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.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)
- 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 constitu-
tions, 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. Pip-
pali 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-freeT
his 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.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 ⅛ 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- 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 air tight 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 air-tight 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 air-tight container, which will make life a
little easier if you are rushing to get dinner on the table.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. http://www.yogawithlois.com
instagram.com/yogawithlois/ facebook.com/LoisALeonhardi
Read more recipes online at layoga.com