|
Ayurvedic Insight
Issue #3, December 2001
In this Issue
Eating with the Seasons
An excerpt from The Ayurvedic Cookbook
By Amadea Morningstar with Urmila Desai
From an Ayurvedic perspective, the constitutions (Vata, Pitta, Kapha)
balance and imbalance with the natural changes of the seasons. These
changes can be relieved or mitigated by astute shifts in diet and
lifestyle…
As we move into winter, a season in which Kapha predominates strongly,
all the doshas must work together to preserve health. Kapha is the
endurance which enables us to move through this season, but it needs
the qualities of light and movement (Vata) and initiative (Pitta)
to do so, else we are likely to simply crawl into our dens and sleep
away until spring!
Kapha promotes growth. It also strengthens and enhances natural immunity
and resistance. It lubricates joints, is the essence of connective
tissue, promotes healing, provides moisture to the skin and digestive
tract, strengthens the memory and gives vitality to the lungs and
heart.
The thymus gland, which rests close to the seat of Kapha, is responsible
for initiating many immune functions through its T-cells. It is also
the gland responsible for creating growth hormones. Like Kapha, it
is most active in its growth promoting activities in youth. While
Vata encourages breakdown of tissues and Pitta supports their maintenance,
Kapha is the builder.
In winter, the digestive power is enhanced, so long as one is healthy.
The contracting quality of cold actually concentrates agni (digestive
fire), making it stronger. Now is the time when we can handle heavier
foods, and more of them. And often we find ourselves yearning for
more at this time.
This is not an unhealthy inclination, since Vata can be aggravated
if one does not get enough food in winter. Cold weather is not the
time to embark on a fast. Contraindicated are cold drinks and frosty
or frozen foods. Foods canned at home in the summer and fall, provide
one option to frozen foods in winter, and without the chemicals of
commercial preparations.
It is a time for warm cooked grains, especially rice and oats, soups,
heavier protein foods, more beans, hot teas, honey, and warm milk.
Many people, regardless of their constitutions, will find themselves
putting on an extra five pounds as insulation against the drop in
temperature that occurs in most temperate climates. This tendency
must be balanced with an awareness so as to not build too much, especially
over the holidays!
This season often brings an abundance of mucus, in the form of colds,
coughs and flus, especially for children. While it may seem troublesome,
even the thick mucus secreted by the lungs during a cold or cough
serves its vital function. Surrounding bacteria and viruses, mucus
encapsulates them and keeps them away from healthy lung tissue, thus
protecting the lungs themselves.
Echinacea is a friendly herb to use in this season, as it strengthens
white blood cell formations, improves chemotaxis (the ability of a
white blood cell to discover newly arrived germs) and strengthens
connective tissue’s ability to repair and maintain itself. A
bitter, pungent and astringent herb, it is very appropriate.
The ways of the seasons support our healing and engender an inner
alignment with the cycles of the earth. What is recommended here is
very similar to the way traditional peoples have eaten for centuries.
Yet in our rush and sophistication, the common sense ways of the seasons
have been forgotten by many. While initially attending to both constitution
and season can seem bewildering, it is well worth the effort in terms
of health. And it is a pleasurable way to share with the earth and
awaken to the wisdom of the seasons anew.
Tri-Doshic Vegetable Curry #1
This dish will take about one hour to prepare.
- 1 cup fresh green peas (frozen can be used if necessary)
- 1 cup carrots, diced
- 1 cup potatoes, diced
- 2 cups green string beans or asparagus, cut in 1 inch pieces
- 2 tbs. sunflower oil or ghee
- 2 tsps. cumin seeds
- 2 tsps. black mustard seeds
- 1 tsp. sea salt
- 11/2 cups water
- 2 tsps. turmeric
- 1 tsp. coriander powder
- ½ cup yogurt
Heat oil or ghee in large heavy skillet. Add mustard and cumin seeds.
When the mustard seeds pop, add turmeric. Then add all the vegetables
and the water. If using frozen peas, do not add until rest of vegetables
are nearly done. Cook covered until the vegetables become tender,
about 15-20 minutes. Then add yogurt and the rest of the ingredients,
stirring well. Simmer uncovered on low heat for another 15-20 minutes.
Comments: Serve over rice or other grain. This easy-to-prepare curry
is likely to garner you rave reviews. The cooling qualities of the
peas and potatoes are offset by the other vegetables and the curry
spices. This small amount of yogurt, thinned with water, is usually
tolerated well by all doshas and aids digestion. Whenever you can,
use tender fresh, rather than frozen peas, as they are more balancing
for Kapha and Vata.
Ayurvedic Glossary:
Tridoshic: foods or herbs that are suited to all three constitutions
Curries: well-blended combinations of spices added to foods to aid
digestion and tonify the body
Recipe and article reprinted with permission from The Ayurvedic Cookbook
by Amadea Morningstar with Urmila Desai, Lotus Press, P.O. Box 325,
Twin Lakes, WI 53181. ©1990 All Rights Reserved.
Return to newsletter index. |
