Grains: The Food of Survivalㅤㅤㅤㅤ

An exploration of grains through history and the relationship between body and land Home  »  Blog  » Grains: The Food of Survival Grains: The Food of Survival May 2026 · Charan GP An exploration of grains through history and the relationship between body and land. Have you noticed what happens after you eat a meal, especially lunch? The body often slows down. The eyes feel heavy. There is an urge to lie down, to rest, sometimes even to sleep. This response is so common that it rarely raises questions. Food is usually described as something that gives energy. Yet the experience of eating often leads to the opposite. Instead of lightness or alertness, there is heaviness. Instead of movement, there is stillness. This contrast stayed with me long before I had words for it. If food is meant to nourish, how do we recognize nourishment? Is it simply the feeling of fullness in the stomach, or is it the quality of energy that follows a meal? Does nourishment mean being filled, or does it mean feeling alive and available after eating? Growing Up on Grains Growing up, grains were the unquestioned center of every meal. Breakfasts were often idlis or dosas. At times, bread or fried items made their way onto the plate. Lunch almost always meant rice, accompanied by curries. Dinner shifted to wheat, usually in the form of chapatis or other Indian breads. Grain was not just part of the meal. It was the meal. Everything else existed around it. Fruits were occasional. Vegetables were present, but secondary. A meal without rice or wheat felt incomplete, as though something essential was missing. This was not explained or discussed. It was simply how food was understood. My grandfather often spoke of the days when millets like ragi were the norm. He would recall how white rice was once a “rich man’s food,” eaten rarely, a symbol of status. Now, it has become the most common staple a quiet reversal of what once was. The Same Pattern Across Continents Years later, while traveling across Africa and other countries, this pattern resurfaced in a different form. For instance across ten countries i traveled in Africa, from Southern Africa to eastern regions and further north, the structure of meals felt familiar. In Southern African countries, maize formed the base of their diets. In eastern regions, wheat and rice became more prominent. Further north, rice and wheat appeared again as staples. The names, textures, and preparations varied, but the reliance on a single dominant grain remained constant. How Grains Entered the Picture Grains have existed alongside humans for thousands of years, but their dominance is relatively recent after the large-scale agriculture. Rice and wheat existed, but they did not define every meal. In India, millets were widely consumed and region-specific. They grew with less water and supported local ecosystems. The shift began when food needed to be stored, transported, taxed, and controlled. Grains suited this purpose well. They could be dried, preserved, counted, and accumulated. Over time, what was convenient for systems became essential for people. Food slowly moved from being seasonal and diverse to being standardized and centralized. The Green Revolution and the Shift in the Land The Green Revolution accelerated this transformation. High-yield varieties of rice and wheat were introduced with the promise of food security. Irrigation expanded. Chemical fertilizers and pesticides became common. Production increased, but diversity declined. Millets and traditional crops were gradually displaced. Government ration systems reinforced rice and wheat as staples, shaping not just farming practices but eating habits as well. The plate narrowed, even as yields rose. Hybridization further deepened this change. Traditional varieties of rice and wheat, once regionally adapted and nutrient-rich, were replaced by uniform, high-yield hybrids. Local strains disappeared quietly, leaving behind only a handful of varieties grown on vast tracts of land. What began as an agricultural innovation slowly became a biological narrowing. What Grains Do to the Land Grain cultivation reshapes the land. Rice, especially, demands large amounts of water. Monocropping draws heavily from soil nutrients. Over time, soils lose vitality and depend increasingly on external inputs. Fields that once supported multiple crops become devoted to a single one, season after season. Biodiversity fades quietly. The land continues to produce, but often at the cost of resilience. From Land to Body What happens to the land often finds an echo in the body. Systems built for efficiency tend to extract more, whether from soil or from digestion. Just as soil requires support to keep producing under monocropping, the body often requires rest after grain-heavy meals. Energy turns inward. Movement slows. The parallel is subtle, but present. Grains and the Human Body Grains are the seeds of grasses. Biologically, they are designed to propagate, not to be easily digested. Humans lack the digestive adaptations seen in animals that naturally consume grains, such as birds. When observing grains closely, another question arises. When we see fruit, there is often an immediate sensory response. Color, aroma, taste. There is a natural pull. With grains, this is rarely the case. Rice, bread, or wheat by themselves do not usually call to the senses. They require something added a curry, oil, salt, spices, sauces. By themselves, grains seldom invite consumption. Digesting grains also demands significant energy. They are dense, complex, and slow to break down. The body allocates resources to digestion, which may explain the familiar lethargy and sleepiness that follows grain-heavy meals. Energy, Digestion, and Fatigue Digestion is an active process. When food is complex and dense, more energy is directed inward. Blood flow shifts toward the digestive system. The rest of the body slows. This may help explain why meals centered on grains often lead to heaviness rather than vitality. Energy that could support movement or alertness is redirected toward processing what has been consumed. A Personal Shift Over time, my relationship with grains changed through experimentation. I moved from white rice to fiber-rich varieties like brown rice and traditional strains such as

Salt: How a Tiny Crystal Took Over Our Meals

Have you ever wondered what foods you could actually eat without salt? How did this tiny crystal become such a central part of our meals? Home  »  Blog  »  Salt: How a Tiny Crystal Took Over Our Meals Salt: How a Tiny Crystal Took Over Our Meals April 2026 · Charan GP Have you ever wondered what foods you could actually eat without salt? How did this tiny crystal become such a central part of our meals? Over time, salt found its way into our kitchens and food outlets, quietly becoming an assumed necessity in many meals. We often think it is essential to our health, yet its presence is so familiar that few of us pause to question it. I have been salt-free for nearly four years, and during this time, my blood markers have consistently remained normal, without any sodium deficiency. My body naturally gets the sodium it requires from fruits and raw foods, without any added salt. Salt in History Salt has been valued by humans for thousands of years. Archaeological evidence shows that humans were mining and using salt at least 8,000 years ago during the early days of agriculture. As people began storing and preserving surplus crops and meat, salt became essential for preventing spoilage. It allowed food to survive long journeys, harsh seasons, and trade routes. This gave salt enormous economic and strategic value. Roman soldiers were sometimes paid in salt, giving rise to the word salary. Centuries later, salt became a symbol of control and resistance, most famously during Gandhi’s Salt March. Salt became deeply embedded in human culture because of food preservation, trade, and survival needs. In modern times, refrigeration and storage have replaced that role, but salt remains central to our meals, largely due to habit, taste, and the subtle addiction it creates. Humans and Salt: A Unique Relationship No other species seasons its food. Animals eat what nature provides, obtaining minerals naturally from plants, water, and soil. Humans are the only species that isolates, refines, and adds salt back into their meals. Salt stimulates appetite, encourages us to eat more than the body actually needs, and subtly keeps us returning to it meal after meal. My Experience Without Salt When I shifted fully into eating raw foods, my meals became simple: fruits in the morning, fruits in the evening, and salad in the afternoon. I never felt the need to add salt. Salt naturally left my diet without effort. In fruits, I simply did not add any. In salads, I knew that adding salt would draw out the liquid, so it was unnecessary. Over time, salt quietly lost its place. Today, I cannot eat food with added salt; it overwhelms my taste buds. Without salt, I can fully taste the vegetables, fruits, and raw foods I eat. Food that once felt bland now feels complete. Sodium and Salt: A Medical Perspective People consume salt mainly to provide sodium chloride, which is necessary in small amounts for nerve function, fluid balance, and other physiological processes. However, the sodium the body requires is already naturally present in whole foods, such as fruits, vegetables, and leafy greens, without needing added table salt. Recommended Limits versus Reality Health guidelines suggest no more than 5 grams of salt per day, roughly one flat teaspoon, including all sources. This is the combined amount from cooking, snacks, and processed foods. In reality, most people consume far more: Cheese: one-third to one-half teaspoon per two slices Packaged snacks or chips: half a teaspoon or more One restaurant meal: one to two teaspoons or more Salt inside the body pulls water toward itself. The body responds by holding extra water to dilute it. Over time, this water retention can strain arteries, thicken the blood, and burden the kidneys and heart. Salt preserves food, and inside the body, it acts in much the same way: storing water, affecting circulation, and stimulating appetite. Observing Salt Intake My invitation is simply to notice the amount of salt being taken in during a day. This includes not only what is added to food but also the salt already present in packaged foods, snacks, and meals prepared by others. It is also interesting to see what foods can be eaten without salt, quietly observing and exploring. Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 29 Apr 2026 Sweet Potato & Pumpkin Gnocchi with Basil Pesto 28 Apr 2026 Salt: How a Tiny Crystal Took Over Our Meals 28 Apr 2026 The Six Seasons of Aurovilleㅤㅤㅤㅤ 28 Apr 2026

Time to Summernate: Ayurveda Healthy Tips …

According to Ayurveda, the qualities of summer are hot, sharp, and penetrating. That’s why our pitta dosha – the subtle fire that controls metabolism and transformation – can cause us to overheat. The sun saps the energy from the body, from the plants and the earth, increasing heat and dryness.   Home  »  Blog  »  Time to Summernate: Ayurveda Healthy Tips by Dr. Be Time to Summernate: Ayurveda Healthy Tips by Dr. Be March 2026 · Dr. Be According to Ayurveda, the qualities of summer are hot, sharp, and penetrating. That’s why our pitta dosha – the subtle fire that controls metabolism and transformation – can cause us to overheat. The sun saps the energy from the body, from the plants and the earth, increasing heat and dryness. Pitta needs to be looked after to maintain a good energy, mental clarity, joyfulness, good digestion and blood circulation, a beautiful glow on the skin and a sound sleep. When Pitta is out of balance it will give skin problems, hot flashes, exhaustion, indigestion or loose stool. Emotionally, excess Pitta manifests through irritation, short-temper, impatience, judgement/criticism, perfectionism… Before Pitta reaches uncontrollable heights, remain cool, calm and pamper the liver: With the food: As Agni (digestive fire) weakens, it is better to eat light, unctuous (slightly oily), cooling food such as salads and juices. Favorable taste: Bitter taste, Sweet taste (to take moderately in case of diabetes and high triglycerides). Salty taste should be taken reasonably Drink water stored in earthen pot Raw food/salads are taken at lunch mainly Proteins: mungdal, chickpeas, beans, sprouts, nuts and seeds, non-veg: white meat, fish, seashell, dairies for breakfast or lunch, eggs Cereals for energy: jasmine rice, barley, red rice, millet (fermented ragi) Vegetables: pumpkin, bittergourd, bottlegourd, snakegourd, ashgourd, cucumber (taken separately), salads, green leafy vegetables, broccoli, cabbage, celery, carrots, drumstick (moringa), zucchini, plantain Fruits: amla, pomegranate, banana, ramphala, chiku, papaya, apple, grape, date, watermelon and melon (to be taken separately), coconut Beverages: buttermilk, sweet lassi, coconut water, mint, lemongrass, cardamom, chamomile, nannari (sarsaparilla), amla juice, watermelon juice, vegetable juice, cucumber milk (blend ½ cup of peeled cucumber in 1 cup of milk – cow or other veg milk – with a pinch of sugar), electrolyte (1 lemon juice + 1tsp of sugar + 1 pinch salt in a glass of water), Lipids: ghee, olive or sunflower or coconut oil Spices: cumin, coriander, black pepper, turmeric, fennel seeds, fresh aromatic herbs (dill, coriander, fennel, mint, parsley, saffron) Avoid: Pungent and sour tastes (especially for people who are Pitta dominant) Pitta increasing items: chillies, fermented food (apart from idli and dosai), deep-fried, sour buttermilk or curd, red meat, alcohol (strong liquor, red wine), coffee … Drinking beverages coming from the fridge or freezer during meals Ice-cream at the end of a meal (best to be taken when the digestion is finished, around 4pm) Routine to favour: Avoid direct sun contact specially between 11am and 4pm, and protect from the heat by keeping a humid towel/cap on the head A nap of half an hour after lunch is allowed Body massage with coconut oil – if there’s no time every day to apply oil on the body, then massage ears, hands and feet + pour 4-5 drops of coconut oil on the fontanelle Bath with cool water and apply a paste of sandalwood on the face, heart and lower abdomen (these are the 3 main parts that should remain fresh to maintain the coolness in the whole body); foot bath in the evening with vetiver roots, rose water or hibiscus flowers Swimming, aquagym, any water activities. Qi-Gong, Tai Chi, light running: max 30 minutes early morning or late evening; walks in green environment, forest Soft yoga, pranayama (Sheetali, Sheetakari, ida nadi inhalation-left nostril inhalation), meditation with Gayatri mantra Walk under the moonlight, full moon bath Wear loose and comfortable cotton or linen clothes (white, blue, green, gray colours) Cooling jewellery: sandalwood beads, jade, pearl, amethyst crystals, moonstone, silver, aquamarine To refresh the ambiance use lemon or orange peel, jasmine flowers, lavender, wet cloth hanging at the open window, vetiver curtains Cooling plants for the summer: Amalaki – Amla: refrigerant and full of Vitamin C, rejuvenating fruit Aloe vera: rejuvenates blood and tissues Aegle Marmelos – Bael fruit: make juice from the pulp and decoction with leaves, it calms body and mind. It is slightly laxative, do not take during pregnancy Coriander: seeds soaked in water for urinary infections, kidney weakness Red Hibiscus: leaves and flowers for shampoo and conditioner; flowers for herbal tea Manduka parni – Centella asiatica leaves: rejuvenating and tonic for brain and nerves Pudina – Mint leaves: herbal tea or dishes Radha consciousness – Clitoria Terneata flowers: herbal tea or juice Sarsaparilla – Nannari syrup: soothing and cooling Shataavari – Asparagus racemosus: cooling, calming Pitta, very good for Vata women to harmonize hormones Vetiver roots: for bathing Yashtimadhu – Licorice: to refresh the body and to calm irritation, inflammation or ulcer in the digestive tract Wishing you a nurturing and loving winterBe @ Sante PS: all these recommendations are more elaborated in my book “Take care of yourself with Ayurveda”, available at Maroma in Aspiration, the bookshop of Visitor Centre and Auroville Press Publishers in Aspiration Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Mar 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Time to Summernate: Ayurveda Healthy Tips by 26 Mar 2026 Eating With the Daylightㅤㅤㅤㅤㅤ 26 Mar 2026

Eating With the Daylightㅤㅤㅤㅤㅤ

Life on Earth moves in a rhythm shaped by the sun. As daylight arrives, nature slowly comes alive. Birds begin to chirp, plants respond to light, and activity across ecosystems increases. As the sun rises higher, energy builds. Around midday, this energy reaches its peak. As evening approaches and the sun begins to set, activity gradually slows, preparing all living beings for rest. Home  »  Blog  »  Eating With the Daylight Eating With the Daylight March 2026 · Charan GP “Insights into the connection between sunlight, circadian rhythm, and the body’s digestive and sleep cycles.” Life on Earth moves in a rhythm shaped by the sun. As daylight arrives, nature slowly comes alive. Birds begin to chirp, plants respond to light, and activity across ecosystems increases. As the sun rises higher, energy builds. Around midday, this energy reaches its peak. As evening approaches and the sun begins to set, activity gradually slows, preparing all living beings for rest. The human body is deeply connected to this same rhythm. This daily cycle of light and darkness regulates what is known as the circadian rhythm, the internal body clock that influences sleep, wakefulness, hormone release, digestion, metabolism, and repair processes. The body does not function randomly. It responds continuously to the presence or absence of light. Sunlight and Digestive Capacity One important aspect of circadian rhythm is digestion. Digestive strength is closely aligned with daylight. As the sun rises and energy increases, the body’s ability to digest, absorb, and metabolise food also increases. Around late morning to early afternoon, when the sun is near its peak, digestive activity is at its strongest. As the day moves toward sunset, digestive capacity naturally declines. When food is eaten late in the evening, the body must stay active digesting at a time meant for slowing down, repair, and rest. Energy that could support deep sleep is instead diverted toward digestion. Many people notice this through experience. After eating a heavy meal at night, the body may still feel bloated or heavy the next morning. Sleep may feel light or incomplete, and waking up does not always bring a sense of freshness. Observation Through Experience For many years, despite sleeping for enough hours, I often woke up without feeling rested. A simple question kept coming up. Why do I not feel fresh after sleep? This curiosity led me to observe my eating patterns. Growing up, dinner was usually between 8 and 9 pm. In my early twenties, I began experimenting by eating earlier. First around 7 pm, then 6 pm, and sometimes skipping dinner altogether. Over time, changes became noticeable. Sleep felt deeper, mornings lighter, and energy more stable through the day. For the past several years, this exploration has continued. Currently, I finish my meals within a four-hour window, usually between 10 am and 2 pm, followed by a fasting period of about twenty hours. This timing closely follows daylight hours and the natural rise and fall of energy in the body. Breaking the Fast Gently When the body wakes up in the morning, it has just come out of a fasting state. At this time, the system is sensitive and receptive. Just as a vehicle starts in first gear before moving into higher gears, the body also benefits from a gentle beginning. Hydrating and easily digestible foods support this transition. Fresh fruits, fruit juices, coconut water, and green juices etc provide hydration and light nourishment without burdening the digestive system. As the day progresses and sunlight increases, denser foods can be introduced, when the body has more energy and time available for digestion. Circadian Rhythm and Artificial Light The circadian rhythm is the body’s internal clock, regulated mainly by light and darkness. Morning sunlight signals the body to wake up, activate digestion, and increase alertness. As daylight fades, the body naturally prepares for rest through the release of melatonin, which supports deep sleep and recovery. Exposure to artificial light, especially blue light from mobile phones and screens, after sunset can disrupt this process. Blue light mimics daylight and can signal the body to stay alert when it should be slowing down. This can delay melatonin release, reduce sleep quality, and limit the body’s ability to rest and repair. Just as eating late keeps digestion active at night, prolonged screen exposure after sunset keeps the nervous system active, reducing the depth and effectiveness of sleep. Living in Alignment The circadian rhythm is not something external to follow. It is already functioning within the body. Paying attention to light, food timing, and rest allows the body to work with less resistance. A simple reflection can be useful. Have you noticed how your body feels after eating something heavy at night? Or how screen exposure late into the evening affects your sleep and energy the next morning? Observing these signals, without forcing change, often reveals what the body naturally prefers. The sun rises and sets each day without effort. When daily life begins to align more closely with this rhythm, the gut, sleep, and energy often respond with greater ease. Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Mar 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Food Sovereignty and Seeds of AuroOrchard 28 Mar 2026 Eating With the Daylight 26 Mar 2026

Hunger: A forgotten language

Before speaking about food, nutrition, or health, there is a quieter and more fundamental question that often goes unasked: What is hunger? Home  »  Blog  »  Hunger: A forgotten language Hunger: A forgotten language February 2026 · Charan GP Before speaking about food, nutrition, or health, there is a quieter and more fundamental question that often goes unasked: What is hunger? Where do you feel it in your body? Is it in your stomach, your throat, your mouth, a readiness to receive food? Or is what we call hunger shaped by other rhythms: the time of day, emotion, or habit? When was the last time you were truly hungry and had a meal? Eating by Time, Not by Need Growing up our meals are often organized almost entirely by time. Breakfast in the morning, lunch in the afternoon, dinner at night, with snacking woven in between. School bells, schedules, and later work routines dictates when to eat. Hunger, the word itself, becomes distant, less a lived experience, more a concept tied to routine. From Bodily Clarity to Conditioning A baby knows hunger clearly. When a baby is hungry, it cries. When it is full, it does not eat. There is no persuasion, no logic, no routine. The communication is direct and embodied. Slowly, feeding is aligned with adult schedules and convenience. Over time, the clarity of hunger dulls. What begins as responsiveness becomes routine. By adulthood, most of us are better at following the clock than listening to the body. Hunger in Nature-+ licated. Animals eat when they are hungry. If food is not available, they wait. They fast. Wild animals do not graze continuously; they eat when the body calls. Domesticated animals are conditioned to schedules, but instinct still speaks. In the wild, movement, effort, and hunger are connected. Physical activity prepares the digestive system. Food is earned through engagement with life. Modern human life looks different. We sit for long hours. We move little. Yet we eat frequently, often more than our ancestors ever did. The Invention of Breakfast For much of human history, there was no universal concept of breakfast as we know it today. Many traditional cultures ate one or two substantial meals a day, often after physical work had already begun. The modern idea of breakfast emerged alongside industrialization. Factory schedules, school timetables, and long working hours required predictable energy intake. Food had to be quick, standardized, and easily distributed. Cereal companies seized this opportunity. By promoting grains as essential morning fuel, they introduced the notion that skipping breakfast was unhealthy, even dangerous. Marketing framed breakfast as the most important meal, not because the body demanded it, but because industry required it and products needed to be sold. Over time, this industrial solution became a cultural norm, reaching Indian households and blending with local food habits. What began as a strategy for consumption became unquestioned tradition. Eating Without Hunger When food is eaten without hunger, the experience changes. Have you noticed how food tastes when you are truly hungry? Even the simplest, bland meal feels satisfying, alive, enough. When hunger is absent, even the most elaborate meal can feel dull. The body seeks stimulation instead of nourishment: more spice, more salt, more sugar, more intensity. This is not a failing; it is a sensory response. Appetite becomes craving. Digestion, Fatigue, and Stimulation Digestion requires energy. It draws on what many traditions call prana or nerve energy. When the body is genuinely hungry, digestion flows easily. Enzymes respond. Energy moves. When food arrives without hunger, digestion becomes work. Energy is pulled inward, and the body feels heavy, sluggish, or sleepy. To counter this, we reach for external stimulants: tea, coffee, sugar. These provide temporary lift but do not restore underlying energy. The cycle quietly repeats. Availability, Habit, and Overfeeding Another layer is availability. Food today is constantly accessible. It arrives with a click or a short walk. There is little waiting, no effort. Hunger cues blur. Habit takes over. Our ancestors worked for food, moved for it, and ate in response to genuine need. Today, we eat because it is there, not always because the body calls. An Ongoing Inquiry I am still learning this myself everyday to listen to the body and feed when hungry. It is not simple when decades of habit have trained the body to ignore its signals. Sometimes thirst can also be confused with hunger. Hunger is not an idea. It is a sensation, a communication, a relationship. Perhaps the question is not how often we eat or what we eat, but whether we are listening at all. An Invitation For your next meal, take a moment to feel your body and check what is guiding you to feed. I am curious to hear your reflections and insights. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Feb 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Hunger: A forgotten language 26 Feb 2026 The World of Bananasㅤㅤㅤㅤㅤㅤ 25 Feb 2026

Eating for Nourishment or Habit: A personal …

My name is Charan. For the past several years, I have been exploring my relationship with my body and mind. I’ve done this by observing how my body responds to different foods, routines, and environments, and by learning from people around the world who are asking similar questions. Over time, this exploration has helped me understand my body more clearly and simply. At its core, it has been driven by a quiet longing to feel free and at ease in this body, something I had not fully experienced before. As this inquiry deepened, more fundamental questions began to surface. What truly makes this body function? Why does disease arise? What does it really mean to care for this living organism? I began to question what food actually is for the body. Is it only what I put into my mouth, or are there other forms of nourishment such as sunlight, air, water, rest, touch, and movement? Home  »  Blog  »  Eating for Nourishment or Habit: A personal journey into the relationship with food Eating for Nourishment or Habit: A personal journey into the relationship with food January 2026 · Charan Gp My name is Charan. For the past several years, I have been exploring my relationship with my body and mind. I’ve done this by observing how my body responds to different foods, routines, and environments, and by learning from people around the world who are asking similar questions. Over time, this exploration has helped me understand my body more clearly and simply. At its core, it has been driven by a quiet longing to feel free and at ease in this body, something I had not fully experienced before. As this inquiry deepened, more fundamental questions began to surface. What truly makes this body function? Why does disease arise? What does it really mean to care for this living organism? I began to question what food actually is for the body. Is it only what I put into my mouth, or are there other forms of nourishment such as sunlight, air, water, rest, touch, and movement? During this time, I paid close attention to all aspects of daily living. It became an exploration of relationship itself: my relationship with nature, with my mother and father, with my ancestors and my birthplace, with friends, with food and water, with sleep and dreams. I began to see that each of these is an aspect of living, and together they form the field in which this body and mind exist. Eating was not separate from this field. It was one of the most direct and tangible expressions of how I relate to the world. In this article, I stay with one strand of this larger inquiry: my relationship with food. I share my food history, where I come from, what we ate, how our regional landscape shaped our plate, and how I began to see the gap between nourishment and habit. Roots in a Dry Land I come from Chittoor in Andhra Pradesh, India, a region near Tirupati, known for temples, rocky hills, and a climate that leans toward dryness. Hot summers, moderate monsoons, and recurring droughts shaped the crops people grow and how they think about food and water. My ancestors migrated to higher ground after facing floods elsewhere. They adapted to a land where rainfall was uncertain and farming required resilience. Millets like ragi, groundnuts, and pulses were staples. These foods required less water and could be stored for long periods. Vegetables were harder to grow consistently, and fruits, though present, were not daily staples. Growing up in Air Force campuses across India exposed me to diverse regional food habits. Chapatis became a regular dinner, and milk consumption increased under the influence of northern cuisines, particularly from Punjab, where dairy is a central part of the diet My Plate Growing Up: Rice, Lentils, Tamarind At home, our meals were rooted in our native land. The staple was white rice, accompanied by a range of lentil-based preparations such as dals, sambars, rasams, and chutneys. Meat appeared mostly on weekends, eggs more often. Podis mixed with ghee or oil were a regular feature, and almost everything carried the sour taste of tamarind. Our food was heavy in grains and lentils, high in carbohydrates and plant proteins, but often low in daily fresh fruits and vegetables that provide water-rich nourishment and fibre. With refrigerators and gas stoves, idlis and dosas became convenient and slowly entered daily life. Millets, Rice, and Aspiration When I spoke with my grandfather, he described meals centered around hardy grains and millets. White rice was rare and considered a luxury. Over time, as markets expanded and government systems made rice affordable, polished white rice became associated with comfort and status. By the time I was growing up, it had become the unquestioned centre of most meals. Eating for Nourishment or Habit As my inquiry deepened, I turned the question to my plate. Much of what I ate came from habit, convenience, and emotional comfort. Foods from childhood carried memories of home and care, and certain dishes felt tied to my identity. It led me to ask more honestly whether I was eating for nourishment or out of habit and conditioning. I also began to notice differences in lifestyle. My ancestors worked in the fields, walked long distances, and lived according to the sun. They usually ate two substantial meals a day, finished eating early in the evening, slept early, and woke early. Experimenting With My Own Body I began recreating ancestral dishes and examining them through the lens of nourishment. I explored how I could nourish my body while still eating familiar foods, and also by bringing more vegetables and fruits into these dishes. I changed what, when, and how often I ate, observing how my body responded. Simpler meals, more fruits and vegetables, adjusted meal timing, or reduced heavy foods each became a way to learn. The internet connected me with others experimenting with fasting, raw eating,

Ayurvedic Recommendations

The dishes that can be consumed during this season are meat soup topped with ghee, meat of healthy animals, beverages prepared with molasses and rice flour, pastries prepared using wheat, rice flour, black gram, sugarcane juice and milk products which are delicious and nourishing, fresh rice, gingelly oil and bone marrow Home  »  Blog  »  Ayurvedic Recommendations for Winter Ayurvedic Recommendations for Winter December 2025 · Dr. Be We are now at the peak of Visarga Kala, when the moon has more influence in the Northern Hemisphere and provides calming, soothing energy. The cold outside urges us to turn inwards, and this prevents the doshas from being over-stimulated by external factors and situations. In this “cocooning” atmosphere, Kapha and Agni contribute to protecting us from the cold. Through a digestive fire (Agni) that becomes stronger and asks for more nourishing food and bigger portions, we are strengthening and reinforcing our immunity, nourishing well the body tissues for the year to come. The three constitutions (prakruti) experience their Kapha increasing with the adipose tissue to protect from the cold: less for Vata people, moderate for Pitta people and more for Kapha people. In the energy, there’s a feeling of coming back to the warmth of our inner place. If this energy is imbalanced, it may give a sense of emptiness in the heart, dullness in the mind or feeling depressed or lonely (these are Vata or Kapha imbalances). During winter, we are going to assist the body to regenerate by keeping a strong digestive fire (Agni) – in the abdomen for an optimum nutrient assimilation, in the mind for clarity and in the heart for joy and kindness. GENERAL GUIDELINES IN THE FOOD: “The dishes that can be consumed during this season are meat soup topped with ghee, meat of healthy animals, beverages prepared with molasses and rice flour, pastries prepared using wheat, rice flour, black gram, sugarcane juice and milk products which are delicious and nourishing, fresh rice, gingelly oil and bone marrow” — from the book Ashtanga Hrdaya, Sutrasthana, Chapter 3 Rtucharya, Sloka 11–14 Sweet, sour and salty tastes are best for this season Eat warm, cooked food spiced up with: ginger, pepper, turmeric, cumin, clove, asafoetida, mustard seed, ajwain, cinnamon, fennel seed, fenugreek seed, onion, garlic Proteins: Mungdal, black gram (Maasha) beans, chickpeas, lentils, white meat, egg, mutton (meat soup), nuts and seeds, spirulina, hemp seeds Vegetables: green leaves, carrot, beet, eggplant, cauliflower, broccoli, bitter-snake-bottlegourd, moringa (drumstick), chow-chow Sweet = Cereals: millets, wheat, barley, rice, oats Sweet = fruits: apple, banana, chiku, papaya, passion fruit, pomegranate, grape, guava, pear, rosella, all citrus preferably sweet Ghee or sesame oil, olive, sunflower, apple cider vinegar Beverages: herbal masala teas, hot water, with honey or jaggery, sugarcane juice, golden milk with turmeric TO AVOID: cheese, yogurt, curd, lassi at dinner (they should be eaten at breakfast or lunch) Cold beverages, ice-cream Raw vegetables and food that is heavy and difficult to digest (deep fried, etc.) HEALTHY ROUTINE FOR WINTER: Main principle: stabilize, centre, nurture and recharge Sleep longer Keep a regular rhythm (with meals and bedtime) Massage with sesame oil + apply heat to let the oil penetrate Hot shower or bath, Foot bath with warm salty water Keep the body warm with cotton, wool, silk, leather Physical exercise: 30 minutes daily of stimulating Yoga, Pranayama, Meditation-concentration, Qi-Gong, Toning… Nasya: put 1 drop of Anu Tailam in each nostril at bedtime or in the morning if the nose is congested TO AVOID: Prolonged fasting Humid and cold air, wind, fan Long hours at the computer Stay awake late at night HEALTHY ROUTINE FOR WINTER: For a better digestion: ginger, cinnamon, pippali (long pepper), Be No1 (ginger, turmeric, black pepper) or Trikatu (for Kapha), Hingwashtak churna (for Vata), Avipatikar churna (for Pitta), taken after a meal with a little bit of honey For cold, cough and respiratory infections: tulsi, karpuravalli (Coleus amboinicus), Be No3 (ginger, turmeric, black pepper, tulsi, amla, cinnamon), Sitopaladi churna, Talispatradi churna For inflammation, joint pain: turmeric, Be No4 (ginger, turmeric, fenugreek), Dashamoolarishtam For energy and vitality: Chyavanprash Wishing you a nurturing and loving winterBe @ Sante Previous ArticleNext Article Featured Articles Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Abundance Product of the Month 05 Dec 2025 Ayurvedic Recommendations 19 Dec 2025 Our Brewery for Plant Health 19 Dec 2025

Ayurveda Tips for rainy summer

Late summer, with its amount of rains, brings lots of humidity and dampness in the air that affect the body and its Dosha in many different ways: Pitta ferments and shows signs of Home  »  Blog  »  Ayurveda Tips for rainy summer Ayurveda Tips for rainy summer July 2025 · Dr. Be Late summer, with its amount of rains, brings lots of humidity and dampness in the air that affect the body and its Dosha in many different ways: Pitta ferments and shows signs of acidity, bloating, inflammation or strong body odour, lots of stagnation and retention felt in the digestive tract. Emotionally unhealthy Pitta becomes bitter, impatient and frustrated in the mind or the heart. Vata gets cold and makes the joints more painful with an irregular digestion and bowel movements and mind might be imbibed with anxious thoughts, worries or lack of concentration. We can help ourselves with the following recommendations: With the food Eat only when hungry and eat the appropriate amount (both hands joined together is the size of the stomach) Take a warm, cooked meal with any spices to improve the digestion (eg: ginger, turmeric, black pepper, cumin, coriander, cinnamon, ajwain, basil, garlic etc) Eat green leafy vegetables, take light dishes made of mung dal, vegetable soups… all pulses and dal are good when cooked with spices (all spices are good apart from red powder-chilli powder) For non-vegetarian, eat white meat or small fishes. Drink warm water all day long (especially when there’s a sore throat) Dinner should be light and taken 2 hours before going to bed Give energy to the body with cereals and grains such as: amaranth, barley, cooked oats, granola, rice Honey is the best sweetener Ghee used for cooking and Sesame and Olive oils for dressings Chew some neem or Tulsi leaves Some immunity enhancers: Giloy/Guduchi (Tinospora cordifolia), a very good immune regulator; 1tsp of powder morning and evening in warm water Amalaki (amla): full of vitamin C; consumed fresh if available or in powder Turmeric: Anti-inflammatory, can be used for gargling with warm water and a pinch of salt Tulsi (Ocimum tenuiflorum/sactum): for the lungs, fresh leaves in warm water Ashwagandha (Whitania somnifera): immune regulator and calming the nervous system; 1tsp morning and evening in milk or warm water Ginger – Turmeric – Black pepper powders (Be No1): improves digestion and energy, ½ tsp with warm water or lemon juice + honey once or twice a day Tulsi – Cinnamon – Amla – Ginger – Turmeric – Black pepper powders (Be No3): as prevention or in case of cold, cough, flu, feverish state, body ache, ½ tsp with a sip of warm water or lemon juice + honey once a day if it’s preventive, 3 times a day before food if there are symptoms Saffron, aloe vera, licorice herbal infusions Chyavanprash Avaleha: 1 tsp in the morning with breakfast Special treat for joint pain and inflammation: Shallaki Cream or Oil mixed with Castor Oil (Eranda Tailam): massage twice a day the painful joint, it’s a painkiller and anti-inflammatory Rosemary Essential Oil: 1 or 2 drops with the massaging oil and apply locally. It’s anti-inflammatory Shallaki Tablets: for arthritis, muscular pain, joint inflammation Triphala Guggulu Tabs: to reduce bloating, swelling, inflammatory conditions, 1 or 2 tabs per day before meals (use for short period) In the activities, help Pitta and Vata to be centred and grounded: Be grounded in the heart or abdomen with Yoga, Pranayama, Meditation, observing the breathing movements in the abdomen, Yoga Nidra, Body Awareness, Qi-Gong, Tai Chi… Regular exercise, 30 minutes daily Gardening, cultivating, weeding, cooking Keep warm, take warm showers, cover your neck from chilled breeze Gargling with salty water if sore throat Oil pulling with 1 Tbsp of sesame or coconut oil, keep in the mouth for some time, spit it out and rinse the mouth with warm water (can be done early morning or at bedtime after brushing the teeth) Nasya: pour 2 drops of sesame oil or Anu Tailam in each nostril once a day 4-5 drops of Castor Oil in the belly button followed by slight massage around the umbilicus at bed time Fragrances: sandalwood, rose, jasmine Let’s be all well, happy and healthy.Be at Santé Clinic Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 19 Sep 2025 Abundance Product of the Month 18 Sep 2025 Recipe Alert!ㅤㅤㅤㅤㅤㅤㅤㅤ 22 Sep 2025 Food and Agriculture in Auroville, India 18 Sep 2025

FARMACYㅤㅤㅤㅤㅤㅤㅤㅤ

According to Ayurveda, the qualities of summer are hot, sharp, and penetrating. That’s why our  Home  »  Blog  »  Farmacy FARMACY June 01, 2025 · Dr. Be TIME TO SUMMERNATE Ayurveda healthy tips According to Ayurveda, the qualities of summer are hot, sharp, and penetrating. That’s why our pitta dosha – the subtle fire that controls metabolism and transformation – can cause us to overheat. The sun saps the energy from the body, from the plants and the earth, increasing heat and dryness. Pitta needs to be looked after to maintain a good energy, mental clarity, joyfulness, good digestion and blood circulation, a beautiful glow of the skin and a sound sleep. When Pitta is out of balance it will give skin problems, hot flashes, exhaustion, indigestion or loose stool. Emotionally, excess Pitta manifests through irritation, short-temper, impatience, judgement/criticism, perfectionism… Before Pitta reaches uncontrollable heights, remain cool, calm and pamper the liver: With the food: As Agni (digestive fire) weakens, it is better to eat light, unctuous (slightly oily), cooling food such as salads and juices. Favorable taste: Bitter taste, Sweet taste (to take moderately in case of diabetes and high triglycerides). Salty taste should be taken reasonably Drink water stored in earthen pot Raw food/salads are taken at lunch mainly Proteins: mungdal, chickpeas, beans, sprouts, nuts and seeds, non-veg: white meat, fish, seashell, dairies for breakfast or lunch, eggs Cereals for energy: jasmine rice, barley, red rice, millet (fermented ragi) Vegetables: pumpkin, bittergourd, bottlegourd, snakegourd, ashgourd, cucumber (taken separately), salads, green leafy vegetables, broccoli, cabbage, celery, carrots, drumstick (moringa), zucchini, plantain Fruits: amla, pomegranate, banana, ramphala, chiku, papaya, apple, grape, date, watermelon and melon (to be taken separately), coconut Beverages: buttermilk, sweet lassi, coconut water, mint, lemongrass, cardamom, chamomile, nannari (sarsaparilla), amla juice, watermelon juice, vegetable juice, cucumber milk (blend ½ cup of peeled cucumber in 1 cup of milk – cow or other veg milk- with a pinch of sugar), electrolyte (1 lemon juice + 1tsp of sugar + 1 pinch salt in a glass of water), Lipids: ghee, olive or sunflower or coconut oil Spices: cumin, coriander, black pepper, turmeric, fennel seeds, fresh aromatic herbs (dill, coriander, fennel, mint, parsley, saffron) Avoid: Pungent and sour tastes (especially for people who are Pitta dominant) Pitta increasing items: chillies, fermented food (apart from idli and dosai), deep-fried, sour buttermilk or curd, red meat, alcohol (strong liquor, red wine), coffee … Drinking beverages coming from the fridge or freezer during meals Ice-cream at the end of a meal (best to be taken when the digestion is finished, around 4pm) Routine to favour: Avoid direct sun contact specially between 11am and 4pm, and protect from the heat by keeping a humid towel/cap on the head A nap of half an hour after lunch is allowed Body massage with coconut oil – if there’s no time every day to apply oil on the body, then massage ears, hands and feet + pour 4-5 drops of coconut oil on the fontanelle Bath with cool water and apply a paste of sandalwood on the face, heart and lower abdomen (these are the 3 main parts that should remain fresh to maintain the coolness in the whole body); foot bath in the evening with vetiver roots, rose water or hibiscus flowers Swimming, aquagym, any water activities. Qi-Gong, Tai Chi, light running: max 30 minutes early morning or late evening; walks in green environment, forest Soft yoga, pranayama (Sheetali, Sheetakari, ida nadi inhalation-left nostril inhalation), meditation with Gayatri mantra Walk under the moonlight, full moon bath Wear loose and comfortable cotton or linen clothes (white, blue, green, gray colours) Cooling jewellery: sandalwood beads, jade, pearl, amethyst crystals, moonstone, silver, aquamarine To refresh the ambiance use lemon or orange peel, jasmine flowers, lavender, wet cloth hanging at the open window, vetiver curtains Cooling plants for the summer: Amalaki – Amla: refrigerant and full of Vitamin C, rejuvenative fruit Aloe vera: rejuvenates blood and tissues Aegle Marmelos – Bael fruit: make juice from the pulp and decoction with leaves, it calms body and mind. It is slightly laxative, do not take during pregnancy Coriander: seeds soaked in water for urinary infections, kidney weakness Red Hibiscus: leaves and flowers for shampoo and conditioner; flowers for herbal tea Manduka parni – Centella asiatica leaves: rejuvenative and tonic for brain and nerves Pudina – Mint leaves: herbal tea or dishes Radha consciousness – Clitoria Terneata flowers: herbal tea or juice Sarsaparilla – Nannari syrup: soothing and cooling Shataavari – Asparagus racemosus: cooling, calming Pitta, very good for Vata women to harmonize hormones Vetiver roots: for bathing Yashtimadhu – Licorice: to refresh the body and to calm irritation, inflammation or ulcer in the digestive tract Let’s be all well, happy and healthy.Be at Santé Clinic Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 19 Sep 2025 Abundance Product of the Month 18 Sep 2025 Recipe Alert!ㅤㅤㅤㅤㅤㅤㅤㅤ 22 Sep 2025 Food and Agriculture in Auroville, India 18 Sep 2025

FARMACY: Ayurveda and the use of TURMERIC

Late summer, with its amount of rains, brings lots of humidity and dampness in the air that affect the body and its Dosha in many different ways: Pitta ferments and shows signs of Home  »  Blog  »  Farmacy: Ayurveda and the use of TURMERIC FARMACY: Ayurveda and the use of TURMERIC Anti-inflammatory and anti-oxydant Mar 13, 2025 · Be@Sante Clinic The harvest season of Turmeric is slowly coming to an end. The fresh plant comes at the right time to support our health during Spring when Kapha toxins (cold, heavy, sticky, slimy, viscous, stagnant) need to be expelled from the body otherwise they create a state of fermentation (bloating in the belly), stagnation (swelling in some parts of the body), inflammations (in body tissues and joints), leading to hayfever, allergies, cold, cough with mucus, mild fever. Healthy Kapha in our body is felt in our immunity and helps to resist any external factors, viruses or unhealthy bacteria, it keeps our respiratory system clean and clear and brings strength, endurance and perseverance in the energy, it is warm and generous at heart, soft and kind in its words. Turmeric is a great plant that helps Kapha to maintain its best potential. Here some uses: Early morning, to boost energy and immunity (at Kapha time – between 6am and 10am): drink hot water with some fresh turmeric, fresh ginger and a lemon juice As appetizer for lunch, to stimulate the gastric enzymes for a better digestion: one tsp of fresh turmeric grinded with fresh ginger, lemon juice and a pinch of salt (the mix can be kept in the fridge for some weeks) As digestive, to stimulate the digestion or get rid of heaviness, bloating or indigestion: mix of ginger powder, turmeric powder and black pepper powder (= Be No1), take ½ tsp in a sip of warm water after a meal or anytime when feeling heavy or stuck in the digestion In case of hayfever, allergies, cold and cough with mucus: ½ tsp of turmeric powder or 1 tsp of turmeric flakes with lemon juice and honey, before any meals. An ayurvedic preparation for Kapha allergies (hives, dermatitis, rhinitis, itching, fungal infection) is called Haridrakhanda (it contains turmeric as main ingredient) – 1 tsp twice a day before meals. For sore throat and mucus in sinuses or throat: gargle with hot water, salt and a pinch of turmeric As anti-inflammatory for joints: take 1 Tbsp of sesame or olive or coconut oil + 1 flat tsp of turmeric powder + 1 pinch of black pepper – once or twice daily before meals and apply daily a mix of castor oil and shallaki oil on the painful jointAnti-inflammatory in general: a mix turmeric powder, ginger powder and fenugreek powder (= Be No4), take ½ tsp in warm water early morning To purify the blood and clear the skin of ailments, rashes, prickly heat: mix of turmeric powder or flakes with neem powder and black pepper powder (= Be No2): ½ tsp in warm water twice a day before meals for 2 to 3 months. This great plant (fresh, sun-dried or powdered) is available at AuroOrchard and some other places in Auroville. Nature’s gift to end spring and start summer in the most harmonious way.Take good care and be well Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 19 Sep 2025 Abundance Product of the Month 18 Sep 2025 Recipe Alert – Stir Fried Sweet Potato leaves with Tofu 22 Sep 2025 Food and Agriculture in Auroville, India 18 Sep 2025