STEP
BY STEP
APPROPRIATE
and DIVERSIFIED DIET
|
|
Objective
|
|
Spiritual
progression |
spiritual development |
|
Environmental
mindfulness |
development of
of life force , of light quotient |
|
Mental
Health |
development of consciousness |
|
Emotional
Balance |
emotional mastery |
|
Physical
Balance |
physical mastery |
"POSITIVE"
MELTING POT
-Balance
-
Appropriate -
Diversified
Nutritive -
rich
in life force
Glucide
VATA
enzymes
Breakfast
teas
fresh
Proteine
PITTA
calories
Lunch
juices
cooked
Lipide
KAPHA
healthier
foods
Dinner
fermented
conserved
Minerals,
Vitamins
Supplements
PROCESS
FOR SELF-ENQUIRY – SELF DIAGNOSIS – PRACTICE
The different steps are
1-Awareness – sensitisation
2-Analysis of our diet
3-diagnosis
4-goals and priorities
5-identification of tools :
diet, herbs, drinks, supplements,
shopping, storage, preparation
6-Life plan -strategy
-daily rhythm
-weekly programe
-monthly cycle
7-autoinduction to
reprogram automatic pattern
8-Practices
9-auto evaluation
10- adjustment
-As little
meat as possible (preferably poultry and fish)
-Cereals (possibly integral) seeds, nuts, grains
-More
vegetable and fruits as possible (a lot of greens. leaves rich in chlorophyll; a
lot of betacarotene, (yellow, orange))
-More raw and living food as possible (Juices, sprouts, greens, herbs,
salads, fermented foods)
-Herbal teas, supplements
AT WHICH STEP ARE WE?
|
Step 0 |
Random, chaotic, and thoughtless eating |
Too much meat, sugar, drugs, coffee etc... |
|
|
Step 1 |
Mindful diet avoidind unhealthy foods (coffee, tea, meat,
fats, sugar, tobacco syndrome) |
Start
from what is familiar: chicken fish,, meatless entrees, pastas, eggs, milk products. More
cereals, legumes, nuts,fruits |
two vegetables in your menu? -Pasta, vegetable, cheese... -fish, 2 vegetables... -fish, vegetable, salad... -baked food, cheese, vegetable... -rice, vegetable, vegetable... -soup, salad, good bread... -a big mixed salad with 9 ingredients... |
|
Step 2 |
Mid point |
Dairy foods, grains, nuts, beans, peas, seeds
(fish) Yeast, soy products,
sprouts, seaweeds, sesame seeds, |
-Limit dairy food max once a day -try one meal a week of soy products or grains -fresh vegetables, raw or cooked |
|
Step3 |
Towards Vegetarian
-lacto-ovo-vegetarian
-macrobiotic diets
-natural hygien2 (fruits and vegetables)
-raw and living foods -vegans , only plants |
-More vegetable proteins (nuts, legumes),
largely vegetable diet , high in vitamin A, C and calcium, potassium -macrobiotic foods -Dairy foods sparingly -Flesh food no more than once a week |
A
question of balance
- largely vegetable diet tends to be low in B
vitamins, on calcium, on iron -fruit-and vegetable diet is surprisingly low
in carbohydrats |
-choose good health
food stores
-Be careful on storage
-creative cooking
-fresh food
(greens, nuts, sprouts, herbs, spices, juices ) added in cooked foods
-reduce cooking time
-choose
adequate food preparation : fresh, fresh processed, sprouting, fermenting,
steamed, baked,
sautees, deep=fried, soups, stewed,
etc.
NEW ORGANISATION OF MEALS:
-composition of menu according to constitution, season, health
-specific menu according to objective
FOOD COMBINING
-fruit with fruit
-no protein with starch
-no fat with protein
-no fat with starch
-green vegetables with protein or starch
-melon
alone
VATA-PITTA
, KAPHA
|
Balance
VATA |
Balance
PITTA |
Balance KAPHA |
|
1)food:
hot, heavy and oily (avoid,
cold, dry and light) 2) preferable:
tastes: sweet, sour, salty
(avoid
pungent, bitter, astringent) 3) bigger quantity |
1)
food: fresh and liquid
(avoid
hot food) 2) preference:
tastes sweet, bitter, astringent
(avoid pungent, salty, sour) |
1) food
light, dry and hot (avoid
heavy, oily and cold) 2) preference
tastes: pungent, bitter, astringent (avoid
sweet, salty, sour) |
INGREDIENTS TO BALANCE VATA, PITTA , KAPHA
Vegetables
Cereals, Oils
Condiment
Fruits
Dairy Food
Legumes, meats
Spices
Beverage
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