Get ready to meet a life guide who thinks of us and does not impose any prohibitions: Ayurveda. We asked the Ayurveda philosophy and practices to Chef and Food Writer İdil Yazar.
How would you explain this to people who have no knowledge of Ayurvedic nutrition?
Ayurveda is a 5000-year-old Indian philosophy of life. We can also define it as a guide that draws the way for a more peaceful and balanced life physically, mentally and spiritually. It is a life guide that everyone can easily apply and when they apply it, they will notice the change immediately. Also; We can also say that it is a way of life that aims to prevent diseases rather than cure them.
What is your definition of detox in the context of Ayurvedic nutrition?
To create a diet that purifies our body from toxins. Spices, teas, soups; All foods and beverages that are good for digestion come to the fore in Ayurveda.
Which spices are the most important according to Ayurvedic diet and why?
In fact, we can say that all spices that vary according to your Ayurvedic structure and seasonal characteristics. The ones I use most frequently in the kitchen are; cumin, fennel, turmeric, ginger, cinnamon, cardamom.
How can we tell if the ingredients in a recipe are a bad combination according to the ayurvedic diet?
According to Ayurveda, bad combinations are in our body. "but"; that creates poison. However, this produces a toxic effect and can cause discomfort or sometimes serious illness. Therefore, it is very important to listen to our body after every meal.
Food groups that create bad combinations, in general, are:
- Pulses + fruit, cheese, eggs, fish, milk, meat, yogurt
- Eggs + fruit, cheese, fish, yogurt
- Fruit + all foods (fruit can only be consumed with other foods if cooked)
- Cereals + fruit
- Honey + clarified butter, all boiled and cooked foods
- Hot drinks + cheese, fish, meat, starch, yogurt
- Lemon + cucumber, milk, tomato, yogurt
- Yogurt + fruit, cheese, eggs, fish, hot drinks, meat, milk
- Milk + banana, sour cherry, cherry, melon, watermelon, sour fruits, leavened bread, fish, meat, yogurt
To summarize; We do not mix proteins, we consume fruits alone.
Three in Ayurveda "Dosha" of the type "Vata" How did you change your diet after you found out you were pregnant?
I started to give more space to foods that warm the body. For example, spicy drinks, teas and soups. I also found that it tastes better when I eat fruits and vegetables cooked rather than raw. Since the digestive system of the Vata dosha is weaker; I included spices such as ginger, cinnamon, nutmeg, which ignite digestion, into my diet. Other than that, quality oils are very good for Vata. Therefore, meals prepared with plenty of avocado, walnuts, hazelnuts, almonds and ghee are good for me. I am lucky in that sense.
We can balance our elements by pairing which Dosha with which nutrients?
Vata: Sweet, sour, salty, warming and strengthening foods
Sweet fruits, root vegetables, cereals, nuts such as walnuts, almonds, hazelnuts, plant milks
Pitta: Sweet, bitter, dry, body-cooling foods
Legumes, greens such as apple, pomegranate, coriander, dill, parsley, cucumber, vegetable milks
Kapha: Sharp, dry and bitter, light foods
Light grains such as greens, citrus fruits, light fruits, quinoa
It can also be very beneficial for Kaphas to skip the evening meal once a week and drink lemon tea throughout the day.
Why is frozen food considered bad energy in ayurvedic terms?
According to Ayurveda, frozen, over-processed or stale food, "tamas" that is, it creates inanimate and bad energy. It is said that we should consume fresh, organic, seasonal and local foods for balance, vitality, health and good energy. Isn't that what makes sense anyway?
How much of a place do sweets have in Ayurveda, which is seen as a healthy diet or a way of detox?
There are many ayurvedic desserts made with currants or dates. For example, if you cook rice pudding with dates and add spices such as ginger, cinnamon and nutmeg, it will be a delicious Ayurvedic dessert.
Ayurveda recommends avoiding processed sugar whenever possible. For example, raw honey has healing properties but becomes toxic when cooked.
How do you compare traditional Turkish recipes with the healing aspects of Ayurvedic recipes?
As in our cuisine, rice has a great place in Ayurveda. If you clarify the butter and use basmati rice, which is relatively light in starch, you can enjoy rice without losing its flavor. In addition, vegetables have a great place in our kitchen. If our vegetable dishes are prepared according to the seasons and with organic materials as much as possible; There are choices that increase our energy and give vitality.
Why is sprouting important in Ayurvedic nutrition?
Sprouting gives freshness and vitality to foods. At the same time, with sprouting, we can make difficult-to-digest foods more suitable for our body and reduce the burden of our digestion.
Has Ayurvedic philosophy changed your view of regular recipes?
My favorite thing about Ayurveda is that it's not forbidden. I am a person who loves to eat and enjoys food very much. Thanks to Ayurveda, I know what to do when I miss too much. At the same time, I learned to listen to my body more. As I realized what was good for me, my hand inevitably started to go to those foods in my daily choices. I would also like to point out that one of the most important teachings of Ayurveda is meditation. With a more mindful diet and meditation, I feel more balanced.
The views expressed in this article aim to shed light on alternative studies and encourage conversation. These views of the author do not necessarily reflect the views of Be People and are for informational purposes only, even if they contain to some extent the advice of physicians and physicians (medical doctors). This article; It is not intended to replace professional medical advice, diagnosis and treatment, and the information herein should not be relied upon for specific medical advice.
İdil Yazir- Chef and Food Writer
İdil Yazar graduated from Babson College, Department of Entrepreneurship and Marketing. He then worked for Coty, one of the largest cosmetics companies in the world, in New York for two years. He returned to Turkey in 2009 and worked as an announcer. He received professional cooking training at the Culinary Arts Academy in 2013. His experience as an announcer, culinary education and his passion for the kitchen was opened on YouTube in 2015. channel combined with the digital environment. With hundreds of recipes he published and the number of subscribers he created, he became the owner of one of the biggest channels of Youtube in time. in 2018 İdil's Kitchen He started to produce English content by opening his Youtube channel. The author, who also takes an active role in the television world, is on the beIN GURME channel. FROM İDİL He shared the recipes by presenting the program. High quality handmade chocolate brand in 2019 Mi'Cao Chocolates'founded i. Author, who has signed cookbooks as well as being a chef and Youtube career, has three books published so far.