RECOVER - Day 5
PHASE ONE
ALCOHOL - THE OPPOSITE OF OJAS
The Ayurvedic perspective on alcohol consumption is straightforward: if you have not prepared your body to take a toxin properly, then don’t do it.
The Sanskrit word ojas describes this glow. It is our vitality, which is often described as radiance similar to the light of the moon. According to Ayurveda, healthy people have abundant ojas, the vital essence that promotes health, immunity, happiness, and spiritual strength.
The qualities of alcohol are laghu (light), ushna (hot), tikshna (sharp), suksma (subtle), amla (sour), vyavaayaaaal (pervading all of the body), aasuuga (swift), ruuksha (rough), vikaasa (expansive), and visada (drying). All these qualities are the opposite of qualities of ojas. Ayurveda makes clear that alcohol quickly and easily reaches the heart and has a direct effect on the ten qualities of the body’s most subtle essence, ojas.
MODERN RESEARCH ON MIND-BODY DAMAGE FROM ALCOHOL
Long-term use of alcohol in excessive quantities is capable of damaging nearly every organ and system in the body. The developing adolescent brain is particularly vulnerable to the toxic effects of alcohol.
Ethanol, the main type of alcohol in beverages, acts as a central nervous system depressant and has psychoactive effects in small amounts. Cell membranes are highly permeable to alcohol, so once alcohol is in the bloodstream it can diffuse into nearly every biological tissue of the body. Based on its ability to change human consciousness, ethanol is classified as a psychoactive drug.
The effects of alcohol on humans have been well researched and documented. Alcohol consumption at low or moderate doses acts primarily as a modulator of the neurotransmitter GABA. Activation of GABA receptors causes experiences such as relaxation, relief from anxiety, sedation, ataxia, increase in appetite, lowering of inhibitions, and in some people violent behavior.
There is a strong correlation between high levels of alcohol consumption and an increased risk of developing alcohol use disorder, cardiovascular disease, malabsorption, chronic pancreatitis, alcoholic liver disease, and cancer. Damage to the central nervous system and peripheral nervous system can occur from chronic alcohol abuse.
THE AYURVEDIC PERSPECTIVE
If taken at all, the texts of Ayurveda make it very clear that alcohol is a poison, unless it is taken in the appropriate manner, time, and place. It is always remarkable to read the Ayurvedic texts, as the wisdom is unequaled in terms of the broadness of thinking.
INTRODUCING THE SECOND ELEMENT – THE LIGHT
Ayurveda places primary importance on the field of consciousness. The term Veda means Total Knowledge; it is the knowledge of all the Laws of Nature, their structuring dynamics, and the transformations that uphold the infinite diversity of the universe in perfect order and maintain evolution. Veda is self-referral, pure consciousness. Veda is structured in consciousness, and consciousness in the field of intelligence is a unified state of the knower, knowing, and process of knowing. Consciousness is the most basic element in life. Our body, our behavior, and our environment are all expressions of consciousness. All our actions, our speech, and our behavior are fluctuations of consciousness.
Because the brain is the receptacle for the experience of consciousness, then it is only appropriate that we take substances that create a balancing effect on the brain. From the Ayurvedic perspective, alcohol, as it is currently used in Western society, does not support the balanced functioning of the brain.
There are other choices – more sustainable, healthy choices – that are better for relaxation and the development of real happiness through the development of consciousness.
Menu Day Five
Breakfast
Farina with Walnuts, Apple, and Maple Syrup
Note: Faster metabolism? increase walnuts to 4 Tbsp
Lunch
Quinoa Salad | ½ cup Hummus | Raw Vegetable Plate:
10 baby carrots,
8–10 cherry tomatoes,
10 slices red bell pepper, and
5 green beans.
Food Prep Tip You can double the recipe and use the second serving of the Quinoa Salad later in Week 1.
Dinner
Miso Soup | Stir-Fried Veggies | ½ cup Cooked Brown Rice | 1 serving Nori Gomasio.
Note: Faster metabolism? have an additional 1/2 cup prepared Brown Rice.
Food Prep Tip Tonight you can prepare Baked Tempeh for tomorrow’s breakfast (if you didn’t make extra smoky tempeh strips). Since you’ll have Baked Tempeh again in Week 1, you can double the recipe (or triple it, for vegan options).
SNACK IDEAS
Green apple + 15 raw almonds ½ cup
Cooked Quinoa + 1/ 3 medium avocado
1 to 2 cups raw veggies (carrots, broccoli, cauliflower, pea pods, bell peppers, etc.) + ¼ cup hummus OR ¾ cup organic plain yogurt
1 medium green apple + 1 tbsp. organic almond butter 1 hard-boiled egg + 6 to 10 whole-grain crackers (100 calories total for crackers)
1 cup raspberries + ¾ cup plain organic yogurt sprinkled with cinnamon
1 cup shelled organic edamame 3 celery stalks + 2 Tbsp. organic almond butter
Recipes
Farina with Walnuts, Apple, and Maple Syrup (Makes 1 serving)
3/4 cup water
3 tbsp. farina cereal
1/2 medium green apple, diced
3 tbsp. chopped walnuts
1 tbsp . pure maple syrup
Bring water to boil in medium saucepan over medium heat. Add farina; cook, stirring frequently, for 4 to 5 minutes. Remove from heat. Place farina in small bowl and top with apple, walnuts, and maple syrup.
Quinoa Salad (Makes 1 serving)
1/2 cup cooked quinoa (see quinoa recipe below)
1 tbsp. extra-virgin olive oil
Himalayan salt (to taste; optional)
Bragg Liquid Aminos (to taste; optional)
1 tbsp. fresh lemon juice
1/2 medium tomato, diced
1/2 medium cucumber, peeled, diced
2 tbsp . pitted, chopped kalamata olives
2 tbsp . finely chopped fresh parsley
1 tbsp. finely chopped fresh mint leaves
Combine quinoa, oil, salt (if desired), Bragg Liquid Aminos (if desired), and lemon juice in a medium bowl; mix well. Add tomato, cucumber, and olives; toss gently to blend. Gently fold in parsley and mint. Cover and let marinate in refrigerator for 2 to 3 hours before serving.
Miso Soup (Makes 1 serving)
2 cups water
1 tbsp. miso paste, mixed with 2 to 3 tbsp. hot water
2 tbsp. dried wakame seaweed
1 green onion, sliced thinly
Bring water to a boil in a small saucepan over medium heat. Turn off heat. Add miso paste, seaweed, and green onion. Let sit for 3 to 5 minutes; stir. Serve hot.
Quinoa (Makes 4 servings, 1 cup each)
1 cup dry quinoa
2 cups cold water
Rinse quinoa thoroughly. Combine quinoa and water in small saucepan; place over high heat and bring to a boil. Reduce heat to maintain a gentle boil; cook, covered, for 20 to 25 minutes, or until all water has been absorbed. Remove pan from heat and let quinoa sit, covered, for 10 minutes without lifting or removing lid. Fluff with a fork and serve.
Baked Tempeh (Makes 1 serving)
2 tbsp . apple cider vinegar
2 tbsp. Bragg Liquid Aminos
11/2 tsp. sesame oil
11/2 tsp. pure maple syrup
1/2 clove garlic, chopped
4 oz. tempeh, cut into 1/ 2-inch strips
Combine vinegar, Bragg Liquid Aminos, oil, maple syrup, and garlic in a small bowl; mix well. Place tempeh in a shallow dish; pour marinade over tempeh. Marinate for 1 hour in refrigerator, turning once to get marinade on both sides. Preheat oven to 350° F. Bake for 10 to 15 minutes on each side.
Stir-Fried Veggies (Makes 1 serving)
1 1/2 tsp. extra-virgin coconut oil
1 tsp. sesame oil
1/2 medium carrot, cut into thin diagonal slices
1/4 cup broccoli florets
1/4 medium red bell pepper, sliced
1/4 medium zucchini, cut lengthwise, sliced
1 1/2 tsp. Bragg Liquid Aminos
Heat coconut and sesame oils in large skillet or wok over medium-high. Add carrot; cook, stirring constantly, for 1 to 2 minutes. Add broccoli; cook, stirring frequently, for 4 to 5 minutes. Add bell pepper and zucchini. Cook 2 to 3 minutes or until tender-crisp. Turn off heat. Add Bragg Liquid Aminos. Mix well.
