Eating with the Seasons Recipes

Smoothies for Vata Dosha in Summer

Posted by on May 21, 2017

Smoothies for Vata Dosha in Summer: Eating with the Seasons Smoothies for Vata Dosha in Summer is part two of   http://bodymindwellnesscenter.com/smoothies-for-vata-dosha/ . In Ayurveda we eat with the seasons, so  you can have more raw in Summer when Pitta is elevated in everyone,  than in cold or rainy weather such as the monsoon season in India or Winter anywhere. But if you are Vata dominant, and even for everyone’s digestion, what you should never put in your smoothie is ice. Let your smoothie be cool, not freezing cold. Does blending the raw fruit or veggies make it less elevating to...

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Ayurvedic Kitchari

Posted by on Apr 7, 2017

What is Kitchari? Kitchari is a Sattvic, light, easy-to-digest, cleansing, detoxifying food that is excellent once a week, at the change of seasons, or any time you feel like giving your digestive system a break. It is also just a normal one-pot-dish you can have for dinner. What is Sattva and What Are Sattvic Foods? Sattvic foods, or more exactly, a Sattvic diet, is a diet that is light and easy to digest and that aids a “spiritual” lifestyle whose goal is “purity, wholesomeness, and virtue.”  Sattivc foods are fresh and full of prana, nutrient dense,  keep Agni stimulated,...

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Winter Jing Tonic Cabbage Soup

Posted by on Jan 15, 2017

Winter Jing Tonic Cabbage Soup   Winter  is the ideal time to nourish what Chinese Medicine calls the Kidney energy, associated with the deepest level of body energy, Jing/Essence.   Winter Storage in Chinese Medicine Winter is the season in ancient Chinese philosophy associated with storage, when the essences of the previous year are distilled into wisdom. Not surprisingly, even in European literature and poetry, winter, then, is a metaphor for old age, if is the final season in the cycle of birth and death. The goal of life is wisdom, the goal of the agricultural year is to...

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Ayurvedic Summer Cabbage Salad with Beet and Onion

Posted by on Sep 11, 2016

Ayurvedic Summer Cabbage Salad with Beet and Onion I am a huge fan of cabbage salad. When I was a strict vegetarian it must have been its hearty quality and chewy texture that appealed. Now that I am an omnivore, I value cabbage both for its delicious, slightly sweet taste, and for its high fiber low calorie ratio. Its a great balance for the heavy quality of meat. That’s why historically cole slaw pairs with deli sandwiches or hamburgers, and sauerkraut pairs with sausages and hot dogs. Raw Sauerkraut, which is a cinch to make at home, and ridiculously expensive...

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Ayurvedic Hibiscus Summer Tea

Posted by on Jul 5, 2016

Ayurvedic Hibiscus Summer Tea drink is meant to be drunk cool or room temperature. Hibiscus, the leading ingredient in Ayurvedic Hibiscus Summer Tea, also known as Sorrel in Caribbean English (unrelated to the leafy green known as Sorrel, or Rumex Acetosa), and Jamaica (Ha-mai-ka) in Mexican and Honduran Spanish, is a deep red flower that makes a naturally cooling beautifully red colored tea, notable for its refreshingly sour, slightly astringent flavor. It is brewed and drunk at room temperature any time of year at meal time, as a cooling refreshment between meals especially in the hot weather, and is...

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Ayurvedic Winter Spice Churna

Posted by on Jan 7, 2016

Ayurvedic Winter Spice Churna are “masalas” (spice mixtures) used to boost immunity by improving digestion and stimulating Agni digestive fire. They are used year round, but can be especially good in Winter and also for Ama/toxin accumulation. They can be tailored to all three doshas, Vata, Pitta, and Kapha. The following Ayurvedic winter spice churna is a tri-doshic mix of spices, suitable for Winter, but that will not aggravate any one dosha and pacifies them all, because it is a mix of bitter, pungent, and sweet spices. Someone with a strong Pitta elevation with symptoms of burning in the...

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Diet and Nutrition in Chinese Medicine: Wakame Sea Veggie to Nourish Kidney Yin and Cleanse Lymphatics

Posted by on Dec 13, 2015

Diet and Nutrition in Chinese Medicine: Nourish Kidney Yin and Cleanse in Winter with Sea Veggies Winter and the Kidney Qi in Chinese Medical Theory In winter the Qi enters the Kidneys, the physically lowest of the Zang/Solid internal organs, and the energetically deepest. Energetically deepest because the Kidneys are the root of all Yin and Yang in the body, and as such governs growth and development from conception, but also reproduction after puberty. Grow, development, and reproduction are very deep foundational aspects of the body’s energy, and in the case of reproduction this means that the Kidney’s Qi...

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Chinese Herbal Chicken Bone Broth for Recovery from Bronchitis

Posted by on Dec 2, 2015

Chinese Herbal Chicken Bone Broth for Recovery from Bronchitis, Colds, Flu and Pneumonia Not counting the home made Chicken soup I grew up with, made by my grandmother and mother, I discovered Chinese Herbal Chicken bone broth in 1991, when I was in my second year studying Chinese Medicine and Acupuncture and was going to school full time, while also working full time as an apprentice in two very busy San Diego Acupuncture Clinics under the world renowned Acupuncturist and Chinese Herbalist, the late Alex Tiberi, may his soul be blessed, and the other under Orthopedic Specialist Mark Kastner....

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Cold Cucumber Avocado Yogurt Soup for Summer: Vata, Pitta, and Kapha

Posted by on Jul 13, 2015

Cold Cucumber Avocado Yogurt Soup for Summer: Vata, Pitta, and Kapha   Ingredients   2 cups chopped cucumber, peeled if non-organic 1 cup avocado 1.5 cups plain yoghurt or kefir 1-2 tbsp fresh bell pepper 3-4 tbps fresh cilantro Salt and White Pepper to taste   Recipe There are two ways you could prepare this delicious soup that is suitable for Vata, Pitta and Kapha doshas in the hot summer months. One would be to simply chop the cuke and avocado into small pieces, dice the bell pepper and cilantro, and whip into the yogurt, adding a little water...

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Smoothies for Vata Dosha

Posted by on Jun 24, 2015

Smoothies for Vata Dosha–Part One A reader had this comment recently about Smoothies for Vata Dosha, after reading this article about Raw Veggies or Salad for a Vatta Dominant Person. Are Smoothies Better than Juicing for Vata Dosha? “I see that the key here is to balance out the combination of ingredients so that the salad has the soothing and grounding properties. For a Vatta DOSHA would you recommend that instead of juicing, taking blended raw fruits and veggies which include all of the fiber and additional water? I’d like to add more raw into my diet and am...

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Pacifying Kapha: Baked or Roasted Curried Cauliflower and Kabocha Squash

Posted by on Apr 22, 2014

Roasted or broiled vegetables are excellent for pacifying Kapha, whether for Kapha dominant types, or for the other doshas during Kapha season, as they are light, dry, and retain the strongly warming fire Qi of the oven or barbecue. The general theme for Kapha is to protect it from its natural tendency to accumulate fat and fluid by reducing all heavy foods like wheat, dairy, meats, and fats, while increasing naturally cleansing vegetables as much as possible, and eating meats with vegetables, not grains, and grains with vegetables, not meats. The best grains for Kapha are the gluten free...

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The Nature of Vata Dosha and How to Pacify It

Posted by on Aug 21, 2013

The way to prepare dishes that pacify Vata Dosha is to first understand what Vatta embodies. Vata dosha is the manifestation of Air and Space in our human bodies. Air and Space in its pure state is cold and dry. Air only becomes warm due to the effects of fire from the sun or other stars, and on earth from the fire of the sun or volcanic activity, whether above or below ground (hot springs). Air is naturally dry, and only becomes moist when it carries molecules of water in it, in fact, key point, notice that the air...

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Using Spices in Ayurveda and Chinese Medicine to Protect Your Digestive Fire in Summer

Posted by on Jul 9, 2013

In summer we sweat and our yang energy or heat keeps getting dispersed and exhausted. On freezing cold days you feel cold, but on boiling hot days you sweat and become exhausted. In winter in every culture people eat heavy high-calorie foods, but in summer switch to lighter food. That is in part because our digestive fire weakens in summer because the yang is at the surface.Conversely, in summer, because it is so hot, we eat lots of cooling juicy food like fruit and more raw food. Raw food is cooling, because your body has to provide the fire...

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Healthy Summer Fruit Tart

Posted by on May 16, 2013

A Healthy Summer Fruit Tart is a nutrient dense food full of fiber, vitamins, minerals, flavanoids, antioxidants, and protein, with high amounts of life force from fresh ripe, organic ingredients, and without what’s bad for you–white sugar, artificial stuff, preservatives, things with no life force, like frozen fruit and pie crusts off the shelf of Cost Co. Traveling in Europe one of the things you might notice is that the pastries are sweet, but not sickeningly so. In particular the fruit tarts  are slightly sweet, but not so much that the flavor of the fruit comes second. Something I...

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Springtime Tea from Somalia with Cardamom and Mint

Posted by on May 3, 2013

Food and drink like language and music spreads between cultures without rules. But within any given tradition, within any given culture, its as if there are unspoken rules that govern change; creativity is allowed, but to a point. In the world of food or music, for example, once you change a thing enough it is no longer what it started out to be. This can lead to certain kinds of conformity.  For example, in my grandmother’s Russian Jewish culture there were two kinds of gefilte fish–sweet without garlic, but with sugar, and spicy, without sugar, but with black pepper...

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