The Vegetarian Way
The Key to Health and Happiness
The term Vegetarian is derived from the Latin word vegetal meaning “whole, lively, sound, fresh.” Thus from a Jain point of view, a vegetarian is one who dopes not eat any meat, fish, fowl or eggs. But there are many who consider themselves to be vegetarians even though they eat eggs. There are three categories of vegetarians; 1) lacto-ovo-vegetarians: those that include milk, dairy products and eggs in their diets; 2) lacto-vegetarians: those that include milk dairy products but no eggs in their diets; and 3) vegans: those that do not include any animal; products like milk or eggs in their diets (most even eschew honey).
Since time immemorial, studies and research have led us to one thing that is common to all living beings; the desire tops live and be happy. However, man in his pursuit of pleasure and happiness uses everything and everyone to satisfy this yearning to the extent of hunting, confining and taking the life of freely roving animals. In this way, not only does he abuse living creatures, but abuses himself as hye too is a living creature and cannot remove himself from the universal vibrations of the living, until, subconsciously he reaches a point of hating himself. When one does not have reverence for one‟s life, how can one have reverence for other living beings? To have reverence for oneself, one must be non-violent to oneself which then extends to others.
The first step is to watch one‟s eating habits. One starts to observe
what one puts into the body where the soul is housed. The body is, therefore, provided with healthy and wholesome foods, pure and untainted by blood and negative vibrations. One is often not aware of the fact that when one eats meat, one takes in protein as well as the chemicals which are injected into the animals top control; diseases and fatten them up. One also forget that in flesh, the negative vibrations of pain, fear and rejection do exist, and they permeate the cells of the human body creating there the feelings of fear, pain and rejection. How can one hope to live with good feelings of health, when
negative vibrations blended with chemicals are working in the body? These, then lead to fatal diseases. Statistically, approximately two million Americans die each year of which 68% are victims of the three major chronic diseases in which diet is a major contributory factor: heart disease, cancer and stroke. The foods that have been singled out for special; concern in connection with theses diseases are meat and animal fat. So feed the body with those foods which involve a minimum and violence. Grannies, legumes, beans, vegetables and fruits are goods souses of protein, vitamins, minerals and other nutrients.
One never stops to think that eating meat for palate and stomach involves much pain and torture to a life! A life that cannot be created in the laboratory! A very precious life with a strong will to live! A life that needs time to unfold its own destiny on earth, fopr a premature death breaks the cycle of a natural unfoldment. Leonardo da Vinci rightly said, “The time will come when men will,. Look one the murder of animals as they nor look on the murder of men.”
Here, many ask the question, “Why, then, kill vegetables if not
animals?” The school of Jain philosophy answers this question precisely. Basically, this universe is made up of two substances,. I.e., “living” and “non-
living”. Classified as “living” as human beings, animals, birds insects, smaller organisms, vegetation, air and water. Non-living substances are sand, rock, buildings, trains, cars, machines, etc. Wherever there is life,. There is consciousness, there is a response to stimuli. According to Jain philosophy, all life is divided into five groups, embodying the various stages of evolution. Vegetables are one-sense beings and animals are five-sense beings. Life has top go through a laborious and strenuous proposes to evolve from one-sense top five-sense beings. By slaughtering an animals, one destroys completely the evolutionary progress of that life which it has attained through one destroys completely the evolutionary progress of that life which it has attained through suffering and pain. The vegetable kingdom has not reached the bood “consciousness” which the animals (and humans) have. Where there is blood there are feelings, emotions and possibility to feel deep pain.
Two thousand five hundred years ago, Mahavir, the great teacher of Non-violence, emphasized that thoughts which govern our actions are the products of the food we eat. The food that feeds the system has a definite influence on the person physically as well as emotionally, psychologically and spiritually. Healthy, whole and harmless foods give rise to healthy whole and harmless thoughts. Once our thoughts are harmless and healthy, our actions reflect the same qualities. Weaknesses of character always develop in those who are in poor health. Science discovered in recent years that character and personality are attributes opf the inner workings of the body and have a great bearing upon our success in life and happiness. The personality reveals and expresses itself through the physical body. The expression of the face, the smile; which is the manifestation of joy,. Happiness and compassion, reveal and personality within. Without a healthy body these manifestations would not be possible. Thus the vegetarian way is a key to health and happiness.
Spices & Herbs
Known the world over as the “Home of Spices,” India has for centuries
shared with the world a cornucopia of spices and condiments, thus enriching the ream of the culinary art with this invaluable gift. Long before the rise of the Greek and Roman Empires,. Ships carried Indian spices to Mesopotamia, Arabia and Egypt.
Merchants from far away lands, plying the trade routes of the Arabian Sea and the Indian Ocean, thronged the market placeless, discovering, sampling and buying the various spices. Back in their homeland, the variety of the spices from the strange lands, used primarily as a means of preserving foods from spoilage, were put together in ever-varying combinations to tantalize the tastebuds and entice with heady, exotic fragrances and perfumes. These concoctions and potions were greatly desired by the nobles and aristocrats. High-ranking officials made sure that their storehouses were well stocked with condiments and were willing to spend fortunes to do so. In this way the need and demands for the spices grew greater and greater. Gradually,. The fame of Indian spices tr4avelled far and wide luring many seafarers to the
shores of India, making India the world‟s major producer and exporter of the spices.
Thus, the fascinating history of spices became a story of adventure, exploration, expedition and competition.
Once a royal luxury, it now became everyone‟s necessity. So today‟s
spices, or racks, in jars and all manner of simple and fancy containers, is a common sight on the shelves of every kitchen. With growing awareness of the factors contributing to the state of one‟s health, people are paying more attention to the kind of food they are giving their bodies, and want to know more about their effects and merits. Spices are becoming popular and readily available, and more people are utilizing them in their daily cooking. So I have given a brief description and uses of each spice to provide a general background for the interest and welfare of the readers. Even those on salt-restricted diets need not feel deprived of flavorful meals when spices are judicially combined in the preparation of the dishes.
Altogether there are about 70 spices grown in different parts of the world. But as it would be cumbersome to include all of them, only those spices used in the recipes given in this book are described for the benefit of the cook.
Spices are comprised of different plant components or parts such as roots (horse-radish, leverage, etc.) or rhizomes (ginger, turmeric, etc.) or bark (cinnamon) or leaves (bay leaves, sage, etc.) or bulbs (garlic, onion, etc.) or seeds (cumin, poppy, fennel, caraway,etc.) or berries (black pepper, all-spice) or kernel (nutmeg) or aril (mace) or floral parts (cloves saffron, etc.) or fruits (cardamom, tamarind, etc.)
Spices impart aroma and add zest to the flopped, making the insipid dish desirable and palatable. Their innumerable uses in the kitchen are surely amazing. They are sometimes used as preservatives (especially useful when there were no refrigerators), for example, as with cloves which contain chemical; called Eugene; that kills bacteria. Many spices also have medicinal; properties useful for luring illnesses and correcting many health problems. Spices are also used top activate the secretion of saliva in the mouth. Saliva is rich ptyalin-an enzyme possessing the property of converting starch into
dextrin and maltose (which are simple sugars) causing the foods high in
carbohydrates to digest more easily.
Thus, when the nature and uses of the spices and condiments are discovered and known, it inspires and encourages incorporating them
creatively in one‟s daily cooking.
Happiness By the Cupful
A heaping cup of happiness, A level cup of wisdom,
2 of love and caring, 1 of artful living,
1 of understanding 1 of thoughtful insight,
1 of joyful sharing, 1 of selfless giving,
Mix ingredients together,
Tos in little flair,
Serve to everyone you know
Topped with a tiny prayer,
May every measure of happiness
Be yours for a lifetime!
Gujarati: Prem: Hindi: Prem:
I have found that love is the ultimate spice of life. When used generously, it enriches and enhances the flavor of life as well as food. Remember: before entering into the kitchen check your state of mind and emotions. Be in a centered, loving state when cooking. Cooking with love generates a
tremendous power transmuting food particles into health giving morsels. Love stimulates the necessary enzymes in the body thus making one healthy,
happy and wholesome. Love has the power to change the flat and tasteless food into palatable and tasteful fare.
Love is also important while eating the food. Food eaten with love and appreciation digests well and nourishes the whole body (body, mind and spirit) We must show our family today the advantage of loving vibrations for a brighter and lighter tomorrow.
Here is an example to illustrate how love and hated had ill effects on the human condition:
In a remote village of India there lives a father, mother and their two sons, one of them being a stepson. The mother used to feed both of them lead (a ball made of sesame seeds, coconut and jugglery) daily. After a year, her own son gained weight and her stepson did not show any such improvement. Both the children were served the same food. The baffled father asked the doctor about this. The father was amazed to find put that her own son was always served first,. With lat. of love, affection, care and warmth. But when the stepson was served, she practically banged the plate of lade when she placed it before him. She abused him, hated him for being alive and cursed him. The father immediately realized that lack of love and affection can hinder physical, mental and psychological growth. Hate is like an acid,. Which corrodes the vessel; in which it is stored and the vessel into which it is poured.
I invite you to form your own opinion by experimenting with this secret ingredient and subtle yet powerful principle in your own preparation and presentation and observe the results.
Glossary of Spices
Their Description and Uses
Gujarati: Sowa; Hindi: Valaiti Saunf
Description: Aniseed is a herbaceous plant belonging to the Ajowan (Bishop‟s weed) family grown as a garden herb in India. It is greyish-brown in color having an oval shape. It has a licorice-like smell and pleasant sweet taste.
Uses: It is used in cookery for flavoring confectionery goods, beverages and liquors. It is good for digestion, for colds and used as diuretic stimulant and carminative. Fresh leaves of the plant are used as garnishing and flavoring for salads.
Gujarati: Hing; Hindi: Hing
Description: Asafoetida is the dried gum oleoresin oozed of a Ferula plant species. It is bitter and sharp in taste and gives out a strong pungent smell because of the presence of sulphur compounds. It is sometimes called “Devil‟s
Uses: Asafoetida is used as flavoring for vegetables, curries, pickles, sauces, pules and beans. Medicinally, it is used to correct gastric troubles caused buy over-eating and indigestion. Sometimes it is applied externally on the stomach to stimulate the intestines and relieve gastric pains.
Gujarati; Damaro: Hindi; Tulsi
Description: Basil or sweet Basil; is an annual; herb of the mint family. It has bright green leaves, used fresh or dried as a condiment. The flavor is warm, sweet and pungent, while the fragrance is sweet and pleasant. It can be grown indoors as a houseplant or in gardens in ordinary soil.
Uses: Basil is used in soups, vegetables and certain cheeses. It is sometimes used as a substitute for oregano in pizza topping. It is used in medicine as a stimulant, carminative and diaphoretic. It is very often used for coughs and
colds. In India there is a common belief that a plant of basil; in the house brings happiness.
Gujarati: Kalu Jiru; Hindi: Kalungi
Description: Black cumin is the dried seed-like fruit of a small berg, about 45 cm in height having long leaves, pale blue flowers and black seeds having triangular shape.
Uses: The seeds are considered carminative, stimulant and diuretic.
Gujarati: Kala Mari; Hindi: Kali Mirch
Description: In the international trade market of spices, the volume sale of black pepper of considered to be the highest among the spices and so has rightly earned the title of “King of Spices” and cardamom reign as the „Queen of Spices.” It is a sharp not spice prepared from the dried, mature unripe green berries of a tropical; vine called Piper Nigrum, found and cultivated in hot and moist climate. Black pepper is also processed and sold as white and green pepper. White and green pepper are barriers of the same shrub, but unlike the black pepper, the white is harvested after the barriers are ripe and red in color, the green pepper are picked when the berries are semi-mature.
Uses: Black pepper has a hot, pungent and sharp taste which blends perfectly with the sweet and sour tastes of soups and sauces and is well-known for its quality of correcting the seasoning of various dishes and as a preservative. White pepper is used in products such as mayonnaise where specks of black are not desirable. Green peper is generally used in pickling.
Gujarati: Ajama; Hindi: Ajowan
Description: Bishop‟s weed, also known as goutweed, is a herbaceous plant bearing the greyish brown seeds, which constitutes the spice. They have a peculiarly characteristic aroma, similar to oregano and a pungent sharp taste.
Uses: They are occasionally used as a spice in dishes, but as one of the most valuable spices is medicine, it is used in a number of ways to correct human illnesses generally for flatulence, indigestion, cough and stomachache.
Capsicums or Chillies
Gujarati: Lal Marcha; Hindi : lal Mirch
Description: Capsicum is the common pepper of the garden. It is a sub-shrub to which fruits hang like pendants occurring in many varieties that range from chillies cayenne,. Peppers to paprika. The taste starts from every hot top every mild and then sweet. The sweet variety is a large bell- like fruit found in yellow, green and red colors, used as vegetable.
Uses: It is used as a spice by those who love hop food and the mild variety is used by those who love delicately flavored foods. Its pungent property activates the fl;ow of saliva in the mouth thus helping the digestion of starchy foods. They are rich in vitamins C and A when eaten fresh in salads.
Gujarati: Shah Jiru: Hindi: Shia or Siya Jira
Description: Caraway is an aromatic,. Seedcake fruit of an umbeliferous plant. When the seed is dried, it is brown in color, it has a pleasant smell and a sharp taste.
Uses: Caraway seeds are extensively used as a flavoring agent in cheese bread,. Cakes and biscuits. It is used for flatulence and as carminative.
Gujarati: Elachi: Hindi: Elaichi
Description: Cardamon, popularly known as the “Queen of Spices” is the
dried fruits of a herbaceous plant and one of the most expensive and valued spices in the world. It occupies an important position in Indian cookery. Its emerald grteen color is as attractive as its aroma as sweet fragrance.
Uses: It is very popularly used as a flavoring agent in Indian desserts, cakes and pastries. Very commonly it is used aa a mouth refresher, It checks nausea and vomiting and its aromatic smell acts as a stimulant.
Gujarati: Tuj, Dalchini; Hindi: Dalchini
Description: Cinnamon is the aromatic dried pieces of layers of inner bark of several lauraceous trees. It is one of the most important tree spices used in Indian cooking, having sweet and astringent taste. Cassia bark (Chinese cinnamon) is a good substitute fopr cinnamon. It has a delicate taste and appealing fragrance.
Uses: There are various uses of the cinnamon tree. All the parts of the tree are useful; in one way or other- the bark, the leaves, the buds,. The flowers and the roots. Every Indian home finds use fopr the cinnamon bark. It is useful as a flavoring agent in desserts,. Cookes, cakes and pastries, chocolates, gum and candy. It is used as a carminative; as a stimulant; to check vomiting and nausea. It is also used as a general body cleanser. Because of the presence of trunk acid which has an astringent effect,. It is especially used in