My Kapha is Melting…?

What is Kapha? According to one of my Ayurveda teachers, Kapha is one of the Tridoshas: VATA, PITTA, KAPHA, and is the conceptual equilibrium of water and earth. Water is the main constituent of Kapha and is present in the chest, throat, head, sinuses, nose, mouth, stomach, joints, cytoplasm, plasma and in the liquid secretions of the body such as mucus.

An author named Victor, of an Ayurveda Blog posted: “The concept is that in winter Kapha accumulates due to the cold. Then in spring, the accumulated Kapha melts and starts to flow and the body can get symptoms. Its a good time of year to do a cleanse for Kapha …”

Is this why I have a drippy, runny nose? My Kapha is melting…..?

Intuitively, I am craving hot tea with astringents such as lemon, honey and ginger; green salads and vegetable based soups with lentils or beans. I feel that it is important to listen to my body.

It is my understanding that Ayurveda practices suggest that one can prepare for the change in seasons by detoxifying through fasting or food and herbal cleanses. I have been wanting to try a short juice fast for quite some time now, however, being that I work part time in a restaurant I don’t have a stretch of days where I can avoid being tempted by food or have a chance at spending quiet time alone. So, I’ve resorted to making vegetable and fruit juices in the morning and eating lighter during the day. I took the pressure off myself – it’s okay to not go through an actual fasting program — simply by adding the juicing in the morning I have more energy. I actually feel “lighter”. Whether or not I have lost weight, I feel like my body is clearing out.

Following is a recipe that I found in one of my Ayurveda/Yoga books. It is a basic Khichadi which is vegetable based stew that adds “bulk” to a fasting program. It is used along with either Fall or Spring detoxing.

BASIC KHICHADI

Vary the vegetables and spices according to your dosha and taste as follows:

Vatas: Add a mix of any of the spices in the ingredient list and try also combinations of asafetida, black pepper, cardamom, cinnamon, cloves, and fennel. The only spices to limit are caraway, cayenne, and fenugreek.

Pittas: To the ingredients listed, feel free to add combinations of cinnamon, mint, and saffron. Avoid anise, asafetida, basil, cayenne, cloves, mustard seeds, nutmeg, oregano and paprika.

Kaphas: Omit the fennel and salt; instead try combinations including asafetida, basil, black pepper, caraway, cardamom, cayenne, cinnamon, dill, and fenugreek.

1 tablespoon ghee (clarified butter) or olive oil
2 bay leaves
1 teaspoon of each: Cumin seeds, fennel seeds, ground cilantro, sea salt, fresh grated ginger root, tumeric
1 cup organic basmati rice
1 cup organic split mung dal, presoaked for 3 hours
4-6 cups of purified water
2 oz. (60 g) diced organic carrots or celery’
Fresh lemon juice
Chopped cilantro leaves

  1. Melt the ghee or oil in a large pan. Add the cumin, bay leaves, fennel seeds, ground cilantro, salt, and ginger, and sauté for 1-2 minutes
  2. Add the tumeric, rice mung dal, and 4 cups of water. Bring to a boil. Boil for five minutes uncovered, stirring occasionally, Cover, and cook for 25-30 minutes, adding more water if necessary to maintain a soupy consistency. Add the carrots or celery, and cook for another 15 minutes. To serve, add lemon juice and garnish with cilantro leaves.

Khichadi Taken from: The Ayurvedic Year – a seasonal guide to nutrition, yoga, and healing by: Christina Brown

Solavedi Organics, Guilford, CT, Carollanne Crichton, Owner, Author, Teacher

Article by: Dorothy Ruggiero, LMT – seastonesnatural@aol.com

SeaStones Natural Therapies, LLC – http://www.seastonesnatural.com

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