Turmeric is the main ingredient in many Indian dishes. And it has many beneficial properties and applications, including: treatment of gallbladder problems, indigestion and infections; used for Alzheimer’s disease, arthritis, asthma, athlete’s foot, boils, colic, dermatitis, diarrhea, gas, high cholesterol, inflammation, intestinal pain, irritable bowel syndrome, psoriasis and yeast infections.
You want the spices in your food to enhance the dish you are preparing rather than overpower it. Many spices release their flavors and aromas best when sautéed in ghee (clarified butter) or oil. Some can be dry-roasted, which changes the colour and aroma of the spice; the best example of this is dry-roasted cumin seeds. When roasting spices, make sure you remove from heat when aromas are released and continue stirring or shaking to prevent burning. Look for organic whenever possible, and store in airtight containers away from heat and light.
Choose More Satvic Foods
The qualities of satvic foods produce calmness, clarity and creativity in the mind, and health and vitality in the body. Examples of satvic foods are: organic fresh fruits and vegetables, raw honey, grains, beans, lentils, almonds, unprocessed milk, ghee, nuts and seeds. These foods are moist, sweet, fresh and soft, have delicate flavors, and should be served at room temperature.
The opposite of satvic foods are tamasic foods, or processed foods. When we eat tamasic foods, it brings: dullness, confusion, inertia, ignorance, and attachment. Examples of tamasic foods are: foods that are aged like cheese, leftovers, fried foods, frozen foods, homogenized foods, fermented foods, red meat, alcohol, and mushrooms. These foods are: dry, old, stale, rotten, heavy, dead, processed, preserved, tasteless, and hard for the body to process.