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Ayurveda News - Issue 3
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How to Balance the Summer Heat
Kate Bentley, M.A. Ayurveda, Ayurvedic Practitioner
Ayurveda views nature as a continuous process of creation, destruction and rebirth, which our human bodies are not separate from. This eternal dance of waxing and waning energies, constantly on the move is part of who we are and how we function. These biological rhythms affect all that we do, including sleep wake cycles, digestion, moods and reproductive patterns.
So when we think about summer we have to consider the sun! This is a time when its energy is increased and there is warmth and lightness as the moisture in our bodies from the previous winter and spring dissipate and give way to more heat and dryness.
Summer is a time of higher energy. In summer time the sun ripens the fruits on the trees and nature provides us with this quick energy producing fuel (carbohydrates) to help us get through the busiest time of the year. In the past, in a four-season climate, we harvested our fields, gardens and forests before the rains and snow began again. We had to be productive during this time or we would not have survived.
Ayurvedically, summer is considered ‘Pitta’ time of the year. Pitta in your constitution or mind/body type means you are more sensitive to heat and can feel aggravated by too much sun. This external heat from the sun accumulates in our bodies during the summer months, specifically in the digestive system, liver, heart, blood and skin.
Symptoms of excess pitta or heat in the system include: skin temperature that is on the warmer side, feeling irritable, angry or competitive, heart burn or hyper acidity, rashes, acne or itchy skin, looser or more frequent bowel movements, inflammatory responses, not being able to fall asleep, or waking up during the night around 1-2 a.m.
AYURVEDIC SUMMER RECOMMENDATIONS
Aligning us with the laws of nature, Ayurveda recommends seasonal diet and lifestyle regimes for seasonal changes. In summer if you are a pitta type, it is best to limit citrus and other sour fruits, garlic, onion, salt, sour dairy products like yogurt, spicy food, fried foods, alcohol and stimulants as these all increase heat in the body. Pitta types are also sensitive to and should limit vegetables in the nightshade family, which includes all types of peppers, eggplants, potatoes and tomatoes.
Diet in the heat of summer for pitta types should consist of more sweet, bitter and astringent flavors and be light and easy to digest. Sweet and bitter vegetables include asparagus, broccoli, cooked carrots, cauliflower, cucumber, green beans and leafy greens. Ripe juicy fruits, like melons, sweet wholesome grains and organic raw milk all reduce heat in body. Choose spices that are not too heating, like turmeric, cumin, coriander and fennel. Cucumber water, cool mint teas and cilantro all help alleviate heat and burning in the body. For quick relief from acid indigestion or heart burn drink pure coconut water or pomegranate juice. Rose and sandalwood are ideal scents for soothing an irritated mind.
These recommendations are for summer heat (pitta) accumulations and are particular to the general idea of summer and certain body types and may not be advisable for all people. Here on the Central Coast we get enough fog to keep us cooler and calmer and diet and lifestyle can be adjusted accordingly.
Article by Kate Bentley
Certified Ayurvedic Practitioner
Member of National Ayurvedic Medical Association
Clinic Manager – Mount Madonna Institute, College of Ayurveda
vestrivas@cruzio.com
Alumni Spotlight
Julie Cerrato, PhD, AP, CYT, CAT ~ Certificate Graduate
Greetings All,
It is with great joy, much gratitude and fond memories that I am able to reconnect with you via this amazing MMI newsletter! Since our graduation in September 2009, my studies in Ayurveda have expanded vastly and significantly shaped my ever-growing view on health and wellness in the Eastern and Western worlds. Shortly after graduation, I journeyed to India with my MMI mentor, Dr. Shekhar Annambholta, to complete a Pancha Karma certification in Kerala and assist at an incredible Medical Camp for the poor that he set up in Tangatur. At the camp, we treated over 300 patients in the course of 4 days and saw first hand, many of the ailments and diseases we reviewed during the MMI Practitioner Certificate program. It was a one of a kind experience where I was able to observe clinic patients, work in the Ayurvedic pharmacy and connect with Ayurvedic physicians from India and around the world. It was also an opportunity to bridge the gap between new US practitioners such as ourselves and those in India; some of which I continue to collaborate with on a regular basis today. Overall, it was a most rewarding and unforgettable experience and I wish to return to assist in future clinics.
As a cancer biologist, my allopathic training has provided me with a sound scientific foundation for growth and assimilation with alternative medicine. My current integrative practice, Well-Being Integrative Health Consulting (www.well-beinghealth.com) has taken root in multiple alternative disciplines and calls upon conventional science & medicine as well as Ayurveda, Acupressure, Yoga & Aromatherapy to provide a well-rounded approach to nutrition and daily health. I operate bicoastally in California and in the NJ/Pennsylvania area and provide a multitude of services. In addition to my Ayurvedic practice, my love of Yoga, Aromatherapy and Acupressure has lead me to teach weekly Acu-Yoga classes and conduct various integrative workshops; some of which include Acupressure, Essential Oils, Ayurvedic Nutrition and PK Ayurvedic Massage.
One of my most favorite endeavors has been the development of my Ayurveda & Indian Cooking classes. Since so much of day-to-day wellness and disease prevention in Ayurveda stems from ahara & dinacharya, maintaining a balanced diet, lifestyle and environment becomes key for optimal health. Through some of my consultations, I discovered that people were eager to learn more about Ayurveda and that it was more easily understood via cooking. I’ve since developed short courses which include an Ayurvedic topic lecture, followed by a cooking class and meal. Each class is a unique experience as different groups learn about Ayurveda, share their viewpoints and experiences and enjoy home-cooked organic, seasonal food.
As a product of my Ayurvedic cooking classes, I have been able to reach out and connect to a more mainstream audience in an effort to spread the wisdom of Ayurveda. I have recently paired up with Whole Foods Market (http://wholefoodsmarket.com/stores/princeton/cooking-classes/) to bring my Ayurveda Cooking classes to their culinary store programs. In addition, I was interviewed by NJ Italian Master Chef Joe Leone on his radio show Culinary Conversations (http://joeleones.com/radio.asp - Click on June 18th show 21.32 min in) about Ayurveda and Food Allergies. I look forward to further cultivating these relationships nationwide to make way for expanding Ayurveda in households across America. Last but not least, since much of my practice focuses on creating individualized, balanced, organic meal plans for my clients, I am frequently kitchen testing new recipes and am now in the process of creating my own organic food product line. In keeping with Ayurvedic food combining principles and focusing on food that is tridoshic or dosha specific, I hope to provide an organic, fresh food alternative to local markets.
Alas, my friends, I am eternally thankful for my time and experience at MMI and how it has enriched my life both personally and professionally. I trust you are well and look forward to growing further in my practice, hearing about each of your journeys and continuing to share Ayurveda with the world!
Many blessings to you all & namaste. Julie
Ayurveda Clinic
Affordable Internship Consulations - July 29-31
Improve energy, digestion, sleep, skin conditions, pms, women’s issues, mental balance and more!
Last chance to take advantage of our affordable student internship consultation packages. All consultations are supervised by Master Faculty member, Archana Rao, BAMS and include an initial 2 hr consultation with 2 follow-ups. All 3 appointments for $50.
> Schedule Appointment
Ayurvedic Pantry - Pitta Pacifying Pesto tossed with Squash & Zucchini Noodles
Recipe by Sorrel Weiss, MMI Student ~ A recipe to cool the heat of this intense and some would say "fiery" time of year.
"Sun is shining, weather is sweet. Make you want to move your dancing feet." As Bob Marley sings of
days like these, I am inspired to dance on over to my garden... As I look out over the promise land I
notice the sun is shining its light intensely on every little thing and encouraging nature to boldly
showcase its full expression in brightly colored blooms and grandiose production. So typical of a season
that is clearly Pitta dominant. And with that in mind I have created a recipe to cool the heat of this
intense and some would say "fiery" time of year.
With nature as my inspiration, here is my creation...
2 1/2 cups fresh cilantro, basil & mint
1/2 cup raw pumpkin seeds
handful raw almonds (to make suitable for vata, to increase bio-availabiliy of nutrients and reduce acidity, soak almonds overnight and peel)
2 cloves fresh garlic (for high pitta, replace with fresh ginger)
1/2 cup water
1/2 cup freshly squeezed lime juice
3 tbsp. olive oil
1 1/2 tbsp. agave nectar
sea salt to taste
Place all ingredients into a blender & blend on high until creamy.
Squash/zucchini noodles:
Chop squash/zucchini julienne style; to look like noodles. Blanch in boiling water until color brightens and tooth tender, less than a minute. Strain and rinse with cold water to cool.
Bringing it all together:
Toss noodles in pesto. Serve cool sprinkled with fresh coriander & a squeeze of fresh lime. Enjoy with a glass of cool minted-lime water – YUM!
> Download Recipe
Sorrel Weiss - cookingwithsorrel@gmail.com
Herbal Monograph - Rose
by Silvie Binga, MMI Student - Rose flowers are particularly good for reducing Pitta. They relieve heat, congestion of the blood and soothe inflamed surfaces.
[Ref.1 p.141]:
Plant Family Name: Rosaceae (Found as either Rosa Damascena or Rosa Centifolia)
Sanskrit Name: Shatapatri (100 petals)
Chinese Name: Yeu ji hua
Part used: Flowers.
Energetics: Rasa: Bitter, pungent, astringent, sweet
Virya: Cooling
Vipaka: Sweet
Effect on doshas: VPK= (may increase Kapha or ama in excess)
Tissues: Plasma, blood, marrow and nerve, reproductive
Systems: Circulatory, female reproductive, nervous
Actions: Alterative, emmenagogue, aphrodisiac, refrigerant, nervine, carminative,
laxative, astringent.
Indications: Amenorrhea, dysmenorrheal, uterine hemorrhage, inflamed eyes, dizziness, headaches, sore throat, enlarged tonsils
Precautions: High Kapha.
Preparation: Infusion (hot or cold), powder (250 to 1g), rose water.
Rose flowers are particularly good for reducing Pitta. They relieve heat, congestion of
the blood and soothe inflamed surfaces. Fresh rose petals can be macerated in honey or
raw sugar and used for sore throat or mouth sores; or they may be taken with warm milk
as a mild laxative for Pitta individuals.
Rose water can be prepared by boiling fresh petals and condensing the steam into another
vessel. It opens the mind and heart and is cooling and refreshing to the eyes. Rose is a
well known flower of love and devotion of Bhakti and of Puja, of devotional worship.
The lotus of the heart is a rose.
As a tonic, rose flowers combine well with shatavari. For regulating menstruation, they
combine well with safflower or hibiscus.
Specific uses of Rose
As assistant to the aloe powder [Ref.1 p. 101]:
Aloe powder is a powerful laxative that must be used in small amounts. The powder’s taste is nauseating and so it should be taken in capsules. The powder can also cause severe griping and should be taken with a carminative herb like turmeric or rose flowers.
Synergistic to the hibiscus flowers [Ref.1 p. 125]:
Hibiscus flowers are an important part of all devotional ceremonies and have a similar energy to lotus flowers and rose flowers, the last of which they combine well with for most purposes.
Synergistic to raspberry leaves [Ref.1 p. 139]:
For menstrual complaints raspberry combines well with rose flowers and hibiscus flowers.
To promote menstruation [Ref.1 p. 226]:
Take a teat of equal parts safflower and rose flowers 1-2 tsps.
Pitta type constipation [Ref.2 p. 179]:
If constipation is due to emotional causes release of anger and letting go of stress is necessary. In India a rose confection is used for this purpose to stimulate evacuation.
Pitta type PMS [Ref.2 p. 247]:
The use of fragrances and incense is recommended such as jasmine, rose, sandalwood and gardenia.
Pitta type amenorrhea [Ref.2 p. 249]:
Pitta type delayed menstruation is usually mild and can be treated by common herbs like turmeric or saffron in warm milk. Good herbs are rose, cyperus, dandelion, and other cooling emmenagogues.
General treatment of fevers [Ref.2 p. 270]:
In initial fevers, do not drink cold water as it tends to drive the fever deeper into the body. A cold water sponge bath can be applied to the head and limbs if there is need to cool down the body. Rose water sprinkled over the head and sandalwood oil applied to the forehead are cooling.
Eye diseases [Ref.2 p. 312]:
Most inflammatory diseases of the eyes such as conjunctivitis are Pitta disorders and treated like infections. Chamomile, chrysanthemum, and rose flowers are good herbal eyewashes for pain, irritation or inflammation. Put a cool infusion of the herbs into the eye with the help of an eyedropper.
Psychological unrest [Ref.2 p. 323]:
For calming the mind and improving the psychic atmosphere, incense is important. Rose calms and nourishes the heart as does lotus.
Herbs to nourish the heart and promote positive emotions may also be necessary to calm the mind. These include shatavari, saffron, rose, lotus and licorice, particularly as prepared in milk decoctions. They are good for balancing negative Pitta (fiery) emotions and for calming Vata (airy) sensitivity.
Pitta type anxiety [Ref.2 p. 327]:
Pitta type anxiety usually occurs from an unwillingness to let go. Pitta types want to control their lives and circumstances and feel anxiety when this control is somehow lost or diminished. The best herbs are gotu kola, jatamamsi and skullcap. Flower fragrances like rose and jasmine can help settle the heart.
Pitta type anger [Ref.2 p. 328]:
Anger usually accumulates in the liver and gives rise to heat and inflammation and other Pitta problems. Anti-Pitta nervines are recommended along with flower fragrances like rose, jasmine and lilac.
Kundalini disorders [Ref.2 p. 339]:
Essential oils such as sandalwood, rose and lotus should be applied to the top of the head, the third eye and navel chakras.
Essential oil therapy according to the dosha [Ref.2 p. 394]:
Best for Vata are warm, stimulating essential oils like camphor, wintergreen, cinnamon, musk, galangal or cyperus, combined with calming, nutritive and grounding oils like sandalwood, rose or jasmine. Both kinds do better added to heavy oils and tonics like used in a sesame oil base.
Pitta types enjoy fragrant flowers as most flowers have cooling and calming properties. Good flowery oils for Pitta include gardenia, jasmine, rose, honeysuckle, violet, iris and lotus.
References
1. “The Yoga of Herbs” by Dr. David Frawley and Dr. Vasant Lad
2. “Ayurvedic Healing – A Comprehensive Guide” by Dr. David Frawley