posted February 24, 2014 03:24 PM            

I've been exploring combinations, not for health reasons, but because these spices taste so good. I'm not structured enough to make a daily habit out of eating these spices, though. It's easier to use a prepared Masala for taste rather than prepare it, but the whole fresh preparation is what gives the health properties. Each Masala is specifically blended to bring your body chemistry into balance. Other references for Masala are Churna or Curry. It is recommended to keep a journal and watch how your health benefits as you consume these mixtures daily.

There is a whole sacred ritual of roasting and grinding seeds. A diet of warm, cooked foods delivers the power of the seeds to our bodies. Heat wakes up the intellegence of the seeds. Can Americans slow down enough to make their meals healthy and sacred by roasting and grinding their own seeds, tediously opening and closing spice containers to get the perfect blend?

I don't think so, but there are proprietary Masala blends available online. And that's where I am willing to start, at least to get used to the "exotic" flavors. Only later will I be motivated enough to go through the ritual of spice preparation on a daily basis.

posted February 24, 2014 03:55 PM            

Your personal energy used in creating your masalas will also be present in your cooking.

Preheat the essential 6 inch iron skillet on low to moderate heat
Never mix seeds; roast one type at a time
Stir seeds in a clockwise motion
Roast small seeds up to 30 seconds; they will pop all over
Cumin and coriander seeds roast for 2-3 minutes; they will turn toasty looking all over
Ground seeds and powders roast a few seconds
Lift skillet off flame if seeds begin to smoke and quicky pour them into a holding tray or bowl to cool

After cooled, grind each separately in a suribachi (grooved mortar w/wooden pestle) using a clockwise motion until powdered.
Mindfulness during this process grinds away daily stresses. Take in each aroma and feel inner tranquility.

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For powders heat the skillet, put in powder then immediately turn off flame because iron skillet will hold heat long after. Use a pastry brush to remove powder, then grind.

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Combine each ingredient really well. The energy of a freshly prepared masala will remain active for several weeks. The flavor will stay if stored in a screw top jar make sure you label and date each preparation.

posted February 24, 2014 04:22 PM            

Bring 1 c water to a boil
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Add following, then reduce heat to simmer
2 T rinsed basmati or jasmine rice
2 T rinsed red lentils
1-4 t sea salt
1/2 t any masala of your choice
1 t ghee
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Cook 10 minutes, then add 1 or 2 of following and cook for additional 10 minutes:
1 celery rib sliced
1 carrot sliced
Green or yellow squash chopped in chunks
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Stir in minced cilantro or parsley leaves
Serve with squeeze of fresh lime juice
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Can serve with steamed vegetable dressed with ghee, such as asparagus, green beans, cauliflower, broccoli

Can put this in the blender for easier digestion before serving

Can substitute any grains and lentil combinations

posted February 27, 2014 11:26 AM            

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posted March 09, 2014 12:17 PM            

quote:

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Originally posted by Padre35:

Cinnamon is good for regulating blood sugar

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posted March 10, 2014 04:25 PM            

quote:

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Originally posted by Sibyl:
Most cinnamon that you buy is essentially sawdust with cinnamon essence. It's a result of the process in which is made. For this reason you should always ground your own cinnamon.

Too much cinnamon (of the most common cassia type) can cause liver damage. For this reason the EU is moving towards banning the cinnamon roll, a Scandinavian pastry.

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posted March 10, 2014 09:14 PM            

quote:

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Originally posted by Sibyl:
Most cinnamon that you buy is essentially sawdust with cinnamon essence. It's a result of the process in which is made. For this reason you should always ground your own cinnamon.

Too much cinnamon (of the most common cassia type) can cause liver damage. For this reason the EU is moving towards banning the cinnamon roll, a Scandinavian pastry.

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