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© 2018 by Paras Moghtader.

 

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Kapha pacifying diet (spring time)

May 21, 2019

 

Spring is here, Kapha season, where water and earth elements are dominant! Think of mud, it is heavy and dense. In the same way when spring is in the air we feel the effects of heaviness, humidity, dense qualities of air, heavy rains and growth in our body and mind. There are many ways in Ayurveda to balance this, one is with the food we eat.

 

Instead of looking at the individual components of foods—ie: carbohydrates, protein, fats, and calories— Ayurveda identifies six “tastes” of foods. Each taste has specific effects on the three doshas (Vata, Pitta, and Kapha). By including all six tastes in each meal we satisfy our nutritional and dietary needs without the need to count calories or consult a manual. Kaphas should focus on eating more of the Pungent, Astringent, and Bitter tastes, ie: leafy greens, lentils, dried beans, pomegranates, potatoes, cabbage, apples, and all digestive herbs and spices are good choices for Kapha or really for anyone in the Kapha season.

 

The Pungent Taste: fire + air …is light, dry, and hot. This increases Pitta and Vata and decreases Kapha. Examples are chili peppers, ginger, and black pepper. The Astringent Taste: earth + air …is dry and cool. This increases Vata and decreases Pitta and Kapha. Examples are most beans, cranberries, and pomegranates. The Bitter Taste: air + ether …is light, dry, and cool. This increases Vata and decreases Pitta and Kapha. Examples are leafy greens and herbs such as goldenseal and turmeric.

 

Spring is general is a great time for a cleanse as winter's cold and taxing months can be too tiring for the liver to digest the heavy foods we really need to eat to survive the extreme temperatures in the Vata season. Now is the time to eat the light leaves, and look, how incredible that the nature around us manifests this so beautifully! Dig up the weed (dandelion) in your garden and make some tea from it!!! Nature is so intelligent and provides what we need.

 

Celery and Cabbage soup Diet

 

Put the spring back in your step with this light yet satisfying soup. Cooked cabbage is not only gentle and sweet, it is a cleansing and delicious addition to any diet. After celebrations, social events, and "living it up" sometimes you just want to live the simple life. Cleansing Cabbage Soup is the answer!

 

Both cabbage and celery have diuretic properties, meaning that they help flush excess water out of the body. Often people who have a lot of Kapha dosha, the body type ruled by water and earth, tend to retain water especially in the late spring time when the climate is rainy and soggy. This kind of weather makes Kapha people feel dull, lethargic, and low energy. Celery is a bright, crunchy diuretic that can help you say goodbye to heavy water retention and hello to renewed lightness & energy!

 

This soup is equipped with the right spices to balance kapha. Curry powder improves circulation and thins the blood, cleansing the lymphatic system as well as all vessels and tissues. Its ability to move the blood dries dampness and increases heat. Turmeric's ability to support the liver while cleansing the lymphatic system make it an ideal herb for spring cleansing (along with beets and dandelions). The laxative and circulatory qualities of garlic are useful in cleansing regimens. It is also an expectorant, which means it can help clear out the lungs.

 

Ok here is the recipe, be sure to mix it up, do not just have this soup as the whole part of the diet but rather mix in, salads and leafy greens and any Kapha food you like.

 

How to Make Cabbage Soup Diet

 

ts and dandelions). The laxative and circulatory qualities of garlic are useful in cleansing regimens. It is also an expectorant, which means it can help clear out the lungs.

 

 

1/4 tsp     BLACK PEPPER

4 c.          CABBAGE

1 c.          CARROTS

1/4 c        CELERY STALK

1/4 tsp     CURRY POWDER

1 clove    GARLIC

1/4 c        PARSLEY (FRESH)

1/2 tsp     SALT (Himalayan salt)

1/4 c        YELLOW ONION

 

Add all ingredients to a large pot. Add enough water to cover the vegetables. Bring to a boil then reduce heat to a simmer and cover. Cook for 45 minutes or until vegetables are tender.

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