According to Ayurveda, spring is the season of Kapha, the dosha that is comprised of water and earth. When you add the two, you get mud: our valley experiences mud season and so do our bodies which can be subject to the same qualities of mud: sluggishness, a not-so-lovely abundance of mucus and increased sensitivity to allergens.
If you are experiencing some Kapha imbalance this spring, Ayurvedic recommendations include adding Turmeric to your food. Turmeric re-invigorates the blood, cleanses the liver and jump starts the metabolism. Bitter foods like dandelion greens and arugula have natural liver cleansing properties as well and ginger is a warming spice, a great choice for the kapha imbalance we often experience this time of year. Our spa treatments have warming oils specifically for reducing Kapha as well.
When you visit the Tea Room this month, opt for the Rooibos Chai blend or one of our uplifting green or black teas to ease spring’s transition in your body. If you’re coming in for cold pressed juice, chlorophyll is the color of spring and a natural detoxifier so the green juice is a must! Complementing our green juice is our beet carrot juice, which has warming ginger in it; both juices can be a wonderful addition to your spring plans for healthier eating. Finally, for liver cleansing, our new dandelion chicory chai chiller is an excellent choice plus it’s delicious! For more assistance with cleansing, Suzanne Luck is offering “Cleansing with Kundalini Yoga” on May 11th; those details are on the Events page of this website.
May you be healthy and strong this spring!
Kerry and the True Nature Sangha