Balance, Restoration & Rejuvenation
Posted by Mary on Oct 16, 2009
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Ayurveda – Spotlight – Lassi
Posted by Mary on Oct 15, 2009
Lassi (pronounced luh-see) is served as the beverage of choice with an ayurvedic lunch because of its ability to enhance digestion. It can be enjoyed as a sweet beverage or as a spice- or herb-infused beverage, and is balancing for all three doshas. Yogurt can clog the shrotas (the channels of the body), but when blended with water into lassi, it can be enjoyed everyday without the fear of creating ama (digestive toxins).
To pacify Pitta dosha, enjoy sweet lassi made with sweet ripe mangoes or rose water, turbinado sugar and cardamom. To pacify Vata and Kapha, blend a little rock salt and herbs and spices into your lassi: ground dry-roasted cumin, black pepper, and minced ginger, for example. Mint and cilantro are popular fresh-herb additions to digestive lassi, and a leaf or two of fresh mint can be added to sweet lassi as well.
Lassi is best made fresh right before your meal. Use fresh, “live” homemade yogurt for the best flavor and healing benefit.
Ayurveda – Doshas – Pitta – What Is It?
Posted by Mary on Oct 4, 2009
Pitta is made up of the two elements fire and water.
The most revered ayurvedic text, the Charaka Samhita, defines the characteristics of Pitta dosha: hot and a little unctuous (sahasnehamushnam); sharp, burning (tikshnam); liquid and acidic (dravamlam); always flowing in an unbounded manner (saram); pungent and sharp (katuhu). Pitta contains fire, but it also contains water. It is the source of the flame, but not the flame itself. Compare Pitta to gasoline–it is not hot to the touch, but it can be the source of flames.
People with more Pitta in their constitutions tend to be of medium proportions, with a frame that is neither petite nor heavy, warm skin that is very fair or ruddy and may be sensitive, and fine hair that tends towards premature graying or thinning. They are sharp and determined in thought, speech and action. There is an element of purpose to their step, an intensity to their voice. Ambition is usually their second name. They are moderate sleepers and gravitate towards cooler environments. Self-confidence and an entrepreneurial spirit are hallmarks of balanced Pitta.
If your prakriti or original constitution has more Pitta in it, you will exhibit many of the characteristics and qualities of Pitta when you are in balance than people who have more Vata or Kapha in their make-up. And that’s natural. But if the qualities become extreme, or more pronounced than usual at a given time, then the Pitta in you has in all likelihood become aggravated or imbalanced, and needs to be brought back into balance. And if a predominantly Kapha or Vata person starts exhibiting many Pitta qualities, that indicates a Pitta imbalance in that Kapha or Vata body type. In both cases, it is then time to follow a Pitta-balancing diet and lifestyle to help restore the level of Pitta in the physiology to its normal proportion.
Factors that can cause Pitta dosha to increase in the physiology include a diet that contains too many hot or spicy foods, fasting or skipping meals, over-exposure to the sun or to hot temperatures, and emotional trauma.
Signs that you need to balance Pitta
Are you constantly critical, impatient, irritable?
Do you feel obsessed by work or a project, unable to stop for a break?
Do you wake up in the very early hours of the morning and then find it difficult to get back to sleep?
Is your skin feeling irritated or more sensitive than usual, breaking out or feeling inflamed?
Is your hair falling when you shampoo or comb it?
Do you have problems with heartburn or excess stomach acid?
Is your tolerance of other people or provoking situations lower than usual? Do you have temper outbursts over minor aggravations? Do you often feel frustrated?
Do you feel hot even when you are indoors? Do you feel thirsty all the time? Are your eyes red?
Is your speech often biting and sarcastic? Do you find yourself getting into arguments easily?
If you answered yes to many of the questions above, following a Pitta-balancing diet and lifestyle can help restore balance to Pitta.
Ayurveda – Doshas – Kapha – What Is It?
Posted by Mary on Sep 25, 2009
Kapha is made up of the two elements water and earth.
The most revered ayurvedic text, the Charaka Samhita, defines the characteristics of Kapha dosha: heavy–both water and earth are heavy elements (guru); cold (sheetoha); soft (mridu); unctuous, offering lubrication (snigdha); sweet (madhura); stability, offering immunity (sthira); and slippery (tikshila).
People with more Kapha in their constitutions tend to be of larger proportions, with a robust frame and padded joints, thick smooth skin that may tend towards oiliness, and rich, wavy hair. They are stable and calm in thought, speech and action, and are easy-going and supportive in relationships. There is an element of steadiness to their step, a quality of serenity in their smile. Loyalty is usually their second name. They are long, heavy sleepers and uncomfortable in damp, clammy environments. Calm and sweetness of disposition are hallmarks of balanced Kapha.
If your prakriti or original constitution has more Kapha in it, you will exhibit many of the characteristics and qualities of Kapha when you are in balance than people who have more Pitta or Vata in their make-up. And that’s natural. But if the qualities become extreme, or more pronounced than usual at a given time, then the Kapha in you has in all likelihood become aggravated or imbalanced, and needs to be brought back into balance. And if a predominantly Vata or Pitta person starts exhibiting many Kapha qualities, that indicates a Kapha imbalance in that Vata or Pitta body type. In both cases, it is then time to follow a Kapha-balancing diet and lifestyle to help restore the level of Kapha in the physiology to its normal proportion.
Factors that can cause Kapha dosha to increase in the physiology include a diet that contains too many deep-fried, sweet or heavy foods, over-consumption of ice-cold foods or beverages, exposure to cold and damp, daytime sleep, and lack of exercise.
Signs that you need to balance Kapha
Do you gaining weight easily, even though you feel like you don’t really have an appetite?
Do you feel tired even though you are not performing any physical activity?
Do you find it difficult to awake even after long hours of sleep? Do you wake up feeling unrefreshed, tired?
Does your skin feel oilier than usual, with breakouts?
Is your hair oily and streaky even with regular shampooing?
Are you heavy and congested in your throat, head and chest?
Is your digestion slow? Do you feel heavy and lethargic after a meal?
Do you feel like you just want to sit and be a spectator?
Do you feel withdrawn? Is it difficult to deal with change? Do you constantly feel the need to “cling”?
Do you feel mentally umotivated?
If you answered yes to many of the questions above, following a Kapha-balancing diet and lifestyle can help restore balance to Kapha.
Ayurveda – Doshas – Vata – What Is It?
Posted by Mary on Sep 24, 2009
Vata is made up of the two elements space and air. The most revered ayurvedic text, the Charaka Samhita, defines the characteristics of Vata dosha: dry and rough (rookshaha); cool (sheetoha); light–lacking weight (laghuhu); very tiny, penetrating molecules (sookhshmaha); always moving (chalota); broad, unlimited, unbounded–akash means unbounded space (vishadaha); and rough (kharaha).
People with more Vata in their constitutions tend to be thin, with a slender frame and prominent joints, delicate skin that is naturally dry, and dry voluminous hair. They are quick and lively in thought, speech and action, and make friends easily. There is an element of airiness to their step, a quality of lightness in their laughter. Change is usually their “second name”. They are light sleepers and gravitate towards warm environments. Creativity and enthusiasm are hallmarks of balanced Vata.
If your prakriti or original constitution has more Vata in it, you will exhibit many of the characteristics and qualities of Vata when you are in balance than people who have more Pitta or Kapha in their make-up. And that’s natural.
But if the qualities become extreme, or more pronounced than usual at a given time, then the Vata in you has in all likelihood become aggravated or imbalanced, and needs to be brought back into balance. And if a predominantly Kapha or Pitta person starts exhibiting many Vata qualities, that indicates a Vata imbalance in that Kapha or Pitta body type. In both cases, it is then time to follow a Vata-balancing diet and lifestyle to help restore the level of Vata in the physiology to its normal proportion.
Factors that can cause Vata dosha to increase in the physiology include a diet that contains too many dry or raw foods, over-consumption of ice-cold beverages, exposure to cold dry winds, a variable daily routine, too much travel, and mental overexertion.
Signs that you need to balance Vata
Are you constantly worried, anxious, overwhelmed, fretful?
Do you feel tired but find yourself unable to slow down and relax?
Do you find it difficult to settle down and fall asleep at night?
Is your sleep restless when you do manage to fall asleep?
Is your skin feeling dryer than usual,stretched taut or flaking?
Is your hair more brittle, with split ends happening oftener?
Are your lips raw and chapped? Is your throat constantly dry?
Is your digestion irregular? Do you experience problems with abdominal gas?
Do you feel like you cannot sit still, that you need to be constantly moving?
Do you feel “spaced out”? Is it harder to remember things for more than a short period of time?
Is your attention span shorter than usual? Is it harder to focus?
Do your bowel movements occur less than once daily?
If you answered yes to many of the questions above, following a Vata-balancing diet and lifestyle can help restore balance to Vata.
Ayurvedic Cooking – Spotlight – Paneer
Posted by Mary on Sep 23, 2009
Paneer is a fresh cheese traditionally made from whole milk. It is crumbly and semi-soft when raw, and has a firm, slightly chewy texture when cooked. Its faintly nutty flavor works well with many different foods and spices. It does not melt down with frying or cooking, but retains its shape and texture, so it can crumbled or cubed for use in different dishes.
From the ayurvedic perspective, paneer offers nourishment but can be taxing on the digestion. It is preferable to eat paneer dishes at the mid-day meal, and to cook it with spices that enhance digestion. If you would like to combine paneer with other vegetables, or to make it in a sauce, dice the paneer and fry the cubes in ghee separately and add to the dish two to three minutes before the cooking process is complete. Fried paneer cubes make an excellent garnish for rice pulaos. Sliced paneer can be baked into a casserole with other vegetables.
While paneer is available at Indian grocery stores, it can easily be made fresh at home. Ayurvedic healers recommend making the paneer fresh for use within the day for better digestibility.
Ayurvedic Cooking – Spotlight – Ghee
Posted by Mary on Sep 21, 2009
Ghee, quite simply, is butter with all the milk solids removed by cooking. That’s why it’s also called clarified butter. When just made, or heated, ghee is a clear golden oil. When kept at room temperature, ghee is a semi-solid–not hard like butter but a scoopable texture.
From the ayurvedic perspective, ghee is revered as a rasayana–a food that promotes overall good health, vitality and longevity. It is a sattvic ( that which has a pure influence on mind, body and spirit) food. Ghee is very pacifying for Vata and Pitta. Vata types can enjoy more ghee than Pitta types, and Pitta types can enjoy more ghee than Kapha types. Ghee stimulates the digestion while balancing stomach acid, is cooling for the mind and body, and helps carry the benefits of different foods to the cells and tissues of the body. The therapeutic value of spices is brought out in ayurvedic cooking by sautéing them in a little ghee. Ghee also brings out the aroma and flavor of many foods.
Ghee can be heated to high temperatures without burning. It stays fresh for several weeks if kept in a relatively cool place. Ghee can be used to bake, sauté, fry and as a spread.
While ghee is available at Indian grocery stores, it can easily be made at home using good quality butter that is organic and bovine growth hormone free.
Ayurvedic Cooking – Spotlight – Bitter Gourd
Posted by Mary on Sep 15, 2009
Definitely an acquired taste, bitter gourd (Latin Momordica charantia) is also called Balsam pear or bitter melon. Young immature bitter gourds are the best for cooking: the skin is bright green in color, the flesh inside is white, and the seeds are small and tender. The vegetable is ridged, and the skin is pebbly in texture. Do not use mature bitter gourds, and do not eat bitter gourd if you are pregnant or nursing.
Bitter gourd contains vitamin A, B1, B2, and C. It also contains minerals like calcium, phosphorous, iron, copper and potassium. From the ayurvedic perspective, bitter gourd is excellent for balancing Kapha. It helps purify blood tissue, enhances digestion, and stimulates the liver.
To prepare bitter gourd for cooking, wash thoroughly, then cut in half lengthwise and scrape out the seeds with a sharp spoon or corer and discard. Cut or slice as called for in your recipe, and blanch for 3-4 minutes in boiling water to which a little salt has been added. Drain.
If you find that you cannot eat bitter gourd by itself, you can add some to other dishes such as vegetable soups and lentils to take advantage of its therapeutic properties.
Ayurveda – Doshas – What Does It Mean?
Posted by Mary on Sep 13, 2009
Ayurveda teaches that health is maintained by the balancing of three subtle energies known as Doshas. Dosha literally means fault, blemish, defect, or morbid substance. Individually they are Vatha, Pitta and Kapha.
These three Dosha are responsible for maintaining the integrity of the human body, governing all the biological, psychological, and physiopathological funtions of the body, mind, and consciousness. Each of us is made up of a combination of the three types of doshas which also decide the constitution or “Prakruti”.
A change in the balance of the Doshas leads to disease. It is believed that keeping the Doshas in balance builds a healthy metabolic system, attains good digestion, and proper excretion – leading to vitality.
Ayurvedic Cooking – Spotlight – Daikon Radish
Posted by Mary on Sep 12, 2009
Daikon radish (Latin Raphanus sativus) is also known as Oriental radish, icicle radish or Chinese radish. The roots are fairly large, about 2-4″ in diameter and 8-20″ long. Daikon is available in specialty groceries or oriental markets. Choose radishes that are pure white, feel firm and heavy, and are free of sprouts, cracks or bruises. Discard green-tops unless the leaves are crisp, green and fresh. If the leaves are good, they can be eaten as well.
Daikon has high water content and is very low in calories. It is rich in vitamin C, potassium and folate and a good source of magnesium. The leaves contain beta-carotene, calcium and iron besides vitamin C.
From the ayurvedic perspective, daikon is a cleansing vegetable that also fortifies the liver and enhances digestion. It has a mildly pungent taste when raw (sweeter than the conventional red-skinned radish), which mellows with cooking.
To prepare the vegetable, scrub thoroughly with a brush under running water, peel with a peeler as you would a carrot, then dice or grate for use. Daikon (including fresh tops) can be stir-fried in a little ghee or olive oil with the spice mix recommended for your skin or body type. It can be diced and added to soups or lentils during the cooking process, or it can be cut into larger pieces or rounds and steamed, grilled or baked.