To live a satisfying life in perfect health is possible, but one must have actual knowledge of the body and the soul and of the purpose of health. This knowledge is given in the Vedic literature. By turning to the Vedas, we can go beyond the confusion caused by shortsighted views of health and happiness.
Devotees of Lord Krsna are a special kind of vegetarian. While we are certainly quick to point out the health and economic advantages of our vegetarian diet, such concerns are, frankly, secondary. We eat the way we do because this diet is recommended by the Supreme Lord Himself.
Krishna wants us to eat only food offered first in sacrifice to Him: “The devotees of the Lord are released from all sins because they eat food which is offered first for sacrifice. Others, who prepare food for personal sense enjoyment, verily eat only sin.”
From Pythagoras, Plato and Aristotle learned the doctrines of vegetarianism and continence, to which they both adhered throughout their long lives; and Aristotle taught these doctrines to his pupil Alexander the Great, who was a strict vegetarian.
Although meat is certainly a source of concentrated protein it is a very poor source of other food elements like minerals, vitamins and carbohydrates. In addition, eating flesh from the cow or any other animal is detrimental to the health of human beings for many reasons.
We would sit together and eat fresh hot puris with hot milk. For me it is hard to see how Westerners enjoy dry bread when there is something as wonderful as puris.
Steaming hot and full of fruit, nuts, and buttery, wheaty goodness, halava will fuel you through the morning in good style. So, whether you’re going to climb the Himalayas or catch the 8:01, try going with your grain—halava.
Badas in India were one of my favorite dishes, but in Oregon it was such an ordeal to make them that my taste for them dramatically waned. Making badas with a blender eliminates the grind and adds to the pleasure of cooking classic Vedic dishes.
For centuries, people throughout the world have known that extremely salty, acidic, or sweet foods don’t spoil. And for centuries people have employed various techniques to preserve, or pickle, their foods.
Word spread quickly about the exotic and delicious vegetarian feasts the Hare Krsna devotees were having. Before long, each Sunday the small temple room and courtyard would fill with guests eager to try the delicacies the devotees were generously serving.
Werkie parathas are deep-fried so they turn out more like a pastry than a flat bread. They’re multilayered and have a rich, buttery flavor. They’re ideal as a breakfast treat or an afternoon snack. But werkies are for those who want a culinary challenge: they’re tricky to make.
Hare Krsna devotees don’t eat meat, fish, or eggs, they don’t have to worry about cholesterol in fried foods. A tablespoon of ghee contains only 31 milliliters of cholesterol—nothing compared to the 274 milliliters in just one egg.
Advaita Acarya offered to the Deity of Lord Krsna the feast his wife had prepared. Pleased to see the gorgeous arrangement for Krsna’s pleasure, Lord Caitanya expressed His great satisfaction. Then He humbly sat down to one side, expecting to take a small portion of the offering.
Many vegetarian foods are a better source of protein than meat is. A typical hundred-gram portion of meat contains about twenty grams of protein, whereas an equal amount of cheese or lentils yields about twenty-five grams.
Ice cream, the ingredients don’t vary much from one brand to another. But ice cream that’s been prepared for Lord Krsna and offered to Him with love and devotion stands above all others.
The art of making these sweets has been preserved through generations of specialized sweet-makers in India. There the sweet repertoire is extensive and elaborate, and although preparing such sweets may appear simple, to do it masterfully requires great skill.
In that kingdom of perfect peace, where the knowledge of God will dissolve all evil, we won’t kill animals for food, because our food will be provided by God Himself.
There are sweet spices, like cinnamon and cardamom, pungent ones like cayenne, and mixed tastes like cumin and coriander. Spices influence not only the taste of food, but also the appearance, texture, and aroma.
Whether you look at Lord Krsna’s cuisine from the viewpoint of taste, health, economics, morality, or spiritual benefit, it’s our firm conviction that it’s the best in the world.
This month, I’d like to discuss three-basic ways of cooking vegetables. As you become thoroughly conversant with these three basic methods and as you observe how each method affects the ingredients you will learn how to vary the final taste, texture, and appearance of the dish.