Certain foods do not go well with others eg: Milk does not go well with most fruits inc. banana, yoghurt and banana are also incompatible. Click here for an great piece on incompatible food combos from Dr Lad.
'Milk':Throughout these recipes 'milk' can be taken as cow or goat's milk, rice milk, almond milk or other milk substitute. Soya milk is less favoured unless it is very good quality (eg: Bonsoy) as it can be quite chalky and hard to digest. NB: Dairy milk from cows, goats does not combine well with many other foods such as bananas and other fruits, bread, meat, fish, yoghurt and sour foods.
'Sweetener': Refined white and even brown sugar have been stripped of vitamins and minerals which help the body digest sugar. Try experimenting with maple syrup, Indian Jaggery (raw palm sugar, pictured), date syrup, brown rice syrup, Agave syrup and other alternatives. Honey should only be used in recipes that do not require heating. When baked, added to hot drinks or otherwise heated it ferments and blocks the body's subtle channels. Adding honey to warm drinks is OK. Honey is the best sweetener for Kapha. Generally, try reducing sugar specified in most recipes, especially Indian recipes!
'Salt': Himalayan Rock Salt is an excellent salt as it is very easily absorbed with many beneficial effects. It does not increase blood pressure risk; is rich in minerals; assists the body's pH balance; increases appetite, digestion and assimilation of food. It's also favoured by Yogis as it calms the nervous system. It is milder than normal salt, and is available from good health shops or on-line.
Fats/ Oils: Ghee is favoured for frying and releasing the aroma from spices. Oils which are liquid at room temperature should generally not be heated as they become unstable producing free radicals. Fats which are solid at room temperature (coconut, ghee, animal fat) are more heat stable. Delicate oils, such as hemp seed oil, are best used after cooking, such as in dressings or drizzled over steamed vegetables. See below for ghee recipe. See Erasmus' book 'Fats that heal, Fat's that kill' (1993) for more.
Asafoetida/Hing:A little known plant gum resin widely used in Ayurvedic cooking to Vata aggravation (and hence gas!). It enkindles agni and discourages growth of parasitic worms in the large intestine. A small pinch can be added to almost any lentil, bean and cabbage dish in the early stages of preparation to increase digestability. Any more than a pinch will aggravate as it's hot and sharp.
Ghee- an essential in any Ayurvedic kitchen!
Ghee is one of the lightest oils, ideal for cooking as doesn't burn easily. Digestive, improving absorption and assimilation, ghee nourishes, improves memory, lubricates, makes body flexible (good with yoga!). Its most beneficial to Pitta and Vata types, and Kapha types should consume in limited amounts. Ghee helps clean channels and carries medicinal properties of herbs to tissues. NB: People of kapha constitution/ kapha imbalance (eg: cholesterol problems) should use only a little ghee (one teaspoon a day).
Place one or two bars of unsalted butter in a saucepan until it boils; then lower the heat. When the white foam of milk solids which will accumulate on the top begins to collapse and thicken, start skimming it off. Do not disturb the bottom of the pan, as some of these solids will also sink and can be left in the pot until after the ghee is poured off. As the butter continues to boil, watch the oily portion to see when it becomes clear, and watch the sediment on the bottom to see when it turns a golden brown. Be careful this does not burn! When all the water is evaporated, the bubbling sound will stop. When only the clear oil and the golden sediment remain, the ghee is ready. Remove from the heat, and let it sit for a moment. Pour the ghee off into an earthenware, glass or metal container (not plastic- it will melt!) Ghee doesn't need to be in fridge but do keep out moisture. Don't use a wet spoon! Keeps for 3 months.
Breakfast is an essential meal for Vata and Pitta types. Kapha types may not be hungry till later in the morning and should wait for genuine hunger before eating!
Peeled almonds (rejuvenating), pistachios (tonifying), cashews (magnesium rich), dates (strengthen liver, used to treat alcoholics!); raisins (balance doshas). This drink is good at any time of the day or night! Soak nuts and dried fruit overnight or for at least two hours. Blend with 'milk' (or water used to soak) till chewy. Add rosewater, cardamon powder (sweet, calms, stimulates digestion) and saffron (cooling, tonifying, good for women, balances all doshas). Try ground fennel seeds (sweet, digestive, tones stomach) instead of saffron. You can add 'sweetener' according to taste though the dates are already sweet.
Soak a cup of almonds overnight and peel off the skin the next day. Blend together one cup of soaked almonds with 2 cups of water. Strain off the almond milk through a muslin or sieve. You can drink as it is or add some warming spices such as cinnamon, ginger and cardamom. Another idea is to blend almond milk with some soaked dates. You can use the leftover strained almond pulp to make delicious energy balls (see below).
Wheat flour pancakes made with milk and eggs can be heavy to digest. try these quick and light pancakes for a tasty breakfast or snack. They really taste like they have added egg. Soak 2 cups of quinoa grains overnight in just enough water to cover. Add a pinch of salt to taste and blend in a food blender for a few minutes until smooth. If you want instant pancake batter, you can use ready made quinoa flour instead and blend with water and a pinch of salt to make an instant batter. Add a little ghee or coconut oil to a hot frying pan, add a ladel of batter and fry pancake. These can be served with sweet or savoury. Suggested toppings include: houmous, avocado, honey, apple jam….whatever you fancy! You can also try semolina pancakes using coarse semolina (one cup) & yoghurt (1/2 cup). Blend with water, and a pinch of cinnamon and cook as above. Other alternative flours to wheat include buckwheat, spelt, and mung dhal flour- all of which can be used to make delicious pancakes. Have fun experimenting.
Soak a few raisins, dates, dried figs, apricots (as desired) overnight in a pan of water. You can also add sunflower, pumpkin, sesame, linseed, blanched almonds, hazlenuts, shredded coconut. In the morning bring this to the boil and add rolled oats (or millet, quinoa, barley flakes etc) and cook till soft. Add some cinnamon powder and a few crushed cardamom seeds. To make creamier porridge you can use oat, soya, rice or almond milk instead of cow's milk which is too heavy in this recipe. To sweeten, add any syrup of your choice (date, maple, barley, rice etc), fruit spreads along with hazlenut or almond butter. Avoid adding honey until porridge has cooled right down.
Soups- highly digestable so good for those recovering from illness or with poor digestion (low agni).
4 cups mixed vegetables according to what's in season (eg: carrots pacify Vata and Kapha but aggravate Pitta but cooking mixed vegetables with these seasonings makes a soup tridoshic), 8 cups of water, 1 tsp cumin seeds, 6 peppercorns, 1 inch of cinnamon stick, 10 cloves, 10 cardamom pods, 2 tbsp ghee and a pinch of salt. Cut vegetables into bite sized pieces and cover with water. Cook on medium heat until tender. Grind cumin seeds, peppercorns, cinnamon stick, cardamom pods and cloves in pestle and mortar or blender. Add ghee to large saucepan and then ground spices. Sautee for a moment but be very careful not to burn them. Add the vegetables and 4 cups of the water they were cooked in. Boil for 2 minutes, add salt and serve. Serve with chapattis.
2/3 medium carrots per person; 1 large onion; 2 potatoes; large bunch coriander; black pepper; vegetable stock (Marigold Swiss Vegetable Bouillon brand is good); an inch of ginger. Lightly sweat onion in ghee, adding vegetables (finely chopped) and ginger. Fry for a few minutes then add pepper and half of coriander coriander. Cover with stock and simmer till vegetables are soft. Liquidise to a puree in blender, the return to pan, adding more stock if too thick. Add rest of coriander (finely chopped) and serve. For a more substantial meal, cook red lentils separately in stock and add to the finished soup before serving.
Mung beans are less gas-producing than other beans, help remove toxins from the body (including heavy metals!) and stimulate the digestive fire. This dish will balance all three doshas. The following soup recipe is highly nutritious and naturally detoxifies the body. It works by cleansing the liver, gall bladder and vascular system of any ama (undigested toxins).
Wash the mung beans and soak for at least four hours or overnight. Heat ghee or olive oil in a pan and add teaspoon of turmeric and 2 pinches asafoetida (to prevent gas). Sauté for a few seconds then add the beans, fresh water and fresh root ginger. For one part soaked mung you need about four parts of water. Simmer for 30-40 minutes adding more water if necessary, until beans are soft. In a pressure cooker this takes 8 minutes once the vessel has come to pressure. You can then turn off the heat and leave the pot to cool for a further 10 minutes before opening it. Once the beans are cooked, heat ghee or olive oil in another pan, add 2-3 cloves chopped garlic (if you wish) and sauté lightly for a minute until soft. Add chopped fresh root ginger, then one teaspoon of cumin and coriander seeds plus any other herbs or spices (except chillies) eg: cardamom, black pepper, cumin seeds and briefly sauté. Add these sautéed spices plus some rock salt into the beans and simmer for a further few minutes. Serve soup warm with a squeeze of lime juice and some fresh coriander leaves, finely chopped. You can also add green leafy vegetables, pumpkin, leeks, courgette, fennel, parsley, mint, coriander, or basil for variety. You can also add 1 tsp. of ghee or – if you are vegan or do not like the taste of ghee – 1 tsp. of an omega 3/6/9 oil. Omega oils should be added to food after it has cooled down a bit, as these oils are not heat stable and thus also not suitable for cooking.
Rice features heavily in the Ayurvedic yogic diet. It has a balancing effect on the digestive system and soothes the nervous system.
The most popular rice in Ayurveda, basmati rice is a light and aromatic long-grain variety with the cooling effect on the body. Good for calming an irritated gut and easier to digest than brown rice. Lighter than many other grains, so can be eaten by Kapha; it's cooling, sweet and moist nature work for Pitta; and sweet moist attributes balance Vata. Easy to digest but add a couple of cloves to rice when cooking normally to gently warm the slight coolness of the grain. Wash rice in cold water to remove much of the starch (which aggravates Vata, grains that are at least 3-6 months old are preferred as bacteria will have digested some starch), changing the water until the water is clear.
Bring just under twice the volume of water to the rice to boil, adding the rice and a pinch of salt to taste, reduce the heat, cover and cook for 10-15 minutes by which time all the water should be absorbed. Remove from the heat and allow to stand for 5 minutes before removing the lid.
Rinse the rice first, then cook in a heavy-based saucepan with a tight fitting lid. The general rule is one measure of rice to two or two and a half measures of cold water. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 40-50 minutes. Do not remove the lid during this time as the steam plays an essential part in the cooking process. After about 45 minutes the water will have been absorbed and the rice will be tender with a delicious chewy texture. Another way to cook rice is to gently toast it in a dry pan for a few minutes, then add the water and cook as above.
This dish is good for migraine type headache, and for revitalising the blood, circulation and female reproductive system. Saffron is sweet/ astringent/bitter in taste, heating and with a sweet aftertaste. It balances all three doshas, is easy to digest and helps with food allergies. 1 pinch saffron, 1 tbslp water, 1 ½ cups basmati rice, 3 tbsp ghee or unsalted butter, 4 bay leaves, 7 small pieces of cinnamon bark, 7 cloves, pinch of salt, 7 cardamom pods, 4 cups hot water. Soak saffron in 1 tbsp hot water for 10 minutes. Wash and rinse rice twice and drain. Heat pot, add ghee and then all the spices except saffron. Turn heat down and add rice and sauté in spices for 2 minutes. Pour in hot water and soaked saffron and bring to gentle boil. Boil uncovered for 5 minutes, stirring once or twice to keep from sticking. Turn heat to low and fully cover and simmer until tender (about 10 minutes).
Cumin Rice: Cook basmati rice and cool. Heat 1 tbsp. ghee, add 2 tsp. cumin seeds and fry to release aroma. Add cooled rice, a handful of freshly chopped coriander and a little lemon juice.
Lemon rice: Cook rice and add a handful of chopped cashew nuts. Heat 1 tbsp. ghee, add ½ tsp. mustard seeds and heat till they pop. Add to rice with juice of one lemon and ½ tsp. turmeric. Garnish with shredded coconut.
Coconut rice: Fry one finely chopped onion and 2 chopped garlic cloves in 1 tbsp. ghee. Stir in uncooked rice and 50g dessicated coconut. Add pinch of salt and just enough water to cover rice. Bring to boil, cover and simmer until water absorbed. Stand for 5 minutes before serving.
Rice with almonds: Cook rice. Dry roast 50g flaked almonds and about 40 pine nuts. Once rice cooked, transfer to bowl, mix with nuts and 3 tbp. each of chopped parsley and coriander, a pinch of cayenne pepper and a pinch of chilli flakes.
Pilau rice: Cook rice and when water almost evaporated, add your choice from the following: raisins, almonds, cashews, pistachios, and green peas. Add a cinnamon stick, ½ tsp. cardamom powder, a few cloves, a bay leaf and a pinch of salt, along with a little more water. Stir well, cover and leave for 20 minutes.
Healthy fried rice: Steam a mixed selection of vegetables (eg: carrots, cabbage, broccoli). Cook rice. Heat 1 tbsp. ghee and add ½ teaspoon cumin, turmeric, and ground coriander. Add vegetables, salt, ½ tsp. cardamom powder and then rice. Mix well and serve.
This recipe plays a key role in Ayurvedic nutritional healing, especially during illness and detoxing. It is also widely eaten by sadhus, who leave it to cook while they are meditating. Mung dhal is tridoshic, and together with rice provides a complete source of protein. If you are doing a lot of pranayama or live in a cold climate, be sure to add the ghee. Especially easy to make in a rice cooker (pictured). Brown rice or barley may be substituted for the basmati rice to make the dish heartier. If you have good agni, you can try making kitcheri with split urad (black dhal)which is higher in protein but harder to digest. This dhal is considered the equivalent of meat in Ayurveda.
1 cup basmati rice; 1 cup yellow or green mung dhal; 1 inch chopped ginger (for vata and kapha, warms, potent digestive stimulant), 2 tbsp. shredded coconut; 1 handful of coriander leaves,3 tbsps. ghee or coconut oil; 3 bay leaves (warms, digestive), 1.5 inch fresh cinnamon bark, 5 cardamom pods, 5 cloves, 10 black pepper corns, ½ teaspoon each of turmeric, cumin seeds, fennel seeds, 1 pinch of hing. Optional: one cup of diced carrots or celery; fresh lemon juice (to increase agni) and chopped coriander leaves to serve.
Soak dhal for a few hours to make it more digestible. Wash rice and dhal separately in at least 2 changes of water. Blend the ginger, coconut, coriander and ½ cup water. Heat large saucepan, add ghee or coconut oil, cinnamon stick, cloves, cardamom, peppercorns, fennel seeds, cumin seeds and bay leaves. Stir for a moment until fragrant. Add blended items, then hing, turmeric and salt. Stir until browned. Stir in mung dhal and rice and mix very well. Add 6 cups of water, cover and bring to a boil for 5 minutes. Then simmer until dhal and rice are soft (25-30 minutes). You can add vegetables that suit your constitution for a one pot meal.
Use one cup of split moong dhal and one cup of basmati rice. Wash then add 6 cups of water. Add salt and turmeric and bring to the boil the simmer till cooked (or use rice cooker). Add pinch of cardamom and pinch of clove powder (not in Summer). Add a little cumin fried in ghee.
A delicious tridoshic combination of the above kitchari recipe and a buttermilk soup which can be eaten at anytime of the year, for lunch or dinner. Very good for Irritable Bowel Syndrome; with a cold as it pacifies Kapha and does not increase congestion; in pregnancy/ breast feeding. Mix 200g of yoghurt with one and a half times the amount of water. Heat 1 tbsp ghee, add ½ teasp each of mustard and cumin seeds, some freshly grated ginger, ½ chopped green chilly, 2 chopped cloves garlic and 5 curry leaves. Once seeds have popped, allow to cool and add to diluted yoghurt. Add fresh coriander chopped, a little salt and a pinch of turmeric and chilly powder. Add 2.5 heaped teaspoons of chickpea flour or barley flour and mix well. Serve hot. Vata types can add more ghee, Pitta can omit the garlic and chillies, and Kapha types can use less ghee and more spices. Serve hot with either kitchadi or rice and chappatis.
The essential protein element in Ayurvedic vegetarian cooking. In Summer- make the dhal thinner so its easier to digest. In Winter you can eat it quite thick.
200g red lentils/ green whole moong dhal/ split green or huskless yellow dhal; 750 mls water, 1 tsp turmeric, 1 bay leaf, 2 tbsp. ghee, pinch of hing, 2 tsp mustard seeds, tsp cumin/ fennel seeds, 2 tsp ground coriander, 2 tomatoes chopped roughly, 1 tsp salt; lemon juice, 4 tbsp fresh coriander. Boil lentils, turmeric and bay leaf, simmer for 15 mins until tender; Heat ghee, add mustard seeds, cumin, fennel, and hing until they pop. Add coriander, tomatoes and cook for 5 minutes. Add mixture to lentils along with some water if too thick. Cook for a few more minutes. Add salt, lemon juice and coriander to serve.
110g dried chick peas, ½ teaspoon cumin seeds, ½ teaspoon coriander seeds, 1 large onion (diced), 1 carrot (diced); 3 cloves garlic, finely chopped, ½ teaspoon turmeric, 2.5 cm ginger root, 75 g cashew nuts, 50g ground almonds, 220g spinach, a handful of freshly shelled peas, pinch of salt, squeeze of lime, 130 ml coconut milk, 1 bunch coriander, chopped and some ghee for frying (or coconut oil): Soak chick peas overnight and simmer for one hour till tender. Toast seeds and grind with pestle and mortar. Heat 2 tbsp. ghee, fry onion, carrot, garlic, ground spices, cooked chickpeas, turmeric and ginger using more ghee if necessary. Add cashews and almonds, stir and add water to barely cover. Simmer for 25 minutes until almonds have thickened the curry. Add spinach and peas and cook for 5 minutes. Season with salt and lime juice, adding the coconut milk and half the coriander. Sprinkle remaining coriander on top. NB: Vata types should avoid chick peas which are too heavy for them to digest.
The preferred Ayurvedic method for cooking vegetables is to sauté them in ghee or steam in a little water. Adding salt at the beginning reduces the cooking time. Excess raw vegetables are not advised as they are heavy and hard to digest! Raw food is better in Summer, or at lunch time when digestion is strongest.
Basic sauce for any vegetables: Add 1 tsp. teaspoon turmeric to safflower oil/ ghee, and heat. Add water, cut vegetables, ½ coriander powder, chilly powder, cinnamon and cardamon. Blend a good handful of almonds and add to sauce with salt and a little jaggery to taste.
Basic recipe for any vegetable eg: Okra. Wash, soak and dry okra, then slice. Fry in ghee, with mustard and cumin seeds. When cooked add salt, turmeric and a little chilly powder to keep things simple and get the taste of the vegetables. NB: Don't cover okra when cooking or it becomes sticky!
For any dark green leafy vegetable: Toast 2 tbsp. sesame seeds until slightly golden. Stir fry 4 cups chopped green leafy vegetables with 2 chopped garlic cloves, 1 tsp.chopped ginger. Sprinkle with toasted sesame seeds and salt if desired.
Tridoshic Vegetable Curry: Heat 2 tblsp. ghee, add½ -1tsp. cumin, mustard seeds, ajwan and pinch of hing. When seeds pop add ½ tsp. turmeric and cayenne, then 4 cups mixed chopped vegetables and salt. Stir to coat with spices. Turn down heat, cover and stir after 5 minutes. Continue to cook on low for another 15 minutes until tender. Serve with a wedge of lemon.
Best eaten at lunchtime or in Summer as raw food is hard to digest.
150g brown rice, ½ pint water, 35 ml olive oil or tahini, 1½ tbsp. lemon juice; 2 tbsp. chopped herbs (parsley, basil, mint, lemon balm), 250g mixed vegetables (asparagus, avocados, carrot, celery, cucumber, fennel), salt and pepper. Cook rice then toss with olive oil, lemon juice, fresh herbs and diced vegetables. Season with s&p. Allow to sit for two hours. You can lightly steam the vegetables to make more digestible.
4 cups finely chopped parsley; 1 cup sprouted quinoa (soak for 8 hours and allow to sprout for one day); 4 medium lemons; ½ cup olive oil; 2 finely chopped cucumbers; 2 finely diced tomatoes; 2 tablesp. dried mint; salt and freshly ground pepper. Drainquinoa and squeeze out as much moisture as possible. Put in large bowl and place cucumbers and parsley on top. Blend lemon juice olive oil, mint, s&p until smooth. Pour half over quinoa and marinate for ½ hour. Add remaining dressing and toss before serving.
Grate 2 cups of carrots, juice of one lime, chopped fresh mint, dash of honey and freshly ground coriander seed.
2 cups rye/ spelt/ buck wheat/ barley flour (or a mixture of these); 1 teaspoon salt; 3/4 cup warm water; 1 tablespoon ghee (optional) to make about 12), teaspoon of ajwan/ cumin (to increase digestibility, especially good for new mothers). Put the flour, ajwan, cumin and salt into a bowl.
Add the warm water and oil/ghee and mix to pliable dough. Leave to rest cover for at least 30 minutes- 1 hour. Then knead again well on a floured surface (for at least 10 more minutes- the more it is kneaded, the lighter the bread will be). Turn onto a floured board, and make small balls with dough. Press flat in hand, add some ghee and fold into four sealing corners well. Roll out into chapatti shape by turning each time you roll, till paper thin. Heat a frying pan until medium hot, and then cook each chapatti for 15-20 seconds on each side, turning when brown spots appear underneath. Press lightly all over using a clean cloth and the chapatti will buff up. You can also try cooking them directly on the gas. Wrap them in a clean cloth to keep them hot and soft. A little ghee/butter on one side would make it tastier. To save time during busy day, one can make the dough a day before and store in the refrigerator overnight. Put dough and put in a warm room for an hour before rolling out.
Chop a small bunch of coriander leaves and small bunch of fenugreek leaves (methi) leaves. Crush 2 cloves of garlic. Add to basic chappati recipe above, mixing garlic and greens in with flour. Add teaspoon turmeric, and of cumin, 2 teaspoons chill powder, 2 pinches of hing. Knead thoroughly then leave dough to rest for 30 minutes. Roll out and cook parathas as for chapattis. You can make these with any green leafy vegetable such as spinach. These are heavier to digest than plain chapattis, so best at lunchtime.
A useful way to balance a meal eg: using coriander and coconut to cool or ginger to stimulate digestive fire (agni). Serve at room temperature; keep for 1-2 days covered in fridge.
Data and Tamarind Chutney: Crumble spoonful of jaggary into saucepan with a little water. In a bowl put a small block of tamarind paste (sour pulp, enhances digestion) and hot water to make a paste. Sieve to remove seeds. Add to pan, along with dates and figs and simmer with water for half an hour or longer to get the desired consistency. Keeps for 2 months in the fridge.
Raisin and ginger Chutney: 1 cup (150g raisins), 2 tbsp hot water, 1 ½ tsp chopped ginger, ¼ tsp cayenne pepper, ¼ tsp salt; juice of half a lemon. Soak raisins in hot water for 15 minutes then blend all ingredients, adding lemon juice last.
Green Chutney: Blend a bunch of fresh mint and coriander, 2 chillies (according to taste!), one cup of lemon juice and 8 tomatoes with a good pinch of salt.
Coconut chutney: 2 cups desiccated coconut (or fresh coconut grated from a brown coconut); ½ cup ground almonds, 1.5 inch of finely chopped ginger, ½ small green chopped chilly, 1 tbsp. chopped coriander, 2 cups water, 2 tbsp. ghee, ½ teasp black mustard seeds, ½ teasp cumin seeds, pinch of hing, 5 curry leaves, ½ lime, ¼ tsp. salt. Blend coconut, almond, ginger, green chilly, and coriander. Add water until smooth. Heat ghee and fry remaining spices until mustard seeds pop. Pour into blender and add lime juice, salt and gently mix.
Raisin and coriander chutney: 1 cup of raisins, soaked for one hour in water or simmered for 5 mins; 3 large handfuls of fresh coriander leaves; half an inch of grated ginger root; 1/4 tsp black pepper; 1/2 lemon's juice; 1 tsp dry roasted poppy seeds (optional). Place everything in blender except poppy seeds and blend to fine paste. Stir dry roasted poppy seeds into chutney. Coriander is excellent for enhancing absorption of minerals and for removing heavy metals from the blood and liver.
1 cup of raw, grated, beetroot, 1 tbsp ghee, ½ teaspoon black mustard seeds/ cumin seeds, 1 pinch hing, 1 tablespoon chopped coriander, ½ green chilli/ large pinch of cayenne, 5 curry leaves; 1 cup plain yoghurt, pinch of salt. Add beets to yoghurt. Heat ghee, add mustards seeds, cumin, hing till seeds pop. Add coriander, curry leaves and chilli. Mix and remove from heat, adding to yoghurt once cooler. Spices make the yoghurt lighter. Beets are a blood tonic but can aggravate Pitta in excess, coriander helps cool. You can also try substituting cucumber for the beetroot in this recipe to make Cucumber raita. Best eaten at lunchtime as yoghurt is quite heavy for the evening though the spices make it more digestible. Yoghurt can block the channels so only eat a few times in a week. Don't eat plain yoghurt at night as it will form mucous.
½ cup fennel seeds, ¼ cup toasted coriander seeds (with hard outer shell removed, often roasted with turmeric); ¼ cup sesame seeds, 1 tablespoon cumin seeds, 1 tablespoon ajwan seeds, 2 pinches of rock salt, 1 tablespoon hot water. Dissolve salt in hot water. Heat heavy cast iron frying pan and roast fennel seeds for 2 minutes, stirring constantly until slightly brown. Sprinkle on salt water and stir and toast until dry and fragrant. Pour into dish. Roast remaining seeds, each kind separately for a minute or so until fragrant and slightly brown. Add to fennel seeds and mix well. Store in glass jar and eat teaspoonful after meals for good digestion and sweet breath.
Puddings should be taken in moderation as heavy as they can inhibit digestion, creating toxins (ama) and weight gain. Traditionally eaten at the beginning of an Ayurvedic meal, preferably lunchtime, when digestion is at its peak.
6 ripe but firm pears, 4 pitted dates, juice of one orange, 2 tsp maple syrup or date syrup, 1 tsp ground cinnamon,, ½ tsp fresh grated ginger, ½ tsp grated orange zest, 2 tbsp shredded coconut (optional). Peel each pear, leaving stalk and cut thin slice off base so it stands up. Place in sauce pan with inch of water and bring to simmer. Add dates, orange juice, zest, and syrup, and cinnamon, ginger and simmer until pears are tender (about 12 minutes). Remove ears and place on serving plates. Continue to simmer liquid in pan, stirring all the time until it thickens enough to spoon glaze over pears. Garnish with coconut to serve. For Kapha in moderation!
This comforting, old fashioned recipe is idea for balancing Vata in Autumn, as it involves eating seasonal, organic food. Ayurveda considers cooked food as easier to digest than raw and this recipe is no exception.
You need: 4 cooking or eating apples, peeled, cored and sliced;5 organic figs or dried apricots (soaked in water overnight); 5 organic dates (dates are intensively sprayed with pesticides so especially important to buy organic!), pitted and chopped OR two handfuls of raisins; 2 tbsps of Agave syrup (a naturally low GI sweetener) maple syrup, jaggery OR brown sugar. Do not use honey as Ayurveda considers it to ferment when heated with detrimental effects when eaten! 1/2 tsp each of ground cardamom, cinnamon and nutmeg or a teaspoon or mixed spice; 1 tbsp grated fresh ginger; 4 cups of water. Add ingredients to saucepan, bring to boil and simmer until apples are soft (10-15 minutes). Allow to cool a little and ready to serve if you like it chunky, or else bland to a puree. Serve warm for breakfast or as an afternoon snack.
1 tbsp. Ghee, 50g jaggery (or raw cane sugar), 100g desiccated coconut, 200 ml coconut milk, 250ml soya milk, ½ tsp. Cinnamon, 1 tsp rosewater (optional), 3 ground cardamom pods, 3 heaped tbsp rice flour. Add a little water to desiccated coconut to soak. Place ghee and jaggery in pan and heat till sugar starts to melt. Add soaked coconut, spices, coconut milk and soya milk, bringing to boil. As soon as liquid is hot, gradually adding the rice flour and beat with hand whisk to prevent lumps. Stir over heat for 3-4 minutes and the pour into a nice bowl to set for 2 hours or eat warm.
OK- not strictly Ayurvedic in an ancient sense, but a healthy alternative to all the what sugar laden treats being pushed on children and adults alike…Gluten free, not much maple syrup and full of a vegetable. What's not too love?!
Preheat oven to 160C/ 325F/ gas mark 3. Steam the sweet potato. Break the chocolate into pieces and melt over a saucepan of hot water (or place over the sweet potatoes whilst they steam). Drain sweet pot and mash well, set aside to cool. Take choc of heat and add melted coconut oil and maple syrup. Stir choc mix into sweet potato mash, then add all the other ingredients. bake in a lined tin for 30 minutes or so until crusted on the outside but squidgy in the middle. Allow to cool and cut into squares. Yum!
Preheat the oven to 160° C, and line a bread tin with parchment paper, or grease it with coconut oil. Blend all ingredients except choice chips in a blender. When they are mixed well, add the chocolate chips, and transfer the batter to the bread pan. Use a spoon to level the batter across the pan evenly, as it will be sticky and thick. Bake for 20 minutes, leave it to cool then slice and enjoy!
Often served warm as a breakfast treat and as prasad after satsangs at Sivananda Centres. 200g course semolina; 250ml water; 50g ghee/unsalted butter; 1 tsp. ground cardamom; 50g cashew nut pieces; 50g raisins, 150g jaggery.Toast semolina in a hot dry frying pan, stirring constantly until it browns slightly and gives off a nutty aroma. Stir in ghee/butter and set aside. Toast cashew nuts in a hot dry pan until slightly browned and set aside. Put jaggery and water in a pan and bring to the boil. Reduce the heat and mix in the semolina, ground cardamom, raisins and cashew nut pieces. Cook, stirring continuously, until the mixture has thickened. Remove from the heat and spread the mixture evenly on a serving plate. Leave to cool, then score into diamond shapes to make serving easier.
3 large carrots, water, ghee, jaggery, 4 cardamom pods ground, ¼ teaspoon cinnamon, 2 tbsp ground almonds or dessicated coconut, ¼ cup of soya or rice milk.Finely grate the carrots (or other vegetables- this is important as thick grating won't look so appetising!) and add to saucepan. Add all other ingredients (except soya/ rice milk). Simmer with lid on a low heat for 20 minutes until carrots are soft. Add soya/ rice milk to loosen the mixture. As an alternative, halva can be made with carrots (or sweet potato or courgette).
Boil 750ml milk with 2-6 teaspoons of basmati rice. Add sugar/ alternative sweetener (NB: one without a strong taste, such as jaggery, which would spoil the taste of the kheer), ground cardamom and ground almonds and a handful of raisins. Delicious and filling. You can try the following variations on the basic kheer recipe: Add two teaspoons of Shatavari and cardamom to make a cooling, antacid recipe, good for women, and an aphrodisiac.
6 cups milk; 1.5 cups basmati rice; a few strands of saffron, 15 cardamom seeds (not pods!), 2 tablespoons date syrup, ½ cup raisins, ½ cup toasted sunflower seeds, ¼ cup dessicated coconut. Wash rice until water runs clear. Combine rice, milk, saffron, raisins, and cardamon seeds and cook on low heat for about an hour. When rice is done, stir in sweetener, garnish with the coconut and toasted sunflower seeds and serve. NB: You should not eat this pudding with weak digestion as it is heavy to digest! It gives strength to all the body's tissues, and is especially good for sperm!
These are served at Sivananda Yoga Centres. Delicious!
Preheat oven to 200 C/ 400 F/ Gas mark 6. Oil 2 baking sheets or use greaseproof paper. Combine dry ingredients in a bowl, add oil and mix. stir in enough water to make a firm texture. Take a ping pong ball sized amount and shape into cookie shape (about 10cm in diameter). Repeat with rest. Bake in oven for around 15 minutes until golden at edges. Cool on a wire rack. Try experimenting with adding goji berries, raw cocoa nibs etc.
Blend the above in a good blender until smooth (around 1 minute). I don't have a Vitamix but this would make it even creamier, adding the syrup first. Add a splash of water or a banana to make a lighter mousse for children. Taste and adjust sweetness if needed. Spoon into small bowls and set in fridge. This makes enough for 8 people, so you may want to halve the recipe.
½ cup raw tahini, ½ cup desiccated coconut, 1 cup of dates/ raisins/ figs/ dried apricots; ½ cup of nuts or seeds (peeled almonds, cashews, sunflower, pumkin, walnut, hazlenut etc). To coat the balls- dessicated coconut, sesame seed, ground almonds, raw cocoa powder.
Put all ingredients in blender and mix on maximum speed until firm enough to handle. Roll mixture into bite sized balls. Then coat in then in dessicated coconut, ground almond, sesame seeds or raw cocoa powder. You can chill for an hour before serving or enjoy straight away. You can also experiment with adding any 'superfoods' such as goji berries, raw cocoa nibs, lacuma, favourite nut butters…. whatever you can think of! If you find dried fruit hard to digest, you can soak it in warm water for a few hours before making these. If you do this, they need to be stored in the fridge, but they won't last long. Children really love getting their hands sticky whilst making these healthy snacks. Perfect for lunch boxes too.
15 organic chopped dates, 125 g ghee, 150g brown sugar/ jaggery/ date syrup/ brown syrup, 2 teaspoon cinnamon, 3 ground cardamom, large handful of sunflower and pumpkin seeds, large handful of raisins; 500g of rolled porridge oats, rice/ soya milk. Put dates in pan with a little water and cook for 5 minutes until soft then blend into a thick paste. Add ghee and crumbled jaggery into the pan and melt over a low heat. Add the spices, seeds, fruits and enough oats to make a thick consistency, mixing all ingredients. Add some rice or soya milk and stir th mixture over heat for a few minutes, adding more oats to bulk up the mixture. Cooking the oats in this way makes them soften and the flapjack bind. After 5 minutes of cooking, pour onto a baking sheet or in a flat oven dish and flatten down with a spoon. Place in a preheated oven and bake for 30 minutes at 160 degrees Celsius/ Gas mark 4 until they are golden brown on top.
Teas can be made with freshly ground herbs and spices, for every day use or as remedy for colds and other ailments. Make your own tea by bringing all ingredients to the boil for 20 minutes. Cool for a few minutes and then strain.
Ashwagandha & Shatavari - for stress, nervous disorders, aphrodisiac and general tonic.
In a stainless steel pot, cook the water, turmeric and black pepper until it forms a thick paste, stirring and cooking for about 7-10 minutes. Remove from heat and add virgin coconut oil, using a whisk to fully mix in the coconut oil. Transfer the Golden Paste into a glass jar with a lid, and store in the refrigerator for up to 2 weeks. Use this paste to make golden milk by adding a teaspoon Golden Paste to 2 cups milk and gently heating Add optional vanilla, date syrup or cinnamon. Next time you think about having a cup of coffee, try some Golden Milk instead. Drinking a cup of Golden Milk every day could keep the doctor away! Golden Paste can also be used in smoothies, to make salad dressings, in curries, or any way your heart desires, and pets love golden paste too! See here for a good summary on the benefits of this spice.
Heat 350ml water with 120ml of organic mil (or almond, rice or soya milk). Add the following spices: 3 black pepper coins (omit if you are feeling too 'hot'!), 8 green cardamom pods (lightly bashed to open the husks), a small pinch of green fennel seeds, 1 cm cinnamon stick or a good pinch of cinnamon, a good pinch of turmeric, and 3 slices of fresh ginger. Once it comes to a boil, simmer for 20 minutes or until the chai reduces to one large cup. Add a teabag (black, green or roibosh or omit tea altogether) and let it brew for 1-2 minutes. Strain into your cup and sweeten if desired with maple syrup, rice syrup or honey- but only add honey once it has cooled to warm. NB: Cardamon helps neutralise the effects of caffeine tea and turmeric helps decrease the mucous increasing effect of milk, as well as being a marvelous herb for Winter).
Use a large bunch of fresh mint in a tea pot of hot water, with 1 tsp. sweetener. Leave for 5 minutes then serve.
1 bottle organic red wine/ non-alcoholic wine. 1 teaspoon each of cinnamon, cardamom, clove, ginger, fennel. ½ teaspoon of cumin, coriander, nutmeg, black pepper. Heat wine to just under boiling, then remove from heat and add herbs. Cover and steep for 10 minutes. Strain herbs (through a cloth if powdered herbs were used) and serve warm.
I am grateful to Visha Gupta and his wife who gave me Ayurvedic cooking lessons in his Ayurvedic Restaurant in Rishikesh (AyurPak). Do go and visit! Also to Dr Suraj Marda (pictured), who shared family recipes in her home cooking lessons in Pune in 2008.
Please see Recommended Reading for Ayurvedic cookbooks which have inspired.


A 2001 Subaru Forester belonging to Kevan Perez rests partially overturned between Glasgow and Fort Peck on Dec. 17.
The Valley County Sheriff's Office would like to remind everyone that law enforcement agencies will be stepping up DUI patrols through the first of the new year. DUI Task Force Coordinator Deputy Chris Richter told the Courier, "We hope that knowing we have extra officers on the roads will be an added incentive to plan for a sober ride home."
Sheriff Vernon Buerkle also asked to remind readers that Valley County Search & Rescue will be providing rides to revelers during New Year festivities. The DUI Task Force will be donating $15 per ride, up to $500, to support Search & Rescue efforts.
The Montana Highway Patrol's Sgt. Jeffrey Kent investigated the scene of a crash near Glasgow on Dec. 19. The crash occurred at approximately 5:30 p.m. on Dec. 18, on Hwy 24 near the bend between Glasgow and Fort Peck. The vehicle, a 2001 Subaru Forester, was driven by Kevan Perez, 25, of Colorado. According to Sgt. Kent, "The vehicle was traveling south on MT 24 and went off the right side of the roadway and into the ditch."
"The vehicle," he added, "then began traveling northbound in the ditch and struck the culvert and overturned onto its side."
Valley County Sheriff's deputies Alex Esteves and Chris Richter responded and arrested the driver. Charges remain unclear at press time, but alcohol appears to be a factor. Anyone with information about the wreck should call 406-653-6708.


Recently my S.s.gallaica (Sierra de Grandola) gave birth to a couple of light coloured larvae so i thought i would share a few pictures.
First is adults then the a pale larvae againts a normal one.
Wow that's cool. Keep us posted, it will be interesting to see if the color changes as it gets older.
Amazing! First Flavistic S.s.crespoi from Serra de Grandola! Please keep us posted.
Last edited by eljorgo; 6th July 2011 at 00:16.
hello! I just saw this old post. Ar you sure about the origin of those salamanders? Are they really from Serra de Grandola? They have a pretty pattern characteristic from Serra de Sintra animals.
just saw this old post and the animals are beautiful. Are you sure they are from Serra de Grandola? They present a typical pattern of the animals usually found in Serra de Sintra.


IL QUALE HA SUBITO UN PROCESSO DI PIETRIFICAZIONE TRA I 50 E I 260 MILIONI DI ANNI.
LE FOTO QUI PRESENTATE SONO SOLO ILLUSTRATIVE. LE MISURE SONO INDICATIVE.
NON ESISTONO 2 ARTICOLI UGUALI, SONO TUTTI PEZZI UNICI.
IL LEGNO FOSSILE NON HA UN COLORE DEFINITO.
I LAVABI VENGONO VENDUTI SENZA PILETTA.
AL MOMENTO DISPONIBILI CON MISURA SIMILARE. VERRA' POI SPEDITO QUELLO DA VOI SCELTO.


Bart's legs collapsed underneath him an' the glamour collapsed wit' it. The bones and tendons started rotting like lime'd been poured on 'im. Bart's trigger finger tried to flex, but couldna do more than twitch. When the red lights went out a' his eye sockets, I thanked Alberich that Grandda had got o'er enough a' his revulsion for magic to write down those three precious words.
I stripped the skeleton, dumping the clothes in the sewer and the bones in the manure. I kept the revolver, though. I still had some unfinished business.


text:
Q: Retrieve the value of an XML element through XSLT I am studying an old text that I have marked with XML language. I would like to obtain the proper names and their exact location within the book. I get the folio (@pb), the chapter (@ div2), the column (@cb), but I can not get the line number (@lb). It returns a number (31) that does not correspond to the real line. I do not know if it's because the route fails. How can I solve it?
Here are the stylesheet XSLT and the XML that I created:

<?xml version="1.0" encoding="UTF-8"?>
<xsl:stylesheet xmlns:xsl="http://www.w3.org/1999/XSL/Transform" version="1.0"
    xmlns:tei="http://www.tei-c.org/ns/1.0">
    <xsl:output method="html"/>
    <xsl:template match="/">

                <meta http-equiv="Content-Type" content="text/html; charset=utf-8"/>

                    Antropónimos

Nombre

Libro

Capítulo

Folio

Columna

Línea

                            <xsl:for-each select="//tei:div1//tei:name">

                                    <xsl:value-of select="."/>

                            </xsl:for-each>

                            <xsl:for-each select="//tei:div1//tei:name">

                                    <xsl:value-of select="ancestor::tei:div1/@n"/>

                            </xsl:for-each>

                            <xsl:for-each select="//tei:div1//tei:name">

                                    <xsl:value-of select="ancestor::tei:div2/@n"/>

                            </xsl:for-each>

                            <xsl:for-each select="//tei:div1//tei:name">

                                    <xsl:value-of select="ancestor::tei:div2//tei:pb/@n"/>

                            </xsl:for-each>

                            <xsl:for-each select="//tei:div1//tei:name">

                                    <xsl:value-of select="ancestor::tei:div2//tei:cb/@n"/>

                            </xsl:for-each>

                            <xsl:for-each select="//tei:div1//tei:name">

                                    <xsl:value-of select="ancestor::tei:div2//tei:lb/@n"/>

                            </xsl:for-each>

    </xsl:template>

</xsl:stylesheet>
<?xml version="1.0" encoding="UTF-8"?>
<?xml-model href="http://www.tei-c.org/release/xml/tei/custom/schema/relaxng/tei_all.rng" type="application/xml" schematypens="http://relaxng.org/ns/structure/1.0"?>
<?xml-model href="http://www.tei-c.org/release/xml/tei/custom/schema/relaxng/tei_all.rng" type="application/xml"
 schematypens="http://purl.oclc.org/dsdl/schematron"?>
<?xml-stylesheet type="text/xsl" href="1.antroponimos_prueba.xsl"?>
<TEI xmlns="http://www.tei-c.org/ns/1.0">
  <teiHeader>
    <fileDesc>
      <titleStmt>
        <title>Title</title>
      </titleStmt>
      <publicationStmt>

Publication Information

      </publicationStmt>
      <sourceDesc>

Information about the source

      </sourceDesc>
    </fileDesc>
  </teiHeader>
  <text>

      <div1 type="book" n="01">
        <div2 type="chapter" n="001">
          <pb n="001r"/>
          <cb n="b"/>

            <hi rend="red">Delas obras que <name type="Antropónimo">dios</name> fizo en los prime<lb
                n="31"/>ros <num><pc>.</pc>vj<pc>.</pc></num> dias<pc>.</pc></hi>

          <ab><add place="margin">I</add>
            <phr function="time">Quando nuestro sennor <lb n="32"/><name type="Antropónimo"
                >dios</name> crio enel comienço <phr type="syntagm" function="copulative">el
                  çielo<lb n="33"/>et la tierra & todas las cosas <phr function="adjetive"
                  type="restrictive">que<lb n="34"/>enellos son</phr></phr></phr><pc>.</pc>
            <phr function="inciso" type="source" n="moysen">segund quelo cuenta <name
                type="Antropónimo">moysen</name>
              <phr function="adjetive" type="restrictive">que fue<lb n="35"/><phr type="syntagm"
                  function="copulative"><phr type="syntagm" function="copulative" n="1">santo</phr>
                  & <phr type="syntagm" function="copulative" n="2"
                >sabio</phr></phr></phr><pc>.</pc> & otros muchos <phr function="adjetive"
                type="restrictive">que acordaron con el</phr></phr><pc>.</pc>
            <lb n="36"/>departiolo & fizo lo todo en seys dias <phr function="cataphoric"
                >desta<lb n="37"/>guisa</phr><pc>.</pc>
            <phr function="list">¶ <phr function="list" n="1">El primero dia crio <phr
                  type="syntagm" function="copulative"><phr type="syntagm" function="copulative"
                    n="1">la luz</phr><pc>.</pc> & <phr type="syntagm" function="copulative"
                    n="2">todas<lb n="38"/>las naturas delos angeles buenos et malos<pc>.</pc><lb
                      n="39"/><phr function="adjetive" type="explanatory">que son las criaturas
                      spiritales</phr></phr></phr></phr><pc>.</pc> ¶ Et partio<lb n="40"/>esse dia
              la luz delas tiniebras<pc>.</pc> Et <phr type="coord" function="copulative">ala luz<lb
                  n="41"/>
                <pb n="001v"/>
                <cb n="a"/><lb n="1"/> llamo dia<pc>.</pc> & alas tiniebras
                noche</phr><pc>.</pc> ¶ <phr function="list" n="1">El<lb n="2"/> segundo dia <phr
                  type="coord" function="copulative">fizo el firmamento<pc>.</pc> & partio con
                    el<lb n="3"/> las aguas de suso delas de deyuso</phr></phr><pc>.</pc> ¶ <phr
                function="list" n="4">El terce<lb n="3"/>ro dia ayunto todas las aguas <phr
                  function="adjetive" type="restrictive">que so el çielo<lb n="5"/> son<pc>.</pc>
                  <phr function="explicative"><phr type="syntagm" function="copulative">los mares
                      & las otras aguas dulces</phr><pc>.</pc>
                    <phr function="explicative"><phr type="syntagm" function="copulative">de<lb
                          n="6"/> rios & de fuentes</phr></phr></phr></phr><pc>.</pc> & <phr
                  function="time">quando las aguas fueron <phr type="syntagm" function="copulative"
                      >a<lb n="7"/>partadas & <phr type="syntagm" function="copulative" n="1"
                      >ayuntadas en un logar</phr></phr><pc>.</pc> paresçio<lb n="8"/> lo seco que
                  es dicho tierra<pc>.</pc> Et crio estonçes <name type="Antropónimo">dios</name>
                    en<lb n="9"/> la tierra <phr type="syntagm" function="copulative">las yeruas
                    & los aruoles de todas<lb n="10"/> naturas</phr></phr><pc>.</pc> ¶ <phr
                  function="list" n="4">El quarto alumbro <phr type="syntagm" function="copulative"
                    >los çielos & la ti<lb n="11"/>erra</phr>
                  <phr type="syntagm" function="copulative">con el sol & con la luna & con
                    las estrellas</phr><pc>.</pc><lb n="12"/> & puso las enel
                    firmamento<pc>.</pc>
                  <phr type="coord" function="copulative">El sol pora el dia<pc>.</pc><lb n="13"/>
                    & la luna & las estrellas pora la noche</phr></phr><pc>.</pc> ¶ <phr
                  function="list" n="5">El<lb n="14"/> quinto dia fizo <phr type="syntagm"
                    function="copulative">los peçes & las aues de todas<lb n="15"/>
                    maneras</phr><pc>.</pc> Et <phr type="coord" function="copulative">bendixo los
                    & dixo que <phr type="coord" function="copulative">creçiessen<lb n="16"/>
                      & amuchiguassen<pc>.</pc> & enchiessen <phr type="syntagm"
                        function="copulative">las aguas<lb n="17"/> & la
                    tierra</phr></phr></phr></phr><pc>.</pc> ¶ El sexto dia crio <phr type="syntagm"
                  function="copulative">las bestias<lb n="18"/> grandes & las pequennas de todas
                  naturas</phr></phr><pc>.</pc></phr> ¶ Et<lb n="19"/> esse dia mesmo formo all omne
              <phr type="syntagm" function="copulative">a su yma<lb n="20"/> gen & asu
              semeiança</phr> que fuesse adelantado & se<lb n="21"/>nnor de todas las otras
            criaturas <phr function="adjetive" type="restrictive">que so el cielo
              son</phr><pc>.</pc><lb n="22"/>
            <add place="margin"> ¶</add>
            <phr function="inciso" type="absolute">Et faziendol <phr type="syntagm"
                function="copulative">asu ymagen & asu semeiança</phr></phr><pc>.</pc> crio<lb
              n="23"/>
            <phr type="syntagm" function="copulative">los maslo & fenbra</phr><pc>.</pc>
            <phr function="inciso" type="source" n="moysen y iheronimo">assi como lo departen<lb
                n="24"/>
              <phr type="syntagm" function="copulative"><name type="Antropónimo">moysen</name></phr>
              & <phr type="syntagm" function="copulative" n="2"><name type="Antropónimo"
                  >iheronimo</name></phr></phr> enel primero capitulo<lb n="25"/> del <name
              type="book">genesis</name><pc>.</pc>
            <phr function="list" n="2">Et <name type="Antropónimo">iosepho</name> otrossi enel
                primero<lb n="26"/> dela estoria dela antiguedat delos iudios</phr><pc>.</pc><lb
              n="27"/>
            <phr function="list" n="final"><add place="margin"> Et</add> otros muchos quelo affirman
              con ellos</phr><pc>.</pc> Et desi<lb n="28"/> bendixo los <name type="Antropónimo"
              >dios</name> & dixo les <quote type="indirect" source="Dios"><phr type="coord"
                function="copulative">que creçiessen &<lb n="29"/> amuchiguassen</phr> &
              enchiessen la tierra<pc>.</pc> & quela<lb n="30"/> assennoreassen so el su
              poder</quote><pc>.</pc>
            <phr function="incise" type="absolute">bendiziendo a<lb n="31"/> ellos</phr><pc>.</pc>
            bendixo alas animalias dela tierra<lb n="32"/> en ellos<pc>.</pc> ¶ Et mando que<phr
              type="syntagm" function="copulative">los omnes & </phr><lb n="33"
              />animalias<pc>.</pc>
            <phr type="coord" function="copulative">comiessen & uisquiessen <phr type="syntagm"
                function="copulative">delas yeruas<lb n="34"/> dela tierra & <phr
                  function="list" n="3">delas simientes della</phr><pc>.</pc> & delas<lb n="35"
                /> fruytas delos aruoles</phr></phr><pc>.</pc> ¶ <phr type="syntagm" function="cc"
              >Enpos esto to<lb n="36"/>do</phr> cato nuestro sennor <name type="Antropónimo"
              >dios</name> todas las cosas <phr function="adjetive" type="restrictive">que<lb n="37"
              /> auie fechas</phr>:' & uio que eran muy buenas<pc>.</pc><lb n="38"/>
            <add place="margin"> Et</add> fue todo acabado de fazer<pc>.</pc>
            <phr type="syntagm" function="atypical">enel sexto di<lb n="39"/> a</phr><pc>.</pc>
            <phr function="cataphoric"><phr function="inciso" type="source" n="Moises">Como oyredes
                que diz <name type="Antropónimo">moysen</name> adelante</phr></phr><pc>.</pc><lb
              n="40"/>
          </ab>
        </div2>
      </div1>

  </text>
</TEI>

A: I am still not sure I have understood which values you want respectively what determines the value you want but to not exchange code in comments I post this attempt as an answer:

                        <xsl:for-each select="//tei:div1//tei:name">

                                <xsl:value-of select="preceding::tei:lb[@n][1]/@n"/>

                        </xsl:for-each>

at https://xsltfiddle.liberty-development.net/nbUY4ky/1 gives the result

32

34

8

24

24

25

25

28

36

39

Does that have the right numbers, except of course for the first div where there is no preceding lb?

redpajama_set_name: RedPajamaStackExchange


text:
Manama Named Capital of Arab Tourism
Bahrain's main city was named 'Capital of Arab Tourism' for 2020 during the 22nd session of the Arab Ministerial Council for Tourism.
The council, which consists of eight Arab countries, previously elected Bahrain as a member of its Executive Office for a period of two years between 2018 and 2019. During the session, the Kingdom was re-elected as a member of the Executive Office for the next period (2020-2021) and was appointed as the Vice President of the 23rd Session of the council which will be held in Saudi Arabia next year.
Commenting on the occasion, the Minister of Industry, Commerce and Tourism and Chairman of BTEA (Bahrain Tourism and Exhibitions Authority), HE Zayed Al Zayani, expressed the Kingdom's pride at being named the 'Capital of Arab Tourism' for 2020. He also affirmed BTEA's commitment to further developing this vital sector and bolstering bilateral and Arab ties in the field.
"BTEA's strategy focusses on developing unique tourism products through hosting a series of events and activities that target all segments of society including families from the GCC and other Arab countries, further contributing to the development of the tourism sector," he added.
#BAHRAIN BUSINESS BITES #BUSINESS #BAHRAIN BUSINESS NEWS #BTM JANUARY 2020
Corporate Rebranding
A New Cuppa - Costa Coffe...

redpajama_set_name: RedPajamaCommonCrawl


We visit London around 3-4 times a year and have the fantastic advantage of very generous friends, who happily accommodate us. I usually spend my time split between Kew Gardens and the Natural History Museum, but this year under the advice of our hosts I decided to check out the RSPB reserve at Rainham Marshes.
Accessible on an Oyster card, meaning I didn't have to worry about buying tickets, the nearest station is Purfleet, and then it's a 15 minute walk to get to the reserve (you do need to catch a coast2coast train for the final leg). It is however out of zone 6 so expect to be charged the highest daily maximum. I use the London Transport free app on my phone to work out the route and the RSPB site has a 'get directions' by public transport link.
I had picked a cracker of a day and left early to make sure I made the most of my time, as I needed to be back in London for around 3 to meet the GF for an Sabastiåo Salgado exhibition at the Natural History Museum, but if travelling before 9:30 be aware that you get charged peak fares. The journey took around 50 minutes for me to reach Purfleet, so allow approximately 1 1/2 hours from central London, with changes and the walk to get there.
Incidentally half of the walk is on a path that tracks the Thames so if you've got the time to stroll rather than stride, there is the chance to see a few birds along the way, notably herring gulls and cormorants.
Upon arrival I was given a map and some advice on which way to go and what might be where. My main aim was to see a hobby (Falco subbuteo – a UK first for me), seven had been sighted the previous day so things looked promising, and there is a good chance of a cuckoo (Cuculus canorus) or two, which I have never managed to photograph yet. There are also grass snakes (Natrix natrix) around the reserve which is another key British species that has eluded me, so I was quite excited about the possibility of two new ticks in one day.
So I set off around the 2 1/2 mile track in an anti-clockwise direction. The paths are very well laid out and all are suitable for wheelchairs, intercrossing the marsh at times walking on boardwalk through the reeds, and others through wooded areas. The first half is more wooded, with small groves of mature trees allowing you to get into it with the song birds. Notables for me were chiffchaff and black cap, with the usual suspects thrown in for good measure. This is the spot to look out for cuckoo, but unfortunately I wasn't even lucky enough to hear one never mind see one.
There is a small area known as the cordite store which is a small horseshoe that leaves the main track and takes you into a nicely overgrown area which is full of insects and birdsong. I had great sightings of common blue damselfly (Enallagma cyathigerum) and a southern hawker dragonfly (Aeshna cyanea), and I daresay I could have easily spent an hour or two in this small spot alone.
The next section takes you past the woodland classroom, which is an area specifically for classes that arrive, which for me was great as it keeps the potentially noisy groups away from the mainstream visitors. I don't want that to sound snobby as I am all for educating children, especially those who don't have access to wildlife and nature, but it was nice to know I wasn't suddenly going to be surrounded by a large group of excitement and noise! There is a path that loops around the classroom that is mostly boardwalk through trees, plenty to hear, and reed buntings and reed warblers flitting around.
It probably took me about an hour and a half to reach the first hide – the Ken Barrett hide, I was taking it slow and trying to spot any grass snakes that could be out and about. The warden had advised to look anywhere you hear marsh frogs – which are incredibly jumpy and I failed to get a useable picture of one – and when crossing bridges as you get a clear view of open water. One had been seen basking outside one of the hides the previous day but unfortunately for me, this visit was to prove a blank.
The Ken Barrett hide didn't reveal much, there were territorial lapwings, oystercatchers and some distant little egrets so I got back into the thick of it. I had totally forgotten until I was leaving this hide that this site also has another important British creature that because of The Wind in the Willows by Kenneth Grahame is hugely loved but often mistakenly called a rat – the water vole. I was soon realising how important this site is, and crucially because of its proximity to London, allows access to a huge audience who need to be on board with conservation and the future of the planet.
So, with another creature to look out for I headed out with eager anticipation. Remarkably I soon heard rustling in the reeds and got my first sighting in a long time of the delightful water vole (Arvicola terrestris). I managed to get a couple of shots, but as always the light and position was not the greatest so I hoped for another encounter.
The day was warming up nicely and there was barely a cloud in the sky. Wandering through the reed beds listening to the symphony of warblers, buntings and with the occasional plop of a vole disappearing providing percussion really made an impact on me. I spend so much time in the countryside that I often take it for granted, but I would look up and see the intercrossing flightpaths, the endless flow of traffic on the M25 and regular trains and it would hit home just how privileged we are to still be able to witness such a wild environment in an area which is so incredibly urban. It certainly emphasised how important organisations such as the RSPB are!
Bizarrely there was little birdlife for me to photograph, the waders were all too far away and the flighty warblers and buntings afforded few shots as they hurried around on the constant search for food. Along the Northern Boardwalk there are a couple of viewing platforms with benches and this allows a pleasant interlude to hearing your footfall on the boards, you can really take a moment and listen to the surrounds.
I eventually reached the Shooting Butts Hide, this was used as a military firing range for around 100 years, and boy was I impressed. I had never been in such a large hide and one where the windows would open fully, the top section flipped out normally but the lower 2/3rds operated on a pulley-system and was lowered on a sliding mechanism to offer the best view. Absolute genius, and so well thought out for a site that obviously attracts a huge amount of visitors. There was even a lift for the less abled as the viewing windows are on an upper level.
Again there was very little happening, plenty of canada geese (Branta canadensis) and their goslings but the little egrets had flown just as I sat down, which was a little disappointing as I love watching these birds, reminding me of a family holiday to Fuerteventura where they were on the beach, it all seemed so tropical. Whilst watching the geese I caught a flash of movement high in the sky as a raptor flew directly over us. The hobby had woken!
When chatting to the warden on arrival he had said that the hobby was a lazy bird and they would seldom arrive any earlier than 11:30, he was absolutely correct, although today it seemed they had required a longer lie than normal. They tend to hunt over the Discovery zone, which because I was advised to head anti-clockwise, I was hitting at the perfect time for their arrival.
There was a huge rush of excitement, as I watched these truly awesome birds of prey as they performed aerial acrobatics, and out of around 300 shots, there were only a couple that were acceptable as record shots, they were just too far away. So, I did what I seldom do and just enjoyed the experience, watching them hunt insects, swallows and martins. I ended up watching a total of four at once and the memory will stay with me for a long, long time.
I now had less than a 1/4 of the track to go but was still excited about what this truly amazing reserve could provide. You have the option of leaving the reserve here and rejoining the coastal path, however I had been told that the last hide could herald a kingfisher so I wanted to aim for that. Shortly after here I had another great water vole sighting but one that didn't last long enough, they really are on the go all the time.
The final hide didn't supply me a kingfisher, however the windows are covered in netting to make it easier to approach anything that is in front of it. This allowed me closer than usual viewing of a little grebe or dabchick (Tachybaptus rufficollis). I now only had a few hundred meters to go and as I scanned everywhere for that possible glimpse of a grass snake I noticed a tiny chick on the water among the reeds. I hadn't seen one of these before, I knew it wasn't coot or moorhen, and soon noticed a second one tucked further in. They did me the courtesy of posing together, before disappearing into the forest of reeds. I later learned that they were little grebe chicks, and they were the topping to a completely awesome day.
Anyone who is in this area, or visiting London and who wants a break from the sprawl then this is truly worth a visit. I was blessed with great weather, and some brilliant sightings, but I didn't get great views of a lot of creatures which I'm sure are all possible. I loved it, and will visit again without hesitation.


It's a totally different main cast of three for the upcoming K-version of Absolute Boyfriend (Zettai Kareshi) but judging from the smiles and cheerful attitudes at the script reading the mood is certainly positive. Yeo Jin Goo will play the titular perfect boyfriend who happens top be a love robot, Minah is the girl who gets said robot and learns about love, and Hong Jong Hyun rounds out the cast as the top actor star who ends up vying with a robot for the love of a human girl. I don't know if robot dramas are the K-theme of the year (outside from stalwarts medical and legal dramas) because this is the second robot drama to arrive with the first being Are You Human Too with Seo Kang Joon, and even earlier this year was the artificial intelligence robot romance Love Like a Human which both Yoon Eun Hye and Yoon Hyun Min turned down.
I really liked the jdrama of Zekkare, they did a good thing by aging up the characters. I'm glad the kdrama also has them being adults and I like all 3 main cast but I don't know why they're changing Soshi's character to a 'top star', such a kdrama cliche, ugh.
There was no robot in that drama so its false to call it that. AYHT has a proper robot for the lead just like this one.
Moreover, AYHT was the first to be produced and not INAR. It just came out later due to pre-production. I get annoyed when people say AYHT copied some details or is actually similar to INAR lol.
I've always thought Im Not a Robot was hurriedly put together to copy Are You Human Too.
It does come across as a cheap copy of Are You Human which is superior in both acting and story. I guess the non existent ratings of INAR speak for itself.
Love Yeo Jin Goo and Hong Jong Hyun to bits but wouldn't know Minah from a bar of soap and another robot drama so yeah nah… pass. However if Seo Ye Ji was cast as female lead well that would be a different story. It would be a definite watch. And no my reasons are not because "I'm not into the whole idol as actors" buzz train – just really got no pull factor to want to see this. And HJH as second lead losing out to love once again! Can't do it.
Minah is alright.I saw clips of her in Beautiful Gong Shim starring Nam Goong Min.I think she would make it work with Jin Goo.
As for Seo Ye Ji, NO!!!Just seeing her in "Lawless Lawyer" showed me she has a lot of depth and range in her acting and she has a mature aura too.So I feel it would be a waste of her talent to be starring in dramas with juvenile scripts like hwarang and moorim school.This one seems kind of juvenile too.Id rather she stars in more thrillers like "Save Me" or do a melodrama or just pure mature romance with another mature actor(like the actors in the 30s range.She is almost 30 herself) or simply much more meatier roles.Or maybe comedy with actors who are good at the genre like Park Seo Joon or Jo Jung Suk.
@RubyRed – Yes you are so right and I'm clutching at straws plus it's wishful thinking cos she's gone off the radar. I'm in my post mortem phase after LL and now I have to wait patiently for any bit of news to surface on her next project and watch re runs of her past works. Such is life. I was watching The Bros on Netflix and lo n behold she popped up there! I totally forgot she was Lee Dong Hwi's gf. That was a nice surprise.
Hi koala, would you please watch legend of Yun xi and make articles about it? It's Chinese drama but the OTP is very addicting to watch…. Please give a try….
I don't know why they keep creating robot dramas. Im Not a Robot and Are You Human Too both bombed in ratings, even though I enjoyed both dramas. I'm just excited to see Hong Jonghyun again after his portrayal of Wang Rin. Thought he is due for a lead role. But him and Yeo Jingoo together on screen would be a treat.
I'm just excited to seek him walk away with the girl again. I find YJG to be the misfit because I like Minaj with HJH a lot.
lol this is not the first time they're playing a couple, Minah made her acting debut opposite HJH in Vampire Idol (I think she only had cameos before that). It was silly and not really a romance but they were cute together.
@Ned – rather rich of you to talk about 'non existent ratings' for INAR considering AYHT is barely breaking 1 percent over what INAR was getting and is also last in its time slot.
There's zero similarity between the themes or plots of the two dramas, even the degree of robot involvement in the plot is different so idk why some of you stans are so salty and insisting one copied the other.
You must be sleeping if you didn't notice AYHT hit over 9% ratings and pulling in huge buzz online which the other drama never did.
To be fair, AYHT pulled in 9% only because its competitors weren't airing. And about online buzz, I've noticed many crazed shippers of Yoo Seungho-Chae Soobin during the show's airing so I guess they are pretty even.
Still, I prefer AYHT because while the premise of human vs robot is nothing new, I can't predict how the story will go or end. Seo Kangjoon's acting as a robot, robot impersonating a human, and then a human is also kinda fascinating to me; and I love the balance between politics and romance. INAR was just too… fluffy for my taste.
Crazed shippers doesn't signify anything except for the fact that they are crazy delusional. There are crazy shippers for nam juhuyk & shin se kyung as well but botwg wasn't even close to being popular either domestically or internationally. I think almost everyone prefers ayht because it has actual logic & deals with complex questions.


The boho wedding we are sharing today has mesmerized us with all its prettiness and loveliness! Choosing timeless white and green for the decoration, the couple designed a boho yet trendy wedding with beautiful details! We are loving the gorgeous arch with white flowers and greenery that served as a backdrop during the ceremony and the gold geometric details on the table setting! Have a look at this beautiful wedding and you will be smitten!
"It all started by joining a crossfit gym, where my best friend had always mentioned this one cross fit coach at the gym who she wanted to set me up with. And that's where I met Stew! Not long after, we went our first date at a Starbucks and the rest was history! Everything happened so seamlessly which made the "get to know you" stage the absolute best!", the bride shared with us.
"Our wedding style was trendy and boho, tying in timeless whites and ivories and muted greens with a touch of gold from the geometric candle holders".


What a funny little bird! He is strutting across this little shirt a bit wobbly. This handmade ruffle skirt is made of high quality 100% cotton fabrics for both comfort and ease of care. Shirt is super soft Blanks Boutique t-shirt which has been embellished with a raw edge applique of a clever little bird and ruffles to coordinate with the skirt. Shirt could easily be paired with leggings.
Shirt was pre-washed prior to being embellished as to not alter the embellishment.


Although wire wedding hangers are beautiful they are now a thing of the past. No more worries of the delicate wire getting bent out of shape if mishandled during your photos. Get Hung Up is now offering beautiful wood cut wedding hangers. Made of only the finest materials and upheld to the strictest creation standards making them the strongest hanger on the market! Available only at Get Hung Up!
Personalized Bridal Wedding Hangers make a wonderful way to display your wedding dress for photos as well as a unique keepsake to cherish for years after your special day. Give a gift the bride will truly remember and all the other guests wish they would have given.


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Home » Psychology, Psychiatry, & Social Work » Psychoanalysis & Psychodynamic Therapy
Advances in Psychodynamic Psychiatry
An Integrative Perspective
Edited by César A. Alfonso, Richard C. Friedman, and Jennifer I. Downey
Bringing together important articles from Psychodynamic Psychiatry, this volume shows how contemporary practitioners are using a multidimensional biopsychosocial approach to increase the robustness of clinical research and the effectiveness of patient care. read more »
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César A. Alfonso, MD, Deputy Editor of Psychodynamic Psychiatry, is Clinical Associate Professor of Psychiatry at Columbia University in New York and Visiting Professor at Universiti Kebangsaan Malaysia in Kuala Lumpur. He also teaches at New York Medical College and Northwell Health. His recent work includes the study of the psychodynamic determinants of treatment adherence, the clinical care of persons with low vision and medical multimorbidities, and the design and implementation of psychotherapy training programs.
Richard C. Friedman, MD, Editor-in-Chief of Psychodynamic Psychiatry, is Clinical Professor of Psychiatry at Weill Cornell Medical College, Lecturer in Psychiatry at the Columbia University College of Physicians and Surgeons, and Faculty Member at the Columbia Center for Psychoanalytic Training and Research. His book on male homosexuality was the first to integrate neuroscience, sexology, developmental psychology, and psychoanalytic theory and practice. He began a collaboration with Jennifer I. Downey in 1991 that led to many publications and a book on sexual orientation and psychoanalysis. Drs. Friedman and Downey served as Co-Chairs of the Human Sexuality Committee of the Group for the Advancement of Psychiatry. Dr. Friedman is a recipient of the Mary S. Sigourney Award from the Sigourney Trust. He practices in New York City.
Jennifer I. Downey, MD, Deputy Editor of Psychodynamic Psychiatry, is Clinical Professor of Psychiatry at the Columbia University College of Physicians and Surgeons and Faculty Member at the Columbia Center for Psychoanalytic Training and Research. Dr. Downey has conducted research on sexual orientation in women, Turner Syndrome, and mental health effects of infertility in women, and was the first investigator to demonstrate that sex hormones in homosexual and heterosexual women do not differ. Past president of the American Academy of Psychodynamic Psychiatry and Psychoanalysis, Dr. Downey was the first recipient of the Academy's Victor J. Teichner Award. She was Visiting Professor at the University of Kentucky from 2009–2011. She practices in New York City.


It was my Birthday a few of days ago and I had a wonderful day.
I received nice Birthday messages, thoughtful cards and wonderful presents. The highlight of the day, I must say, is when my two year old Niece said to me "Happy Birthday Bro" because she calls me Uncle Bro. She's very sweet and clever.
I don't like a huge fuss or be the centre of attention I just like to spend a quiet peaceful day with my family. I woke up very early so I spent some time in my summer house editing one of my stories whilst listening to the birds singing. During the day I played Mario Kart with all my family and we then stayed up to the early hours watching One Punch Man. It's fortunate we're fans of the show and was worth the lack of sleep, haha.
A tad off subject but just thought to bring up something I recently learned about myself, how I used to fear failure.
This fact is important because it explains my thoughts, my obsession with being perfect and having a spotless record in every academic subject and emotional stress that extends back to my childhood. It's only these past couple of years that I became more laid back and started to accept my weaknesses and being open to making mistakes. Yoga and Art helped me to make peace with my fear that isn't really such a fear anymore, more of a dislike.


We consider that it is helpful to explain the effects of deployments on being prepared and rebuilding military and corporate capability.
Usually, for every land-based person deployed, another two personnel are committed to pre- and post-deployment tasks. These two personnel "sustain" the deployment. For example, a 10% deployment rate would mean that 20% of the Regular Force would be involved in pre- and post-deployment activities, and 70% would be available to prepare for potential new deployments and to carry out other activities.
The table below shows the estimated effects of NZDF's deployments during the foundations phase on the number of Regular Force personnel that were available to carry out other activities or prepare for potential new deployments.
On their own, deployment rates do not give a full picture of the effect of deployments on NZDF. The reality is more complex.
NZDF's capacity to sustain deployments is also affected by the number, location, and intensity levels3 of deployments. For example, most deployments need support from communications, engineering, supply, and medical specialist personnel. Frequent, small, distant, and widely dispersed deployments mean that more of these personnel are needed. These deployment patterns present different challenges from geographically concentrated deployments. Deployments were spread around the world during the foundations phase.
NZDF works in an uncertain environment and even small deployments have a "ripple" effect on Headquarters NZDF. Some deployments occur at short notice and can affect the rest of the organisation significantly because they remove personnel from other posts, and divert equipment and other resources. Deployments create extra work in planning and defence relationships, but because of the deployment there are fewer personnel available to do that work and keep up with business-as-usual tasks.
Personnel shortages in some trades can complicate scheduling. Shortages can also result in personnel being deployed more often than would otherwise occur and can result in increased attrition.
NZDF has found it difficult to quantify or forecast with any certainty the potential effect of individual deployments on retaining personnel. One reason for this is the lag between deployments and their effects. A single deployment might not affect, for example, a soldier's decision to leave the Army. However, the effect of frequent deployments, or repeated deployments to one location and prospects of more deployments to the same place or of the same nature, combined with the effects on family, could cause a soldier to resign.
1: The Defence Capability and Resourcing Review (February 2005) has more information about the effects of deployments on NZDF than the summary we have included in our report. Go to www.defence.govt.nz for a copy of the Defence Capability and Resourcing Review's report.
2: "Other activities" means that personnel are either: performing defence work other than working in their regular trade; on leave; or carrying out formal technical or leadership training or non-trade work experience to prepare personnel for promotions.
3: Disaster relief work is an example of a low-intensity deployment. Reconstruction efforts in a recent war zone are an example of a medium-intensity deployment. A high-intensity deployment would involve sending combat troops to an active war zone to fight or act as peace-keepers.


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CARING FOR INDIA
On India's public health, medicine, history of medicine, and more
Culture & Life · History India South Asia · Politics
What are the origins of the unique cultural parades during India's Republic Day celebrations?
January 26, 2020 January 26, 2020 Kiran Kumbhar
We are so used to seeing the interesting Republic Day parades since childhood that we hardly pause to think where and how exactly all of that originated. The bare minimum we are told is that the revered Constitution of India came into effect on January 26 1950, and the celebrations commemorate that event. While that explains the origins of the celebrations, it does not tell you much about the reasons behind the format and content of the celebrations. Here I reproduce some material from historian Srirupa Roy's book 'Beyond Belief: India and the Politics of Postcolonial Nationalism' which helps us know this history better.
The Indian Express, Jan 27, 1957. Courtesy Google News Archive
Note: Everything that comes after is reproduced from Srirupa Roy's book
"The first Republic Day celebrations of the postcolonial period were held at the Irwin Stadium [now Major Dhyan Chand National Stadium] in Delhi on January 26, 1951, to mark the first anniversary of the Indian republic. The day was marked by flag-raising ceremonies and by the singing of the national song. [In the New Delhi celebration] processions by the armed forces and fly-pasts by planes of the Indian Air Force were integrated. The following year the Republic Day celebrations in Delhi began with a morning parade on Rajpath. The parade consisted of a military display of forces and weapons, as well as a cultural pageant. This military-cultural blend was the product of a deliberate decision taken by the state. As Ashfaque Husain, the joint-secretary of the department of education, stated: 'Whereas other countries, on similar occasions, hold impressive military parades which are calculated to give to the whole world an idea of the armed might of the country, we have combined the ceremonial military parade with the cultural pageant, which signifies that this young Republic values cultural progress no less than military strength.'
Nehru suggested that the cultural pageant on Republic Day should be preceded by a cultural festival in various locations throughout the country, with 'performances, displays and exhibitions showing something not only of our cultural heritage but also of our cultural progress in the widest sense of the term.' Special attention was given to displaying and promoting the culture of what Nehru understood as neglected groups, such as folk performers from the nation's peripheries along with tribal artistes. The focus on folk culture was not just part of an effort to invent a common cultural tradition for post independence India but also one that enabled the state to present itself as the guardian and the benefactor of all minority groups…
As Nehru noted in 1952: 'In regard to folk dancing, we can hardly hope to get folk dances from all over India. That would be too expensive a business. We might, therefore, select some areas from which they will be invited. The next year other areas can be invited. It should be clearly understood that we have no amateur dancing. We must have the original stuff.'
Finally, Nehru viewed the cultural pageant as an occasion to display the cultural diversity of India. As he stated, 'The concept of this procession and exhibition and everything else should be to demonstrate both the unity and great variety and diversity of India . . . Each State could represent some distinctive feature of its own in the tableaux or in the exhibition or both. Thus the procession would be a moving pageant of India in its rich diversity.' In 1952, the cultural pageant consisted of a series of tableaux rep-resenting the cultural diversity of India, where each tableau depicted the inhabitants of a particular state engaged in a distinctive cultural practice indigenous to a specific area, such as a religious festival, a dance, or a wedding ceremony. In sum, by defining Indian culture in terms of its intrinsic diversity rather than its homogeneity, the cultural pageant on Republic Day presented the Indian nation as truly sovereign, as an expression of collective free will.
Nehru's proposals for the cultural pageant were incorporated into the Republic Day parade of the following year, 1953, and the cultural displays subsequently became a familiar feature of the ritual repertoire of January 26. Contemporary accounts of the parade also made repeated references to the extraordinary character of ritual time or the ways in which January 26 interrupted the quotidian flow of time as usual. The journalist Amita Malik's account of her interactions with folk dancers who had traveled to Delhi to participate in the Republic Day celebrations of 1960 is just one such example…
'And how do you like Delhi?' I asked the leader of the Hyderabad dance party.
'Oh, it is big, very big,' he replied with awe in his soft South Indian voice. 'Our village is very small,' he apologized, 'and this is the first time we have left it.'
'We shall tell the people in our village,' said a shriveled old man with a white enormous turban, 'that Delhi is so big that you need four eyes to see it.. They will never believe us when we tell them that Delhi is so big.'
'They will never believe us,' added the young boy, 'when we tell them that we saw Panditji too.'"
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TOP NEWS: PM Hun Sen Orders to Arrest Sam Rainsy's Accomplices (Video inside)
Pursat (FN), March 20 – Cambodian Prime Minister Hun Sen ordered authorities to arrest some accomplices of former leader of opposition who tried to mobilize forces to help Sam Rainsy overthrow the legitimate Prime Minister, speaking before tens of thousands of workers in Pursat province, west of Cambodia.
Prime Minister Hun Sen expressed commitment to obstruct the opposition groups who tried to create social chaos.
"I am not afraid of the EBA delegations. Illegal cases have nothing to do with EBA," the Premier announced.
"If you commit crimes, you will be obstructed," he warned.
On 12 March 2019, the investigating judge of the Phnom Penh Municipal Court, Koy Sao, issued a warrant to arrest Sam Rainsy and seven others of his accomplices, including Eng Chhay Eang; Mu Sochua; Ou Chanrith; Ho Vann; Long Ry; Men Sothavrin; and Tok Vanchan, allegedly charged with a new case of treason.


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Sol de Julio es una localidad, comuna del Departamento Ojo de Agua, provincia de Santiago del Estero, Argentina. Posee el 13,5 % de la población del Dto.

Turismo

Festival Provincial de la Madera
 El Festival de la Madera desde 2007, se viene realizando y ha sido declarado de interés provincial. Otra fiesta importante es la fiesta patronal realizada en la semana de octubre, siendo el 12 de octubre el día principal en donde se realizan desfiles de carrozas que presentan cada uno de los barrios de este pueblo. El día anterior se rinden honores a Santa Teresita del Niño Jesús, durante los cuales se realizan diversas actividades culturales, entre las que se cuenta la tradicional Serenata a la Virgen, a la que concurren músicos de toda la región.

Las actividades turísticas comunes para los que visitan esta zona es la pesca en el río Dulce, en el Puente Paso de La Cina o Paraje La Media Luna, donde se pescan bagres, bogas y dorados.

Economía
La actividad comercial de Sol de Julio está centrada en la madera, debido a los aserraderos que fabrican aberturas, muebles de algarrobo, postes de quebracho, tranqueras y todo lo que tiene que ver con el campo.

 Histórico. Por primera vez, la comunidad festeja el cumpleaños de su pueblo. Desde el domingo hay espectáculos artísticos, campeonatos de fútbol, doma y folclore.
La comunidad de Sol de Julio se encuentra festejando su 92º aniversario con una serie de actividades culturales, religiosas, sociales y deportivas

Sismos de Santiago del Estero
El , 21 de febrero y el 2 de septiembre de 2011, varias extensas áreas fueron epicentro de sismos de 7,0; 5,9; y 6,9 grados en la escala de Richter, aunque sin causar daños ni víctimas, pues se registraron a profundidades de 600 km; y los movimientos telúricos llegaron a sacudir edificios altos en varias provincias, incluyendo la ciudad de Buenos Aires.

Sismicidad
La sismicidad del área de Santiago del Estero es frecuente y de intensidad baja, y un silencio sísmico de terremotos medios a graves cada 40 años.

El , sismo de 1817 de 7,0 Richter, con máximos daños reportados al centro y norte de la provincia, donde se desplomaron casas y se produjo agrietamiento del suelo, los temblores duraron alrededor de una semana. Se estimó una intensidad de VIII grados Mercalli. Hubo licuefacción con grandes cantidades de arena en las fisuras de hasta 1 m de ancho y más de 2 m de profundidad. En algunas de las casas sobre esas fisuras, el terreno quedó cubierto de más de 1 dm de arena.

Aunque la actividad geológica ocurre desde épocas prehistóricas, el sismo del  señaló un hito importante dentro de la historia de eventos sísmicos argentinos ya que fue el más fuerte registrado y documentado en el país. A partir del mismo la política de los sucesivos gobiernos provinciales y municipales han ido extremando cuidados y restringiendo los códigos de construcción. Pero solo con el terremoto de San Juan del  los Estados provinciales tomaron real estado de la gravedad sísmica de la región.

Véase también
 Lista de Terremotos de Argentina

Referencias

Enlaces externos
 Coord. geográficas e imágenes

Localidades de Santiago del Estero
Comisiones municipales de Santiago del Estero
Departamento Ojo de Agua

redpajama_set_name: RedPajamaWikipedia


This entry was posted on October 14, 2010 at 3:35 pm and is filed under Fiction, POETRY, Random.	You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Wistfully wonderful! I hope that for you too!
Kenny G is from my neck of the woods, and his music captures the spirit of this beautiful Pacific North West., and your poem speaks from a heart filled with love and a gentle soul. Now this dreamer has to get back to writing this incredibly boring law research paper . Ugh!
Lovely poem beautifully written in spite of your busy schedule.
Jokes aside- this one is so full of optimism!! Expressing a deadly desire to LIVE!!
Take care of yourself Sweets- this poem has filled me with all the joys on festival time!!
Potluck is as close to me as it is to you.. since you do it- I feel all the more connected.. Never mentions- the pleasure all mine to keep!!
I feel so better reading you too are occupied- how mean of me 😀 Don't you worry.. I am moving around the Potluck Post this time too.. so don't you get worked up..
I love the poem, but must confess I don't like Kenny G much.
Best of luck with the workload.
And from what I have "seen" of you, Amanda, you will always love and be loved. The openness of your poetry portrays this very clearly to me.
Take care through your busyness. Eat healthily. Am I sounding like your mother?
I so rhyme with your poem.
have a lovely time ahead, its good to be busy, it makes us appreciate leisure and it makes time fly without wings. i just love to keep myself busy.
You're always a dreamer, Buttercup dear, and dreamers shape the destiny of our world. Dream on.
Rarely do I identify with poems. This was one of those rare occasions where I felt connect to the message somehow.
While seeming like a plea it also seemed very tranquil and optimistic. Then again, your whole blog has a positive mellow vibe.
Beautifully written unknowingly capturing the desires of my heart and all the dreamers that I have yet to met.
I love dancing without music, encouraging the inner song to dictate the moves.
How many dreamers have you encouraged, Amanda? You are awesome!
I've been operating on my computer without speakers…yet, I can hear you loud and clear, my friend!
I was listen to a young writer on educational radio the other day and she pointed out that one of the good things about writing is that we get to create our own worlds to explore….and I would argue that as dreamers we are able to create our own future for we see what others do not…and thus can shape events to make it happen…dream on my friend…dream on!
I have always loved the original song by Bread…beautiful lyrics.
it is always a pleasure to read you.
So many wonderful lines in this poem, I dont know which I like the most…I guess I'm stealing all the optimistic words you've nicely carved out here…It's sweet to be able to dream but even sweeter to work it out..
Enjoyed reading. Thanks for posting your poetry!
Wishful, willowy, wisp of a sweet sweet poem. Thanks, Amanda. Hope you can carve out a bit of peaceful, restful time for yourself. It does seem year end gets a bit crazy, doesn't it.
Cool picture! And nice writing! I especially like the part about getting lost in a dream.


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