Class Recap

Pitta Dosha

French breakfast, daikon, watermelon, Easter egg, black Spanish, fire and ice – radishes come in many interesting shapes, sizes and colors with equally diverse names and flavor profiles. Instead of pushing these root vegetables aside on your salad plate, I encourage you to embrace the fresh, watery crunch and play around with different ways to cut and prepare them.

Nutrition

Keri Romerdahl

Pitta-type people are generally of medium size and well proportioned. They have a medium amount of physical energy and stamina. They also tend to be intelligent and have a sharp wit and a good ability to concentrate. They have emotional tendencies toward hate, anger and jealousy. When in balance, Pittas have a lustrous complexion, perfect digestion, abundant energy, and a strong appetite. When out of balance, Pittas may suffer from skin rashes, burning sensations, peptic ulcers, excessive body heat, heartburn, and indigestion.

Pitta can be pacified by foods that are naturally sweet, bitter, and astringent. Pitta is oily, sharp, hot, light, spreading, and liquid, so by consuming juicy, cooling foods, both energetically and in temperature and also a balance of whole, freshly cooked foods and fresh raw foods can help to balance pitta dosha. Avoid hot spicy, fried foods, sour foods like tomatoes, yogurt, vinegar and fermented foods like sour cream and alcoholic drinks.

Melons and basmati rice are sweet in taste. The sweet taste benefits the skin, hair, and complexion, hastens the repair of wounds. It also enhances the integrity of the immune system, improves longevity, and ultimately, increases ojas.

Leafy greens are bitter in taste. The bitter taste is deeply cleansing to the body because it scrapes fat and toxins. It improves all other tastes, alleviates thirst, stimulates a healthy appetite. It serves to clear heat, dry ama, clear congestion, purify the blood. It can reduce burning, itching and swelling.

Apples, avocado and fennel are astringent in taste. In Sanskrit, astringent taste is called kashaya rasa. In terms of qualities or gunas, astringent is drying, firming, cooling, light, clear and contracting. It often makes the mouth pucker and feel dry. The astringent taste in Ayurveda is anti-inflammatory and anti-bacterial. This taste aids in the healing of the joints and promotes the closing and healing of wounds. It constricts the muscles.

 

https://www.banyanbotanicals.com/info/ayurvedic-living/learning-ayurveda/managing-your-constitution/managing-a-pitta-constitution/

http://www.holisticonline.com/ayurveda/ayv-pitta-characteristics.htm

https://vedichealing.com/astringent-taste-ayurveda/

Recipes

Summer Vegetable Salad

Chickpeas with Olive Oil & Turmeric

Asparagus with Basil Pesto & Goat Cheese

Ginger Braised Kale

Turnips Sautéd with Garlic and Rosemary

Summer Vegetable Salad

serves: 10

Chickpeas with Olive Oil & Turmeric

serves: 10

Asparagus with Basil Pesto & Goat Cheese

serves: 10

Ginger Braised Kale

serves:

Turnips Sautéd with Garlic and Rosemary

serves: 10