Gunas:

January is always a great time to focus on Body Mastery and there is much to learn from the Hindu scriptures. In Rebirthing Breathwork (Leonard Orr Method) we teach Life Mastery which is Breath Mastery + Mind Mastery + Body Mastery. Based on ancient yogi practices; a day of purification with the elements (water, fire, earth and air) is always part of our trainings.

I have often observed that the food I eat affects how I feel. When I used to eat meat I felt heavy and lethargic for a few days afterwards. Now to a lesser extent I feel lethargic after indulging in carbs and fried foods. I had previously thought that it was a purely psychological experience, particularly when I was drinking a freshly made juice I felt vibrant – but now I realise that the gunas were in operation.

This phenomenon of how food impacts our state of being was succinctly explained to me a few years ago by a yogi.

In Hinduism, the Bagavadgita says that everything in existence is based on three qualities which are called gunas. At any point of time they may exist in and individual or an object at different proportions or combinations.

The three gunas are called:

• • sattva (goodness, constructive, harmonious);
  • rajas (passion, active, confused) and;
  • tamas (darkness, destructive, chaotic).

So there is actually a lot more to ‘having’ a healthy diet because guna qualities exist in all foods. The guna qualities affect our behaviour and wellbeing through the food we choose to eat. As a result of this, food is also categorized as Tamasic, Rajasic and Sattvic.

The guna qualities are also fundamental to the ancient Indian Ayurvedic system of medicine.

Tamasic foods include the quality of ignorance and have a sedative effect on the mind and body. The yogi said that these foods should be avoided because they can cause mental dullness, heaviness, lethargy and physical numbness. They are considered detrimental to our state of being, but they can be consumed during times of pain as a means to alleviate a person’s suffering.

Raw foodists say that eating cooked food dulls your feelings and emotions. I tried the raw food diet and really felt my emotions coming up more readily so this made sense to me. Tamasic foods include: meat, fish, the fertilized egg, onion, garlic, spring onions, leeks, chives, mushrooms, alcoholic beverages, blue cheese, eggplant and any food which has been kept overnight before consumption.

Rajasic foods include the quality of passion and these foods stimulate the mind and body. They are considered to be neither beneficial nor too harmful. Rajasic food’s taste is appealing and stimulates nerves, speeds up the metabolism and aids an increase in activity. Over consuming these foods can lead to aggressiveness and irritability. However, they do help in the achievement of a person’s goals and increasing a sense of passion to get things done. Rajasic food include: foods that are bitter, sour, salty, hot, pungent, dry and spicy, caffeinated drinks such as coffee, black and green, coca cola, energy drinks, milk or dark chocolate, chillies, spicy food, salty food, and unfertilized

Sattvic foods contain the quality of harmony and peace and they should be consumed on a regular basis because they lead to clarity of mind and good physical health. This quality helps increase a person’s vitality, wellbeing, cheerfulness and forgiveness. For the most part, Sattvic foods are those which have been obtained without harming another organism and avocates the principle of ahimsa which means is non-violence, to hurt another is to hurt oneself. This can be the most challenging group of foods because we need to spend more time sourcing, preparing and eating fresh food. Examples of sattvic food include: food which is full with life energy (prana), water, cereal grains, legumes, vegetables, potatoes, fruits, nuts, raw honey, unpasteurized and unhomogenized fresh milk and fresh milk derivatives.

The yogi told me that it’s not only what we eat but living a sattvic lifestyle improves our overall state of being. A sattvic lifestyle can be encouraged by going early to bed and being early to rise, waking 1-2 hours before sunrise prepares us and gives us energy for the day. Yogis also bathe before sunrise then before sunset as a form of water purification which nourishes and sustains the spirit.

Gentle exercise and meditation which bathes the mind or any other form of spiritual practice such as yoga, japa on a daily basis is encouraged.

It is important to also be aware of the toxins you consume from cleaning products, toiletries and non-natural cookware. A considered or mindful approach to eating, eat whilst sitting down and feeling gratitude for what you are enjoying. Develop states of mind such as; calm, positivity, enthusiasm, joy, happiness, honesty, humility, flexibility, moderation, balance and gratitude. Finally, being engaged in conscientious work that contributes good in the world either unpaid or paid.

It’s all very well to know this information, but in reality it’s difficult to practice because of our busy lifestyles. Let’s face it, it’s too easy to succumb to eating food which has already been prepared. Although, I’m not living a sattvic lifestyle I have found that gradually changing my attitude towards how I live and what I eat has helped improve my wellbeing. Simply taking one step at a time, observing myself when I crave tamasic foods and noticing how I feel after I’ve eaten something, whichever guna it is associated with.

Herbs and Spices for Onion and Garlic-Free Cooking

Fennel: has a licorice-like taste but onion-like texture.
Celery: is among the most common aromatics.
Red peppers: are often used in Cajun cooking.
Green peppers: and celery are a good base for rice dishes or savory stews.
Carrots: are used as an aromatic in French cooking in combination with celery.
Celeriac: is the knobby root of one variety of celery. Peeled and diced, it can be used as an aromatic in sauces or stews.
Peppercorns: white, pink, or Szechuan pepper can add different flavors to your cooking.
Horseradish: freshly grated, can add some of the pungent notes you might otherwise lack.
Ginger and galangal: have distinctive flavors but may be useful in stir-fries as aromatics.
Radishes, Jicama and Kohlrabi: to mimic onion texture