According to Ayurveda, as the days lengthen, we enter into a cycle dominated by the energy of the fiery pitta dosha. Pitta translates as ‘that which cooks’ and is associated with the body’s metabolic system and the energy of transformation.
Ayurveda provides us with simple & effective practices for keeping the fire stoked, without letting it blaze out of control.
General guidelines for keeping cool & balancing Pitta:
During the summer months the body has a tendency to get overheated. Drink plenty of water and other liquids to keep the body hydrated and cool.
Eat simply, & emphasize foods that are cool and dry
Eat cooling herbs & spices like fennel, mint, coriander, cilantro, turmeric and dill
Avoid heating spices like cayenne, garlic, horseradish, chilies, basil and black pepper
Emphasize sweet, bitter and astringent tastes.
Limit salty, pungent and sour foods
Spend time in cool, shady, peaceful environments. Take time to enjoy time in nature, moonlit walks, go for a swim
Massage body with cooling oils, like coconut, safflower, or Tattva’s Herbs’ Supercritical Cooling oil, which is made with herbs that can help regulate the body’s temperature during the long, hot summer months.
Here is a great summer recipe:
Simple Sautéed Greens
Approx 4-6 cups (or equivalent to 2 bunches) of Young Fresh Kale, Collard Greens, Swiss Chard, Spinach, Dandelion Greens, &/or Beet greens stemmed, ribbed and cut into thin strips
1 1/2 tsp Cumin Seeds
2 tsp Mustard Seeds
1 tsp Ground Turmeric
¼ cup fresh cilantro, stems removed & chopped
½ -1 tsp Hing (asaeofetida)
1 tsp salt
1 -2 Tbsp Ghee (Clarified Butter) or Coconut Oil
1/3 cup chopped nuts (almonds, cashews or peanuts)
Steam greens for approximately 5 minutes. Heat ghee or coconut oil on medium-high heat. Add cumin seeds and mustard seeds, stir and cook until the mustard seeds pop. Add turmeric, cilantro, hing and salt. Stir briefly to release aroma.
Add the greens and sauté for 2-3 minutes until flavors are blended.
Serve with chopped nuts on top