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.
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.
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.
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 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.
According to Ayurveda, each person is born with a distinct Prakriti – the intrinsic nature that is the expression of
Gymnema Sylvestre is a plant utilized in Ayurveda, an ancient Indian style of holistic treatment. The plant is a perennial