For as long as I could remember, I live my life rushing around from going to school, having a career, having a marriage and later on kids. While running around, priority was not given to food intake. Especially before the kids come along, I would eat out and occasionally skip meals and before long I was having gastric pain and migraine. It became so bad that on a daily basis, I would feel so tired by 7 pm in the evening. I would have blood shot eyes and no energy for any evening event.
Not until I met Sen Yein, an Ayurvedic Practitioner in the year 2002, that I learn about my health. I learned about the root cause of our ailments and the works of our body, the more holistic way. Also how certain food affects the body.
The most important of all, is the miraculous healing after doing detoxication of the liver and gall bladder in a holistic manner.
Next I began to be more conscious and aware of what I eat so as not to put in more than what I am trying to get out of my body system.
Here are some recipes that I have accumulated and tried for my family that I could share, if you find them suitable.
Thou Shoulst Eat to Live; Not Live To Eat …Socrates
SOME POINTS OF MY PHILOSOPHY ABOUT HEALTHY FOOD THAT THE BODY LOVES
- Food is cooked with ingredients fresh with life energy. Preferably not pre-cooked and frozen, in a packet, bottled, canned or tinned which has no more life energy in them.
-
Food cooked should be eaten while fresh and warm or at least not more than 8 hours if possible, after it has been cooked. Food loses its nutrients after being keep for sometime and also makes it more difficult to digest.
-
Buy fresh vegetables that are locally grown and in session because nature knows what your body needs at a particular time and place. Anything that is in session and in abundance is usually what the body requires for balance at that particular time.
-
Not to use highly processed ingredients which usually contains chemicals and preservatives, colouring and taste enhancer.
-
Cook with LOVE and it will show in the taste.
