Major 
Arugula Corn,  fresh Okra 
Asparagus Daikon Onion,  cooked 
Beet  greens Dandelion Parsley 
Bell  peppers 
Eggplant Pokeroot 
Broccoli Endive Potatoes,  white 
Broccoli  rabe Green  beans 
Spinach Brussels  sprouts Jerusalem  artichoke 
Sprouts Burdock  root Jicama Summer  squash 
Cabbage Karela (yellow  crookneck) 
Carrots Kohlrabi Turnips 
Carrot  tops Landcress Turnip  greens 
Cauliflower Leeks Watercress 
Celery Lettuce Winter  squash  (spaghetti) 
Collards Mustard  greens 
121 
jmt. THE    PRACTICE    OF    AYURVEDA 
KAPHA-PITTA 
Minor 
Artichokes Onion,  raw Sweet  potatoes 
Chili  peppers,  hot Plantains Winter  squash  (acorn, 
Cucumber Pumpkin buttercup,  butternut) 
Horseradish Rutabaga 
Regressive Summer  squash  (zucchini) 
Beets Mushrooms 
Radishes Tomatoes 
FRUITS 
Use  seasonal  fruits. Major 
Apples Mango 
Pomegranate 
Apricots Peaches Prunes 
Berries Pears 
Quince Cherries Persimmon Raisins 
Figs,  dried 
Minor 
Avocado Kiwi Pineapple 
Cranberries Lemons Plums 
Dates Limes Strawberries 
Figs,  fresh Melons Tamarind 
Grapes Oranges 
Regressive 
Bananas Papaya Soursop 
Grapefruit Rhubarb Sweet  fruits,  in  excess 
Grapes,  green Sour  fruits,  in  excess Watermelon 
GRAINS 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season  for  the  dual  types. Winter /Spring  (December  to  end  of  April) 
Major  Minor 
Barley  Amaranth 
Basmati  rice,  brown  Buckwheat 
Quinoa  Corn 
Wild  rice  Millet 
Rye 
122 Regressive 
Basmati  rice,  white 
Brown  rice,  medium-  or 
short-grain 
Oats,  whole 
Wheat 
jmt. EATING   ACCORDING   TO   YOUR    BODY   TYPE 
KAPHA-PITTA 
Spring/ Summer  (May  to  end  of  August) 
Major  Minor 
Barley  Amaranth 
Basmati  rice,  white  Basmati  rice,  brown Regressive 
Brown  rice,  medium-  or 
short-grain  or  sweet 
Corn Buckwheat Oats,  whole 
Millet Rye 
Quinoa Wheat 
Wild  rice 
Fall  (September  to  end  of  November) 
Major Minor 
Regressive Barley Amaranth Brown  rice,  medium-  or 
Basmati  rice,  brown  or  white Brown  rice,  long-grain  or  sweet short-grain 
Corn Buckwheat 
Rye Oats,  whole 
Millet Wheat 
Quinoa 
Wild  rice 
PROCESSED  GRAINS  (ALL  YEAR) 
Use  processed  grains  sparingly. Minor 
Barley  cereals Millet  cereals Soba  noodles 
Barley  flour Oat  bran Udon  noodles 
Cornmeal Pasta,  whole  wheat 
LEGUMES, BEANS, PEAS,  AND  SOYBEAN  DERIVATIVES 
Major 
Aduki  beans Lima Pinto 
Black  beans Muth  beans Split  peas,  yellow  or  green 
Black-eyed  peas Navy 
Urad  dhal 
Chickpeas 
Minor White  beans 
Lentils Tofu,  cooked Toor  dhal 
Mung  dhal,  split  or  whole 
Kidney Regressive 
Soybeans  and  soy  by-products, 
except  cooked  tofu 
123 
m 
THE    PRACTICE    OF    AYURVEDA 
K  APHA-PITTA 
NUTS  AND  SEEDS 
Minor 
Coconut Pumpkin  seeds,  roasted Sunflower  seeds,  ro 
astei 
Poppy  seeds 
Regressive All  nuts Sesame  seeds 
DAIRY 
Major 
Ghee Goat's  milk 
Minor 
Cottage  cheese Yogurt,  mildly  spiced 
Regressive 
Buttermilk Dairy  products,  commercial Ice  cream 
Cheeses,  hard  or soft or  powdered Sour  cream 
Cow's  milk,  certified  raw 
OILS 
Major 
Canola Sunflower 
Minor 
Almond Mustard Soy 
Corn Safflower 
Regressive 
Apricot Coconut Sesame 
Avocado Olive Walnut 
SWEETENERS 
Sweeteners  are  to  be  used  sparingly  by  K  types. Major 
Dried  sweet  fruits  Fruit  juice  concentrates  Honey,  raw  and  uncooked 
(apples,  apricots,  figs, 
mangoes,  and  raisins) 
124 
jmir 
EATING    ACCORDING    TO   YOUR    BODY   TYPE 
KAPHA-PITTA 
Amasake  (rice  milk) 
Barley  malt 
Brown  sugar,  unrefined 
Dates 
Fructose 
Honey,  cooked Minor 
Brown  rice  syrup 
Regressive 
Molasses 
Sucanat 
Sugarcane  juice Maple  syrup 
Sugar  substitutes 
(saccharin,  Sweet  'n  Low, and  NutraSweet) 
White  sugar 
HERBS,  SPICES,  AND  FLAVORINGS 
Allspice 
Anise 
Bay  leaf 
Black  cumin 
Black  pepper 
Caraway 
Cardamom 
Cinnamon 
Cloves 
Coriander 
Curry  leaves 
Curry  powder 
Cumin 
Ajwan 
Asafoetida 
Fennel 
Mango  powder Major 
Dill  leaves  or  seed 
Garam  masala 
Garlic,  cooked 
Horseradish 
Mace 
Marjoram 
Mint 
Mustard  seeds Nutmeg 
Orange  peel 
Oregano 
Paprika Parsley 
Minor 
Fenugreek 
Garlic,  raw 
Ginger,  dried 
degressive Peppermint 
Pippali Rosemary 
Saffron Sage 
Spearmint Star  anise 
Tarragon 
Thyme 
Turmeric 
Vanilla 
Wintergreen 
Kudzu Savory 
Tamarind 
Black  pepper 
Cilantro,  fresh 
Daikon,  fresh CONDIMENTS 
Major 
Mint  leaves 
Orange  peel Rose  water 
Sprouts 
125 
m 
THE    PRACTICE    OF    AYURVEDA 
KAPHA-PITTA 
Chili  peppers 
Chutney,  coconut  or  mango 
Coconut,  fresh  or  roasted 
Coconut  milk 
Gomasio,  mild 
Black  sesame  seeds 
Garlic,  raw 
Ketchup 
Mayonnaise 
Miso Minor 
Lemon  juice 
Mustard,  noncommercial 
Pickles,  mild 
Rock  salt 
Sea  salt 
Regressive 
Olives,  black  or  green 
Onions,  raw 
Pickles,  strong 
Salt,  iodized 
Salty  condiments,  in  excess Vinegar,  brown  rice  or 
mild  herbal 
Wasabi 
Yogurt,  mildly  spiced 
Sour  condiments,  in  excess 
Soy  sauce Tamari 
Yogurt,  plain 
SEAWEEDS 
Use  seaweeds  sparingly  and  mostly  in  the  fall  (September  to  end  of  November). Rinse  and  soak  thoroughly  before  use. Agar-agar 
Arame 
Dulse Minor 
Hijiki Kelp 
Kombu Riverweeds 
Seaware 
Wakame 
BREWS  AND  BEVERAGES 
All  fruit  juices  should  be  diluted  with  water  or  milk  for  K-P  types 
Major 
Chicory  drinks 
Cranberry  juice 
Goat's  milk,  spiced 
Grape  juice 
Lemonade 
Mixed  vegetable  juice 
Orange  juice 
Papaya  juice Aloe  vera  juice/drinks 
Apple  juice 
Apricot  juice 
Banana  drinks 
Berry  juice 
Carob  drinks 
Carrot  juice 
Carrot-ginger  juice 
Cherry  juice 
Almond  drink  or  milk 
Amasake  (rice  milk) 
Caffeinated  drinks Minor 
Coconut  milk 
Lassi  (sweet  yogurt  drink) Peach  nectar 
Pear  juice 
Pineapple  juice 
Pomegranate  juice 
Prune  juice 
Vegetable  broth 
Yogurt  drinks, 
mildly  spiced 
Mango  juice 
Soy  milk,  warm  spiced 
126 
Jfffr 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
KAPHA- PITTA 
Alcohol 
Carbonated  drinks 
Chocolate  drinks Regressive 
Fruit  juice,  sweetened 
Iced  and  very  hot  drinks Salted  drinks 
Tomato  juice 
TEAS 
Do  not use  chamomile  if  you  are  allergic  to 
Major 
Ajwan Cornsilk 
Alfalfa Dandelion 
Bancha  (twig) Elder  flowers 
Barley Eucalyptus 
Basil Ginger,  dried 
Blackberry Hibiscus 
Borage Hops 
Burdock Hyssop 
Cardamom Jasmine Catnip Lavender 
Chamomile Lemon  balm 
Chicory Lemon  grass 
Chrysanthemum Mexican  bark 
Cinnamon Mormon  tea 
Cloves Nettle 
Minor 
Fennel Lotus 
Ginger,  fresh Sarsaparilla 
Ginseng Sassafras 
Regressive 
Comfrey Licorice 
Marshmallow to  ragweed. Orange  peel 
Osha 
Passionflower 
Pennyroyal 
Peppermint Raspberry 
Red  clover 
Rose  flower 
Saffron Sage 
Spearmint Strawberry 
Violet 
Wild  cherry  bark 
Wintergreen 
Yarrow 
Yerba  mate 
Rosehips 
127 
^Cr 
THE    PRACTICE    OF    AYURVEDA 
TRIDOSHA 
TRIDOSHA  CHART 
77ns  chart  lists  some  of  the  foods  common  to  all  constitutional  types. While  these  foods  may 
be  used  when  cooking  for  large  groups,  this  chart  should  not  be  used  by  any  one 
body  type  exclusively. It  lacks  variety  and  thus  does  not  have  the  healing 
potential  that  can  be  derived  from  the  chart  appropriate  to  your  particular  type. VEGETABLES 
Use  fresh  and  seasonal  vegetables. Artichoke Jerusalem  artichoke 
Spinach Asparagus Jicama 
Sprouts Bok  choy Kale Summer  squash 
Broccoli Landcress 
(yellow  crookneck 
Broccoli  rabe Mustard  greens or  zucchini) 
Carrots Onion,  cooked Sweet  potatoes 
Collards Okra Watercress 
Corn,  fresh Parsley 
Winter  squash 
Daikon Parsnips 
(buttercup,  butternut, 
Green  beans Potatoes,  white 
spaghetti) 
FRUITS 
Use  seasonal  fruits. All  fruits  should  be  tree-ripened and  fresh. Apricots Lemons Pomegranate 
Berries Limes Raisins 
Cherries Mango 
Strawberries,  sweet 
Grapes,  dark Peaches Tamarind 
GRAINS 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season. Winter/Spring  (December  to  end  of  April) 
Barley  Millet 
Basmati  rice,  brown Quinoa 
Barley 
Basmati  rice,  brown Spring/Summer  (May  to  end  August) 
Basmati  rice,  white Wheat 
128 
^Cr 
EATING    ACCORDING    TO   YOUR    BODY   TYPE 
TRIDOSHA 
Fall  (September  to  end  November) 
Basmati  rice,  brown  Oats,  whole  cooked 
Brown  rice,  short-grain  Wheat Wild  rice 
PROCESSED  GRAINS  (ALL  YEAR) 
Minor 
Barley  cereal  Millet  cereal 
Barley  flour  Mochi  (pounded  sweet  rice) 
Bulgur  Oat  bran 
Corn  grits  Oats,  rolled  or  steel-cut 
Cornmeal  Pasta,  spinach  or  whole  wheat 
Couscous  Rice  flour Rye  flakes 
Rye  flour Soba  noodles 
Udon  noodles 
Wheat  bran 
Whole  wheat  flour 
LEGUMES,  BEANS,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Tofu  Urad  dhal Aduki  beans 
Mung  dhal,  whole 
Nuts  may  be  used  sparingly NUTS  AND  SEEDS 
Pumpkin  seeds Sunflower  seeds 
SWEETENERS 
Amasake  (rice  milk) 
Barley  malt  syrup Fruit  juice  concentrate 
Honey,  raw  and  uncooked Maple  syrup 
HERBS,  SPICES,  AND  FLAVORINGS 
Black  pepper 
Cardamon 
Cinnamon 
Coconut 
Coriander 
Cilantro 
Cumin 
Dill  leaves  or  seeds 
Fennel Garlic,  cooked 
Ghee 
Ginger,  cooked 
Ginger,  fresh 
Lemon 
Mint  leaves 
Mustard Nutmeg 
Orange  peel Parsley 
Rose  water 
Saffron 
Sea  salt 
Tamarind 
Tarragon 
runner  it 
Vanilla 
Wintergreen 
129 
« 
THE    PRACTICE    OF    AYURVEDA 
TR  I  DO  SH A 
Butter,  unsalted 
Cottage  cheese DAIRY 
Use  organic  dairy  products. Ghee Yogurt,  spiced 
Canola OILS 
Sunflower 
Aloe  vera  juice 
Apple  juice 
Apricot  juice 
Amasake  (rice  milk) BEVERAGES 
Berry  juices,  sweet 
Carob  drinks 
Carrot-vegetable  juice 
Grape  juice Mango  juice 
Peach  nectar 
Soy  milk,  spiced 
Yogurt  drinks,  spiced 
TEAS 
Do  not  use  chamomile  if  you  are  allergic  to  ragweed. Bancha  (twig  tea)  Barley  (grain  tea)  Raspberry 
Barley  Hops  Rice  (grain  tea) 
Chamomile  Jasmine  Rose  flower 
Chicory  Lemon  balm  Saffron 
Chrysanthemum  Lemon  grass  Sarsaparilla 
Cinnamon  Lotus  Spearmint 
Cloves  Mexican  bark  Violet 
Elder  flower  Orange  peel  Wintergreen 
Fennel  Peppermint 
130 
m 
CHAPTER      7 
EATING   WITH    THE    CYCLES 
OF    NATURE- 
SEASONAL   MENUS 
ccording  to  Ayurveda,  there  are  six  seasons — every  two  months  is  considered  a  season. The  Vata 
seasons  are  early  fall  (the  rainy  season),  mid-July  to  mid-September;  and  autumn,  mid-Septem- 
ber to  mid-November. Mid-November  through  mid-March,  early  through  late  winter,  mark  the  two 
seasons  of  Kapha. Spring  and  summer,  spanning  mid-March  through  mid-July,  are  considered  the 
two  Pitta  seasons. Because  each  dosha  is  increased  in  its  own  season,  these  particular  times  ol  year  are  crucial  for  each 
body  type:  Vata  is  increased  in  the  rainy  season  and  autumn;  Kapha  is  increased  in  both  the  early  and 
late  parts  of  winter;  and  Pitta  is  increased  in  the  spring  and  summer. The  period  of  time  when  the  seasons  are  changing  is  also  very  critical  for  all  the  types. According 
to  Charaka:  "All  diseases  begin  at  the  junctions  of  the  seasons,"  and  so  all  types  are  cautioned  to  be 
especially  aware  during  the  seasonal  transitions. The  fortnights  surrounding  mid  September  and 
mid-November  are  the  most  crucial  periods  during  the  Vata  seasons. Vata  types  are  advised  to 
cultivate  infinite  patience  and  to  initiate  gentle,  grounding  sadhanas  and  use  Vata  nurturing  foods 
during  these  periods. The  fortnights  surrounding  mid-January  and  mid-March  are  the  most  critic al 
days  for  Kapha  types,  who  are  cautioned  to  be  stoic  and  firm  with  then  sadhanas  and  food  choices 
during  these  periods. The  fortnights  surrounding  mid-May  and  mid- July  are  the  most  vulnerable  days 
during  the  Pitta  seasons. Pitta  types  are  asked  to  be  especially  patient  and  observant  ol  then  sadhanas 
and  food  choices  during  these  periods. The  doshas  are  at  their  zenith  during  a  certain  time  ol  day  and  time  ol  hie. Two  to  si\  m  the  eai  |y 
morning  and  afternoon  is  Vata's  peak  time. Six  to  ten  in  the  morning  and  evening  is  Kapha's 
131 
>m 
THE    PRACTICE    OF    AYURVEDA 
heightened  time. Ten  to  two  in  the  day  and  evening  is 
when  Pitta  is  most  intense. The  childhood  years  from  birth  to  fourteen  are 
considered  the  Kapha  years. Twenty-seven  to  forty- 
two  are  considered  the  Pitta  years,  and  fifty-six  to 
seventy-seven  are  the  prime  Vata  years. Fourteen  to 
twenty-seven  are  the  Pitta-Kapha  years;  forty-two  to 
fifty-six  the  Vata-Pitta  years;  seventy-seven  to  life's 
end,  the  Vata-Kapha  years. The  prevalent  times  of  each  dosha  generally  reflect 
the  time  when  that  dosha  needs  to  be  nurtured  and 
nourished  to  balance  its  heightened  state. During  its 
prevalent  time,  a  Vata  type  would  seek  light,  warm, 
and  moist  temperatures,  as  well  as  substantial  Vata- 
nurturing  foods. The  sadhanas  most  appropriate  to balance  Vata  are  gentle  and  consistent  activities,  which 
include  listening  to  mellow  and  harmonious  sounds. The  Pitta  type  would  seek  tranquil  and  cool  tem- 
peratures. Wholesome,  fragrant,  and  calming  foods 
reduce  the  intensity  of  Pitta. The  most  appropriate 
sadhanas  are  restful,  meditative,  and  gentle  activities, 
which  include  observing  forms  that  are  visually  whole- 
some and  beautiful. Kapha  types  need  to  stir  and  rise  in  great  motion 
and  activity. The  temperature  needs  to  be  warm,  dry, 
and  crisp. Kapha  should  repast  on  small  portions  of 
stimulating  and  warming  foods. The  best  sadhanas 
for  Kapha  are  in  the  kitchen,  cleaning  house,  parting 
with  many  years  of  collectibles,  as  well  as  hiking, 
biking,  and  so  on. SEASON,  CONDITION,  AGE,  AND  TIME 
WHEN  EACH  DOSHA  IS  MOST  PREVALENT 
VATA 
Rainy  season,  mid-July  through  mid-September  (early  fall) 
mid-September  through  mid-November  (fall) 
Dewy  season  (late  winter) 
56-77  years  of  age 
2:00-6:00  a.m.  and  p.m. 
KAPHA 
mid-November  through  mid-March  (winter) 
Cold  and  humid  season 
Moonlight 
Birth- 1 4  years  of  age 
6:00-10:00  a.m.  and  p.m. 
PITTA 
mid-March  through  mid-July  (summer) 
Excess  heat 
Sunlight 
27—42  years  of  age 
10:00  a.m.-2:00  p.m.;  10:00  p.m.-2:00  a.m. 
132 
jmt. EATING    WITH    THE    CYCLES    OF    N  ATU  R  E  — S  E  AS  O  N  AL    MENUS 
PITTA-KAPHA  and  KAPHA-PITTA 
14—27  years  of  age 
Change  from  spring  to  summer 
VATA-PITTA  and  PITTA-VATA 
42-56  years  of  age 
Change  from  summer  to  fall 
VATA-KAPHA  and  KAPHA-VATA 
77  years  to  life's  end 
Change  from  fall  to  winter 
Seasonal  extremes 
AVERAGE  DAILY  FOOD  PROPORTIONS 
FOR  ALL  TYPES 
Grains 
Beans 
Vegetables 
Fruits 
Desserts 1  cup  (cooked) 
'/2  cup  (cooked) 
3  cups 
2  cups [/i  cup 18% 
9% 
40% 
25% 
8% 
100% 
SEASONAL  USE  OF  GRAINS  FOR  ALL  TYPES 
^FALL Amaranth 
Barley  (hulled  and  pearl) 
Basmati  rice  (brown  and  white) Bulgur 
Cracked  oats 
Grain  flours 
^  WINTER Medium  grain  brown  i  ice 
Millet 
Quinoa 
Amaranth 
Basmati  rice- 
Buckwheat 
Grain  flours Hulled  barley 
Quinoa Rye 
Short-grain  brown  rice Wheal  bei  lies 
Whole  o.its 
133 
>m 
THE    PRACTICE    OF    AYURVEDA 
$)  SPRING 
Barley  (hulled  and  pearl)  Cracked  oats 
Basmati  rice  (brown  and  white)         Cracked  rye 
Bulgur  Cracked  wheat 
|||  SUMMER Basmati  rice  (brown  and  white)         Grain  flours 
Couscous  Long-grain  brown  rice 
Cracked  wheat  Millet Grain  flours 
Long-grain  brown  rice 
Millet 
Noodles  and  pastas 
Pearl  barley 
AYURVEDIC   IDEAL 
In  making  the  transition  to  the  Ayurvedic  diet,  you 
may  begin  by  eating  the  quantity  of  food  that  feels 
satisfying  to  you,  without  overeating. Many  of  us  have 
grown  accustomed  to  consuming  two  to  three  times 
more  food  than  we  need. Within  the  realm  of 
Ayurveda,  certain  principles  are  normally  recognized 
and  honored  when  it  comes  to  eating. According  to 
the  Ayurvedic  master  Vagbhata,  after  a  meal  the 
stomach  should  be  filled  as  follows:  lh  solid  food, 
xh  liquid,  and  lh  empty. Over  the  following  six  months, 
you  may  gradually  reduce  your  intake  of  liquids  and 
solids  by  about  25  percent  to  reflect  this  ideal. Water 
may  be  taken  occasionally  during  the  meal;  taking  a 
small  amount  of  warm  water  before  each  meal  is 
actually  an  Ayurvedic  prescription. Ultimately,  the  desired  number  of  meals  per  day  is 
two — one  taken  between  8  and  10  a.m.  and  the  other 
between  6  and  8  p.m.  (Those  engaged  in  hard,  physical 
labor  may  take  three  large  meals  a  day.) TRANSITIONAL  MEALS 
When  making  a  transition  to  a  healthy  and  balanced 
diet,  people  often  feel  deprived  of  their  unhealthy 
habits  and  foods. For  this  reason  we  need  to  move 
forward  gingerly  and  gently  into  this  new  phase  of 
life. Understanding  that  our  old  attachments  and 
habits,  even  though  resolved,  can  intrude  on  new 
beginnings  makes  it  easier  to  cope  with  them. Be- cause of  the  vulnerable  nature  of  the  mind  and  body 
during  transitional  phases,  the  quantity  and  frequency 
of  meals  recommended  in  the  menus  that  follow  ex- 
ceed the  Ayurvedic  ideal. It  is  important  to  cosset  the 
mind  by  providing  frequent  small  meals  that  are  visu- 
ally stimulating. The  five  meals  provided  on  each  of 
the  following  menus  are  actually  two  snacks  and  three 
small  meals. When  we  allow  plentiful  and  enriching 
foods,  the  mind  and  senses  are  more  readily  com- 
pelled to  let  go  of  old  expectations. Essentially  we  are 
flooding  the  organism  with  love  in  the  form  of  vital 
food  energies,  in  the  same  way  we  would  nurture  a 
battered  child  until  the  old  wounds  heal. TASTES  AND   TEXTURES 
OF   A  MEAL 
In  the  Vedic  culture,  the  six  tastes  were  combined  and 
used  in  every  meal. Depending  on  body  type,  the 
tastes  in  one  meal  may  vary  from  sweet  to  pungent. For  example,  a  Pitta  breakfast  might  typically  include 
the  sweet  taste  (a  sweet  porridge  of  grains  or  tapioca, 
or  sweet  vegetables  or  fruits,  such  as  melon  or  car- 
rots) and  even  a  touch  of  bitter  (as  found  in  karela  or 
endives). A  Vata  breakfast  might  typically  include  the 
sweet  taste  (rich,  creamy  grains)  with  an  occasional 
spicy  touch  of  an  idli  and  sambar. A  typical  Kapha 
breakfast  might  be  light  and  dry  with  a  pungent  taste, 
such  as  a  rye  crisp  or  roasted  grains  with  a  mint 
masala  condiment. When  eating  a  meal,  foods  that  are  hard  in  charac- 
134 
J(Fpr 
EATING    WITH    THE    CYCLES    OF    N  ATU  R  E  —  S  E  ASON  AL    MENUS 
ter  should  be  eaten  at  the  beginning,  soft  foods  dur- 
ing the  middle,  and  liquid  toward  the  end. Some 
ancient  Ayurvedic  schools  maintain  that  the  sequence 
of  tastes  in  a  meal  should  progress  in  the  order  of 
sweet,  salty,  sour,  pungent,  bitter,  and  astringent. More 
recent  Ayurvedic  thinking,  however,  supports  a  se- 
quence similar  to  that  followed  in  the  West:  Begin 
with  salty  and  sour,  progress  to  pungent  followed  by 
bitter  and  astringent,  and  end  with  sweet. In  the 
preparation  of  these  menus,  I  have  followed  the  more 
current  viewpoint. In  the  Festivities  category  of  the  following  menus, 
the  six  tastes  are  demonstrated  in  an  exotic  and  dy- 
namic way,  reflecting  the  enormous  variety  of  life,  joy, 
and  love  that  you  may  experience  in  your  foods. The 
six  tastes  in  Ayurveda  serve  to  garner  the  spirit  of 
allowance,  kindness,  joy,  and  plenty  within  the  bodily 
organism,  so  that  we  may  learn  about  our  true  nature. As  you  practice  this  dynamic  science  of  well-being, 
you  will  gradually  notice  principles  of  balance  mani- 
festing within  yourself  and  in  your  home. Eventually, 
as  you  maintain  a  consistent  routine,  you  will  develop 
ease  and  grace  with  your  food  preparation. Remember  that  these  guidelines  are  only  tools  to 
support  and  augment  your  own  commitment  to  ex- 
cellent health  and  spirit. Once  the  essence  of  Vedic teaching  is  grasped,  you  will  blossom  with  rapidity 
into  your  own  splendor. Be  aware. Do  not  become  attached  to  your  learn- 
ing tools — use  them  for  a  while,  and  thereafter  refer 
to  them  from  time  to  time. The  heart  of  this  teaching 
is  that  you  make  it  your  own. Ayurvedic  cooking  is 
not  Indian  cooking. It  is  a  universal  principle  of  ab- 
solute wellness,  and  thus  may  be  translated  into  all 
cultures. Allow  the  balance  achieved  in  the  act  of  cooking  to 
become  a  reflection  of  the  greater  achievement  of 
balance  in  self,  universe,  and  God. I  encourage  you  to 
share  the  wisdom  you  have  learned. May  Isvara  grant 
abundant  grace  to  you,  your  family,  and  your  friends. Note:  Menu  items  that  are  capitalized  refer  to  reci- 
pes that  can  be  found  in  this  book  (see  the  index  for 
page  references). Many  of  the  other  items  can  be  found 
in  natural  food  stores. Wlien  a  specific  type  of  fruit 
lassi  is  specified,  substitute  a  fruit  appropriate  to  your 
body  type. Remember  to  add  honey  to  tea  only  after  it 
has  cooled. Some  recipes  appropriate  for  your  body  type  may 
contain  small  amounts  of  an  ingredient  that  is  not 
recommended  by  the  food  charts. Small  amounts 
of  these  foods  will  not  hinder  the  overall  dosha- 
benefiting  aspects  of  that  dish. MENUS  FOR  VATA  TYPES 
VATA,  VATA- PITTA,  VATA- KAPHA 
Spring 
BREAKFAST  (7-8) 
Cream  of  Wheat  Porridge  with  raisins 
LUNCH  (12-1) 
Carrot  and  Broccoli  Soup  with  moist  wheat  bread 
fresh  fruits  (grapes,  mango,  melon)  with  yogurt 
TEA  (4-4:30) 
1  cup  lemon  balm  tea 
ginger  cookies DINNER  (6-7) 
Seitan,  Daikon,  and  Carrot  Stew 
brown  b.ism.iti  rue 
Daikon  Pickle  (Mula  .Uli.u  I 
Almond  and  Ha/eliuit  Cream  Pie 
1  glass  spring  water 
l  VENING  BREW  (7  7:30) 
l  cup  Wai  in  Saffron  Milk 
135 
m 
THE    PRACTICE    OF    AYURVEDA 
MENUS  FOR  VATA  TYPES  (continued) 
K 
Spring 
BREAKFAST  (7-8) 
Soft  Rice  with  Gomasio 
xli  melon  with  touch  of  lime  juice 
1  cup  Spice  Tea 
LUNCH  (12-1) 
Masala  Dosa  or  Rice  Idli 
with  Green  Ginger  and  Coconut  Chutney 
yogurt  and  fruits EVENING  BREW  (7-7:30) 
1  cup  rose  flower  tea 
Amasake  and  Cardamom  Pie  (or  pudding) 
TEA  (4-4:30) 
1  cup  chamomile  tea 
Marzipan  Date  Cake 
DINNER  (6-7) 
Sesame  and  Onion  Sauce 
Tofu  and  Broccoli 
Cinnamon  Spiced  Wheat 
1  glass  spring  water 
EVENING  BREW  (7-7:30) 
Warm  Almond  and  Nutmeg  Brew 
Spring 
BREAKFAST  (7-8) 
Hot  Milk  Tea  (Chai) 
puffed  rice  cereal  with  almond  milk 
orange  slices 
LUNCH  (12-1) 
Plain  Dhal  and  Chapati 
Pressed  Red  Radish  Salad 
1  glass  spring  water 
TEA  (4-4:30) 
peach  nectar  diluted  with  sparkling  spring  water W 
Summer 
BREAKFAST  (7-8) 
mixed  fruits  (bananas,  nectarines,  oranges),  or 
whole  wheat  bread  soaked  in  almond  milk  with  honey,  or 
puffed  rice  or  wheat  cereal  with  hot  milk  and  dates 
LUNCH  (12-1) 
whole  wheat  noodles  with  Pesto  for  V  Types 
Sauteed  Asparagus  with  sprinkle  of  mirin 
DINNER  (6-7) 
Spiced  Yogurt  Drink 
Tamarind  Rice 
Dried  Masala  Okra TEA  (4-1:30) 
1  cup  peppermint  tea 
Fruit  Cobbler 
DINNER  (6-7) 
Almond  and  Carrot  Rice  Salad 
Carrot  and  Oat  Sauce 
Vegetable  Stir- Fry  with  Vata  vegetables 
EVENING  BREW  (7-7:30) 
Warm  Spiced  Soy  Milk 
Summer 
BREAKFAST  (7-8) 
puffed  wheat  cereal  with  warm  milk 
1  cup  twig  tea  with  unrefined  brown  sugar 
[/2  grapefruit 
LUNCH  (12-1) 
White  Basmati  Kichadi 
Lime  Pickle  (Nimbu  Achar) 
1  glass  spring  water 
TEA  (4-1:30) 
1  cup  fennel  and  peppermint  tea 
Blueberry  Pudding  Cake 
136 
^Cr 
EATING   WITH    THE    CYCLES    OF    N  ATU  RE  — S  E  ASON  A  L    MENUS 
MENUS  FOR  VATA  TYPES  (continued) 
DINNER  (6-7) 
Barley  and  Pea  Salad  with  Orange  and  Fennel  Dressing 
Oil  Roti  with  Ghee 
1  glass  spring  water 
EVENING  BREW  (7-7:30) 
Warm  Almond  and  Peach  Nectar 
1  mango 
m Summer 
BREAKFAST  (7-8) 
whole  wheat  toast  soaked  in  amasake 
with  sprinkle  of  orange  zest 
1  cup  lemon  halm  tea 
LUNCH  (12-1) 
udon  noodles  with  mild  tamari  sauce 
Mustard  Greens  and  Asparagus  with  Hollandaise  Sauce 
1  glass  spring  water TEA  (4-^4:30) 
peppermint  tea Peppermint  and  Walnut  Mousse 
DINNER  (6-7) 
Linguini  with  Beet  Sauce 
1  glass  spring  water 
seasonal  fruits  (fresh  or  cooked) 
EVENING  BREW  (7-7:30) 
Warm  Sandalwood  Milk  Brew 
TEA  (4-4:30) 
wild  ginger  and  spearmint  tea  with  milk 
fresh  fruits 
DINNER  (6-7) 
Creamed  Squash  with  Chapati 
Watercress  and  Sesame  Seeds 
1  almond  cookie 
1  glass  spring  water 
EVENING  BREW  (7-7:30) 
almond  tea Fall 
BREAKFAST  (7-8) 
Wheat  Berries  and  Cloves  and  Gomasio 
1  cup  peppermint  tea  with  milk 
LUNCH  (12-1) 
Collard  Nori  Roll 
1  cup  Japanese  green  tea 
TEA  (4^1:30) 
1  cup  chamomile  tea 
Clay  Pot  Baked  Pears,  or  roasted  sunflower  and 
pumpkin  seeds  with  tamari 
DINNER  (6-7) 
Carrot  and  Broccoli  Soup 
whole  oat  bread 
Stripped  Tarragon  Seit.m 
EVENING  BREW  (7-7:30) 
1  cup  raspberry  tea 
Fall 
BREAKFAST  (7-8) 
Whole  Mung  Dhal  with  Chapati 
bancha  tea  with  lime 
LUNCH  (12-1) 
Leek  and  Potato  Soup 
sprouted  whole  wheat  bread 
1  cup  ginseng  tea Fall 
BREAKFAST  (7-8) 
fresh  whole  wheat  bread  with  Ghee  and  jam  of  choice 
1  cup  Hot  M.Ik  fea  (Chai) 
LUNCH  (12-1) 
Rice  Idli  with  lmli  (Tamarind)  (  hutne) 
Zucchini  and  Cucumbei  with  Oil  &  Vinegai  Dressing 
l  glass  spring  w.iti  i 
137 
jmt. THE    PRACTICE    OF    AYURVEDA 
MENUS  FOR  VATA  TYPES  (continued) 
TEA  (4-4:30) 
1  cup  rosehips  tea 
choice  of  pistachio,  hazelnuts,  or  walnuts LUNCH  (12-1) 
Creamed  Squash  with  Steamed  Artichokes 
Cumin  Quinoa 
DINNER  (6-7) 
Karikai  (Carrots  and  Plantain) 
brown  basmati  rice 
fresh  Mango  Chutney 
fresh  mango  with  yogurt 
EVENING  BREW  (7-7:30) 
Warm  Saffron  Milk 
Winter 
BREAKFAST  (7-8) 
Cream  of  Wheat  Porridge 
1  cup  hot  Morning  Booster 
LUNCH  (12-1) 
Tofu  Lasagna 
mustard  greens  sauteed  in  sesame  oil 
TEA  (4-4:30) 
avocado  sandwich  with  soybread  toast  (no  crust)and  Ghee 
1  cup  warm  Spice  Tea TEA  (4-4:30) 
1  cup  chicory  tea  with  dash  of  cinnamon 
blueberry  muffin 
DINNER  (6-7) 
Spinach  and  Tofu  Curry  (use  seitan  instead  of  tofu) 
Caraway  Rice 
Split  Pea  Dhal 
Lime  Pickle  (Nimbu  Achar) 
DINNER  (6-7) 
Sweet  Rice  and  Aduki  Beans  with  Mango  Chutney 
Glazed  Carrots EVENING  BREW  (7-7:30) 
1  cup  ginger  tea 
Raspberry  Tart 
Winter 
BREAKFAST  (7-8) 
Squash  and  Seaweed  Soup 
Soft  Rice 
1  cup  hot  bancha  tea 
LUNCH  (12-1) 
Leek,  Potato,  and  Barley  Soup  with  Chapati 
cooked  fruits 
EVENING  BREW  (7-7:30) 
1  cup  eucalyptus  and  mint  tea 
Date  Bread  Pudding 
Winter 
BREAKFAST  (7-8) 
Soft  Rice  with  Gomasio 
Spicy  Home  Fries  (sweet  potatoes)  or 
Sloppy  Joe  (scrambled  tofu) 
1  glass  Energy  Shake TEA  (4-4:30) 
1  cup  Hot  Milk  Tea  (Chai) 
salted  cashews 
DINNER  (6-7) 
Aduki  and  Shallot  Dhal 
Sesame  Rice 
Cilantro  and  Parsley  Chutney 
Sweet  and  Sour  Landcress  (may  substitute  watercress) 
EVENING  BREW  (7-7:30) 
1  cup  Almond  and  Peach  Nectar 
Almond  and  Hazelnut  Cream  Pie 
138 
jmt. EATING  WITH  THE  CYCLES  OF  NATU  RE  — SEASON  AL  MENUS 
MENUS  FOR  VATA  TYPES  (continued) 
Festivities 
(brunches,  celebrations,  holidays) 
BREAKFAST  (7-8) 
Select  from  among  the  following: 
Masala  Dosa  with  Green  Ginger  and  Coconut  Chutney  or 
Mango  Chutney 
whole  wheat  pancakes  with  maple  syrup  and 
fresh  blueberries  or 
sweetened  jelly  and  fresh  fruits 
Rice  Idli  with  Spinach  Sambar  or  Orange  Rasam 
Eggless  French  Toast  with  fresh  buttermilk 
Squash  and  Seaweed  Soup  with  sprouted  wheat  berry  bread 
Carrot,  Celery,  and  Ginger  Juice 
Morning  Booster 
amasake 
hot  milk,  tea,  or  coffee DINNER  (6-7) 
Select  from  among  the  following: 
Chickpea  and  Seitan  Stew  or  Stuffed  Seitan 
Carrot  and  Broccoli  Soup 
Vegetable  Dumpling  Soup 
Mustard  Greens  and  Asparagus  with  Hollandaise  Sauce 
Spinach  and  Tofu  Curry 
Karikai  (Squash  Curry)  with  white  basmati  or  wild  rice 
Tofu  Lasagna 
Linguini  with  Pesto  for  V  Types 
Shepherd's  Pie 
LUNCH  (12-1) 
Select  from  among  the  following: 
Nori  Rolls 
Plantain  Kuttu 
Sauteed  Asparagus  served  with  yogurt 
Arame  and  Carrot  Tempura 
Squash  and  Potato  Souffle  served  with  sour  cream 
Vata  teas  or  fresh  coffee  with  milk 
amasake 
Warm  Soy  Chai 
blueberry  muffins 
Raspberry  Tart 
Mocha  Mousse 
fresh  fruits  with  cottage  cheese  or  whipped  cream 
tea  sandwiches  (avocado  or  jam)  with 
Ghee  or  unsalted  butter DESSERTS 
Select  from  among  the  following: 
Universal  Trifle 
Date  Bread  Pudding 
Fruit  Cake  or  Fruit  Cobbler 
EVENING  BREW  (7-7:30) 
Select  from  among  the  following: 
Warm  Almond  and  Nutmeg  Brew 
Warm  Saffron  Milk 
Sago  Payasam  (tapioca) 
139 
m 
THE    PRACTICE    OF    AYURVEDA 
MENUS  FOR  PITTA  TYPES 
PITTA,  PITTA-VATA,  PITTA-KAPHA 
Spring 
BREAKFAST  (7-8) 
Sago  Payasam  (tapioca) 
1  cup  mint  tea 
LUNCH  (12-1) 
Steamed  Artichokes  with  Couscous  and  Carrots 
sweet  fresh  fruits,  in  season 
1  glass  spring  water DINNER  (6-7) 
Barley  and  Pea  Salad  with  Orange  Fennel  Dressing 
Clay  Pot  Baked  Pears 
TEA  (3-4) 
1  glass  apple  juice  diluted  with  spring  water 
yogurt  with  maple  syrup 
DINNER  (6-7) 
Barley  and  Mung  Kichadi  with  Mint  Chutney 
steamed  leafy  greens 
radicchio  leaves 
Raspberry  Tart EVENING  BREW  (8-8:30) 
1  cup  Warm  Saffron  Milk 
Spring 
BREAKFAST  (7-8) 
wheat  flakes  cereal  with  milk 
1  cup  orange  peel  tea 
LUNCH  (12-1) 
Arugula  Salad  with  Orange  Fennel  Dressing 
(omit  the  orange) 
Carrot  and  Raisin  Stuffed  Tofu 
1  glass  spring  water 
EVENING  BREW  (8-8:30) 
1  cup  comfrey  tea  brewed  in  milk  and  water 
Spring 
BREAKFAST  (7-8) 
granola  or  wheat  bran  cereal  in  Warm  Spiced  Soy  Milk 
1  cup  chrysanthemum  tea TEA  (3-4) 
1  cup  fennel  tea 
melon  or  papaya  with  whipped  cream 
DINNER  (6-7) 
Soybean  and  Red  Cabbage  Dhal 
Saffron  Basmati  Rice 
broccoli,  cauliflower,  and  Brussels  sprouts  with  pepper, 
sauteed  in  Ghee 
LUNCH  (12-1) 
Sauteed  Asparagus 
Glazed  Carrots  with  Saffron  Basmati  Rice 
Mango  and  Melon  Custard 
1  glass  spring  water EVENING  BREW  (8-8:30) 
1  cup  coriander  tea 
A %& 
TEA  (3-4) 
1  cup  peppermint  tea 
ricotta  chesse  and  fruit  dessert Summer 
BREAKFAST  (7-8) 
puffed  oats  cereal  with  Warm  Saffron  Milk 
'/2  cup  aloe  vera  drink 
LUNCH  (12-1) 
Carrot  and  Cucumber  Aspic 
sprouted  wheat  berry  bread 
1  glass  spring  water 
140 
m 
EATING    WITH    THE    CYCLES    OF    NATURE-SEASONAL    MENUS 
MENUS  FOR  PITTA  TYPES  (continued) 
TEA  (3-4) 
1  glass  sweetened  lemonade 
Pineapple  Kanten  with  almond  cookies 
DINNER  (6-7) 
Aduki  and  Shallot  Dhal  with  Chapati 
Dried  Masala  Okra 
sauteed  mushrooms  and  green  peppers  in  soy  oil 
1  glass  spring  water 
date  balls  rolled  in  shredded  coconut 
EVENING  BREW  (8-8:30) 
1  cup  mint  tea 
Summer 
BREAKFAST  (7-8) 
melon  with  lime  juice 
shredded  wheat  in  Soy  and  Orange  Peel  Brew 
1  apple LUNCH  (12-1) 
Sauteed  Broccoli  Pasta 
Bibb  lettuce  with  wheat  crisps 
1  glass  spring  water 
TEA  (3-4) 
1  cup  fennel  and  coriander  tea 
blueberry  muffin 
DINNER  (6-7) 
Tofu  Stuffed  Squash 
Broccoli  Rabe  with  Lemon 
Bulgur  and  Peas 
sliced  fresh  fennel  bulb 
homemade  ice  cream 
EVENING  BREW  (8-8:30) 
1  cup  lemongrass  tea 
LUNCH  (12-1) 
chickpea  humus  with  an  avocado 
fresh  Belgian  endive 
whole  wheat  toast 
1  glass  spring  water 
TEA  (3-4) 
1  cup  cool  orange  peel  tea 
grapes  and  tangerine 
maple  syrup  cookies 
DINNER  (6-7) 
baked  potatoes  with  Ghee  and  coriander 
Ratatouille 
Amasake  and  Cardamom  Pie 
EVENING  BREW  (7-7:30) 
1  cup  dandelion  tea 
Summer 
BREAKFAST  (7-8) 
Coconut  Oatmeal  Porridge 
1  cup  peppermint  tea Fall 
BREAKFAST  (7-8) 
Cream  of  Wheat  Porridge 
1  cup  chamomile  tea 
LUNCH  (12-1) 
Couscous  and  Carrots 
Steamed  Broccoli,  Cauliflower,  and  Carrots  with 
Carrot  and  Oat  Sauce 
pear  juice  diluted  with  mineral  water 
TEA  (3-4) 
1  cup  peppermint  tea 
fruits  in  season,  or 
roasted  sunflower  seeds  with  turmeric 
DINNER  (6-7) 
Tofu  Tempu 1. 1 
boiled  buttercup  squash  with  daikon  i.ulish 
radicchio  and  cucumber  salad 
EVENING  BREW  (8-8:30) 
l  cup  Fennel  tea 
ii  l 
m 
THE    PRACTICE    OF    AYURVEDA 
MENUS  FOR  PITTA  TYPES  (continued) 
Fall 
BREAKFAST  (7-8) 
Wheat  berries  and  Cloves  with  Dry  Coconut  Chutney 
1  cup  Morning  Booster 
LUNCH  (12-1) 
Bulgur  and  Peas 
cauliflower  and  endive  salad  with  Orange  Fennel  Dressing 
1  cup  barley  tea EVENING  BREW  (8-8:30) 
1  glass  apple  cider  mixed  with  fresh  apple  pulp 
Winter 
BREAKFAST  (7-8) 
Sago  Payasam  (tapioca) '/2  melon 
1  glass  vegetable  juice 
TEA  (3-4) 
1  cup  Cardamom,  Coriander,  and  Fennel  Tea 
sweet  berries  with  cream 
DINNER  (6-7) 
Stuffed  Mushrooms  with  Brown  Gravy 
white  basmati  and  wild  rice  (equal  amounts) 
Peppermint  and  Walnut  Mousse 
1  glass  spring  water 
EVENING  BREW  (8-8:30) 
1  cup  lavender  tea,  brewed  in  milk 
Fall 
BREAKFAST  (7-8) 
cooked  rolled  oats  and  figs 
with  milk  and  unrefined  brown  sugar 
1  glass  pear  juice 
LUNCH  (12-1) 
Split  Pea  Dhal 
Dosa  (wheat  and  chickpea)  or  Chapati 
3  radicchio  leaves 
1  cup  comfrey  tea 
TEA  (3-4) 
Pear  Lassi 
rice  cakes 
DINNER  (6-7) 
Chickpea  and  Seitan  Stew 
couscous 
steamed  broccoli  rabe  and  collard  greens 
142 LUNCH  (12-1) 
whole  wheat  pasta  with  Sunflower  Seed  Sauce 
Watercress  and  Sesame  Seeds 
(substitute  sunflower  for  sesame  seeds) 
TEA  (3-4) 
1  cup  spearmint  tea 
Fruit  Cobbler 
DINNER  (6-7) 
Lima  Bean  Soup 
Aviyal  (spicy  vegetables) 
Cumin  Basmati  Rice 
Clay  Pot  Baked  Apples 
EVENING  BREW  (8-8:30) 
Warm  Barley  Brew 
Winter 
BREAKFAST  (7-8) 
Cream  of  Wheat  Porridge 
1  glass  warm  spring  water 
LUNCH  (12-1) 
Fennel  Roasted  Eggplant 
pita  bread  or  Oil  Roti 
Black  Bean  Chili 
1  glass  apple  juice  diluted  with  water 
TEA  (3-4) 
1  cup  peppermint  tea 
dried  fruits  with  roasted  pumpkin  seeds 
^Cr 
EATING   WITH    THE    CYCLES    OF    N  ATU  RE  — S  E  ASON  AL    MENUS 
MENUS  FOR  PITTA  TYPES  (continued) 
DINNER  (6-7) 
Brown  Rice  Kichadi 
Stripped  Tarragon  Seitan 
steamed  mustard  greens 
Cherry  Strudel 
EVENING  BREW  (8-8:30) 
Warm  Sandalwood  Milk  Brew 
Winter 
BREAKFAST  (7-8) 
Soft  Rice  and  Mint  Chutney 
1  cup  Energy  Shake 
LUNCH  (12-1) 
Karhi  (Yogurt  Soup)  with  Chapati 
fresh  plums 
1  glass  spring  water 
TEA  (3-4) 
1  cup  lavender  tea 
vanilla  cookies 
DINNER  (6-7) 
Karikai  (Squash  Curry) 
Barley  and  Mung  Kichadi 
Plain  Dhal 
Amasake  Payasam 
EVENING  BREW  (8-8:30) 
1  cup  rose  flower  tea,  steeped  in  milk 
$> Festivities 
(brunches,  celebrations,  holidays) 
BREAKFAST  (7-8) 
Select  from  among  the  following: 
whole  wheat  blueberry  pancakes  with  maple  syrup 
Wheat  and  Split  Pea  Dosa  with  Mango  Chutney 
Sloppy  Joe  (scrambled  tofu) 
whole  wheat  toast  and  Spicy  Home  fries 
Eggless  French  Toast 
Pear  Lassi  or  Warm  Spiced  Soy  Milk LUNCH  (12-1) 
Select  from  among  the  following: 
Ricotta  and  Tofu  Quiche 
steamed  leafy  greens  or  Vegetable  Tempura 
with  Mild  Tamari  Sauce 
Nori  Rolls  with  a  Carrot  and  Cucumber  Aspic 
Stuffed  Mushrooms  (with  Wheat  Bread  Crumbs) 
Peppered  Barley  Idli  with  Orange  Rasam 
mineral  water  or  Pitta  teas 
TEA  (3-4) 
Select  from  among  the  following: 
Pitta  teas,  Pear  Lassi,  Amasake  Payasam, 
hot  Morning  Booster,  or  fresh  juices 
fruits,  Saffron  and  Apple  Pie,  Cherry  Strudel 
tea  sandwiches  (cucumber,  watercress,  buttercup 
squash  and  avocado,  or  jams)  with 
Ghee  or  unsalted  butter 
DINNER  (6-7) 
Select  from  among  the  following: 
whole  wheat  pasta  dishes  with  Sunflower  Seed  Sauce 
Tofu  Tempura  or  Chickpeas  and  Seitan  Stew 
kichadi  and  Karikai  (Squash  Curry) 
Coconut  Rice 
Lime  and  Raisin  Rice 
Shepherd's  Pie Mustard  Greens  and  Asparagus  with  I  Iollaudai.se  Sauce 
Steamed  Artichokes  with  Cilantro  and  Coconut  Sauce 
DESSERTS 
Select  from  among  the  following: 
Hazelnut  (  arob  Mousse 
Rosewater  Pudding 
fruit  (  lake 
Universal  Trifle 
EVENING  BREWS  (8-8:30) 
Selet  t  from  among  the  following1. Wai  m  Saffron  Milk 
Cardamom,  (  oriander,  and  Fennel  Tea 
Warm  Sandalwood  Milk  Brew 
i  I  '. &mtr 
THE    PRACTICE    OF    AYURVEDA 
MENUS  FOR  KAPHA  TYPES 
KAPHA,  KAPHA-VATA,  KAPHA-PITTA 
Note:  Kapha  types  should  substitute  certified  raw  goat's  milk  for  cow's  milk. Spring 
BREAKFAST  (8-9) 
fresh  strawberries 
puffed  millet  cereal  in  warm  apple  juice  with 
dash  of  cinnamon 
1  cup  Warm  Spiced  Soy  Milk 
LUNCH  (1-2) 
steamed  vegetables  (Brussels  sprouts, 
leafy  greens,  carrots,  daikon)  with 
Basil  Dressing 
Millet  and  Corn 
'/2  glass  spring  water 
TEA  (4-4:30) 
1  glass  Carrot,  Celery,  and  Ginger  Juice 
rice  cakes 
DINNER  (6-7) 
Barley  and  Mung  Kichadi  with  Green  Ginger 
and  Coconut  Chutney 
sauteed  leafy  greens 
1  cup  raspberry  tea 
EVENING  BREW  (7:30-8) 
1  cup  warm  goat's  milk  with  cardamom 
Spring 
BREAKFAST  (8-9) 
granola  with  raisins 
1  cup  hot  Morning  Booster 
LUNCH  (1-2) 
Arugula  Salad  or  endive  salad 
Sauteed  Asparagus  with  Hollandaise  Sauce 
Millet  Croquettes 
1  glass  spring  water TEA  (4-4:30) 
1  cup  barley  and  cardamom  tea 
dried  fruits 
DINNER  (6-7) 
Stuffed  Mushrooms  (with  Rye  Bread  Crumbs) 
wild  rice 
Sauteed  Red  Cabbage 
Clay  Pot  Baked  Apples 
EVENING  BREW  (7-7:30) 
1  cup  warm  apple  cider  with  fresh  mint  leaves 
Spring 
BREAKFAST  (8-9) 
Roasted  Breakfast  Grain  with  sprinkle  of 
Pudina  (Mint)  Masala 
72  glass  Carrot,  Celery,  and  Ginger  Juice 
LUNCH  (1-2) 
Peppered  Corn  on  the  Cob 
Clear  Ginger  and  Corn  Soup  with  3  radicchio  leaves 
Quinoa  and  Carrots 
V2  glass  spring  water 
TEA  (4-4:30) 
1  glass  pear  juice  with  pinch  of  dried  ginger, 
or  fruits  in  season 
DINNER  (6-7) 
Split  Pea  Dhal 
Peppered  Barley  Idli 
Broccoli  Rabe  with  Lemon  or  sauteed  mustard  greens 
EVENING  BREW  (7-7:30) 
1  cup  cardamom  and  coriander  tea 
144 
>9^Cr 
EATING    WITH    THE    CYCLES    OF    N  ATU  RE  — S  E  ASON  AL    MENUS 
MENUS  FOR  KAPHA  TYPES  (continued) 
m m Summer 
BREAKFAST  (8-9) 
puffed  millet  cereal  with  warm  goat's  milk 
and  dash  of  cardamom 
V2  glass  spring  water  with  pinch  of  ginger 
LUNCH  (1-2) 
Buckwheat  and  Pea  Salad  (substitute  snow  peas  for  peas) 
1  cup  chamomile  tea 
1  apple 
TEA  (4-4:30) 
1  glass  mango  and  lime  juice 
rice  cakes 
DINNER  (6-7) 
udon  noodles  with  Pesto  for  K  Types  garnished  with 
fresh  radicchio  leaves  or  fennel  bulb 
Raspberry  Gel  Pie DESSERT 
Pineapple  Kanten 
w Summer 
BREAKFAST  (8-9) 
corn  flakes  and  pears  in  warm  soy  milk 
1  glass  orange  juice 
LUNCH  (1-2) 
Barley,  Onion,  and  Carrot  Salad  with  Orange  Fennel Dressing 
fresh  endives 
1  glass  spring  water 
EVENING  BREW  (7-7:30) 
1  cup  chrysanthemum  and  fennel  tea  brewed 
in  soy  milk  with  touch  of  honey 
Summer 
BREAKFAST  (8-9) 
apricots  and  peaches 
1  cup  blackberry  tea 
LUNCH  (1-2) 
steamed  leafy  greens 
Lemon  Broccoli  Tofu 
Millet  and  Snow  Pea  Salad 
1  glass  spring  water 
TEA  (4-4:30) 
1  cup  cooled  rose  flower  tea 
roasted  pumpkin  seeds 
DINNER  (6-7) 
Corn  Balls  and  Red  Peppers 
lightly  saut£ed  zucchini TEA  (4-4:30) 
1  cup  lemon  balm  tea 
Popcorn  Crunch  Crustless  Pie 
DINNER  (6-7) 
Lima  Bean  and  Cauliflower  Soup 
steamed  watercress 
Chapati 
DESSERT 
fresh  strawberries 
EVENING  BREW  (7-7:30) 
1  cup  warm  goat's  milk 
Fall 
BREAKFAST  (8-9) 
Sloppy  Joe  (scrambled  tofu)  with  rye  crisp 
1  cup  dandelion  tea 
LUNCH  (1-2) 
Millet  Nori  Roll 
steamed  mixed  vegetables  (string  beans,  carrots, mustard  greens) 
'/.' glass  apple-  and  cranberry  juice 
TEA  (4-4:30) 
1  cup  Warm  Soy  Cliai 
Popcorn  (  Tunch  Crustiest  Pie  01  fresh  peaches 
145 
>m 
THE    PRACTICE    OF    AYURVEDA 
MENUS  FOR  KAPHA  TYPES  (continued) 
DINNER  (6-7) 
Aduki  and  Shallot  Dhal 
Millet  and  Corn 
Arugula  Salad  or  sliced  red  radishes  with  Basil  Dressing TEA  (4-4:30) 
1  cup  chrysanthemum  tea  steeped  in  water  (3  parts) 
and  amasake  (1  part) 
DESSERT 
7j  cup  raspberry  gel DINNER  (6-7) 
soba  noodles  with  Burdock  and  Mushroom  Sauce 
Fall 
BREAKFAST  (8-9) 
puffed  barley  or  puffed  rice  cereal 
goat's  milk  spiced  with  dash  of  cinnamon  and 
diluted  with  water 
V2  glass  prune  juice  diluted  with  water 
LUNCH  (1-2) 
Millet  and  Quinoa  Salad  with  Carrot  and  Oats  Sauce 
1  cup  blackberry  tea 
TEA  (4-4:30) 
1  cup  alfalfa  and  clove  tea 
DINNER  (6-7) 
Mung  and  Buckwheat  Soup 
Baked  Spiced  Tofu 
steamed  broccoli  with  Cumin  Dressing 
DESSERT 
Peppermint  and  Walnut  Mousse 
Fall 
BREAKFAST  (8-9) 
oat  bran  muffin 
1  cup  elder  flower  tea 
LUNCH  (1-2) 
Leek  and  Chickpea  Soup 
Escarole  and  Garlic 
2  leaves  of  lettuce 
Quinoa  and  Carrots  (substitute  amaranth  for  quinoa) 
lh  glass  spring  water EVENING  BREW  (7-7:30) 
1  cup  eucalyptus  tea  with  a  few  saffron  strands 
Winter 
BREAKFAST  (8-9) 
Soft  Rice  with  Mint  Chutney 
1  cup  hot  apple  cider 
LUNCH  (1-2) 
Ramp  and  Tofu  Stew 
Mola  Hora 
Pressed  Red  Radish  Salad 
'/2  glass  spring  water 
TEA  (4-4-30) 
1  cup  Amasake  Payasam 
DINNER  (6-7) 
Cassava  Masala 
Cumin  Millet 
steamed  Brussels  sprouts 
DESSERT 
1  oatmeal  cookie 
EVENING  BREW  (7-7:30) 
1  cup  Warm  Spice  Tea 
Winter 
BREAKFAST  (8-9) 
Split  Pea  Dhal  with  a  Chapati 
1  cup  Hot  Milk  Tea  (Chai) 
146 
jmt. EATING   WITH    THE    CYCLES    OF    N  ATU  R  E  — S  E  ASON  AL    MENUS 
MENUS  FOR  KAPHA  TYPES  (continued) 
LUNCH  (1-2) 
steamed  winter  squash  (buttercup,  butternut,  spaghetti,  etc. Spicy  Roasted  Eggplant 
Cumin  and  Basmati  Rice so-,: 
TEA  (4-4:30) 
1  cup  Spice  Tea 
DINNER  (6-7) 
Leek  and  Potato  Soup  with  rye  croutons 
Vegetable  Stir-Fry  with  mild  Tamari  and  Ginger  Sauce 
EVENING  BREW  (7-7:30) 
1  cup  blackberry  tea 
Winter 
BREAKFAST  (8-9) 
Soft  Millet  and  Carrots 
Rasam  Masala 
1  cup  Spice  Tea 
LUNCH  (1-2) 
Lima  Bean  Soup 
wheat  crisp 
sauteed  collard  greens  and  watercress 
1  cup  dandelion  tea 
TEA  (4-4:30) 
1  cup  peppermint  tea 
cooked  fruits  of  choice 
DINNER  (6-7) 
Mixed  Vegetable  Sambar 
Barley  and  Whole  Mung  Beans 
Dried  Masala  Okra 
EVENING  BREW  (7-7:30) 
1  cup  barley  tea Festivities 
(brunches,  celebrations,  holidays) 
BREAKFAST  (8-9) 
Select  from  among  the  following: 
Rye  and  Urad  Dhal  Dosa  with  Mango  Chutney  or 
Dry  Coconut  Chutney 
Sloppy  Joe  with  whole  wheat  toast 
buckwheat  pancakes  with  fresh  blueberries  and 
unsweetened  jam 
fresh  juice  and  fruit,  or  vegetable  juice 
Pear  Lassi 
LUNCH  (1-2) 
Select  from  among  the  following: 
vegetable  sandwiches  (cucumber,  radicchio,  or 
lettuce)  on  warm  grain  bread  or  in  Chapati 
sauteed  onion  sandwich  with  eggless  mayonnaise  or 
peppered  oil  and  Ghee  on  warm  grain  bread  or  in  Chapati 
Vegetable  Dumpling  Soup  or  Clear  Noodle  Soup 
Millet  and  Corn  Soup 
pressed  salad  or  Cauliflower  and  Potato  Souffle 
Ricotta  and  Tofu  Quiche 
TEA  (4-1:30) 
Select  from  among  the  following: 
Warm  Soy  Chai 
hot  Morning  Booster 
Kapha  teas 
Energy  Shake 
apple  lassi fresh  juices  (with  or  without  mineral  water) 
tea  sandwiches  (cucumber,  fresh  watercress,  steamed  leaf) 
greens,  sauteed  onions  with  peppered  oil, 
or  unsweetened  jams  and  sunfjowa  seed  buttei  I 
cookies  sweetened  with  truit  juices 
Collard  Nori  Rolls 
147 
^ 
TUB    PRACTICE    OF    AYURVEDA 
MENUS  FOR  KAPHA  TYPES  (continued) 
DINNER  (6-7) 
Select  front  among  the  following: 
Toor  Dhal  and  Eggplant  Kuttu  with  Chapati 
Tofu  Lasagna  with  Carrot  and  Oat  Sauce 
Squash  and  Potato  Souffle 
Vegetable  Stir- Fries 
Arame  and  Carrot  Tempura 
Shepherd's  Pie  with  brown  or  white  basmati  rice  or  wild  rice 
Natto  Stuffed  Tofu 
Seitan,  Daikon,  and  Carrot  Stew 
Kichadi 
Buckwheat  and  Pea  Salad  with  Garlic  and  Ginger  Sauce 
steamed  asparagus  or  artichoke DESSERTS 
Select  from  among  the  following: 
Saffron  and  Apple  Pie 
Clay  Pot  Baked  Apples  (or  pears) 
Popcorn  Crunch  Crustless  Pie 
Vanilla  Flan 
Raspberry  Tart 
Pineapple  Kanten 
EVENING  BREW  (7-7:30) 
Select  among  the  following: 
Warm  Barley  Brew 
Warm  Spiced  Tea 
Warm  Goat's  Milk  with  Cardamom 
148 
m 
CHAPTER      8 
FOOD    SADHANAS 
uring  my  vigilant  post-cancer  years,  I  spent  a  great  deal  of  time  working  with  food — in  the 
kitchen,  at  the  farmers'  market,  in  the  health  food  stores,  and  in  my  garden. I  discovered  the 
simple  act  of  wholesome  cooking  to  be  crucial  in  the  invocation  of  cognitive  memory. This  is  the  only 
sadhana  that  takes  us  through  a  complete  cycle,  from  the  earth  and  back  to  earth. It  all  begins  with  a  good  seed — a  seed  that  remembers  its  essential  DNA,  its  memory  of  all  time; 
a  seed  that  has  not  been  tampered  with  or  genetically  manipulated;  a  seed  from  which  a  healthy  and 
happy  plant  will  sprout. The  healthy  plant  is  prepared  into  food,  and  the  waste  and  roughage  return 
to  earth  after  the  food  body  is  nourished. In  time  the  food  body  itself  exhausts  its  ration  of  breath, 
completes  its  living  cycle,  and  naturally  returns  to  earth. When  we  learn  to  grow,  prepare,  and  cook  our  own  foods,  to  sustain  excellent  memory,  and  thus 
to  have  the  glow  of  health,  we  are  able  to  know  the  living  harmony. Our  individual  potential,  as  a 
single  bead  relating  to  the  cosmic  mala,  is  fulfilled. The  art  of  cooking  gives  us  endless  practice  to  refine  the  food  body. This  sadhana  does  not  exclude 
the  millions  of  other  wholesome  activities;  rather  it  is  the  hub  around  which  everything  falls  into 
balance. When  this  sadhana  is  culled,  all  irrelevant  activities,  attitudes,  and  invalid  memories  dissolve. Foods  are  a  means  of  re-learning  nature. These  principles  of  living  are  not  implacable  doctrines. They  are  meant  to  remind  us  ol  a  time  in 
the  past  when  humans  melded  with  the  earth,  and  a  time  in  the  future  when  we  will  once  more  know 
the  ineffable  bliss  of  this  melding. While  I  hold  the  ancient  traditions  about  food  in  high  esteem,  I 
have  not  blindly  relied  on  their  teachings. All  the  sadhanas  recommended  in  this  book  have  been 
processed  through  the  sonority  of  my  own  experience. Today  many  controversies  exist  surrounding 
the  land  and  its  foods. Some  truths  have  been  plied  and  altered  to  serve  selfish  ends. Only  our  own 
hearts  and  our  own  practice  can  tell  us  which  of  these  tenets  still  ring  true. When  the  sell  becomes 
strongly  linked  to  the  essential  memory  of  this  planet,  it  becomes  our  true  guide. By  attending  to  0U1 
149 
>m 
THE    PRACTICE    OF    AYURVEDA 
Egyptian  Garden  Scene — The  community  at  work  planting  the  seed, 
watering  the  sprouts,  and  celebrating  the  fruits. From  tomb  painting,  2,000  b.c. life  and  our  practice,  by  allowing  wholesome  living  to 
permeate  our  being,  by  allowing  it  to  sit  in  our  hara, 
we  will  discover  the  truth  in  everything. THE   FOOD   BODY 
From  the  earth  came  herbs,  from  herbs  came  food,  and 
from  food  came  the  seed  which  gave  life  to  the  humans. Taittirya  Upanishad  (11.1) 
Our  food,  our  body,  and  nature  are  one  entity. The 
flesh  of  our  body  is  the  same  as  the  flesh  of  a  winter 
squash;  the  bodily  fluids  are  the  same  as  the  coconut 
milk. The  network  of  fibers  in  our  body  is  the  same  as 
the  loofah  of  the  gourd  squash. The  heart  of  an  arti- 
choke is  the  same  as  our  heart. The  kidney  bean  is  the 
same  as  our  kidneys. The  leaves  of  a  tree  are  the  same 
as  our  lungs,  and  its  bark  the  same  as  our  skin. When 
the  trees  are  cut,  they  bleed. When  they  are  uprooted, 
they  die. But  we  perceive  ourselves  as  different  from  trees 
and  plants,  from  the  animals  and  birds,  from  the 
single-celled  organisms. We  see  them  as  outside  of 
ourselves. Similarly,  we  perceive  foods  as  products 
separate  from  ourselves. In  truth,  our  very  perception 
exists  within  the  same  light  of  consciousness  as  do food,  animals,  and  all  principles  of  the  cosmos. The 
same  light  of  consciousness  that  makes  us  visible  makes 
the  foods  we  eat  visible. Nature  is  so  fine  and  its  pattern  so  intricate  that  if 
we  were  to  use  our  foods  intelligently,  it  would  be  like 
intimately  knowing  the  symphony  of  nature's  vast 
spectrum  of  light,  color,  sounds,  scents,  and  salves. The  essential  threads  of  our  cognitive  memory  would 
be  plied  and  we  would  begin  to  remember,  to  balance 
Life  within  our  lives,  like  the  confluence  of  a  river  and 
streams. It  is  normal  to  overdo  in  the  first  few  years  of 
learning  a  new  discipline. With  time  our  comfort 
factor  adjusts  and  we  become  at  ease  with  our  new 
lifestyle. Until  this  happens,  we  need  to  be  alert  and 
consistent  so  as  not  to  regress. Food  is  our  sustenance 
and  as  such  deserves  great  reverence. Over  the  years, 
however,  I  have  often  seen  people  distort  this  prin- 
ciple and  become  obsessively  addicted  to  particular 
diets. Addictive  behavior,  even  in  the  context  of  well- 
intentioned  dietary  and  lifestyle  changes,  invariably 
turns  to  fanaticism. I  have  seen  grown  men  and  women 
actually  focus  their  entire  existence  on  dissecting  the 
positive  and/or  negative  qualities  of  certain  foods. While  it  is  valuable  to  know  what  is  clean  and  healthy 
for  our  bodies  and  minds  and  what  is  not,  we  must 
remember  that  eating  is  not  our  ultimate  aim  as  hu- 
150 
jmt. FOOD    SADHANAS 
man  beings. In  becoming  obsessed  with  food,  we 
become  obsessed  with  the  body. This  obsession  is 
destructive. SADHANAS   FOR 
THE   HEART 
Grace  in  Receiving  Sustenance 
To  be  gracious  does  not  mean  one  has  to  be  religious 
or  trained  in  social  etiquette. Essentially  it  means  to 
pay  reverence  to  the  creator  of  the  wise  earth,  to  the 
farmers,  and  to  the  cooks  who  bring  us  our  daily 
bread. Reverence  dissolves  dissent  and  coaxes  the  ac- 
ids of  peaceful  digestion. Graciousness  is  shown  in 
Offering  Food  to  the  Fire- 
Sadhana  of  Gratitude- many  ways. Preparing  meals,  assisting  with  clean-up 
after  meals,  attending  the  needs  of  the  mother  or 
cook — these  are  all  attitudes  of  divine  goodwill  that 
foster  graciousness. Traditionally,  a  small  portion  of 
each  cooked  food  is  offered  to  the  fire  with  a  prayer  to 
the  Lord,  the  giver  of  all  food. This  ritual  is  observed 
before  the  food  is  tasted  or  served. The  first  offering 
is  given  to  the  universe  as  a  token  of  perpetual  grati- 
tude for  our  provisions. Since  most  of  us  do  not  have 
an  open  fireplace  in  which  to  perform  this  offering,  a 
small  fire  lit  in  an  earthen  pot  may  be  kept  in  the 
kitchen  for  this  purpose,  or  a  simple  prayer  will  suf- 
fice. Pine  kindling  should  be  used  for  the  burning  of 
the  sacred  tender. Any  form  of  prayer  may  accompany  the  offering. The  following  is  a  Sanskrit  prayer  to  Brahman,  the 
Absolute  one,  or  pure  Consciousness,  from  the 
Bhagavad  Gita. Brahmarpanam  Brahma  Havih 
Brahmagnau  Bralunana  Hutam 
Brahmaiva  Tena  Gantavyatn 
Brahtnakarma  Sanadhina 
Brahman  is  the  Offering 
Brahman  is  the  Oblation 
Poured  out  by  Brahman  into  the  fire  oi  Brahman 
Brahman  is  to  be  attained  by  the  one 
who  contemplates  the  action  of  Brahman, 
Harmony  in  Eating 
Sweet  foods  turn  sour  in  our  digestive  tracts  when  the 
emotions  present  during  the  meal  are  negative,  Nevei 
eat  while  you  are  upset. It  is  an  insult  to  the  food,  to 
the  giver  of  foods,  and  to  your  body. While  silence  is  the  best  sadhana  to  maintain  dm 
ing  meals,  gentle,  wholesome  conversation  is  also  ac 
ceptable. It  is  important  to  maintain  a  mealtime  sched 
ule  that  is  consistent:  meals  should  be  eaten  at  the 
same  time  each  day. Although  there  is  a  beneficial 
eating  time  for  each  body  type,  it  is  often  difficult  to 
coordinate  these  times  within  a  family  situation 
People  concei  ned  with  weight  gam  should  nevei  sleep 
directly  alter  a  meal  A  lew  othei  Ayurvedic  precepts 
follow. I  5  I 
>m 
THE    PRACTICE    OF    AYURVEDA 
•  Allow  a  few  hours  between  meals  and  bed- 
time. •  Take  a  gentle  walk  after  meals  to  soothe  di- 
gestion. •  Never  eat  and  run. •  Never  stand  up,  lie  down,  or  watch  televi- 
sion while  eating. •  Fill  the  stomach — which  holds  about  two- 
and-a-half  handfuls  of  food — one  third 
full  of  food  and  one  third  full  of  liquid. The  remaining  third  should  remain 
empty,  to  allow  space  and  energy  for 
proper  digestion. Many  ancient  peoples  sat  directly  on  an  earthen 
floor,  or  on  the  skin  of  an  animal  that  died  naturally. Sitting  in  the  half-lotus  position  and  leaning  forward 
to  eat  from  a  utensil  placed  on  the  ground  provides  a 
natural  and  involuntary  limit  to  our  intake  of  food. The  pressure  caused  by  moving  forward  restricts  the 
quantity  of  food  to  be  eaten. While  rules  are  allowed  to  be  broken  from  time  to 
time,  we  do  need  to  be  vigilant  of  our  behavior. By 
gradually  observing  these  precepts,  we  can  over  time 
promote  and  facilitate  an  excellent  state  of  mind. Savoring  Food 
Taste  is  primal  to  the  eating  process. When  the  juices 
of  the  mind  and  appetite  whet  the  tongue,  we  are 
ready  to  receive  the  blissful  memories  each  food  gives. The  first  step  of  digestion  is  chewing. The  digestive 
water  of  the  tongue  aids  in  the  breakdown  of  food. As 
we  take  the  time  to  ruminate,  we  remember. Memo- 
ries of  the  entire  universe  are  held  in  the  savoring  of 
our  food. Chewing  food  to  a  pulp  facilitates  digestion 
and  lightens  the  load  on  our  organs  of  assimilation. By  being  considerate  toward  the  agni  of  digestion,  we 
are  rewarded  with  a  calmer  mind. We  cannot  remem- 
ber the  truth  of  being  if  we  are  agitated. Chewing  is  a  delicate  sadhana. When  we  do  not 
chew  properly,  we  deprive  the  body  of  its  nutrients 
and  shut  down  the  channels  of  memory. Conversely, 
when  eating  becomes  a  tedious  and  jaw-breaking 
chore,  we  defeat  the  process  of  assimilation. We  must practice  quietude  and  relaxation  while  we  eat. We 
must  nurture  a  wholesome  attitude  and  chew  with 
awareness. Recently,  I  was  present  at  a  national  health  confer- 
ence attended  by  many  holistic  practitioners. During 
lunch  I  was  seated  with  a  well-known  "chewing" 
master. Before  the  wave  of  conversation  began  at  our 
table,  the  master  quickly  began  to  play  a  recording  of 
subliminal  music. This  was  supposed  to  assist  the 
mind  in  its  contemplation  of  the  chewing  process. Next  to  him  was  a  stopwatch,  with  which  he  kept  time 
of  each  mouthful  being  chewed. Given  the  circumstance,  everyone  graciously  ac- 
quiesced and  chewed  in  self-conscious  tedium. See- 
ing that  in  this  unnatural  and  tense  situation  a  per- 
fectly good  meal  was  being  wasted,  I  quietly  excused 
myself  and  joined  a  group  of  students  who  were  en- 
joying their  meal. However  slight  the  chewing  and 
however  loud  the  chatter,  the  students  were  clearly 
receiving  the  grace  and  joy  of  their  food. Love,  Kindness,  and  Sharing  of  Foods 
Love  and  kindness  are  the  two  most  important  ingre- 
dients in  any  meal. Without  these,  the  ojas,  the  energy 
of  food  after  it  is  digested,  is  vastly  diminished. What- 
ever circumstances  we  find  ourselves  in  at  cooking 
time,  we  must  never  project  our  negative  emotions 
onto  the  foods. While  we  may  be  angry,  sad,  disap- 
pointed, stressed,  or  fatigued,  if  we  are  conscious  of 
our  state  the  essence  of  our  love  can  shine  through. There  is  a  certain  gentleness,  which  can  be  learned, 
that  needs  to  prevail  through  all  manners  of  crisis 
when  we  are  holding  food. It  must  be  picked  up, 
washed,  prepared,  and  cooked  with  a  firm  care. Should 
negative  emotions  prevail,  leave  the  kitchen. Go  out- 
side or  to  another  room,  scream,  kick  up  a  storm, 
pound  on  the  walls — allow  the  emotions  to  dissolve 
and  then  return  with  a  softness  and  delicacy  to  the 
kitchen. The  sharing  of  food  goes  back  in  time  to  when 
every  household  fed  the  mendicants. In  India,  a  small 
portion  of  food  is  always  placed  on  the  altar  before 
each  meal  is  eaten  as  an  offering  to  the  deity. Today 
we  continue  this  sharing  of  food  with  our  friends  and 
152 J@jfr 
FOOD    SADHANAS 
family. It  is  vital  to  remember  that  the  toil  of  the 
wage-earning  family  member  makes  this  sharing  pos- 
sible. Thus,  this  person's  name  should  be  included  in 
the  grace,  with  thanks. The  sharing  of  food  has  always  produced  powerful 
emotional  bonding. When  we  are  able  to  control  all 
stages  of  food  preparation,  the  wholesome  results  help 
bond  us  with  our  universal  kin. As  we  adhere  to  the 
dharma  of  harmonious  behavior  within  our  home 
and  during  our  meals,  we  forge  a  healthy  tie  with  each 
family  member  and  with  our  friends. When  we  ne- 
glect this  natural  human  urge,  we  seek  to  fulfill  this 
need  in  other  ways. As  a  result,  we  develop  attach- 
ments to  foods,  to  substances,  and  to  material  things. THE   LIMBS   OF   GRACE  — 
SADHANAS   OF  THE 
HAND   AND   FOOT 
Eating  food  with  our  hands  is  as  old  as  time  itself. The 
mere  touching  of  food  with  the  fingertips  stimulates 
the  five  elements. Each  finger  is  an  extension  of  one  of 
the  five  elements. Each  serves  to  aid  in  the  transfor- 
mation of  food  before  it  passes  on  to  internal  diges- 
tion. One  broad  and  numinous  stroke  extends  from 
the  beginning  of  the  food  preparation  to  its  final 
invitation  into  our  bodies. The  sadhana  of  feeding  ourselves  from  hand  to 
mouth  enhances  our  vital  memory. It  begins  from  the 
day  of  our  birth. According  to  Ayurveda,  a  newborn 
should  be  given  a  mild  emetic  made  from  rock  salt 
and  medicinal  ghee. This  is  administered  by  placing 
the  emetic  in  the  right  hand  of  the  newborn  and 
assisting  the  hand  to  the  child's  mouth. This  proce- 
dure even  precedes  breast-feeding. In  the  Vedas,  the  hands  and  feet  are  referred  to  as 
the  "organs  of  action." By  using  our  organs  of  action, 
we  engage  in  the  moment-to-moment  remembering 
of  the  five  elements  of  our  nature. Our  hands  are  vital 
extensions  that  enable  us  to  touch,  and  be  in  touch 
with,  creation. Ayurveda  exhorts  us  to  use  our  body 
as  the  ruler  and  measuring  cup  for  all  our  needs. We 
are  born  with  all  the  tools  needed  to  exercise  our  gifts Air  (Lungs) Fire  (Large  Intestine) 
Water  (Kidneys) 
Earth  (Heart) 
All  energy 
congregates 
and  aligns  in 
center  of  palm 
The  Hand  of  Nature, 
our  continuous  dance  with  the  five  elements 
for  sadhanas,  including  those  needed  to  feel  and  mum 
sure  foods  as  we  prepare  them. In  keeping  with  this  principle,  you  need  to  become 
comfortable  using  your  hands  and  eyes  lor  all  mea 
suring. In  Sanskrit,  the  term  anjali  refers  to  the  vol 
ume  that  can  be  held  by  your  two  hands  cupped 
together. Two  anjalis  of  grain  or  vegetables  from  vmu 
own  hands  is  designed  by  Nature  to  fill  your  own 
stomach. When  you  are  cooking  for  others  use  two 
anjalis  for  each  adult,  and  one  anjali  for  each  child 
Likewise  gauge  your  spices  or  accents  with  youi  own 
pinch. Like  your  handful,  it  is  tailored  to  provide  a 
suitable  amount  for  your  own  personal  body  needs 
Anguhi  refers  to  the  distance  between  the  joints  ol 
each  finger. This  unit  ol  measure  is  cosmically  de 
signed  to  gauge  spues  and  herbs,  sikIi  as  cinnamon 
sticks  and  ginger. 153 
m 
THE    PRACTICE    OF   AYURVEDA 
Amount  in  your 
cupped  hands  =  your  equivalent  of  1  cup 
Size  of  your  pinch  -  your  equivalent  of  Vi*  teaspoon 
Liquid  in  your  palm  =  your  equivalent  of  1  tablespoon 
Length  of  your  finger 
joint  ( 1  angula)  =  your  equivalent  of  'A  inch 
Sadhana  means  your  participation  with  everything. Use  only  those  tools  that  are  absolutely  necessary. As 
soon  as  possible,  give  up  using  measuring  cups, 
spoons,  and  useless  kitchen  paraphernalia. These  ad- 
juncts are  distracting  and  interrupt  your  direct  ener- 
getic exchange  with  the  food. It  may  be  difficult  at  first  to  take  this  conscious 
step,  to  trust  the  accuracy  of  your  own  physical-spiri- 
tual apparatus. With  time,  you  will  become  comfort- 
able enough  to  return  to  the  original  and  most  natu- 
ral system  of  measurement. Unfortunately  today's 
publishers,  in  deference  to  their  readers,  will  not  ac- 
cept a  cookbook  manuscript  unless  it  has  precise 
measurements. For  this  reason,  I  have,  with  reluc- 
tance, included  them  in  this  book. I  urge  you  to  trans- 
late all  the  tedious  measurements  in  this  and  other 
cookbooks  and  use  your  own  personalized  measures, 
based  on  your  limbs,  hands,  and  fingers. Your  hands  should  partake  fully  in  all  food  prepa- 
ration. Knead  your  energy  into  the  dough,  massage 
your  hands  with  the  grains,  pat  the  chapatis  and  roll 
the  rice  balls  between  your  palms. Allow  the  universal 
energy  to  mix  with  and  transmute  your  own  energy. Puree  sauces  and  mash  potatoes  with  your  hands. Tear 
leafy  greens  gently  with  your  fingertips. When  the 
hands  must  have  a  medium,  use  the  grinding  stone  or 
mortar  and  pestle  for  grinding,  the  suribachi  for  the 
positive  energy  provided  by  clockwise  motion. This  is 
sadhana. The  closer  to  nature  each  utensil  or  appara- 
tus, the  more  connected  the  prepared  food  will  be  to 
the  energy  of  the  cosmos. The  motion  of  a  hand  grinder  compels  cognitive 
remembering. This  motion  transports  us  to  the  realm 
of  timelessness,  to  the  sadhana  of  meditation. We  were 
given  these  hands  and  feet  so  that  we  may  bond  gently 
with  the  earth.
_OceanofPDF.com_Ayurveda_A_Life_Of_Balance_The_Complete_Guide_To_Ayurvedic_Nutrition_And_Body_Types_With_Recipes_-_Maya_Tiwari.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        Major 
Arugula Corn,  fresh Okra 
Asparagus Daikon Onion,  cooked 
Beet  greens Dandelion Parsley 
Bell  peppers 
Eggplant Pokeroot 
Broccoli Endive Potatoes,  white 
Broccoli  rabe Green  beans 
Spinach Brussels  sprouts Jerusalem  artichoke 
Sprouts Burdock  root Jicama Summer  squash 
Cabbage Karela (yellow  crookneck) 
Carrots Kohlrabi Turnips 
Carrot  tops Landcress Turnip  greens 
Cauliflower Leeks Watercress 
Celery Lettuce Winter  squash  (spaghetti) 
Collards Mustard  greens 
121 
jmt. THE    PRACTICE    OF    AYURVEDA 
KAPHA-PITTA 
Minor 
Artichokes Onion,  raw Sweet  potatoes 
Chili  peppers,  hot Plantains Winter  squash  (acorn, 
Cucumber Pumpkin buttercup,  butternut) 
Horseradish Rutabaga 
Regressive Summer  squash  (zucchini) 
Beets Mushrooms 
Radishes Tomatoes 
FRUITS 
Use  seasonal  fruits. Major 
Apples Mango 
Pomegranate 
Apricots Peaches Prunes 
Berries Pears 
Quince Cherries Persimmon Raisins 
Figs,  dried 
Minor 
Avocado Kiwi Pineapple 
Cranberries Lemons Plums 
Dates Limes Strawberries 
Figs,  fresh Melons Tamarind 
Grapes Oranges 
Regressive 
Bananas Papaya Soursop 
Grapefruit Rhubarb Sweet  fruits,  in  excess 
Grapes,  green Sour  fruits,  in  excess Watermelon 
GRAINS 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season  for  the  dual  types. Winter /Spring  (December  to  end  of  April) 
Major  Minor 
Barley  Amaranth 
Basmati  rice,  brown  Buckwheat 
Quinoa  Corn 
Wild  rice  Millet 
Rye 
122 Regressive 
Basmati  rice,  white 
Brown  rice,  medium-  or 
short-grain 
Oats,  whole 
Wheat 
jmt. EATING   ACCORDING   TO   YOUR    BODY   TYPE 
KAPHA-PITTA 
Spring/ Summer  (May  to  end  of  August) 
Major  Minor 
Barley  Amaranth 
Basmati  rice,  white  Basmati  rice,  brown Regressive 
Brown  rice,  medium-  or 
short-grain  or  sweet 
Corn Buckwheat Oats,  whole 
Millet Rye 
Quinoa Wheat 
Wild  rice 
Fall  (September  to  end  of  November) 
Major Minor 
Regressive Barley Amaranth Brown  rice,  medium-  or 
Basmati  rice,  brown  or  white Brown  rice,  long-grain  or  sweet short-grain 
Corn Buckwheat 
Rye Oats,  whole 
Millet Wheat 
Quinoa 
Wild  rice 
PROCESSED  GRAINS  (ALL  YEAR) 
Use  processed  grains  sparingly. Minor 
Barley  cereals Millet  cereals Soba  noodles 
Barley  flour Oat  bran Udon  noodles 
Cornmeal Pasta,  whole  wheat 
LEGUMES, BEANS, PEAS,  AND  SOYBEAN  DERIVATIVES 
Major 
Aduki  beans Lima Pinto 
Black  beans Muth  beans Split  peas,  yellow  or  green 
Black-eyed  peas Navy 
Urad  dhal 
Chickpeas 
Minor White  beans 
Lentils Tofu,  cooked Toor  dhal 
Mung  dhal,  split  or  whole 
Kidney Regressive 
Soybeans  and  soy  by-products, 
except  cooked  tofu 
123 
m 
THE    PRACTICE    OF    AYURVEDA 
K  APHA-PITTA 
NUTS  AND  SEEDS 
Minor 
Coconut Pumpkin  seeds,  roasted Sunflower  seeds,  ro 
astei 
Poppy  seeds 
Regressive All  nuts Sesame  seeds 
DAIRY 
Major 
Ghee Goat's  milk 
Minor 
Cottage  cheese Yogurt,  mildly  spiced 
Regressive 
Buttermilk Dairy  products,  commercial Ice  cream 
Cheeses,  hard  or soft or  powdered Sour  cream 
Cow's  milk,  certified  raw 
OILS 
Major 
Canola Sunflower 
Minor 
Almond Mustard Soy 
Corn Safflower 
Regressive 
Apricot Coconut Sesame 
Avocado Olive Walnut 
SWEETENERS 
Sweeteners  are  to  be  used  sparingly  by  K  types. Major 
Dried  sweet  fruits  Fruit  juice  concentrates  Honey,  raw  and  uncooked 
(apples,  apricots,  figs, 
mangoes,  and  raisins) 
124 
jmir 
EATING    ACCORDING    TO   YOUR    BODY   TYPE 
KAPHA-PITTA 
Amasake  (rice  milk) 
Barley  malt 
Brown  sugar,  unrefined 
Dates 
Fructose 
Honey,  cooked Minor 
Brown  rice  syrup 
Regressive 
Molasses 
Sucanat 
Sugarcane  juice Maple  syrup 
Sugar  substitutes 
(saccharin,  Sweet  'n  Low, and  NutraSweet) 
White  sugar 
HERBS,  SPICES,  AND  FLAVORINGS 
Allspice 
Anise 
Bay  leaf 
Black  cumin 
Black  pepper 
Caraway 
Cardamom 
Cinnamon 
Cloves 
Coriander 
Curry  leaves 
Curry  powder 
Cumin 
Ajwan 
Asafoetida 
Fennel 
Mango  powder Major 
Dill  leaves  or  seed 
Garam  masala 
Garlic,  cooked 
Horseradish 
Mace 
Marjoram 
Mint 
Mustard  seeds Nutmeg 
Orange  peel 
Oregano 
Paprika Parsley 
Minor 
Fenugreek 
Garlic,  raw 
Ginger,  dried 
degressive Peppermint 
Pippali Rosemary 
Saffron Sage 
Spearmint Star  anise 
Tarragon 
Thyme 
Turmeric 
Vanilla 
Wintergreen 
Kudzu Savory 
Tamarind 
Black  pepper 
Cilantro,  fresh 
Daikon,  fresh CONDIMENTS 
Major 
Mint  leaves 
Orange  peel Rose  water 
Sprouts 
125 
m 
THE    PRACTICE    OF    AYURVEDA 
KAPHA-PITTA 
Chili  peppers 
Chutney,  coconut  or  mango 
Coconut,  fresh  or  roasted 
Coconut  milk 
Gomasio,  mild 
Black  sesame  seeds 
Garlic,  raw 
Ketchup 
Mayonnaise 
Miso Minor 
Lemon  juice 
Mustard,  noncommercial 
Pickles,  mild 
Rock  salt 
Sea  salt 
Regressive 
Olives,  black  or  green 
Onions,  raw 
Pickles,  strong 
Salt,  iodized 
Salty  condiments,  in  excess Vinegar,  brown  rice  or 
mild  herbal 
Wasabi 
Yogurt,  mildly  spiced 
Sour  condiments,  in  excess 
Soy  sauce Tamari 
Yogurt,  plain 
SEAWEEDS 
Use  seaweeds  sparingly  and  mostly  in  the  fall  (September  to  end  of  November). Rinse  and  soak  thoroughly  before  use. Agar-agar 
Arame 
Dulse Minor 
Hijiki Kelp 
Kombu Riverweeds 
Seaware 
Wakame 
BREWS  AND  BEVERAGES 
All  fruit  juices  should  be  diluted  with  water  or  milk  for  K-P  types 
Major 
Chicory  drinks 
Cranberry  juice 
Goat's  milk,  spiced 
Grape  juice 
Lemonade 
Mixed  vegetable  juice 
Orange  juice 
Papaya  juice Aloe  vera  juice/drinks 
Apple  juice 
Apricot  juice 
Banana  drinks 
Berry  juice 
Carob  drinks 
Carrot  juice 
Carrot-ginger  juice 
Cherry  juice 
Almond  drink  or  milk 
Amasake  (rice  milk) 
Caffeinated  drinks Minor 
Coconut  milk 
Lassi  (sweet  yogurt  drink) Peach  nectar 
Pear  juice 
Pineapple  juice 
Pomegranate  juice 
Prune  juice 
Vegetable  broth 
Yogurt  drinks, 
mildly  spiced 
Mango  juice 
Soy  milk,  warm  spiced 
126 
Jfffr 
EATING   ACCORDING    TO   YOUR    BODY   TYPE 
KAPHA- PITTA 
Alcohol 
Carbonated  drinks 
Chocolate  drinks Regressive 
Fruit  juice,  sweetened 
Iced  and  very  hot  drinks Salted  drinks 
Tomato  juice 
TEAS 
Do  not use  chamomile  if  you  are  allergic  to 
Major 
Ajwan Cornsilk 
Alfalfa Dandelion 
Bancha  (twig) Elder  flowers 
Barley Eucalyptus 
Basil Ginger,  dried 
Blackberry Hibiscus 
Borage Hops 
Burdock Hyssop 
Cardamom Jasmine Catnip Lavender 
Chamomile Lemon  balm 
Chicory Lemon  grass 
Chrysanthemum Mexican  bark 
Cinnamon Mormon  tea 
Cloves Nettle 
Minor 
Fennel Lotus 
Ginger,  fresh Sarsaparilla 
Ginseng Sassafras 
Regressive 
Comfrey Licorice 
Marshmallow to  ragweed. Orange  peel 
Osha 
Passionflower 
Pennyroyal 
Peppermint Raspberry 
Red  clover 
Rose  flower 
Saffron Sage 
Spearmint Strawberry 
Violet 
Wild  cherry  bark 
Wintergreen 
Yarrow 
Yerba  mate 
Rosehips 
127 
^Cr 
THE    PRACTICE    OF    AYURVEDA 
TRIDOSHA 
TRIDOSHA  CHART 
77ns  chart  lists  some  of  the  foods  common  to  all  constitutional  types. While  these  foods  may 
be  used  when  cooking  for  large  groups,  this  chart  should  not  be  used  by  any  one 
body  type  exclusively. It  lacks  variety  and  thus  does  not  have  the  healing 
potential  that  can  be  derived  from  the  chart  appropriate  to  your  particular  type. VEGETABLES 
Use  fresh  and  seasonal  vegetables. Artichoke Jerusalem  artichoke 
Spinach Asparagus Jicama 
Sprouts Bok  choy Kale Summer  squash 
Broccoli Landcress 
(yellow  crookneck 
Broccoli  rabe Mustard  greens or  zucchini) 
Carrots Onion,  cooked Sweet  potatoes 
Collards Okra Watercress 
Corn,  fresh Parsley 
Winter  squash 
Daikon Parsnips 
(buttercup,  butternut, 
Green  beans Potatoes,  white 
spaghetti) 
FRUITS 
Use  seasonal  fruits. All  fruits  should  be  tree-ripened and  fresh. Apricots Lemons Pomegranate 
Berries Limes Raisins 
Cherries Mango 
Strawberries,  sweet 
Grapes,  dark Peaches Tamarind 
GRAINS 
Since  most  dry  goods  are  available  throughout  the  year,  grains 
are  categorized  by  season. Winter/Spring  (December  to  end  of  April) 
Barley  Millet 
Basmati  rice,  brown Quinoa 
Barley 
Basmati  rice,  brown Spring/Summer  (May  to  end  August) 
Basmati  rice,  white Wheat 
128 
^Cr 
EATING    ACCORDING    TO   YOUR    BODY   TYPE 
TRIDOSHA 
Fall  (September  to  end  November) 
Basmati  rice,  brown  Oats,  whole  cooked 
Brown  rice,  short-grain  Wheat Wild  rice 
PROCESSED  GRAINS  (ALL  YEAR) 
Minor 
Barley  cereal  Millet  cereal 
Barley  flour  Mochi  (pounded  sweet  rice) 
Bulgur  Oat  bran 
Corn  grits  Oats,  rolled  or  steel-cut 
Cornmeal  Pasta,  spinach  or  whole  wheat 
Couscous  Rice  flour Rye  flakes 
Rye  flour Soba  noodles 
Udon  noodles 
Wheat  bran 
Whole  wheat  flour 
LEGUMES,  BEANS,  PEAS,  AND  SOYBEAN  DERIVATIVES 
Tofu  Urad  dhal Aduki  beans 
Mung  dhal,  whole 
Nuts  may  be  used  sparingly NUTS  AND  SEEDS 
Pumpkin  seeds Sunflower  seeds 
SWEETENERS 
Amasake  (rice  milk) 
Barley  malt  syrup Fruit  juice  concentrate 
Honey,  raw  and  uncooked Maple  syrup 
HERBS,  SPICES,  AND  FLAVORINGS 
Black  pepper 
Cardamon 
Cinnamon 
Coconut 
Coriander 
Cilantro 
Cumin 
Dill  leaves  or  seeds 
Fennel Garlic,  cooked 
Ghee 
Ginger,  cooked 
Ginger,  fresh 
Lemon 
Mint  leaves 
Mustard Nutmeg 
Orange  peel Parsley 
Rose  water 
Saffron 
Sea  salt 
Tamarind 
Tarragon 
runner  it 
Vanilla 
Wintergreen 
129 
« 
THE    PRACTICE    OF    AYURVEDA 
TR  I  DO  SH A 
Butter,  unsalted 
Cottage  cheese DAIRY 
Use  organic  dairy  products. Ghee Yogurt,  spiced 
Canola OILS 
Sunflower 
Aloe  vera  juice 
Apple  juice 
Apricot  juice 
Amasake  (rice  milk) BEVERAGES 
Berry  juices,  sweet 
Carob  drinks 
Carrot-vegetable  juice 
Grape  juice Mango  juice 
Peach  nectar 
Soy  milk,  spiced 
Yogurt  drinks,  spiced 
TEAS 
Do  not  use  chamomile  if  you  are  allergic  to  ragweed. Bancha  (twig  tea)  Barley  (grain  tea)  Raspberry 
Barley  Hops  Rice  (grain  tea) 
Chamomile  Jasmine  Rose  flower 
Chicory  Lemon  balm  Saffron 
Chrysanthemum  Lemon  grass  Sarsaparilla 
Cinnamon  Lotus  Spearmint 
Cloves  Mexican  bark  Violet 
Elder  flower  Orange  peel  Wintergreen 
Fennel  Peppermint 
130 
m 
CHAPTER      7 
EATING   WITH    THE    CYCLES 
OF    NATURE- 
SEASONAL   MENUS 
ccording  to  Ayurveda,  there  are  six  seasons — every  two  months  is  considered  a  season. The  Vata 
seasons  are  early  fall  (the  rainy  season),  mid-July  to  mid-September;  and  autumn,  mid-Septem- 
ber to  mid-November. Mid-November  through  mid-March,  early  through  late  winter,  mark  the  two 
seasons  of  Kapha. Spring  and  summer,  spanning  mid-March  through  mid-July,  are  considered  the 
two  Pitta  seasons. Because  each  dosha  is  increased  in  its  own  season,  these  particular  times  ol  year  are  crucial  for  each 
body  type:  Vata  is  increased  in  the  rainy  season  and  autumn;  Kapha  is  increased  in  both  the  early  and 
late  parts  of  winter;  and  Pitta  is  increased  in  the  spring  and  summer. The  period  of  time  when  the  seasons  are  changing  is  also  very  critical  for  all  the  types. According 
to  Charaka:  "All  diseases  begin  at  the  junctions  of  the  seasons,"  and  so  all  types  are  cautioned  to  be 
especially  aware  during  the  seasonal  transitions. The  fortnights  surrounding  mid  September  and 
mid-November  are  the  most  crucial  periods  during  the  Vata  seasons. Vata  types  are  advised  to 
cultivate  infinite  patience  and  to  initiate  gentle,  grounding  sadhanas  and  use  Vata  nurturing  foods 
during  these  periods. The  fortnights  surrounding  mid-January  and  mid-March  are  the  most  critic al 
days  for  Kapha  types,  who  are  cautioned  to  be  stoic  and  firm  with  then  sadhanas  and  food  choices 
during  these  periods. The  fortnights  surrounding  mid-May  and  mid- July  are  the  most  vulnerable  days 
during  the  Pitta  seasons. Pitta  types  are  asked  to  be  especially  patient  and  observant  ol  then  sadhanas 
and  food  choices  during  these  periods. The  doshas  are  at  their  zenith  during  a  certain  time  ol  day  and  time  ol  hie. Two  to  si\  m  the  eai  |y 
morning  and  afternoon  is  Vata's  peak  time. Six  to  ten  in  the  morning  and  evening  is  Kapha's 
131 
>m 
THE    PRACTICE    OF    AYURVEDA 
heightened  time. Ten  to  two  in  the  day  and  evening  is 
when  Pitta  is  most  intense. The  childhood  years  from  birth  to  fourteen  are 
considered  the  Kapha  years. Twenty-seven  to  forty- 
two  are  considered  the  Pitta  years,  and  fifty-six  to 
seventy-seven  are  the  prime  Vata  years. Fourteen  to 
twenty-seven  are  the  Pitta-Kapha  years;  forty-two  to 
fifty-six  the  Vata-Pitta  years;  seventy-seven  to  life's 
end,  the  Vata-Kapha  years. The  prevalent  times  of  each  dosha  generally  reflect 
the  time  when  that  dosha  needs  to  be  nurtured  and 
nourished  to  balance  its  heightened  state. During  its 
prevalent  time,  a  Vata  type  would  seek  light,  warm, 
and  moist  temperatures,  as  well  as  substantial  Vata- 
nurturing  foods. The  sadhanas  most  appropriate  to balance  Vata  are  gentle  and  consistent  activities,  which 
include  listening  to  mellow  and  harmonious  sounds. The  Pitta  type  would  seek  tranquil  and  cool  tem- 
peratures. Wholesome,  fragrant,  and  calming  foods 
reduce  the  intensity  of  Pitta. The  most  appropriate 
sadhanas  are  restful,  meditative,  and  gentle  activities, 
which  include  observing  forms  that  are  visually  whole- 
some and  beautiful. Kapha  types  need  to  stir  and  rise  in  great  motion 
and  activity. The  temperature  needs  to  be  warm,  dry, 
and  crisp. Kapha  should  repast  on  small  portions  of 
stimulating  and  warming  foods. The  best  sadhanas 
for  Kapha  are  in  the  kitchen,  cleaning  house,  parting 
with  many  years  of  collectibles,  as  well  as  hiking, 
biking,  and  so  on. SEASON,  CONDITION,  AGE,  AND  TIME 
WHEN  EACH  DOSHA  IS  MOST  PREVALENT 
VATA 
Rainy  season,  mid-July  through  mid-September  (early  fall) 
mid-September  through  mid-November  (fall) 
Dewy  season  (late  winter) 
56-77  years  of  age 
2:00-6:00  a. m. and  p.
1 cup (cooked)
What is the recommended portion of grains to eat for a Kapha type in the winter season?
Eat slowly, savoring each bite, and chew each mouthful 20-30 times.
What is the recommended way to eat food according to Ayurveda?