Sri Lankan meals always come with sambols and/or mallums - a fresh relish of uncooked greenery mixed with spices and sometimes coconut milk or grated coconut. I could feast of either just with rice.
And on a completely different note, I once had a seemingly intractable medical issue, which my doctors were not able to help me with. So, on the advice of a friend who said you basically have nothing to lose at this point, I went to an Ayurvedic doctor. She fixed me up and straighten me out in no time. It was pretty astonishing. And it involved no traditional prescriptions only herbal compounds and diet changes. So I’m a big fan. It sounds really fun to explore it at its point of origin.
Interesting and insightful as always. Particularly the bit about cinnamon. I knew we typically ate the cheaper version of cinnamon here in the states, but I didn’t know that it was toxic!! I’ll go have to go out of my way to get the good stuff. Hope to get to Sri Lanka someday
Sounds not dissimilar to the food approaches in Chinese medicine -- I was told I carry too much heat, and was recommended (among other things) a form of millet? (I think...) called Job's tears. TBH when I was told to cut out chilli I decided the whole thing was bunkum as a life without chilli isn't worth living. I'd rather be too hot, especially given I'm someone who's chronically chilly!
Thank you! I'm bowled over - by the country, its people, and the food.
Sri Lankan meals always come with sambols and/or mallums - a fresh relish of uncooked greenery mixed with spices and sometimes coconut milk or grated coconut. I could feast of either just with rice.
And on a completely different note, I once had a seemingly intractable medical issue, which my doctors were not able to help me with. So, on the advice of a friend who said you basically have nothing to lose at this point, I went to an Ayurvedic doctor. She fixed me up and straighten me out in no time. It was pretty astonishing. And it involved no traditional prescriptions only herbal compounds and diet changes. So I’m a big fan. It sounds really fun to explore it at its point of origin.
Interesting and insightful as always. Particularly the bit about cinnamon. I knew we typically ate the cheaper version of cinnamon here in the states, but I didn’t know that it was toxic!! I’ll go have to go out of my way to get the good stuff. Hope to get to Sri Lanka someday
another fabulous offering by you, Julia -- love this
have a fascinating stay in Sri Lanka
How delicious it all sounds! What a fascinating experience. And absolutely agree about how Indian curries can be overwhelming. Love the dosha story!
Sounds not dissimilar to the food approaches in Chinese medicine -- I was told I carry too much heat, and was recommended (among other things) a form of millet? (I think...) called Job's tears. TBH when I was told to cut out chilli I decided the whole thing was bunkum as a life without chilli isn't worth living. I'd rather be too hot, especially given I'm someone who's chronically chilly!
Insightful 👌