Spring caught up to us quickly this year, so to help with the transition here are some spring Ayurvedic tips!

The doshas are not just dynamic energy in the body, they are influenced by the seasonal changes as well. During spring there is a predominance of kapha dosha in the atmosphere. Kapha nourishes, nurtures, protects, builds and creates, giving bounty and beauty to all of the surrounding nature and us!

The warmth of spring starts melting the accumulated snow from winter. Likewise, accumulated kapha starts liquefying and running out of the body. This is why people tend to get spring colds. At the same time, blooming flowers shed their pollen, which can also aggravate kapha types or people with accumulated kapha, creating hay fever and allergies. So our diet and lifestyle should be designed to balance this energy.

Diet should be comprised of food and drinks, with hot, dry and light qualities to counter the cool, moist, and heavy qualities of Kapha.

Eat more baked, broiled or grilled warm foods.  Avoid cheeses, ice creams and yogurts.

Add pungent spices. Eat more vegetables. Cut down on sweets.  Sweet, salty and sour tastes aggravate Kapha, so they should be avoided. Pungent, astringent and bitter tastes reduce Kapha and should be added.

Drinks should be made with ginger, calamus, cloves, and cinnamon. Drink lots of warm water and herbal teas.

Yoga practices such as Bhasrica Pranayama and sun salutations, shoulder stand, boat, bow, lion and camel pose can be practiced.

Sleep during the daytime should be avoided.

Dress in bright warm colours like gold and orange.

Kapha Balancing Tea

Ingredients

-       4 cups water

-       2 cinnamon sticks

-       ¼tsp turmeric powder

-       1 tsp. grated ginger

-       1 Tbsp. maple syrup

Procedure:

Heat water in a pot. Add slightly crushed cinnamon sticks and turmeric powder. Boil 3 minutes. Add maple syrup and grated ginger and boil for 2 more minutes. Strain and serve hot.

Enjoy!

A big thanks to all that came out to the Kickoff Event on Friday, it was so much fun! Hope to see you at the Open House this Sunday starting at 11am.

Namaste

Kalee 



• Wash and prepare the veggies by chopping them into bite size pieces. Wash the mung dal. 

• In a saucepan, put the dal, veggies and water. Cook, partially covered, until the dal and veggies are tender, about 45 minutes. Stir frequently to keep from sticking. 

• Heat oil on medium in a good sized pot and add the mustard and cumin seeds. Stir until the seeds pop, then mix in the cilantro, garlic & hing. Cook until the garlic is slightly brown. 

• Add the mung dal mixture to the spices. Stir in the turmeric, salt and masala powder. 

• Bring to a boil, turn off the heat and serve.