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Ayurveda Patrika
 
         
  Spring, 1998  
Issue 1
 
 

Greetings

We are happy to launch our first issue of Ayurveda Patrika. It has been our goal for some time to provide a newsletter to keep all of our friends up-to-date on events and schedules, and to further their education of Ayurveda.

Tip of the Season
The season is changing, and the weather along with it. Temperatures vary a lot from day to day, spring winds are here, and the air is cold and dry. These are all qualities of vata dosha, and this increase in vata in the environment affects our bodies and minds as well. You may be experiencing symptoms of fatigue, moodiness, variable appetite or elimination, dry skin, or achy bones and muscles during this shift from winter to spring.

So how do we keep vata dosha under control? Increase the vata pacifying qualities of stable, warm, moist, and soft. This means take it easy and give yourself time to rest and sit quietly for meditation. Make sure you’re still dressing warmly enough. Emphasize abhyanga (warm oil massage) and a warm bath in your daily routine. And keep a diet of warm, soft meals. This is NOT salad season! Enjoy soups, winter squash and warm drinks.
Also try the vegetable dal soup recipe below.

Food Tips

Vegetable Dal Soup

2 cups Chopped broccoli and cabbage
¼ cup Chopped carrot or red beet
½ cup Yellow mung dal

1 TBS Ghee
1 tsp. Fennel seed
½ tsp. Ground coriander
2 Bay leaves, crushed
1 pinch Hing


Wash the dal until the water runs clear. Cook the dal and vegetables together in 2 cups of water in a pressure cooker for 15 minutes. Without a pressure cooker, cook with enough water to cover the vegetables until the dal and veggies are soft. Blend, adding water as necessary, to make soupy. While soup is cooking, sauté spices in ghee until lightly browned. Combine soup, spice mix, and mineral salt or Bragg’s Liquid Amino’s to taste. Garnish with fresh chopped basil.

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