Because mullein has an affinity for the lungs, it is most commonly used to support upper respiratory challenges associated with phlegm, coughing and/or exposure to poor air quality. It is also often found in herbal smoking blends to promote lung strengthand resilience.
Ayurvedic Cooking divides the flavors of our foods into six distinct tastes. Incorporating all six tastes in each meal will support the body to feel more satisfied and satiated after eating.
If you’re really honest with yourself, how does your digestive system feel every day? Do you experience gas, bloating, burping, acidity, slow digestion or poor appetite? Did you know that what people often consider to be ‘routine’ digestive discomforts are actually early signs of imbalance?
Many spices are in fact medicinal herbs, and in ancient times were sometimes the only medicine. In India, Susruta II used spices and herbs such as cinnamon, cardamom, ginger, turmeric, and pepper for healing purposes.
How often to we allow time to identify real hunger, to feel grateful for our food and to RELAX into the present moment as we eat? Support your body and mind by remembering to eat with awareness.
Each season is associated with a dosha (which is really just a combination of elements). Let’s consider which eating patterns and specific foods will be most balancing for each season, as it is associated with a dosha.
In Ayurveda, the agni, or metabolic fire, is responsible for transforming what we take in to our body into the wellness that supports our thriving existence. Agni is essentially the energy of transformation. Life depends on agni, as it serves to create and destroy everything. Certain types of agni also help us to digest and assimilate experiences and emotions.
If you know anything about us, you know that we don’t leave the house without cardamom. It’s a potent herb to have on hand and can easily be sprinkled on top of beverages or food when you’re out in the world and away from your own spice rack.
