Today I made Shahi Paneer using a can of tomato puree and store-bought paneer. I also add a spoonful of raw honey bought on the streets of Arambol, Goa this spring. The “Stevia” I recently bought is REAL stevia (gasp!) and taste, looks, and smells like garden clippings, totally dampening any desire to wake up in the morning for a cuppa coffee.
So I made this Shahi paneer with a dollop of honey instead of Stevia.
Honey from Goa
This man comes walking down the main street of Arambol, Goa, with a bucket of honey soaked combs balanced on his head. Seeing I was a buyer, he dropped to his haunches and began dipping the honey into a (clean, I hope) empty water bottle. One kilo for 300 rupees ($3.97 USD) including bits of honeycomb! I’ve bought it on the streets in Vrindavan this way, too. I am always delighted to support these guys and get some top-of-the-line Ayurvedic elixir.
In addition to the shahi paneer for lunch, I also had basmati rice and dal makhani that I made yesterday.
Ayurvedically speaking, leftovers are a big no-no. Anything cold, overnight in the frig, and reheated the next day is dead and void of prana (the subtle life force), and does not contribute to the overall health of body, mind, and spirit.
I do eat leftovers, know that it’s not the best option. Whenever possible, I will cook up something fresh each morning. Problem is, when you are cooking for one (me!) there are bound to be leftovers! Just do your best to avoid it.
Having an out of balanced, aggravated Kapha vrikriti, I generally eat just one meal a day and this is it. It is also my first meal of the day.
