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Recipes / Eating
5
  (3 votes)
Pro-Biotic Yogurt Water

by Victor G Epand
Posted March 25, 2012

Ingredients:

  • 2 heaping teaspoons 100% plain, natural yogurt (no sugar, no additives)
  • 2 Liters filtered / bottled water

Directions:

  1. Combine 2 heaping teaspoons of 100% plain, natural yogurt (no sugar, no additives) into 2 Liters of filtered / bottled water. DO NOT STIR OR SHAKE. It is very important that the yogurt remain clumped and fall to the bottom without mixing. Be careful not to shake or stir the mixture after dropping the yogurt in. The best result is always obtained by using a firm, solid, natural yogurt that falls in a clump to the bottom of the water. After this, the water should not be shaken or stirred until the very end when it is ready to offer. If your yogurt is of a soft consistency, or if it gets shaken by accident, then you must reduce the fermenting time from 3 days to 1 or 2 days.
  2. Place the yogurt-water in a safe spot where it won't be disturbed and leave it for 3 days. With a good, firm, plain, natural yogurt, the result is best at about 3 days. The actual length of time can vary depending on the temperature, quality of water, and yogurt.
  3. Make sure that the yogurt-water is not disturbed during the 3 days. The yogurt will remain settled at the bottom of the water.
  4. After 3 days, shake the yogurt-water to mix it thoroughly, offer to Sri Krishna, and drink.

Recommendations:

  1. This cultured water is a good pro-biotic, and may be useful to replenish intestinal flora for people who are recovering from "anti-parasitic medicines".
  2. Natural lake water is alkaline and contains minerals, but filtered, bottled, and even tap water is acidic because so many minerals have been removed through intense filtration processes. Adding 2 teaspoons of yogurt to the water replenishes some of the water's natural minerals, such as calcium, that are present in the yogurt -- thus helping to restore its natural, original alkalinity.
  3. Acidity promotes the growth of bacterial infections whereas alkalinity does not. Not only the yogurt-water is more alkaline than bottled or filtered water, but furthermore yogurt itself has antibacterial properties. Yogurt also can be effective in reducing canker sores.
  4. In addition, population studies show that people who consume yogurt on a regular basis have a statistically lower risk of cancer.
  5. If you are an energy healer, you will love and enjoy the infusion of natural, symbiotic, and harmonizing energies.
  6. Although other fermented foods may by energetic, a lot of them also contain salt which raises blood pressure. To the contrary with yogurt-water, large amounts of water actually lowers blood pressure! The yogurt water doesn't use any salt, and it also contains large amounts of water. Thus, the yogurt-water is an effective means to lower blood pressure for a person who is suffering from high blood pressure. If you like the yogurt-water, it is very easy to drink 2-4 Liters per day. As an aside, for those people with high blood pressure, you should also increase the amount of fiber in your meals, reduce salt, increase water, and choose almonds and other nuts as part of your diet.
  7. Natural lake water contains natural enzymes, whereas most bottled, tap, and filtered water has been sterilized of enzymes. Yogurt cultures provide a safe way to replenish water's natural enzymes.
  8. You will find that Pro-biotic Yogurt Water has a pure and better taste than plain, sterilized, bottled or filtered water!




Recipes That Use Asafoetida (Hing)
by Achyuta Krishna Dasa
Posted February 24, 2010

Here are some of our popular recipes on Youtube that use Asafoetida spice.

Punjabi Chole (Chick Peas Curry):

Green Dhania (Coriander) Chutney:

Biagan (egg plant) Bharta:

Sarson (green mustard leaves) Ka Saag:

Stuffed Karela (Bitter Goud):

Many more of our recipes which use Asafoetida can be found at: www.youtube.com/igvthbg

Please send your feedback to igvt.hbg@gmail.com.



Beet Kavasa
by Vrindavan dasa
Posted May 8, 2009

It is very simply grated beets and water left in a crock to ferment for 6 days. Then strain the red liquid through a cheese cloth which makes beet kavasa, a healthy and tasty living culture live enzyme nutritious raw drink. No salt, no yeast, no vinegar, and no other ingredients are required except beets and water. Simple living.



5
  (4 votes)
Pro-Biotic Yogurt Water

by Victor G Epand
Posted May 1, 2012

I have revised this recipe on April 29, 2012. The important point is not to shake the yogurt water at start, but only at finish.



24 Hour Crock Pot Recipes for Krishna
by Victor Vrindavan dasa
Posted August 26, 2011

Ingredients (serves 1-4 people):
2 cups white navy beans
1 cup red kidney beans
1/4 cup corn kernels
1/4 cup whole grain red or brown rice
1/4 cup peanuts without shell
1/4 cup soybeans
4-5 quart slow cooker

Directions:
For this recipe, you will need a slow cooker with Low/High or Low/High/Auto settings. First, place all of the above ingredients together in a pail of water and let it soak for 8-12 hours. Then pour it all in a strainer and rinse it off. Now pour all of the ingredients into a 4-5 quart or larger slow cooker and completely fill the slow cooker with water. Place your slow cooker on the HIGH setting only and leave it for 24 hours. Do NOT use the LOW setting for this recipe, as there have been stories of red kidney bean poisoning that resulted from slow cookers that were operating on Low at about 80 degrees C which increases the poison in red kidney beans. It is safe, however, at 100 degrees C. You can test the water temperature with a thermometer to make sure it is 100 degrees C. Leave the slow cooker on High (100 degrees C) for 24 hours and chant your japa. You should not have to add any water and the slow cooker can be left unattended for the entire 24 hour period. It is normal for a good portion of water to gradually steam off over 24 hours, and you should not need to add any water during this period. Turn off the slow cooker and let it cool a bit. Strain off the water, offer a portion to Bhagavan Sri Krishna and serve.