Seasonal Routine for Summer

An important Ayurvedic concept is routine or dinacharya.  One of these routines is called the seasonal routine of summer – Visarga Kala.

For most of us reading this blog, we live in the Northern Hemisphere which means summer is coming (and for those of us living in Florida, like myself, summer is already here)!

Why is the concept of a  ‘seasonal routine’ important?  Because it is one of the laws of nature according to Ayurveda , and when we pay attention and follow the laws of nature, we improve and strengthen our Ojas (immunity) – which is so important, particularly this year.

So the whole point of a seasonal routine is to strengthen our digestive system – agni, which in turns results in a stronger immunity – ojas, to prevent disease and illness and ensure a high quality of life.

Get ahead of the game, (whether COVID makes a comeback or not) and ensure your immune system stays strong come fall/winter, start following a summer regimen as prescribed by Ayurveda – which I will share with you here.

• Eat a Pitta pacifying diet – focusing on sweet, astringent, and bitter foods.  (You can download a list here). 
• Drink cooling herbal teas such as the classic CCF Tea (cumin, coriander, and fennel tea), peppermint teas, mint, rose, and my favorite Bliss tea (my own formula which you can find on my website).
• Go to bed by 11pm, wake up early, and practice yoga, pranayama, and meditation in the morning hours
• wear organic, cotton or silk clothes that are light in color (white, pastels, light blues).
• After exercise, do a light abhyanga massage using sunflower or coconut oil, an oil specifically for pitta – I make a beautiful oil with herbs that are excellent for the skin and for cooling the system, just email me for more information.
• Consume a ½ tsp of ghee in the morning before food as it cools pitta dosha and improves digestion.
• Avoid citrus, and sour fruit, as well hot & spicy food.
• Avoid red meat (such as beef, lamb and pork), if you are a meat eater, focus on chicken, turkey or shrimp.
• For elevated Pitta, apply sandalwood oil to your body and walk under the moonlight wearing white clothes.
• Take a ½ tsp of amalaki in warm milk or non-dairy milk in the evening (after dinner) to eliminate excess accumulated pitta in the body.
• Avoid difficult, critical people during high pitta season, as this can aggravate your own pitta dosha.
• Gently rub eyes with one drop of castor oil at bedtime to cool burning eyes.
• Rinse eyes out with diluted rose water in the morning upon waking up.
• Use Pitta Nasya oil everyday – two drops in each nostril.  I make an incredible formula that you can find here.
• Listen to gentle ocean sounds or flute music in the evening to help calm the nervous system and improve sleep.
• Sleep on your right side to improve lunar breathing cycle which cools down the system.
• Pacifying herbs for Pitta include guduchi, shatavari, amalaki, avipathikara, cardamom, guluchyadi, just to name a few (you can reach out for an Ayurvedic Consultation to see what herbs are best suited for your constitution and the season we’re in).
• Keep conversations light, and avoid serious discussions such as politics – especially during midday.

I always have a difficult time coming up with healthy and delicious recipes for breakfast, so when I found this recipe recently, I decided I must share it with all of you.  Not only is it nutritious, satisfying, and high in protein, but it also pacifies Pitta dosha and makes for a perfect summer breakfast option.

BLUEBERRY AND TEFF PORRIDGE

(makes 10 cups)

Ingredients

• 1 ½ cups whole-grain teff
• 1 cup medjool dates, pitted and chopped
• 1 tbsp ground cinnamon
• 1 tsp ground cardamom
• ¼ tsp himalayan sea salt
• ¾ cup raw organic almond milk
• 6 tbsp natural unsalted creamy almond or sun butter
• 3 cups organic fresh or frozen (thawed) wild blueberries
• ⅔ cup organic hemp heart
• pure maple syrup for drizzling

Directions

1.  In a large pot, bring 6 cups water to a boil.  Reduce heat to medium-low and simmer.  Stir i teff, dates, cinnamon, cardamom, and salt.  Cover and cook for 10 minutes; stir in almond milk, cover and continue cooking for another 5 minutes.
2. Uncover pot and stir in almond/sun butter until completely incorporated.  Stir in blueberries and hemp to heat through, then remove porridge from heat.
3. transfer to bowls and swirl in additional almond milk (1 tbsp per serving) and desired amount of maple syrup to each serving.
4. You can store leftovers in mason jars in the fridge for up to 4 days.

Let me know how your porridge turned out!

If you need guidance, help with a chronic health condition, or simply want to know how to be your healthiest self, I’m now booking new clients in July.  Just send me an email to schedule your Ayurvedic Consultation and for special pricing.

Om Shanti!

References:  Dr Vasant Lad, Easy Plant Based 2020