Ayurveda

What to Expect in the Institute’s Ayurvedic Studies Program 1

AI Editor 1 — Fri, 06 Jan 2023 23:07:41 +0000

Today, people from all over the world are enrolling in programs to study different forms of alternative healing modalities and therapy. While holistic health and wellness practices have prospered in the western world since arriving in the early 20’s with Yoga, the alternative health industry is still quite young. Specifically, the ancient science of Ayurveda has existed for thousands of years and yet this vedic science of life is still regarded as a new modality in the United States and many other countries. This soar in interest is also reflected in the increased amount of Ayurvedic business appearing, offering supplements, skin care products, astrological consults and more. Despite the fact that Ayurveda is not yet a licensed form of medicine in the United States, there is limitless potential for this budding new industry. Whether you dream of working as a clinical practitioner, launching an Ayurvedic skin care line or blazing an entirely new trail in this young industry, the first step is choosing the best education. Although new schools and programs continue to emerge alongside this rise in popularity, the Ayurvedic Institute remains the gold standard in Ayurvedic education in the United States. In addition to unparalleled hands-on clinical learning and an incomparable teaching staff the Ayurvedic Institute ushers applicants into a profound spiritual transformation of a lifetime that integrates the essence of Ayurveda into the heart and soul of each student.

Although new schools and programs continue to emerge alongside this rise in popularity, the Ayurvedic Institute remains the gold standard in Ayurvedic education in the United States.

What Makes Ayurveda Different

In ancient times, students of Ayurveda dedicated their lives to learning from their guru, sitting under the bodhi tree and absorbing the knowledge passed down through generations. From the first day of classes this sacred honor of studying Ayurveda is strongly emphasized to students. Studying Ayurveda is not only a divine privilege, but a responsibility. Many of these same ancient learning principles are still in practice today at the Institute as students are encouraged to surrender themselves completely to this immersive experience. By definition, Ayurveda is the science of life. According to Sankhya’s philosophy there are natural elements, qualities, and humors of the body that originate from divine forces which make up the physical world as we know it. Studying these philosophies is an integral part of the foundation of an Ayurvedic Education because these elemental qualities manifest uniquely in every living thing. This fundamental concept dismisses the western medical model of “one size fits all” and instead honors the exceptional individuality that makes us all truly human. To study Ayurveda is to study oneself. Unlike modern day medicine, Ayurveda stresses the importance of self-healing in order to best support others on their healing journey. It can be a common misconception that someone needs to be of perfect health before studying Ayurveda. Instead, individuals are able to begin unburdening themselves of long lasting illnesses, pain and grief the moment they take their first step on the path of Ayurveda..In many ways, studying Ayurveda is relearning all behavior that society teaches us from a young age. Habits around food, diet, sex and sleep all begin to change as students learn to listen to their bodies once again and understand what they try to communicate to insure total health. This powerful healing process can be a beautiful transformative opportunity but also one of the most challenging parts of studying Ayurveda and repressed trauma, abuse and pain can make this reconnection frightening. Studying Ayurveda is not for the faint of heart, but rather a choice to consciously confront our karma and trauma and ultimately cultivate the unique gifts that we can offer back to the world, for a higher purpose.

What to Expect in ASP1

ASP1 Students at the Ayurvedic Institute will learn these foundational philosophies and practices of diet and lifestyle, sanskrit, Ayuryoga, anatomy and physiology, and client relationships. Students will be empowered to “assess and address imbalance within the constitutional framework of the Ayurvedic paradigm”. integrate foundational concepts learned into their personal lives to receive a first hand experience with herbs, marma points, yoga postures, meditation and much more. This is also the year where students will learn the pacing and intensity of the Ayurvedic Institutes academic year long programs. Unlike other Ayurvedic programs offered, Vasant Lad’s program is an incredibly technical, fully immersive and unprecedented clinical experience where students will learn theory, assessment techniques, hands-on practice and constructing recommendation based support plans. From the first early classes until the last lecture of the day, students of the Ayurvedic Institute will dedicate every second to studying, learning and integrating. The institute’s teaching staff bring their own unique wealth of knowledge to their respective subjects and push students to constantly ask questions, think critically and go beyond their comfort zones. Within just a few weeks of this intensive pace, a student’s quality of work, memorization, retention of information, clinical application and skill will exponentially advance. Not only does this program affect a student’s success in the classroom as well as the clinic, but in all other aspects of life.

What Students Will Receive

The attention to detail and thoroughness that is encouraged in the classroom and clinic will also benefit the student of Ayurveda in their personal and professional relationships. Good communication and listening skills are imperative for an Ayurvedic Practitioner. Graduates will learn how to employ skillful time management for seamless success within a lecture, exam, consultation or even personal relationship. The conscious awareness directed in ASP1 will inform a graduate on social conflict as well, helping to understand from the perspective of the Doshic qualities and expressions. They will be able to empathize with the ebb and flow of interpersonal emotions and feelings with this ayurvedic lens. ASP 1 encourages graduates in becoming and maintaining the healthiest most balanced versions of themselves, as well as empowering those around them. It is a blessing to be able to connect with clients, friends, family and ourselves through the beauty of ayurveda. Whether a graduate decides to continue their Ayurvedic education in ASP2, or utilize their knowledge after graduating ASP1, their life and perspective will have undoubtedly changed forever.

The post What to Expect in the Institute’s Ayurvedic Studies Program 1 appeared first on Ayurveda.

Ayurveda Food Guidelines

AI Editor 1 — Mon, 06 Dec 2021 11:40:25 +0000

by Usha and Vasant Lad, MASc

NOTE: Guidelines provided in this table are general. Specific adjustments for individual requirements may need to be made, e.g., food allergies, strength of agni, seas on of the year and degree of dosha predominance or aggravation.

Fruits

Vata

Avoid

Generally most dried fruit
Apples (raw)
Cranberries
Dates (dry)
Figs (dry)
Pears
Persimmons
Pomegranates
Raisins (dry)
Prunes (dry)
Watermelon

Favor

Generally most sweet fruit
Apples (cooked)
Applesauce
Apricots
Avocado
Bananas
Berries
Cherries
Coconut
Dates (fresh)
Figs (fresh)
Grapefruit
Grapes
Kiwi
Lemons
Limes
Mangoes
Melons
Oranges
Papaya
Peaches
Pineapple
Plums
Prunes (soaked)
Raisins (soaked)
Rhubarb
Strawberries
Tamarind

Pitta

Avoid

Generally most sour fruit
Apples (sour)
Apricots (sour)
Bananas
Berries (sour)
Cherries (sour)
Cranberries
Grapefruit
Grapes (green)
Kiwi**
Lemons
Mangoes (green)
Oranges (sour)
Peaches
Persimmons
Pineapple (sour)
Plums (sour)
Rhubarb
Tamarind

Favor

Generally most sweet fruit
Apples (sweet)
Applesauce
Apricots (sweet)
Avocado
Berries (sweet)
Cherries (sweet)
Coconut
Dates
Figs
Grapes (red & purple)
Limes*
Mangoes (ripe)
Melons
Oranges (sweet)*
Papaya*
Pears
Pineapple (sweet)*
Plums (sweet)
Pomegranates
Prunes
Raisins
Strawberries*
Watermelon

Kapha

Avoid

Generally most sweet & sour fruit
Avocado
Bananas
Coconut
Dates
Figs (fresh)
Grapefruit
Kiwi
Mangos**
Melons
Oranges
Papaya
Pineapple
Plums
Rhubarb
Tamarind
Watermelon

Favor

Generally most astringent fruit
Apples
Applesauce
Apricots
Berries
Cherries
Cranberries
Figs (dry)*
Grapes*
Lemons*
Limes*
Peaches*
Pears
Persimmons
Pomegranates
Prunes
Raisins
Strawberries*

* okay in moderation
** okay rarely

Vegetables

Vata

Avoid

Generally frozen, raw or dried vegetables
Artichoke
Beet greens**
Bitter melon
Broccoli
Brussels sprouts
Burdock root
Cabbage (raw)
Cauliflower (raw)
Celery
Corn (fresh)**
Dandelion greens
Eggplant
Horseradish**
Kale
Kohlrabi
Mushrooms
Olives, green
Onions (raw)
Peas (raw)
Peppers, sweet & hot
Potatoes, white
Prickly pear (fruit & leaves)
Radish (raw)
Squash, winter
Tomatoes (cooked)**
Tomatoes (raw) Turnips
Wheat grass, sprouts

Favor

In general, vegetables should be cooked
Asparagus
Beets
Cabbage* (cooked)
Carrots
Cauliflower*
Cilantro
Cucumber
Daikon radish*
Fennel (Anise)
Garlic
Green beans
Green chilies
Jerusalem
artichoke*
Leafy greens*
Leeks
Lettuce*
Mustard greens*
Okra
Olives, black
Onions (cooked)* Parsley*
Parsnip
Peas (cooked)
Potatoes, sweet
Pumpkin
Radishes (cooked)*
Rutabaga
Spaghetti squash*
Spinach (cooked)*
Spinach (raw)*
Sprouts*
Squash, summer
Taro root
Turnip greens*
Watercress
Zucchini

Pitta

Avoid

In general, pungent vegetables
Beet greens
Beets (raw)
Burdock root
Corn (fresh)**
Daikon radish
Eggplant**
Garlic
Green chilies
Horseradish
Kohlrabi **
Leeks (raw)
Mustard greens
Olives, green
Onions (raw)
Peppers (hot)
Prickly pear (fruit)
Radishes (raw)
Spinach (cooked)**
Spinach (raw)
Tomatoes
Turnip greens
Turnips

Favor

In general, sweet & bitter vegetables
Artichoke
Asparagus
Beets (cooked)
Bitter melon
Broccoli
Brussels sprouts
Cabbage
Carrots (cooked)
Carrots (raw)*
Cauliflower
Celery
Cilantro
Cucumber
Dandelion greens
Fennel (Anise)
Green beans
Jerusalem artichoke
Kale
Leafy greens
Leeks (cooked)
Lettuce
Mushrooms
Okra
Olives, black Onions (cooked)
Parsley
Parsnips
Peas
Peppers, sweet
Potatoes, sweet & white
Prickly pear (leaves)
Pumpkin
Radishes (cooked)
Rutabaga
Spaghetti squash
Sprouts (not spicy)
Squash, winter and summer
Taro root
Watercress*
Wheat grass, sprouts
Zucchini

Kapha

Avoid

In general, sweet & juicy vegetables
Cucumber
Olives, black or green
Parsnips**
Potatoes, sweet
Pumpkin
Squash, summer
Taro root
Tomatoes (raw)
Zucchini

Favor

In general, most pungent & bitter vegetables
Artichoke
Asparagus
Beet greens
Beets
Bitter melon
Broccoli
Brussels sprouts
Burdock root
Cabbage
Carrots
Cauliflower
Celery
Cilantro
Corn
Daikon radish
Dandelion greens
Eggplant
Fennel (Anise)
Garlic
Green beans
Green chilies
Horseradish
Jerusalem artichoke
Kale
Kohlrabi
Leafy greens
Leeks
Lettuce Mushrooms
Mustard greens
Okra
Onions
Parsley
Peas
Peppers, sweet & hot
Potatoes, white
Prickly pear (fruit & leaves)
Radishes
Rutabaga
Spaghetti squash*
Spinach
Sprouts
Squash, winter
Tomatoes (cooked)
Turnip greens
Turnips
Watercress
Wheat grass, sprouts

* okay in moderation
** okay rarely

Grains

Vata

Avoid

Barley
Bread (with yeast)
Buckwheat
Cereals (cold, dry or puffed)
Corn
Couscous
Crackers
Granola
Millet
Muesli
Oat bran
Oats (dry)
Pasta**
Polenta**
Rice cakes**
Rye
Sago
Spelt
Tapioca
Wheat bran

Favor

Amaranth*
Durham flour
Oats (cooked)
Pancakes
Quinoa
Rice (all kinds)
Seitan (wheat meat)
Sprouted wheat bread (Essene)
Wheat

Pitta

Avoid

Bread (with yeast)
Buckwheat
Corn
Millet
Muesli**
Oats (dry)
Polenta**
Rice (brown)**
Rye

Favor

Amaranth
Barley
Cereal, dry
Couscous
Crackers
Durham flour
Granola
Oat bran
Oats (cooked)
Pancakes
Pasta
Quinoa
Rice (basmati, white, wild)
Rice cakes
Seitan (wheat meat)
Spelt
Sprouted wheat bread (Essene)
Tapioca
Wheat
Wheat bran

Kapha

Avoid

Bread (with yeast)
Oats (cooked)
Pancakes
Pasta**
Rice (brown, white)
Rice cakes**
Wheat

Favor

Amaranth*
Barley
Buckwheat
Cereal (cold, dry or puffed)
Corn
Couscous
Crackers
Durham flour*
Granola
Millet
Muesli
Oat bran
Oats (dry)
Polenta
Quinoa*
Rice (basmati, wild)*
Rye
Seitan (wheat meat)
Spelt*
Sprouted wheat bread (Essene)
Tapioca
Wheat bran

* okay in moderation
** okay rarely

Legumes

Vata

Avoid

Aduki beans
Black beans
Black-eyed peas
Chick peas (garbanzo beans)
Kidney beans
Lentils (brown)
Lima beans
Miso**
Navy beans
Peas (dried)
Pinto beans
Soy beans
Soy flour
Soy powder
Split peas
Tempeh
White beans

Favor

Lentils (red)*
Mung beans
Mung dal
Soy cheese*
Soy milk*
Soy sauce*
Soy sausages*
Tofu*
Tur dal
Urad dal

Pitta

Avoid

Miso
Soy sauce
Soy sausages
Tur dal
Urad dal

Favor

Aduki beans
Black beans
Black-eyed peas
Chick peas (garbanzo beans)
Kidney beans
Lentils, brown & red
Lima beans
Mung beans
Mung dal
Navy beans
Peas (dried)
Pinto beans
Soy beans
Soy cheese
Soy flour*
Soy milk
Soy powder*
Split peas
Tempeh
Tofu
White beans

Kapha

Avoid

Kidney beans
Soy beans
Soy cheese
Soy flour
Soy powder
Soy sauce
Tofu (cold)
Urad dal
Miso

Favor

Aduki beans
Black beans
Black-eyed peas
Chick peas (garbanzo beans)
Lentils (red & brown)
Lima beans
Mung beans*
Mung dal*
Navy beans
Peas (dried)
Pinto beans
Soy milk
Soy sausages
Split peas
Tempeh
Tofu (hot)*
Tur dal
White beans

* okay in moderation
** okay rarely

Dairy

Vata

Avoid

Cow's milk (powdered)
Goat's milk (powdered)
Yogurt (plain, frozen or w/ fruit)

Favor

Most dairy is good!
Butter
Buttermilk
Butter
Cheese (hard)*
Cheese (soft)
Cottage cheese
Cow's milk
Ghee
Goat's cheese
Goat's milk
Ice cream*
Sour cream*
Yogurt (diluted & spiced)*

Pitta

Avoid

Butter (salted)
Buttermilk
Cheese (hard)
Sour cream
Yogurt (plain, frozen or w/fruit)

Favor

Butter (unsalted)
Cheese (soft, not aged, unsalted)
Cottage cheese
Cow's milk
Ghee
Goat's milk
Goat's cheese (soft, unsalted)
Ice cream
Yogurt (freshly made & diluted)*

Kapha

Avoid

Butter (salted)
Butter (unsalted)**
Cheese (soft & hard)
Cow's milk
Ice cream
Sour cream
Yogurt (plain, frozen or w/fruit)

Favor

Buttermilk*
Cottage cheese (from skimmed goat's milk)
Ghee*
Goat's cheese (unsalted & not aged)*
Goat's milk, skim
Yogurt (diluted)

* okay in moderation
** okay rarely

Animal Foods

Vata

Avoid

Lamb
Pork
Rabbit
Venison
Turkey (white)

Favor

Beef
Buffalo
Chicken (dark)
Chicken (white)*
Duck
Eggs
Fish (freshwater or sea)
Salmon
Sardines
Seafood
Shrimp
Tuna fish
Turkey (dark)

Pitta

Avoid

Beef
Chicken (dark)
Duck
Eggs (yolk)
Fish (sea)
Lamb
Pork
Salmon
Sardines
Seafood
Tuna fish
Turkey (dark)

Favor

Buffalo
Chicken (white)
Eggs (albumen or white only)
Fish (freshwater)
Rabbit
Shrimp*
Turkey (white)
Venison

Kapha

Avoid

Beef
Buffalo
Chicken (dark)
Duck
Fish (sea)
Lamb
Pork
Salmon
Sardines
Seafood
Tuna fish
Turkey (dark)

Favor

Chicken (white)
Eggs
Fish (freshwater)
Rabbit
Shrimp
Turkey (white)
Venison

* okay in moderation
** okay rarely

Condiments

Vata

Avoid

Chocolate
Horseradish

Favor

Black pepper*
Chutney, mango (sweet or spicy)
Chili peppers*
Coriander leaves*
Dulse
Gomasio
Hijiki
Kelp
Ketchup
Kombu
Lemon
Lime
Lime pickle
Mango pickle
Mayonnaise
Mustard
Pickles
Salt
Scallions
Seaweed
Soy sauce
Sprouts*
Tamari
Vinegar

Pitta

Avoid

Chili pepper
Chocolate
Chutney, mango (spicy)
Gomasio
Horseradish
Kelp
Ketchup
Mustard
Lemon
Lime pickle
Mango pickle
Mayonnaise
Pickles
Salt (in excess)
Scallions
Soy sauce
Vinegar

Favor

Black pepper*
Chutney, mango (sweet)
Coriander leaves
Dulse*
Hijiki*
Kombu*
Lime*
Sprouts
Salt*
Seaweed*
Tamari*

Kapha

Avoid

Chocolate
Chutney, mango (sweet)
Gomasio
Kelp
Ketchup**
Lime
Lime pickle
Mango pickle
Mayonnaise
Pickles
Salt
Soy sauce
Tamari
Vinegar

Favor

Black pepper
Chili Peppers
Chutney, mango (spicy)
Coriander leaves
Dulse*
Hijiki*
Horseradish
Lemon*
Mustard (without vinegar)
Scallions
Seaweed*
Sprouts

* okay in moderation
** okay rarely

Nuts

Vata

Avoid

None

Favor

In moderation:
Almonds Black walnuts
Brazil nuts
Cashews
Charole
Coconut
Filberts
Hazelnuts
Macadamia nuts
Peanuts
Pecans
Pine nuts
Pistachios
Walnuts

Pitta

Avoid

Almonds (with skin)
Black walnuts
Brazil nuts
Cashews
Filberts
Hazelnuts
Macadamia nuts
Peanuts
Pecans
Pine nuts
Pistachios
Walnuts

Favor

Almonds (soaked and peeled)
Charole
Coconut

Kapha

Avoid

Almonds (soaked and peeled)**
Black walnuts
Brazil nuts
Cashews
Coconut
Filberts
Hazelnuts
Macadamia nuts
Peanuts
Pecans
Pine nuts
Pistachios
Walnuts

Favor

Charole

* okay in moderation
** okay rarely

Seeds

Vata

Avoid

Popcorn
Psyllium**

Favor

Chia
Flax
Halva
Pumpkin
Sesame
Sunflower
Tahini

Pitta

Avoid

Chia
Sesame
Tahini

Favor

Flax
Halva
Popcorn (no salt, buttered)
Psyllium
Pumpkin*
Sunflower

Kapha

Avoid

Halva
Psyllium**
Sesame
Tahini

Favor

Chia
Flax*
Popcorn (no salt, no butter)
Pumpkin*
Sunflower*

* okay in moderation
** okay rarely

Oils

Vata

Avoid

Flax seed

Favor

For internal & external use: (most suitable at top of list)
Sesame
Ghee
Olive
Most other oils

External use only:
Coconut
Avocado

Pitta

Avoid

Almond
Apricot
Corn
Safflower
Sesame

Favor

For internal & external use: (most suitable at top of list)
Sunflower
Ghee
Canola
Olive
Soy
Flax seed
Primrose
Walnut

External use only:
Avocado
Coconut

Kapha

Avoid

Avocado
Apricot
Coconut
Flax seed**
Olive
Primrose
Safflower
Sesame (internal)
Soy
Walnut

Favor

For internal & external use in small amounts: (Most suitable at top of list)
Corn
Canola
Sesame (external)
Sunflower
Ghee
Almond

* okay in moderation
** okay rarely

Beverages

Vata

Avoid

Alcohol (hard; red wine)
Apple juice
Black tea
Caffeinated beverages
Carbonated drinks
Chocolate milk
Coffee
Cold dairy drinks
Cranberry juice
Iced tea
Icy cold drinks
Pear juice
Pomegranate juice
Prune juice**
Soy milk (cold)
Tomato juice**
V-8 Juice

Favor

Alcohol (beer; white wine)*
Almond milk
Aloe vera juice
Apple cider
Apricot juice
Berry juice (except for cranberry)
Carob*
Carrot juice
Chai (hot spiced milk)
Cherry juice
Grain "coffee"
Grape juice
Grapefruit juice
Lemonade
Mango juice
Miso broth
Orange juice
Papaya juice
Peach nectar
Pineapple juice
Rice milk
Sour juices
Soy milk (hot & well-spiced)*
Vegetable bouillon

Pitta

Avoid

Alcohol (hard; red & sweet wine)
Apple cider
Berry juice (sour)
Caffeinated beverages
Carbonated drinks
Carrot juice
Cherry juice (sour)
Chocolate milk
Coffee
Cranberry juice
Grapefruit juice
Iced tea
Icy cold drinks
Lemonade
Papaya juice
Pineapple juice
Tomato juice
V-8 juice
Sour juices

Favor

Alcohol (beer; dry white wine)*
Almond milk
Aloe vera juice
Apple juice
Apricot juice
Berry juice (sweet)
Black tea*
Carob
Chai (hot, spiced milk)*
Cherry juice (sweet)
Cool dairy drinks
Grain "coffee"
Grape juice
Mango juice
Miso broth*
Mixed veg. juice
Orange juice*
Peach nectar
Pear juice
Pomegranate juice
Prune juice
Rice milk
Soy milk
Vegetable bouillon

Kapha

Avoid

Alcohol (hard; beer; sweet wine)
Almond milk
Caffeinated
beverages**
Carbonated drinks
Cherry juice (sour)
Chocolate milk
Coffee
Cold dairy drinks
Grapefruit juice
Iced tea
Icy cold drinks
Lemonade
Miso broth
Orange Juice
Papaya juice
Rice milk
Sour juices
Soy milk (cold)
Tomato juice
V-8 Juice

Favor

Alcohol (dry wine, red or white)*
Aloe vera juice
Apple cider
Apple juice*
Apricot juice
Berry juice
Black tea (spiced)
Carob
Carrot juice
Chai (hot, spiced milk)*
Cherry juice (sweet)
Cranberry juice
Grain "coffee"
Grape juice
Mango juice
Peach nectar
Pear juice
Pineapple juice*
Pomegranate juice
Prune juice
Soy milk (hot & well-spiced)

* okay in moderation
** okay rarely

Herbal Teas

Vata

Avoid

Alfalfa**
Barley**
Basil**
Blackberry
Borage**
Burdock
Cinnamon**
Cornsilk
Dandelion
Ginseng
Hibiscus
Hops**
Jasmine**
Lemon balm**
Mormon tea
Nettle**
Passion flower**
Red clover**
Red Zinger**
Violet**
Yarrow
Yerba Mate**

Favor

Ajwan
Bancha
Catnip*
Chamomile
Chicory*
Chrysanthemum*
Clove
Comfrey
Elder Flower
Eucalyptus
Fennel
Fenugreek
Ginger (fresh)
Hawthorne
Juniper berry
Kukicha*
Lavender
Lemon grass
Licorice
Marshmallow
Oat straw
Orange peel
Pennyroyal
Peppermint
Raspberry*
Rosehips
Saffron
Sage
Sarsaparilla
Sassafras
Spearmint
Strawberry*
Wintergreen*

Pitta

Avoid

Ajwan
Basil**
Clove
Eucalyptus
Fenugreek
Ginger (dry)
Ginseng
Hawthorne
Juniper berry
Mormon tea
Pennyroyal
Red Zinger
Rosehip**
Sage
Sassafras
Yerba Mate

Favor

Alfalfa
Bancha
Barley
Blackberry
Borage
Burdock
Catnip
Chamomile
Chicory
Comfrey
Dandelion
Fennel
Ginger (fresh)
Hibiscus
Hops
Jasmine
Kukicha
Lavender
Lemon balm
Lemon grass
Licorice
Marshmallow
Nettle
Oat Straw
Passion flower
Peppermint
Raspberry
Red clover
Sarsaparilla
Spearmint
Strawberry
Violet
Wintergreen
Yarrow

Kapha

Avoid

Licorice**
Marshmallow
Red Zinger
Rosehip

Favor

Alfalfa
Bancha
Barley
Blackberry
Burdock
Chamomile
Chicory
Cinnamon
Clove
Comfrey*
Dandelion
Fennel*
Fenugreek
Ginger
Ginseng*
Hibiscus
Jasmine
Juniper berry
Kukicha
Lavender
Lemon balm
Lemon grass
Mormon tea
Nettle
Passion flower
Peppermint
Raspberry
Red clover
Sarsaparilla*
Sassafras
Spearmint
Strawberry
Wintergreen
Yarrow
Yerba Mate

* okay in moderation
** okay rarely

Spices

Vata

Avoid

None

Favor

All spices are good!
Ajwan
Allspice
Almond extract
Anise
Asafoetida (hing)
Basil
Bay leaf
Black pepper
Caraway
Cardamom
Cayenne*
Cinnamon
Cloves
Coriander
Cumin
Dill
Fennel
Fenugreek*
Garlic
Ginger
Marjoram
Mint
Mustard seeds
Nutmeg
Orange peel
Oregano
Paprika
Parsley
Peppermint
Pippali
Poppy seeds
Rosemary
Saffron
Salt
Savory
Spearmint
Star anise
Tarragon
Thyme
Turmeric
Vanilla
Wintergreen

Pitta

Avoid

Ajwan
Allspice
Almond extract
Anise
Asafoetida (hing)
Basil (dry)
Bay leaf
Cayenne
Cloves
Fenugreek
Garlic
Ginger (dry)
Mace
Marjoram
Mustard seeds
Nutmeg
Oregano
Paprika
Pippali
Poppy seeds
Rosemary
Sage
Salt
Savory
Star anise
Thyme

Favor

Basil (fresh)
Black pepper*
Caraway*
Cardamom*
Cinnamon
Coriander
Cumin
Dill
Fennel
Ginger (fresh)
Mint
Neem leaves*
Orange peel*
Parsley*
Peppermint
Saffron
Spearmint
Tarragon*
Turmeric
Vanilla*
Wintergreen

Kapha

Avoid

Salt

Favor

All spices are good
Ajwan
Allspice
Almond extract
Anise
Asafoetida (hing)
Basil
Bay leaf
Black pepper
Caraway
Cardamom
Cayenne
Cinnamon
Cloves
Coriander
Cumin
Dill
Fennel*
Fenugreek
Garlic
Ginger
Marjoram
Mint
Mustard seeds
Neem leaves
Nutmeg
Orange peel
Oregano
Paprika
Parsley
Peppermint
Pippali
Poppy seeds
Rosemary
Saffron
Savory
Spearmint
Star Anise
Tarragon
Thyme
Turmeric
Vanilla*
Wintergreen

* okay in moderation
** okay rarely

Sweeteners

Vata

Avoid

Maple syrup**
White sugar

Favor

Barley malt
Fructose
Fruit juice concentrates
Honey
Jaggary
Molasses
Rice syrup
Dried or fresh sugar cane juice
Turbinado

Pitta

Avoid

White sugar**
Honey**
Jaggary
Molasses

Favor

Barley malt
Fructose
Fruit juice concentrates
Maple syrup
Rice syrup
Dried or fresh sugar cane juice
Turbinado

Kapha

Avoid

Barley Malt
Fructose
Jaggary
Maple syrup
Molasses
Rice syrup
Dried or fresh sugar cane juice
Turbinado
White sugar

Favor

Fruit juice concentrates
Honey (raw & not processed)

* okay in moderation
** okay rarely

Food Supplements

Vata

Avoid

Barley green
Brewer's yeast

Vitamins: K

Favor

Aloe vera juice*
Bee pollen
Amino acids

Minerals: calcium, copper, iron, magnesium, zinc

Royal jelly
Spirolina
Blue-green algae

Vitamins: A, B1, B2, B6, B12, C, D,
E, P (bioflavonoids) and Folic Acid

Pitta

Avoid

Amino acids
Bee pollen**
Royal jelly**

Minerals: copper, iron

Vitamins: B2, B6, C, E, P (bioflavonoids), and Folic Acid

Favor

Aloe vera juice
Barley green
Brewer's yeast

Minerals: calcium, magnesium, zinc

Spirolina
Blue-green algae

Vitamins: A, B1, B12, D and K

Kapha

Avoid

Minerals:
potassium

Vitamins: A, B1, B2, B12, D, and E

Favor

Aloe vera juice
Amino acids
Barley green
Bee pollen
Brewer's yeast

Minerals: copper, calcium, iron, magnesium, zinc

Royal jelly
Spirolina
Blue-green algae

Vitamins: B6, C, P (bioflavonoids), and Folic Acid

* okay in moderation
** okay rarely

Copyright © 1994, 2016, The Ayurvedic Institute and Vasant Lad. All Rights Reserved. Excerpted from Ayurvedic Cooking for Self Healing, Usha and Dr. Vasant Lad, 2nd ed. Albuquerque: The Ayurvedic Press.

The post Ayurveda Food Guidelines appeared first on Ayurveda.

Nut Cake with Chocolate Drizzle

admin — Wed, 25 Aug 2021 17:39:38 +0000

from Ayurveda Today, Volume 24, Number 2, Fall 2011

Ingredients

Whisk together in one bowl (wet)

3/4 cup water, hot 1 cup maple syrup 3 Tbs. tahini (or almond/peanut butter) 1/2 tsp. salt 2/3 cup ghee 1 tsp. freshly squeezed lemon, lime, or orange juice

Sift together in another bowl (dry)

2 cups flour (spelt, whole wheat, brown rice and barley, or similar) 3 or 4 Tbs. arrowroot powder plus any dry spices used (see Optional ingredients below)

Stir into flour mixture

½ cup or more nuts, roughly ground in blender (walnuts, sunflower seeds, pecans, almonds, etc.)

Optional, select one

1/2 tsp. ground coriander 1/2 tsp. vanilla extract 1/2 tsp. lemon or lime rind, grated 1-2 Tbs. candied ginger, chopped

Preparation

Gently whisk the dry ingredients into the wet. Add the chopped ginger, if using. Pour into a round cake pan lined with parchment paper. Bake at 350° for 45-55 minutes. Cool for 10-20 minutes, then remove from pan onto cooling rack. Melt 1-2 oz. of a natural chocolate bar in a small pan on top of the stove, with a little ghee. You can also add a handful of coconut. Spread the warm chocolate mix on top of the cake and run under a hot broiler for ½ to 1 minute. If you want a burnt chocolate effect, broil it a little longer. Decorate with soaked almonds, pear slices, edible flowers, dried fruit, nuts, coconut, or whatever inspires you.

Note: Natural sugars, fresh ground nuts, whole grain flour, healthy oils, and a flavor spike from classic ingredients like ginger and coriander make this a cake you can serve anyone with pleasure. Of course, sugar, chocolate, flour, and nuts tend to increase kapha, so one slice should be enough for them. The ghee and nuts will be grounding for vata and the right spices such as vanilla extract or coriander would be helpful to pitta types. For the chocolate, use a bar that has at least 60% cacao. Dark chocolate has more anti-oxidants than milk as well as less sugar. A little goes a long way though and pitta types should be careful as should kaphas.

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Healthy Power Bars “Ojas Balls”

admin — Wed, 25 Aug 2021 17:39:18 +0000

from Ayurveda Today, Volume 23, Number 1, Summer 2010

Makes about 2 dozen balls Modern treats such as “energy,” “power,” or “green” bars have taken the place of yesteryear’s granola bars on natural food store shelves. Although admittedly convenient and quickly satisfying to a between-meal hunger, unfortunately these bars offer little genuine nutrition and therefore little genuine energy. In addition, their packaged life robs them of prana and their fragile ingredients such as seeds, nuts and grains turn rancid as the bars linger on store shelves for months on end. What’s more, from an Ayurvedic approach, these highly processed bars can be a cause for agni to break down as well as vata due largely to their dense nature, lack of prana and odd combinations of poor quality ingredients, not to mention that they often get gobbled up on the go. The following energy-giving recipe provides a fresh, delicious, simple, and nutrient-rich alternative to lifeless, stale and over-processed store-purchased power bars mistakenly promoted as health giving. Additionally, this recipe is gluten-, nut-, and dairy-free, as well as gentle on agni. A coffee grinder, blender, or small food processor is indispensible for grinding the seeds. From a holistic nutrition point of view, it is best to purchase nuts and seeds in their raw form (unsalted and unroasted) and dried fruits that are sulfur and preservative-free. These power-packed balls travel well in a waxed paper bag and will keep for a few weeks refrigerated. Doshic Notes Vata = Pitta = Kapha +

Ingredients

1/2 cup dried figs 1/2 cup dates 1/2 cup dried apricots 1/2 cup pumpkin seeds, lightly toasted in a dry skillet 1/2 cup sunflower seeds 1/2 cup white sesame seeds 1 tsp. ground cardamom 1 pinch mineral salt 1 tsp fresh organic orange zest (optional) 1/8 to 1/4 cup extra virgin, cold-pressed olive or coconut oil 1/3 cup whole white sesame seeds, ground flax seeds, or unsweetened, shredded dried coconut to coat the finished balls (optional)

Preparation

Lightly toast the pumpkin seeds in a skillet without oil. This helps to remove any traces of E-coli on their skins. Remove from skillet and transfer to a bowl. Allow to cool. Meanwhile, separately grind the sunflower seeds and the sesame seeds into a coarse powder, reserving each of the ground seeds in a medium-sized mixing bowl. Grind the pumpkin seeds once they have cooled. Add the cardamom and salt to the seeds and combine well. If you are adding carob, cacao, and/or spirulina powder (see below), do so now and mix well. Drain the dried fruits, reserving the soaking water for another use (such as drinking it on an empty stomach). Add the soaked dried fruit and the optional orange zest to the ground seed mixture. Incorporate the ingredients using the back of a fork to obtain a very coarse mixture. Now add enough oil to obtain a thick, paste-like dough. Using a teaspoon, scoop up a spoonful of the mixture and roll into a walnut-sized ball in the palms of your hands. If the balls don’t easily stick together, add a bit more oil. If too wet, grind more sesame or sunflower seeds to thicken the mixture. For a nutritive, decorative touch, roll the balls in the whole sesame seeds, ground flax seeds, or shredded coconut. This also prevents the balls from being sticky on the outside. If you don’t have time to roll the balls, opt to make bars by pressing the mixture into a lightly oiled, glass 9 x 9” baking dish. Cut and enjoy as needed. Store in an airtight glass container in the refrigerator.

Once you’ve made this recipe, here are some ideas to further “empower” the balls:

exchange raisins, goji berries, cranberries or other dried fruits for the ones suggested above
substitute ground cashews or soaked, peeled and ground almonds for the seeds
add ground flax or hemp seeds to the list of ingredients for additional fiber and EFA’s
transform the balls into a healthy truffle by adding 3 Tbs. coarsely ground cacao nibs, raw cocoa or carob powder
add 2 Tbs. spirulina powder for an additional nutritional punch

Variations on what you can include are limitless. Let this recipe serve as a base of inspiration for your own creativity.

Michele Schulz’s love for Ayurveda began more than 15 years ago and infuses her offerings of nutrition, cooking, and yoga. From her adoptive home of France and internationally, Michele gives Ayurvedic nutrition and lifestyle consultations, as well as cooking and yoga workshops. Michele gives courses and consultations internationally and can be contacted at micheleschulz@gmail.com

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Turmeric Pickle

admin — Wed, 25 Aug 2021 17:36:34 +0000

Serves 4

Healing Properties of Turmeric

Fresh turmeric root looks a little like ginger, but inside it can be red or yellow. The red is called kunkum and is considered sacred. Only the yellow root is used in cooking and medicinally. Turmeric is the best medicine in Ayurveda. It cures the whole person. Turmeric is pungent, bitter, astringent and heating and has a pungent vipaka. Turmeric can be used by all doshas. It may stimulate vata, but doesn’t aggravate it (cause an imbalance). Turmeric helps digestion, maintains the flora of the intestine, reduces gas, has tonic properties and is an antibiotic. Turmeric can be used for cough, sty, diabetes, hemorrhoids, cuts, wounds, burns and skin problems. It helps reduce anxiety and stress. Doshic Notes Vata = Pitta = Kapha =

Ingredients

1 cup fresh turmeric roots 3 Tbs oil 1 tsp black mustard seeds 1 pinchhing 1 tsp pickle masala powder 2 pinches salt Turmeric root and pickle masala powder are available from most Indian grocery stores. Turmeric root looks a little like a small ginger root but is brilliant orange under the skin. Pitta should use less hing and mustard seed.

Preparation

Wash and thoroughly dry the turmeric roots. Peel and chop very fine. Heat the oil and add the mustard seeds and hing. Stir until the seeds pop. Cool and pour over the chopped turmeric. Add the pickle masala powder and salt. Stir well. Cover and store in refrigerator. Keeps for up to 1 month AS LONG AS not a drop of water gets into the pickle, such as using a wet spoon to get the pickle out of the jar. The water will cause fermentation and the pickle will spoil. Eat in very small quantities with the meal.

Note: People with hypoglycemia can use small amounts of turmeric in cooking but should not take it in quantity.

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Peach Chutney

admin — Wed, 25 Aug 2021 17:34:16 +0000

from Ayurveda Today, Volume 26, Number 2, Fall 2013

Serves 4 to 6 A fresh peach should be soft to the touch and eaten over the sink because it is so juicy. According to Ayurveda, peaches are good for those who suffer from loss of appetite due to excess heat in the system. This can come from any type of high pitta such as fever or a bladder infection but can be from something as simple as the annual end-of-the-summer rise in heat within the body. Peaches will calm excess vata or wind, but in excess can increase kapha or mucous. When in season, eating two or three peaches a week is good for everyone. Peaches can be used in fruit salad with nuts or seeds. They can also be used with cooked vegetables so here is an easy peach chutney recipe. Doshic Notes Vata :: – Pitta :: +- Kapha :: +-

Ingredients

3/4 cup water, hot 1 cup maple syrup 3 Tbs. tahini (or almond/peanut butter) 1/2 tsp. salt 2/3 cup ghee 1 tsp. freshly squeezed lemon, lime, or orange juice

Preparation

Place all ingredients except the chives and cilantro into a saucepan and simmer over medium heat about 20 minutes, while stirring occasionally. The fragrance of the spices will bloom and this tells you that the dish has cooked enough. Remove from the heat and add the cilantro and chives. Place in a serving bowl, cover and allow to sit at room temperature until needed. Alternatively, place in a jar, allow it to cool completely, then cover and refrigerate, if made a day ahead of time. Serve over your favorite dal and rice, or vegetables.

Pitta might want to decrease the chili, salt, and mustard seeds even though the cilantro is very cooling.

Lisa Costlow completed the Ayurvedic Studies Programs 1 and 2. Her enthusiasm, encouragement to others, and love for continued personal study of Ayurveda is a real asset to her clients. Lisa now offers Ayurvedic consultations and therapies in Santa Fe, New Mexico. She can be reached at lc2hawks@aol.com

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Grapefruit Chutney

admin — Wed, 25 Aug 2021 17:31:09 +0000

from Ayurveda Today, Volume 26, Number 4, Spring 2014

Serves 4

Flavorful Chutneys and Relishes

Definition: A sauce or relish of East Indian origin often compounded of both sweet and sour ingredients, such as fruits and herbs, with spices and other seasoning. Perhaps it is because we seem to be having a ‘true’ winter this year, I have been eating, drinking and loving grapefruit. Here are some facts about grapefruit. It is an important source of Vitamin C and bioflavonoids. It contains minerals such as calcium, phosphorus, and potassium. These minerals are important in strengthening the gums, arteries, and circulation in general. It has a sweet, sour, and pungent quality which can increase bile and mucous, but it decreases wind. Because of these properties, grapefruit stimulates the appetite, improves digestion, relieves constipation, energizes the body, nourishes the heart, and enlightens the mind. It can increase appetite during pregnancy and helps to overcome alcohol intoxication. It is has also been found useful in cleansing the liver. Even though grapefruit is acidic, it is an alkali forming food (prabhav) helping to balance the acid reactions of other foods. Fasting on grapefruit juice with the pulp for 3 days purifies the stomach, digestive tract, and liver. Grapefruit peel has a sweet, pungent, and bitter energy. Like most citrus peel, it helps to regulate the spleen/pancreas digestive energy. It can be used to alleviate intestinal gas, pain, and swelling and promote peristalsis. It is also beneficial in treating congestion of the lungs. To make a tea, you can simmer fresh or dried peel for 20 minutes. Doshic Notes Vata :: – Pitta :: +- Kapha :: +-

Ingredients

1 ruby red grapefruit, peeled, cut into thin rounds then small pieces 1/2red pepper, diced 1 small jalapeno pepper, diced 1 Tbs fresh ginger, grated 1/4 cup mint leaves, thinly sliced 1/4 cupcilantro, chopped 1 Tbs olive oil 1 Tbs apple cider vinegar salt and pepper to taste

Preparation

I put together a chutney/relish to help stimulate appetite during the spring kapha season. Mix all ingredients together in bowl. Cover and let sit for 40 minutes or so. Stir occasionally. Can be served over an avocado or used alongside your favorite dhal and rice dish. I found this to be light, nourishing, and a great digestive stimulant.

Lisa Costlow completed the Ayurvedic Studies Programs 1 and 2. Her enthusiasm, encouragement to others, and love for continued personal study of Ayurveda is a real asset to her clients. Lisa offers Ayurvedic consultations and therapies in Santa Fe, New Mexico. She can be reached at lc2hawks@aol.com

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How to Make Ghee

admin — Wed, 25 Aug 2021 17:29:39 +0000

Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) and can even be used for lamps, with wicks made from cotton balls. Ghee is a digestive. It helps to improve absorption and assimilation. It nourishes ojas, tejas and prana. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic. Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Ghee pacifies pitta and vata and is acceptable, in moderation, for kapha. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high ama (toxic) conditions.

Ingredients

1 pound unsalted butter

Preparation

Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts. Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown. 1 pound of butter takes about 15 minutes of cooking time. The more butter you are using, the more time it will take. Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee. Two pounds of butter will fill a quart jar with ghee.

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Cucumber Raita Recipe

admin — Wed, 25 Aug 2021 17:29:03 +0000

from Ayurveda Today, Volume 7, Number 4, Spring 1995

Serves 4-6 as side dish, 1 or 2 spoonfuls per person Cucumber is cooling and sweet but the skin is bitter. Both the cucumber and the yogurt in this recipe can provoke kapha. Kapha can eat this occasionally, with extra hing and mustard seeds. Doshic Notes Vata :: Balancing Pitta :: Balancing Kapha :: Increases

Ingredients

2 cucumbers 3 Tablespoons ghee 1/2 teaspoon black mustard seeds 1/2 teaspoon cumin seeds 1 pinch of hing (asofoetida) 4 curry leaves, fresh or dried 1 small handful cilantro leaves, chopped 1/2 small green chili, chopped OR 1 pinch cayenne 1/2 cup plain yogurt

Preparation

Skin and grate the cucumbers. Pour off and discard any excess juice. Heat the ghee in a saucepan over medium heat and add the mustard seeds, cumin seeds, hing and curry leaves. Cook a moment until the seeds pop. Add the cayenne or chili and cilantro, shake and take the pan off the heat. Stir the yogurt and grated cucumber together in a bowl. Add the cooled spices to the yogurt mixture, mix well and serve.

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Coconut Chutney Recipe

admin — Wed, 25 Aug 2021 17:16:29 +0000

Makes approximately 3 cups Doshic Notes Vata :: Balancing Pitta :: Balancing Kapha :: Balancing

Ingredients

2 cups unsweetened, shredded coconut 1 1/2 inch piece of fresh ginger, peeled and chopped fine 1 tablespoon fresh cilantro leaves 1/2 small green chili, chopped 2 cups water 2 tablespoons ghee 1/2 teaspoon cumin seeds 1/2 teaspoon black mustard seeds 1 pinch hing 4 curry leaves, fresh or dried 1/2 fresh lime 1/4 teaspoon salt

Preparation

Put the coconut in a blender with the ginger, green chili and cilantro. Add the water and blend until smooth. Heat a saucepan on medium and add the ghee, mustard seeds, cumin seeds, hing and curry leaves. Cook until the seeds pop. Pour the spices into the blended mixture. Squeeze in juice from the lime, stir in salt and gently mix. Store in refrigerator. Keeps for 2-3 days. This is tridoshic, but kapha can increase the hing, mustard seeds and chilies.

Makes approximately 3 cups Doshic Notes Vata :: Balancing Pitta :: Balancing Kapha :: Balancing

Ingredients

Preparation

The post Coconut Chutney Recipe appeared first on Ayurveda.