As I’ve spent the past several weeks dumping, sorting, packing, moving and organizing to move from an apartment to a house, I’ve been on an ayurvedic jag. Maybe it’s that I’m drawn to the idea of reining in excess and imbalance. Maybe it’s that I want to start out on the right foot when it comes to cooking, now that I have a real kitchen. Maybe it’s because I’m coming up on a year of practicing six days a week, and it’s a natural shift.
Whatever the reason, I’ve been feeding this craving to learn more about India’s ancient medical/healing system by reading Robert Svoboda’s Ayurveda: Life, Health and Longevity and listening to Yoga Peeps podcasts on ayurveda. Thanks to being stuck late at the office on Friday, I started searching for more podcasts on ayurveda, since I had the place to myself, and discovered a 2009 Puja.net podcast featuring Aparna Khanolkar — an ayurvedic lifestyle and culinary coach in Santa Barbara — about how to eat stress-free during the holidays. At the end of that podcast, I still had more work to do, so I went on to one about people with dominant characteristics of the pitta dosha.
At fist blush, it seems I have a lot of characteristics of pitta (and a lot of vata too, but perhaps more pitta).
Here is how this blog describes the three:
- Vata is the Queen of the three doshas (Vata, Pita, and Kapha) because she is main vehicle of transportation of energies. Vata is the manifestation of air and space (of the 5 elements) and is responsible for a wide variety of physiological functions that involve movement.
- Pitta is the manifestation of fire and water. It governs digestion, metabolism and vision.
- Kapha brings the stability and solidity of earth and water to the body/mind. Kapha is responsible for immune function, strength and vitality, lubrication and structure.
One of the most common traits I keep hearing about pitta folks: They’re organized and efficient — the type to make lists and stick to them. And they can get quite irritable when hungry.
All three of my sisters and I — and our mom too — are organized, efficient and make lists (sometimes, we even make lists of lists), and all four of us can go from fine to crazyfrustratedangryannoyedbecausewejustrealizeditisquitelateandwehaventhadachancetoeat in about three seconds flat. (By the way, if you’re more of a vata-type, here’s the Puja.net post on vata. If you’re kapha, here’s the post on that.)
My sister Alisa has coined a brilliant term for our zero –> angry state when driven by hunger:
Hangry: That particular kind of anger that arises when hungry.
Our significant others know about it, our coworkers know about it, our friends know about it — and anyone who knows about it does whatever needs to be done to avoid it. At the small firm where I work, one of our interns summed it up by saying: “Don’t get the women of Martin Waymire angry — and if you do, bring food.”
The post recommends the following food for pitta-types:
- Eat cooling foods such as cucumber, asparagus, broccoli, cauliflower, zucchini, peas, potatoes and leafy greens
- Favor sweet ripe fruits such as blueberries, dark grapes, melons, pears, raisins, mangoes, figs, and coconut
- Eat grains such as barley, basmati rice, wheat and quinoa
- Avoid beets, carrots, eggplant, garlic, hot peppers, onions, spinach and tomatoes
- Avoid sour or unripe fruits
Speaking of lists, I have about seven more things on the to-do list for today, and the sun is starting to set. So let me share the recipe — a first for YogaRose.net!) that accompanied this pitta blog post. It’s for a fig and date almond drink, which I made today.
Fig and date almond drink
3 figs soaked in 1/2 cup water overnight
5 dates soaked with the figs
1 1/2 cups almond milk
1 tsp vanilla
Place all the ingredients in a blender and blended for 3 minutes. Serve chilled.
Fresh Almond Milk
½ cup raw almonds
3 cups water
Soak the almonds in water overnight or in hot water for about 30 minutes. Peel the almonds. Grind it with water and till the almonds are blended finely. You may have to do this in two batches. Place a bowl on the counter and carefully pour the nut milk from the blender into the straining bag or a fine mesh strainer. Discard the almond meal and enjoy the milk in teas, or drinks.
(Source: Puja.net ayurveda blog post No. 5)
(Note: I bought almond milk. Don’t judge — it’s my first recipe for the blog. ) I had to go to three local grocery stores to find one with figs, but other than that, the recipe was a breeze (which is a requirement when you have my level of culinary skills). It combines two things I love — dates and almond milk — and one I like but rarely get to eat (the figs). While I really enjoyed the creamy and healthy concoction, it was on the thick side for me (most likely because I didn’t make my own almond milk). So I prepared a second batch that had 1 3/4 cups of almond milk rather than 1 1/2, and I blended it for a little longer. That suited me better, and I poured some of it into an espresso cup and slid it into the fridge, with the idea that I could save it for the next time I’m about to get hangry!
By the way, the author of this recipe came out with a new book this year called Happy Belly Happy Soul: A Guide to Vedic Cooking that I’m ordering. It’s a $16.99 paperback on Amazon.com with 108 vegetarian recipes that the publisher pledges are easy to prepare. My body’s cravings have changed so tremendously over the past year (for example, I love quinoa, and I’ll take that over carbs just about any day, at this point) that I want to strike while the iron’s hot. Here’s to hoping that putting a cookbook in my virtual shopping cart will actually improve what I put into my real-life grocery carts.
© YogaRose.net and Rose Tantraphol, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to YogaRose.net with appropriate and specific direction to the original content.