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.

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 

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!

 

https://www.svayurveda.com/wp-content/uploads/2016/06/SVACafe5_Ashoka1.mp3

Sometimes, despite our best efforts, things get so very rough, that we end up
emotionally ruffled. That’s life calling on us to put out the best we’ve got! But then
again, sometimes we feel down and out and blue for no apparent reason.
That’s when things are alarming. It’s ok to feel sad if you are experiencing
challenges; but what’s going on when you wake up feeling listless and
lethargic?
Did you know that recent scientific research has established a link between
inflammatory conditions and depression? Findings state that many cases of
depression may be caused by an “allergic reaction to inflammation” (http://
www.feelguide.com/2015/01/06/new-research-discovers-tha-depression-isan-
allergic-reaction-to-inflammation/). The key to connecting inflammation
with depression is a protein called called “cytokines. ” Tim de Chant of
NOVA writes: “Inflammation is our immune system’s natural response to
injuries, infections, or foreign compounds. When triggered, the body pumps
various cells and proteins to the site through the blood stream, including
cytokines, a class of proteins that facilitate intercellular communication. It
also happens that people suffering from depression are loaded with
cytokines.” So watch out for emotional imbalances when, of course, you are
going through harsh traumatic events, but most of all, when you are inducing
inflammation in your body through an imbalanced diet and lifestyle –
consuming foods in high sugar, transfats, not getting enough sleep, letting
stress build up with no relief, etc.
But the connection between feeling down and managing your overall health
to avoid triggering inflammation is not new to Ayurveda! The scientific
discovery, no doubt, will herald new strategies to combat emotional
imbalances and help those struggling with it. However, while it may take a
while for scientists to fully uncover the workings of depresssion in relation to
inflammation, Ayurveda clearly explains and addresses the profound link
between inflammation and emotional balances. You could look at it in terms
of your body’s dosha-s, in terms of Vata, Pitta, and Kapha.
In ayurvedic terms, emotional strength or weakness depend primarily on the
state of sadhak pitta – the pitta subdosha in charge of the heart. The Sanskrit
Sutra says: “Sadhako Hridaya Stitaha” – sadhak pitta resides in the heart,
particularly orienting the emotional heart. Remember we have to take into
account sadhak pitta and sadhak agni – they are not the same. Sadhak pitta is
the fuel that the heart runs on to process emotions and grief; while sadhak
agni is the flame that fires up the sadhak pitta, so that thoughts and feelings
can be transformed and delivered to the brain center. Yes, all thoughts and
emotions get “cooked-up” and processed in the heart, with sadhak pitta and
sadhak agni first. So if there is an imbalance in your sadhak pitta or sadhak
agni, then the transformation of the emotional thoughts will not be optimal
and the messages relayed to the brain center will carry that mark. The brain
gets colored by what it receives from the heart and it cannot alter it. When
the brain gets messages laden with grief because the heart could not process
them, then there are further chemical mechanisms that are triggered releasing
more cytokines and leading to further inflammation resulting in deeper
sadness, or sorrow.
If, however, the heart clearly processes and digests emotionally charged
experiences and events, and sends clear signal to the brain, then the brain
further supports the physiology with healthy signals and the process of
grieving, or of overcoming emotionally overwhelming obstacles is tackled
successfully. The individual learns and moves on to happier instances.
In ayurvedic terms, then, we have to keep our sadhak pitta in check. There are
a few things to consider here. In SV Ayurveda, we know that the balancing
factor of sadhak pitta resides in avalambak kapha. This is a kapha sub-dosha
that resides the lower back and the lower spine. Avalambak kapha gives
stability to emotional energy.
Yet another subdosha involved in maintaining a balanced sadhak pitta is
prana vata. If prana vata goes off, sadhak pitta is sure to follow. To balance
prana vata, you need to maintain optimal levels of tarpak kapha. Tarpak kapha
resides in the brain and spinal fluid. It keeps mental energy or stamina in
check. This would be the doshic explanation to warding off depression or
being able to process harsh emotional experiences and sorrow.
But in practical terms, as you are aware, in SVA, an alkaline antiinflammatory
diet is the number recommendation. No balancing of any
subdosha or anything else will work unless you maintain a good SVA Diet!
Current research findings mention the health benefits of curcumin (the active
chemical molecule of turmeric) and its anti-inflammatory properties.
However, eating an inflammatory diet and then taking Turmeric or Curcumin
supplements or shakes will only further aggravate your body. In SVA, we learn
also how to properly use ayurvedic herbs that can support our physiology’s
intelligence to take care of itself. For example, we NEVER consume raw
turmeric. Rather, we cook it in ghee. Ghee is known to pacify sadhak pitta
and prana vata. So adding turmeric to ghee and consuming it thus is ideal.
Ghee also supports avalambak and tarpak kapha. Ayurveda has known about
the deep connection between depression and inflammation. But there is
more! More than just turmeric in the ayurvedic pharmacopeia.
Did you know that all the key ingredients that Ayurveda recommend for
depression also happen to be great anti-inflammatory agents, and carry
anti-inflammatory properties?
In my Shaka Vansiya Ayurveda lineage, we correct emotional
imbalances by addressing inflammatory conditions arising out of pitta and
pitta subdosha aggravations. For example, the bark of the Ashoka tree. As its
name indicates, a-shoka, as in “no-grief ” or “un-grief ”

– we know the potency of this plant in helping one handle emotional
challenges, as the Sanskrit sutras clearly state it:
But if you go in-depth, and look at the properties of Ashoka, you will find
that it is highly astringent, that is: it alkalizes the cellular system, and has a
deep anti-inflammatory action in the body. According to Bhav Mishra in his
Bhav Prakash Nighanthu, verse 48 says:
Ashoka

Ashoka pacifies cellular aggravation of pitta. Aggravation of pitta can result in
acute dehydration, burning, and drying of the cellular system, creating
inflammatory toxins in the blood. Ashoka is the best plant to address this
condition.
In addition, in the Raj Nighantu, verse 56, we read that Ashoka is cooling; it
is hridya, nurturing to the heart. It also is known to pacify burning, and
fatigue arising due to pitta aggravation.

My father was very well versed in using Ashoka in so many different ways
and through different delivery systems. However, he also always added rose
petals with it, to create a synergistic vehicle to further support and magnify
the healing and balancing properties of Ashoka. The aromatic principle of
rose petals, along with their similar cooling and soothing chemical properties
further help support sadhak pitta and sooth the heart and body, calming the
mind. Rose and Ashoka together help for a faster and deeper relief from grief
and emotional upset. But I have also added more. I use DGL, which is
deglyzerised licorice. Ample research lists the anti-inflammatory properties of
licorice and its health benefits. But in SVA, we only use it as a deep pittapacifying
ingredient for the heart, stomach, liver, and cellular system.
One thing is crucial for your to keep in mind, and that is: the epicenter of
pitta is the stomach, and then the liver. So the health of the stomach and the
liver support the health of sadhak pitta. This, in a nutshell, gives you the key
to the food-mood secret. If you are eating high pH alkaline antiinflammatory
foods that are keeping your stomach and your liver balanced
and cool and happy, then you will be able to overcome any/all emotional
challenges. We learn with Ayurveda not only the importance, but also what it
means to have a holistic approach to a health issue, and how and why it needs
to be addressed that way. Now in practical terms, here are some things you
can do if you are experiencing some emotional ups and downs.
Feeling blue? Here’s what you can do!
Make sure you are eating good SVA food – preferably prepared with SVA
Pitta Masala and pitta pacifying ingredients such as summer squashes,
coconut, good healthy protein. Adding takra, or fresh buttermilk to your
lunch.
Do not skip or delay your meals to keep all pitta doshas in check.
If your liver is hot, apply DGL on your liver everynight before bed.
But more than anything else, make sure to add Ashoka to your daily life and
routine, because the Sanskrit sutra-s remind us of its healing powers.
Remember, the verse says ashoka is ‘shoka nashini.’

Bhav Mishra in the Bhav Prakash says this is one of the very balanced herbs
to pacify sadhak pitta and ranjak pitta together without aggravating tarpak
kapha or avalambak kapha. That’s why in my lineage we have been using
ashoka for centuries to pacify sadhak pitta along with ranjaka pitta. This gives
people emotional strength to fight day to day emotional challenges. Ashoka
also takes care of pitta related hormonal imbalances where women’s
reproductive organs have excess heat. These conditions impact sadhak pitta
on a deeper level.
I have created several products in the past such as Ashoka TD Cream;
Ashoka Roll-on: Ashoka HMN drops; and Ashoka Plus Capsules. They are
already helping so many people through the Samadhi Set or independent use.
But there is no limitation on the creative use of these kinds of divine herbs
because ashoka comes in the category of Divya Aushadhi – divine herb. It is
very sattvic and Tridoshic. Moreover, it has no side-effects – only all sidebenefits.
My newest formulations with Ashoka are Ashoka Tea and Ashoka with
Magnesium Massage Oil: Ashoka Tea is a unique combination of shoka
harini ashoka and somanasya janani rose. The idea for this tea was in my mind
since long time. Shoka harini ashoka with somanasya janani rose mixed
together synergizes one another to enhances bliss. The rose petals are
organically grown in India and hand-picked.
Then I added a little DGL to pacify ranjaka and sadhaka. So, this trio takes
care of the grief, enhances bliss, pacifies deeper pitta, and neutralizes the acid
of the stomach. Even though simple, it make for potent pitta and all pitta
sub-dosha pacification.
The Ashoka with Magnesium Massage Oil offers additional support.
Sometimes when someone goes through emotional challenges the need more
than one thing to help them. Many people already receive additional support
of Ashoka through my Ashoka Transdermal Roll-on and Ashoka TD
Cream. The massage oil adds yet another and stronger delivery medium.
Magnesium acts as a yogavahi – carrier and catalyst – for Ashoka, as well as an
independent nutrient for emotional challenges. Ashoka with Magnesium oil,
by applying it all over the body (except head and face), you harness the power
of Ashoka as it gets absorbed by your cellular system. Apply the massage oil
20 minutes or so before shower. Cover yourself and leave it on for 20 minutes.
Then wash it off in your shower – you can use my Real Rose or Ashoka soap.
Ashoka, Bliss-Giving Tree: Available in several therapeutic forms and
delivery systems: oral, transdermal, and transmucosal:
• Ashoka chaal (bark): Ashoka chaal (bark powder) delivers the physical
qualities of the herb and is the ideal delivery system if you want to use
Ashoka to help reduce burning (deha) in the body, and improve the
body’s internal environment so that bad bacteria cannot thrive
(krimijit).
• Ashoka Plus Capsules: Delivers the physical molecules of ashoka in a
convenient-to-use capsule form.
• Ashoka Transdermal Cream: Ashoka Transdermal Cream is one of the
creams used in Vaidya Mishra’s famous Samadhi Set, a wonderful
preparation for meditation.
• Ashoka Herbal Memory Nectar: When ashoka is taken in the form of
this herbal memory nectar, diluted in water, and sipped throughout the
day, the thirst quenching ability of ashoka is at its best. It also delivers
ashoka’s dehajit prabhava (its ability to remove excessive heat in the
body).

• Ashoka Massage Oil with Magnesium: This medium delivers ashoka’s
power quickly to the cellular system with the help of Magnesium – a
much needed ingredient by many.
• Ashoka with Organic Rose Tea: A new, Synergetic blend to help
remove grief and sadness and support emotional bliss in a single cup.
• Ashoka Herbalized Soap: Enjoy ashoka’s complexion enhancing
property (varnya prabhava), delivered transdermally while you bathe.
With this Ashoka Herbalized Soap, you will feel the subtle effect for
removing grief right away, and the transdermally absorbed molecules of
ashoka will also help to bind toxins in your blood.
Ashoka also has many other remarkable properties for health on a direct
physical level
1. Sheetala veerya (cooling potency) and sheeta guna (cooling physical
quality): Ashoka is excellent for removing excess heat (daha) from the
body. In fact, this sheetala property cools sadhaka pitta (the subdosha
governing the heart) and contributes in a physical way to ashoka’s
vibrational ability to remove grief.
2. Krimijit: Ashoka is described in the Sanskrit text Bhavaprakash
Nighantu as krimijit (bacteriostatic). While ashoka does not directly kill
bacteria, it helps normalize the pH of the colon, and of the body in
general, so that it becomes a bad environment for bad bacteria to grow.
When the body is too acidic, pathogenic bacteria thrive, and our
friendly bacteria and immune systems suffer. When it becomes more
alkaline, bad bacteria don’t do well, and our friendly bacteria and
immune system do better.
3. Kashaya rasa (astringent taste): This rasa of ashoka contributes to the
alkalinity of the body and the colon.
4. Tikta rasa (bitter taste): Bitterness stimulates liver function. When the
liver is working better, there are fewer acidic toxins in the blood, giving
the body a more normal pH. Also, when the liver is functioning better,
there is less inflammation due to toxins floating around in the body.
This relaxes the immune system so that it can focus better on killing
pathogenic bacteria, instead of being involved with inflammation.
5. Finally, on a purely vibrational level, Ashoka enlivens our connectivity
to the infinite field of consciousness, a potent field of vibrational charge
and light. Krimi (pathogenic bacteria), like many bugs, thrive in
darkness. By bringing a vibrational field of light to the body, Ashoka
helps create an environment where karmic energetic “dark bugs” can not
thrive and multiply.
SVA Ashoka Tea: with Ashoka powder, DGL Powder Organic Rose Bud
Powder. Ashoka Tea: Ashoka (a + shoka) means ‘without sorrow’, or ‘no grief.’
Ashoka Tea is made from the bark of the Ashoka tree. According to the epic
Ramayana, Sita (wife of Lord Ram) was captured by a demon and placed in a
grove of Ashoka trees. These trees gave tremendous emotional support to Sita
during her long separation from her beloved Ram.
Ashoka Tea has the unique prabhava (ultimate effect) to remove/cleanse grief
and sadness held in the vibrational heart lotus. This tea gives immediate
emotional support during any time of grief/sadness. With regular
consumption, this tea helps cleanse any long-held grief and sadness from the
heart lotus (vibrational heart.) Rose (taruni) meaning “ever young.” Rose
balances Sadhak Pitta (governs heart) and adds additional support by cooling
and soothing the heart and mind in stressful situations. DGL
(deglycyrrhized licorice) will further cool the system and bind hot toxins
produced by emotional stress.
Directions: Bring 8oz of high pH Spring water to a boil. Turn off the heat.
Add ½-1 tsp of Ashoka tea mixture to your pot. Cover and let it steep for 5
minutes. Filter and enjoy!

 

Disclaimer: This product and statements have not been evaluated by the FDA
 (Food and Drug Administration) and are not intended to be used to
 diagnose, treat or cure any disease. All of the information above is intended to
 be used for educational purposes only and may not be used to replace or
 compliment medical advice.

 

 

Fat, Ayurvedically 

In Ayurveda fat is known to be a “dhatu” – in English we could call this a “tissue” (you have a tissue when similar cells from the same origin together carry out a specific function). In modern biology, we speak of 4 tissues, but in Ayurveda, we speak of 7 physical tissues. In Ayurveda, a tissue plays a very important function, as the Sanskrit sutra indicates: “dharyante iti dhatava.” That is: a dhatu is that which holds our body together, and supports it. In this sense, fat is an essential component, not an extraneous element deposit. Ayurvedically speaking, fat is an essential tissue for the proper functioning of our body’s organs and systems as well as our minds: it lubricates, supply fuel, and energizes the body. In addition, fat is also the raw material for the bone tissue. Without fat, your bone tissue would be starved and crumble. A good healthy fat tissue means good healthy bone tissue – then healthy joints, healthy hair, healthy nails, etc.

In order to have a healthy bone tissue, our fat metabolism must be optimal – we have to fully digest and absorb the fat we eat, so that it can lubricate the body and brain, and support the bone tissue.

What does good fat metabolism depend on? Several factors.

1. A sharp strong digestion at the level of the stomach, in ayurvedic terms, a good pachak pitta. Because in the stomach, fat gets broken down into its elemental molecules as an initial stage.
2. After the stomach, fat travels to the liver to get processed by ranjak pitta.
3. Finally, it reaches the colon where apana agni, the agni or metabolic function in the colon, absorbs it.
4. Along its path, our body must also have optimal “deha-agni” or cellular agni – each cells plays its part in breaking down and helping metabolize the fat molecules that we ingest.

Of course, it’s not enough to have a great healthy metabolism at the stomach, liver, colon, and cellular levels, you also have to eat good nourishing fats, such as: ghee, olive oil, sesame oil, coconut oil, so that you body can be nourishes. If you are consuming processed, synthetic, heavy fats, then you will not get the results you are looking for.

Tips and Ingredients for Increasing Fat Metabolism

When you are eating healthy fats, and have these four factors, your pachak pitta and pachak agni, ranjak bhutagni (the five agni-s of the liver) as well as your apana agni and dhatu agni in optimal shape, then your body will be full of energy without an ounce of extra fatty deposits. With Ayurveda, and particularly SV Ayurveda tips and protocols, you can learn how to take care of pachak agni of the stomach, bhutagni of the liver, agni of the colon (apana agni) and dehagni (cellular agni). To address these four factors plus support pachak agni which breaks down the physical fat molecules here are some simple tips to start with:

1. use ginger: this helps break down fat molecules in the stomach;
2. add turmeric to your food (never raw): to help breakdown fat in the liver; when the liver is happy and healthy, it releases bile that helps to metabolize fat in the colon; this in turn increases agni in the apana area;
3. Cook with fat metabolizing masala or spice mixes, such as the SVA MedAgni Masala, any or all of the Garcinia Masalas (for vata, pitta, or kapha), Mum’s Masala.
4. add methi or fenugreek seeds and/or fresh leaves to your cooking. Fenugreek supports and enhances pachak agni and dhatu agni as well, supporting bhutagni in the liver too.
5. Garcinia cambogia addresses pachak agni and dhatuagnis and apana agni as well.

1.  Indian sarsaparilla, supports medhagni or dehagni, metabolism on the cellular agni level;

But remember, when using any or all of the above ingredients, it is also important to maintain a physically active lifestyle and have a disciplined daily routine of exercise/yoga to keep things flowing.  Another small but crucial detail to help with fat metabolism and is daily (or at least 3 times/week) self or administered massage. Massage helps keep channels open for evacuation even as it stimulates and balances all digestive fires. This is further enhanced when you use “intelligent” massage oils that contain herbal synergies. I specifically recommend my SVA Massage oil with Turmeric and Magnesium.

One last but very point concerns the intake of protein and the good maintenance of your muscle tissue. In the ayurvedic understanding, our tissues are built one of top of the other, one nourishes the other. The muscle tissue nourishes the fat tissue. This means that if your muscle tissue is healthy and happy, it will supply the needed nutrients to your fat tissue. Protein is food for the muscle tissue, or mamsa dhatu. So make sure to be on top of your protein intake – white easy to digest meats if you are not a vegetarian (chicken, fish, turkey, no pork), and if you are a vegetarian, paneer, small lentils, yoghurt, etc.

Eating good fats and protein to help support your fat tissue will inevitably give you results, but you also need to be cautious about one thing. In this day and age, all fat soluble toxins are a big threat for our fat tissue, much more so than a few decades ago. Fat soluble toxins mean that such toxins go and get dissolved and reside in the fat tissue. These toxins can be: pesticides from your fruits and vegetables; chemical harsh cleaning products; preservatives in your personal care products – creams, oral care, etc. all xenobiotics. All fat soluble toxins are stored and saved in the fat tissue, impacting the metabolism of the fat tissue. So whenever possible, try to eat all organic food, using toxin-free personal care, and make sure your environment is also free of toxic fumes. These are all necessary for maintaining a healthy fat tissue.

Sugar metabolism

In ayurveda sugar metabolism and sugar metabolism-related conditions are well-documented. Several kinds of hetu, etiological root conditions, for imbalancing disturbing our sugar metabolism are discussed in all the samhitas, or ayurvedic compendiums. In this article, I want to give you some information you can practically use in your day-to-day life to support your sugar metabolism in a well informed manner. If you have a tendency for hypoglycemia or low sugar levels – do not use any of the recipes discussed in this article.

Ayurvedically speaking, pachak pitta and pachak agni, then ranjak pitta and bhutagni govern the pancreas. The pancreas, as we know, is responsible for producing insulin to metabolize the sugar in the blood, and in the cells. In this sense, raktagni, or the metabolic principle in the blood, plays a major role in sugar metabolism. So here is a very important thing you can do to support your sugar levels ayurvedically.

Keep the Metabolic Flames burning bright

Keep a healthy pachak agni flame in the stomach: the stomach plays a key role in the breakdown and metabolization of sugar and carbs. When we eat, pachak pitta – the fuel of pachak agni in the stomach – has to be intelligent and sharp so as to connect and breakdown the sugar and starch molecules. To optimize your pachak agni and pachak pitta, have some ginger tea, or cook with fresh grated ginger. Add black pepper to your meals. Drink lime juice. All these ingredients help sharpen and unclog pachak agni so good, ama or toxin free rasa dhatu which contains the digested sugar molecules can go directly to the bhutagni of the liver, and support the pancreas which interacts with rasa dhatu. When rasa dhatu is in good shape, then rakta dhatu comes into play to transform the sugar molecules with the power of raktagni. Here insulin plays a major role in supporting the raktagni so that the transformed sugar reaches the muscle tissue and supplies the muscle tissue with energy. Now if any of these three centers of transformation have a problem at all, if all three agnis are high then people can go into hypolglycemia. On the other hand, if any of these 3 agnis or metabolic centers is low, then people go into hyperglycemia. The sugar/glucose content in the blood goes high because raktagni is not able to transform sugar into energy through the muscle tissue (the next tissue after the blood tissue). So how can you support your sugar metabolism ayurvedically to high blood glucose conditions?

Tips and Ingredients 

To maintain optimal digestive fire levels for pachak pitta and pachak agni, it is great to cook with fresh ginger, black pepper, ajwain. These uncover the digestive fire, support the pitta in the pitta in the stomach. To support the liver, which is the next step, always cook with turmeric. And here are some more ayurvedic ingredients:

1. Use kutki in your herbal water – a couple of pinches;
2. Neem leaf powder:  a couple of pinches in your herbal water;
3. to support the pancreas for cooling, use jamun seeds;
4. to nurture the tissues of the pancreas, use indian kino;
5. to support the pancreas to increase insulin production/quantity, use Gymnema;
6. karela is good for both the bhutagni of the liver and supplying more prana to the pancreas;
7. fenugreek seeds (not leaves) help increase the stamina of the liver and pancreas;
8. guduchi stem powder also helps to increase the intelligence in the insulin by supporting the pancreas’ intelligence;
9. proper transdermal delivery on the spine of Gymnema, Indian kino, and a special herb called “Saptaparni.” Saptaparini is a rare herb which has been used for glucose metabolism because it supports the liver and the pancreas physically, supporting the physical intelligence, and the vibrational intelligence of the insulin.

All the above listed bitter herbs are full of marut intelligence which supports the circulation and intelligence – circulation between organs and systems. Certain vegetables, such as karela, fenugreek leaves, moringa leaf, moringa sticks also known as drum-sticks, bitter leafy greens, are good for sugar metabolism. However, if you need to maintain your blood thin for medical reasons, you have to steer clear and be cautious with the consumption of dark leafy greens. Leafy greens contain Vit K and can clot the blood and thicken it, creating an antagonistic food-herb/drug interaction.

There is also another key ingredient for sugar metabolism, and that is Cinnamon. Cinnamon can be used either in a tea medium or in your food. Cinnamon helps metabolize and transform the glucose into energy from the blood into muscle.

Eat the SVA Green Protein recipe cooked with methi leaves, and baby spinach, here’s the link to the SVA recipe: https://www.youtube.com/watch?v=Fw99ChA_uXI

Incorporate karela as a vegetable in your diet – to the SVA youtube channel, SVA Health, for recipes with Karela. Here are some recipes for Karela. https://www.youtube.com/watch?v=IpD-TgGvVAQ;     https://www.svayurveda.com/?s=karela  Drink instant karela soup mix – once or twice a day – visit www.chandika.com for the recipe and more information.

In general, to maintain optimal blood glucose levels it is important to eat frequently, 4-5 times a day, smaller easy to digest meals. Fasting is contraindicated. Regular use and consumption of both vegetarian and non-vegetarian protein is recommended. In addition, an awareness of the glycemic index of fruits is key. Avoid fruits with high sugar content and favor those with low glycemic index, such as cherries, kiwi, blueberries blackberries.

Mind your grains: favor barley, wild rice, over white rice.

Use kala channa as a good source of vegetarian protein with a lot glycemic index.

Drink my SVA Gymnema Brew: a special all ayurvedic brew of gymnema and other ingredients, with Indian kino.

All Moringa products help support sugar metabolism, you can choose from a wide variety of moringa products – moringa soup mix, moringa tea moringa leaf powder; at www.chandika.com.

 

The  verdict is clear, Ayurveda and modern toxicology both recognize and confirm the health hazards of of mercury. Mercury naturally occurs in the environment and exists in different forms. It is a constituent element of the earth, like lead or cadmium, and is a toxic “heavy metal.” Heavy metals are elements that  are dense in molecular structure and noted for their potential toxicity, for the human physiology and the environment. Mercury, along with some other elements such as lead and arsenic, all appear in the World Health Organisation’s list of 10 chemicals of major public concern. Innumberable scientific studies have confirmed that acute or chronic health effects may occur when individuals are exposed to or ingest mercury. In ancient ayurvedic formulations, there are guidelines to alchemically transform this toxic substance into a medicinal product, however such preparation literally takes innumerable years and requires strict and complex protocols hard to complete. Mercury has classically been used in ancient ayurvedic formulations as a catalyst to increase the potency and action of herbal synergies; it is still used in modern dentistry for amalgams. However, mercury remains a potent neurotoxin and should be avoided by all means.

According to the ADA (American Dental Association) dental amalgams that contain mercury are safe, despite compelling evidence that shows how dental amalgams slowly but steadily release mercury in the form of vapor every time you eat, drink, brush your teeth, or otherwise stimulate your gums. How much mercury are we talking about? A single dental amalgam filling may release as much as 15 micrograms of mercury per day. To put that into perspective, eating mercury-tainted seafood can expose you to about 2.3 micrograms per day — that alone was enough for scientists to call for a worldwide warning back in 2006!  You can read more:  http://articles.mercola.com/sites/articles/archive/2014/08/05/dental-amalgam-mercury-poisoning.aspx. But the good news is that mercury dental amalgams in the United States have been on the decline for decades.  Most dental patients now opt for white composite fillings that contain zero mercury,  providing a more natural look and zero ‘potential’ toxic absorption of heavy metals through the oral mucosa. However, what do you do if you still carry mercury amalgams in your teeth? Also, what about those of us currently undergoing procedures to remove mercury fillings?  Last, but definitely not least, what about the remains and long-term effects of mercury absorbed in the tissues from amalgams long gone but ‘not forgotten.’

Growing up as the son of a vaidya, and following a lifestyle and regimen of a “vaidya-to-be,” I was exposed to a great amount of knowledge, treatment protocols for diseases, and learnt all things ayurvedic from a young age; however, in my village, and in the villages of my ancestors, we had little need for oral care as we understand it nowadays, as our diets were fully alkaline, and we used natural plant products (neem sticks, etc) and other herbs to clean our oral cavity. Not to mention that the lack of processed sugar goods, as well as our overall lifestyle and routine gave us strong healthy bone tissues and minimal teeth issues!

However, over the past decade and more, I’ve had to create formulations to help with the health of the oral cavity of my clients, namely: I urgently needed to make a product capable of binding and removing exogenous material leaching (or previously leached) into the body through the oral cavity.  That material is of course mercury, composited with other metals to make ‘silver’ fillings. While the SVADanta toothpastes and oral mists that I have formulated have proved to be a great addition to peoples’ daily oral care routines, there was still the need for yet another formula to address mercury toxicity. Mercury (along with lead, arsenic, and other metals) when ingested into the body by any means become ‘garvisha.’  ‘Gar’ means ‘slow.’  ‘Visha’ means ‘poison.’  Garvisha slowly poisons the body over many years.  The effects aren’t felt immediately.  Mercury in fillings leaches out into the oral cavity at a very slow but steady pace, getting absorbed through the oral mucosa, and entering the blood stream silently.

Mercury is very powerful! I remember a science class experiment my classmates and I conducted at our ayurvedic college. We placed an metal pin in a vial of mercury.  A few days later we examined the vial.  The pin had vanished! What had happened to it? The following sutra might help us understand the fate that pin endured:

As we gather from this verse, mercury is called rasa because it can ‘consume’ any metal. The pin was dissolved, consumed by the mercury.

Practical wisdom about heavy-metals (mercury, lead, arsenic) is well documented in the Rasa Tantra texts from the Buddhist era of India.  One Puranic story states that Mercury originates in Lord Shiva’s reproductive fluid, or semen. On the other hand, from his consort’s, Parvati’s menstural fluid, we receive sulphur. What do these stories tell us? Associating mercury and sulphur with the seminal and menstrual fluids no doubt highlights their importance as powerful elements. However, further than that, we also gather that mercury and sulphur share an organic bond: as evidenced in labs, suphur carries the special affinity to bind mercury to yield a third less reactive element, called “kajjali” in Sanskrit. Out of all existing chemical elements,  only sulphur is known to carry this power to bind and deactivate the virulence of mercury, and you will learn that some form or other of sulphur is always used in any kind of chelation to remove mercury.

Last week, I was very happy to launch the SVA Sneha Gandush Oral Pulling Oil, adding one more product to the SVADANTA line. This was yet another important step towards my goal of making total natural herbal oral care available to all. The one formula, however, that was still missing in my oral-care ‘arsenal’ is finally here: Rasa Sodhaka Toothpaste and Oral Mists for Oral Chelation with all natural organic ingredients and in two popular flavors: peppermint and fennel. Here is more about them.

RASA SODHAKA – SVA ORAL CHELATION^TM

With organic Cilantro and Brussels sprouts  

Rasa Sodhaka Oral Chelation Toothpaste – Organic Peppermint^TM (strong potency)

 Rasa Sodhaka Oral Chelation Toothpaste – Organic Fennel (mild)^TM

Rasa Sodhaka Oral Chelation Mouthwash – Organic Peppermint^TM (strong potency)

 Rasa Sodhaka Oral Chelation Mouthwash – Organic Fennel (mild)^TM

Rasa Sodhaka comes in two flavors of SVA toothpaste and it comes in two flavors of SVA Oral Mouthwash.  For maximum effectiveness, one should use both the toothpaste and the mouthwash.

The primary ingredients in these formulas that address mercury in the oral cavity are cilantro and Brussels sprouts.  Cilantro leaf is scientifically famous for chelating heavy metals.  Brusselss sprouts have a naturally occurring high content of sulphur molecules.  Sulphur smells bad, no arguing that.  Kids turn up their noses to Brussels sprouts for a reason!  The Brussels sprouts in the Rasa Sodhaka toothpaste and oral mouthwash also carry the sulphurous scent because organic raw materials are used to prepare the formula. However, with SVA formulation know-how, I have balanced the preparation to make these products as palatable as they can be efficient.

Along with Brussels sprouts and cilantro leaf, I have added binders: slippery elm, marshmallow, and gum acacia (in the toothpaste only.)  Together, they bind toxins, neutralize reactivity, lubricate and protect the channels. The coriander oil synergizes with the cilantro leaf and is more penetrating and detoxifying.  Praval pishti and edible bentonite clay protect and nurture the oral cavity, giving long term benefits. Baking Powder alkalizes the oral cavity and helps with rinsing the mouth.

The peppermint toothpaste and mouthwash are formulated with extra Brussels sprout concentration.  They carrt a stronger potency for greater effect.  The milder fennel-based toothpaste and mouthwash are better suited for pitta types, pitta/vata types, and high pitta who may not like the taste of the higher potency of concentrated Brussels sprouts.

SVA Oral Chelation products have no side effects.  They are useful if you currently have silver fillings; previously had silver fillings, and especially useful immediate post mercury amalgam removal.  All SVA Oral Chelation products are SLS free and Paraben free.