Ayurveda Way to Keep Cool and Calm in Summers

This summer, are you feeling overheated? Ayurveda might assist you in maintaining your calm. The 5,000-year-old “science of life” is founded on practical concepts that assist you in maintaining balance in line with the seasonal pulse.

Right now, it means finding practical methods to beat the heat—think of it as nature’s air conditioning. The summer months have a tendency to influence pitta, one of the three basic doshas, or constitutions, of which we are made up (the other two are Kapha and Vata). Excess pitta can manifest itself in the summer, with symptoms such as irritation, skin inflammation, and acid indigestion.

Tips on how to stay cool in the summer months

  1. Staying hydrated is one of the most important things to remember throughout the summer. Sure, that iced coffee may look appealing when the temps rise, but it’s not refreshing to the system, according to Ayurvedic principles. Caffeine is a stimulant as well as a dehydrator. Opt for herbal teas and coconut water instead.” If you want to chill your drink, use ice. Ice-cold liquids merely slow digestion and produce toxins in the body, commonly known as ama. The digestive fire in your digestive tract is in charge of transforming food into energy. Drinking cold is practically like extinguishing the digestive fire, resulting in a variety of health issues.
  2. Avoid meals that cause your body to heat up and become dangerous. Avoid sour foods, citrus fruits, beets, and carrots, which tend to raise your body temperature. To avoid clogging your system, limit your consumption of garlic, chili, tomato, sour cream, and salty cheese. Salads are good for you since they have a cooling effect, especially when consumed at lunch. Avoid eating dark meats since they cause your body to heat up.
  3. Always eat around lunchtime, when your digestive fire is at its peak (mid-day). Missing your lunch during the heat is equivalent to disturbing the pitta dosha, which makes you even more irritable and unpleasant.
  4. Just as drinking coconut water to stay cool is encouraged, so is applying coconut oil to the skin. On the skin, coconut oil is light, thin, and refreshing. It keeps the skin glowing and is useful for sun worshipers. As part of your daily regimen, massage 5-6 ounces of coconut oil on your body before having a bath in the morning. It has a relaxing, cooling, and calming impact on the skin. Sunflower oil can be substituted.
  5. Drinking hot liquids can aggravate the pitta dosha. This is why, in order to maintain equilibrium, you should always drink liquids at room temperature.
  6. It is usually best to work out first thing in the morning because it is the coolest time of the day. Exercising vigorously at other times of the day may cause the body to overheat and cause injury.
  7. Bring sandalwood, jasmine, and khus essential oils to your aid. They not only offer a relaxing perfume but they are also recognized to have cooling characteristics.
  8. The meals you eat also help to regulate the temperature. Contrary to common belief, hot, spicy meals should be avoided since they might overstimulate the system. Instead, fresh fruits and vegetables, salads—for example, melons and cucumbers—and herbs like mint and cilantro will keep you cool in the hotter months.
  9. It is also suggested to eat more lightly. And, while grilling is a favorite summer pastime, it is normally advised to avoid or limit the consumption of red meat, which also causes pitta distress. Try grilling veggies instead.

Ayurvedic Kitchen Staples to Keep You Cool and Calm in The Summer Heat:

  1. Fresh coriander, also known as Cilantro in the United States, is an excellent herb to use whenever you’re feeling hot and passionate. In Sanskrit, one of the synonyms for coriander is Hrdaya, which means “heart.” It is said to benefit both your physical and emotional heart and just the fragrance of it may improve your spirits. If you enjoy brightening up your dish, a garnish of cilantro leaves is for you. Unlike other spices that stimulate your digestive fire, cilantro stimulates your digestion while also cooling your body. You may make a cooling tonic by boiling water with coriander seeds (14 teaspoon seeds to 1 cup water) and drinking it throughout the day. It’s extremely comforting if you’re suffering from any heart-related problems, such as heartburn or acid reflux.
  2. Ayurveda places a high value on the medicinal use of ghee, so much so that numerous Ayurvedic scriptures devote an entire chapter to the clarified butter. It has long been regarded to aid good digestion and the associated mental health advantages. Ghee is also high in butyric acid, a fatty acid that promotes good immunity, cholesterol, energy, and elimination. Ghee is not only a nutritious food additive, but it is also extremely moisturizing to the skin when applied topically. Applying ghee to your face is a fantastic approach to relieve any redness or burning feelings.
  3. Coconut is delicious, nutritious, and refreshing, making it ideal for the summer. Coconut oil may be used in a variety of ways to counteract heat: Apply a tiny coating to your bare feet, ears, and crown of your head before bed, or lather it all over your body when you wake up, before breakfast, or your morning shower. You may also apply coconut oil straight to your skin anywhere you need moisture throughout the day, and it can be very beneficial after sunburn. ⁠ Don’t forget to moisturize your scalp. For a delightful self-massage, slather coconut oil over your head like shampoo. Incorporating coconut oil into your cooking can help calm the stomach, and when ingested internally, the oil has been shown to have anti-inflammatory properties.

How to keep your pitta pacified in the summer?

To keep Pitta in check, eat sweet, bitter, and astringent foods while avoiding salty, sour, and hot spicy meals. Rice and bread are examples of sweet foods. Cooling foods include milk, butter, and ghee. Pitta-balancing foods include fully ripe sweet juicy fruits like melons, cherries, grapes, pears, and mangoes, as well as vegetables like cucumber, broccoli, zucchini, and asparagus.

Reduce your intake of yogurt, sour cream, citrus fruits, and spicy foods like cayenne pepper. Avoid veggies that have a high heat level, such as tomatoes, spicy peppers, radishes, onions, garlic, and spinach. Cook with cooling spices like fennel, mint, and coriander, and cut back on spicy spices like dried ginger and mustard seed.

Foods that are liquid rather than dry, and cool or lukewarm rather than hot, should be preferred. Lentil soups flavored with Organic Pitta Churna create a filling, Pitta-balancing dinner. Throughout the day, drink plenty of room temperature or cool water and consume 2-3 cups of Organic Pitta Tea.

Organic Pitta Tea contains cooling spices and rose petals, which are well-known in Ayurveda for their ability to calm the mind, body, and emotions. On hot, steamy days, fresh fruit juices and the water from young coconuts are great pick-me-ups. To make a calming beverage before night, mix some Organic Rose Petal Spread into boiling and chilled milk. Rose Petal Lassi is a light and delicious midday drink.

Ayurvedic Replacement to Caffeine:

Sherbet

Sherbet is derived from the Arabic word “Shariba“, which means “to drink.” During the reign of the Mughal emperor Babur, sherbets were popular in India. He is said to have sent workers to the Himalayas to get fresh ice for his favorite drink.

Aromatherapy favorites for the Indian Summer include rose, jasmine, and khus (vetiver). It’s hardly surprising, however, that they’ve made their way into summer cuisine and drink. Rose and Jasmine are Sattvic, or ‘Transcendental, Life-Giving, and Pure,’ according to Ayurveda.

They are said to calm the heart by settling dispersed and unsettled emotions, alleviating tension and anxiety. Rose aids in the regulation of internal body temperature, while Jasmine aids in the replenishment of the body’s natural moisture levels. Rose has a beneficial effect on Sadhaka Pitta.

It also has an effect on the Pitta sub-dosha, which controls emotional well-being. It washes over Sadhaka Agni or the digestive fire that ‘cooks’ emotions, reducing and keeping its flickering at optimal levels. According to Ayurveda, Khus causes Saumanasya Janana or ‘Mind-Body Tranquillity.’ Khus Sherbet is a fantastic thirst quencher. It also improves blood circulation and protects the skin from free radical damage with antioxidants.

Chaas/Chhaachh and Lassi

In Indian households, Chaas/Chhaachh and Lassi are traditional (and extremely popular!) yoghurt or buttermilk-based beverages. Because of their near-instantaneous cooling impact, particularly on the digestive tract, they are Summer classics, particularly at the lunch table.

They work as a dehydration buffer and are the ideal choice if you know you’ll be spending a long day in the sun. Chaas/Chhaachh and Lassi are quite similar, with the exception that the latter can be made with sugar while the former normally does not.

Mango is the most popular flavoring for a sweet Lassi, but a Savoury version with Rock Salt, Cumin, Mint, or Curry leaves, and Asafoetida has its own fan base. Chaas/Chhaachh is a famous dish in Gujarat and Rajasthan.

The ingredients are the same in the recipe as that of Lassi, I but a sprinkle of Red Chilli Powder or sliced Green Chillies may also be used to taste. Even Ayurveda supports these beverages since they assist to soothe the stomach after a heavy or spicy meal, prevent dehydration, and alleviate the discomfort of swelling or bloating, as well as constipation.

Green Mango

Green Mango is the main component in Aam Panna, a sweet-tangy cooler. According to Ayurveda, the sour, astringent, and cooling characteristics of Green Mango should be tempered with complimentary condiments to encourage good digestion and strengthen and invigorate the body.

Sugarcane Juice or Jaggery, Cardamom, and Black Pepper are used to make Aam Panna. Panakam is usually cooked during the Ram Navami celebration in South India. It is referred to as a ‘Vedic drink’ since it is said to be a favorite of the Indian God Narsimha, as well as Goddesses such as Durga and Shakti.

The ingredients in the recipe include jaggery, salt, ginger, lemon, water, cardamom, and even tulsi (Holy Basil). Both Aam Panna and Panakam aid to strengthen the immune system, reducing diarrhea and dehydration, and protecting the liver.

Jaggery, the principal component in Panakam, is a natural alternative to processed sugar in Ayurveda, and it also serves as the foundation for liquid fermented Ayurvedic medications. It is thought to balance the three Doshas – Vata, Pitta, and Kapha. Jaggery is also a powerful blood purifier that promotes a clear, blemish-free face.

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