Ayurveda, the ancient science of well-being, thrived at a period when human existence was linked with nature. It works on the impacts of seasons and suggests a diet depending on a person’s energy cycles (doshas). Optimum health is achieved by balancing these doshas, following explicit Ayurvedic recommendations, and consuming seasonal food.
What winter does to your health?
- Ayurveda identifies the Kapha or winter season into two parts: the early winter (Hemant) and the late winter (Shishir). Cold and dry weather slows down life during Kapha season. The lubrication of joints, the suppleness of the skin, and immunity are all attributed to a healthy Kapha dosha. Excess dosha, on the other hand, causes lethargy, weight gain, and negative emotions.
- Dry, chilly weather in the winter aggravates Vata, which may lead to a variety of health problems, joint discomfort, digestive problems, and many more. The goal of an Ayurvedic winter diet is to balance Vata and Kapha throughout the colder months.
- Eating a right and balanced diet helps balance Kapha and Vata. Fresh vegetable pickles, moong dal or bajra khichadi, along with millets like bathua, palak, mooli and methi parathas, gajar halwa or moong dal halwa, are all part of a healthy Ayurvedic diet.
Some Ayurvedic diet Tips for winter
- Eat warm, mildly spiced food.
- Include nuts, walnuts, almonds, and dates in your diet.
- Spice it up with things like asafoetida (hing), cardamom, and carrom seeds, as well as other spices like ginger and lemon.
- Use Oils derived from plants such as mustard, or sesame.
- Include white Butter and ghee in the diet.
- Beets, carrots, spinach, bathua, radishes, and onions are examples of root vegetables.
- Vegetables like broccoli and cauliflower are good additions to the winter diet.
- Avoid processed foods.
- Avoid ice-creams, artificial drinks, and cold drinks that are served below 32 degrees Fahrenheit.
Annayoga or The Ayurvedic art of cooking
Annayoga, an Ayurvedic method of cooking, aids in the preparation of delectable nutritious meals. Cooking is a basic procedure that is made much simpler when a plan is followed. In Ayurvedic cuisine, shadrasa — the six flavours – sweet, sour, salty, pungent, bitter, and astringent, are included in every meal.
The focus is on simple to digest, Sattvic diet, helps maintain a healthy balance between doshas. An Ayurvedic Dietician can provide you with a clear idea of what the Ayurvedic diet entails.
- Eat a range of green vegetables, root/tubers, and seasonal veggies like gooseberry and fresh turmeric root.
- Toss cumin seeds, fenugreek seeds, and asafoetida into hot ghee or oil until fragrant, about 30 seconds. Stir in the berries, rock salt, and fennel seed powder, as well as a dash of turmeric. Cook for five minutes. Keep in a cool, dry place in a glass container with a lid on. Have this with every meal.
- Combine thinly sliced ginger with rock salt and lemon juice, then refrigerate. Have this a few minutes before you eat. Similarly, you can prepare fresh turmeric pickles.
- Boil dried ginger, cinnamon, cloves, and peppercorns for five minutes. Prepare the tea, let it cool to room temperature, then stir in some honey and enjoy this tea.
- End your meal with a little piece of jaggery.
Related: Healthy and Nutritious Breakfast Options for Diabetics
An Ayurvedic meal may be too time-consuming in today’s busy world. However, with enough forethought and drive, putting together a workable strategy becomes feasible. If you wish for more guidance and a customised meal plan for you, connect with the top Ayurvedic dietician in Delhi, Tapasya Mundhra. Get in touch to know more!