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Health & Fitness Diabetes

The Ayurveda Solution to Type 2 Diabetes

A Clinically Proven Program to Balance Blood Sugar in 12 Weeks

by (author) Jackie Christensen & Pat Crocker

Publisher
Humanix Books
Initial publish date
Jun 2021
Category
Diabetes, Healing, Immune System, Body Cleansing & Detoxification, Holism, Diseases, Healing, Healthy Living, Diabetic & Sugar-Free, Diets, Alternative Therapies, Holistic Medicine, Energy (Chi Kung, Reiki, Polarity), Alternative Medicine
  • Hardback

    ISBN
    9781630061791
    Publish Date
    Jun 2021
    List Price
    $32.99

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Description

AYURVEDA: A 12-WEEK SOLUTION TO PREVENT, REVERSE & TREAT TYPE 2 DIABETES AND LIVE A LONGER, HEALTHER LIFE!

Dr Christensen has developed the perfect guidebook to help people navigate and understand the implications of Type 2 Diabetes from the Ayurvedic perspective with 48 delicious recipes. The Ayurveda Solution for Type 2 Diabetes: A Clinically Proven Program to Balance Blood Sugar in 12 Weeks will be the first book to:

  • Trace the roots of Type 2 Diabetes through the Ayurvedic perspective
  • Bring to life natural therapies that originated in Ayurveda, but are clinically proven and used in Western medicine 
  • Provide recent clinical research to support the most effective use of the diet, lifestyle, and herbal therapies
  • Allow readers to discover their true nature and apply a constitution-specific program
  • Include easy-to-follow bullet-point instructions
  • Provide a 12-week program to balance blood sugar, including an 8-week elimination diet, a one-week detox, and a 3-week reintroduction of foods
  • Incorporate an exercise journal, relaxation journal, food and blood-sugar journal to increase compliance
  • Include delicious, easy-to-prepare recipes for each constitution

Modern medicine emphasizes the structure of the body; Ayurveda, on the other hand, focuses on the energies behind that structure--the doshas. Each chapter is full of extraordinary facts, clinical research, useful tips, and instructions for therapeutic self-application. Each therapy includes a brief yet compelling overview of how Ayurveda made these astonishing discoveries thousands of years ago, which are now clinically proven and implemented in Western medicine.

Following the 12-step program, which features an 8-week elimination diet, herbal therapies, dietary guidelines, lifestyle adjustments and fabulous recipes by award-winning culinary herbalist Pat Crocker, the reader will be on the road to getting her blood sugar under control and feeling better than she has in months or even years – knowing she is likely to be extending her life. Whether the reader is an Ayurveda novice or a serious student, the book – filled with practical advice, solid science and compassion – will be a valuable guide.

Ayurveda can fully thrive in today's world, as its therapeutic approaches are proven through randomized controlled studies and adapted to a modern lifestyle. Ayurveda is supported through evidence-based scientific methods for the treatment of Type 2 Diabetes and has shown to get highly significant results. It is essential to integrate Ayurveda and modern medicine in treatment of Type 2 Diabetes, and The Ayurveda Solution for Type 2 Diabetes can help.

START AYURVEDA THERAPY & START FEELING BETTER TODAY!

About the authors

Jackie Christensen Ph.D. (Watsonville, CA) is an Ayurveda Health Consultant and owner of Practice Ayurveda. In addition to her private practice in Santa Cruz, she teach classes at Cabrillo College and Mount Madonna Institute of Ayurveda, and also serves as a faculty member for the Northern Star Academy of Holistic Studies and Kingdom College of Natural Health. Christensen previously served as a faculty member for the Global College of Natural Medicine and Vancouver Island College of Natural Wellness from 2005-2012, where she trained students to become nutritional consultants, herbalists, and holistic health practitioners. Christensen graduated from Mount Madonna Institute of Ayurveda Master program and earned a Ph.D. in Natural Medicine from the Global College of Natural Medicine.Christensen's passion is integrating natural health and education to help people understand how they can improve their unique mind-body type; she believes that people can make simple changes to their diet and lifestyle to eliminate the root cause of disease and heal the body. Her goal as a holistic health provider is to reinvigorate the body and remove toxins that are blocking vital energy; aid the body in its natural course toward healing; assess the whole person, not just the symptoms and search for the underlying causes for imbalance. Christensen believes that humans are individuals and each one is influenced by a multitude of factors including diet, exercise, genetics, attitudes and spiritual beliefs. Everyone is unique and each illness reflects an issue that is exclusive to that person. She is committed to using a wide variety of healing modalities and lifestyle options to help people utilize their internal resources, begin the healing process, and strengthen the mind, body, spirit connection.https://www.practiceayurveda.com/The author lives and works in the Santa Cruz metro area.

Jackie Christensen's profile page

Pat Crocker (Neustadt, Ontario CA) is the author of 18 cookbooks and a culinary herbalist with more than 1.25 million books in print. She was honored twice by the International Herb Association’s Professional Award, and also received the 2009 Gertrude H. Foster award from the Herb Society of America for Excellence in Herbal Literature. Her books, The Juicing Bible and The Vegan Cook’s Bible (both published by Robert Rose) have won “Best in the World” awards from the International Gourmand Culinary Guild.The past president of both the Ontario Herbalists’ Association and Home Economics Associations, Pat actively participates in the Herb Society of America, the International Herb Association, the International Association of Culinary Professionals, Cuisine Canada, and the Culinary Historians of Canada.patcrocker.comThe author lives and works in Neustadt, Ontario, Canada.

Pat Crocker's profile page

Awards

  • Winner, Professional Award
  • Winner, Gertrude H. Foster Award
  • Winner, Best in the World

Excerpt: The Ayurveda Solution to Type 2 Diabetes: A Clinically Proven Program to Balance Blood Sugar in 12 Weeks (by (author) Jackie Christensen & Pat Crocker)

Sample Recipes from The Ayurveda Solution to Type 2 Diabetes: A Clinically Proven Program to Balance Blood Sugar in 12 Weeks by Jackie Christensen Ph.D. and Pat Crocker

Kitchari  [one-week detox]

This dish is a key recipe to the Ayurveda Solution Diet for all doshas -– use it as a daily staple during the one-week detox. For variety, add 2 cups chopped vegetables (recommended for your dosha) in the last 10 minutes of cooking.

  • ¾ cup yellow split mung beans (see recipe notes)
  • ¼ cup barley (see recipe notes)
  • 1 tablespoon ghee or extra-virgin olive oil
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground fennel
  • ½ teaspoon ground fenugreek
  • ½ teaspoon ground turmeric
  • 3 cups water
  1. Combine beans and barley in a colander. Rinse well and set aside to drain.
  2. Heat ghee in a large saucepan over medium heat. Add coriander, cumin, fennel, fenugreek, and turmeric and stir well.
  3. Stir in beans, barley and water. Increase heat to high and bring to a boil. Reduce heat to low. Simmer for 45 minutes or until the water has been absorbed and the consistency is similar to soupy porridge.

Makes 2 servings

Recipe Notes: Yellow mung beans (Vigna radiata) have been hulled and dried. They are available whole or split. The Indian word dal (or dahl) is often translated as “legumes,” but can mean many different lentils, peas, chickpeas, and beans that have been split, so we use the term “split mung beans” or “mung dal” -- to say “split mung dal” would be redundant. It gets complicated because a dish that is made with any kind of dried pea or bean (aka pulse) is called a dal. The other confusing fact is that mung beans are not actually beans or lentils but are part of the legume family.

Barley (Hordeum vulgare) is a cereal grain that is part of the grass family. It is sold in several forms including hulled or groats, hull-less, grits, flakes, pearl, scotch, quick, and flour. The whole, hulled form (also known as barley groats or Scotch barley) is healthiest because only the tough, outer hull has been removed, leaving all of the fiber and nutrients found in the whole grain. Whole, hulled barley is not widely available but may be found in natural/whole foods stores. Pearl barley is most common and, because it has been processed to remove the natural bran coating, it cooks faster and is less chewy.

 

Black and Gold Breakfast Bowl [Breakfast, Pitta]

Satisfying and delicious, black rice is super-charged with antioxidant and anti-inflammatory nutrients. For a savory change, substitute chopped artichoke, asparagus, or shredded carrot for the apple and strawberries.

  • 2 ¼ cups water
  • 1 cup black rice
  • 1 cup chopped apple
  • Warm Golden Milk
  • 1 can (14-ounce) coconut milk
  • 1 cup coarsely chopped goji berries or quartered strawberries
  • 1 teaspoon ground turmeric
  • ½ teaspoon cardamom
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ cup unsweetened coconut flakes

Bring water to a boil in a covered saucepan over high heat. Stir in rice, cover, and reduce heat to medium-low. Simmer for 30 to 35 minutes or until water is absorbed and rice is tender. Turn heat off and quickly stir in apple.

  1. Cover and let rice and apple stand on the burner for 5 minutes. Remove lid, stir, and set aside to cool.
  2. Meantime, combine milk, berries, turmeric, cardamom, cinnamon, and ginger in a saucepan. Bring to a simmer over medium heat, whisking constantly for 3 minutes or until small bubbles appear around the edges of the pan. Remove from heat.
  3. Spoon rice into serving bowls and pour milk over. Sprinkle 1 tablespoon coconut flakes over.

Makes 4 to 6 servings

 

Quinoa Bowl with Lentils and Vegetables [Lunch, Vata]

For variety, try different Vata vegetables every time you prepare this recipe. It makes a beautiful presentation when served in a glass bowl but you can layer the ingredients into four or six individual bowls.

  • 2 tablespoons ghee or olive oil, divided
  • ½ onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon Vata Spice Blend, page xx or see Recipe Note
  • 4 cups water or vegetable stock
  • 1 cup dried red lentils
  • 1 cup quinoa, rinsed
  • 1 cup fresh or frozen (defrosted) corn kernels
  • 1 cup fresh or frozen (defrosted) 1-inch pieces green beans
  • 2 tablespoons apple cider vinegar
  • 2 avocados, peeled and diced
  1. Heat 1 tablespoon ghee in a large pot over medium-high heat. Add onion and cook, stirring frequently for 5 minutes or until translucent. Add garlic and cook for 2 minutes, stirring frequently for 1 minute. Stir in spice blend and mix well.
  2. Add water and bring to a light boil. Stir in lentils and quinoa and reduce heat to medium-low. Cover and simmer for 25 minutes or until lentils are tender.
  3. Meanwhile, heat remaining ghee in a large skillet over medium heat. Add corn and green beans. Cook, stirring constantly for 7 minutes or until vegetables are crisp-tender.
  4. Toss vinegar and avocados together in a small bowl.
  5. To assemble: Scrape quinoa-lentil mixture into a large glass or wooden salad bowl. Spread cooked corn and beans over. Spread avocados and vinegar over all.

Makes 4 to 6 servings

Recipe Note: If you don’t have the Vata Spice Blend (page xx), combine the following spices and use them in place of the blend:

  • 1 teaspoon ground chili, optional
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander

 

Carrot-Zucchini Ribbons with Avocado Drizzle [Lunch, Pitta]

As a variation, you could use 1 cup shaved Brussels sprouts, 1 cup chopped cabbage, 1 cup chopped bell pepper, and 1 cup 1-inch cut green beans in place of the carrots, zucchini and eggplant.

  • Ribbons
  • 2 large carrots
  • 2 medium zucchini
  • 1 medium Japanese eggplant
  • 1 tablespoon ghee
  • 2 cloves garlic, finely chopped
  • 2 cups cooked lima beans
  • Avocado Drizzle
  • ½ lime, juiced
  • 2 avocados, peeled and diced
  • about 4 tablespoons extra-avocado oil
  1. Peel and cut carrots, zucchini and eggplant into thin ribbons using a mandolin slicer.
  2. Heat ghee in a large skillet over medium-high heat. Add garlic and cook, stirring frequently for 2 minutes or until soft and fragrant. Add carrot, zucchini and eggplant ribbons and cook, tossing frequently for 7 minutes or until crisp-tender. Stir in lima beans and cook, stirring constantly, for about 3 minutes or until beans are heated through.
  3. Make Drizzle: Combine lime juice and avocados in a small bowl. Mash using a fork. Add oil, 1 tablespoon at a time, until a thin consistency is achieved.
  4. Divide ribbons into 4 equal portions and pile on plates. Drizzle each with avocado mixture.

Makes 4 servings

 

Vegetable-Mung Bean Pots with Seed Crust [Dinner, Kapha]

The seed crust is crunchy and makes a tasty topping for the beans and vegetable stew. Be sure to use ovenproof pots or ramekins for this oven-baked dish.

  • Bean Pots
  • 1-1/2 cups water or vegetable stock
  • ½ cup split mung beans
  • 2 tablespoons ghee, divided
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 broccoli, chopped
  • 3 cloves garlic, finely chopped
  • 1 cup tomato sauce
  • Seed Crust
  • 1 cup cooked wild rice
  • ½ cup sunflower seeds
  • ¼ cup flaxseeds
  • ¼ cup pumpkin seeds
  • about ¼ cup sunflower or almond oil
  1. Preheat oven to 375° F. Place 4 heatproof ramekins or small bowls on a baking sheet and set aside.
  2. Bring water to a boil in a saucepan over high heat. Add beans, reduce heat to medium-high and simmer for 30 minutes or until tender. Drain and combine with 1 tablespoon ghee in a bowl. Set aside.
  3. Meanwhile, heat remaining ghee in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes. Add carrot, celery, zucchini, and garlic and cook, stirring frequently, for 7 minutes or until vegetables are tender. Remove from heat and stir in tomato sauce and cooked mung beans. Divide mixture into 4 equal portions and spoon into heatproof ramekins.
  4. Make Seed Crust: Combine rice and seeds in the bowl of a food processor. With the motor running, add oil through the funnel in the lid until the mixture starts to clump together. Divide crust mixture into 4 equal portions and pat over vegetable mixture in ramekins. Bake in preheated oven for 30 minutes or until bean mixture is bubbling and crust is browned.

Makes 4 servings

 

Spaghetti Squash, Turkey and Greens in Lemon Broth [Dinner, Vata]

This makes about 1-1/2 cups extra broth that you can enjoy between meals or as a pre-dinner aperitif. You could use a mixture totaling 4 cups chopped summer squash, asparagus, green beans, kale, or rutabaga in place of the squash. Omit step 1 and add vegetables in step 3 with carrots and parsnips.

  • 1 spaghetti squash, halved
  • 2 tablespoons extra virgin olive oil or ghee
  • 4 cups chicken or vegetable broth
  • Juice of 1 lemon
  • 3 cloves garlic, thinly sliced
  • 1 lb boneless, skinless turkey breast
  • 2 carrots, sliced crosswise into coins
  • 2 parsnips, sliced crosswise into coins
  • 2 cups spinach or turnip greens
  1. Preheat oven to 375° F. Scoop out seeds from squash and drizzle cut sides with olive oil. Place cut side down on a parchment-lined, rimmed baking sheet. Roast in preheated oven for 40 minutes or until flesh is easy to shred.
  2. Meanwhile, bring broth, lemon juice, and garlic to a boil in a large pot over high heat. Reduce heat and when broth is gently simmering, add turkey. Cook in simmering broth for 15 to 20 minutes or until temperature reaches 160° F. Lift turkey out to a plate and set aside.
  3. Add carrots and parsnips to the broth and simmer for 7 minutes or until vegetables are crisp-tender. Lift out of broth using a slotted spoon and divide evenly among 6 bowls.
  4. Add spinach to broth and cook for 1 minute or until wilted. Lift out and divide evenly among the bowls.
  5. Shred turkey using 2 forks and divide evenly into 6 portions and add to bowls. Shred squash, divide evenly into 6 portions and add to bowls. Spoon ¼ cup of the broth over each bowl and serve immediately.
  6. Store remaining broth in a covered jar in the refrigerator for up to 3 days. Heat and serve as a between-meal drink or as an appetizer before lunch or dinner.

Editorial Reviews

Praise for The Ayurveda Solution to Type 2 Diabetes: A Clinically Proven Program to Balance Blood Sugar in 12 Weeks by Jackie Christensen PhD and Pat Crocker

“Ayurveda has a great deal of information on diabetes in the ancient texts. Type-2 diabetes is a metabolic disorder, which is impairment of agni (digestive fire). Jackie Christensen has brought Ayurvedic wisdom into this program that includes specific diet, lifestyle, and herbal protocols to deal with and heal Type-2 diabetes.” — Dr. Vasant Lad, BAM&S, MASc, Ayurvedic Physician, author of Ayurveda: Science of Self-Healing and Textbook of Ayurveda series

The Ayurveda Solution to Type 2 Diabetes is a perfect solution to the modern day epidemic. Dr. Christensen has designed a 3 month program that will not only prevent and reverse Diabetes but will also reduce many unwanted complications. This will help you regain your vitality and restore your optimum well-being. Read and apply this time-tested wisdom.” — Dr. Suhas Kshirsagar BAMS MD (Ayurveda), author of Change Your Schedule Change Your Life and The Hot Belly Diet

"Dr. Christensen came up with a natural and effective protocol for Type 2 Diabetes. Simply follow the guidelines and get back your health." — Dr. Manisha Kshirsagar, Ayurvedic Physician, Esthetician, author of Enchanting Beauty

"The Ayurveda Solution to Type 2 Diabeteapproaches Type 2 Diabetes from a holistic view, and opens up new vistas of Ayurvedic insight for both the general reader and for the health care professional. The book is very comprehensive and provides a wonderful how-to-do-it approach targeting the individual constitution, diet and lifestyle." Dr. Rucha Kelkar BAMS, PT, DPT, Director of Ayurbliss Integrated Wellness Center

"The Ayurvedic Solution to Type 2 Diabetes is an essential user's guide for one of the most insidious killers of our time. Read it now and prevent!" — Dr John Douillard DC, CAP, founder of LifeSpa.com and bestselling author of The 3-Season Diet

"Dr. Jackie Christensen’s comprehensive Ayurveda guide for Type-2 Diabetes gives you a deep understanding and inspires you to imbibe the care lessons to daily life. This book can upgrade your life, by familiarizing you with your body constitution and suited diet. This book will definitely benefit many lives!" — Dr. Ramkumar, Managing Director of Vaidyagrama Healing Village

“Read The Ayurveda Solution to Type 2 Diabetes for an eloquent understanding of Ayurvedic mind/body medicine. Dr. Jackie Christensen has created an inspiring and complete program to reverse this widespread disease. I recommend it to everyone interested in Ayurveda and natural medicine.” — Cynthia Copple, Ayurvedic Doctor (NAMA), MA (Ayurveda HON.), Director, Lotus Holistic Health Institute, Co-Founder Mount Madonna Institute College of Ayurveda and author of Know Your Blueprint

"This informative book integrates effective Ayurvedic therapies for type 2 diabetes with Western approaches and research. If you have a family history of diabetes, learn how to identify early tendencies toward illness and correct them before they manifest. The clear structure of a 12-week program for each doshic type can help you regain equilibrium, with lots of good ideas for how to use food, movement, and breath as medicine to reverse or prevent this widespread disease." — Amadea Morningstar, author of The Ayurvedic Cookbook and Ayurvedic Cooking for Westerners

"Dr. Jackie Christensen brings delight and deep wisdom to the Ayurveda Solution for Type II Diabetes. Her guidance will help many live with more joy, balance, and radiance." — Kelly (Chloë) Spellman, Esalen Massage Therapist

"Dr. Christensen brings her brilliance, engaging personality and big heart into The Ayurveda Solution to Type 2 Diabetes. Her dedication and perseverance in formulating the 12-week program will be effective in preventing and reversing type II diabetes." — Kevin Burke

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