Amobosial Hour (Amritwehla)

The times approximately 2 1/2 hours before the sun rises and sets each day are called the ambrosial hours. These are the transition times between day and night and have a special quality. Of these two times, the period before sunrise is the most important.

Through many different lineages and even to Christian traditions, the "ambrosial hours" are emphasized as being the best time for meditation and prayer. The Ashtanga Hridayam teaches that they are also ideal times for "study and [to] obtain brahma or knowledge."

Often the reason given for why this time is ideal for meditation and obtaining knowledge is that the outer environment is serene and the mind is quieter, more inclined to look within and less inclined to feel it is missing out on activities of the day.

According to Yogi Bhajan, during the ambrosial hours the sun is at approximately 60˚ to the earth and that the vibration created stimulates mental activity. This is the time when a person usually experiences REM sleep, when all the thoughts, worries, anxieties and other mental energies come to the surface of the mind. By waking up early, facing these thoughts, and sitting with the mind focused in meditation, we can utilize this natural rhythm of mental activity and the natural stillness of this time of the day to get the most out of sadhana.

Ishnaan (the science of hydrotherapy)

Waking up early in the morning, massage your entire body vigorously with almond oil until you feel heat and the skin starts to turn red. Then step into a cold shower. Continue massaging your body. You will not be cold - you will feel warm. Do this for 12-15 minutes and then get out. Wrap yourself up in a cotton towel and put on warm clothes. This is to be done before morning saddhana. Your skin will tingle and the nerves will be awake.

For more information on the science behind this, read Yogi Bhajan's article at: www.sikhdharma.org/content/ishnaan:-science-hydrotherapy

Yogi Tea (Chai)

This is not just a cup of tea, it is a tonic - or in my opinion an elixir. The perfect time for a cup is after morning yoga practice. It can be made with or without caffeine or dairy and be sweetened with honey, maple syrup or my favorite is agave.

ingredients: (just multiply for more than one cup)

10 oz. water

3 cloves

4 whole peppercorns

4 whole cardamom pods

1 2-inch cinnamon stick

1 slice fresh ginger

pinch of black tea (optional)

1/2 cup whole milk (or soy milk)

sweeten to taste with whatever sweetener you prefer

Add cloves, cinnamon, ginger and peppercorns to water and bring to boil. As soon as it starts to boil turn the heat down to a simmer and let it simmer covered for about 3 hours. My experience is the longer, the better, especially if you are making a big batch. When water is dark and the whole house smells like chai, add the milk and the black tea and turn up the heat. When you see the first bubble as it approaches a boil remove from heat. Sweeten to taste.

The black pepper is a blood purifier, the cardamon is for the colon, the cloves are for the nervous system and the cinnamon is for the bones. The Ginger is for flavor and also good for when you have a cold or other physical weakness. The milk aids in easy assimilation of the spices and avoids irritation of the colon or stomach. The black tea acts as an alloy for all of the ingredients, achieving a new chemical structure which makes the tea a healthful and delicious drink.

Mung Beans and Rice (kitcheree)

Yogi Bhajan calls this a perfect pre-digested food. Easy on the digestive system and very nourishing. It makes a perfect mono-diet. "If you eat nothing but this for your whole life you will live to be Happy, Healthy and Holy." 

It is also good to try for a 40 day-fast.

The recipe below is Yogi Bhajan's original recipe from Foods for Health and Healing.

Ingredients:
1 cup mung beans
1 cup basmati rice
9 cups water
4-6 cups chopped assorted vegetables (carrots, celery, zucchini, broccoli, etc.)
3 medium onion3, chopped
1/3 cup minced ginger root (peeled)
1 bulb garlic
1 heaping tsp. turmeric
½ tsp. pepper
1 heaping tsp. garam masala
1 tsp. crushed red chiles
1 Tbsp. sweet basil
2 bay leaves
seeds of 5 cardamon pods

This recipe serves 4-6. Kitcheree can last for 4 days, so if you choose to eat kitcheree for 40 days, double the recipe and cook a fresh batch every 4 days.

Rinse beans and rice.

Bring water to a boil, add rice and beans and let boil over a medium flame.

Meanwhile, prepare the vegetables and add to the cooking rice and beans.

Heat 1/4 cup oil (olive oil or ghee (clarified butter)) in a large frying pan. To this, add the onion, garlic, and ginger, and saute over a medium-high flame until they begin to brown. Add the turmeric, pepper, garam masala, and red chiles. When nicely done, add this mixture to the cooking mung beans, rice, and vegetables.

Stir the pot often to prevent scorching. Add the herbs and continue to cook until completely well done over a medium-low flame. The consistency should be rich, thick, and stew-like, with ingredients barely discernible. The mung beans should be split open and soft.

Serve with a dollup of yogurt on top.