Ekadashi Fast: Benefits and Recipe

Before discussing benefits of Ekadashi and Vedic fasting, it is a good idea to know the origin of this knowledge. Debate surrounds which language and scriptures are oldest. Vedic scriptures were written about 5000 years ago, but the date is not important. This is because the knowledge existed long before it was written. Hindu scriptures were called Sruti, which means, That Which Is Heard. It wasn't until about 5,000 years ago that sages decided to write this knowledge for fear of it being lost.

Apara Ekadashi

With this in mind, studying benefits of Vedic Ekadashi fasting is significant. Ekadasi is a Sanskrit word for number 11. This means the 11th day of each half of the month in the Vedic lunar calendar, indicating 24 fasts per year. Apara Ekadashi is a Vedic fast during the waning moon of Jyeshta, which is May-June. Scriptures record a conversation between Krishna (God) and a king, where Apara Ekadashi is explained as a fast that frees one of all sin and bonds. This fast is a complete fast without food or water. However, many observe this date with a partial fast, abstaining completely from grains, especially rice. A current fasting calendar is found here.

Benefits of Fasting

Any fast has an influence on spiritual, emotional and physical aspects. Fasting brings spiritual awareness closer to God. This is because attention is on God and even body energy is free for healing instead of digesting. Emotions surface because of loss of daily routine which gives an opportunity to deal with them. Toxins are eliminated from the physical body when the energy isn't used for digestion.The energy is used for healing instead. During Apara Ekadashi, God promises freedom from sin and bondage.

Ayurvedic Diet-Vedic Fasting Recipe
This recipe is for those unable to completely fast.

Sabudana Khichdi

Sabudana or Sago, is a starch. Tapioca is generally used, although sago really comes from a sago palm tree. The soaking process of sabudana is the key to making good Khichdi.

Ingredients
2 cups sabudana/ sago
1 medium boiled potato
1/2 cup peanuts
4 green chillies
2 tsp cumin seeds
3-4 tbsp ghee/ clarified butter
fresh grated coconut
finely chopped cilantro
1-2 tbsp sugar or to taste
salt to taste

1. Wash sabudana thoroughly with water and discard white water, drain and set aside. Sprinkle sabudana with water and toss. Repeat this process every 30 mins for the next 2-3 hrs or till the sabudana is soft.
2. Add sugar and salt mix.
3. Peel and chop potato and add salt and sugar to potatoes as well.
4. Grind peanuts, green chillies and 1 1/2 tsp cumin seeds into a coarse powder.
5. In a pan, heat some ghee and add cumin seeds.
6. Now add potatoes and mix well.
7. Then add sabudana, mix and cook covered on medium flame. Occasionally toss the khichdi.
8. Now add peanut, cumin seeds and green chillies mixture.
8. Cook for approx. 10-12 min.
9. Garnish with fresh grated coconut and chopped cilantro.

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Sources:

KRSNA Speaks
Hindupad


Ekadashi: Benefits of Vedic Fasting copyright 2011