Ayurvedic Medicine, “the science of life”
Just as everyone has an unique thumbprint, according to Ayurveda, each person has a unique pattern of energy as a result of an individual combination of the three Doshas - Vata, Pitta and Kapha.
These biological energies influence each person's physical, mental, and emotional characteristic and any factors, both internal and external, which disturb the balance of the Doshas, is reflected as a change in one’s constitution.
When all of the three doshas are properly balanced, in relation to the proportions present in an individual at birth, they nourish and build mental and physical health in a person.
~ Vata promotes creativity and flexibility and is reflective of air and space
~ Pitta inspires understanding and intelligence and is reflective of fire
~ Kapha is expressed as love, calmness, and forgiveness and is reflective of earth and water
So with a focus on keeping vata in check, as its dominance is often the one energy which throws all else off, there are some key ways to nurture this dosha.
~ Ghee’s sweet taste with oily qualities mean it is an excellent pacifier of aggravated vata and in particular its oily nature is helpful in ensuring this dosha moves in a downward motion as it is supposed to. Also, ghee aids in the elimination of waste products thereby alleviating hardness in bowels and reducing flatulence and bloating which are all symptoms of aggravated vata.
~ Slow cooked simple curries with an emphasis on warming properties and sweet tastes are a wonderful way to balance out vata. Personally, I like a good pumpkin curry with a subtle amount of spices such as star anise, cinnamon and ginger, slow cooked in coconut milk. When finished with a good spoonful of ghee – the warm, sweet and oily nature of this curry is perfect to aid in the vata balancing act. Combined with consistent eating patterns, light relaxation and exercise such as meditation and yoga, and generally staying warm – you are on your way to calming this wonderful dosha.
Vata loving Pumpkin Curry
400 grams pumpkin cubed
1 red onion (finely sliced)
½ leek (finely sliced)
2 cloves garlic (finely sliced)
¼ cup mung dahl
2 cups coconut milk
1 tbsp ghee (plus an extra spoonful to finish)
6 curry leaves
1 tsp black mustard seeds
1 tsp grated turmeric
1 tsp grated ginger
1 star anise
½ cinnamon stick
Rock salt to taste
Melt the ghee in deep cast iron casserole dish and lightly sauté onion and leek with the curry leaves and mustard seeds until the onion is soft. Then add the garlic, turmeric, ginger, star anise and cinnamon, lightly stirring until all ingredients are combined. Add the mung-dahl, lightly coating it in the spice mix, then generously cover with the coconut milk, firstly bring to a boil then reduce the temperature to a simmer. Add the pumpkin, cover with a lid and gently simmer until the dahl is soft and the pumpkin is cooked through. Season appropriately and serve in bowls with an added generous spoonful of ghee.
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