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Paleo Ayurveda and Spartan Yoga - Vie Binga & Tim Ganley EPISODE 2, BONUS EPISODE, 7th September 2020
The Meat of Ayurveda - Part 2

The Meat of Ayurveda - Part 2

Special Edition Series for the month of September!

Ayurveda Outlaw Chef Tim is US Wellness Meats Featured Chef for the month of September. Check out his offal recipes at https://grasslandbeef.com/?affId=213910

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Episode Transcript

Tim: Hello, this is Tim

Vie: And this is Vie, and we welcome you to another episode of the Spartan mind strength podcast.

Tim: And this is number two of the special edition of the meat of ayurveda.

Vie: Stay tuned. We’ll be right back.

Tim: And we’re back. But first, before we start, did you like, did you share, did you follow, did you ask to join our brunch club?

Vie: The ayurvedic brunch club

Tim: Did you most importantly, did you

Vie: Join the challenge, the US Wellness Meats September challenge for the

Tim: Ayurvedic Outlaw Chef

Vie: For the Ayurvedic Outlaw Chef - you have the chance to win like $150 or something worth of nutrient dense and diverse food, good for you and the environment

Tim: In yoga, every teacher training I went to, one of the main books they talked about was the

Vie: The Bhagavad Gita.

Tim: Yes. Can you tell me where, and I know it’s major, but how did it come to the West?

Vie: the Bhagavad Gita is a section of the Mahabharata, of the great battle. And, so it is only a section, the Bhagavad Gita. And it’s like a self contained section because it pretty much describes the dialogue of Arjuna with Krishna.

Tim: And Arjuna was a prince?

Vie: Arjuna was yes, a very well to do individual from, they were like five brothers and Arjuna was one of them. And, Arjuna did not wanna go to battle. He had some ethical dilemmas and there is a dialogue that’s going on between him and Krishna

Tim: And Krishna is reincarnated

Vie: Reincarnation of Vishnu. And Krishna was like his mentor to bounce off ideas. Yes. And, so that’s where the Bhagavad Gita. So the Bhagavad Gita is presented as the gospel of yoga, but, but also it has to be taken in with a grain of salt for today’s context, because it was written as an Epic for part of the Mahabharata to serve a purpose for the community of that specific place and time.

Tim: Ok.

Vie: It was not written as Ayurveda was written, as a blueprint. And that’s, that’s how it needs to be taken though.

Tim: Yeah. But I want to bring this in because one of the, and where I’m going with all of this is I keep I’ve been told for the last 20 some years that we, in order to practice yoga, as a Yogi, I need to be basically eating a vegetarian or vegan diet and it didn’t work for me at all. And, but there’s so much literature out there in the yogic world that talks about eating meat to thrive.

Vie: Exactly.

Tim: And the main book of the yogis who are telling me that I gotta to be vegan or vegetarian talks about eating meat.

Vie: Yes, Bhagavad Gita does. Yeah. Talks about

Tim: That’s why I want to bring this up.

Vie: Yes.

Tim: So, so there’s a guy in the Bhagavad Gita

Vie: Bheem or Bheema.

Tim: Yup, and he’s one of the brothers.

Vie: Yes. He is Arjuna’s brother. Yeah. One of his brothers.

Tim: And he was so strong that he could, he could kill, he was, had the strength of what 10,000 elephants.

Vie: Elephants. Yeah.

Tim: Which is a pretty strong guy.

Vie: Yeah. He’s described as killing his enemy, breaking his enemy’s back on his knees.

Tim: Yep. So, so he was able to break the enemy’s back on his knees.

Vie: Which means he had strong bones.

Tim: Also he killed demons.

Vie: Yes.

Tim: So not only was he such a strong, but he was also a demi - God or a God, what is it?

Vie: He was, he was the son of Vayu of the

Tim: God of wind.

Vie: The God of Wind. Yes.

Tim: And that’s, that is Hanuman’s

Vie: That’s, yeah, he was also considered the brother of Hanuman.

Tim: Who also was an extremely strong deity.

Vie: Yes. And they were both him and Hanuman were extremely good with the mace.

Tim: Yes. Which, which is gada also.

Vie: Gada, yes.

Tim: So they were very good at, weapons.

Vie: And he was very loving and compassionate

Tim: And loyal

Vie: And loyal to his community. Yes.

Tim: So we’re looking at somebody that was very important in one of the most important books, at least in the West for Hatha yoga.

Vie: Yes.

Tim: So, in Hatha yoga, it’s almost taught in every 200 or at least part of it is taught in a 200, which is one of the main classes that you have to take to be a yoga teacher. And it’s usually almost taught in every 300, at least parts of it. So we have this, and I don’t even know what the word is, where they’re saying that you need to be peaceful, you need to be

Vie: Yes. So it is taken, so some, you know the way they teach it and that’s exactly what I was saying in the beginning, they will, they will tell you in pretty much every class that, he was, he, he had a lot of wrath or something against his enemies and he didn’t care about the animals. And then his family was trying to tell him, don’t kill the animals, and

Tim: We are talking back to Bheema again.

Vie: Back to Bheema, yeah. So that’s how they will tell you about don’t eat meat. So it was not right that he was,

Tim: But and I want to get into, he would eat, in the book it says that fruits and weeds

Vie: And leaves and his stomach was growling,

Tim: He was never satisfied.

Vie: Exactly.

Tim: So the only thing that satisfied him was, not only thing, but one of the things that satisfied him was a doe, deer, a doe cooked in its own fat

Vie: fat and juices, yes, and he would only eat one meal a day and he was good.

Tim: He fasted the rest of the time.

Vie: Exactly.

Tim: But one of the other things that it said is that he ate half the meal. So if it was one deer, he ate half the deer, but his four brothers and their wife ate the other half of the deer. So even Arjuna was eating deer.

Vie: Exactly. Yes. Everybody was

Tim: Which by the way I love venison, so yeah.

Vie: Yes, everybody, everybody was eating meat at the time because that was the nutrient dense food for them. They had tried the leaves and the fruit, and

Tim: And the part of they’re talking about, where I’m bringing this to is what was the, the deer people. And the deer people came and said that you’re eating too many deer and we’re, we’re, we’ll be gone if you continue to eat us because you’re not letting us reproduce.

Vie: Reproduce, exactly.

8:35 Tim: So their main thing wasn’t to stop eating deer, it was to allow them to rebuild their

Vie: To do it exactly, to do it in a dynamic balance

Tim: Ethically.

Vie: Ethically. Exactly. Do it ethically.

Tim: You don’t make the venison extinct.

Vie: That’s the idea. Yes. Do it ethically. We are part, we are part of the continuum of the earth, right, we are part of it. Everything is, actually Charaka writes that there is nothing on this earth that cannot be considered good for us if used properly. And we have the animal kingdom, we have the plant kingdom, we have the mineral kingdom. Whatever we do, we have to do it ethically.

Tim: And that’s where, with the meat that we’re getting from us wellness meats is they do it ethically.

Vie: Yes.

Tim: Now just real quick for a couple seconds. What is the term

Vie: Regenerative agriculture

Tim: Can you give a quick, just a fast way of explaining what it is

Vie: Yes. The best way to explain it, is it’s not the - because everyone is familiar with the word “sustainable”, sustainable agriculture, sustainable farming, means keep the balance, don’t, don’t do harm, don’t make it worse than it is. Regenerative agriculture is, go a little bit deeper and actually make the soil way richer than it was. Regenerate everything. Use the, use all of the animals, as many as you can, use them in a way that makes the soil way richer.

Tim: So I want to come back to this in a couple seconds. Let’s take a break first and

Vie: Stay tuned.

11:20 Tim: And we’re back, and we’re talking about regenerative agriculture. And so that’s something that they’re, it’s pretty new science.

Vie: Yes.

Tim: And it’s starting, and I know we heard about it a lot about it at the Paleo,

Vie: At the Paleo f(x) last year.

Tim: So is there anything more that you think is quick, because I know we could do like 80 podcasts just on this, but I just want everybody to understand the easiness of it.

Vie: The simplicity of it.

Tim: Yes.

Vie: Regenerative agriculture is actually something that a lot of farms are starting to employ because it makes, like the whole, every part of the ecosystem, it makes it healthier, it makes it better. It’s good for the animals, it’s good for the plants, it’s good for the soil, it’s good for the air, it’s good for our water, it’s good all the way around. And once you start doing it, it’s simpler and simpler because it’s natural, right.

Vie: That’s how nature

Tim: That’s the past. History.

Vie: That’s history. Exactly. And nature, nature is extremely smart. Nature is extremely wise at keeping its balance, its dynamic balance, Nature adapts. So once a farm starts doing it, it comes easier and easier and the rewards are huge. So nature, nature tends to keep its homeostasis, its balance, its relative balance and actually repair itself. Whereas us as humans, when we go too far out of balance and ayurveda says that, then what we think our homeostasis is, is not the way it should be.

13:30 Tim: So the whole concept of, you know, what your body will tell you what you need.

Vie: Exactly. Yeah. It’s not correct. If your body and mind are, are far enough out of balance they don’t know what’s good for them. So they crave, what is, what’s gonna keep them further out of balance. Whereas nature, thank goodness is still wise enough and relatively balanced to know to repair itself.

Tim: So that’s, so that’s where regenerative, and I know we, we studied with Paul Chek a long time ago,

Vie: Yes.

Tim: And he was one of the big guys on dirt.

14:14 Vie: The soil, the soil, the soil, the soil. .

Tim: And that was his whole thing is, is learn about the dirt, learn about how the plant grows in the dirt. And if we don’t fix the dirt, we can’t fix the plant, which can’t fix the animal, which can’t fix us.

Vie: Exactly, exactly. So, and, he, yeah, he goes major, major on the health of the soil and all the intrisics of what’s going on in creating the soil. The soil is a lot more complex than it sounds and how the plants grow from the soil and all the parts of the plants and how then the animals eat them and his idea, and his thing was that if the soil is depleted of the nutrients, then the plants won’t have them, we won’t get them, the animals won’t get them, it’s like all the, the ecosystem is out of balance.

Tim: So you have to work, you have to fix the dirt.

Vie: You have to fix the dirt. And if you think about it ayurvedically, earth, earth. That’s one of the main five elements, space, air, fire, water, and earth.

Tim: Earth is kapha.

Vie: Earth is kapha. Earth is your good foundation. And if your, kapha is all about structure, is all about stability, all about density in terms of nutrients. It, it gives you what you need to develop, whatever that is. And if your soil, if your good kapha in the ecosystem is depleted of nutrients, then you, you can’t have healthy growth.

Tim: Nope. And I know he always, he also talked a lot about the plants need dead animals in order to become healthy

Vie: Exactly. In order to thrive.

Tim: Yeah. So they need that good protein, and they need protein just like, and they need fat, just like humans need protein and fat.

Vie: Exactly. The plants eat organs. Right?

Tim: Yes. And that’s, and that’s one of the first things they go to. Now and this brings us back to what I’m cooking for most of the meals in the, as a chef for the,

Vie: The month of September for US wellness, yes.

Tim: And that’s organs.

Vie: Yes.

Tim: Because organs are so important to the humans,by eating organs. By not eating organs, you’re losing out on so many nutrients.

Vie: Exactly. Organs, are considered the most nutrient dense and diverse form of nutrition. Organs, animal organs have been worshiped, as food through ancient times. Every culture, pretty much every culture, if you search deep enough was considering organ meat as delicacy.

Tim: I know that in some cultures, organ meat was went to the, the pregnant.

Vie: Yes.

Tim: The early, the born, the first born and, not the first born as older, but babies. So you were, you were looking at pregnant women, babies and the elderly.

Vie: And the elderly.

Tim: And the sick.

Yes. The sick and the warriors, right. The first line of defense right.

Tim: So those were the people that were given the organ meat first.

Vie: Yes. Because of how nutrient dense and diverse the organs are. And the idea is that it’s not the quantity of food, is the quality of food that we are getting. And by, by getting nutrient dense and diverse quality of food, we end up not having to eat all the time. Right. And being able to feel better, think better and maintain that dynamic balance between us and our community and actually improve, improve, improve the life of our community.

Tim: So we were talking about liver there for a couple seconds.

Vie: We didn’t talk about liver.

Tim: No? I thought you said

Vie: Organs.

Tim: Organs, but liver is the main one.

Vie: Liver is the main one of all organs. Liver is the most priced of all organ meat. Yes.

Tim: And just to, just before we end this, it’s what four ounces a week is all we need?

Vie: Yes. The, the Weston Price foundation says, and then again, that, that depends like the, the size of the person and all that, but about four ounces, once a week, that’s all you need in terms of liver. And you’re good to go. Because it is so rich in vitamins and minerals, it has vitamin a D E K B12 and great trace minerals, mainly copper and iron.

Tim: And you don’t have to cook it just with like liver and onions.

Vie: Yes.

Tim: Which is great.

Vie: And bacon.

Tim: Liver, onions and bacon.

Vie: Yes.

Tim: But there’s also, you can make it within a sauce.

Vie: Yes.

Tim: You can make it in a,

Vie: Pattee.

Tim: Yes. We just actually just made pattee, my first time was yesterday making it.

Vie: And it was very very good.

Tim: So there’s a lot of different ways that you can make it, that taste very good. So when you’re thinking about liver and onion, don’t think back to that time that you were forced to eat it when you were four.

Vie: Yes.

Tim: Start looking at different recipes, and you’re going to find that liver, is going to be a very, very good meal and you can make it very tasty. In this month, you’re going to see that I did the kidney stones, which is kidney and gnocchis

Vie: And gnocchis or yonkies

Tim: Depending on how you pronounce it

Vie: How you pronounce it but that’s it, yeah

Tim: But you can do the liver stones.

Vie: Yes.

Tim: So you, you can do liver the same way and it tastes great.

Vie: It tastes great and you are gonna feel amazingly good. Actually they say, actually, they still can’t figure out what is the ingredient that makes liver to be considered the anti-fatigue food. Like when you eat liver, you just feel, feel rejuvenated.

Tim: I know for you, you say, I eat liver, I lose weight.

Vie: It’s true. I eat liver, I lose a couple of pounds. Yes. Just make sure that the liver is from animals that have been raised ethically.

Tim: Because that is very important.

Vie: It is very, very important. Because that’s, you help, you help the world all the way around, if you choose liver from animals that have been raised, right.

Tim: And us wellness carries those livers.

Vie: Yes, US Wellness Meats

Tim: But you won’t usually be able to get them because we buy them before anybody else can.

Vie: Until next time, much, much love from both of us. Na’maste kala! May we all be well, adapt and thrive.

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