Spice it up.

Culinary herbs and spices are one of the primary sources of “medicine” in āyurveda. Āyurveda always looks to food and its healing qualities first, and herbs and spices can enhance certain qualities of the foods we eat.

During this summer to fall transition, we are beginning to rid our bodies of the accumulated heat of summer without aggravating and/or increasing vata qualities. The cooling food that we consume in the summer — cucumbers, watermelon, cilantro — become less prevalent in our diets (and if you pay attention to seasonal food, they also become less prevalent at the farmers market or in the grocery store — that’s not a coincidence, Mother Nature knows what she’s doing!). Continuing to consume summer’s cooling foods, while helpful for pacifying pitta, will set us for vata imbalance when fall approaches. Using culinary herbs and spices can help balance the qualities of our foods.

Ginger, cardamom and fennel seeds are particularly good at pacifying both pitta and vata. One simple recipe I like to make using these balancing spices together is ginger tea. Slice 1/2 inch piece of fresh ginger, crush 3 green cardamom pods, and measure 1/2 tsp fennel seeds into your favorite mug, add water just off the boil and let steep for 5 minutes. Strain, sip and enjoy.

But herbs and spices are good just for making tea……….add them to your favorite dishes as well, or try this delicious sweet potato, kale, and ginger recipe. It’s one of o my fall favorites. The sweet, heavy qualities of the sweet potatoes are balanced by the kale, and it’s all nicely spiced with fresh ginger.