Tonics, People, & Foods to Calm You

“Remember the indigenous elders saying to slow down, when the world speeds up? There’s a standing invitation to step out of the collective madness, and know the power of coming down to earth. What activities earth you the most?...Is there a way to minimize the white noise? Gemini is tuned in to multiple frequencies — which channels help you get your freq on, and which take you down roads to nowhere? The protocol is for tonics, people and foods that calm you. Since this might have the feel of a dark Moon, rest and quiet clear the mind for those intuitive hits to come through.”~MYSTICMAMA

 

Tonic:  Warm Spiced Milk

I love warm milk, especially as the weather cools.  This recipe helps me regain balance when I am chilled to the bone, having trouble falling to sleep, or experiencing too much mental activity nearing bedtime.  It is heavy, sweet, warm, and spiced.  Bonus: all of these spices have beautiful medicinal effects.

Recipe Ingredients:

• 1 c milk (whatever milk you prefer, dairy or non-dairy)
• 1 TS ghee
• 2 pinches tumeric (anti-inflammatory and anti-microbial)
• a few pinches of any of the following spices (you can use powdered or whole forms of spices): cinnamon (anti-bacterial, good for GI problems), allspice (reduces gas, nervine and GI tonic), cayenne (boosts immune system, improves circulation, anti-inflammatory, boosts metabolism), cardamom (good for oral hygeine, treats depression, analgesic, antispasmodic), nutmeg (ease joint and muscle pain, increase circulation, boost brain, relieve nausea and gas)
• dash of vanilla extract (optional)
• sweeten to taste with Grade B maple syrup (or other sweetener of your choice

 

Preparation:

1. Pour milk into a small saucepan and heat on low setting.  Stir continuously.  You do not want to heat your milk to anything above a gentle simmer or it will start to separate. 
2. Add ghee when milk heats. 
3. Add spices and stir well.
4. Remove milk from burner.  Add sweetener and vanilla to taste. 

“The best way to drink milk, according to Ayurvedic wisdom, is to boil it and then allow it to cool to room temperature.  This reduces its mucus-causing properties.  Adding a pinch or two of nutmeg or cardamom to warm milk at bedtime is an excellent means of promoting restful sleep.  A note of caution: milk does not combine well with every food.  Be careful not to drink milk with such sour foods as yogurt, cheese, melons, or protein-rich legumes.  Together they can disrupt the intensity of your agni (digestive fire), disturb your acid balance, and wreak havoc on your digestive system.” (Essential Ayurveda by Shubhra Krishan)

 

People:  Healers & Lovers

• Seek out healers and bodyworkers to add to your healthcare team. 
• Community Accupuncture is a very cool thing (clinics operate on a sliding scale, as low as $15/visit). 
• Try out different classes and find a yoga/qui gong/martial arts teacher who resonates with you, there’s no substitute for a well taught live class.  Build healthy communities.
• Subscribe to YogaGlo.com (only $18/month) and check out Elena Brower’s classes. 
• Get massaged regularly.  Trade your most well-grounded friend a foot/shoulder rub.
• Test drive a life coach for $30. 
• Listen to what Ticht Nhat Hanh thinks about anger. 

 

Foods: Kitchiri

Ingredients:

• 1/2 cup Basmati Rice
• 1 cup Mung Dal (split yellow)
• 6 cups (approx.) Water
• 1/2 to 1 inch Ginger Root, chopped or grated
• a bit of Mineral Salt (1/4 tsp. or so)
• 2 tsp. Ghee
• 1/2 tsp. Coriander Powder
• 1/2 tsp. Cumin Powder
• 1/2 tsp. Whole Cumin Seeds
• 1/2 tsp. Mustard Seeds
• 1/2 tsp. Turmeric Powder
• 1 pinch Asafoetida (Hing)
• 1 and 1/2 cups Assorted Vegetables (optional)

 

Preparation:

1. Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
2. While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
3. In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.

(Recipe from the Ayurvedic Institute website.)

Try this recipe with different beans (use what you have on hand and alter water amounts and cooking times accordingly), different grains (quinoa, farro, and barley are all options), and play with the spices!  If you don’t have ghee, use another oil.  My favorite variation: red lentils and quinoa, ditch the Indian spices from the recipe and substitute berbere spice + thyme + tumeric + garlic/onions + coconut oil, a dash of balsalmic vinegar at the end.  Add veggies like carrots, sweet potato, zucchini, or kale.  Top your dish with lime, cilantro or other chopped fresh herbs, coconut flakes, dulse flakes, sesame seeds, etc.  I use whatever’s on hand or leave out the veggies altogether because this is usually a last minute, I’m out of grocery money, scrapped together kind of meal.