Embracing a Vegan Diet with a Vata Constitution

As a practitioner of Ayurveda, a common question I receive is whether someone with a Vata nature or Vata imbalance can thrive on a vegan diet. The answer is a definite yes! Let's delve into this topic through the wisdom of Ayurveda.

Ayurveda does not prescribe a strictly vegetarian diet, nor does it forbid the consumption of meat. It views all natural substances—plants and animals alike—as potential sources of medicine when used appropriately. Many Ayurvedic treatments include animal-based products, particularly for balancing Vata dosha, as most meats have grounding and nourishing qualities that pacify Vata.

In Ayurveda, every substance has a dominant quality (guna) that impacts the body and mind. For instance, meat is considered tamasic, meaning it can dull the mind and interfere with higher states of consciousness. The blood in meat is rajasic, which can stimulate and agitate the mind. Therefore, individuals seeking peace and higher awareness often avoid meat. However, for those engaged in intense physical activity, meat provides substantial grounding and energy.

It's entirely possible to balance Vata dosha on a vegan diet. When Vata is out of balance, it is characterized by qualities such as lightness, mobility, coldness, and dryness. To counteract these, one must introduce foods that are heavy, stable, warm, and moist. Plant-based options that achieve this include nuts, oils, cooked root vegetables, mung dal, and warm grains, especially when prepared with warming spices. This approach can be seen as "Vata comfort food."

A prevalent concern is whether a vegan diet can provide sufficient protein. The truth is, many plant-based foods are rich in protein. By consuming a variety of grains, beans, legumes, nuts, and seeds, one can ensure all essential amino acids are included in the diet, facilitating protein synthesis. Meat is not the sole source of protein; thoughtful combinations of plant foods can fulfill these nutritional needs.

For example, Mung beans are an excellent source of plant-based protein and are highly valued in Ayurvedic cuisine for their ease of digestion and nutritional benefits. A single serving of cooked mung beans (approximately one cup) provides about 14 grams of protein. Mung beans are considered a complete protein, meaning they contain all nine essential amino acids that the body cannot produce on its own. This makes mung beans a viable and easily digestible form of protein, particularly suitable for individuals with a Vata constitution. Additionally, they are known to be less gas-producing compared to other beans and legumes, making them gentler on the digestive system.

Proper food preparation is crucial in Ayurvedic cooking, especially for balancing Vata dosha. For example, chickpeas might be too dry and light for Vata, but when made into hummus—with tahini, olive oil, salt, and warming spices like garlic—they become nourishing and grounding. The transformation in preparation turns chickpeas into a Vata-pacifying dish, making hummus heavy, stable, moist, and warming.

So, can you adhere to Ayurvedic principles and maintain a vegan diet? Absolutely, even if you have a Vata constitution. The key lies in how you prepare and combine your foods. Ayurveda emphasizes balancing qualities and proper preparation methods to support overall health and harmony.

While meat can effectively balance Vata dosha, it must be prepared correctly to prevent the buildup of ama (toxins) in the body. This highlights the importance of mindful cooking and the use of appropriate spices and methods to enhance the qualities of food.

Embracing a vegan diet within the framework of Ayurveda is not only possible but can be highly beneficial. By understanding and applying Ayurvedic principles to food selection and preparation, you can maintain balance, particularly for Vata dosha, and enjoy a healthy, vibrant lifestyle.

Remember, the right foods, prepared with intention and care, are key to nourishing your body and maintaining doshic balance. Trust in the wisdom of Ayurveda to guide you on your vegan journey, ensuring you achieve optimal health and well-being.

Ayurvedic Insights into Vata Dosha

Vata dosha is composed of the elements air and ether, and its qualities are light, dry, cold, mobile, and rough. People with a predominant Vata constitution or those experiencing a Vata imbalance often exhibit these characteristics in their physical and mental states. Symptoms of Vata imbalance may include dry skin, constipation, anxiety, restlessness, and irregular digestion. Therefore, the dietary and lifestyle choices for balancing Vata must counteract these qualities with warmth, moisture, and grounding influences.

Key Foods for Balancing Vata on a Vegan Diet

1. Nuts and Seeds: Almonds, sesame seeds, sunflower seeds, and walnuts are excellent sources of healthy fats and proteins. They are nourishing and help to ground Vata. However, it is best to soak nuts overnight to reduce their inherent dryness.

2. Oils: Incorporating healthy oils such as sesame oil, olive oil, and coconut oil into your diet can provide the necessary lubrication for Vata. These oils are warming and moistening, making them perfect for Vata dosha.

3. Cooked Vegetables: Root vegetables like sweet potatoes, carrots, beets, and squashes are grounding and nourishing. Cooking vegetables makes them easier to digest and adds warmth, which is essential for pacifying Vata.

4. Whole Grains: Warm, moist, and slightly oily grains like oats, quinoa, rice, and wheat are ideal for Vata. They provide sustained energy and stability, counteracting Vata's light and mobile nature.

5. Legumes: Mung beans, lentils, and chickpeas can be part of a Vata-pacifying diet when prepared properly. Cooking them with warming spices and oils helps to balance their inherent dryness and lightness.

6. Fruits: Sweet, juicy fruits like bananas, berries, mangoes, and avocados are excellent for Vata. They provide natural sweetness and moisture, which are balancing for Vata's dryness.

The Role of Spices in Balancing Vata

Spices play a crucial role in Ayurvedic cooking, especially for balancing Vata dosha. Warming spices like ginger, cumin, coriander, fennel, cinnamon, and cardamom not only enhance the flavor of foods but also aid digestion and promote Agni. They help to counteract the cold and dry qualities of Vata, making meals more nourishing and easier to digest.

Practical Tips for a Vata-Pacifying Vegan Diet

1. Regular Meal Times: Establishing a regular eating schedule is crucial for Vata. Eating meals at the same times each day helps to stabilize Vata's mobile nature and supports better digestion.

2. Warm, Cooked Meals: Prefer warm, cooked foods over raw or cold foods. Soups, stews, and casseroles are ideal as they provide warmth and moisture.

3. Avoid Overstimulation: Vata individuals should avoid excessive caffeine, sugar, and processed foods, as these can overstimulate and further imbalance Vata.

4. Mindful Eating: Practice mindful eating by savoring each bite and avoiding distractions during meals. This helps to improve digestion and absorption of nutrients.

5. Hydration: Drink warm water and herbal teas throughout the day to stay hydrated. Avoid ice-cold drinks, which can aggravate Vata.

6. Healthy Snacking: Opt for Vata-pacifying snacks like dried fruit, warm nut milk, and spiced nuts to keep energy levels stable throughout the day.

Adopting a vegan diet while balancing Vata dosha is not only feasible but can lead to a harmonious and healthful lifestyle. By understanding and applying Ayurvedic principles to food choices and preparation methods, you can create a diet that supports your unique constitution. The emphasis on warm, nourishing, and grounding foods, along with proper meal preparation and mindful eating practices, ensures that Vata is kept in balance.

In summary, the ancient wisdom of Ayurveda offers invaluable guidance for those looking to maintain a balanced vegan diet, particularly for individuals with a Vata constitution or imbalance. By focusing on the qualities of foods and their preparation, you can ensure that your diet provides the necessary warmth, moisture, and stability to counteract Vata's inherent characteristics.

Embrace the journey of Ayurvedic veganism with confidence, knowing that it is entirely possible to achieve optimal health and balance. The principles of Ayurveda, when applied thoughtfully, can transform your dietary habits and lead to a vibrant and harmonious life.

By incorporating these practices into your daily routine, you can enjoy the benefits of a vegan diet while staying true to the principles of Ayurveda, achieving a state of balance, health, and well-being. Trust in the time-honored wisdom of Ayurveda to guide you on this path, and you will find that a vegan lifestyle can indeed be aligned with the principles of Vata balance.

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Disclaimer
The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease.

Mindful Eating: Cultivating Nourishment and Connection in Ayurveda

In Ayurveda, the ancient system of holistic health and well-being, eating mindfully is considered essential for optimal digestion and assimilation of nutrients. This practice emphasizes the profound impact of our state of mind during meals on the digestive process. By engaging in mindful eating, we establish a deeper connection with our food, savor each bite, and cultivate awareness of hunger and satiety cues. This approach not only supports the body's ability to extract maximum nutrition from the food but also nourishes our minds and spirits. Through mindful eating, we foster a sense of gratitude and reverence for the nourishing qualities of food while aligning ourselves with the natural rhythms of nature.

In Ayurveda, the emphasis on mindful eating stems from the understanding that digestion begins before the food even enters our mouths. The mere sight, smell, and anticipation of a meal trigger the release of digestive enzymes in preparation for optimal digestion. When we approach our meals mindfully, we fully engage our senses, allowing us to appreciate the taste, texture, and aroma of each bite. By slowing down and chewing thoroughly, we activate the digestive enzymes present in our saliva, initiating the breakdown of food and facilitating the absorption of nutrients.

Mindful eating cultivates a heightened awareness of our body's signals of hunger and satiety. By pausing and tuning in to our internal cues, we can better gauge when to begin and end a meal. This practice helps prevent overeating and promotes a balanced intake of nourishment. When we eat in a distracted or rushed manner, we can easily lose touch with our body's natural feedback mechanisms, leading to overconsumption and potential digestive discomfort. By staying present and attentive during meals, we develop a harmonious relationship with food, honoring both our physical and emotional needs.

Mindful eating optimizes the process of digestion and nutrient assimilation. When we eat in a relaxed and present state, our body's parasympathetic nervous system, responsible for rest and digest functions, is activated. This enhances the secretion of digestive enzymes, improves blood flow to the digestive organs, and promotes optimal nutrient absorption. The thorough chewing that accompanies mindful eating also aids in the breakdown of food into smaller particles, facilitating efficient digestion and reducing the burden on the digestive system.

Furthermore, by fully experiencing and appreciating the sensory aspects of food, we tend to derive more satisfaction from our meals. This satisfaction, both physical and emotional, can reduce cravings and the tendency to seek out unhealthy foods, thereby supporting a balanced and nourishing diet.

Mindful eating extends beyond the physical act of nourishing our bodies. It serves as an opportunity to nourish our minds and spirits as well. By bringing our attention to the present moment and developing a deeper connection with our food, we cultivate a sense of gratitude and reverence for the sustenance it provides. This conscious act of nourishment promotes a positive mindset, fostering a healthier relationship with food and our bodies.

Additionally, mindful eating encourages a pause in our busy lives, allowing us to slow down and engage in self-care. By prioritizing the ritual of mindful eating, we create space for self-reflection, self-compassion, and a deeper understanding of our individual needs. This practice nourishes our spirits and helps create a more balanced and harmonious approach to eating.

In Ayurveda, food is seen as a vital connection between our bodies and the natural world. By eating mindfully, we align ourselves with the rhythms of nature, honoring the cycle of seasons, and the energy they bring. This awareness allows us to choose foods that are in harmony with our individual constitution and the specific needs of each season. For example, during the warmer months, we may opt for lighter and cooling foods, while in colder seasons, we may gravitate towards warming and grounding options.

Incorporating mindful eating practices into our lives allows us to cultivate a deeper connection with our food, nourishing not only our bodies but also our minds and spirits. By engaging our senses, appreciating the tastes and textures, and honoring our body's signals of hunger and satiety, we optimize digestion, nutrient assimilation, and overall well-being. Mindful eating encourages us to approach each meal with gratitude, reverence, and awareness, fostering a harmonious relationship with food and the natural rhythms of nature. Embracing this practice allows us to nourish ourselves on multiple levels, promoting a holistic sense of health and nourishment.

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Disclaimer
The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease.

Ayurvedic Hibiscus Cooler

The hibiscus flower has many health benefits. It’s used in Ayurveda to improve appetite; dissolve phlegm; and help relieve colds, heart and nerve diseases, upper respiratory tract pain and swelling (inflammation), fluid retention, stomach irritation, and circulatory disorders. Hibiscus is also useful as a gentle laxative and diuretic.

As a resident of Mexico, I find that hibiscus tea—or agua de jamaica, as it’s called there—is served almost everywhere—in homes, in restaurants, and on the street. One explanation for its popularity is that people in very hot climates often lose their appetite, and this tangy, cooling, drink is just the thing to bring it back. As a diuretic, hibiscus tea also helps relieve the fluid retention that often occurs with heat exhaustion. Another likely reason for this drink’s ubiquity in tropical and subtropical regions is its antimicrobial properties, which protect against the bacteria and worms that thrive these zones.

Try our spicy twist on this traditional Ayurvedic beverage!  

Ingredients:
2 quarts water
3 tbsp dried hibiscus flowers
2 tsp dried tulsi leaf
1 tsp licorice root
3 large slices fresh ginger root
¼-inch cinnamon stick
1 tsp cardamom seed
1 tsp golden raisins
1–2 tsp coconut sugar or raw honey

Directions:
Place licorice, cinnamon, ginger, and raisins in 2 cups of water, and bring to a boil. Simmer for 10 minutes. Add all the other ingredients except the honey, and simmer for 30 minutes. Pour liquid out through a strainer into a 2-quart vessel. Now add the rest of the water. Drink at room temperature or slightly cooled.

Disclaimer
The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure or prevention of any disease.

Warming Ayurvedic Breakfast for the Cold, Dry Winter Mornings

Roasted Rice with Dates, Cinnamon & Cardamom

• 1 cup basmati rice

• ¼ tsp black pepper

• ¼ tsp cardamom

• ¼ tsp cinnamon

• 4 whole dates

• 1 Tbsp ghee

• 1 to 2 pinches of mineral salt

• 3 cups of water

Preparation

Chop dates. Heat a medium saucepan on low, and add ghee. When it melts, add uncooked rice. Stir continually for 2–5 minutes, until it smells sweet and all the rice is coated with ghee. Add the spices and dates. Stir for 1 more minute. Add water and bring to a boil. Cover pot and lower to a simmer. Cook until rice is tender (about 20 minutes). Serve with warm coconut milk or rice milk. And top with slivered almonds or nut of choice.

Disclaimer
The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure, or prevention of any disease. 

Eating for the Season: Recipes to keep Kapha in Balance!

Ayurvedic dietary principles call for us to largely avoid refined sweets and excessively cold, dry, unctuous, salty, and fatty foods. I know this seems hard during the holidays, but if you keep this wisdom in mind, you may notice the ease that it brings to your body and mind. Because winter is considered a primarily kapha season, the meals you eat during this time should incorporate slightly more of the pungent, bitter, and astringent tastes that pacify this dosha. However, winter’s heavy, moisture-laden atmosphere frequently gives way to the dry, windy conditions of the vata dosha, so it’s also important to focus on vata-balancing foods and tastes on days when this type of weather prevails. Overall, you should eat warming meals that balance kapha and vata and help you adjust to the predominant weather conditions. Also be mindful of your agni, or digestive fire. Since kapha conditions can contribute to sluggish digestion, eat at regularly scheduled times without skipping meals or overeating. As always, eat your largest meal at lunch, when the digestive fire of pitta is strongest.

Here are some simple, tasty recipes that will make it easier and more enjoyable to maintain a dosha-balancing wintertime diet.

Creamy Butternut Squash Soup (serves 4)

·      ½ gallon water

·      1 small butternut squash, peeled and cut into 1-inch cubes

·      ½ cup rolled oats

·      1 tablespoon finely chopped fresh cilantro

·      1 tablespoon cumin powder

·      1 teaspoon coriander powder

·      ½ teaspoon turmeric powder

·      ½ teaspoon finely ground black pepper

·      1 tablespoon grated fresh ginger

·      juice of 1 fresh lemon

·      1 tablespoon rock salt

·      1 tablespoon soya oil

·      2 scallions, chopped

·      parsley

·      watercress

Bring water to a boil in a large pot. Add squash, oats, cilantro, and spices, including black pepper and salt, fresh ginger, and lemon juice. Cover and simmer on medium heat for 35 minutes. Transfer to the mixture to a blender and puree until smooth. Return to pot. Heat oil in a small skillet, and sauté scallions for about 2 minutes; then add to the pureed soup. Cover and simmer 5 minutes. Serve hot and garnish with fresh parsley and watercress.

Seven-Grain Bread (serves 4)

·      1 tablespoon natural yeast

·      ½ cup warm water

·      2 tablespoons sesame butter

·      ½ cup spelt flour

·      ½ cup unbleached whole wheat flour

·      ½ cup soya flour

·      ½ cup millet flour

·      ½ cup oat bran

·      ½ cup rolled oats

·      ½ cup cracked wheat

·      1 tablespoon Sucanat

·      ½ teaspoon rock salt

·      1½ cups warm water

Dissolve the yeast in warm water; then dilute the sesame butter in the yeast solution. Combine the flours, bran, rolled oats, cracked wheat, Sucanat, salt, and remaining water; then add the yeast-sesame butter mixture. Knead into a sticky dough. Transfer dough to a large oiled bowl. Cover securely and let rise in a warm place for 40 minutes. Punch down the dough, cover, and let rise again for 40 minutes, until it doubles in size. Form dough into four rolls, and place on oiled baking trays. Bake at 350 degrees for 25 minutes.

Whole Mung Dhal (serves 4)

·      1 cup whole mung dhal

·      2 ¼ cups water

·      ¼ teaspoon turmeric

·      1 pinch sea salt

·      1 tablespoon ghee

·      1 minced green chili pepper

·      ½ teaspoon grated ginger

·      1 tablespoon masala

·      1 teaspoon fresh lemon juice

Wash mung dhal until water runs clear. Soak in 3 cups of cold water overnight. Drain. Boil 2 cups of water and add dhal, turmeric, and salt. Cover and simmer over medium heat for 50 minutes. In a small skillet, heat ghee, green chili pepper, and ginger for a few minutes. Add the masala toward the end of browning. Add to dhal with lemon juice and remaining water. Cover and continue to simmer for an additional 30 minutes over low heat.

Sautéed Golden Beets with Masala (serves 4)

·      4 golden beets

·      1 tablespoon sunflower oil

·      1 tablespoon masala

·      2 yellow onions of shallots, cut into half-moon slices

·      1 teaspoon rock salt

·      1 tablespoon minced fresh parsley

Scrub the beets and cut into bite-size pieces. Heat sunflower oil in cast iron skillet. Stir in masala and cook until slightly browned. Add shallots, beets, and salt. Stir in two tablespoons of water. Cover and allow to cook on medium heat for 5 minutes. Remove from heat, garnish with fresh parsley, and serve hot.

Caraway Brown Rice (serves 4)

·      2 cups long-grain brown rice

·      3½ cups boiling water

·      1 pinch of sea salt

·      2 teaspoons of caraway seeds

Wash rice until water runs clear and add to boiling water. Add salt. Cover and simmer over medium-low heat for 25 minutes. Dry-roast caraway seeds in a small cast iron pan until golden. Add to rice mixture and cook for an additional 5 minutes. Serve warm.

Red Cabbage and Onion Soup (serves 4)

·      ½ gallon of water

·      1 small red cabbage shredded

·      2 red onions, chopped

·      1 tablespoon coriander powder

·      ½ teaspoon cayenne powder

·      1 tablespoon dried dill

·      1 tablespoon dried parsley

·      2 cloves of garlic

·      1 tablespoon of rock salt

·      ¼ cup cashew butter

·      1 red onion, cut into thin half-moon slices

Bring water to a boil in a large soup pot. Add the cabbage and onions, along with the coriander and cayenne powders, dried dill, parsley, and salt. Lightly crush the garlic cloves with a handstone and remove the skin. Add the lightly crushed cloves of garlic to the soup mixture. Cover and simmer on medium heat for 35 minutes, until onions are practically dissolved. Add cashew butter to the soup and stir until it dissolves. Garnish the hot soup with thinly sliced red onions; remove from heat, cover, and let sit for 5 minutes. Serve hot with a heaping dollop of Millet Supreme.

Millet Supreme (serves 4)

·      3½ cups water

·      2 cups millet

·      ¼ cup fresh peas

·      ½ teaspoon turmeric

·      ½ teaspoon cumin powder

·      ½ teaspoon ajwain seeds

·      1 teaspoon rock salt

·      1 tablespoon sunflower oil

·      ¼ cup currents

·      ½ cup roasted almonds, slivered

·      juice of ½ lemon

Bring water to a boil in a medium-sized saucepan. Thoroughly wash the millet, and add to boiling water, along with the peas, turmeric, cumin powder, ajwain seeds, and salt. Cover and simmer on medium heat for 20 minutes. Heat the oil in a small skillet, and add the currants and almonds. Stir for another few minutes until currants begin to swell. Add the lemon juice. Add to the millet, and continue cooking for 10 minutes more. Serve warm.

Disclaimer
The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure, or prevention of any disease. 

5 Easy Ayurvedic New Years Resolutions

We all have health goals that we would like to achieve in the coming year. To set ourselves up for success, we must first resolve to remain realistic about what we can change and stay focused on easy, practical approaches to improving our health and well-being. Ayurveda is a great source of simple, natural health tips that fit into your daily routine without requiring major sacrifices or massive effort, yet can totally change your life.  

1. Start your day with the right breakfast. What you eat first thing in the morning sets the stage for your entire day. Your digestion can either be boosted or totally extinguished depending on what you eat or don’t eat in the morning. Ayurveda teaches that the root cause of all disease is improper digestion. A hot whole-grain porridge, such as congee, is the ideal breakfast to kindle your digestive fire, improve nutrient absorption, and balance your metabolism. It’s easy to cook overnight in a crockpot so that when you wake up, your wholesome breakfast is ready to eat! 

2. Sip warm water with meals. You’ve heard how important it is to drink plenty of water. But maybe you haven’t heard that you should avoid iced water and drink warm water instead. Ayurveda teaches that iced or refrigerated drinks actually inhibit digestion and that warm water improves it. It is especially helpful to the digestive process to drink warm water  while you’re eating a meal—as long as you don’t overdo it. Drinking too much water during a meal dilutes the enzymes necessary to fully break down food, so sipping it is considered healthier than gulping big glassfuls. Gulping can be done in between meals! It may take a little time to get used to asking your waiter for water with no ice, or better yet, a mug of hot water with lemon, but the payoff is worth it. You will notice that you are digesting your meals much more efficiently and without suffering any gas or bloating.

3. Soothe your sinuses daily. Ayurveda teaches that it is extremely important to keep all of your internal cavities well oiled to prevent illness and support a long, healthy life. Many people can relate to having sinus problems, whether they manifest as seasonal allergies, chronic congestion, sinus infections, or headaches. Given that the mucous membranes in the sinuses are the first line of defense when air-borne impurities and irritants enter our body, we want to make sure that they stay in good working order. Dryness and inflammation of these tissues are major contributors to congestion and allergy symptoms. Neti pots are getting a lot of press these days as a great way to keep our sinuses clean. Less well known is the value of inserting a few drops of herbal oils into the nose each day to keep the sinus tissues healthy and supple. If done daily, even twice a day, you will avoid many of the colds, coughs, and headaches that keep you from enjoying consistent good health during the year.

4. Extend the benefits of lubrication to all the tissues of the body by giving yourself a warm oil massage. In Ayurveda, this restorative practice is known as abhyanga. It’s best to apply the warm oil all over your body right before a hot bath or shower so that the oil can easily penetrate into the deeper tissues and joints. Abhyanga serves to calm the nervous system, strengthen the joints and connective tissue, and stimulate the internal organs. It’s best to choose the type of oil that is appropriate for your Ayurvedic constitution, or you can simply use raw sesame oil, which is good for all types. One of the best things about abhyanga is that by doing this healing practice several times a week, you are paying close attention to your physical body in a loving and attentive way. We all could benefit from more self-love, and self-massage is an excellent way to practice this and reap some serious health benefits as well.

5. Daily detox. If you never did anything else for your health besides taking Triphala, you’d still be better off than most people. Triphala is one of the most important Ayurvedic herbal formulas because it serves as a powerful detoxifier for the digestive tract while at the same time rejuvenating the entire body. A clean internal environment is necessary for all our bodily systems to function well. Composed of three herbs, Triphala is extremely high in vitamin C and is balancing for all constitutional types. Triphala is unique in its ability to scrape accumulated toxins out of the intestinal tract so that nutrients can be properly absorbed and waste can be regularly eliminated. It cleanses the liver and the blood and benefits the eyes as well. There is a saying in India that goes something like this: “No mother? Do not worry if you have Triphala.” Triphala provides such a breadth of nourishment and protection that it has earned this comparison to the ultimate nurturer. It’s best to take Triphala one hour before bed so that its cleansing action can occur while no food is being eaten.

After sticking with these easy Ayurvedic New Year’s resolutions for even just a few weeks, you will notice such incredible improvements in your overall health that you won’t have to worry about falling off the wagon. A new sense of well-being comes from making these small but profoundly effective changes. Adopting these practices does require some discipline, but when the benefits become obvious with so little effort, they soon become a part of your normal routine.

Congee Recipe 
How do I prepare congee?
Congee is easily prepared overnight in a crockpot. If you do not have a crockpot, the grain mixture can be simmered on the stove over very low heat. It is important to cook the congee in pots made of clay, enamel, glass, or stainless steel. Do not use pots made of aluminum or iron, as chemicals from these materials can leach into your food.

Suggested cooking ingredients for 1 serving:
1 part grain (¼ cup)
5 parts water (1 ¼ cup)

Combine the ingredients in crockpot and cook on low overnight (8 hours). You should adjust the proportions of grain to water until the consistency of the congee appeals to you. Increase serving size as desired. To maximize the health benefits while enhancing the flavor, add spices that are appropriate for your condition (see suggestions below). Your health care practitioner may suggest adding specific flavorings or nuts, fruits, vegetables, or herbs that would be most beneficial to you.

Suggested congee grain combinations:
To reduce excess water weight, try brown rice/barley, cinnamon, and ginger. To strengthen the adrenals and stimulate digestion, combine millet/buckwheat/rye, allspice, and cinnamon.

Some options:
GRAINS: rice, millet, barley, rye, oat groats, spelt, quinoa, amaranth, wheat berries
SPICES: cinnamon, bay leaf, allspice, ginger, nutmeg, cloves
NUTS/FRUITS: jujube, lyceum berries, walnuts, dried cherries, almonds, pumpkin seeds
VEGGIES: sweet potato, carrots, pumpkin, spinach, squash
FLAVORINGS: molasses, honey, maple syrup, rice milk

Disclaimer
The sole purpose of these articles is to provide information about the tradition of Ayurveda. This information is not intended for use in the diagnosis, treatment, cure, or prevention of any disease.