Asafoetida (Hing) for Better Digestion and Circulation

Asafoetida (Hing) for Better Digestion and Circulation Asafoetida or Hing (botanical name Ferula narthex) is an essential ingredient in most Indian food that is almost unknown in the West. It is famous for its anthelminthic, stimulant, carminative (relieving flatulence), antiseptic, … Continue reading →

The Nightshade Family

The Nightshade Family The nightshade family of vegetables includes tomatoes, eggplant, bell peppers, chili peppers, white potatoes, and tobacco. They are called so because they grow at night, absorbing “deadly night energies”. Ayurveda says they should be avoided or minimized … Continue reading →

Ayurveda on Jet Lag

Ayurveda on Jet Lag Traveling disrupts our biological clock and internal rhythms. Movement, air – conditioned environments, and increased altitude increase Vata (the space and air dosha).  Dehydration, sluggish digestion, insomnia, hotheadedness, anxiety, spaciness, jet lag, exhaustion, irritability, disorientation, and … Continue reading →

Acne – the Pitta Imbalance

Acne – the Pitta Imbalance See also Acne-Part two Acne vulgaris or cystic acne is large pimples, which show a Pitta or Kapha imbalance. It is aggravated by overconsumption of sweets, fats, oils, red meat, seafood, coffee, alcohol, and tobacco, … Continue reading →

Rasayana – Ayurvedic Rejuvenation

Rasayana – Ayurvedic Rejuvenation The word for rejuvenation in Ayurveda is Rasayana. After your body is prepared by Panchakarma or another type of detoxification, for example: Kitchari diet you can take Rasayana – collection of herbs that nourish and rejuvenate. … Continue reading →

Kitchari – Your Body’s Reset Button

Kitchari – Your Body’s Reset Button Kitchari (Kicheri, Kichadi, Khichari), a soupy porridge made from rice and mung beans, is used to purify digestion and cleanse systemic toxins. Ayurvedic physicians often prescribe a kitchari diet before, during, and after panchakarma, … Continue reading →

Ayurvedic Food Combinations:

Ayurvedic Food Combinations: According to Ayurveda, every food has its own taste, a heating or cooling energy, and post-digestive effect. When food with different energies is combined together, agni (digestive fire) can become weak, resulting in production of toxins. Combining … Continue reading →

Spice Therapy, Six Tastes.

Spice therapy, six tastes In Ayurveda, foods are classified into six tastes –sweet, sour, salty, bitter, pungent and astringent. Many foods have more than one taste–Turmeric, for example, contains three–bitter, pungent and astringent. Ayurvedic healers recommend that you include all … Continue reading →