AFOVA Newletters of Year 2001

Page 48 of 52 are three modes of primordial nature--pure, undifferentiated, universal Consciousness. Known as gunas, these three fundamental attributes present the natural evolutionary process through which the subtle takes form, or through which energy becomes matter, and also through which different types of food becomes classified. Sattva, which means Essence, corresponds to Pitta. Rajas, which means Activity, corresponds to Vata. Tamas, which means Inertia, corresponds to Kapha. Sattvic, Rajasic, and Tamasic Foods The main consideration when categorizing foods as sattvic, rajasic, or tamasic is their effect on the human organism. Do they create heat or dryness in the body? Do they create extreme cold? Do they stimulate the human organism--including the glandular secretions and the psychic centres (chakras)? Do they have an extended nourishing effect? What are the after effects? Are the foods readily digestible, or do they take some time and energy to digest? Do the foods disturb the doshas: wind (vata), bile (pitta), and/or mucus (kapha)? Sattvic Foods Sattvic foods are fresh, juicy, light, unctuous, nourishing, sweet, and tasty. Because these foods give necessary energy to the body without taxing it, they are helpful in achieving a balanced body chemistry--the foundation of higher states of consciousness, in which sattva predominates. The psyche (chilla) is brought to a cantered state by sattvic foods, because they bring readily digestible and nourishing food materials to the system. For aspirants of sattva and for spiritual growth and development, seasonal fruits, grains, and vegetables that are juicy, light, fresh, and sweet, as well as easily digestible, are the only diet. To eat only fruits, such as oranges, apples, bananas, grapes, and mangoes that are juicy (not pulpy), is ideal. If vegetables, grains, beans, and pulses are to be eaten, then wheat, cracked wheat cereal, bread made from freshly hand- or stone-ground flour (coarsely ground and with the wheat kernels), barley, moong (mung) beans, yellow split peas, rice, leafy vegetables, squash, milk, and butter are very good. Wheat and barley are sattvic grains. As we have mentioned earlier, when cooked with excessive butter and spices, their sattvic nature is converted to rajas. Roasted garbanzo beans (chick peas) are sattvic, but when eaten frequently, they produce gas and thus become tamasic. If garbanzo beans are sprouted and eaten raw, they are sattvic. Fried moong beans also produce gas when eaten frequently and, therefore, give tamasic energy. Split peas are good if boiled with a little salt, turmeric, and coriander powder. They can be flavoured with a small amount of cumin and asafoetida once cooked. Fresh fruit juices from sweet, ripe fruits are the best sattvic foods. Almonds, as well as sunflower, cucumber, pumpkin, and honeydew melon seeds, are very nourishing. Almonds are rendered more sattvic when soaked overnight, peeled, and ground into a milky substance. In winter, a milky paste made from 7 almonds can be gently boiled with 1 cup of milk. Dates or raw sugar and ground anise seeds can be added, to taste. Ground seeds of the green cardamom pod or a pinch of saffron can be added to improve the digestion and give a pleasant aroma. In summer, water instead of milk can be added to the paste, which is then strained through a fine strainer. Anise or fennel seeds with cardamom and a little honey can be added. Although rose petals also can be added to these drinks, rose petals are best taken in cold drinks in the summer. After honey, raw cane sugar (jaggery) is the best sweetener, and, like honey, it is sattvic. The goat, sheep, water buffalo, camel, and cow all give nourishing milk. Of these, cow’s milk is the most sattvic. However, four hours after milking, cow’s milk becomes rajasic. Kheer (rice cooked in milk) is sattvic. Fresh buttermilk and lassis (liquified yoghurt