The Vegetarian Way
The Key to Health and
The term Vegetarian is derived
from the Latin word vegetal meaning �whole, lively, sound, fresh.� Thus
from a Jain point of view, a vegetarian is one who dopes not eat any
meat, fish, fowl or eggs. But there are many who consider themselves to
be vegetarians even though they eat eggs. There are three categories of
vegetarians; 1) lacto-ovo-vegetarians: those that include milk, dairy
products and eggs in their diets; 2) lacto-vegetarians: those that
include milk dairy products but no eggs in their diets; and 3) vegans:
those that do not include any animal; products like milk or eggs in
their diets (most even eschew honey).
Since time immemorial, studies and research have led us to one
thing that is common to all living beings; the desire tops live and be
happy. However, man in his pursuit of pleasure and happiness uses
everything and everyone to satisfy this yearning to the extent of
hunting, confining and taking the life of freely roving animals. In
this way, not only does he abuse living creatures, but abuses himself as
hye too is a living creature and cannot remove himself from the
universal vibrations of the living, until, subconsciously he reaches a
point of hating himself. When one does not have reverence for one�s
life, how can one have reverence for other living beings? To have
reverence for oneself, one must be non-violent to oneself which then
extends to others.
The first step is to watch one�s eating habits. One starts
to observe what one puts into the body where the soul is housed. The
body is, therefore, provided with healthy and wholesome foods, pure and
untainted by blood and negative vibrations. One is often not aware of
the fact that when one eats meat, one takes in protein as well as the
chemicals which are injected into the animals top control; diseases and
fatten them up. One also forget that in flesh, the negative vibrations
of pain, fear and rejection do exist, and they permeate the cells of the
human body creating there the feelings of fear, pain and rejection. How
can one hope to live with good feelings of health, when negative
vibrations blended with chemicals are working in the body? These, then
lead to fatal diseases. Statistically, approximately two million
Americans die each year of which 68% are victims of the three major
chronic diseases in which diet is a major contributory factor: heart
disease, cancer and stroke. The foods that have been singled out for
special; concern in connection with theses diseases are meat and animal
fat. So feed the body with those foods which involve a minimum and
violence. Grannies, legumes, beans, vegetables and fruits are goods
souses of protein, vitamins, minerals and other nutrients.
One never stops to think that eating meat for palate
and stomach involves much pain and torture to a life! A life that cannot
be created in the laboratory! A very precious life with a strong will
to live! A life that needs time to unfold its own destiny on earth, fopr
a premature death breaks the cycle of a natural unfoldment. Leonardo da
Vinci rightly said, �The time will come when men will,. Look one the
murder of animals as they nor look on the murder of men.�
Here, many ask the question, �Why, then, kill vegetables if not
animals?� The school of Jain philosophy answers this question
precisely. Basically, this universe is made up of two substances,.
I.e., �living� and �non-living�. Classified as �living� as human
beings, animals, birds insects, smaller organisms, vegetation, air and
water. Non-living substances are sand, rock, buildings, trains, cars,
machines, etc. Wherever there is life,. There is consciousness, there
is a response to stimuli. According to Jain philosophy, all life is
divided into five groups, embodying the various stages of evolution.
Vegetables are one-sense beings and animals are five-sense beings. Life
has top go through a laborious and strenuous proposes to evolve from
one-sense top five-sense beings. By slaughtering an animals, one
destroys completely the evolutionary progress of that life which it has
attained through one destroys completely the evolutionary progress of
that life which it has attained through suffering and pain. The
vegetable kingdom has not reached the bood �consciousness� which the
animals (and humans) have. Where there is blood there are feelings,
emotions and possibility to feel deep pain.
Two thousand five hundred years ago, Mahavir, the great teacher
of Non-violence, emphasized that thoughts which govern our actions are
the products of the food we eat. The food that feeds the system has a
definite influence on the person physically as well as emotionally,
psychologically and spiritually. Healthy, whole and harmless foods give
rise to healthy whole and harmless thoughts. Once our thoughts are
harmless and healthy, our actions reflect the same qualities.
Weaknesses of character always develop in those who are in poor health.
Science discovered in recent years that character and personality are
attributes opf the inner workings of the body and have a great bearing
upon our success in life and happiness. The personality reveals and
expresses itself through the physical body. The expression of the face,
the smile; which is the manifestation of joy,. Happiness and compassion,
reveal and personality within. Without a healthy body these
manifestations would not be possible. Thus the vegetarian way is a key
to health and happiness.
Spices & Herbs
Known the world over as the �Home of Spices,� India has for
centuries shared with the world a cornucopia of spices and condiments,
thus enriching the ream of the culinary art with this invaluable gift.
Long before the rise of the Greek and Roman Empires,. Ships carried
Indian spices to Mesopotamia, Arabia and Egypt.
Merchants from far away lands, plying the trade routes of the
Arabian Sea and the Indian Ocean, thronged the market placeless,
discovering, sampling and buying the various spices. Back in their
homeland, the variety of the spices from the strange lands, used
primarily as a means of preserving foods from spoilage, were put
together in ever-varying combinations to tantalize the tastebuds and
entice with heady, exotic fragrances and perfumes. These concoctions
and potions were greatly desired by the nobles and aristocrats.
High-ranking officials made sure that their storehouses were well
stocked with condiments and were willing to spend fortunes to do so. In
this way the need and demands for the spices grew greater and greater.
Gradually,. The fame of Indian spices tr4avelled far and wide luring
many seafarers to the shores of India, making India the world�s major
producer and exporter of the spices.
Thus, the fascinating history of spices became a story of
adventure, exploration, expedition and competition.
Once a royal luxury, it now became everyone�s necessity. So
today�s spices, or racks, in jars and all manner of simple and fancy
containers, is a common sight on the shelves of every kitchen. With
growing awareness of the factors contributing to the state of one�s
health, people are paying more attention to the kind of food they are
giving their bodies, and want to know more about their effects and
merits. Spices are becoming popular and readily available, and more
people are utilizing them in their daily cooking. So I have given a
brief description and uses of each spice to provide a general background
for the interest and welfare of the readers. Even those on
salt-restricted diets need not feel deprived of flavorful meals when
spices are judicially combined in the preparation of the dishes.
Altogether there are about 70 spices grown in different parts
of the world. But as it would be cumbersome to include all of them,
only those spices used in the recipes given in this book are described
for the benefit of the cook.
Spices are comprised of different plant components or parts such
as roots (horse-radish, leverage, etc.) or rhizomes (ginger, turmeric,
etc.) or bark (cinnamon) or leaves (bay leaves, sage, etc.) or bulbs
(garlic, onion, etc.) or seeds (cumin, poppy, fennel, caraway,etc.) or
berries (black pepper, all-spice) or kernel (nutmeg) or aril (mace) or
floral parts (cloves saffron, etc.) or fruits (cardamom, tamarind, etc.)
Spices impart aroma and add zest to the flopped, making the
insipid dish desirable and palatable. Their innumerable uses in the
kitchen are surely amazing. They are sometimes used as preservatives
(especially useful when there were no refrigerators), for example, as
with cloves which contain chemical; called Eugene; that kills bacteria.
Many spices also have medicinal; properties useful for luring illnesses
and correcting many health problems. Spices are also used top activate
the secretion of saliva in the mouth. Saliva is rich ptyalin-an enzyme
possessing the property of converting starch into dextrin and maltose
(which are simple sugars) causing the foods high in carbohydrates to
digest more easily.
Thus, when the nature and uses of the spices and condiments
are discovered and known, it inspires and encourages incorporating them
creatively in one�s daily cooking.
Happiness By the Cupful
A heaping cup of happiness, A level cup
2 of love and caring, 1 of
1 of understanding 1 of
1 of joyful sharing, 1 of
Mix ingredients together,
Tos in little flair,
Serve to everyone you know
Topped with a tiny prayer,
May every measure of happiness
Be yours for a lifetime!
Gujarati: Prem: Hindi: Prem:
I have found that love is the ultimate spice of life. When
used generously, it enriches and enhances the flavor of life as well as
food. Remember: before entering into the kitchen check your state of
mind and emotions. Be in a centered, loving state when cooking.
Cooking with love generates a tremendous power transmuting food
particles into health giving morsels. Love stimulates the necessary
enzymes in the body thus making one healthy, happy and wholesome. Love
has the power to change the flat and tasteless food into palatable and
Love is also important while eating the food. Food eaten with
love and appreciation digests well and nourishes the whole body (body,
mind and spirit) We must show our family today the advantage of loving
vibrations for a brighter and lighter tomorrow.
Here is an example to illustrate how love and hated had ill
effects on the human condition:
In a remote village of India there lives a father, mother and
their two sons, one of them being a stepson. The mother used to feed
both of them lead (a ball made of sesame seeds, coconut and jugglery)
daily. After a year, her own son gained weight and her stepson did not
show any such improvement. Both the children were served the same
food. The baffled father asked the doctor about this. The father was
amazed to find put that her own son was always served first,. With lat.
of love, affection, care and warmth. But when the stepson was served,
she practically banged the plate of lade when she placed it before him.
She abused him, hated him for being alive and cursed him. The father
immediately realized that lack of love and affection can hinder
physical, mental and psychological growth. Hate is like an acid,. Which
corrodes the vessel; in which it is stored and the vessel into which it
I invite you to form your own opinion by experimenting with
this secret ingredient and subtle yet powerful principle in your own
preparation and presentation and observe the results.
Glossary of Spices
Their Description and Uses
Gujarati: Sowa; Hindi: Valaiti Saunf
Description: Aniseed is a herbaceous plant belonging to the Ajowan
(Bishop�s weed) family grown as a garden herb in India. It is
greyish-brown in color having an oval shape. It has a licorice-like
smell and pleasant sweet taste.
Uses: It is used in cookery for flavoring confectionery goods, beverages
and liquors. It is good for digestion, for colds and used as diuretic
stimulant and carminative. Fresh leaves of the plant are used as
garnishing and flavoring for salads.
Gujarati: Hing; Hindi: Hing
Description: Asafoetida is the dried gum oleoresin oozed of a Ferula
plant species. It is bitter and sharp in taste and gives out a strong
pungent smell because of the presence of sulphur compounds. It is
sometimes called �Devil�s Dung.�
Uses: Asafoetida is used as flavoring for vegetables, curries, pickles,
sauces, pules and beans. Medicinally, it is used to correct gastric
troubles caused buy over-eating and indigestion. Sometimes it is
applied externally on the stomach to stimulate the intestines and
relieve gastric pains.
Gujarati; Damaro: Hindi; Tulsi
Description: Basil or sweet Basil; is an annual; herb of the mint
family. It has bright green leaves, used fresh or dried as a
condiment. The flavor is warm, sweet and pungent, while the fragrance
is sweet and pleasant. It can be grown indoors as a houseplant or in
gardens in ordinary soil.
Uses: Basil is used in soups, vegetables and certain cheeses. It is
sometimes used as a substitute for oregano in pizza topping. It is used
in medicine as a stimulant, carminative and diaphoretic. It is very
often used for coughs and colds. In India there is a common belief that
a plant of basil; in the house brings happiness.
Gujarati: Kalu Jiru; Hindi: Kalungi
Description: Black cumin is the dried seed-like fruit of a small berg,
about 45 cm in height having long leaves, pale blue flowers and black
seeds having triangular shape.
Uses: The seeds are considered carminative, stimulant and diuretic.
Gujarati: Kala Mari; Hindi: Kali Mirch
Description: In the international trade market of spices, the volume
sale of black pepper of considered to be the highest among the spices
and so has rightly earned the title of �King of Spices� and cardamom
reign as the �Queen of Spices.� It is a sharp not spice prepared from
the dried, mature unripe green berries of a tropical; vine called Piper
Nigrum, found and cultivated in hot and moist climate. Black pepper is
also processed and sold as white and green pepper. White and green
pepper are barriers of the same shrub, but unlike the black pepper, the
white is harvested after the barriers are ripe and red in color, the
green pepper are picked when the berries are semi-mature.
Uses: Black pepper has a hot, pungent and sharp taste which blends
perfectly with the sweet and sour tastes of soups and sauces and is
well-known for its quality of correcting the seasoning of various dishes
and as a preservative. White pepper is used in products such as
mayonnaise where specks of black are not desirable. Green peper is
generally used in pickling.
Gujarati: Ajama; Hindi: Ajowan
Description: Bishop�s weed, also known as goutweed, is a herbaceous
plant bearing the greyish brown seeds, which constitutes the spice.
They have a peculiarly characteristic aroma, similar to oregano and a
pungent sharp taste.
Uses: They are occasionally used as a spice in dishes, but as one of the
most valuable spices is medicine, it is used in a number of ways to
correct human illnesses generally for flatulence, indigestion, cough and
Gujarati: Lal Marcha; Hindi : lal Mirch
Description: Capsicum is the common pepper of the garden. It is a
sub-shrub to which fruits hang like pendants occurring in many varieties
that range from chillies cayenne,. Peppers to paprika. The taste starts
from every hot top every mild and then sweet. The sweet variety is a
large bell- like fruit found in yellow, green and red colors, used as
Uses: It is used as a spice by those who love hop food and the mild
variety is used by those who love delicately flavored foods. Its
pungent property activates the fl;ow of saliva in the mouth thus helping
the digestion of starchy foods. They are rich in vitamins C and A when
eaten fresh in salads.
Gujarati: Shah Jiru: Hindi: Shia or Siya Jira
Description: Caraway is an aromatic,. Seedcake fruit of an umbeliferous
plant. When the seed is dried, it is brown in color, it has a pleasant
smell and a sharp taste.
Uses: Caraway seeds are extensively used as a flavoring agent in cheese
bread,. Cakes and biscuits. It is used for flatulence and as
Gujarati: Elachi: Hindi: Elaichi
Description: Cardamon, popularly known as the �Queen of Spices� is the
dried fruits of a herbaceous plant and one of the most expensive and
valued spices in the world. It occupies an important position in Indian
cookery. Its emerald grteen color is as attractive as its aroma as
Uses: It is very popularly used as a flavoring agent in Indian
desserts, cakes and pastries. Very commonly it is used aa a mouth
refresher, It checks nausea and vomiting and its aromatic smell acts as
Gujarati: Tuj, Dalchini; Hindi: Dalchini
Description: Cinnamon is the aromatic dried pieces of layers of inner
bark of several lauraceous trees. It is one of the most important tree
spices used in Indian cooking, having sweet and astringent taste.
Cassia bark (Chinese cinnamon) is a good substitute fopr cinnamon. It
has a delicate taste and appealing fragrance.
Uses: There are various uses of the cinnamon tree. All the parts of the
tree are useful; in one way or other- the bark, the leaves, the buds,.
The flowers and the roots. Every Indian home finds use fopr the
cinnamon bark. It is useful as a flavoring agent in desserts,. Cookes,
cakes and pastries, chocolates, gum and candy. It is used as a
carminative; as a stimulant; to check vomiting and nausea. It is also
used as a general body cleanser. Because of the presence of trunk acid
which has an astringent effect,. It is especially used in treating
diarrhea. Cinnamon Oil is a powerful germicide and has the properties
of an antiseptic.
Gujarati: Lavang; Hindi: Laung
Description: Clove is the air-dried flower bud of a tropical myrtaceous
tree, brownish-black in color with full; and plum crown. Being one of
the most ancient and valuable spice of the Orient its source and origin
was kept a mystery for a long time. It possesses a spicy,. Pungent and
Uses: Cloves are used for flavoring gravies soups,. Vegetables and baked
goods. Ground into a powder, it is used for both sweet and sour dishes;
It is used as a stimulant, having the property of correcting disorders
of the stomach. It relieves flatulence and dyspepsia: the oil of cloves
has antibiotic and antiseptic properties and is effective for claming
Gujarati: Dhana (seeds) Kothmiri (leves); Hindi Dhana
Description: One of the first spices to be used by mankind is the
coriander seed. They are brown sees,. Sweet in taste. Fresh coriander
leaves (in Spanish, the leaves are called �cilantro�� and the Chinese
call them Chinese parsley) are used like regular parsley. They seed and
leaves are pleasantly aromatic leaving the kitten fragrant and sweet
smelling. The use of fresh coriander leased in different dishes
enhances the flavor, taste and aroma so uniquely yet subtly that it is
regarded as one of the �trade secrets� of a good cook.
Uses: Copriander seeds are considered to be diuretic, carminative and
antibilious; stimulates and sharpens the appetite; and lessens the
intoxicating effect of liquors. Their cooling effect helps to deserve
the heat in the body.
Gujarati: Jiru; Hindi: Jira
Description: Cumin is a light and dry greyish-brown seed of the
coriander family similar to caraway seeds but a little longer. The odor
is peculiar, strong and heavy while the taste is slightly bitter and
Uses: Cumin is used as
one of the main ingredients in all mixed spices (masala). It is
considered an astringent, a stimulant of gastric juices aiding digestion
in the stomach, and useful; in calming dyspepsia and diarrhea and for
treating diseases which occur due to excess of water in the body.
Gujarati: Meetho Limbdo; Hindi: Curry Patta
Description: Curry leaves are derived from a deciduous tree, having an
aromatic smell and fragrance. It is commonly found in forest and much
cultivated for its sweet-smelling leaves.
Uses: The leaves of this tree are used as a flavoring agent in various
curries and chutneys for centuries. The green tender leaves are eaten
fresh to cure dysentery. The leaves, roots and bark are also used in
medicine as tonic, stimulant and stomachic.
Gujarati: Suwa; Hindi: Soya
Description: An apiaceous plant, bearing a seed-like fruit which is
light brown in color, emitting an aropmatic smell, and having a slightly
Uses: The seeds and leaves of the plant are used as a flavoring agent.
They are used as a condiment in soups, salads and in dill pickling. It
has medicinal properties useful in flatulence and hiccups in infants and
Gujarati: Varialli; Hindi: Saunf
Description: An aromatic fruit (seeds) of umbeliferous plant having
greenish-yellow flowers. Its small, oblong seeds have a sweet and
fragrant flavor and pleasant taste.
Uses: Dried seeds of fennel are used in flavoring soups, sauces,
candies, confectionery goods and pickles. They are used to stimulate
the appetite, give strength, and are used for dysentery, diarrhea and
flatulence. They check griping and are sometimes used as a laxative.
Gujarati: Methi; Hindi: Methi
Description: Fenugreek is a small, irregular shaped, yellowish-brown
seed having slightly bitter taste and a peculiar smell and flavor of its
own. The green leaves of this herb are used as a vegetable while the
seed is used as a spice in Indian cooking.
Uses: Fenugreek is a very good source of protein and rich in essential
amino acids used as a spice as well as a medicine. It is used for loss
of appetite, flatulence,. Chronic cough, gout and dysentery. Sometimes
the seeds are used as carminative.
Ginger Fresh Ginger Dry
Hindi: Adrak Gujarati: Sunth; Hindi: Sonth
Description: Ginger is the underground root of herbaceous plant. It is
one of the most important and oldest spices. The aroma and taste of
ginger is pleasant, spicy and pungent.
Uses: Ginger is used in many food products like baked goods and
confectionery. It is also used in drinks and vegetable dishes.
According to the Ayuveda (science of life) School of Medicine, ginger is
used for warming up the body and helping the digestion of food. Ginger
is helpful; in relieving cramps in the hands and feet and excellent for
warding off colds.
Gujarati: Amchur; Hindi: Amchur
Description: Amchur is the dehydrated or dired part of the unripe
mango. It is used in the form of peeled slices or as powder. Mostly
undrape and wind fallen fruits are used to make Amchur and is produced
in the northern states of India.
Uses: It is used as souring agent for dals, curries and savories. Used
in Chutneys,. Soups and in vegetables. The unripe mango is useful is
opthalmia and eruptions.Mint
Gujarati: Phudina; Hindi: Pudina
Description: Mint is an aromatic perennial herb belonging to the genus
Uses: Mint is successfully used as a flavoring agent in soups,. Tea and
chutneys. The fresh leaves added in the fruit cocktail glasses,
refreshes and cools the mouth and leaves a fragrant smell. It is very
often used in summer for its cooling property. It is useful for coughs,.
Colds and fever: also used for stomach disorders.
Gujarati: Rai; Hindi: Rai
Description: There are three varieties of mustard seeds: true or black
mustard, yellow or white mustard, and brown or Indian mustard. Among
all the spices, mustard is the hottest.
Uses: The Powder of white mustard stimulates the gastric juices of the
mucous membrane activating secretion. Black and white mustard are
ground together to make the mustard and various medicinal mustards.
Brown mustard is used in pickles and spreads. It is very helpful for
cough and preventing mucous formation. If used in excess,. It may
aggravate the secretion of bile in the liver.
Gujarati: Jaiphal; Hindi: Jaiphal
Description: Nutmeg is a dry, hard seed of the fruit of an East Indian
tree used as a spice. It is greyish-brown is color. When powdered, its
fragrance is compelling.
Uses: Nutmeg is used as a condiment and as a medicine. In combination
with cinnamon and cardamom it becomes a good mixture for sweet dishes in
Indian cooking. It is used medicinally for stomachache, flatulence,
dysentery, vomiting and nausea. Taken in excess, it can create
drowsiness and intoxication.
Gujarati: - Hindi: Mirzanjosh
Description: It is the aromatic dried leaves of a perennial herb
cultivated in Italy and Greece. Found abundantly in Mexico, it is known
as Mexican Sage. The color of the dried herb is light green. The aroma
is strong as aromatic and tastes spicy and bitter.
Uses: It is used in many Italian and Mexican dishes. The oil of oregano
possesses carminative stomachic, diuretic and diaphoretic properties.
It is given as a stimulant and tonic in colic and diarrhea.