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Ayurvedic Medical Science: A Tantric Perspective |
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Health
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Written by Ramesh Bjonnes
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A few years before my first journey to India and Nepal, I received my
initiation in Tantric meditation at a retreat in a pine forest in
Sweden by an Ananda Marga monk in saffron robes. He had recently
arrived from India. In accordance with ancient tradition, the
charismatic monk whispered a mantra into my right ear and told me it
was never to be uttered aloud, except back to him or another teacher.
Later on that auspicious day, I heard several stories about Shiva, not
the well-known Hindu deity, but the historical Shiva, a living person
who, like the Buddha, was an enlightened yogi.
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Role of nostrils : A subtle aspect of meditation |
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Health
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Take a pause right at this moment and observe your breathing. There are very strong chances that you are breathing through just one nostril. That is how, in fact, breathing “happens” throughout the day. You seldom use both the nostrils simultaneously.
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Slow food: A new approach to food habits |
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Health
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Written by Leo Hickman
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With purse strings tightening and sales of organic food falling, can the world afford the luxury of ‘slow food’? Leo Hickman meets Carlo Petrini, the founder of the ‘Slow Food’ movement, who believes that his vision of farmers’ markets in every neighbourhood, community vegetable allotments and network of small local producers could help to shape a global re-evaluation of food and farming.
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Food For Thought - Spices |
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Health
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Written by Shrii P. R. Sarkar
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 Ginger (Ada)
Ginger
is a popular cooking additive. Many products can be made from ginger
including syrup, sauce, marmalade, liquid extract, etc. Ginger
processed in cow dung water is called “sout ada” and is used in
Ayurvedic medicine.
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Health
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Written by Shrii P. R. Sarkar
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 Peas (Kalai, Matar)
Peas
are called “kalai” in Sam´skrta, “matar” or “kalai” in Bengali and
“kerao” by the inhabitants of Bihar. Peas are a very substantial and
nutritious food, but if they are eaten excessively they may cause skin
disease.
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