Tibetan Cuisine One of the Best Food to Eat
Tibetan cuisine primarily cares about the health of consumers, and not only physical but also spiritual. The approach to food in this ancient culture is very philosophical. But most importantly, dishes from the world famous highlands help not only to keep the weight in check, but also to maintain health. Why don't we give it a try?
Philosophical Meaning:
It's no secret that the sharply continental climate of the highlands is harsh and cold, respectively, in order to balance the balance, there are a lot of “warm” dishes in Tibetan cuisine. And the balance that guarantees good health is very important for Tibetans. After all, they think this way: the healthier the person, the happier he is, and the more opportunities he has to bring benefit to all living beings. For the same reason, a long and happy life is recognized as a great blessing. It increases the chances of freeing yourself from the world of Mansara, the famous wheel of unconscious rebirth. It is not for nothing that the happiness and freedom of all living beings is the highest value in Buddhism.
main principles
Tibetan cuisine is largely based on the ancient knowledge of Tibetan medicine, which deeply studies the properties and interaction of objects and phenomena, primary elements and their energies and their impact on human health. According to this knowledge, human health directly depends on the balance of "heat" and "cold", and by their properties, products can be "warm" or "cold". Plus food should be appropriate to the climate, season and time of day. How are these principles implemented in practice? Tibetans practically do not eat raw foods, and this fact is also due to the climate. Traditionally, steamers are used in Tibet, which helps to better preserve the beneficial properties of the products. Mo-mo, vegetables, rice, round thingmo buns are cooked for a couple. Mo-mo is a very popular national dish in Tibet. This is a kind of dumplings with a variety of fillings, but more often with yak meat or vegetables. From products of animal origin, meat, milk, oil from milk of a mountain yak are used. But the monks are mostly vegetarians. They eat vegetables and tsampa - porridge made from whole barley flour. Tsampa is a healthy product that promotes good health and a high level of energy. Barley contains many important trace elements - magnesium, iron, selenium, copper, zinc, etc., as well as proteins, carbohydrates and dietary fiber in the correct ratio. The health benefits of tsampa are invaluable in the face of poor nutrition in Tibet.
Of vegetables, for example, eggplant is popular. They are believed to be good for the heart. In Tibet, mustard is grown, which has many useful properties, including it improves digestion. This spice is actively used in dishes of national cuisine, as well as in religious rites. It is believed, for example, its grains scare away evil spirits. Often eat dairy products. Not only butter and cheese, but also special yogurt, or rather yogurt, is called “sho” from yak milk, which is ubiquitous everywhere. It is important to use it in the daytime, then it helps the body stock up with beneficial microflora and establish the digestive process. By the way, proper digestion is one of the keys to good health. For this reason, Tibetans avoid preservatives and incompatible products. Following these principles, Tibetans manage to keep themselves in shape: you rarely meet full people here. Daikon, a special kind of radish, also promotes healthy digestion. It contributes to the good work of the stomach, liver and kidneys, helps to better absorb foods. Pickled daikon is also common, sometimes with the addition of turmeric - a useful spice that cleanses the blood well. It is only important to use daikon not at night, but in the active time of the day.
main principles
Tibetan cuisine is largely based on the ancient knowledge of Tibetan medicine, which deeply studies the properties and interaction of objects and phenomena, primary elements and their energies and their impact on human health. According to this knowledge, human health directly depends on the balance of "heat" and "cold", and by their properties, products can be "warm" or "cold". Plus food should be appropriate to the climate, season and time of day. How are these principles implemented in practice? Tibetans practically do not eat raw foods, and this fact is also due to the climate. Traditionally, steamers are used in Tibet, which helps to better preserve the beneficial properties of the products. Mo-mo, vegetables, rice, round thingmo buns are cooked for a couple. Mo-mo is a very popular national dish in Tibet. This is a kind of dumplings with a variety of fillings, but more often with yak meat or vegetables. From products of animal origin, meat, milk, oil from milk of a mountain yak are used. But the monks are mostly vegetarians. They eat vegetables and tsampa - porridge made from whole barley flour. Tsampa is a healthy product that promotes good health and a high level of energy. Barley contains many important trace elements - magnesium, iron, selenium, copper, zinc, etc., as well as proteins, carbohydrates and dietary fiber in the correct ratio. The health benefits of tsampa are invaluable in the face of poor nutrition in Tibet.
Of vegetables, for example, eggplant is popular. They are believed to be good for the heart. In Tibet, mustard is grown, which has many useful properties, including it improves digestion. This spice is actively used in dishes of national cuisine, as well as in religious rites. It is believed, for example, its grains scare away evil spirits. Often eat dairy products. Not only butter and cheese, but also special yogurt, or rather yogurt, is called “sho” from yak milk, which is ubiquitous everywhere. It is important to use it in the daytime, then it helps the body stock up with beneficial microflora and establish the digestive process. By the way, proper digestion is one of the keys to good health. For this reason, Tibetans avoid preservatives and incompatible products. Following these principles, Tibetans manage to keep themselves in shape: you rarely meet full people here. Daikon, a special kind of radish, also promotes healthy digestion. It contributes to the good work of the stomach, liver and kidneys, helps to better absorb foods. Pickled daikon is also common, sometimes with the addition of turmeric - a useful spice that cleanses the blood well. It is only important to use daikon not at night, but in the active time of the day.
Tibetans do not eat before bedtime, because food is not digested, and this, as we know, is not useful.
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