Three videos in category
How does a holy life come about? This trilogy is about how to do this in concrete terms, and I share details from three areas of my life: meditation, spiritual life and practical, worldly life. Let yourself be inspired and experience what your holy life wants to look like.
Information on the books mentioned in part 3 can be found further below. At the bottom you will find the recipe I mentioned for a gluten-free vegan bread.
Literature references from the third part of the trilogy
As promised, I am listing the books mentioned in the third part of the trilogy here, as well as a few others that have inspired me in the area of nutrition and health. I have not tried everything in these books myself, and many of the things I have tried I no longer do today. Nevertheless, each of these books has inspired and enriched me in its own way.
Another tip from my kitchen: if you are looking for really good Ayurvedic spices, I recommend the Vata, Pita and Kapha blends from Maharishi Ayurveda as well as all the other spices offered there, and the spices and herbs from Sonnentor in Austria, which are also available in inexpensive bulk packs. Both suppliers are simply special...
Yoga Self-Taught
Andrè van Lysebeth
ISBN: 1578631270
The classic among yoga books. Pure yoga, without the hype of modern times. This book has been with me since 1984, when I received it as a gift from my mother.
Ayurvedic Cooking for Self Healing
Uhsa Lad & Dr. Vasant Lad
ISBN: 1883725054
A pleasantly different Ayurveda cookbook, in which the Indian authors impart classic recipes for everyday cooking with a wealth of knowledge and personal experience. I cook many of the recipes regularly.
Kochen nach
Ayurveda
Karin Pirc, Wilhelm Kempe
ISBN: 3809414204
Available second-hand, German only.
The cheapest and my most used Ayurveda cookbook with many delicious recipes that are easy to prepare, inspired by Maharishi. I especially love the dal and vegetable dishes.
The Secrets of Natural Health
Shyam Singha
ISBN: 1852309385
Healing through food: the author has compiled countless natural recipes in this book, some of which are ancient. I rarely use it, but I would like to recommend it as an inspiration.
Befreite
Ernährung
Andreas Opitz
ISBN: 3939570974
German only.
Controversial and inspiring other impulses for a contemporary diet. This book introduced green smoothies to my diet. Since then, raw saturated fats have also been part of my daily diet - I eat his "Lubricator", in a delicious vegan version, almost every day.
Wild Plant Primal Diet
Dr. Switzer
ISBN: 398159035X
This book is a treasure that contains not only wild herb recipes, but recipes from all areas of the kitchen. I have only tried a few of them myself so far. I currently make oji millet porridge (fermented millet) several times a week and tree fruit porridge made from carob pods, which I remove the seeds from myself.
Normal
Breathing
Artour Rakhimov
ISBN: 1500191191
Over 12 years ago, this book gave me a completely new perspective on breathing and health. I don't currently do regular breathing exercises, but just knowing that less is more when it comes to breathing changes everything. Since then, I have been sleeping "mattressless" on the hard floor and "understand" my body much better.
Timeless Secrets of Health and Rejuvenation
Andreas Moritz
ISBN: 097927575X
A controversial book that conveys a radically different view of illness and the body. I have tried many of the things in this book myself for years, and very little has stuck. But the realization that illness is not a bad thing but a means for the body to get back into balance is still a gift to me today.
Gluten-free bread recipe
Gluten-free vegan grain bread, very tasty, easy to make, free from yeast and raising agents
Here is the recipe for gluten-free bread mentioned in part 3. It is very rich and I eat much less of it than normal bread – usually one slice a day, sometimes two.
For the rolled oats, I buy a 25 kg bag of Demeter naked oats and use a hand-operated flake crusher to freshly flake the amount needed for baking. In terms of taste (and probably also health), this makes a huge difference to store-bought rolled oats.
The recipe makes a small loaf of bread.
Ingredients
255g oat flakes, preferably freshly flaked
55g sunflower seeds
20g pumpkin seeds
20g hemp seed
5g chia seeds
1/4 tsp kurkuma powder
35g sesame
35g golden flaxseed
5g ground psyllium husks
1 tsp salt
shredded:
30g shredded pumpkin seeds
35g shredded golden flaxseed
liquid:
375mlcold water
Preparation
Stir the dry ingredients, mix with the water, leave to soak for 2-3 minutes, stir again and pour into a loaf tin. Smooth the top with a tablespoon of water and bake in the oven at 200°C for 80 minutes without preheating.
Once baked, cover with a dish towel, leave to cool on a wire rack and store in the fridge wrapped in a towel. Stays fresh in the fridge for up to a week.
Oji Millet, fermented
From the book "Wild Plant Primal Diet" by Dr. Switzers (see above).
Ingredients: 1 cup golden millet, 2 cups water
Preparation: Soak the millet in water overnight, rinse it the next day, and then purée it in a blender. Then place it in a warm place so that it can ferment. After one to two days, the fermentation is complete, which you can tell by its smell. The fermented millet can be stored in the refrigerator for several days.
Preparation: For each serving, briefly heat about 2 tablespoons of the millet mixture with a little rice milk or similar; five minutes is sufficient. The result is a warm, slightly sour-tasting millet porridge.
You can add some raw milk or organic butter, ghee, coconut oil or coconut butter, tahini, almond milk, and chestnut powder. I also like to add maple syrup and season the porridge with cinnamon and cardamom powder.
Oji is delicious, nutritious, and easy to digest – a blessing for those who suffer from gastrointestinal problems.
Karob Porridge
I also found this recipe in Dr. Schwitzer's book.
Ingredients: per serving 4 carob pods, 1 tablespoon coconut flakes, 1.5 cups almond or tiger nut milk, a little vanilla powder.
Preparation: Carob pods contain rock-hard seeds that cannot be crushed in a blender. That's why I remove the seeds from the pods first. Then I puree everything in a blender and either eat it raw or boil it briefly for two minutes. Finally, I add a little raw almond butter.
Carob porridge has a very low glycemic index and is more filling and easier to digest than conventional cereal porridge. I make it for lunch once or twice a week.
Essential oils and food supplements
I have been using essential oils from dōTerra in everyday life and to treat injuries and illnesses for several years now, with amazing results.
My absolute favorite oil is frankincense oil, which I like to use in the diffuser when recording videos and in Satsang. Frankincense can also be used to treat injuries and speed up their healing. This oil helped me to heal my cut finger after the blender accident.
We use lemon oil in our spring water. I use lavender oil on my skin before going to bed. I put coriander oil in my smoothie and tangerine oil in my lubricator. I use tea tree oil and the "En-Guard" mixture to brush my teeth in the morning... There are endless ways to harness the power of nature with these oils. I don't know much about them, but I'm lucky enough to have an oil expert like Alima at my side.
I have also had very good experiences with their food supplements. The stuff isn't cheap, but unfortunately it's simply good. If you want to know more about it, write to alima@alimaarden.de.
(Transparency note: Alima is a dōTerra partner and earns a small commission if you start purchasing products from dōTerra through her)
