Ayurvedic Insight
Issue #45, December 2005
In This Issue
Neti: Cleansing the Nose for Balanced Breathing by Shannon Mooney
Both Hatha yoga and Ayurveda hold that we are each born with a defined number of breaths. Making each breath
long and deep can improve your health and increase longevity. Cleansing and protecting our breathing passages,
particularly the nostrils, can improve the quality of every breath you take.
Neti is a process of cleansing and purifying the nasal passages with a nasal rinse cup and water or saline solution.
Hatha yoga, the sister science to Ayurveda, includes this cleansing process as one of the six purification practices or
shatkarmas,
first described in the early yoga text the Upanishads.
These practices are specifically aimed to balance the prana, our vital force within the body. Prana enters the body as the
breath via the nose and mouth. Deep, slow, unobstructed breathing is our most powerful tool for balancing prana.
This brings the mind and body into harmony allowing them to work together as a whole
When the pranic channels are balanced, there is a foundation for creating balance between the three doshas, vata, pitta and kapha. An imbalance in the doshas begins the disease process.
In the practice of yoga, neti is traditionally practiced before breathing exercises, pranayama, to ensure free flowing prana in through the nostrils and throughout the body.
During cold and allergy seasons, using a nasal rinse cup can help to alleviate congestion. Excess kapha in the form of mucus can be reduced through the drying and cleansing action of the saline.
Breathing through the nostrils has many more benefits than mouth breathing. Breaths taken through the nostrils are much deeper
and longer than breaths taken through the mouth, helping to utilize the lower lobes of the lungs. Nostril breathing helps to activate the parasympathetic response in the body,
inviting relaxation and a sense of calm.
Here is the practice:
Relax and breathe normally. Mix a saline solution of 1/2 teaspoon salt to one cup tepid water. Place the spout of the neti pot firmly against the side of the nostril so that no water leakage occurs. Begin to breathe steadily in and out through your mouth. Lift the neti pot and tilt the head to the side so that the water enters into the nostril, over the (internal) bridge of the nose and out the other nostril.
When half of the water has passed through, remove the spout, bring the head to center and allow the water to run out. Gently blow out through the nostrils to clear any fluid. Then, tilt head to the opposite side and repeat.
Finally, it is important to dry out the nostrils. Blow out forcefully through the nostrils several times while bending forward. This helps to ensure that any water that may have been trapped up in the sinus cavities is expelled.
Enjoy this cleansing ritual that will help balance your breath and bring new life to your nose!
Ayurvedic Recipe: Arugula Souffle
1 c. soy, goat, or cow's milk
3 T. ghee
3 T. whole wheat flour or barley flour
1 bunch fresh arugula (or watercress) (equal to 1c. cooked)
6 dried shiitake mushrooms, soaked and chopped finely
1 egg yolk
1/2 t. sea salt
1/4 t. nutmeg
1/4 t. paprika
Black pepper to taste
4 egg whites
1/8 t. cream of tartar
Wash, chop and steam arugula until tender (5 minutes or less). Puree in the blender until smooth.
Melt ghee in medium saucepan; slowly stir in flour to make a paste. Gradually add milk, stirring constantly over medium heat. Continuing on medium heat, bring the mixture to a boil. Stir in the pureed greens and chopped mushrooms. Reduce heat to low and gently stir in the egg yolk. Cook for 1-2 minutes on low, adding the herbs and spices as you cook it. Remove from heat and let cool.
While vegetable mixture is cooling, beat egg whites with cream of tartar in a clean bowl until stiff peaks form. You will get the best results if there is no egg yolk or fat in the whites at all and they are at room temperature. Gently fold egg whites into cooked vegetable mixture and place in an ungreased souffle or baking dish (one that is about half as deep as it is wide). Bake 325 degrees for 30-45 minutes or until the souffle is firm. Best eaten immediately, though it usually will hold its height for up to 10 minutes after removing from the oven.
Recipe reprinted with permission from Ayurvedic Cooking for
Westerners by Amadea Morningstar, Lotus Press, P.O. Box 325,
Twin Lakes, WI 53181.©1995 All Rights Reserved.
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