At mealtime, the question is always, "What are we going to eat?" When food becomes a sacred act, the how, with whom, doing what, and why they are placed on the table alongside the fork and soup plate merit a lucid response. A few days ago, I had the opportunity to chat with Beantpal Singh Khalsa, founder of Creative Consciousness and the podcast OM Vibrations-Visions, who is also an expert in Ayurvedic cooking. For him, the body is a sacred temple where eating should be a conscious decision, an action that requires attention to the whole in order to harmonize and maintain the health of the body. 

According to Beantpal, Ayurveda, the science of life, is a philosophy that multidisciplinary encompasses the well-being of the being from a holistic point of view. Particularly in cooking, Ayurveda proposes a complex system of foods that heal and balance the body but must be regulated according to the energies available at birth: “We are born with a condition determined by previous karmas derived from the actions of our soul. It is through previous experiences that we have a body with a certain physical karma,” points out Beantpal. Hence, Ayurveda speaks of the concept of individual constitution or doshas. 

The three doshas that govern the body, mind, and consciousness are composed of the elements of nature – of all that is –: air, fire, water, earth, and ether. Vatta represents air and ether; pitta represents fire and water; kapha represents water and earth. 

Here’s the crux: Ayurveda explains that we are not born with these energies in harmony – except for a few favorable karmas – so all our actions, including eating, should aim to rectify the edges. There is another additional factor: agni or digestive fire. Beantpal says that “everything has to do with digestion. According to doctors and science, it is in the intestines that a second brain is found; there are nerve endings with a lot of information. A happy person has a happy intestine,” he adds.

Let’s start from the idea that the sun is fire, then according to the book Ayurvedic Cooking for Self-Healing by Usha Lad and Dr. Vasant Lad, “food contains solar energy that the body can only use through digestion.” Hence, foods are classified according to their proximity or distance from the sun. 

Foods that live below the ground and dull the mind are tamasic, such as ginger, roots, onions, those that do not receive sunlight. Rajasic foods, such as grains and vegetables, grow about a meter from the ground and absorb a moderate amount of sunlight, which increases passions in individuals. Foods that are found a meter or more above the ground are sattvic, and it is through them that calm can be achieved and health attained, such as with nuts or certain tropical fruits. These observations help understand the energies that play intrinsically in the ingredients we put in the pot or pan.

There’s more. The flavors or rasas. Each food should have the six qualities of flavor in harmony – sweet, sour, salty, spicy, bitter, and astringent. It is precisely in this flavorful juggling that Ayurvedic cooking is born: in the act of combining flavors in such a way that balances the doshas and, of course, winks at the senses from a perspective higher than simply the sensory: “Ayurvedic nutrition transforms the way of seeing things because one establishes a sacred relationship with food,” assures Beantpal.

To begin an Ayurvedic diet, it is essential to recognize the element that governs each individual. Beantpal states that not just one but up to two doshas can be dominant. The pitta person is expansive and mobile, with a high body temperature, a heart-shaped face, and a build that is between light and medium; you will recognize them by their bright eyes and excessive thirst. They are irritable, tend to have an agile, inquisitive mind, and are natural leaders.  

The vatta person is thin, petite, and small; they generally hate the cold and love heat. Such a person has a scattered, anxious mind plagued by insecurities; they tend to remain active, act impulsively, and love change; they have cold feet, and their skin, hair, and eyes are dark.

The kapha individual, on the other hand, has heavy bones, a thick body structure, and soft, healthy skin. Their peaceful nature precedes them; they are good-natured, with a good sense of humor; they have vigor, and their favorite part of a meal is dessert. 

Once understood that there is a dominant element that governs each being and each food, one must make the right decisions to neutralize the energies. The flavors in the ideal combination balance the body systems and can even be a factor of happiness. For example, it is beneficial for a kapha (earth and water) to consume something spicy (fire) in their meals, while a vatta (fire and water) does well with sweet agents derived from nature like dates. 

The Ayurvedic diet teaches us to become aware of what does us good and to let go of attachments to what hinders harmony. Knowing and listening to the body is a path toward a true love of who we are. It all begins with accepting and recognizing ourselves. For Beantpal, it is all a matter of what frequency one wants to vibrate consciously: “A meal gives us the opportunity to love ourselves in other ways: to give us health, harmony, and well-being. To feel more comfortable with my essence, it is now more about what I take away than what I put on. It is a way to honor our nature and health. Simple is beautiful.”

Rinse the rice twice or until the water runs clear. Sauté the oil and add the mustard seeds, cumin, and garam masala. Season with salt. Add the cilantro, onions, and chili. Once golden, incorporate the rice and fry it. Add water and cook until the water evaporates. This Indian rice balances the three doshas. 

If you have more questions, I leave you the Facebook page of Beantpal.