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Beet Kavasa by Vrindavan dasa Posted May 8, 2009
It is very simply grated beets and water left in a crock to ferment for 6 days. Then strain the red liquid through a cheese cloth which makes beet kavasa, a
healthy and tasty living culture live enzyme nutritious raw drink. No salt,
no yeast, no vinegar, and no other ingredients are required except beets and
water. Simple living.
Is a rule to offer Ekadasi foods on Gour Purnima? Has Iskcon GBC given a instruction on that? Any info please email me at jagadbharata@yahoo.com.br. Please I need this information. Thanks. All glories to Srila Prabhupada.
In my quest to further nourish my family and guests on Krishna Prasad, I would like to know if *your* temple or preaching center has a cookbook compiled by local devotees of tried and true recipes. Even if it's totally informal and *gasp* unprofessional, it's the nectar between the pages that is the gold. I interested in bying a copy of it and I'm sure there are many other devotees who would, too. We are all looking for that amazing recipe which will forever change the way we view ekadasi. Our farm community, Saranagati Village, in BC Canada has a wonderful little book that was just printed at the end of last year by the ardent enthusiasm and determination of the community teacher and devotee, Bhaktin Luiza. This book is cherished by many and it got me thinking... I am sure other temples have something precious like this. So, here I am with my request... Feel free to email me: Karunamayi.RNS@gmail.com if you have any to sell.
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Gaura Purnima Fasting And Feasting: Prabhupada's Instructions by Kristo Falaya Posted March 14, 2009 This is in response to Jagad Bharata prabhu's inquiry re. prasadam restrictions on Gaura Purnima. Here is what Prabhupada wrote in 1968-1970: "So far the Advent Day of Lord Caitanya is concerned, I have written a full suggestion to Montreal, in which the main points are that we should all observe strict fasting up till moonrise, and at that time, an offering is made to Lord Caitanya of Ekadasi foods, fruits, peanuts, milk, and so forth. Then, on the next day, Friday the 15th, a full-scale feast is held to celebrate His Advent Day. On the 14th, chanting, reading of Srila Bhaktivinode's book, Life and Precepts and Caitanya Caritamrta, Introduction to Bhagavatam, may be held all the day in the Temple." (San Francisco, 12th March 1968 letter to Balai) "Lord Caitanya's Appearance day falls on March 22 (1970), that is on a Sunday. The devotees should fast until evening, when there is a ceremony and offering of a small amount of Ekadasi preparations. The next day, the devotees should celebrate amongst themselves with a small scale feast. You may hold the celebration open to the public on the following Sunday. The preparation to be offered specially on this occasion is bhuni kichri: Fry equal parts dal and rice in ghee and massala. Add two times water as dal and rice, and add vegetables (if you use more ghee, use less water). Cook it until it is dried and the rice is soft."(Letter to Krishna dasa. 18th February 1970. Los Angeles.) "P.S. No feasting in the evening of Caitanya's birthday. Fasting all day till evening moon rise. Then take Prasadam like Ekadasi. Next day you can have full swing feasting. On the birthday if can take a procession of Kirtana on the street it is very nice." (Post Script to Letter to Rayarama dasa. September. Unknown place unknown date Ref:91-05-14.) "You can take quotations from the above mentioned books, and have discussions. Fasting should be continued up to evening, then you may have food like on Ekadasi, fruits, milk, etc. On the next day you may observe festival. Janardana consulted me and said he thinks Sunday feasting would be best, so you may do that if you like. Or you may do both days, as you feel best." (Letter to Mahapurush. 7th March 1968. Regarding Gaura Purnima)
Proof that Srila Prabhupada followed this too:
"We performed Lord Caitanya's Birthday ceremony, not very gorgeously,
but amongst ourselves, and Govinda dasi cooked very nice Ekadasi
foodstuffs. (A.C. Bhaktivedanta Swami Prabhupada. Letter to
Purusottam. 6th March 1969. Hawaii)
For a year and a half, I made miso broth without a blender, and there was no problem. It was always good. Then I started to use a blender, and the problems began -- although I didn't know that the blender had anything to do with it. My thinking was that the temperature must be the problem. Now I am discovering that not the temperature, but the blender, is the cause of the problem. A good comparison is "cold pressed apple cider". Why is it "cold pressed"? The reason that apple cider has to be "cold pressed", is that if it were spun through a machine like a juicer or blender, too much oxygen would enter into the juice, and then when it is left for fermentation there would be more vinegar or alcohol being produced. So, a good apple cider has to be made "cold pressed", without a blender.
Similarly, with miso, I am finding that it is better to make without a blender. Simply stir lightly by hand, and the miso dissolves very easily. There is no need for a blender, and if you did use one it could ruin the miso broth because of oxygen saturation.
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