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Water and Food
(A). Intake of water:-
One must drink one to one and a half liter of water in 24 hours. The best time for taking water is the first thing in the morning, one hour before meals and two hours after. If you must
drink water during the meals, see that the quantity does not exceed 200 to 250 milliliters. If you have taken water one hour before the meal, you will not feel the need to take it during
eating. But still, water may be taken during the meal according to need and inclination.
(B). Time of meals:-
The interval between two meals should be five hours or more. The last meal of the day must be eaten two to three hours before you get into bed. Breakfast between seven to eight in
the morning, lunch between 12 noon and one in the afternoon and dine between six and seven in the evening.
(C). Whole meal bread:-
The best wheat flour is when you have cleaned and dried the wheat and ground it through a hand mill (chakki). Do not pass the flour through a sieve so that the bran is not separated.
Bran is the substance which provides roughage needed to avoid constipation and it also contains the necessary vitamins. The dough should be kneaded two to three hours before it is
used for chuppatis.
The chuppatis should be thick, but it needs patience to cook it properly. A thin chuppatis is, of course, the best since most people are likely to count the number of chuppatis they take
without regard to their size or thickness.
Do not eat the chuppatis with the vegetables since you may not chew it properly. Eat them separately or alternate mouthfuls of chuppatis and vegetables.
(D). Porridge:-
Good quality, properly cleaned wheat should be used for being ground into porridge. Each wheat grain should be broken into eight to ten pieces. Flour and larger pieces should be
separated and the porridge should be toasted over a hot plate lightly till it turns brown. It should then be cooked like rice. Its consistency should not be too thick or too thin.
It should be cooked over a slow fire till it is properly done. It should not be mixed with salt or milk, even though people are in the habit of adding these substances to porridge.
The best sweetening agent for the porridge would be raisins added to it while it is being boiled.
(E). Rice:-
Unmilled rice is the best. The necessary vitamins which are found in this cereal are lost in the process of milling and polishing. The paddy should be treated at home with the help of a
large pestle which lonely separates the husk and leaves other elements intact.
Add only enough water to cook the rice. If too much water is added, it would have to be either dried up/by heat or passed through a sieve, destroying its starch and also some other
vital elements.
(F). Vegetables:-
Vegetables which can be eaten with their rind on should be eaten unpealed. If the outer covering is hard, scrap it with a sharp knife. Wash the vege-tables before cutting them into
smaller pieces.
Add a little ghee or sesame, coconut or groundnut oil and add a few cumminseeds and let the vegetable cook over a slow fire. Most of the vegetables contain natural moisture and water
does not have to be added to them for cooking. The most that you can do is to cover them with a lid and put a little water over it so that some moisture is added to the pan in which
the vegetable is cooking. Try to see that the natural moisture of the vegetable is not burnt by excessive heat since many vital elements are thus lost.
Salt, turmeric, cumminseeds may be added as seasoning. The less salt you take the better it is. If you feel like taking ghee, add it after the vegetable has been cooked and not before.
(G). Salads:-
A salad is prepared out of raw vegetables. All vegetables which can be eaten raw can form part of the salad. For example, you can eat cucumber, carrot, radish onions, tomatoes,
spinach, green coriander and cabbage for salad. Take any three of these vegetables and cut them into small pieces. Season them with salt if you must, but the best would be to eat them
as they are. The normal amount of salad per head (adult) should not be more than 250 grams.
You can add a little curd also to the salad if you like.
A salad can be made out of fruits also. The best time to take the salad is before the meal.
(A). Intake of water:-
One must drink one to one and a half liter of water in 24 hours. The best time for taking water is the first thing in the morning, one hour before meals and two hours after. If you must
drink water during the meals, see that the quantity does not exceed 200 to 250 milliliters. If you have taken water one hour before the meal, you will not feel the need to take it during
eating. But still, water may be taken during the meal according to need and inclination.
(B). Time of meals:-
The interval between two meals should be five hours or more. The last meal of the day must be eaten two to three hours before you get into bed. Breakfast between seven to eight in
the morning, lunch between 12 noon and one in the afternoon and dine between six and seven in the evening.
(C). Whole meal bread:-
The best wheat flour is when you have cleaned and dried the wheat and ground it through a hand mill (chakki). Do not pass the flour through a sieve so that the bran is not separated.
Bran is the substance which provides roughage needed to avoid constipation and it also contains the necessary vitamins. The dough should be kneaded two to three hours before it is
used for chuppatis.
The chuppatis should be thick, but it needs patience to cook it properly. A thin chuppatis is, of course, the best since most people are likely to count the number of chuppatis they take
without regard to their size or thickness.
Do not eat the chuppatis with the vegetables since you may not chew it properly. Eat them separately or alternate mouthfuls of chuppatis and vegetables.
(D). Porridge:-
Good quality, properly cleaned wheat should be used for being ground into porridge. Each wheat grain should be broken into eight to ten pieces. Flour and larger pieces should be
separated and the porridge should be toasted over a hot plate lightly till it turns brown. It should then be cooked like rice. Its consistency should not be too thick or too thin.
It should be cooked over a slow fire till it is properly done. It should not be mixed with salt or milk, even though people are in the habit of adding these substances to porridge.
The best sweetening agent for the porridge would be raisins added to it while it is being boiled.
(E). Rice:-
Unmilled rice is the best. The necessary vitamins which are found in this cereal are lost in the process of milling and polishing. The paddy should be treated at home with the help of a
large pestle which lonely separates the husk and leaves other elements intact.
Add only enough water to cook the rice. If too much water is added, it would have to be either dried up/by heat or passed through a sieve, destroying its starch and also some other
vital elements.
(F). Vegetables:-
Vegetables which can be eaten with their rind on should be eaten unpealed. If the outer covering is hard, scrap it with a sharp knife. Wash the vege-tables before cutting them into
smaller pieces.
Add a little ghee or sesame, coconut or groundnut oil and add a few cumminseeds and let the vegetable cook over a slow fire. Most of the vegetables contain natural moisture and water
does not have to be added to them for cooking. The most that you can do is to cover them with a lid and put a little water over it so that some moisture is added to the pan in which
the vegetable is cooking. Try to see that the natural moisture of the vegetable is not burnt by excessive heat since many vital elements are thus lost.
Salt, turmeric, cumminseeds may be added as seasoning. The less salt you take the better it is. If you feel like taking ghee, add it after the vegetable has been cooked and not before.
(G). Salads:-
A salad is prepared out of raw vegetables. All vegetables which can be eaten raw can form part of the salad. For example, you can eat cucumber, carrot, radish onions, tomatoes,
spinach, green coriander and cabbage for salad. Take any three of these vegetables and cut them into small pieces. Season them with salt if you must, but the best would be to eat them
as they are. The normal amount of salad per head (adult) should not be more than 250 grams.
You can add a little curd also to the salad if you like.
A salad can be made out of fruits also. The best time to take the salad is before the meal.