Fruity Tangy Chutneys & Preserves to Balance your Meals; plus: Enliven the Shakti Within – a Workshop! – your SV Ayurveda Newsletter Oct 8, 2020 – #39, Vol 10

Did you know that consuming sweet juicy raw fruits in Autumn is not a good idea? Some exceptions are of course to be considered – pomegranates, pineapple, papaya, and guava-s are ok but other fruits full of soma such as mangoes, cherries, melons, etc, are not ok. When the weather cools off in Autumn, our digestive fire undergoes a change in response to the climate and we have to adjust our diet accordingly. If we don’t and we continue to eat things that are full of soma, such as heavy fruits, our bodies will end up making “ama” – a cold heavy bi-product of semi-digested food. Ama can cause body aches, stiffness, foggy mind, heavy heart, and if left unchecked, can also result in other chronic inflammatory conditions. But come on, who doesn’t want to continue eating juicy sweet fruits into the Autumn? Specially if you are still craving them. Is your craving misleading you then? Not necessarily. That’s why Ayurveda teaches us to cook our fruits. In the summertime, it’s ok to relish them raw, but come Autumn, better to cook them with a piece of cinnamon, or a couple of cloves. Cooking is – at its most basic – the simple act of adding agni to support digestion. You are heating/cooking therefore making more digestible. And we know that this is the best way of consuming fruits when the weather cools off. A little cooking goes a long way. But you can take things to the next level and add spices and condiments. Your imagination is the limit to the preserves, chutneys, jams, that you can make. 
The best part then is that it’s not reserved for breakfast unlike what we have been bred to think. In the vedic tradition, we have special preparations where fruits can be enjoyed along with your main meal at lunch time, or with your dinner as well. Ayurvedic chutneys and preserves may contain some spices or be prepared in such as way so you can enjoy them with any meal any time of day 365 days a year. 
Vaidya Mishra made these delicious preserves and chutneys to help us balance our bodies, hearts, and minds! They complement any meal or can be consumed on their own with some crackers. The Amla Tamarind Chutney is an excellent tomato substitute that can be used for cooking stews or with baked fries – tastes like ketchup looks like ketchup but it ain’t ketchup! It’s best with paneer or other proteins, as the amla helps break down protein molecules and the tamarind supports overall digestion. Choose one or get the sampler basket of all. Try one you’ll love them all! We do too! 

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Empowering Your Divine Creatrix Energy
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We had a wonderful informational session before we get ready for our upcoming hands-on assessment sessions. We inspired each other and are all looking forward to continuing learning together. Happy Marma-ing!
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