Tea for Yoga, Please

Yoga and tea both represent and share a modern-day acknowledgement of ancient roots through daily practice and ritual. While many 21st century workouts emphasize efficiency and going over the top, yoga energizes and builds strength by encouraging people to consciously pressing the pause button and going within. Similarly, tea stands in contrast to the coffee culture by encouraging balance and slowing down. The common threads of tea and yoga are at the foundation of a holistic approach to self-care. There are also a number of physiological reasons why yoga practitioners turn to tea.

Enhance Your Yoga Practice with Tea

Tea can help us relax and focus at the same time. It contains a unique amino acid called L-Theanine, which works as a relaxing agent without inducing sleep. L-Theanine is particularly prevalent in white and green teas.

White tea was a preferred beverage in Zen Buddhist meditations, during which monks had to stay just barely awake, but focused, for long periods of time.

It’s not by coincidence that matcha – a powdered form of green tea – is the revered choice served in Japanese tea ceremonies for a harmonious and tranquil experience of sensing stillness and living in the moment. Harmony, respect, purity, and peace, the four components of the Japanese tea ceremony, are consistent with the underlying principles of mindfulness and conscious living on and off the mat espoused in yoga. Doing a tea ceremony before or after yoga is a beautiful and easy way to enhance a practice.

Stress-Relieving Properties of Tea

Tea can also help you de-stress faster. Studies have found that, following a stressful event, the levels of the stress hormone cortisol drop much faster after drinking black tea. When entering a yoga space, one of the challenges is getting out of the head and into the heart. Tea can accelerate this process. It invites all the senses – sight, aroma, sound, taste and feel – and can support entry into the right mindset for yoga.

Just the experience of brewing and sipping a cup of tea helps to ease one into a sense of meditative practice. Different tea and herbal aromas open up nasal cavities to enhance breathing, and the warming effect of the beverage helps to set the right mood for relaxing and calming the body for yoga or meditation.

Which Teas Are Best for Yoga?

Either working with the energy-boosting qualities of caffeine or limiting its intake are important considerations for many yogis. So, we’ll approach this topic by caffeine content.

A cup of strong black tea contains about half the caffeine of a cup of coffee. Going to yoga class in the morning can feel like getting a natural dose of caffeine. It invigorates the body and can help a person reduce their morning caffeine intake. After yoga, the body is rejuvenated, and the mind is relaxed. When the mind is at peace while feeling invigorated, cravings for caffeine are lessened. In fact, sipping tea after doing yoga or meditating will prolong the benefits of the stress reduction achieved in the practice longer into the day. Tea’s naturally relaxing effects will also help ease the transition back into the more chaotic environment of modern living.

Masala Chai

Traditional yogic tea is a variation of an Indian masala chai. This has a strong black tea base, spiced with masala, which is some combination of: cinnamon, cloves, ginger, cardamom, black pepper, fennel and/or star anise. Chai is prepared in simmering milk, and usually sweetened. Chai tea has about half the caffeine as a same-sized serving of coffee.

Green Tea

Green and white teas are excellent all-around choices for both before and after yoga and meditation. They contain low to moderate levels of caffeine, about 1/10th to 1/5th that of a serving of coffee. For a yoga practice with an emphasis on the physical aspect of the asanas, green tea is a natural source of antioxidants, which can help reduce inflammation down. Green tea is also ideal as both a pre-practice and restorative beverage.

White Tea

White teas are a favorite for meditation and can be enjoyed either hot or cold brewed, depending on the climate and the mood. They’re also an excellent choice for meditative activities like journaling or taking intentional time out to think.

Pu’erh Teas

Pu’erh are aged and fermented teas. They come from the wild jungle area in Yunnan, China, which is the birthplace of tea. And even though pu-erh does contain about half as much caffeine as coffee, these teas are particularly grounding and provide a steady energy over an extended period of time. This makes them a favorite choice for post-meditation or yoga, before leaving the practice space.??If you prefer to opt for a caffeine-free herbal teas, energizing selections for transitioning from practice back to the outside environment include lavender, mint, and ginseng, or blends which contain these herbs.

Try Turmeric After Yoga

Turmeric is another excellent choice for its anti-inflammatory effects following an invigorating practice. Traditional Ayurvedic medicine features recipes for a beverage with an array of purported health benefits called “golden milk” that contains turmeric, chai tea spices, and ghee.

The vibrant yellow color of this drink comes from curcumin, the active ingredient found in turmeric. Curcumin contains potent anti-inflammatory properties.

A recipe for a delicious, filling and nurturing dairy-free version of this ancient beverage follows. It embraces the concept behind energy-boosting bulletproof coffee, but is adapted for those who prefer a soothing caffeine-free latte. Using high-quality fats in this recipe can help boost the bioavailability of turmeric.

Bulletproof Turmeric Tonic Recipe

Yield: 1 serving

Ingredients:

2 rounded tsp turmeric, turmeric mix or blend, or tea sachet
15 oz boiling water
1 tbsp coconut oil
1½ tsp flax seed oil

*recommended: The Tea Spot Turmeric Tonic or The Tea Spot Turmeric Tonic Tea Sachet (with ginger, sarsaparilla, turmeric, and nettle)

Instructions:

Place 2 rounded teaspoons (or one tea sachet) of Turmeric Tonic and 15 oz boiling water in steeping mug and steep for 8 minutes.

Remove strainer.

Pour liquid into high speed blender with coconut oil and flaxseed oil.

Blend on high for 30 seconds.

Open lid carefully – it’s hot!

Pour back into empty steeping mug and enjoy warm.

Yields a single 16 oz serving.

Maria Uspenski

Maria Uspenski is the founder of The Tea Spot, where her mission is to empower healthy living through tea. The Boulder, Colorado-based company, consistently recognized as a “Best For The World” B-Corp, donates 10% of all sales in-kind to cancer survivors. She is the author of Cancer Hates Tea and was recognized at the Top Tea Health Advocate at the 2017 World Tea Expo: theteaspot.com

www.theteaspot.com

The post Why and How to Pair Tea and Yoga appeared first on LA Yoga Magazine - Ayurveda & Health.

Moringa: A Subtropical Tree that Strengthens Personal and Planetary Health

If we were to design the perfect superfood plant, something that is drought-resistant, can replenish the soil, nearly all of the parts of the plants are edible, is full of a wide array of vitamins and minerals, and is even a rich source of plant-based protein, we just might be describing the semi-tropical tree Moringa.

Red Carpet Superfood

These days, Moringa is receiving red carpet exposure and a growing spotlight in health and scientific circles because of its reported medical and nutritional benefits, as well as status as one of the worlds “Superfoods.” From the scientific literature to features in fashion mags, people are asking if Moringa is the next kale. Whether it is the kale for the new millennium or just what we need, this bitter leaf is being used in protein powders, teas, drinks, bars, and supplements from a variety of companies.

Moringa oleifera belongs to the Moringaceae family and is commonly known as the drumstick, horseradish, and Ben oil tree. It is a fast-growing tree with thick, whitish bark and droopy, fragile branches with long, green, oval-shaped leaflets. Although native to India, it is cultivated extensively in tropical and subtropical areas in Asia, Africa, and South America, and has been used throughout history by the Romans, Greeks, and Egyptians. While Moringa is typically not cultivated in North America, it can be found in Hawaii.

Due to its popularity, Moringa is being grown in warmer areas of the US, including Southern California. There are at least a dozen different varieties of the Moringa tree, but the Moringa oleifera is by far the most widely cultivated. It is sometimes referred to as the “miracle tree” because it is capable of growing in depleted or dry soils where many other types of plants or trees cannot survive. As it progresses through its lifecycle, it helps replenish diminished minerals and nutrients, restores fertility to the soil, and even filters water.

All parts of the Moringa are used

• Roots, stems, and leaves are the most potent sources of antioxidants, phenolic compounds, amino acids, and macronutrients.
• Seeds and flowers are high in protein and fatty acids and are used to supplement proteins in diets.
• Seeds and flowers can be steamed, roasted, or boiled and can be used for water purification systems.
• Pods (often called “drumsticks”) look similar to a green bean and are used extensively in cooking.
• The pressed oil “Ben oil” is used in skin care products, medications, and supplements.

Try Moringa and Kale Hummus

Are you looking for a creative and delicious recipe that incorporates Moringa powder? Try this Kale and Moringa Hummus for a protein- and nutrient-rich side dish or appetizer.

Nutritional Content

Moringa has an unusual flavor that is similar to asparagus and horseradish and is used extensively in Indian cooking and medicine. It is a powerhouse of nutrition that includes the amino acids isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine, as well as vitamins A, B, B1, B2, B3, B5, B6, B12, C, D, E, K, and folate. Additionally, Moringa has high levels of calcium, chromium, copper, fluorine, iron, manganese, magnesium, molybdenum, phosphorus, potassium, sodium, selenium, sulphur, and zinc.

Ayurvedic Energetics

Ayurveda analyzes foods, spices, herbs, and beverages by their energetics. Moringa contains the pungent and bitter tastes, is heating in nature, and has a pungent aftertaste-effect on the body. Furthermore, it is considered to be light, dry, piercing and firm, balances the Vata and Kapha doshas and can possibly increase Pitta dosha. The precise medical benefits are continually being studied and published, but Ayurvedic medicine has been using Moringa since 2,000 BC.

Moringa’s biomedical actions include its effects as a digestive, carminative, laxative, adaptogen, immune modulator, alterative, bronchodilator, cardiotonic, emollient, analgesic, and anthelmintic. This plant also acts as an anti-allergen, anti-arthritic, anti-cholesterolaemic, anti-inflammatory, anti-oxidant, anti-tumor, anti-fungal and anti-bacterial.

How Much Moringa to Use for Medicine

The maximum recommended dosage of Moringa powder for a 150 pound person would be approximately 18 grams per day (8 teaspoons). It is recommended to start by taking 1-2 teaspoon per day for 3-5 days, monitor its effects, and then slowly increase the dosage over a couple of weeks if required.

When Not to Take Moringa

Some of the contraindications of using Moringa include gastritis or sensitive stomach disorders, and during pregnancy, menstruation, and while lactating. Moringa is high in potassium, calcium, and iron and should be avoided if someone has kidney disease, is on dialysis, or is on a restricted diet prescribed by a doctor.

Finding Moringa

Until recently it was not easy to find fresh Moringa locally in Los Angeles, but it is becoming more common. In addition, a number of companies are making Moringa powder available, and are developing products that contain Moringa for its potent nutritional value. Click here to read more about Moringa Sources.

Jeff Perlman

Jeff Perlman is a Clinical Ayurvedic & Pancha Karma Specialist, Certified Iyengar Yoga Instructor, Certified Massage and Marma Therapist, a professional member of the National Ayurvedic Medical Association and a Cordon Bleu Chef.  He is available for private consultations. He leads annual trips to India. You can contact him at jeff@tsayurveda.com or visit his website: threeseasonsayurveda.com

www.threeseasonsayurveda.com

The post Superfoods Do Grow on Trees: The Miracle Moringa appeared first on LA Yoga Magazine - Ayurveda & Health.

History, Folklore, and Energetics of Salt

Salt is so much a part of our everyday life. So much so that we may not take the time to stop to think about the myth, magic, history, and varieties of this essential mineral found in a shaker on our counter. Throughout history, people have been paid in salt, battles have been fought over rights to salt, and communities have settled near easy access to salt. What we think of as salt is a combination of the two minerals sodium and chloride. Yet some of the less-refined Himalayan, sea, and other salts contain a number of additional trace minerals that are also essential for health. In Ayurveda, salt has a number of medicinal properties. While not all salt is created equally, all salt has an amazing story. We’re sharing some of this info in the following guide to salt.

History of Salt

There is much controversy about who, when and where the use of salt originated in history. But it is generally agreed upon that salt was in use long before the beginning of recorded time. Salt has played an essential and integral part of the world’s history. It is interwoven into countless civilizations as religious offerings, currency, food preservatives, and medicine. Salt is also used in many products and industries.

Salt was first documented in China around 2700 BC in the first treatises on pharmacology. It was seen in Egyptian artifacts around 1450BC. The Morton Salt Company states that the first written reference to salt appears in the Book of Job from the Old Testament around 2250BC, and there are 31 other references in the Bible. It is believed the Phoenicians (300-1500BC) proved to be masters in the extraction and trading of salt. But it was the Romans (31-476BC) who exploited the processing of salt and subsequent trade in a worldwide network.

The Salt Routes

As one of the first exchange commodities, the first “salt routes” were established allowing merchants to transport and sell salt to countries where it was not being produced. In turn, this gave rise to new cities and the construction of roads. Such is the case of Salzburg, Austria, which is defined as the “city of salt,” and Salaria, which is “the road of salt” in Italy.

Salt in the New World

The first documented salt production in the New World was by the Onondaga Indians in New York state around 1650. But it is believed that Native Americans had actually been making salt for over 500 years. During this time, salt was created by boiling brine from salt springs and then drying it in the sun. This method was used extensively during the time of the development of the American Constitution and the Civil War.

At the time of the American Revolution, the British government assigned the first patent for salt production to Samuel Winslow of the Massachusetts Bay Company with the understanding that he was not to supply salt to the American rebels. After the Revolution, the Land Act of 1795 included a provision to prevent monopolies like this.

Drilling for Salt

Around 1800, the method of drilling was considered the most efficient. But in more modern times there are three primary methods to harvest salt. The first is the conventional shaft mining of solid rock salt. The second method is solution mining where water is pumped underground dissolving solid salt and then pumping out the salty brine and drying and crystalizing it. And the third method extracts salt from oceans and saline lakes and then uses evaporation to isolate the mineral.

The Ditch that Salt Built

In 1825, the famed Erie Canal opened and was referred to as “the ditch that salt built,” solving many transportation obstacles at the time. In 1864, salt played a vital role in the Civil War when Union forces fought a 36-hour battle to capture Saltville, Virginia, the site of a salt processing plant essential to sustaining the South’s armies.

Industrial Uses of Salt

In 1807, Humphrey Davy separated salt into its chemical components of sodium and chloride (NaCl). At the time this did not have much importance. But his achievement has become the bedrock of many industries and products. These include: hydrochloric acid (used to make PVC), chlorinated hydrocarbons (used in dry cleaning), sodium carbonate (used in water softening), sodium sulphate (used in washing powders and baking soda), sodium phosphate (used by bakers to lighten and soften bread and cakes), and sodium hydroxide (used in the pulping of wood for making paper).

Salt Trivia

In 1900, the Morton Salt Company came into existence and became the most recognizable name in American salt industry. Today, the US and China dominate the world’s salt production with a combined 40% of the world’s quarter billion tons of salt produced each year. An interesting piece of trivia is that one of the largest single uses of salt is for highway safety during the icy winter.

Salt Myths and Magic

There are many beliefs, religious customs, myths and magical rites throughout history involving salt. Many Europeans believe if you throw a handful of salt into a coffin before burial it will keep the devil away. And Buddhists believe that throwing salt over the shoulder before entering your house after a funeral scares off evil spirits. On the Sabbath, the Jews use salt as a remembrance of sacrifices in the desert. Before the Vatican II, Catholics placed salt on a baby’s lip at his or her baptism for purity.

In India, salt is a symbol of good luck that refers to Mahatma Gandhi’s liberation of India and symbolic walk to the sea to gather tax-free salt for the nation’s poor. In 1933 the 13th Dalai Lama was buried sitting up in a bed of salt for eternal purity.

Not Worth His Salt

The Bible has more than 30 references to salt. These include the well-known expression “salt of the earth” which refers to not being corrupted by sin as well as the expression “not worth his salt” which stems from the practice of trading slaves for salt in ancient Greece.

As a portable commodity, salt has long been a cornerstone of economies throughout history. Researcher MR Bloch believes that civilization began along the edges of the deserts where natural salt deposits formed. The first recorded war was fought near the ancient city of Essalt on the Jordan River because of the city’s precious salt supplies.

Salt as Salary

In 2200BC, the Chinese Emperor Hsia Yu levied one of the first known taxes on salt. The Romans used salt as wages for their armies. This was known as “salarium argentum,” the forerunner of the English word “salary.” In Tibet, Marco Polo noted that tiny cakes of salt were pressed with images of the Grand Khan and used as coins. And in France, Charles of Anjou levied the Gabelle salt tax in 1259, which financed the French Revolution.

Salt and Health

There is some controversy about how salt affects health. It should be noted that most negative reports relate to the use of “refined” salts which have been processed, eliminating minerals, and using additives to reduce clumping. When refined salts are ingested, sodium levels can rise as other electrolytes fall. This can increase the risk of developing kidney stones. It can also lead to increased blood pressure because of water retention.

Restoring mineral balance can be achieved by ingesting natural unrefined sea salts (Himalayan, Celtic and Utah Redmond salts), and absorbable minerals that supplement the diet. All of these can provide the needed electrolytes — calcium, chloride, magnesium, phosphorous, potassium and sodium. Electrolytes can balance water levels and acidity, protect against bacteria and harmful microbes, regulate body temperature, and contribute to healthy muscles and nerves.

Salt RecommendationsGu

It should be noted that the American Heart Association (AHA) recommends a low-salt intake of 1000mg/day for optimal cardiovascular health. But they admit that there is not much science backing this up. In 2011, a study published in the American Journal of Hypertension found no substantial evidence that lowering salt intake reduces the risk of heart attack, stroke, or death. And in 2014, a study in the Journal of American Medical Association (JAMA) cited similar findings. WebMD suggests salt intake of 2,400mg per day, adding that excessive use can lead to high blood pressure.

When monitoring sodium intake be aware that there are numerous ingredients that contain “sodium” or “Na” (the elemental name for sodium). Here are some of the salts found on ingredients lists: Disodium guanylate or inosinate, monosodium glutamate (MSG), sodium bicarbonate (baking soda), nitrate, citrate, chloride, diacetate, erythorbate, glutamate, lactate, sulfate, metabisulfite, phosphate and trisodium phosphate.

Guide to Salt in Ayurveda

According to Ayurveda, there are six salts (Saindhava, Samudra, Vida, Sauvarchala, Romaka, and Audbhida) that are used medicinally. Generally, all salt has the tastes of being salty and sweet with a hot potency and sweet aftertaste. These actions are beneficial and grounding for the cold, dry, light, and mobile Vata dosha (air/space elements). But can increase the Pitta (fire/water elements) and Kapha doshas (water/earth elements).

The one exception to this rule is the salt called Saindhava (aka Sindhjua). Saindhava is a Himalayan salt similar to Utah’s Redmond salt. Sindhjua has a cooling nature which can balance Pitta. It can be supportive for Kapha as it tends to cause less water retention.

In general, salt increases salivation and supports the processes of digestion, assimilation, and elimination. Salt promotes growth, strengthens muscles, moistens the body, and maintains electrolyte balance. In addition, it is soothing, balancing, and grounding for the nervous system.

From a medicinal standpoint salt has the following biomedical actions. It is alkaline, expectorant, demulcent, lubricant, laxative, emetic, water retentive, osmotic, irritant, and rubefacient (stimulates capillary circulation).

Guide to Common Salts

Mined Salts

Table salt: Refined salt with most minerals removed, available in plain or iodized forms. Iodized salt was introduced in the 1920s in cooperation with the US government after many Americans were found to be suffering from goiter (enlargement of the thyroid gland) caused by an iodine deficiency.

Kosher salt: A coarse salt which contains no additives. Kosher refers to the Judaic practice of using this salt to draw out as much blood from meat as possible before the cooking process.

Himalayan pink salt: Mined in the Punjab region of Pakistan. This is considered to be one of the purest forms of salt, containing 84 natural minerals and elements found in the human body. Pink salt is in Ayurvedic as a heart tonic, anti-diabetic, and for bone health.

Himalayan black salt: This salt is more purple and redder than black although its formal name, Kala Manak, translates to “black salt.” The color comes from the iron sulfide mineral greigite, and the pungent smell comes from its sulfur content.

Persian blue diamond salt: From the Semnan Province of ancient Persia (now Iran), it has flecks of blue from its mineral content.

Rock salt: Less refined than some other salts. It is grayish in color and used in ice beds for oysters, ice cream machines, and to encrust foods (meats, fish, and poultry) for roasting and baking purposes.

Redmond salt: Has a natural pink color and comes from a prehistoric salt deposit in Redmond, Utah. It is an unrefined and natural salt that contains 60 trace minerals and is free from additives.

Salts of Ayurveda

Saindhava (sindhjua): Also known as Himalayan salt. This comes from the Punjab region of Pakistan and is similar to Redmond salt. It is best suited for Pitta because of its cooling energetics.

Samudra: Sea salt that is heating in nature (but not overly hot so can be used in moderation for Pitta). It is purgative, alleviates colic and aids digestion, and is best suited for Kapha Dosha.

Vida: Has a slight alkalinity taste and is believed to be infused with the herb Amalaki or by burning wood, mud or dung in brick kilns for six hours. Best suited for Vata and Pitta doshas.

Sauvarchala (kala namak): A black sulfurous salt that is heating, light and pungent with the qualities of being a detoxificant, heart tonic, digestive and good for Kapha imbalances.

Romaka (sambar): Harvested in Rajasthan and is intensely heating and sharp with a pungent taste. Benefits Kapha as a purgative and diuretic.

Audbhida: This earthy alkaline salt is very heating and sharp and can have a burning, penetrating, and corrosive action. Relieves indigestion and ama (metabolic waste and toxins) and is good for Kapha when used with care.

Sea and Pond Salts

Sea salts: Come from evaporated sea waters and can be found either fine or coarsely ground, and are nutritionally superior because they contain trace minerals.

Italian sea salt: Produced along the coast of Sicily. Saltpans are filled with seawater in the spring and left to evaporate in the heat of the Sicilian sun and strong African winds.

Kona deep water salt: 78 percent sodium. Brought up from depths of about 2,200 feet off the Hawaiian coastline and then evaporated in the sun.

Alaska flake salt: Harvested directly from the seawater around Sitka, Alaska. It has a nice clear, brittle, flakey nature and is used in finishing dishes.

Fleur de Sel “Flower of salt”: Comes from the Guérande region of France, and is made up of crystals that form naturally on the surface of salt evaporation ponds.

Celtic salt: Harvested by a 2,000-year-old method of solar evaporation leaving less sodium chloride. Comes from the Celtic Sea marshes in Brittany, France, aka Sel Gris.

Hawaiian black lava salt: Derived from seawater that evaporates in pools on hardened lava flows, and then is mixed with activated volcanic charcoal. Considered a detoxicant.

Hawaiian Alaea red salt: Made from regular Hawaiian sea salt combined with the red volcanic clay Alaea. Said to have detoxifying properties and is lower in sodium content.

Cyprus black lava salt: Hails from the island of Cyprus in the Mediterranean Sea and are large pyramid-shaped crystals formed during natural solar evaporation. They are mixed with activated charcoal and look like actual pieces of charcoal with a very mild salt flavor.

Korean sogeum salt: Used in making kimchi, this salt is solar evaporated on a small island off the coast of Korea.

New Zealand Lake Grassmere salt: Harvested from the ocean and brought to the ponds near Lake Grassmere. And at the end of summer, the salt crust is lifted from the bottom of the ponds.

Mexican Sal de Gusano salt: Dried worm larvae toasted and ground with rock salt and chili peppers are used to make this traditional smoky seasoning.

Antarctic sea salt: Carried up the West Coast of Africa by the Benguela Current. Then passes through an underground aquifer on the way to being dried under the intense African sun.

Spring Salts

Epsom salt: Originates from a saline spring in Epsom, England with a natural balance of magnesium and sulfate (MgSO4). It is an anti-inflammatory, pain reliever, liver, and gallbladder detoxifyer, purgative, balances blood pressure, and relieves stress.

Varieties of Culinary Salts

Coarse/Grinder salt: Large-grained salt crystals mostly used in grinders as it has less moisture and resists caking. Used for pretzels and corn on the cob because it does not melt.

Flake salt: Lighter and reminiscent of snowflakes. Seawater is evaporated using open evaporating pans, and then the brine is slowly heated until delicate crystals form.

Pickling salt: Used for pickling and brining of foods. Does not contain any added iodine, anti-caking agents, or many of the trace minerals that cause discoloration.

Sour salt: “Citric acid” is not salt but is extracted from citrus and other acidic fruits such as lemons and oranges. It is used as a seasoning that is an alternative to NaCl (sodium chloride).

Smoked salt: Naturally smoked over wood fires without additives or flavorings.

Flavored salt: Contain natural and created flavorings. Examples are: Truffle, Red Thai Chile, and Chipotle.

Finishing salt: Specialty salts with a unique texture of crystals, a big crunch, and dissolve quickly. Examples of this salt are Flake types like Fleur de Sel.

Seasoned salt: Mixed with various herbs and spices. For example, garlic salt or onion salt.

Popcorn salt: A super-fine grind generally colored yellowish-orange.

Colored salt: A relatively new product, does not add flavor but is used as a novelty.

Jeff Perlman

Jeff Perlman is a Clinical Ayurvedic & Pancha Karma Specialist, Certified Iyengar Yoga Instructor, Certified Massage and Marma Therapist, a professional member of the National Ayurvedic Medical Association and a Cordon Bleu Chef.  He is available for private consultations. He leads annual trips to India. You can contact him at jeff@tsayurveda.com or visit his website: threeseasonsayurveda.com

www.threeseasonsayurveda.com

The post The Ultimate Guide to Salt appeared first on LA Yoga Magazine - Ayurveda & Health.

Spring into the Season with Spring Recipes

In our fast-paced, 24/7 culture, it is easy to shield ourselves from the natural rhythms of the day, month, or year. Everyday things like electricity, air conditioners, and even cars, keep us insulated from the external environment and distance us from nature. But the wisdom tradition of Ayurveda has long understood what modern science is now verifying. Our bodies flow in a circadian rhythm, influenced by the sun, moon and seasons. When we live in sync with these rhythms, we can experience optimal health. One of the ways we can do this is by integrating spring recipes, foods, and herbs.

The Season of Renewal

In nature, spring is a time of renewal and growth. Flowers emerge from the melting snow as the dormant, dark, winter weather is replaced by the cool, damp days of spring. The days become longer and brighter. Snow melts and streams swell with run-off. Our bodies assimilate this excess dampness which can lead to increased congestion in the sinuses, lungs, and lymphatic system. Spring colds, coughs, and allergies may leave us feeling sluggish and foggy. Everyone experiences these seasonal influences to some degree, regardless of their constitution or doshic balance or combination. Our bodies are working to shake off the lethargy of winter and prepare for renewal. To assist our bodies’ natural intelligence, we can transition to a diet that will facilitate gentle cleansing and rejuvenation.

Seasonal Spring Recipes

Ayurveda believes that opposite qualities will bring balance, and like qualities will create imbalance. Spring is similar to the energy of kapha (cool, damp, slow and heavy). Eating foods that have the opposite qualities (hot, dry, airy and light) will balance the seasonal influence. So during cool, damp weather when you are feeling congested and sluggish, add some foods to your diet with these qualities:

1. Pungent/spicy (garlic, green chilies, ginger, lemongrass, radish, watercress, onion, wasabi).
2. Drying (millet, mushrooms, polenta, barley, white potatoes, winter squash).
3. Light (sprouts, popcorn, beans, lentils).

In general, in this season, you want to minimize foods that are cold, heavy and damp (or that cause fluid retention) such as cheese, yogurt, milk, cream, sour foods (lemons, vinegar), salt, Vegemite™, oily fried foods, wheat, refined sugar, and red meat.

Understand that these lists are neither comprehensive nor rigid. Be creative, flexible and compassionate with your implementation of these guidelines. Ayurveda is about finding balance—if you are unhappy, that is not balanced.

Ayurveda and the Doshas

Ayurveda is an ancient system of medicine from India. It is founded on the principle that everyone has a unique energetic constitution made up of a combination of the doshas. There are three main dosha categories: vata, pitta and kapha. Elements are used as metaphors to describe the qualities of the doshas. In general, vata is associated with the element “air” which has the quality of dry, light, cold, and mobile. Pitta is mostly associated with the element of fire which has the qualities of hot, sharp, penetrating, and spreading. And kapha is associated with the elements water and earth, which have the qualities of being cool, damp, soft, slow, and heavy. Everyone is comprised of all the elements and all the doshas, but typically one or two elements and doshas will dominate.

The metaphoric energy that is used to describe our dosha can also be used to describe our environment, our food and our emotions (for example, chilies, the season of summer, and an angry boss are all related to the element of fire and pitta dosha). Ayurveda teaches us to recognize these energies and their influences on us so we can learn to make conscious choices to keep our bodies healthy, our minds calm, and our hearts full of love.

Red Lentil Lemongrass Soup

Makes 2 servings
Vegan, Gluten-free, Soy-free

The recipe is great for spring. The combination of lemongrass and pippali work together to support the body’s natural capacity to cleanse and rejuvenate. Pippali (also known as Piper longum or Indian long pepper) is a rejuvenating force that supports the respiratory system while soothing the nervous system. It is especially balancing for the energy of both kapha and vata. It is used in Ayurveda to support immunity and fortify the lungs. Lemongrass promotes cleansing of the lymphatic system and is soothing to the body and mind.

Ingredients

2 tablespoons sunflower oil
4 tablespoons ginger lemongrass paste
¼ teaspoon Himalayan salt
1 teaspoon organic pippali powder
2 plum tomatoes, peeled, chopped
2/3 cups organic red lentils or masoor dal
4 cups water
2 tablespoons lime juice (or to taste)
4 tablespoons cilantro (or to taste)
Julienned steamed Swiss chard or mustard leaves (optional garnish)

Instructions 

In a medium pan, warm the sunflower oil over medium-low heat.
Add the lemongrass paste, salt, and pippali powder.
Sauté until fragrant (about 30 seconds).
Stir in the tomato.
Add the lentils and water.
Bring to a boil, then reduce heat and simmer, uncovered for 10 minutes or until lentils are soft.
The lentils will lose their shape and become somewhat mushy.
Add the lime juice and cilantro.
For a creamy consistency, you can purée with an immersion blender.
Adjust lime juice/cilantro to taste.
Serve immediately.

Serving Suggestions

To reduce excess kapha, garnish with julienned steamed mustard leaves (which will add more kick to this dish). To balance pitta and vata constitutions, garnish with steamed Swiss chard.

Tips

Purchase lemongrass stalks and lime leaves at your local Asian market, then freeze extras in air-tight bags for later use. Pippali powder can be purchased at Indian markets or online sites that sell Ayurvedic herbs. Pippali can be used in place of crushed black pepper in most recipes or any time you want to lend some support to the respiratory system.

Ginger Lemongrass Paste

Makes 1/3 cup
Vegan, Gluten-free, Soy-free

This ginger lemongrass paste is ideal for balancing kapha during the spring or any time the weather is cold and damp. The ginger, chili, and lemongrass help to stoke the digestive fire, clear sinus congestion, and move lymphatic stagnation.

Add this paste to soups, vegetables, and coconut curries, or dilute with water to use as a sauce for fish, jackfruit, or tempeh.

Ingredients

1 tablespoon sunflower oil
¼ brown onion
1 lemongrass stalk, ends trimmed, tough outer layers removed
½ inch ginger root, peeled
¼ inch turmeric root, peeled (or 1/8 teaspoon turmeric powder)
½ Thai red chili, stem removed
1 small kaffir lime leaf, vein removed (or 1 teaspoon lime zest and ½ teaspoon lemon zest)
1 clove garlic

Instructions 

In a blender add the sunflower oil, onion, lemongrass, ginger, turmeric, chili, lime leaves and garlic. Blend to a thick paste. (Alternatively, you can do this with a mortar and pestle if you have the patience.)

Transfer to an airtight glass container and store in the refrigerator for up to two days.

Tips

Purchase lemongrass stalks and lime leaves at your local Asian market, then freeze extras in airtight bags for later use.

Make ahead

This lemongrass paste can be prepped up to two days in advance and stored in the refrigerator in an airtight container, which will make life a little easier if you are rushing to get dinner on the table.

Lemon-Potato Chard Soup

Makes 2 servings
Vegan, Gluten-free, Soy-free

Light and smooth, this purée of Swiss chard and potato is an easy tri-doshic lunch or dinner for spring. Swiss chard is less bitter and more soft than most leafy greens, making it a good choice for cooking that aims to balance all three doshas.

Ingredients

1 tablespoon sunflower oil
½ onion, chopped
½ inch ginger root, peeled, chopped
¾ teaspoon cumin seeds
¼ teaspoon turmeric
½ teaspoon crushed black pepper
Pinch ajwain
½ teaspoon Himalayan salt
½ russet potato, peeled, chopped
4 cups vegetable broth
1 bunch Swiss chard leaves, stems and middle vein removed and discarded
1 tablespoon lemon juice
pink peppercorn (optional garnish)
lemon slices (optional garnish)

Instructions

In a medium pan, warm the oil over low heat.
Add the onion, ginger, and cumin seeds.
Sauté for 2 minutes.
Add turmeric, pepper, ajwain, and salt; sauté for 1 minute.
Add the potato and broth.
Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the potato is soft. Add the Swiss chard.
Cover and remove from heat; allow the chard to wilt.
Transfer to blender and purée.
Ladle into serving bowls and garnish with pink peppercorn and lemon slices if desired.

Lois Leonhardi

Lois Leonhardi is a certified Ayurveda wellness practitioner, educator and author of “The Essential Ayurvedic Cookbook”. She trained under Dr. Lad at the Ayurvedic Institute in New Mexico and in Pune, India. She has over 20 years of training in holistic studies (Ayurveda, yoga and meditation). Lighthearted and compassionate, she listens to your concerns and creates realistic personalized programs to help you de-stress, detox and restore balance naturally. Sharing the wisdom of the mind-body connection and how to use food as medicine, she reveals the secrets of how to slow the aging process, increase energy and bolster immunity giving you the tools to heal yourself, feel better and look great. www.yogawithlois.com

www.yogawithlois.com

The post Spring Recipes to Support Renewal and Detoxification appeared first on LA Yoga Magazine - Ayurveda & Health.

Reishi is a tree fungus that is highly revered throughout the history of Asian herbalism. Its Japanese name, reishi, is most commonly used. In China it is called lingzhi, and the Vietnamese name is linh chi; all of which mean “soul/spirit mushroom” or “supernatural mushroom.” Reishi is said to support a long, vibrant and beneficial life, and has earned the titles “mushroom of spiritual immortality,” and “good luck herb.” Its Western botanical name is Ganoderma lucidum, so named for its shiny upper surface.

Polypore Mushrooms

Reishi is a member of a class of tree mushrooms called Polypores, due to their fine porous bottom surface, as compared to the gilled underside of most common and edible mushrooms. Polypore mushrooms grow in forests on dead wood. High quality, semi-wild ganoderma is grown outside on cut logs, and commercial varieties are cultivated in controlled environments on moistened rice, oats, hay, and other substrates, with varying degrees of quality (1).

Polypore mushrooms are generally not edible, as the cellulose is tough and fibrous, with a lignin structural matrix similar to cork wood. The fruiting body and mycelia are used to create reishi products, but the fruiting body is thought to be the most valuable part for health. Cracked spore and spore oil products are recently available, but I believe breaking the spore cell wall is destructive to reishi’s natural design and intention.

Polypore mushrooms include varieties of reishi that vary in color, and its many cousins such as Ganoderma oregonese, chaga (Inonotus obliquus), maitake (Grifola fronderosa), Phellinus lintaeus, and turkey tail (Coriolus versicolor). These mushrooms are found growing in many regions, with varieties of ganoderma occurring around the world.

Cultural Significance

Many studies have proven the effectiveness of polypores for supporting general immunity (2), and reishi is also said to enhance spiritual perception. Its illustrious reputation was cultivated over thousands of years of experiential observation, and a great deal of Asian art and literature has documented reishi as a spiritual herb, although modern scientific analysis has not yet developed the mechanisms to evaluate these properties.

Chinese folklore attests that one who takes reishi can attain immortality, and that regular consumption can “initiate benevolent cycles of health.” My favorite saying is that reishi is a “bridge between Heaven and Earth.” Reishi is said to imbue immortality when taken regularly. “Celestial Immortals” have been described throughout Chinese literary history. Many of these Immortals are still said to dwell in the high realms of China’s five sacred mountains. The Queen Mother of the West, China’s Matriarch, lives atop Kunlun Mountain and holds a reishi mushroom in her lap. Historic writings in the Shennong Bencao, possibly dating to 5975 B.P (before present) state that reishi can “prolong life so as to make one an immortal.” Ge Hong (1734 B.P.) created an elixir with gold reishi that was sought after by emperors. He stated that reishi could pertain to “an intermediate dimension between mundane and transcendent reality,” and that the mushroom could “produce geniehood.” Li Shizhen (437 Before Present) stated that it could “lengthen life to that of the Immortal fairies.”

The Science Behind It

Since discovering reishi, I have sought to decipher the possible biochemical pathways responsible for its purported spiritual enhancement and its ability to support long life. I began with the impressive modern research on reishi’s immune-supporting potential. Analysis reveals polypores contain a class of powerful polysaccharides called Beta 1-3-6 glucans, which are found to activate cytokines, special enzymes that penetrate and invigorate white blood cells, or macrophages ~ our body’s primary immune defense agents. When macrophages are empowered, the immune system will be engaged in cellular protection from anti-microbial activity through phagocytizing and general blood cleansing. Reishi also contains organic germanium (up to 6000 parts per million or PPM, and is high in triterpenes, also called ganodermic acids, which comprise the bitter component and are measurable as the therapeutic biomarker (3) (bitter is better).

When the body’s internal defenses are strong, we feel safer and more protected, which relieves the adrenals of the stress from worry and insecurity.

When the body’s internal defenses are strong, we feel safer and more protected, which relieves the adrenals of the stress from worry and insecurity. If we feel empowered, we are confident and willing to engage in life’s adventures. This optimistic attitude can brighten one’s light. Confident people will attract many friends and admirers, and in time, we become “The Light,” inspiring those around us. We then find we can help people, and we receive help. Thus, we unveil the “benevolent cycles of health” mentioned before.

Benefits of Reishi

We have long known that mushrooms benevolently affect consciousness. Reishi is not psychotropic and does not alter perception, yet it benefits mental clarity and helps instill a reverent attitude. Reishi enhances spiritual enlightenment, and seems to “weave us into the mycelial web of life.” The subterranean relationship of fungi with plants is called mycorrhiza. Humans attempted to sever ourselves from this relationship through disassociation with the ground (pavement, shoes, tires, etc.). Protracted taking of reishi appears to resuscitate our connection to everything else; plugging us back into our Earth. Nature is calling us to reunite for common survival, and that is why I believe reishi and other tonic herbs and superfoods are emerging in our consciousness that this time.

It is relatively simple to create and maintain the micro-environments and conditions for growing our own reishi, so it cannot be controlled, usurped, sequestered, or denied from us. Wild reishi is a worldwide phenomenon that could never be exhausted or endangered, therefore, we all have access to this life-changing messenger. By taking reishi, we could quickly experience the rapid unfoldment of our higher stage of evolution, which could metaphorically correlate with the Fourth Chakra energy of the Heart ~ the energy of giving. Of reishi’s five colors, the red reishi is associated with the heart. Curiously this is the variety that is revealing itself to us as we walk in the woods, and is even seen growing on trees in city streets.
The timing of this is impeccable for our advent into a higher phase of evolution, as Earth will not continue to provide the seemingly inexhaustible resources we have been used to consuming. As we take reishi, we understand our destiny as propagators and managers of life on Earth rather than simple usurpers and consumers. In our pending advanced evolutionary phase, we begin replenishing the fruits of Mother Earth. We will be required to redirect the majority of our activities to collective remediation of nature.

Read Rehmannia Dean Thomas’ discussion of reishi and astrobiology here. 

Our unfolding awareness of reishi carries the messages of this new empowerment. After 20 years of personal use and observation, I believe that taking reishi, along with other tonic herbs and a wholesome living-food diet, will provide the accelerated progression of our evolution into caring beings that live symbiotically with our planet. As more people take reishi, we may quickly and effectively adapt to and apply the changes that are immanent, and the Human race and our world will be healed and preserved.

References

1. Hennicke, F., Cheikh-Ali, Z. Distinguishing commercially grown Ganoderma lucidum from Ganoderma lingzhi from Europe and East Asia on the basis of morphology, molecular phylology, and triterpenic acid profiles. Phytochemistry July 2016, Vol. 127- 37
2. Mori, M. – compilation of numerous studies. The Cooperative Research on Ganoderma Lucidum (Lingzhi/Reishi). Wakan Shoyaku Botany, Tokyo Japan.
3. Watchel-Galor, S., Tomlinson, B., Beizie, I. Ganoderma lucidum (Lingzhi), a Chinese medical mushroom; biomarker responses in a controlled human supplementation study. British Journal of Nutrition (2004) 91, 263-269

Rehmannia Dean Thomas

Rehmannia Dean Thomas is President of Shaman Shack Herbs (shamanshackherbs.com) and creator of the online course on Tonic Herbalism (GateofLife.org). His books include Raw Chi, Shilajit; The Resin of Life, and Healing Thresholds.

www.shamanshackherbs.com

The post The Benevolent Consciousness of Reishi Mushroom: Spiritual Perception, Enhanced Immunity and the Energy of the Heart appeared first on LA Yoga Magazine - Ayurveda & Health.

The first time I heard of “kitchari” was during preparation for my first Panchakarma (the Ayurvedic cleansing and rejuvenation process) treatment at the Ayurvedic Institute in New Mexico.
Kitchari (pronounced kich-ah-ree and sometimes spelled khichadi) is a staple of Indian cuisine and Ayurvedic medicine. It was first used to nourish babies, the elderly, and the sick; it became the main food source during detoxification because it helps remove toxins stored in bodily tissues, restores systemic balance, has a high nutritional value with substantial protein, and is easy to digest.

The term kitchari is used to describe any dish made with a mixture of rice and beans and is sometimes referred to as Indian risotto. There are many combinations of legumes, rices, and grains that can be used, depending on your individual constitution, seasonal considerations, and digestive needs. At its purest form, it is a blend of hulled-split yellow moong or mung dal (beans), basmati rice, spices, and vegetables.

Ayurveda believes that all healing begins with the digestive tract, and kitchari can give it a much-needed rest from constantly processing different foods while providing essential nutrients. The blend of rice and split mung beans has the qualities of being cooling with a sweet aftertaste. Together they create a balanced food that offers a full array of essential amino acids, which are the building blocks of protein. Its mixture of spices is believed to kindle the digestive fire called agni, which can be weakened by overeating, poor food combinations, cold foods and drinks, illness and doshic imbalances.

Below are the basic ingredients of kitchari:

Ghee

Ghee is clarified butter and has been a staple of Indian cooking for centuries (it was first documented in the 17th century in the Ayurvedic text written by Bhavaprakasha). Ghee also transcends the cooking realm, often used in religious ceremonies and various healing arts in Indian culture.
“Ghee is sweet in taste and cooling in energy, rejuvenating, good for the eyes and vision, kindles digestion, bestows luster and beauty, enhances memory and stamina, increases intellect, promotes longevity, is an aphrodisiac, and protects the body from various diseases.” Bhavaprakasha
The process of clarifying butter is called rendering. When the butter melts it separates into three parts: the foam that comes to the top is water, the milk solids move to the bottom, and the pure fat in the middle is the ghee.

Ghee contains a balance of easy-to-digest essential fatty acids needed for healthy cells. The wondrous benefits of ghee may seem contradictory based on what we have heard about butter, but we know that it is the poor-quality fats found in some commercial butters (such as heat-treated, solvent-extracted, trans and hydrogenated fats) that cause the production of free radicals and damage cells due to oxidation, endangering our health.

Ghee is rich in antioxidants and aids in the absorption of vitamins and minerals from other foods, feeding all layers of the body’s tissues and strengthening the immune system. Some of the traditional Ayurvedic benefits of ghee include improving memory and making the body more flexible by lubricating the connective tissues.

Ayurveda believes that ghee benefits digestion because it is rich in butyric acid, a short chain fatty acid that nourishes the digestive cells and intestines, and is a natural anti-inflammatory and anti-viral.

Ghee is also used as a natural carrier for the nutrients in medicinal herbs. In Ayurveda, there are a number of remedies made from cooking or combining herbs with ghee. It is also used as internal oileation, which a process of ingesting increasing amounts of ghee over a series of mornings helping to pull fat-soluble toxins out of the cells and triggering fat metabolism, whereby the body begins to burn its own fat for fuel. This is one of the preparatory practices for the Panchakarma process.
Moong Dal 

Mung or moong beans are known in India as dal and were first domesticated in India around 1500 BC. They are small, cylindrical beans with a bright green skin. There are two main types of moong dal: one with the green hulls on, and the more easily digestible hulled and split yellow moong dal.
According to Ayurvedic food energetics, hulled-split yellow moong dal are sweet, astringent, and cooling in nature, they are balancing for all the doshas, and do not increase intestinal gas and bloating the way other legumes might because they are easier for the body to digest and assimilate.
These beans are a high source of protein and fiber supporting the balance of healthy blood sugar levels and colon regulation, and are considered highly effective in blocking the oxidation of LDL cholesterol particles due to their antioxidant properties. They are packed with vitamins A, C, K, E, B6, B12, thiamin, riboflavin, niacin, folate, pantothenic acid, and choline, and contain the following minerals : calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, manganese, and selenium.

Rice

There are many views on where rice originated in the world. In India rice was mentioned in the Vedas (first documents of India) around 5,000 years ago.

These ancient Ayurvedic writings refer to the use of rice and in current Ayurvedic thinking most use basmati or white rice because of its ease of cooking, digestion and assimilation in the body. Yes, it is true that brown rice (bran attached) does have a few more nutrients and roughage, but it is more difficult to digest especially during detoxification when the metabolism of the body slows down and the digestive strength weakens.

Rice, like most grains, is very low in the amino acids and is not a good source of protein on its own, but with the addition of legumes or lentils the combination is a complete protein, meaning that the rice/bean duo contains the nine essential amino acids that the body needs and cannot synthesize on their own. Animal proteins are “complete” in that they contain all nine essential amino acids, but plant foods need to be combined to make a complete protein.

White rice has a nutritional composition of about 90% carbohydrate, 8% protein and 2% fat. It contains Vitamin E, B6, thiamin, niacin, folate, pantothenic acid, choline, and the minerals calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, and fluoride.

Spices

The foundation of kitchari is the moong dal, rice, and ghee but the spices are its heart. When using combinations of spices and herbs, you not only make your meal delicious but you ensure proper digestion, assimilation, and elimination by incorporating their medicinal qualities and properties.
Ayurveda’s foundation is in the five great elements (ether, air, fire, water, and earth), which are understood by the 10 pairs of opposite qualities (gunas) found in our environment which include hot-cold, wet-dry, heavy-light, mobile-stable.

The three doshas (Vata, Pitta, and Kapha) are combinations of the elements and can be controlled or changed by the use of opposite qualities to reduce their natures. All spices and herbs have these energetic qualities along with biomedical actions that can affect and treat a specific dosha, bringing balance.

The digestive process starts as soon as food comes into contact with the tongue. The receptors on the tongue identify each of the six tastes (sweet, sour, salty, pungent, bitter, and astringent) which in turn stimulate the different stages of our digestion, assimilation, and elimination processes; stoke the digestive fire (agni); and help reduce ama (toxins from poor food combining, improper digestion as well as metabolic waste).

Most Ayurvedic spice blends start with a foundation of fennel, coriander, and cumin because of their basic digestive and assimilation qualities. You can add other specific spices based on their tastes and medicinal qualities to further balance your constitution and target individual concerns and conditions. Here are a few recommendations based on the three doshas: The Vata dosha requires warmth, wetness, heaviness and stability, so consider adding spices such as cardamom, basil, and/or rosemary. The Pitta dosha needs coolness, dryness, heaviness, and stability for balance, so you could include dill and/or mint. The Kapha dosha requires more heat, dryness, lightness, and mobility, so include mustard, cinnamon, and/or ginger. There are of course many more spices and herbs to consider using depending on your preferences and possible dietary or health needs.

Ayurveda believes that all disease and disharmony starts with disharmony in digestion; making an individualized spice blend is not only an inexpensive way to start affecting basic health concerns but is a way to introduce holistic health and medicine naturally and deliciously into your life.
Making spice blends usually requires having a dedicated coffee grinder for this purpose. If you are new to this I would suggest buying spices in powdered form instead. If you are not sure what your constitution is, the following tridoshic blend is balancing for all and can be assembled easily with spices found at your local store.

It is recommended and preferable when using spices to first cook them, in whatever oil you are using, in order to release their essential oils. For instance, when making kitchari or a stir-fry, place the fat or oil in the pan and cook the spices for a minute or two before adding the other ingredients. Using spices and herbs after cooking is fine and a good practice but cooking them will increase their medicinal attributes.

Kitchari for Cleansing

When considering doing a cleanse it is important to consider how your routine will affect your blood sugar levels. Many cleanses can over-purify the body by drinking only water, vinegar, infusions of pungent spices, juices, or by consuming only vegetables. This can strain and deplete blood sugar reserves, leaving you hungry and irritable, and possibly even instigating a low-blood-sugar headache.
The goal of any effective cleanse is to convince the body and the cells to burn stored fat and release toxins naturally. During an Ayurvedic kitchari cleanse you are eating a complete protein three meals a day; the blood sugar remains stable and there is no starvation response, which in turn does not create stress or anxiety. Your body will process and burn more fat and devote its energy to healing. You can safely subsist on kitchari anytime in order to build vitality and strength, as it helps balance all three doshas.

Jeff Perlman

Jeff Perlman is a Clinical Ayurvedic & Pancha Karma Specialist, Certified Iyengar Yoga Instructor, Certified Massage and Marma Therapist, a professional member of the National Ayurvedic Medical Association and a Cordon Bleu Chef.  He is available for private consultations. He leads annual trips to India. You can contact him at jeff@tsayurveda.com or visit his website: threeseasonsayurveda.com

www.threeseasonsayurveda.com

The post Kitchari: The Insider’s Guide to Ayurveda’s Classic Healing Food appeared first on LA Yoga Magazine - Ayurveda & Health.

Watermelon photographed by David Young-Wolff

Cooling Watermelon

Summer is the perfect time to be outdoors, but with the hot temperatures it’s also important to stay healthy and hydrated. In Ayurveda, the summer season is considered to be the pitta season. The pitta dosha is associated with heat, which can exacerbate imbalances related to excess heat with signs such as skin rashes, gastroesophageal reflux, and an irritable mood. Cooling foods like watermelon are great ways to balance the pitta dosha in this season.

Read more about Watermelon

Read more about watermelon, including how to find a ripe fruit. 

Health Benefits of Watermelon

Watermelon is not only a cooling, pitta-balancing fruit; its mineral-rich, 90% water content makes it a wonderful way to stay hydrated in the summer heat. This sweet fruit’s vitamin and mineral makeup includes potassium, magnesium, copper, Vitamin B1, Vitamin B6, and the antioxidants Vitamin C and lycopene. A newly researched amino acid called citrulline found in watermelon may help prevent excess fat cell accumulation. Research studies have also shown that watermelon can help reduce high blood pressure and even decrease muscle soreness and speed up recovery after physical activity. Watermelon’s benefits go beyond its delicious fruit. Use the inside of the rind on the skin to help cool a sunburn. You can even add the mineral-rich rind to infusions and juices. Eat the seeds for a protein-packed snack. Watermelons absorb everything in the water in the vicinity of the plant so choose organic.

Watermelon mint cooler made by Pam Young-Wolff and photographed by David Young-Wolff.

Eat Watermelon when it is Ripe

According to Ayurveda, it is important to eat fruits when they are most ripe as they are more easily digested at that time and eating them can even help increase ojas (a byproduct of digestion that enhances immunity and vitality). Since ripe watermelon is quickly digested it is recommended to eat it alone (although a bit of mint encourages overall balance). As always, mindful eating is key to help balance our minds, so take the time to enjoy the moment while eating this sweet treat.

This hydrating watermelon drink contains mint, another pitta-balancing herb.

Watermelon Mint Refresher

Ingredients

3 cups diced watermelon
5 fresh, washed mint leaves
Mint leaf garnish

Directions

Place ingredients into a blender and blend until smooth.
Garnish with fresh mint leaf and serve cool.

Aunna Pourang

Aunna Pourang MD is a medical doctor, author and certified yoga teacher who practices integrative medicine and Ayurveda in Los Angeles: draunna.com

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