Ayurvedic Essentials
(This is an excerpt from a University Of Metaphysical Sciences course at www.umsonline.org,
please feel free to visit the school website)
There are certain basics to the Ayurvedic kitchen. These include:
- spices such as turmeric, cumin, coriander, mustard, clove, fennel, fenugreek, black pepper, and cayenne.
- Grains such as rice, barley, wheat, quinoa, and rye.
- Oils such as sesame (pitta should avoid), olive and Ghee (clarified butter).
- Legumes such as mung dal, split peas, and lentils.
- Nuts and seed like hazelnuts, almonds (pittas should avoid unless soaked and with skins removed), sunflower, sesame, and cashews.
- Organic milk, homemade yogurt, and cheese.
Try to stock the basic spices that support your dosha. Fresh ginger, cilantro, parsley and lemons are excellent additions to freshly cooked meals to help complete the six tastes. Cooking at every meal shouldn’t feel overwhelming but rather a joyful journey to supporting health.
Begin by making simple meals that include whole grains and organic produce. Create your own spice mixtures and have a variety of flavors at each meal. Experiment with replacing your regular tomato sauces for pasta with a dollop of clarified butter and some fresh herbs and sautéed veggies that complement your dosha type. It will take practice to learn how to make correct proportions with little waste, but remember, it’s better to throw it out in the compost than create garbage (toxic ama) in the body by overeating.