by Eyton Shalom | Dec 19, 2010 | Ayurvedic Recipes, Kapha, Natural Food Recipes, Winter
Staying Healthy with the Seasons: WinterHototogisu kata Did a cuckoo cry?Niwa no to akerya I open the doorKoyoi no sora nya And look out in the garden– Tsuki bakai There is only the moon Translation by Kenneth Rexroth, 1958, from 100 Poems from the Japanese.In...
by Eyton Shalom | Oct 23, 2010 | Ayurvedic Recipes, Vata, Vata Imbalance
Balancing Vata Dosha in Autumn is important because Autumn is the time of year when everyone’s Vata Dosha elevates quite naturally, due to the windy, dry and cold weather that develops. Psychologically, too, Autumn is the transition from Summer to Winter, there...
by Eyton Shalom | Oct 23, 2010 | Autumn, Ayurveda, Ayurvedic Recipes, Eating with the Seasons, Living with the Seasons in Chinese Medicine, Vata
Fall, the Hinge Between Summer and Winter In Chinese medicine, Fall and Spring are seen as the “hinges” between Summer and Winter. The seasons are a kind of love dance between heaven and earth. In Summer, Gaia (Mother Earth) opens like a flower, her...
by Eyton Shalom | Aug 19, 2010 | Ayurvedic Recipes, Pitta
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...
by Eyton Shalom | Aug 19, 2010 | Ayurveda Articles, Ayurvedic Recipes, Dosha, Green Living, Living with the Seasons in Chinese Medicine, Pitta, Spices, Summer
Chill Your Mood: Rose Water in Summer. The Reason for Rose: Pitta Fire in Ayurveda and Liver and Heart Fire in Chinese Medicine Rose water and rose essence has been used for millennia to take the edge off of heat in Summer. Heat in both Ayurveda and Chinese...
by Eyton Shalom | Jul 24, 2010 | Ayurvedic Recipes, Eating with the Seasons Recipes, Kapha, Natural Food Recipes, Pitta, Vata
Cold Beet Borscht Soup for SummerLet’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...