Wednesday, January 18, 2006

10 DAY AYUSHAKTI FASTING PROGRAM

DAY 1: MUNG SOUP

AM: HOT WATER WITH GHEE
FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
DIET: Mung Soup (eat only when hungry and previous meal has digested)
PM: Ghee on temples and soles of feet before sleep
DAY 2: MUNG SOUP

AM: HOT WATER WITH GHEE
FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
DIET: Mung Soup (eat only when hungry and previous meal has digested)
PM: Ghee on temples and soles of feet before sleep
DAY 3: MUNG SOUP

AM: HOT WATER WITH GHEE
FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
DIET: Mung Soup (eat only when hungry and previous meal has digested)
PM: Ghee on temples and soles of feet before sleep
DAY 4: TOTAL FAST

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
T O T A L F A S T
PM: Ghee on temples and soles of feet before sleep
DAY 5: HALF DAY TOTAL FAST

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
HALF DAY TOTAL FAST
DIET: Mand with spices but without Ghee in Evening (chew the soup!)
PM: Ghee on temples and soles of feet before sleep
DAY 6: RESTORATITIVE DIET DAY 1

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
Diet: Eat only Mand with spices but without Ghee today
DAY 7: RESTORATITIVE DIET DAY 2

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
Diet: Mung soup with ghee

DAY 8: RESTORATITIVE DIET DAY 3

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
Diet: Take Peya with spices and ghee

DAY 9: RESTORATITIVE DIET DAY 4

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
Diet: Mung soup and rice with ghee
DAY 10: RESTORATITIVE DIET DAY 5

AM: Hot water with ghee
TAKE FASTING DRINK DURING DAY (MAKE A THERMOS IN MORNING)
SIDDHA PASTE ON NAVEL
AYUSHAKTI HERBS
Diet: Mung soup with vegetables, rice and ghee
NB: Eat only when hungry!

NB: For 10 days following follow Panchakarma diet! No wheat, sugar, tomatoes, dairy products, potatoes, sour or fermented foods or meat. Follow Panchakarma diet. Try to eat foods like just dal, rice and vegetables well spiced with ghee.


FASTING DRINKS

Fasting drink for Pitta Types

4 cups water
2 tsp. cumin powder
2 tsp. coriander powder
20 rose petals (approx. one whole rose) or 1tsp. rose water
4 cardamom

1 tsp. fennel seeds powder
1 pinch asafoetida
4 basil leaves
1 pinch black pepper
½ tsp. ginger juice

Mix everything together in a pan and bring to the boil. Simmer gently for about 5 minutes, remove from the heat and keep it covered for a further 20 minutes. Filter and keep warm in a flask to drink regularly throughout the day.

Fasting drink for Vata Types

Use the same recipe as described above, but add 3 pinch ajwain powder and 1 tsp. ginger powder.

Fasting drink for Kapha Types

2 tsp. ginger juice (squeeze the juice from a few slices of root ginger)
10 basil leaves made into a juice
1 pinch asafoetida
2 pinch black pepper
1 tsp. cumin powder
3 cups water

Mix everything together in a pan and bring to the boil. Simmer gently for about 5 minutes, remove from the heat and keep it covered for a further 20 minutes. Filter and keep warm in a flask to drink regularly throughout the day. If you experience dryness in the mouth during the fast, just add half a teaspoon of liquorice root to the flask.


SIDDHA PASTE

Applying siddha paste around the navel once a day is an effective way to speed up the removal of intestinal blocks and toxic accumulations.

1 small onion
½ tsp. dry ginger powder
½ tsp. ajwain powder
¼ tsp. black pepper
2-4 cloves garlic
2 pinch asafoetida
2 tabs. Suhruday
2 tabs. Anulom

Chop the onion and put it into a blender with the garlic and all the spices. Push everything through a sieve in order to make a fine paste. Crush the medicines and add to the pulp. Apply on the stomach all around the navel area and leave for at least 15 minutes. This paste is also an excellent remedy to apply on any body part that is painful such as the lower back or on strained or aching joints, muscles and tendons.


MAND, PEYA AND VILEPI RECIPES

Mand, peya and vilepi are three types of khichadi. Khichadi is a special Indian dish, which is very easy to digest, highly nutritious and, most importantly, it ignites the digestive fires. All three khichadis are prepared in the same way, but require different amounts of water. The amounts of water given below apply when cooking in a pressure cooker; more water should be added when cooking with a normal pan.

Mand: 1 part rice, split mung and vegetables to 8 parts water.
Peya: 1 part rice, split mung and vegetables to 6 parts water.
Vilepi: 1 part rice, split mung and vegetables to 4 parts water.

Cooking instructions:

Soak the split mung beans for at least one hour before cooking. Heat ghee or olive oil in a pan and add cumin seeds. Then add some finely chopped onion, root ginger and garlic and sauté until golden brown. Stir in 1 tsp. turmeric powder, ¼ tsp. asafoetida, some black pepper, a few bay leaves, ½ tsp. coriander powder and 1 tsp. garam masala. At this stage don’t add salt as it makes the beans tougher, and they would therefore take longer to cook. Add to the pan ½ cup of rice, ¼ cup of mung beans and ¼ cup of chopped vegetables such as carrots, pumpkin, courgettes or asparagus. Now add the required amount of water as stated above. In a normal pan you might need to add more water and cook for about 30 minutes, whereas in a pressure cooker it will cook within about five minutes after coming to pressure.
When the khichadi is ready, ie. the beans have dissolved and the rice has become completely soft and broken up, add a little salt and serve the dish with ghee and freshly chopped coriander leaves.
Mand should have a very watery consistency (blending it in a liquidizer helps to improve its flavour). Peya is like a thick soup and vilepi has a consistency similar to mashed potatoes. Use a thermos flask to take some soup with you when going to work.

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