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Nourshment

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Early Fall 2023

We are now entering what is considered in Ayurveda the rainy season or early fall. This season approximately runs from July 15th to September 15th. The recommendation during the rainy season junction, July 21 to August 7, is to have at the start of each morning, after drinking warm water, a teaspoon of melted ghee with a few pinches of rock salt (you may substitute with sea salt or himalayan salt). Take it everyday during the rainy season juncture to help your body mange the seasonal transition.

During the rainy season, the earth and fire elements dominate. Those of us that have a stronger Pitta and Kapha dosha are aggravated more easily. Kapha dosha, ruled by earth and water and Pitta dosha, ruled by fire and water. Vata dosha, ruled by air and space, are the most balanced and in harmony with the elements. You may have noticed by now that the elements that dominate the season will aggravate or throw off balance those of us that share the dominant dosha and it will pacify or balance those with the opposite dominant dosha. A note of caution, if we have imbalances in any of our doshas we will also be impacted by the elements dominating the season.

Also, while this season pacifies Vata dosha, it is also a good time to pay close attention to it. It's coming out from aggravation (summer), and still not strong enough for the rainy season.  Some symptoms of Vata imbalances are nervousness, tremors, dry skin, bloating, constipation/dry stools, insomnia, scattered feelings, and worrying. What helps Vata imbalances? Routine, warmth, serenity, and nourishment.

For the rainy season, think of characteristics of reorganization, reevaluation, and reexamination. Do you have unfinished projects? Does your closet, bookcase, kitchen need to be decluttered? Do you feel the need to reevaluate any relationships (with yourself, others, work, pleasure, etc.)? Take this time of energy alignment to attend to these things.

In order to balance the dominant rainy season elements the tastes should be balanced with mainly bitter - collard greens, kale, arugula (coffee and chocolate are heating and drying for Vata and Pitta) and astringent - lentils, beans, moderate amounts of salty and sour, sparingly use of sweet and pungent, and light foods.

In the Midwest August tends to be the hottest month of the year. Contrary to popular belief cold drinks don’t cool you down, instead they use up more digestive energy and immediately slow down circulation, contracting blood vessels, and impacting all vital networks of the body. In Ayurveda and Chinese Medicine room temperature, warm, and hot drinks have a positive effect on your system cooling mechanisms. When we ingest cold drinks, the stomach cools. Heat is then generated to obtain balance, leaving the stomach too hot. Then the heat in the stomach rises, causing reflux, sinusitis, headaches, eye ailments, and problems with teeth. Cold water constricts your blood vessels and your body may not be able to absorb all the nutrients and vitamins from food. Warm water speeds up the digestion process and is even good for your gut health. Cold water also solidifies the fats from the food you eat and makes it tough for your body to break it down

There is an electrolyte drink that I learned to make in my 1st year of Ayurveda studies that will help to keep you cool and hydrated.

Cooling Electrolyte Water Recipe

4 cups of room temp or warm water
1 lime, juiced
2 to 3 teaspoons maple syrup
Pinch of mineral salt, pink Himalayan salt, or sea salt
15 fresh mint leaves


To the water add the juice of the lime, maple syrup, salt, roughly chopped mint leaves and stir. Let the mint leaves steep for at least 15 minutes. Serve and enjoy! 

Summer 2023

According to Ayurveda summer season begins on May 15th, earlier than we conventionally are used to, and ends July 15. As mentioned in earlier emails, there are 6 seasons in Ayurveda, we are already mid-summer, the recommendation during the summer junction (May 21st to June 7) is to have at the start of each morning, after drinking warm water, a teaspoon of melted ghee and a teaspoon of brown sugar mixed. Take it everyday during the summer seasonal juncture that just passed (save this for next year, so sorry for the late correspondence.)

During the summer season, those of us that have a stronger Vata and Pitta dosha are aggravated more easily. Vata, the dosha ruled by air and space, and Pitta, the dosha ruled by fire and water. While those with a stronger Kapha dosha, ruled by earth and water, are the most balanced and in harmony with the elements. Summer is dominated by fire and air, and pungent taste, think of the characteristics of warmth, spaciousness, celebration, abundance, and playfulness. And on the excessive spectrum: extremely hot or pungent, scattered, indulgence, greed, and irresponsibility.

In order to balance the dominant summer elements, think of sweet (not the processed kind), water, earth, cooling, and stability. The majority of your food should be sweet ( light cool grains, fruits: eaten alone and preferably between 10am-4pm), cool (not cold, think of mint, coriander seeds, cilantro), moderate use of oil, light foods (heavier foods increase heat), sufficient fluids to combat dryness from the heat, and light use of pungent, bitter, and salty. Incorporating all 6 tastes daly is crucial for nourishment of all tissues, they should not be completely avoided, unless it has been directed to you.

To do the body rub, it is recommended to fill your sink with hot water, dip in a folded organic cotton face cloth, wring it out so that it is damp, and gently rub your skin. The environmentalist in me prefers to heat water in my tea kettle, use a bowl dedicated to this practice, and add enough hot water to the cloth to cover half, so that I can wring it out without burning my hands, and not waste more water than needed. I rub my skin gently, and repeat this about 2 more times to cover my entire body. If you are pressed for time, you can do your feet, hands, joints, neck, ears, and face. 

It is recommended to do this at the sink or shower but not with the water running creating steam to avoid losing minerals, wash the towels separately from your laundry to keep the toxins from mixing with your everyday clothes and to use a clean towel for every use. Here’s a video of this practice.

In the morning I begin at my feet to energize me and in the evenings I begin at my head to ground me. I then follow with a light self oil massage, in the same direction as I did the body rub. The limbs towards the heart, joints in a circular motion, and the abdomen in a clockwise motion. Let it absorb, be mindful as oil residue can stain clothing and sheets. I hesitate to call this Abhyanga, the traditional self oiling massage in Ayurveda, because in Ayurveda after the self oil massage you sit with it for 10-15 minutes and rinse off any oil residue from your skin.  In warmer weather and if you're skin is naturally well lubricated you may skip the self oil massage. 

I have discovered that by pairing these two practices I have experienced the benefits of both. For Vata (dry skin, cold extremities, protruding joints) or Kapha (well lubricated skin and joints and cool skin) dominant you could use olive oil and for Pitta  (lubricated reddish warm skin) sunflower oil. There are other oils that could benefit you depending on your unique constitution or to address imbalances.

Benefits of Body Rub (from Denny Waxman):

Benefits of Self Oil Body Massage according to Ayurveda:

I am interested and curious  to hear if you tried this daily practice and how it has made you feel during the practice and throughout the day. 

Spring 2023


Spring is approaching with the hope of seeds planted to emerge from the long, dark, and restful winter and blossom from the warm and fertile soil. 


I spent a wonderful  five days in my native land, Mexico, at a healing retreat just outside Tulum. It was just what my heart and soul needed as I emerge from winter and the seeds that I have planted for my future begin to emerge. 


What seeds did you cultivate in the winter? 


Spring is a time of rebirth, have you noticed the sounds of nature waking up earlier, the birds singing and the squirrels being more active earlier in the day, the sunlight rising earlier. A time of rebirth and vulnerability, think of a new born that needs support. What support do you need? Can you create that support for you? or Can you reach out to the helpers and healers to support you? Embrace your vulnerability during this period of growth and transformation.

The dominant elements this time of year are earth and water, and astringent taste.


As I mentioned in my previous email, each season's shift comes with a period of susceptibility to imbalances. It takes time for our bodies to recalibrate and find its center. You can assist this process by being intentionally more gentle with yourself during this juncture. In spring this falls within March 21 - April 7. Per Wise Earth Ayurveda, we recommend a teaspoon of melted ghee and a few pinches of turmeric, every morning during this period of time or for at least a week. This will balance the astringency and coolness of the season.


Taking your individual constitution and imbalances (if any) into account the favored tastes during this time are pungent, moderate sweet, moderate salty, warm, and moderate amount of food. Decrease sour, excess sweet, bitter, fluids, and avoid cold. 

I made this recipe on a whim for a mood board brunch with friends and family, inspired by one of my favorite dishes, Pipían Verde. A green mole sauce traditionally served over rice and chicken. I transformed this from a mole to a pesto.

Ayurvedic Pipían Pesto - Tridoshic

½ c. roasted pepitas, pumpkin seeds
½ of a roasted jalapeño or serrano pepper (Pitta avoid)
½ c. olive oil
3 roasted cloves of garlic
Half a bunch of cilantro
½ tsp. of Himalayan or sea salt
Juice of a half a lime
a pinch of grounded and toasted coriander seeds
a pinch of grounded and toasted fennel seeds

Blend all the ingredients, add more oil if you prefer it more runny, 

You may use this pesto on pasta, egg dishes, as a salsa for tacos, the possibilities are endless!

Late Winter 2023

My intention is to share with you how Ayurveda can support you in each season and share my offerings.

According to Ayurveda we have 6 seasons, and there are critical seasonal junctures in each season where we are more susceptible to imbalances, these are times to be gentle with ourselves, more aware of the food we eat and our energy. It is a time to enjoy simple foods and activities.

Currently we are in late winter, and in a few days we will enter a seasonal juncture as we transition from early winter to late winter. One of the recommendations I learned in Maya Tiwari’s Food, Breath, and Sound training is to start each morning, after drinking warm water, with a teaspoon of melted ghee and a teaspoon of molasses mixed, and take it everyday during the late winter seasonal juncture that we are about to enter. This mixture will balance the bitterness of the season with the sweetness and unctuousness of this elixir.


Late winter is dominated by the elements of air and space, and bitter taste. Tastes that are generally recommended to balance these elements are sour, sweet, and salty, which are grounding, help with digestion, and bring a sense of calm.

It is a time for rest, reflection, and introspection. I understand that our modern world and lifestyles are out of sync with nature’s rhythms and cycles. I invite you to, when possible, reduce activities and allow yourself to indulge in practices or rituals of rest that serve to refuel the body, mind, and spirit. Some ideas: gaze out your window for 15 minutes inviting day dreaming to naturally arise, take a nap, a warm bath, listen to music and do nothing else but listen, or drink your favorite tea slowly, very slowly.

One of my favorite drinks this time of year is Ponche, a Mexican tea made with fruits and spices traditionally made during the Christmas season. I personally love to drink it all winter long. Here’s my take on this classic with a few Ayurvedic twists:

Ayurvedic Ponche - Tridoshic

4 cups of water
1 sweet apple sliced or diced
¼ c. hibiscus flowers
1 cinnamon stick
1 tamarind pod
4-6 cardamom pods
½ tsp. of fennel seeds
¼ c. of raisins
4 sliced dates
⅛ - ¼ c. of jaggery powder or use your preferred sweetener (except artificial or white processed sugar)

Boil the water, add all of the ingredients, and let it simmer for about 30 minutes. Serve and enjoy