1 Delicious Probiotics: an ancient SVA recipe for our modern daily

1
Delicious
Probiotics:
an
ancient
SVA
recipe
for
our
modern
daily
needs
The
importance
of
yogurt
as
a
primary
source
of
probiotic
support
is
an
ancient
fact,
as
ancient
as
the
science
of
ayurveda.
Modern
findings
about
friendly
bacteria
coincide
with
the
time‐old
ayurvedic
explanations
and
recommendations.
Both
agree
about
the
necessity
of
consuming
yogurt
in
your
daily
diet
for
overall
balance
and
health:
friendly
bacteria
populate
our
intestines
playing
a
key
role
in
the
absorption
of
nutrition
and
minerals,
yogurt
ensures
that
the
intestinal
environment
benefits
the
growth
and
multiplication
of
friendly
bacteria.
Contemporary
science
now
confirms
that
the
overall
health
and
longevity
of
the
body
depends
on
the
health
and
intelligence
of
the
intestinal
tract.
In
Vaidya
Mishra’s
Shakavansiya
lineage,
his
father
Vaidya
Kameshwar
Mishra
referred
to
these
friendly
bacteria
as
“yogini”‐s,
feminine
micro‐organisms
that
help
“bind”
the
nutrients,
they
process
them
by
ingesting
them
and
pass
them
onto
the
body
to
be
absorbed.
What
is
the
role
of
these
yoginis
according
to
the
SVA
lineage?
1. They
absorb
the
vibrational
material
of
foods
and
drinks
(soma
agni
and
marut),
giving
it
their
own
pranic
energy
to
so
the
minerals
and
nutrients
can
be
delivered
to
the
body.
2. These
yoginis
are
skilled
a
recognizing
whether
or
not
the
nutrients
have
“pranic
intelligence”
(how
lively
they
are)
or
not.
That
is
how
they
move
to
accept
or
reject
their
nutrients.
That’s
why
minerals
coming
from
dead
rocks
do
not
get
absorbed
or
used
up
totally
and
are
discarded
through
the
urinary
tract
or
other
pathways.
3. Scientific
research
now
indicates
that
minerals
that
come
from
vegetables
have
more
bio‐
availability
than
those
that
issue
from
rocks.
Here
is
a
delicious
recipe,
in
three
distinct
variations
adapted
to
your
particular
body’s
tendencies.
Choose
the
one
that
suits
you
best
for
best
results.
Three
general
body
type
categories
based
on
kostha
(bowel
tendency)
1) Mridu
kostha:
soft
bowel
tendency
2) Madhyam
kostha:
medium
bowel
(neither
constipated
nor
loose
bowel)
3) Kroor
kostha:
hard
bowel
tendency
‐
constipated
The
information
found
herein
is
only
for
educational
purposes.
It
has
not
been
evaluated
by
the
FDA
(Food
and
Drug
Administration).
It
is
not
intended
to
be
used
to
diagnose,
treat,
cure,
or
prevent
any
disease.
If
you
have
a
medical
condition,
check
with
your
medical
doctor
before
trying
out
any
of
the
recipes.
2
Recipe
for
mridu
kostha
In
general
this
kostha
type
has
slow
absorption.
So
this
recipe
will
help
to
enhance
absorption
and
generate
a
better
environment
to
help
the
friendly
bacteria
thrive.
Ingredients:
2
oz
fresh
preferably
home‐made
(not
sour)
yogurt.
Best
if
you
can
make
your
own
yogurt
with
organic
milk
with
culture
from
Pavel
yogurt
or
any
other
balanced
culture.
Cumin
seeds:
1
tsp
(toasted
and
crushed)
Soma
salt:
¼
tsp
Mum’s
masala:
¼
tsp
Water:
8oz
Ghee
*Papadam:
1
papad
waifer
broken
roughly
into
8
pieces
Melt
the
ghee
and
add
cumin
seeds
with
the
soma
salt
and
papad
pieces.
Toast
altogether
for
5
minutes
on
medium
heat
then
add
Mum’s
Masala
and
toast
for
5
more
minutes.
Then
add
cool
(room
temperature)
water
and
cook
for
another
5
minutes.
Turn
off
the
heat.
After
it
cools
down
to
room
temperature
add
yogurt
and
mix
it
in.
Your
tasty
and
healthy
probiotic
is
ready!
NOTE
:
In
general
we
advise
not
to
eat
yogurt
at
night
but
this
recipe
can
be
consumed
with
your
dinner
in
the
evenings.
Recipe
for
Madhya
kostha:
People
with
this
tendency
have
bowels
almost
in
balance
but
if
they
carry
an
accumulation
of
toxins
in
the
liver
or
their
colon
pH
is
low,
their
friendly
bacteria
gets
in
trouble
too.
So
this
recipe
can
help.
Yogurt:
same
as
previous
Mum’s
masala
¼
tsp
Curry
leaf:
4
leaves
Fresh
ginger:
2
thin
slices
Green
thai
chilies
(optional)
–
1
piece
Plain
papadam
(made
with
mung
flour)
1piece
broken
into
8
pieces
or
so
Soma
salt
¼
tsp
Ghee
½
tsp
Water
6oz
Method:
Melt
the
ghee
and
toast
the
fresh
ginger
and
the
thai
green
chili,
add
the
soma
salt
and
curry
leaf
in
medium
heat
for
5
minutes.
The
information
found
herein
is
only
for
educational
purposes.
It
has
not
been
evaluated
by
the
FDA
(Food
and
Drug
Administration).
It
is
not
intended
to
be
used
to
diagnose,
treat,
cure,
or
prevent
any
disease.
If
you
have
a
medical
condition,
check
with
your
medical
doctor
before
trying
out
any
of
the
recipes.
3
Add
the
papadam
pieces
and
toast
for
5
minutes
then
add
the
water.
Cool
the
mixture
down
to
room
temperature
then
add
yogurt,
mix
in,
and
serve.
Recipe
for
Kroor
koshta
pro‐biotic
Yogurt
–
4oz
Papadam
–
1
mung
+1
with
blackpepper
broken
into
8
pieces
each
Curry
leaves
–
8
Soma
salt
½
tsp
Mum’s
masala
½
tsp
Fresh
ginger
2
thin
slices
Ghee
1
tsp
Water
6oz
Method:
Toast
the
curry
leaves,
soma
salt,
ginger,
in
ghee
for
5
minutes
on
medium
heat
then
add
the
papadams
and
Mum’s
Masala.
Toast
for
5
more
minutes.
Then
add
the
water
and
cook
for
5
more
minutes.
Cool
down
to
room
temperature,
add
yogurt,
mix
in
and
serve.
*What
is
a
papadam?
Papadam
wafers
are
made
of
a
mix
of
different
lentils
(primarily
mung)
and
are
generally
called
“papad”
in
hindi.
The
brand
Vaidya
Mishra
prefers
is
called
LIJJAT
available
from
Indian
grocery
stores.
It
is
a
traditional
“crunchy”
digestive
accompaniment
to
meals.
Indians
traditionally
eat
it
toasted
over
a
flame
or
fried
in
ghee.
Adding
papadams
to
yogurt
balances
the
clogging
quality
of
yogurt
and
makes
it
a
healthy
treat
that
can
be
consumed
any
time
of
the
day
or
even
during
colder
weather:
• The
papads
take
away
the
clogging
quality
of
the
yogurt
(even
though
a
healthy
food,
yogurt
has
a
heavy
moist
clogging
quality
that
is
not
always
desirable
for
all
body
types
and
is
therefore
not
recommended
to
be
consumed
at
all
times
of
the
day
in
all
seasons).
The
papad
balances
that
quality
out
bringing
in
some
agni
and
marut
to
the
mix
–
so
it
can
be
consumed
at
lunch
in
cold
weather
as
well
as
dinner
• Papads
make
the
yogurt
mix
tastier
• The
papad‐yogurt
mix
enhances
the
effect
of
the
live
bacteria
with
the
support
of
the
channel‐opening
and
agni‐enhancing
spice
mix,
giving
an
excellent
environment
for
the
friendly
bacteria
to
thrive
in
the
colon.
The
information
found
herein
is
only
for
educational
purposes.
It
has
not
been
evaluated
by
the
FDA
(Food
and
Drug
Administration).
It
is
not
intended
to
be
used
to
diagnose,
treat,
cure,
or
prevent
any
disease.
If
you
have
a
medical
condition,
check
with
your
medical
doctor
before
trying
out
any
of
the
recipes.