Vaidya responds to your questions: Moringa leaves or sticks? Moringa for infants? Raw fruits and juices? And more….

Regarding Tribulus capsules:

“Namaste,

Regarding the Tribulus Terrestris capsules:
Could you please point me to the (youtube?) video or any other reference material on Shring Bhasma. I located the video on Yasad Bhasma but not the one on Shring Bhasm.
Can this capsule be taken (i) along with warm milk? (ii) as a hot water decoction (i.e. upon emptying the powder contents)? What mode would be most effective?
Thank you,
Sincerely,
Gaurav N.”

“Dear Gaurav:
Swallowing your Tribulus capsule with warm milk is the most effective option, as the milk will provide an excellent nourishing medium for delivering the intelligence of the herbs. I do not recommend emptying the powder contents and making a hot water decoction because the bitter taste of the herbs contained in the capsule may be nauseating.”


Moringa for Infants?

“Dear Sir,
Can we give Moringa/ Moringa leaves to a 16-month-old baby? Will it cause any ill effect?
Thanks,
Pavithra S.”

Vaidya responds:
“Dear Pavitra: even though Moringa is fully packed with nutrients and ingredients, it is at the same time highly detoxifying. For that reason, it is best not to give to babies. Infancy is primarily a time for nurturing, in SVA we believe babies should only be fed “somagenic” nurturing food such as squashes, oatmeal, rice, etc. We recommend to start introducing a normal adult diet at the age of 5 years and above.”

Moringa leaves or drumsticks?

“Dear Vaidya,
Is eating drumstick vegetable equal in benefit to the leaf?
Thank you,
Martin G.”

“Dear Martin, yes, in some ways,  it is.
However, the Moringa leaf is more detoxifying than the stick. The stick carries more nutritional value. But both the stick and the leaves are nourishing and detoxifying in nature. The leaf has some added detoxifying power to it though. So depending on what protocol you are following, you may choose one or the other.”

Food Combining

“Thank you for the post on food combining. It is wonderful and very helpful. It is an area I know very little about but would love to learn more. Are there any other resources I could use to find out more?
Sidney P.”

“Dear Sidney: This is a vast and central topic in Ayurveda, discussed at length in the classical sourcebook, the Charak Samitha. There are, however, in that chapter, many food items that may not be of interest for our contemporary cultural needs, except for the discussion on mutually contradictory food combinations that include mixing milk and dairy products with other ingredients. However, very soon, I will be writing a detailed article listing mutually contradictory ingredients for this day and age for all those who want to follow SVA guidelines. Stay tuned through our weekly newsletter!”

Raw Fruits and Vegetables

“Dear Vaidya Mishraji,
First of all, thank you so much for the wealth of knowledge that you share with us. I am a lifelong student of Ayurveda and you are my Guru. I have purchased several of your DVDs. I hope one day I am able to meet you in person.
My question is regarding juicing. There is a craze for drinking smoothies and vegetable juices. What it the Ayurvedic point of view for drinking freshly squeezed vegetable and fruit juices?
Thank you.
Purnima C.”

“Dear Purnima: it is true that raw fruits and vegetables are very high in nutrient content, but there are some specific issues which modern nutritional science fails to address.  For one, nutritionally dense raw food has to go through the digestive system, and not everybody’s body is able to digest raw food 100%. When it is not, Ayurveda tells us that semi-digested remains in the body create “ama” or toxins. Ama, in its turn, is the raw material for “amavisha,” a highly virulent toxic build-up which is the root cause of all kinds of inflammatory diseases in the body. Certain raw foods, such as: cucumber, celery, lettuce, are easy to digest and they are ok to have with meals or juiced. However,  heavy duty greens such as: Swiss chard , collard, kale, broccoli, cabbage, brussel sprouts, even arugula – these should always be cooked. They carry sulfur-containing chemicals called “thiocyanates” that can be harmful and imbalancing to normal thyroid activity when consumed raw. However, when they are steamed, and preferably cooked, then they lose that toxic property. The thing is this: for people who have had a not so balanced diet for years, eating preserved foods with bad fat, switching to juicing or raw foods is heaven sent because they find that their bodies get pranically recharged for the first time in a long time. But for people who have had a relatively balanced diet, with good protein, good fat and greens, eating raw is neither a necessity nor desirable. In the big picture, it is all about being able to digest (break-down) and absorb whatever you put in your mouth. Whatever you do not cook on top of the stove, you need to cook inside your body to fully break down and avoid making toxins or ama. But is your metabolism up to it? Do you have a good balance between physical activity and rest? Are all your transformative tissue metabolic fires in good shape? Our digestion and absorption is by and large compromised in this day and age due to the lifestyle we have to lead in urban context. So it is best to avoid raw foods, or eat them in minimal quantities. Same goes for fruit juices. Any liquid, whether water or a fruit juice, will dilute your digestive fire, unless you have added a good amount of, for example, fresh ginger, or some other such spicy ingredient. It is great to have some fruit juices as a refreshing snack, specially in hot weather, in between meals, if they are balanced in the recipe, but best to avoid them with meals. For example, starting your day with orange juice for breakfast, is one of the worst things you could do to your digestive fire! If you are in the mood for some fruit juice it is always nice to squeeze some limes, add a pinch of salt, sugar to taste, and a few sprigs of fresh mint. This is a great rehydrating and refreshing drink. I will be sharing a fruit and vegetables juice recipe in our next issue of the newsletter. Stay tuned!”

Prebiotics from Coconut

“Namaste Vaidya Mishraji,
Your coconut water probiotic recipe has helped me immensely over the last year+. My tongue coating (Ama) had reduced to near-zero at one point. However, this year unfortunately, we are not getting good coconuts in the store. To keep my probiotics up, I’m relying on home made curd/buttermilk. However, I feel that it is missing the prebiotic environment that coconut water provides. So I am wondering if I can put a few drops of your Prebiotic Herbal Memory Nectar in buttermilk to help the “Yoginis” survive better. Or any other suggestions? Am I just imagining this problem?
Thank you,
Sincerely,
Gaurav N.”

“Dear Gaurav,
No you are not imagining it, this is a real problem for some people. While you wait for better quality coconuts to be available in the store you can do the following:
1. Make thin buttermilk  – add 10% yogurt to 90% water, and add 5 drops of the SVA prebiotic nectar to it. It is best to drink this with your meal for example take one sip of buttermilk and then have a spoon of your meal. This should help you. Let us know!”

Helping heal skin scars

“Dear Vaidya-ji,
Thank you so very much for the fabulous knowledge you share with us so
Generously and for the extraordinary products you formulate!
Would you be so kind as to tell us which Chandika products and SVA
Procedures would be best in helping treating recent scars. A friend of
mine had a horrific-looking puncture wound apparently from a black widow
spider. He had a long surgery to remove the necrosis that was as big as
his fist on the back of his lower leg, and the surgeon took a graph
under the thigh and put it on the wound, with success. Now my friend is
looking for the best products to help rejuvenate the skin at the point
where the graph was taken, and to help heal the main site at the lower
leg.
Thank you in advance for any help you can provide!
Wishing you Dear Vaidya-ji,
Joy and Success in Abundance,
Joe T.”

“Dear Joe: here is what your friend can try. On the weekend, apply Lalita’s Pre-biotic CreamClay, and then wash it off. Then apply the Probiotic body cream and leave it on. On weekdays, apply the regular Lalita’s CreamClay, and then use the Aloe and Sandalwood lotion and leave on. Try this, and see if it helps. This objective is to detox the skin locally with the CreamClays and reawaken the skin’s intelligence, in addition to nourishing and replenishing the friendly bacteria of the skin. Let us know if it helps. “

Recipe for daily detox with Moringa leaves

 

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Spring and summer are the season for fresh Moringa leaves. Asian grocery stores carry them on a regular basis, as these are also part of the asian diet. They sell them in big bunches wrapped in plastic.  One bunch will contain many branches with plenty of leaves that can easily last you 2-3 weeks. DSC03565

Take away the amount of leaves that you need to consume for the next few days, and leave the rest on the branches, wrap again in the plastic wrapper and tightly seal to maintain optimal freshness. You can cook your leaves as a stand-alone green vegetable, this will go very well with a side of quinoa or some rotis (indian flat-breads).

Here is a tasty SVA recipe:

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Rinse your moringa leaves nicely with cool water and set aside

  • warm your pan
  • add 1 tsp Mum’s Ghee, or Organic Grapeseed oil (if you are trying to detox your fat tissue and want a lighter lipid base). Grapeseed oil is a very healthy substitute with a high smoke point and a very aromatic flavor.
  • add 1/2 tsp turmeric powderDSC03573
  • add fresh ginger or chilies – if you are not high pitta, these are very good to add to your Moringa as they will help open the channel to support Moringa in reaching deep- tissue residing toxins.
  • Next add your moringa leaves, stir so as to coat nicely with the oil and the turmeric.
  • Lower your flame to a minimum, then add some water to your cooking moringa and let it cook nice and slow to a dark green color. It is important to cook your leaves properly and not consume them raw so you get full benefit of the nutrients and do not make ama or toxins from half cooked Moringa.
  • Let your Moringa cook for 8-10 minutes.
  • DO NOT ADD SALT. You may find that Moringa is salty enough on its own due to its high nutrients’ content. You can decide after the cooking if you would like to add a pinch for your tastebuds. Remember: it is always best to minimize or completely remove salt, even Soma Salt, from your meals when you are trying to detox.

If you do not have access to fresh Moringa leaves, then you can use any of Vaidya Mishra’s formulations with Moringa. SVA Moringa powder mixtures are organic, and originate from India. The Moringa Soup Mix in addition contains spices that are balancing for all doshas, and a delicious mix to your lentils or vegetables.moringasoupmix
The Moringa powder can be added to be cooked with your vegetables at the initial stage when you are warming up the turmeric and the masalas in the oil before adding your protein and your vegetables.
Alternative, you can also use the Moringa tea during the day. It is easy to make and carry and sip on throughout the day.

Moringa Leaves for detox and Nourishment

Moringa leaves come to us with a big profile!Moringa-Oleifera copy
7 times more Vit C than an orange
3 times more potassium than a banana
3 times the amount of iron found in almonds
25 times more iron than in spinach
4 times more calcium than what is in milk
2 times more protein than what is in milk
47 different antioxidants

Moringa has been dubbed the plant or tree that redefines superfood!

Superfoods are substances (fruits, berries, plants) packed with high doses of nutrition – vitamins and nutrients. Current research on Moringa is being conducted to see how it can help with: anemia, asthma, arthritis, constipation, cancer, diabetes, epilepsy, diarrhea, stomach ulcers, gastritis, intestinal ulcers, heart conditions, headaches, high blood pressure, inflammation, kidney stones, thyroid disorders, infections, sex drive, athlete’s foot, warts, dandruff, snake bites and gingivitis. Even for helping stimulate immunity and breast milk production.
But Vaidya Mishra reminds us that Moringa has been used in Indian culture for thousands of years! It is one of the healthiest vegetables because in addition to its nutritional content, it carries 2 essential properties: detoxification and nurturing.
In Sanskrit, moringa is known as shigru – arrow. This is because it has the intelligence to penetrate deep into the tissues and reach the bone tissue, traveling in and deep like an arrow, to mobilizing and pulling out toxins from the bone, and releasing them from the body. It thrives there where other plants and ingredients fail.
Although the plant’s many parts are used – leaves, flowers, seeds, fruit and even bark – in the Vedic tradition, the leaves are particularly favored in cooking, for daily nourishment and detoxification, alone or with some lentils (mung or masoor preferably).
SVA recommends using it daily for nourishment and detoxification because it is very effective in ridding the bone tissue of accumulated toxic waste. Since it targets the bone tissue, it is then also good for the blood and fat tissue – toxins travel through the blood, the muscle and then the fat before reaching the bone as one is built on the other. As a side-benefit, moringa also supports the detoxification of the liver.
There are also some additional benefits of consuming Moringa on a regular basis:
It is great for eyes, skin – it detoxifies the skin and nourishes the eyes
It can help lower cholesterol since it supports the liver and purifies the fat tissue
It can help with joint pain resulting from the local accumulation of toxins because its primary action is to detoxify tissues, particularly the fat tissue
Long-term use supports our immune system.
It is tridoshic – balancing for vata, pitta, and kappa – however, if you are a high pitta body type, make sure to always cook it with a pitta pacifying masala. Alternately, you can use the SVA Moringa Soup Mix which has been formulated to be balancing for all three doshas.

CONTRAINDICATION: do not consume any moringa items or products during pregnancy  as it may cause a miscarriage. If you are breastfeeding, you should also avoid Moringa, because of its detoxifying nature. In addition, it will make your milk very bitter and unpalatable for your infant.