INGREDIENTS
2 ripe butter fruits, chopped in half lengthwise 5 tbsp pistachios, shelled, roughly chopped 2 tbsp honey
1 tbsp sweet lime juice ½ tsp rose water
METHOD
1. Pop the seed out of the butter fruit. Score the butter fruit fl esh in a grid pattern. Scoop the fl esh from the shell using a spoon. 2. Place the butter fruit in a mixie; blend until the fl esh begins to
cream.
3. Add the honey, sweet lime, and rose water; blend until smooth and creamy. Adjust the fl avours as desired. (Honey provides a nice, fl oral sweetness to the dish. The sweet lime offers a citrus note, but most importantly, prevents the butterfruit from darkening and turning brown; lemon and or orange juices can be substituted for the sweet lime.)
4. Transfer the pudding into a separate bowl for mixing. Using a spatula or paddle spoon, fold in 3 tbsp chopped pistachios. 5. Spoon the mixture into serving cups. Garnish with the
remaining 2 tbsp chopped pistachios, and your choice of whole mint leaves, a slice of orange with zest or edible rose petals.
Sadhguru
What you call as ‘myself,’ what you call as the human structure is essentially the work of a certain ‘software’. We know today that software means memory. Whether it is the individual human body or the larger cosmic body, essentially they are made of fi ve elements – earth, water, fi re, air and space. All the fi ve elements have a memory of their own. That is the reason they behave the way they are behaving.
Today, particularly in the last few years, much experimentation has been done and it has been found that water has memory – it remembers everything that it touches. We have always known this in our culture and we have been using it in so many ways. Our grandmothers told us we should not drink water or eat food from just anyone’s hands; we must always receive it from people who love and care for us. In temples they give you one drop of water, which even a multi-billionaire fi ghts for because you cannot buy that water anywhere. It is water which remembers the Divine. This is what theerth is. People want to drink the water so that it reminds them of the divinity within them. The same H2O can be poison or it can be the elixir of life, depending upon what kind of memory it carries.
Because water has memory, we are very concerned with how we store it. If you keep water in a copper vessel, preferably overnight or at least for four hours, the water acquires a certain quality from the copper which is very good for your liver in particular and your health and energy in general. If water is violently pumped and travels to your house through
many turns in lead or plastic pipes, much negativity happens to the water. But while water has memory, it also has a way of unfolding itself back into its original state. If you just leave tap water undisturbed for an hour, the negativity will undo itself.
If you’re constantly travelling, if your food is not necessarily controlled, minor poisons are always getting into you in various forms. Copper handles those things for you.
HOW MUCH WATER TO DRINK
Drinking water throughout the day is defi nitely a bad habit. Doing anything in excess is a problem. This is catching on across the world, but especially in the West you see everyone carrying a water bottle everywhere. Every few minutes they are sipping from it because someone told them, ‘Water is good.’ By constantly sipping water, you dilute your digestive juices. You will not know when you are hungry and when you are not hungry. And immediately after eating if you drink water, you again dilute the digestive juices and disturb the whole digestive process. Just drink for your thirst requirements and a little bit more – that is all. Don’t simply unnecessarily drink water.
Drinking tepid water on an empty stomach early in the morning is a great cleanser. For people who suffer from constipation, tepid water can do a lot. In Yoga, we always say drink tepid water, then do asanas, because it cleanses the system. Drinking about three-fourths to a litre of tepid water early in the morning is benefi cial.
Isha Yoga Centre.’ – NANDITA DAS
Making changes to one’s diet, no matter how benefi cial in the long term, may seem daunting at fi rst. Many of us have been raised eating certain foods cooked in traditional ways. Though we may be willing to try new ingredients, we may not know how to prepare tasty salads with vegetables we’ve only ever had stewed in curries or blended in chutneys.
The good news is that shifting to a diet containing more natural foods requires much less ‘cooking’, while the enzymes, vitamins and fi bre-rich goodness of the ingredients are preserved. Simply chop and dress! By following a few simple guidelines, ordinary fresh grocery and pantry items can be transformed into the most spectacular of salads.