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DISCOVER NOW HOW YOU CAN IMPROVE YOUR DIET ACCORDING TO VAIDYA PANKAJ

NARAMS ANCIENT SIDDHA-VEDA SECRETS, TO EXPERIENCE VIBRANT HEALTH,

UNLIMITED ENERGY, AND PEACE OF MIND.

CREATE STRONG DIGESTION AND IMPROVE YOUR

IMMUNITY, USING POWERFUL ANCIENT SIDDHA-VEDA

PRINCIPLES TO CHANGE YOUR LIFE FOREVER

As told to Dr. Naram in Nepal by his master --

BABA RAMDASJI, at the age of 124.

HEALTHY DIET RECOMMENDATIONS

To live with vibrant health is the greatest accomplishment in life.

Without a healthy body, a sound mind and emotional tranquility, all other aspects of our

lives will be negatively impacted. Our intention for sharing with you the gift of Siddha-

Veda lifestyle is only to empower you, and not to limit you.

To become independent and free of disease one needs inspiration, guidance and an

understanding of how our body responds to certain foods, lack of sleep, environment,

relationships, social life, too much or too little physical activities, work schedule, and so

on.

According to the philosophy and the ancient teachings of Siddha-Veda, there are six

essential instruments necessary to achieve a lasting and vibrant health. These include:

Diet,

Lifestyle,

Herbal supplements,

Marma,

Ashta-karma, and

Home remedies.

These six instruments act like pillars that hold and support the well-being of your

physical, mental and emotional body. To create and maintain balance and harmony in

your life, the ancient art and science of Siddha-Veda offers simple and precise guide

lines.

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At first the lifestyle and the diet may seem restrictive and at times impossible to follow.

With modern lifes busy schedules and so many distractions it is no surprise that many people gravitate towards recipes that are familiar, many ingredients which are easily

available, ready-made food loaded with additives, preservative and fillers and so on.

Some people may also think that healthy diets are less convenient and more expensive.

This may be true in the short term, but in the long run by continuing to consume the kinds

of toxic foods and the gigantic portions, we are all paying a heavy price that can no

longer be ignored.

Also the occurrence of so many preventable diseases such as:

Type 2 Diabetes,

obesity,

hypertension,

high cholesterol,

ADD and ADHD,

and many more

should be a wake-up call to everyone in our society.

The subject of food is not only a cultural part of

everyones upbringing but also a highly emotional aspect of our lives. Whether it is the process of purchasing the

ingredients or preparing the food or it is simply

remembering the tastes and the aromas associated with

memories of holidays and sitting around with family and

friends. These memories shape the very foundation of our

approach to health and life style and influence the choices

we make on daily basis.

Also our environment plays a very important role in the

choices we make. Whats being offered in the supermarkets and the food trends emphasized through

media and the press sways us in a certain direction. The flood of information affects our

belief system and creates different emotions in connection to food and the overall well-

being.

There have been numerous occasions where someone in complete panic expressed fear

about recent blood reports or how they were deficient in certain vitamins such as D or B or some form of minerals. Let us look at the subject of vitamins and minerals from the point of view of Dr. Narams Siddha-Veda lineage.

In the ancient teachings of Siddha-Veda the emphasis is on complete and proper

digestion of food and the prevention of Aam accumulation (toxins), not on the amount of

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Vitamins and minerals present in the food. A correct and complete digestive process in

turn guarantees the balance in the bodys doshas (constitution). Every food has its own characteristics and attributes. For example, according to Ancient Siddha-Veda Principles,

Milk and Dairy products attributes are heavy, cold and mucus producing, or we can say that they create an imbalance

of the Kapha dosha.

Fermented and sour foods

have the acidic characteristic,

and therefore they create an

imbalance of the Pitta dosha.

Dry and raw food has

inflammatory attributes and

creates an imbalance of the Vata dosha. In other words the purpose of eating is that the

attributes of the food must help to balance the Vata, Pitta and Kapha, and not add to the

toxins accumulated in the body in the form of undigested food. Vitamin or mineral

contents of the food could only benefit the body if the food is fully digested, metabolized

and the elimination process is regular and successful.

The following recommendations will help you to balance all three doshas and create a

healthy digestion and a strong immune system. Even if you are able to follow only one or

two of the recommendations at first, you will find that over time you can incorporate

more changes. It is important to be consistent, but please remember to enjoy your food.

COMMON RULES TO FOLLOW FOR ALL THREE DOSHAS

Eat only eat when hungry

Do not eat large meals after the dark

Enjoy lots of Moong/Mung soup (green whole moong/mung)

Do not drink water with meals, leave a half an hour gap before or after eating (In

case you feel the need to drink, enjoy warm or room-temperature beverages)

Avoid icy cold drinks at all times

Avoid milk and dairy products (except Ghee)

Avoid sour and fermented food

Avoid wheat in any form: white wheat flour, whole wheat flour, multi grains

containing wheat, wheat flour as a thickener for sauces, as filler in ready-made

food, etc.

Enjoy local, seasonal, and organic fruits and vegetables

Enjoy plenty of cooked, green, leafy vegetables

Enjoy fresh-squeezed juices, and avoid bottled juices as a rule

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Avoid all soft drinks, flavored water, Red Bull, vitamin drinks, including sugar-

free kinds

Completely avoid artificial sweeteners and refined sugar, Aspartame (Equal,

NutraSweet), Saccharin (SweetN Low), Sucralose (Splenda, Altern), Xylitol,

Sorbitol, Acesulfame (found in diet sodas), Neotame (used in baked goods), etc.

Enjoy natural sweeteners in moderation such as jaggary (gud), agave extract,

pure Maple Syrup and Stevia. Honey should only be added when food or drinks

are cool. Never heat up honey since it has a tendency to become toxic in high

temperature

Enjoy home-cooked meals using fresh ingredients

Avoid fast food, ready-made food, chain restaurants, etc.

Avoid multitasking while you are eating, such as: watching TV, reading, working

at the computer or driving

These general suggestions are explained in more detail below

MILK AND DAIRY PRODUCTS

One of the first and probably most important dietary advices that we learn from Dr.

Naram is to avoid milk and dairy products, except Ghee. Due to the process of preparing

Ghee, the milk solids are removed and Ghee transforms into a medicinal formula with

amazing healing properties to balances all three doshas,

Vata, Pitta and Kapha. Dr.Naram recommends 1 TBS of

Ghee daily, even in the case of people with high cholesterol.

There are studies done to support the claim that Ghee taken

in small amounts benefits the body.

Fresh soft cheese such as Cottage Cheese, Ricotta Cheese,

fresh Feta Cheese and Paneer are preferred for occasional consumption. Eggs are not

considered dairy; they are a good source of protein and you may enjoy them if it does not

conflict with your personal/religious beliefs.

All other dairy products create mucus and consequently cause digestive problems such as

bloating, indigestion, nausea, and could contribute to respiratory complications such as

Allergies, Asthma, frequent cough and cold; they could also cause skin allergies, eczema,

and rashes. This information is quite startling to many people and they might have a

difficult time accepting it.

The importance placed by our society on drinking milk, having cheese and yoghurt as a

part of a balanced diet makes giving up dairy products a very difficult decision. We are

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all raised on milk, cheese, yoghurt, drinks made out of yoghurt, milk shakes and ice

cream, and the list is almost endless.

Yoghurt, due to its sourness and fermentation is damaging to the bones, to the digestive

tract, creates inflammation and arthritis. This includes all fruit yoghurts and yoghurt

desserts.

As many advertisements as there are promoting dairy products, there are also many

organizations dedicated to exposing the dangers of consuming milk and other dairy

products. This information is readily available to the public, simply check the internet by

typing in dangers of milk and dairy product, and you might find some very useful

information.

The calcium content convinces many parents to encourage their family members to

consume milk and other dairy based products on daily basis. There are many ways to

provide your body with the much needed and necessary calcium without having to

depend on milk.

The dairy-free products you can enjoy to name a few are:

Sesame seeds (280 mg, in one

ounce),

Steel cut Oatmeal (105mg, in

35g),

White beans (100mg, in1/2 cup),

Almonds (80mg, in one ounce),

Edemame or soy beans (261mg,

in one cup),

Figs (55mg, in two figs),

Broccoli (180mg, in one cup

cooked),

Sun flower seeds (50mg, in one

ounce),

and more

Milk substitutes are available in abundance in almost all supermarkets. They are delicious

and nutritious without the side effects of milk, rich in calcium and vitamin D. For

example regular milk could be substituted for: Soy milk, Almond milk, Rice milk, Hemp

milk, and many other milk substitutes to satisfy even the pickiest of children.

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Comparison of Milk Substitutes

Recipe For Homemade Raw Almond

Milk

1 cup raw almonds

Water for soaking nuts

3 cups water

2 dates (optional)

tsp vanilla (optional)

PREPARATION:

Soak the almonds in water overnight or for at least 6 hours. Drain the water from the

almonds and discard. Blend the 3 cups of water, almonds and dates until well blended

and almost smooth. Strain the blended almond mixture using cheesecloth or other

strainer.

Homemade raw almond milk will keep well in the refrigerator for three or four days.

Enjoy!

VEGETABLES

Vegetables to enjoy:

You can enjoy, for example: Artichoke, Arugula, Asparagus, Beans (many varieties),

beet, Bell peppers; enjoy the ripe red and yellow variety the green bell peppers are not

ripened yet, Bok Choy, Broccoli, Broccoli rabe, Brussels sprouts, Cabbage, Carrot,

Cauliflower, Celeriac or Celery root, Celery, Chard, Chicory, Chinese cabbage, Collard

greens, Cucumber, Endive, Fennel, Garlic, Gourd, Kale, Kohlrabi, Leek, Lettuce, Lima

bean, Mushrooms*, Mustard Greens, Onion, Parsnip, Pea, Pumpkin, Radicchio, Radish,

Rhubarb, Rutabaga, Seaweed, Shallot, Spinach, Squash (Summer, Winter, Spaghetti,

Acorn, Butternut, etc), Sweet potatoes, Turnip, Winter squash, Yam, Zucchini, basically

all vegetables except the vegetables mentioned below.

(* In the past Dr Naram recommended avoiding mushrooms because it was difficult to

help people distinguish between poisonous and non-poisonous. Now that we have the

ability to access non-poisonous mushrooms, we can enjoy the taste and the nutritional

value of several types of mushrooms: e.g. Shiitake, king oyster, bunapi-shimeji,

enokitake, buna-shimeji, chanterelles, etc.)

Grams/8oz Milk(Whole) Soy Almond Rice Coconut

Calories 146 105 60 120 552

Total Fat 8 4 2.5 2 57

Sat. Fat 5 0 0 0.1 51

Chol. 24 0 0 0 0

Sodium 98 114 150 86 36

Total CHO 13 12 8 25 13

Fiber 0 0

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Vegetables to avoid:

Tomatoes (in ANY form including: Tomato paste, Tomato sauce, Ketchup,

cooked tomatoes, etc.)

Eggplants,

Okra,

Potatoes (in ANY form including: red-skinned potatoes, potato chips, French

fries, baked potatoes, etc.).

NOTE: Sweet potatoes or Yams are not from the potato family. Please enjoy them

however, they are not recommended for people with diabetes.

Please remember, for the ease of digestion, avoid raw vegetables and raw salads. All

vegetables should be thoroughly cooked (except for vegetables like cucumber and

lettuce, which can be enjoyed occasionally raw).

HEALTHY FRUITS POWERFUL SOURCE OF ANTIOXIDANTS...

Fruits to enjoy:

Pomegranates and Papayas come highly recommended. (Even people with Diabetes

could enjoy both Pomegranates and Papayas, although all other fruits, due to their

high sugar content, are to be avoided.)

Fruits are to be enjoyed ripe and sweet, seasonal and preferably locally grown. Enjoy all

locally and organically grown fruits, according to their season: Apples, Pears, Apricots,

Grapes, Cherries, Plums, Blueberries, Strawberries, Raspberries, other berries, fresh figs,

variety of Melons, Cantaloupe, Peaches, Lychee, Coconut, Gooseberry and Persimmon

and many more seasonal and local fruits. Enjoy Mangos if they are sweet and ripe.

NOTE: Bananas are cold in nature and they create mucus. Enjoy them in warm

weather, or you may eat very ripe or cooked bananas during cooler time.

Due to the sugar content, fruits should be enjoyed during the day, not after dark.

Do not eat fruit with other foods best to enjoy them by themselves (at least 2

hours before or after meals)

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Fruits to avoid:

Citrus fruits such as oranges, lemons, limes, tangerines and grapefruits, etc. are not

recommended, due to their pitta increasing properties. Pomegranates are highly

recommended and they do not belong to the citrus family. Their sour taste is due

to the anti-oxidant content and beneficial to all.

NOTE: You may enjoy oranges and tangerines occasionally if they are not sour.

Dried fruits are hard to digest, please soak them overnight or cook them to

become soft and easily digestible.

PULSES (BEANS)

Pulses (Beans) to enjoy:

The King of all beans and the food of the sages has always been Mung (Moong) beans.

You can enjoy Mung in the whole green form or split, yellow Mung. Mung in all forms is

easy to digest, full of nutrients and, in itself, a wonderful nourishing meal. Tur Dahl,

Lentils, and other beans could be enjoyed also. Sprouted Mung can also be used, but

needs to be fully cooked.

Pulses to consume in moderation:

The heavier, starchier beans, like Chana Dahl (Chickpeas), Black-Eyed peas, Kidney

beans, Soy beans (Edamame) etc, can be taken occasionally and preferably be soaked

overnight and cooked thoroughly.

GRAINS

Grains to enjoy:

Millet,

Amaranth,

Quinoa,

Kamut,

Spelt,

Corn,

Oats,

Rye,

Buckwheat,

Rice, and

Wild Rice

Teff.

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Instead of wheat (whole or white) you can use spelt flour to make all your baked goods.

Grains to avoid:

Wheat is the most difficult grain to digest and should be avoided at all times. Wheat

creates many blocks which increases inflammation throughout the body, especially in the

digestive system.

Dr. Naram strongly recommends substituting any of the above mentioned grains/flours to

be used instead of wheat. Due to its similarity in taste and texture to wheat, Spelt can be a

good substitute for all forms of wheat. (*For people with gluten intolerance, spelt and rye

should also be avoided in favor of other grains).

Teff is an ancient grain, small in size and packed with nutrition. Because the grains of teff

are so small, the bulk of the grain consists of the bran and germ. This makes teff nutrient

dense as the bran and germ are the most nutritious parts of any grain. This grain has a

very high calcium content, and contains high levels of phosphorous, iron, copper,

aluminum, barium, and thiamin. It is considered to have an excellent amino acid

composition, with lysine levels higher than wheat or barley. Teff is very high in protein,

carbohydrates, and fiber. It contains no gluten so it is appropriate for those with gluten

intolerance.

The grain has been widely cultivated and used in the countries of Ethiopia, India and it's

colonies, and Australia. Teff is grown primarily as a cereal crop in Ethiopia where it is

ground into flour, and used for baking purposes. It is also eaten as porridge. At this time

it is not widely known or used in the U.S., though it is cultivated in South Dakota and

Idaho and is available in many health food stores.

The common English names for teff are teff, lovegrass, and annual bunch grass. The

color of the Teff grains can be ivory, light tan to deep brown or dark reddish brown

purple, depending on the variety. Teff has a mild, nutty, and a slight molasses like

sweetness. The white teff has a chestnut-like flavor and the darker varieties are earthier

and taste more like hazelnuts.

Teff is a very versatile grain. Teff flour can be used as a substitute for part of the flour in

baked goods, or the grains added uncooked or substituted for part of the seeds, nuts, or

other small grains. It is a good thickener for soups, stews, gravies, and puddings and can

also be used in stir-fry dishes, and casseroles. Teff may be added to soups or stews in

either of two ways: 1) Add them, uncooked to the pot a half-hour before serving time. 2)

Add them cooked to the pot 10 minutes before serving. Cooked teff can be mixed with

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herbs, seeds, beans or tofu, garlic, and onions to make grain burgers. The seeds can also

be sprouted and the sprouts used in salads and on sandwiches.

To cook teff place 2 cups purified water, 1/2 cup teff, and 1/4 tsp. sea salt (optional) in a

saucepan. Bring to a boil, reduce heat and simmer covered for 15 to 20 minutes or until

the water is absorbed. Remove from heat and let stand covered for 5 minutes.

Teff should be stored in a cool, dark, dry place in tightly covered containers such as glass

jars. Cooked Teff can be kept in the refrigerator, but should be used within a few days.

This grain would be a worthy and healthful addition to your diet. Be creative, use your

imagination, and enjoy this wonderful nutritious grain.

Spelt is similar to wheat in appearance, but it has a tougher husk than wheat that may

help protect the nutrients inside the grain; in fact spelt is an ancestor of modern wheat. A

wonderfully nutritious and ancient grain, spelt is an excellent source of protein, copper,

phosphorus, magnesium, zinc and fiber. It has vitamin E and B-complex vitamins too

(selenium, zinc, iron, and manganese especially niacin). It has vitamin E and B-complex

vitamins too (selenium, zinc, iron, and manganese especially niacin). The fiber in spelt can also help to reduce total and LDL cholesterol levels.

Avoid whole wheat, white flour, whole purpose flour, cake flour, wheat crackers,

store bought cookies, most breakfast cereals, thickeners and many snack foods

made from wheat.

OILS

Oils to enjoy:

Coconut oil, organic canola oil, and especially Ghee are the best for cooking. Olive oil is

beneficial when used in the Extra-Virgin form and drizzled on top of cooked dishes, but

is not suitable for cooking or heating.

Oils to avoid:

Peanut and Mustard oils are Pitta aggravating, and should be avoided for people with

pitta constitution or pitta imbalance; Margarine, lard, Crisco and cooking sprays and

all imitation oils should be completely avoided.

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SEEDS AND NUTS

Seeds and Nuts to enjoy:

Seeds and nuts such as Pumpkin, Sesame, Poppy and Sunflower, Pine nuts, Almonds,

Walnuts, Hazelnuts, and Pistachios are best consumed in small amounts as they are heavy

to digest and can be Vata increasing. They are more easily digested if cooked, ground,

soaked overnight or made into a paste or milk. The milk, cream and flakes of coconuts

can be used.

Seeds and Nuts to avoid:

Due to their heavy nature and difficult digestion, avoid peanuts, cashew nuts and peanut

butter. Almond butter is a good substitute for peanut butter.

Protein to enjoy:

Eggs, organic tofu, are to be enjoyed in moderation.

SPICES

Spices to enjoy:

Spices aid in the digestion and absorption of nutrients and improve the flavor of foods.

Food should be spiced to have an overall warming effect but not a hot effect. It is the

overall effect of the combination of spices that is most important.

Cumin, coriander, fennel and saffron should be used liberally. Also enjoy black pepper,

fresh ginger root and ginger powder, turmeric, cinnamon, cardamom, cloves, mustard

seeds, fenugreek and nutmeg. Dill, anise, basil, oregano, poppy seeds, marjoram, sage,

mineral salt (unrefined sea salt); thyme, bayleaf and Asafoetida (hing) may also be used.

NOTE: Please avoid hot spices (red chillies and cayenne pepper).

SWEETNERS

Completely avoid artificial sweeteners and refined sugar, Aspartame (Equal,

NutraSweet), Saccharin (SweetN Low), Sucralose (Splenda, Altern), Xylitol, Sorbitol,

Acesulfame (found in diet sodas), Neotame (used in baked goods), etc.

Enjoy natural sweeteners in moderation such as jaggary (gud), agave extract, pure

Maple Syrup and Stevia. Honey should only be added when food or drinks are cool.

Never heat up honey since it has a tendency to become toxic in high temperature

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HOT AND COLD BEVERAGES

Drinks to enjoy:

Tea and coffee should be consumed in moderation. Ginger tea made from fresh roots is

warming, agni increasing, removes mucus and toxins and is an excellent remedy for

cough and colds. Plain hot water is also good for clearing the digestive tract. Fresh

vegetable and fruit juices are very nourishing, but should be avoided in cold weather or

while suffering from colds.

Drinks to avoid:

All soft drinks, such as Coke, Diet Coke, Pepsi, Diet Pepsi, Root Beer, 7-Up, Sprite,

caffeinated, decaffeinated, sugar-free, flavored water, Gatorade, Vitamin Water, Red

Bull, and all bottled juices, etc are to be avoided. Ice-cold drinks extinguish the

digestive fire. They are best avoided totally. Warm or room temperature drinks are better

for the digestion.

Other Important Points to Remember:

Avoid ready-made, frozen, canned, processed, and microwaved foods. They are

devoid of nutrition and life force (prana), deplete the digestive fire and produce toxins in

the body. This includes fast foods and condiments such as ketchup, mustard, and

mayonnaise.

Excessive intake of dry foods such as crackers, chips, granola and bread will cause

Vata imbalance and should be only taken in small amounts. If constipation or other Vata

ailments are present, they are better avoided.

Fermented food, such as vinegar, soy sauce, tamari, yogurt, alcohol, hard cheeses and

yeast-containing foods such as marmite, yeasted breads and beer must be avoided. All

fermented foods are sour in nature and therefore have Pitta-increasing qualities.

Whenever there is too much Pitta and heat in the intestines, fermentation is multiplied,

thus resulting in gas and decreased digestive capacity. Fermented foods are also tamasic

in nature and therefore contribute to dullness of mind and lethargy.

Keeping a regular schedule, getting plenty of rest and most importantly, a good

nights deep sleep will boost the immune system, reduce stress, clear the mind and

balance the emotions.

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RECIPES

Both Khichari and Mung soup recipes included here are very helpful for reducing toxins

and strengthening digestion. Mung beans combined with basmati rice are an excellent

source of complete protein. Both the whole mung beans (green) and split mung beans

(yellow) may be found in natural and Indian food stores. Vegetables may be added to

each of these recipes to make a complete meal!

Khichari

Ingredients:

1 cup basmati rice (rinsed twice)

split mung beans (yellow mung dahl)* (rinsed twice)

1 tbsp ghee (clarified butter) or oil

1 tsp black mustard seeds

tsp cumin powder*

tsp turmeric powder*

1 tsp coriander powder*

Pinch asafoetida powder (Indian spice called hing)*

Serve with grated coconut, sea salt, and chopped cilantro

*These quantities can be doubled or modified for more flavour or different properties.

Preparation:

Heat the oil or ghee in a large deep saucepan and add the black mustard seeds. When the

mustard seeds pop, add cumin, coriander, turmeric and hing. Saut for a minute or so,

then add the split mung beans and finally the rice.

Stir until all foods are flavoured and mixed with the spice mixture. Add 4 cups of water

and let the food come to a boil. After 5 minutes, reduce heat to simmer and let cook for

about 30-35 minutes or until the beans are completely soft. Then add a little salt.

Serve the dish with ghee and freshly chopped cilantro. You can add more water if you

like a more soupy consistency. As mentioned above you can experiment with different

vegetables and spices to create different flavours and different properties. You can add

your choice of vegetables during the last 10-15 minutes of your cooking time.

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Mung Bean Soup

Ingredients:

1 cup whole green mung beanssoaked overnight

2 cups water + 1 tsp salt to cook beans in pressure cooker

2 cups water to achieve the soup

1 tbs sunflower oil or ghee

tsp black mustard seeds*

1-2 pinches hing (asafoetida in the West)*

1 bay leaf

tsp turmeric

1 tsp mixed cumin and coriander powder*

1 tsp fresh ginger, chopped

tsp. Garlic chopped

2 or 3 pieces of Kokum

2 tsp salt

Preparation time: 45 minutes

*You can double the amount of these spices if you prefer

Preparation:

Soak the mung beans overnight in water. Drain the mung beans, clean and finely grind

ginger and garlic, and cook in a pressure cooker with the indicated amount of water until

tender. It takes around 25 minutes, according to your pressure cooker. (The beans have to

be broken.)

If you use a regular pot, it will take 40-45 minutes for the beans to be fully cooked. Heat

the oil or ghee in a large deep saucepan, and add mustard seeds. When the seeds start to

pop, add the hing, bay leaf, turmeric, cumin, coriander, ginger, and a pinch of black

pepper. Mix well and do not allow to burn. Place the cooked beans with the fresh water

and remaining ingredients into the saucepan. Bring to a boil then simmer a few minutes

more. Enjoy!

Ginger Tea

Ginger water is the ideal remedy when you have a cough, cold or excess mucus

accumulation in your throat and sinuses. Being hot in nature, ginger has the quality to cut

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into and loosen mucus as well as stimulate the digestive fire so that the stomach can clear

the mucus effectively. Due to this stimulating action on the digestion it is also the perfect

drink to be taken either before a meal or half an hour afterwards.

Cut 4-5 slices of fresh ginger root and place in a pan of water. Bring it to a boil and allow

it to simmer for at least 5 minutes. Strain into a mug and enjoy! If you wish to sweeten it

with honey, add it only after the liquid has cooled to a slightly warm temperature as

honey is not heat stable.

Ghee (Clarified Butter)

To make ghee, use unsalted and good quality butter. Place the butter in a pan and let it

melt and simmer on the lowest possible heat. At first, it will sputter and make a lot of

noise, the butter will look thick and cloudy, and foam will appear on the top. During the

first five minutes, stir the liquid occasionally to encourage the water content to evaporate.

Then allow the liquid to continue simmering for 35-40 minutes.

Slowly, milk fat particles will sink to the bottom, the foam will diminish on top and the

pure butter oil will become clear. The moment the sputtering stops, and the sediment on

the bottom of the pan starts to turn golden or light brown, remove the pan from the heat,

and let it cool down. Finally, strain the liquid through a very fine sieve or muslin into a

clean canning jar; being careful not to allow any of the sediment on the bottom of the pan

to enter the jar (the sediment will cause the ghee to turn rancid). Do not place the top on

the jar until totally cooled down.

Use ghee for cooking (it does not burn as quickly as butter does) or add a teaspoon to

your cooked food. You do not need to store ghee in the refrigerator as it does not go

rancid. It will keep for months if you do not contaminate it by getting in contact with

food particles or water.

Energy Drink

Soak the following ingredients overnight in a cup of pure water:

2-4 blanched almonds,

4 dates or 1 fig,

2 cardamom pods, and

1 teaspoon of fennel seeds.

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Use a blender to thoroughly mix in the morning and take before breakfast.

This is a highly nutritious drink that is high in iron, potassium (which promotes the

absorption of calcium), protein and B group vitamins. It increases digestive energy and

gives strength.

JIVAN SHAKTI INC.

933 SOUTH STREET

PEEKSKILL, NY 10566

Call Center: 888-817-3481

N.Y. Office Phone: 914-218-8643

N.Y. Office Fax: 914-218-8650

Websites:

www.jivanshakti.com

www.DrNaram.com

www.AncientSecretsAcademy.com

To submit your questions:

drnaram@jivanshakti.com