Post their elaborate Diwali celebrations, people everywhere tend to dive head first into some of the most tedious diets filled with futile detoxes and insipid meal plans. And while a post-Diwali detox is often necessary for those looking to maintain their overall health, undertaking elaborate uninspired routines is never the best idea. However, if you do want to take a healthy turn post-Diwali, then a sattvic diet is probably one of the most fruitful ones that prove beneficial for the long run.
The origins of the sattvic movement
The word Sattvic comes from the Sanskrit word ‘sattva’ meaning of pure essence. The quality of sattva is said to be life-giving to the body, mind and spirit. Within yoga and Ayurveda, the quality of sattva is said to be a life-giving practice that helps increase one’s purity from within. Sattva is one of the three virtues of the Hindu Samkhya philosophy. In spiritual yoga and Ayurvedic practices, individuals often take up Sattvic diets in order to balance their self — body, mind and soul through the three gunas. Among the varied practices, following a sattvic diet is said to be rudimentary to help ease one’s body, mind and soul, keep them calm, energetic and healthy. The purpose of a sattvic diet is to raise the one’s level of consciousness or sattva.
Foods included in a sattvik diet
Oftentimes, the sattvic diet is thought of as a rather complicated one. However, once you understand the factors of a sattvic diet, following it on a regular basis becomes an easy and natural process. The first and most important point is that a sattvic diet is a purely vegetarian diet comprising fresh seasonal fruit, vegetables, whole grains, pulses, sprouts, nuts and dried fruits, seeds, honey, fresh herbs, milk and dairy products.
On the other hand avoiding food items like processed or fast foods, salty and sour foods, microwaved foods, tea, coffee, alcohol, onions and garlic, leftovers or previously prepared food and any form of animal meat or eggs must be avoided. Since the comprises foods that minimize harm to yourself or other living creatures people who follow a yogic diet will choose to be vegetarian or vegan.
Benefits of a sattvic diet
– Acts as an immunity booster
– Improves energy levels
– Maintains a mental and physical balance
– Aids in weight loss
– Helps detox the body
– Prevents chronic diseases like diabetes, heart disease and certain types of cancers.
In light of the health benefits of a sattvik diet, take a look at some healthy but delicious sattvic recipes by expert chefs below.
Recipes by Neha Ahuja, Founder, Kaashi Wellness
Avocado and sun dried tomato sandwich
Photo Courtesy: Kaashi Wellness
Ingredients
One Ciabatta
One avocado scooped and sliced
Half a sun dried tomato- cut in 3 pieces
2-3 rocket leaves, washed and drained in ice water
1tsp extra virgin Olive oil .
Salt and black pepper to taste.
Method
Cut Ciabatta in half. Drizzle some olive oil. Arrange the arugula leaves. Put avocado and sun dried tomatoes. Add salt and pepper as per taste and serve.
Lentil Dosa (Mung bean dosa)
Photo Courtesy: Kaashi Wellness
Ingredients
50g green moong dal (washed and soaked for 3 hours)
1tbsp coriander leaves
For Filling
½ cup shredded vegetables (cabbage, capsicum, spring onion)
1 pinch of hing
½ tsp mustard seeds
Grind the soaked lentil with salt as per taste. Heat the non-stick pan. Add mustard seeds and Hing till splatters. Add the shredded vegetables add salt to taste. Cover it and cook till tender, keep aside. Heat a non-stick pan. Pour the batter to form the dosa. Add chopped coriander on top, and cook on both sides. Serve the dosa with the vegetable filling inside with coconut chutney.
Add almond milk to wheat flour. Add black pepper corn and fennel seeds. Mix the batter, rest it for 5 minutes.In a heated pan pour the batter to form pancake, make sure the flame is low. Serve the pancake with honey and strawberry puree.
Recipes by Chef Haresh Patel, Wellbeing Chef, Woods At Sasan
Add oil, chopped ginger and garlic to a pan and sauté till it gets golden brown. Then add in the curry paste and stir till it leaves oil. Add vegetables and stir it till it gets coated with the curry paste. Later add water and cook for a while. Mix coconut milk powder with water, add it to the vegetables and cook for around 5 minutes. Finally add palm sugar and basil. Serve hot with basil rice.
Laccha Paratha & Moringa Subzi
Photo Courtesy: Woods At Sasan
Ingredients
For Laccha Paratha
2 cup whole wheat flour
1tsp salt
2tbsp oil/ghee
1 cup warm milk
Water as required
For Moringa Subzi
2 cup moringa leaves/ drumstick leaves
1 tsp oil/ghee
1⁄4 tsp mustard seeds
1⁄4 tsp cumin seeds/jeera
2 chopped tomato
1tsp chop ginger
a pinch turmeric powder
Salt to taste
Method
For Laccha Paratha
Mix wheat flour with oil/ghee and salt in a bowl and add water to knead smooth dough. Set aside for thriry minutes. Divide the dough into four equal balls. Take one ball and roll into a thin 6′′ disc. Apply some ghee and spread evenly, sprinkle some wheat flour. Pleat the dough from the opposite side. Roll the pleated dough into a circle and roll into a thin disc again. Fry the paratha on both sides with some oil/ghee. Serve hot.
For Moringa Sabji
Wash and dry the drumstick leaves. In a heavy bottomed pan, add some oil and wait for it to heat up. Once the oil is hot add mustard seeds and cumin seeds and let it crackle on medium heat. Now add in the chopped ginger and sauté for a few minutes until it becomes soft. Add in the drumstick leaves, turmeric powder and stir the subzi well. Add salt for taste. Turn off the flame once the leaves shrink in size. Serve with Laccha Paratha.
Rinse, peel and grate beetroots suing a grater or food processor and finely chop the dates. Add the grated beetroot to a thick bottomed pan. Add the milk and chopped dates to it. When the milk has reduced to about 75%, add cinnamon powder, stir and continue to simmer until the beetroot is cooked. Garnish with fresh sliced pistachio or almonds and serve hot.
Super Greens Smoothie – Mohit Bulchandani, Founder, Seeds of Life, Mumbai
Photo Courtesy: Seeds of Life
Ingredients
150g banana
50-60g spinach
50ml almond milk
15g dates
Moringa, as per taste
Toppings: Super seeds, Fresh Avocados, Granola as required
Ice (as required to blend)
Method
Put banana, spinach, almond milk, dates and moringa in a food processor/ blender and blend with ice till it is smooth. Pour it in serving bowls and relish it fresh with your favourite toppings from super seeds, fresh avocados and granola.
