The doctor of the future will give no medicine, but will interest his patients in the care of the human frame, in diet, and in the cause and prevention of disease."
-Thomas Edison, Inventor

Vasanta rtucarya
Spring regimen (mid March to mid June)

By: Bita Bitajian Ayurvedic practitioner,
Ayurvedic yoga specialist, N.D. and E-RYT

Due to the cold weather of winter and the guru (heavy) and snigdha (moistening) gunas (qualities) of vatahara or vata balancing regimen leads to an increase in Kapah dosha. The increasing influence of the sun and the warmer weather of the vasanta (spring) leads to an increase of Kapha dosha. If we compare this to our natural environment, the snow which has accumulated in the mountains over the winter begins to melt in spring and flood the streams and rivers. Similarly the guru (heavy), sita (cold), and snigdha (moist) gunas (qualities) of kapha which was accumulated during the winter also begins to melt and flood the body. This will lead to impaired agni (digestive fire), congestion, cold, flu and hay fever. So as landowners clear their dry streams and creek of debris in preparation for the flood in spring, so we too should prepare our eliminative faculties at this time. This spring cleansing is best just at the junction of the seasonal change.

According to Ayurveda we have to follow the season by gradually lightening and opening physically, emotionally and mentally. Failure in tuning our bodies and mind with natural rhythms will lead to the increase of kapha dosha causing lethargy, weight gain and emotional depression.

Dietary guideline:

Favour food that have light (laghu), dry (ruksha), warm (usna), sharp (suksma) qualities. Choosing bitter green for this season will help the immune system, liver and aid the digestion of the nutrients.

Recommendation for spring time (kapha balancing):

• To keep in balance in this season (balancing kapha) we should invite motivation, excitement and challenge into our life.
• Cultivating friendship with people who have more of vata and pitta dosha.
• Keep active throughout the day and engage in more vigorous yoga and other physical activities.
• Leap out of the bed and avoid over sleeping in kapha time of the day 6-11 a.m.).
• Avoid overeating and snacking.
• Avoid taking long nap during the day.
• Avoid eating heavy, oily and moist foods.

Spring and your Yoga practice

According to ayurveda asanas (yoga postures) are an important part of life style recommendations and changes. Ayurveda uses Asanas (yoga postures) as a therapeutic tool in order to treat various imbalances or disease.
Important points to balance the earth and water elements are as follows:

• Choose active and warming asana to stimulate the metabolism and circulation. It is important to sweat during yoga practice, however muscular tension will prevent the flow of the prana in the bodily channels (srotas) obstructing the elimination of the excess kapha dosha leading to build up of excess kapha instead of reducing the kapha in the body.
• Morning sadhna and yoga practice is essential especially during spring time, choosing beneficial asanas such as, all surya namaskara (sun salutation),fluid vinyasa between standing poses, twists, squats, standing forward bends, backbends, inversions, and lion pose.

Beneficial pranayama for spring

Ayurveda uses different pranayama techniques in order to heal the body imbalances in all levels. pranayama techniques which are very useful for spring time balancing kapha dosha are such as: Kapalabhati, Bastrika(breath of fire), suryabhedana( right nostril breathing), Breath of joy and Nadhisodhana(ulternate nostril breathing) are all beneficial pranayams in balancing Kapha season and cleansing the body.

Remember that there are no right or wrong choices for yoga asana, diet or lifestyle: there is only recognising our balance and imbalanced state. Changing the way we practice asanas, pranayama, or meditation will change its effect on our body, mind. This should again be considered according to kala or time.

Seasonal menu suggestion

Favour food that have light (laghu), dry (ruksha), warm (usna), sharp (suksma) qualities.
Choosing bitter green for this season will help the immune system, liver and aid the digestion of the nutrients.

The recipe for Kichadi:

• 2 cups of Indian white basmati rice.
• 1 cup split mung beans.
• 10 cup of water.
• 2 table spoon of ghee.
• 1 tea spoon ground cumin.
• 1 tea spoon coriander.
• 1 tea spoon turmeric powder.
• 2 whole cardamoms.
• 2 tea spoon ginger powder.
• P inch of rock salt for kapha and pitta and sea salt for vata.
• Pinch of Asafoetida powder (hing).

Soak Mung beans for at least one hour. Wash the rice until rinse water is clear. Warm the ghee in a medium sauce pan on medium- low heat. Once the ghee is warmed add cumin, coriander, turmeric and hing and sauté spices lightly until slightly brown. Add the Mung beans and rice, stirring into the spice mixture for about one minute. Then add water, ginger, salt and cardamom and bring to slow boil. Cover and simmer on medium- low heat until beans and rice are soften approximately 35- 45 minutes. Garnish with fresh coriander.

Recipes for detoxifying tea:

Bring two quarts of pure water to a boil. Add the spices listed above adding few fresh basilica leaves, turn off the heat after 3 minutes and allow it to steep for 15 to 20 minutes in a thermos. Drink this tea through the day especially after your meal. If you still have remained in the evening by 6 p.m you can throw this out. And make a fresh batch next morning. If finding tulsi (basilica) put a fresh leaf in the tea.

"Health is the proper relationship between microcosm, which is man, and the macrocosm, which is the universe. Disease is a disruption of this relationship."
- Dr. Yeshe Donden, physician to the Dalai Lama