Posts Tagged "Summer"

Ayurveda Summer Tea–Ayush Brand ProPita Tea

Posted by on Jun 8, 2012

Ayurvedic Summer Tea One of my favorite Ayurveda Summer Teas is Ayush Brand ProPita Tea. This is a naturally cooling tea that is mildly relaxing. Because it combines energetically cooling herbs and spices like Tulusi, Sandalwood, and Cardamon,  with sweet spices like Licorice and Cinnamon,  ProPita tea pacifies Pitta, which is the dominant dosha of late Spring and early Summer. What’s great is that at the same time, the mild pungent qualities of Cardamon, Tulsi, and Cinnamon  promote Agni/Digestive Fire,  so this tea is safe to drink in large quantities, unlike iced teas and iced beverages, which damage Agni....

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Peppermint and Gotu Kola Ayurvedic Cooling Summer Tea

Posted by on Jun 2, 2012

Cooling Teas of Summer: Peppermint and Centella Asiatica (Brahmi, Gotu Kola, Pennywort) There are lots of ways to hydrate and cool off in summer, without damaging the Agni/digestive fire/Spleen Qi which is actually weaker in the hot weather than in the cold weather. In cold weather the Agni fires up in the core to keep us warm, but in the hot weather it is dispersed to the surface as we sweat. That is why we can eat heavier food in the winter than in the summer. So it is important to be careful about too much cooling food in...

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Mexican Summer Beverages (Aqua Fresca) to Clear Heat

Posted by on Aug 29, 2011

As I noted in a previous post, Lime is considered cooling in Chinese Medicine. Lime is also used a lot in Mexican cuisine, along with Cilantro/Coriander Leaf, to balance the intense heat of the various Chiles that were used by indigenous peoples in Mexico to stimulate the digestive fire/Agni to process the bland and a bit rough mix of Corn, Beans, and Squashes that were staples for the mass of people. Rice, by the way, was introduced by the Spanish, along with cooking oil. Prior to the arrival of the Spanish, meats were boiled or grilled, as there was...

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Korean Summer Rice with Job’s Tears, Shitake, and Hijiki

Posted by on Aug 10, 2011

In Korea, Job’s tears “barley” (Coix lacryma-jobi in Latin, YiYiRen in Mandarin Chinese, Hato Mugi in JapaneseUiin in Korean)– is cooked in with rice during the hot, humid summer months to help alleviate the effects of the hot weather and to remedy the excessive things we sometimes do to cool off from the heat. In Summer our digestion is actually weaker than in winter. This seemed counter-intuitive to me, until I studied Ayurveda. Ayuveda explains that in winter, our digestive fire increases, in order to protect us from the cold. This would explain why the best time to take...

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Rose Scented Limeade for Summer

Posted by on Jul 25, 2011

There are so many lovely beverages to enjoy rather than drinking sodas full of phosphoric acid and high fructose corn syrup, linked in studies to lower bone density and diabetes, respecitively. Here is a very refreshing drink you can enjoy in summer that will cool you off even without ice, which damages digestive fire. Rose and Lime in Chinese Medicine and Ayurveda Rose is considered cooling and harmonizing in Ayurveda and Chinese Medicine. The heat of summer can sometimes create irritability, so this is a valuable quality.In Chinese Medicine we use dried rose petals , Mu Gua, for cooling...

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Provencal Style Lima Bean Summer Soup

Posted by on Jul 19, 2011

On really hot days we may not feel like hot food. The Spanish make delicious Gazpacho. However, any kind of pureed vegetable or bean soup is great at room temperature or slightly chilled. See below for one of my favorite pureed bean soups.Lima Bean Summer Soup Provencal Ingredients 2 Cans Organic Lima Beans 2-3 plum tomatoes , or 2 tbsp tomato paste, more or less to taste1 medium to large yellow or white onion, sliced4-5 cloves fresh garlic, crushed1-2 tsp Herbs d’ Provence, more or less to tastesea salt and fresh ground black pepper to taste, start w/1 tsp...

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The Season of Crickets

Posted by on Jul 16, 2011

The sun rises in the east and sets in the west. It never ceases to amaze me how many modern urban folk don’t know this simple fact. Having this compass makes finding your way, even in large cities, so much easier. Obviously then you know which way is north and south, and so …. Another simple marker, this of time , not space, are the insects and fruits that match the season’s phases. Its really quite possible for even city folk, certainly suburban folk, to grow not just vegetables, but fruits, to plant, Johnny Appleseed style, a variety of...

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Does Cauliflower Aggravate Vatta? Creamy Coconut Cauliflower Curry for Summer

Posted by on Jul 15, 2011

Does cauliflower aggravate Vatta? The problem with going for an Ayurvedic consultation and being handed a long list of foods that aggravate one or the other of the doshas is, that first, this is a text book list of foods that tend to aggravate, in most people, but not all; second is that it is really really relevent how you prepare the dish, what season it is, and how balanced your corresponding dosha is at that point in time. Cauliflower is said to aggravate Vatta, and indeed, it has that potential, and I emphasize the word potential. Its potential...

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Nearly Tridoshic Cucumber Avocado Summer Soup

Posted by on May 27, 2011

Cucumber Avocado Summer Soup 2 cups chopped cucumber, peeled if non-organic1 cup avocado1.5 cups plain yogurt or kefir1-2 tbsp fresh bell pepper 3-4 tbs fresh cilantroSalt and Pepper to taste Ayurveda This is a lovely creamy cooling summer soup that in Ayurvedic terms is especially suitable for both Pitta and Vatta, and quite tolerated by Kapha, as discussed below. What I want to show you below is how a dish is adjusted to suit a dosha, and how to eat seasonally. Pitta: This soup cools Pitta’s fire, which is naturally increased in Summer months. Both cucumber and cilantro are...

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How to Make Salad or Raw Veggies for a Vatta Dominant Person

Posted by on May 27, 2011

In general, people who are Vata dominant should avoid salad or raw vegetables, especially if in an unbalanced, aggravated state. Vatta, unlike Pitta and Kapha, is rough, not smooth. Raw vegetables are also considered rough; they are made “smooth” by cooking. And since like increases like, rough food will, therefore, increase Vata, and in the end aggravate, or vitiate it. Many raw vegetables are also considered cold in energy. And, as Vatta is cold and rough, irregular, and dry, it needs food that is warm, smooth, regular, and moistening. In addition, Vatta is pacified by sweet, sour, and salty...

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Rose Water for Elevated Pitta

Posted by on Aug 19, 2010

An elegantly simple herbal remedy for Pitta excess is Rose. Rose is cooling and relaxing; just think of your feelings when smelling a deep red rose on a late June night under the moon. If you have never had that experience, its not too late to start. Walk into any middle eastern market, whether Arab, Afghani, or Iranian, and you will find clear bottles of various waters, always Rose and Orange Blossom, and in the Iranian case others like Fenugreek, Cumin, Peppermint, and Dill. They are the distilled by-product of the essential oil extraction process, in which, by a...

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Burdock Summer Cleanse for Purification and Weight Loss

Posted by on Aug 18, 2010

Radical herbal and food cleanses damage Agni/Digestive Fire due to their over-use of cold purgative medicinals and hard to digest rough foods. They are an over reaction to another mistake, the standard industrialized denatured diet. The best way to clean the body is with a preponderance of lightly cooked vegetables, the appropriate usage of herbs and spices that keep digestive fire optimum, avoidance of over-eating and intoxicants. Digestion is a warm process involving transformation of gross material into essence; this process is based on a healthy mental attitude towards food and self-nourishment, as well as a healthy gut. Using...

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Posted by on Aug 18, 2010

The Season of Figs and Spiders The sun rises in the east and sets in the west. It never ceases to amaze me how many modern urban folk don’t use this simple fact. Having this compass makes finding your way, even in large cities, so much easier. Obviously then you know which way is north and south, and so …. Another simple marker, this of time , not space, are the insects and fruits that match the seasons phases. Its really quite possible for even city folk, certainly suburban folk, to grow not just vegetables, but fruits, to plant,...

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Cold Beet Borscht Soup for Summer

Posted by on Jul 24, 2010

Cold Beet Borscht Soup for Summer Let’s call this a soup, even though I grew up drinking it out of a glass, and at Yonah Shimmel’s Knishery in New York (est.1910) they were still serving it on tap, for $1.25, along with home made Kefir, in little plastic institutional juice glasses when I visited last, about 10 years ago. This is the closest I can get to Yonah Shimmel’s cool, sweet, sour beverage, with some modifications of my own that take into account a Russian influence (add dill) and my Ayurvedic background (add black and white pepper). And its...

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Arugala, Purslane, Mizuna Green Salad with Feta and Fava

Posted by on Jun 26, 2010

Boy the Hillcrest, San Diego Farmer’s Market has gotten better and better as more and more people are understanding the value of Organic, Locally Grown Produce. In fact, anyone with four square feet of land, or even one or two wine barrels* and some decent sun can grow lots of “locally grown” organic vegetables. And greens like dandelion, arugla, sorrel, and purslane grow practically like weeds, are perennials, take very little space, are nearly impossible to kill, and require virtually no pest control. (In fact, today I noticed purslane growing int he cracks of the sidewalk). Which leads to...

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