Connect & Heal – đŸŒČ🌳BLACK FOREST YOGA & HEALING SOUND RETREAT. FrĂŒhbucherrabbatt bis zum 31. Mai


von Feb 3, 2020Ayurvedische Rezepte


From an ayurvedic perspective, ghee (clarified butter) is one of the most important substances that we can add to our diet. It is known as “ghrta” in Sanskrit, from the root “ghr,” which means “to shine.” The golden nectar of ghee literally allows the body and mind to shine with a radiant aura and a refined brilliance. It tastes a bit like popcorn and symbolizes healing in its purest form. Ghee increases ojas, the most refined of the seven tissues—essence of immunity and inner radiance. It aids in digestion and helps to improve absorption and assimilation of nutrients. It strengthens memory and lubricates the connective tissue. Ghee is also a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. It simultaneously supports the elimination of toxic waste material (ama) out of the body through the digestive tract. For that reason, it is used in ayurvedic cleanses and panchakarma treatments. Ghee pacifies pitta and vata dosha and is acceptable, in moderation, for kapha. Ghee is sattvic (pure) in nature and rich in prana, the universal life force. It supports physical strength, clarity and harmony of mind, good health – and aids in longevity.

I use ghee for almost everything in the kitchen. I use it for cooking and sautéing, I spread it on toast or add a spoonful to my morning porridge and spiced bedtime milk. I melt it over steamed vegetables and basmati rice. I use it for roasting spices for dhals and curries, soups and kitchari. When I burn myself in the kitchen, I use ghee to help in the healing process.

Making your own ghee at home is a beautiful weekly ritual. Although you can buy ghee in many health food stores nowadays, you never know, how the cows that gave their milk for it, have been treated. When the milk for the ghee (even if it is organic) came from farmers who remove the horns of their cows, the ghee will not carry the same healing properties. The horns are very important as – besides other reasons – the cow also stores toxins and heavy metals in them. When the horns are removed, the toxins end up in the milk – one of the reasons, many people develop lactose intolerance. I did some research and found that in health food stores in my hometown (Freiburg), there is only one brand of butter (Demeter) which carries the little sign “from cows with horns.” All other butters don’t.

The 5-day “Nectar & Beauty” retreat on Mallorca that Amrita Ma Devi and I offer together in April (15-19) is dedicated to sharing our knowledge and many years of experience with Ayurveda with you. You will learn, how applying its wisdom supports a happy life, as well as the process of yogic transformation. We will teach you how to make your own ghee, and also how to make various medicinal ghees to aid in your wellbeing and inner glow.

Ayurvedische Rezepte



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