Detox Tea for Each Dosha

Sipping warm teas throughout the day is an effective way to flush ama (toxins) out from your body. Put all of the ingredients, except mint and lemon juice, in a medium saucepan with 4 cups of filtered water. Let it boil for 3 to 4 minutes. Let it rest and add the lemon and the mint at the end, let it rest for a while longer. Strain into a tea pot or thermos. Drink it warm if possible.



For Pitta:

1 tsp fennel seeds
1 tsp coriander seeds
½ tsp cumin seeds
10 fresh mint leaves
½ tsp lemon juice
Raw organic sugar such as sucanat

For Vatta:

1 tsp fennel seeds
1 tsp cumin seeds
½ tsp coriander seeds
½ tsp fresh ginger
½ lemon squeezed
1 tsp of honey (add at the end)

For Kapha:

1 tsp cumin seeds
1/2 tsp coriander seeds
1 stick of cinnamon or licorice
10 fresh basil leaves
Lemon juice (add at the end)

Camu Camu and Dill Ghee in Steamed Kale

The vibrant,deep green color of kale certainly demonstrates that it is a power food for anemia and other blood disorders. Due to the slightly bitter taste, it is suitable for the Pitta dosha. This recipe is made in minutes and will impress your taste buds with its simplicity.

Serves 4

Ingredients:

4 cups of chopped kale leaves, curly or flat
½ cup of ghee
1 tbsp of fresh dill
1 tbsp of fennel leaves
1 tsp of camu camu (if you don’t have camu camu you can replace it with 2 tbsp of fresh lemon juice)
½ tsp grated lemon zest
Salt to taste
Ground fresh pink pepper

Psychological Attributes of Pitta Individuals

If you are a Pitta, you need to qualify yourself not only for your bright intelligence, confidence and leadership.When the Pitta dosha is in balance they demostrate enthusiasm and wit and are fun to be around. They find joy in the simple things of life, and find pleasure in sharing that joy with others. They are uplifting and are successful in their jobs.


Here are a few attributes that make Pitta dosha people one of a kind:

Strong sense of discernment
Ability to focus on single objective at hand
Organizer and great planners
Perform well under pressure
Speech is clear and articulate
Natural leaders
Geared for success as well as high achievers
Funny
Willful, determined and ambitious

Now if the Pitta dosha is out of balance, you will observe:

Stubbornness
Manipulation
Overly intense
Arrogant
Jealous
Controlling of others
Suppressive of emotions
Egotistical: enjoy power trips
Loud and aggressive
Tendency to erupt with anger
Materialistic

The mental imbalance relating to Pitta is burning out. They overextend in their potentials and they root their relation to life in anger, fear, anxiety, jealousy, obsessive-type behavior and deep seated emotional problems.

Tips to Balance Pitta Dsha

Favor foods with bitter, sweet and astringent tastes
Favor cool, dry, and slightly heavy foods
Avoid salty, sour and pungent foods
Eat at regular times during the day and eat when you are hungry
Avoid refined sugar
Eat in a peaceful environment
Avoid artificial stimulants, such as coffee
Engage in calming activities, like waking in nature
Meditate daily
Moderate use of sauna or hot yogas. Instead choose swimming, Tai Chi or walking
Select soft music
Take time to rest each day
Do volunteer work
Take cool showers
Use sweet and cooling essential oils, such as sandalwood and rose
Wear cooling stones such as moonstone, pearl, and blue sapphire
Massage your body with coconut oil daily
Smile more

FENNEL TEA TO CALM PITTA

This tea guarantees an instantaneous cooling and tuning of the stomach. Make the tea strong in cases of nausea, burning sensations in the stomach, colic, menstrual cramps or to refresh your breath.

Ingredients:

1 cup of water

1 cup of fresh coconut water (you can substitute this with organic coconut milk)

Fennel, the Totem Spice for Pitta

One of the spices that is worshiped by my Pitta friends is Fennel. The refreshing, expansive and bitter-sweet taste of fennel can cool down internal fire as well as make your digestion wind-free.

This sweet, spicy and warm spice was crowned as a symbol of success by the Greeks. Fennel is indigenous to southern Europe and the Mediterranean region and has been used as a condiment by the Chinese, Indians and Egyptians since antiquity. Of course, as the Romans used it as a spice as well as a vegetable, surely they were responsible for the distribution of fennel throughout Europe, where it has now been known for 900 years.

Ragi Idli. tridosha

While we were in Kerala, we enjoyed a morning rice patty call idly, this fermented delicacy can be accompany by any chutney, however the best I have tried is with fresh coconut chutney. The base of idly is rice, combined with urad flower and ragi flour, most of them available in any Indian grocery store. Idly is easy to digest and is complementary to any vegetable dish.