Ayurveda - Fall and Winter
Fall and Winter - Eat Seasonal & Stay Healthier
In Ayurveda, there is a great emphasis on eating seasonal fruits, vegetables and grains and changing our lifestyle with the change of season, this is called Ritucharya. Each season has a different effect on our minds and bodies. Just imagine sipping a hot cup of tea in the middle of the summer when the temperatures in the atmosphere is rising higher and think of sitting in a house near a winter snowing mountains and trying to enjoy an ice cream. How does your body react ? Sounds very unappetizing at the same time your body and mind doesn't feel very well about it. There is a reason why your body reacts in a different way with different food items in different seasons. Different types of food help your body get back into balance during different times of the year. So when you eat out of sync with nature even if you eat an otherwise "healthy diet" the consequences can include a compromised immune system unhealthy weight loss or gain and you may also experience irritated dry skin and poor hair quality, skin quality and even an increased risk of more illnesses. Eating in accordance with the season doesn't just make you feel good in the movement but it is a powerful preventive health measures as per Ayurveda.
Ritucharya is Characterized by four seasons in US, unlike India’s weather which has six seasons. But the principle remains the same as those and go through a cycle of accumulating, aggravating and palpitating in different seasons and we have to balance them with our diet and lifestyle.
We have now entered into fall season and close to approaching winter. Vata (air and ether element) Season runs from autumn and early winter to mid September right up to January. Kapha ( earth & water element) season takes place from February to may and Pitta (fire & water) season is June to mid September. However we should always take our cues from nature for instance in northern states, winter season is longer. According to the holistic system of Ayurveda, Vata is ruled by the elements of air and ether which tends to increase in the fall. Vata qualities are cold, dry, light mobile and erratic. You will also see the similar qualities manifesting in nature – the leaves are getting brittle and dry, the temperatures are dropping. These are the few symptoms that the nature is indicting to us for the change in diet and lifestyle.
Following are few symptoms that indicates your Vata is gaining too much momentum and causing various illnesses #fallandwinter
♦ Dry lips, dry skin, dry scalp, and dry nasal passages
♦ Gas, constipation, bloating
♦ Earaches, headaches, tinnitus
♦ Insomnia, broken sleep, waking up with dry tongue/throat
♦ Sensitivity to cold, cold hands and feet
Here are some wonderful lifestyles and diet changes that can help prevent the aggravation of Vata during this fall and winter #fallandwinter
♦ Abhayanga – give yourself (entire body)a warm oil massage in the morning and have hot water shower. As per the season, sesame oil is recommended, and if you are experiencing lot of aches and pains, You may use the Ayurvedic Mahanarayan oil(not more than twice a week ). This will reduce anxiety and excess Vata.
♦ Drink hot teas made from the following herbs.
1. Ginger tea.
2. Cumin fennel tea.
3. Chamomile tea.
4. Carom seeds/ celery seeds and Cardamom tea.
5. Rosemary tea.
6. Cinnamon tea.
7. Lemongrass and mint tea.
♦ Eat a vegetarian diet, consisting of seasonal roots and squashes. As they are rich in beta-carotene and vitamins such as A, D and C.
♦ Here is list of vegetables to be eaten during fall & winter.
Pumpkins, butternut squashes , carrots , beets , sweet potatoes, okra, turnips and some seasonal greens such as kale, chard rhubarb.(cooked).
♦ Most of the beans are high is Vata and generally cause bloating and gas if eaten in the Vata season. So keep beans off the diet as much as possible. Except Moong dal also known as moong beans are good for throughout the year. Among the grains - barley, finger millet's, pearl millet's, basmati rice, brown rice, amaranth, sorghum, whole wheat and oats are most suitable for fall and winter. Avoid raw foods and cold salads. Prepare more soups and curries.
♦ OILS - Sesame oil, almond oil, ghee, coconut oil high for temperature cooking and olive oil for light saute and making dips & chutneys for steamed/baked vegetables.
♦ SWEETENERS - Honey ( do not cook/bake with honey/or add into hot teas), jaggary, molasses.
Fall & winter, time for carrots & comforts!
Here is one simple seasonal recipe for this fall with vibrant colors and flavors!
Brownrice splatters with Gojiberry Fennel Dip
Ingredients for the dip:
1/2 cup gojiberries
1/2 cups almonds
1/2 coconut flakes
1 kashmiri lal mirch/1 teaspoon paprika
1 teaspoon fennel seeds
1 tablespoon of sesame oil/olive oil
1/2 teaspoon black pepper pods
1 teaspoon himalayan pink salt
1 tablespoon lemon juice
Boil all the ingredients except the almonds & lemon juice in one 1 and 1/2 cup of water 5-8 minutes. turn off the heat, let it cool down. Add the almonds, lemon juice and blend into a fine paste. dip is ready.
Ingredients for the Brownrice Splatters
2 cups of cooked brown rice
2 cup of cilantro
1/2 teaspoon black pepper powder
1/2 cup white rice flour
1/2 cup yuca flour/cassava flour/potato flour
1/2 teaspoon baking powder
1 teaspoon himalayan pink salt.
1/2 cup mini sweet peppers
1 teaspoon of lemon juice
sesame oil as needed to pan fry the splatters.
In a food processor, add all the ingredients and 1/2 of water and 1/2 cup of sesame oil, add the lemon juice to retain the color and flavors. Process until well combines. Add 2 tablespoons of sesame oil in a large pan and turn on the heat. Using a small serving spoon, add a spoonful of the sticky batter on the pan. Place few more, as many can fit int you pan with a 1 inch distance. wait until slightly brown and flip. Pan fry both the side and repeat the process for the rest of the batter. Make a humble prayer and offer it to the Lord and enjoy as late evening snack or dinner.
1/2 cup gojiberries
1/2 cups almonds
1/2 coconut flakes
1 kashmiri lal mirch/1 teaspoon paprika
1 teaspoon fennel seeds
1 tablespoon of sesame oil/olive oil
1/2 teaspoon black pepper pods
1 teaspoon himalayan pink salt
1 tablespoon lemon juice
Boil all the ingredients except the almonds & lemon juice in one 1 and 1/2 cup of water 5-8 minutes. turn off the heat, let it cool down. Add the almonds, lemon juice and blend into a fine paste. dip is ready.
Ingredients for the Brownrice Splatters
2 cups of cooked brown rice
2 cup of cilantro
1/2 teaspoon black pepper powder
1/2 cup white rice flour
1/2 cup yuca flour/cassava flour/potato flour
1/2 teaspoon baking powder
1 teaspoon himalayan pink salt.
1/2 cup mini sweet peppers
1 teaspoon of lemon juice
sesame oil as needed to pan fry the splatters.
In a food processor, add all the ingredients and 1/2 of water and 1/2 cup of sesame oil, add the lemon juice to retain the color and flavors. Process until well combines. Add 2 tablespoons of sesame oil in a large pan and turn on the heat. Using a small serving spoon, add a spoonful of the sticky batter on the pan. Place few more, as many can fit int you pan with a 1 inch distance. wait until slightly brown and flip. Pan fry both the side and repeat the process for the rest of the batter. Make a humble prayer and offer it to the Lord and enjoy as late evening snack or dinner.
