Monday, August 30, 2010
PITTA: PREVENTING AGGRAVATION
In general, when you are on the cusp of a new season, your whole being becomes vulnerable to aggravation. How well you balanced the predominate elements in the previous season contributes to how much aggravation will prevail. As we leave the pitta season in August and notice any lingering eye or skin dryness, dehydration, diminished appetite, skin rashes, inconsistent bowel movements, or trouble with blood circulation, it’s best to do some preventative cleansing to nourish and prepare our selves before the fall season is in full swing.
To eliminate dryness and rekindle your spark, consider treating yourself to a shirodhara treatment, where warm herbal oil is poured rhythmically onto the center of your forehead to promote flow and relaxation throughout your entire body. These are offered at Ayurvedic clinics and some day spas.
If you suffer from any digestive imbalances, consider taking triphala for six weeks to clear the lower digestive tract so it can work more efficiently.
Gentle cleansing for the blood and skin includes ingesting bitter herbs such dandelion leaves, burdock root, and turmeric in teas or in powder form mixed with some ghee. Each of these ingredients is helpful in pulling toxins from the blood.
**The yoga postures Tadaka Mudra (supine uddiyana bandha), Prasarita Padottanasana (wide leg forward bend), Sirsasana (head stand), Balasana (child’s pose), Pascimottanasana (seated forward bend), Ardha Matsyendrasana (seated twist) are a few of my favorite poses to practice every day at the tail end of summer.
*Please note these are general ideas to promote wellness. For specific health advice, consult with your health care practitioner of choice!
**You can find all these postures within my Art of Sequencing - Volume One book on my website: www.melinameza.com
To prevent pitta aggravation, enjoy this delicious soup!
Coconut Milk Soup
From Secrets of Healing by Maya Tiwari
4 cups water
1 cup coconut milk
½ tsp rock salt
6 fresh neem (curry) leaves
1 TBS ghee
1 c grated fresh coconut
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp minced ginger
Bring water to a boil in a heavy soup pot. Add the coconut milk, salt, and neem leaves. Heat the ghee in a cast-iron skillet over low heat and add the grated coconut, stirring occasionally until the coconut turns slightly brown. Add to the
seeds for a few minutes until they begin to crackle. Next, grind the seeds to a fine powder and add to the soup, along with the ginger. Cover and simmer on medium heat for 15 minutes. Serve warm or cold.
Makes 2 servings
Note: Vata types may add ½ teaspoon of tamarind paste to the soup when adding the spices.