend religious divisions and suggest a universal point of focus.
From Indian reservations to missionary churches to the temples of the modern world and the ancient, Hanson’s work reveals a realm of contemplation that exceeds geography and survives in the most unexpected corners of contemporary life.

Purchase David’s work directly from the publisher here:
You can also visit David’s website to see his other works and read more: 

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