Ayurveda: Ancient Wisdom for Modern Health and Harmony

Ayurveda is an Indian
medical science, originating over 5000 years ago. The written source of
this science is ancient books of knowledge known as the Vedas. The
Vedas contain practical and scientific information on a wide variety of
issues including philosophy, logic, engineering, agriculture,
economics and politics, amongst other subjects. These areas
are fascinating subjects in their own right, but this book explores only
one of the Vedic branches - that of health, Ayurveda.
Vedic knowledge propounds the principle of natural balance within the

body and harmony with the environment. People are seen as an integral
part of their habitat - not as a separate entity from the natural world.
Obtaining and maintaining balance within the body and mind, and with
the external environment, is one of the goals of this knowledge. Living
in harmony with nature and according to natural principles ensures
complete physical health and peace of mind.
Modern life often violates the principles of natural living. We work long
hours in offices with artificial light and air conditioning systems. We
rush from one mundane task to the next while being bombarded with
advertising and constant noise, and absorbing pollution through the air
and water. Pure water and air are becoming scarce resources, in an
environment that is becoming increasingly toxic to the humans that live
in it.
Living naturally according to some simple principles can prevent the

need for expensive medical treatment or suffering needlessly from
debilitating conditions. Learning to listen to your body and read the
signals of distress can help you maintain health, making you more
productive in your life as well as contented.
So is this ancient wisdom secret, or only available to a fortunate few?

Or are the principles hard to comprehend and difficult to apply? You
will be pleasantly surprised to know it is easily learnt by anyone and
can be adapted into your life starting from today. It does not require any
fancy equipment or expert knowledge, and costs no more (and probably
less) than what you already spend on groceries. Maintaining your health
is based on nothing more complex than understanding the
characteristics of your body and qualities of the food you eat. Many of
the remedies for common ailments can be simply and quickly prepared
in your own kitchen with widely available herbs.
The instruction manual for the natural living of human beings is called
Ayurveda, which is presented here in a simplified form. Understanding
this philosophy of life enables you to become your own "healer". You
learn about your body, how it functions and how to treat it through diet
and herbal remedies. In fact, you also become your own dietician,
personal trainer, counselor or psychologist, stylist and beautician!
Ayurveda is a unified system that encompasses all these aspects. The
magic of it is that it involves nothing more expensive or complex than
adapting your diet and lifestyle.
Meaning of Ayurveda
Ayurveda is derived from two words,
Ayus and Veda. Understand-ing the
meaning of both words is necessary to
fully grasp the philosophy of this
discipline.
Definition of Ayus
The English translation of ayus is life.
In the Vedic context, the definition of
life is broader than simply chronological
lifespan. It does not mean the age of a
person; the number of years lived on
Earth measured from birth until the
present day. Ayus is much more than that, it is a combination of the:
Body sarira
Senses indriya
Mind manas
Soul atma
Together, these four factors are responsible for sustaining the life air or
force (prana) in the body, and each must be present in order to produce
ayus. If any one of the above factors is absent, we cannot say there is
life/ayus. Everything on Earth has a physical body and a soul, but
whether it also has a mind and senses determines whether it is alive.
The reason why a rock is not alive (has no ayus) is that some of the
factors mentioned above are absent (mind, senses). Prana cannot be
sustained in the absence of these factors.
Every species of animal has each of these four factors, so prana can
circulate and ayus is present. The senses and minds of animals are
different to that of humans, but they still exist as living beings. Insects
and animals may perceive things differently (such as colors, sounds,
temperatures, odors) and the mind may not be as well developed as
human beings, but the souls are alike. So ayus is the basis of distinction
between inert objects and dynamic entities, or living beings.
Definition of Veda
Veda is a Sanskrit word which means knowledge or science. Vedic
knowledge is enshrined in fourteen sacred texts. There are four Vedas
(Rig, Yajur, Sama and Atharva), six Vedangas (auxiliaries), Meemamsa
(interpretations), Nyaya (logic), Puranas and Sastras. There are also
four Upangas, which can be considered appendices to the Vedas. These
are Ayurveda (health and medicine), Arthasastra (xxx), Dhanur Veda
(martial arts) and Ghandarva Veda (music).
Although Vedic knowledge originated in India, it does not mean this
information is of relevance only to Indians. Knowledge is the universal
asset of mankindit is not the property of one region. Vedic
information can be utilized by anybody, in any part of the world. If we,
as Indians, think this wealth of information is our exclusive property
and dont share it, we are not providing you with the chance to learn
from the profound wisdom that has enriched our culture for centuries.
Objective of Ayurveda
There are two complementary aims of this
discipline. The first is to maintain the health of
those who are well. This entails specific diet
and nutrition, hygiene, living habits, exercises
and stabilizing techniques. Following these
guidelines enables a healthy person to
maintain health and increase their life-span.
The other is to cure diseases of those who are sick. This aspect relates
to various diseases, their causes, diagnosis, remedies and therapies to
cure and prevent relapses of illness.
Although both of these aims are connected and are comprehensive areas
in their own right, the primary focus of this science is to maintain your
health from the outset. This is done on a daily basis with attention to
diet and lifestyle, helping the body and mind to be clean and stable. In
this way, diseases do not find ground for establishment and growth.
A patient being treated with Ayurveda is considered a purusa, not

merely a body. A purusa is the total combination of body, mind, senses
and soul. The Ayurvedic doctor aims to achieve complete health for the
patient, not just to suppress or alleviate troubling physical symptoms.
The approach is to diagnose the root cause and eliminate it, allowing
genuine healing to
take place.
The basis of Ayurvedic healing is a personal relationship with, and

compassion for, the patient. Healing is not possible without this
personal connection between the patient and doctor. During treatment,
the physician develops an intimate understanding of every aspect of the
persons physical, psychological and emotional nature to make an
accurate diagnosis. The patient is treated with dignity, as a unique
individual who has the ability to recuperate fully with caring support.
There are two distinct, yet inter-related, classifications of a person in

Ayurveda. The first relates to the body, and the second to the mind.
Your nature is determined by this combination of body and mind types,
and is known as your prakriti. Prakriti means nature. When referring
to the theory of creation, it is the unmanifested nature of cosmic matter.
When referring to humans, prakriti means the unique physical and
psychological nature displayed.
The body doshas are discussed in this chapter, followed by a

consideration of mind gunas in chapter 4. Knowing your dosha and
guna provides you with an understanding of your basic physical and
psychological nature, and helps you tailor a personal diet and lifestyle
that maintains optimum health and peace of mind. Each person has a
unique dosha with unique nutritional needs. Establishing your dosha
enables you determine suitable diets, exercise and lifestyles to maintain
balance. This is the key to maintaining health.
Definition of dosha
It is difficult to translate the precise meaning of dosha. It is often
translated as biological type or physical constitution. This definition
allows a simple and easy understanding of the concept. However, the
original definition of dosha is more complex. In Sanskrit, dosha is
defined as doosyati iti doshah. The literal meaning of this is that
which contaminates is called dosha. So doshas may be considered the
pathogenic factors, or disease-causing agents in the body. Imbalance of
vata, pitta and kapha doshas cause disease in the body.
Dosha only refers to the three biological energies of vata, pitta and
kapha. As an imbalance of these elemental combinations is the direct
cause of physical disease, they are the prime disease causing factors
(the contaminants). Secondary factors in the disease process, like
body tissues (dhatus), toxins (ama) and waste materials (malas) are
actually the product of, or dependent upon, an imbalance in the doshas.
The Body Types - Prakriti
Knowing your prakriti helps you to tailor a personal diet and lifestyle
that can prevent disease and physical disorders, and obtain peace of
mind. It provides you with an understanding of your basic physical and
psychological nature, and how to keep it in balance with your
surroundings. This is the key to maintaining health.
Every human usually has varying degrees of vata, pitta and kapha. The
doshas are usually not present in equal proportions. In most people
there is a natural uneven distribution. Very rarely, a person may have a
completely even distribution of doshas.
Although we each have characteristics of vata, pitta or kapha to

different degrees, one of these elemental natures will dominate and that
is the main dosha. The secondary dosha is the one present in the next
highest proportion. Every dosha type or combination is acknowledged
in Ayurveda, which lists seven separate physical constitution types
based on the basic three: 1) vata 2) pitta 3) kapha 4) vata-pitta 5) vata-
kapha 6) pitta-kapha 7) vata-pitta-kapha.
Vata type
People with a predominant vata dosha display physical and emotional
characteristics linked to the elemental qualities of space/akasha and
air/vayu. They are very active - mobile, restless and energetic. They
have fast metabolisms, so are often thin with little muscle development
and protruding joints that may make cracking noises. Their skin is dry,
rough and thin with
visible veins.
Sleeping, eating and personal habits are irregular and erratic, with
appetite and sexual desire varying between extremes. They sleep lightly,
are easily disturbed and prone to insomnia. Their speech and movement
is usually fast, and they are talkative and enjoy all forms of
communication. Their pulse is fast, weak and irregular. They dislike
cold, windy or dry environments and feel chilled quickly or shiver
easily. Extremities (hands and feet) are often cold, or become cold
easily.
Mentally and emotionally they are rapid. They gather information or

display emotions quickly, or determine swiftly whether they like or
dislike something. While they learn quickly and are usually intellectual,
their retention is poor. Money is spent quickly and impulsively. They
demonstrate high creativity, innovation and sensitivity.
Individuals with this nature are introspective, shy, modest and lacking
in confidence. They are often unsettled and impatient, but very flexible
and adaptable to change. People with vata dosha often feel anxious,
worried or stressed - especially in unfamiliar, cramped or noisy
environments. They are most likely to be loners, or non-conformists.
Read more specific dietary guidelines for Vata.
Pitta type
People with a pitta dosha display an inherent fire/agni elemental
character. They are of medium build, with greater muscular
development than that displayed by vata. Their skin is soft and warm,
and they have a lot of body heat and often perspire excessively. Their
hair is thin and often reddish or blond, and they may experience
premature graying, baldness or excessive hair loss. Their skin flushes
easily and they often have many freckles and moles. Their skin
develops acne, rashes, bruises or sunburn easily.
Their desires (appetite, sex) are strong in nature. Sleep is moderate and
not easily disturbed. The pulse is strong and stable. Individuals with
pitta dosha predominant speak loudly and passionately, and often
dominate the conversation. They have an aversion to hot weather,
sunlight and heat, and their eyes are sensitive.
In temperament, they are extroverted and love to be the focus of

attention. Although they can usually control their emotions, they may
become irritable, angry and judgmental under stress. Money is
prudently managed. They are decisive, aggressive, ambitious and
determined, often aspiring to positions of leadership. They enjoy
competitive sports and games, either as spectators or participants. Their
intelligence is high, and they have good insight and a keen sense of
discrimination.
Read more specific dietary guidelines for Pitta.
Kapha type
People with a predominant kapha dosha tend to have a heavy and solid,
or large build. They are often overweight, gain weight easily and have
high muscle development (plump and round). Their skin is thick,
smooth and moist with few wrinkles. Their complexion is usually clear,
fair or pale, and hair is oily, thick and wavy. Their teeth are strong,
white and well formed.
People of the kapha type have a moderate or low appetite and slow
digestion. They enjoy eating gourmet or luxury foods (that appeal to
taste and smell) or buying and preparing food. In movement and
activity, they tend to be slow and methodical, with a lot of endurance.
However, they are sluggish and lethargic or difficult to motivate. They
are prone to sleep heavily and excessively. Their pulse is slow, steady
and regular. They have a pleasant appearance and voice. Those with
kapha dosha dislike damp conditions.
In temperament, they prefer familiar surroundings and tradition. They

learn slowly, but have excellent memories. Money is hoarded (or they
are thrifty) and they are good, stable providers. Typically, they are
serene and tranquil and their emotions are slow to become excited or
aroused. However, they can be sentimental, nostalgic and romantic in
nature. They are highly tolerant and forgiving, with medium
intelligence. They prefer to belong to a group, club or community. They
cling to their family or familiar associations.
You cannot change your elemental nature or dosha. For instance, if you
wish to acquire kapha qualities, you cannot do so by eating a lot of food
high in kapha elements of water/jala and earth/prithvi. By doing so, you
will only disturb your primary dosha. Changing your nature through
acquiring positive qualities, and minimizing negative temperamental
characteristics, is the role of the mind.
When you are healthy, you are generally instinctively attracted to foods
and activities similar in elemental composition to your own body. When
you are sick and the elements are unbalanced, you are attracted to those
foods opposite in nature. For example, if you are suffering from a cold,
or chest congestion (due to an imbalance in kapha), you usually choose
to avoid those foods that are kapha in nature such as dairy products, or
heavy and oily foods.
The Five Element Theory - Pancha Mahabhutas
Earth, and everything on it, is the product of different combinations of

the five basic elements: earth, water, fire, air, and space. It should be
noted that the names of these elements are actually representative
categories. Everything found on Earth can be classified into one of
these five categories, based on their innate characteristics. The word
"element" is not used as a name or label for each individual natural
element, in the manner that the modern scientific periodic table uses it.
Just as chemistry and physics use specific technical terms to classify

matter, Ayurveda uses the characteristics of the five elements (pancha
mahabhutas) to identify various objects. If something is classified as
"fire" it does not mean that it is literally a fire. It means that the object
displays the characteristics of fire, like combustion, heat and so on.
Similarly, if an item is classified as "water" or "earth" it means it is
moist, cool and sticky or heavy, solid and stable.
In Ayurveda, the place in which to determine the elements around us is

not a science laboratory, but the human body. We use our senses of
hearing, taste, touch, sight and smell to identify the surrounding
elements and their qualities. The pancha mahabhutas theory may sound
simplistic, but it is actually a very sophisticated method of classifying
not only all of the objects found on Earth but also the natural cycles
experienced on it like days, seasons and life itself. This is because the
elements dominate at particular times, depending on the conditions
experienced and observed.
For example, the human lifecycle is divided into childhood, where

physical growth takes place (water and earth), adulthood where activity
and change occur (fire), and old age where mobility becomes impaired
and the body begins to weaken (space and air). The year is divided into
four seasons winter when it is cold and rainy (water, earth); spring
when new growth occurs and it becomes warmer (water, fire); summer
when it is hot and dry (fire, air); and autumn when it is windy and cool
(air and space).
Understood and applied correctly, such a system of classification

becomes a powerful method for considering the way man interacts with
his environment. The elegance of this science lies in the simplicity of
the basic concepts, and the powerful analytical tool they provide for
internal (body-mind) and external (environmental) assessment.
The elements (mahabhutas) have certain qualities, attributes and

impacts on the body and mind. All objects and substances are a mixture
of the five elements, but they have one dominant element that allows
them to be identified and classified. Examples of food and herbs are
used to illustrate the elemental groups.
Characteristics of Elements
Space Akasha
Qualities - soft, light, subtle and abundant.
Action - provides room, looseness, openness
Facilitates - sound and non-resistance
Substance - anything that is light, profuse, and ethereal
Example - hollow and light foods popcorn, wafers
Intake - increases softness and lightness in the body
Air Vayu
Qualities - weightless, mobile, cool, dry, porous and subtle
Action - motion or movement, evaporation, dryness
Facilitates - touch and vibration.
Substance - anything dry and airy, or that creates gas
Example - toast, cookies, cabbage, beans
Intake - increases coolness, dryness, movement and
circulation
Fire Agni or Tejas

Qualities - hot, sharp, dry, subtle, weightless and rough
Action - radiation of heat and light
Facilitates - form, color and temperature
Substance - anything combustible and spicy
Example - chilies, ginger, pepper, clove, cumin
Intake - increases digestion, metabolism (fire and heat),
glow and color of skin
Water Jala or Apa

Qualities - oily (unctuous), moist, cool, soft, and sticky
Attribute - cohesion, lubrication
Facilitates - fluidity and taste (via saliva)
Substance - anything liquid, fluid or watery
Example - drinks, soups, melons, cucumber
Intake - increases smoothness, coolness, softness and
flow of fluids
Earth Prithvi
Qualities - heavy, rough, solid, stable, slow
Attribute - resistance, density
Facilitates - fragrance, odor and shape
Substance - anything solid and heavy
Example - fried foods, cheese, cakes, banana
Intake - increases heaviness, stability, obesity and
solidity in the body
Using the characteristics described above, every object around you can
be considered and classified. This should be done with the basic
understanding that everything is a mixture of different proportions of
the elements, some of which may be manifested under different
conditions.
For example, even the compound of water itself cannot be considered to

have a single fixed elemental nature. When solid and heavy (ice, snow,
hail) it is a representation of earth/prithvi. It melts due to the exposure
of light and heat - fire/agni. So it returns to water/jala, then evaporates
and creates steam due to contact with air/vayu and disappears into
space/akasha.
Or taking another of the basic elements listed above, fire/agni initially

requires wood (earth/prithvi), paper or dry grass and wind (air/vayu).
Generated together they create friction and heat, which combusts to
create fire/agni. As the wood or paper is burnt (prithvi engulfed by agni)
the heat gradually diminishes and only ash (vayu and akash) remains.
The balance and character of elements in the environment constantly
fluctuates and is never static the temperature (agni), humidity (jala),
dryness (vayu) and so on are in a natural state of flux, depending upon
the combination and quantity of elements present. Sometimes severe
weather results when this combination becomes volatile, unsustainable
or extreme electrical storms, cyclones or hurricanes, floods or
drought.
Composition of Human Beings
Humans are one of the many living organisms present on Earth. We are
physically made up of exactly the same elements that form all of the
other entities that live on Earth. When we die, our bodies return to the
earth, water, fire, air and space. A person sustains the combination of
elements already present in the body through breathing air and
consuming food and liquids - taking in those elements found in the
surrounding natural world.
The five element theory explains the similarity between humans and
the natural world surrounding them. In our body, space/akasha is
present wherever there is a cavity like in the nostrils, mouth, ears,
throat, lungs, and stomach; air/vayu in movement of the lungs, heart,
stomach, intestines and joints; fire/agni in all metabolic activity, the
eyes, intelligence and body temperature; water/jala in all plasma, blood,
mucus, and saliva; and earth/prithvi in any solid structure like fat,
muscles, skin, nails and hair.
The basic elemental compatibility or similarity between Earth and

humans clarifies why substances found in the natural world (plants,
herbs, foods) are usually harmonious with the human system. They can
be easily absorbed and cause no adverse reactions or side effects (if
consumed in appropriate quantities) because they are fundamentally the
same in character and composition. This is why foods and herbs are
able to heal the human body. Vegetation can repair and restructure
humans because they share a common elemental basis
The Three Qualities - Gunas
Guna is simply defined as character or quality, but has a broader

meaning. A guna is also an influence or impulse. The cosmic matter is
made up of three gunas. Everything on Earth also has a predominant
guna, as well as the more specific qualities obtained from their
elemental makeup. Just as our bodies contain all of the elements, our
minds have each of the gunas.
The three basic gunas/qualities have no directly equivalent terms in

English. They are:
Sattva (knowledge, purity)
Rajas (action, passion), and
Tamas (inertia, ignorance).
Foods, plants, animals and people can all be grouped according to their
dominant quality/guna. To refer to a guna is a reference to the qualities
displayed by that entity or object, whether sattvic, rajasic or tamasic.
In the human context, guna usually refers to the quality of the mind and
character of a person. That is, whether they are calm, gentle, patient and
tolerant (sattvic), passionate, spontaneous, greedy, materialistic,
exploitative and focused on sense gratification (rajasic), or ignorant,
lazy, insensitive and deceitful (tamasic).
All three types of guna are present in everyone, and each may be
displayed in different contexts. People can alternate between gunas
depending on the environmental context and their diet, as well as phase
of life and other factors. This is because the guna of food consumed,
and the surrounding social or physical environment directly influence
the mind guna.
Just as the five elements are present and may alternate in predominance
depending on the environment, the various gunas may dominate in
particular circumstances. As human beings, our objective is to increase
our sattvic guna by choosing to eat and do those things that are also
sattvic in nature. The quality of the food we eat, and our environment,
are therefore crucial to maintaining mental health.
As mentioned earlier, the mind is inherently connected to the body.

Increasing our contact with, or consumption of, rajasic or tamasic things
ultimately creates an imbalance in the mind and distress in the body.
This is followed by disease and sickness in a variety of forms. If your
dosha is unbalanced it can similarly disturb the mind guna. This link
between the mind and body can often make diagnosis of the origin of
some diseases difficult. Did it originate in the mind and then disturb the
body, or vice versa?
Ayurvedic medical theory and science, although ancient, has enduring

relevance and wisdom for human beings in any age. It has been used to
treat millions of people over centuries, and will continue to offer insight
to people well into the future.
The Mind Types
Sattvic
People of a sattvic nature are naturally intelligent with a good memory.
They are instinctively clean and ordered, take good care of themselves
and are health-conscious. They are content, calm, gentle and
considerate of others - polite and helpful to all, with good manners.
They seek to improve themselves, even though already knowledgeable.
They are focused on work, self-improvement and intellectual or
spiritual pursuits.
Usually, they are highly positive in nature, demonstrating generosity,

kindness, openness, fairness (equality) and forgiveness. They readily
share what they have and enjoy doing so, but expect no reward in
return. Sattvic people see life as a productive learning experience and
do not begrudge their position, nor hold grudges. They do not seek to
accumulate wealth or status. Their mind is clear and peaceful, and they
are honest, humble and quiet. They are spiritually inclined and have a
strong faith and belief in God, often engaging in selfless service or
charitable activities.
Those with a sattvic guna express happiness, enthusiasm and joy. They
are flexible, moderate, regular and balanced in habits and activities.
Sleep is minimal, yet deep and refreshing. Food that is fresh and not
extreme in terms of preparation or taste is preferred (not over-cooked or
under-cooked, heavily spiced or very sweet).
Rajasic
Those that are rajasic in temperament are dynamic and seek to control
and dominate others. They are medium in intelligence and have a
variable memory. Those with rajasic guna value prestige and authority
and so seek power, status, fame, wealth and recognition. Rajasic people
are never satisfied with their position or possessions they always seek
to accumulate more and enjoy flaunting what they have. In addition,
they seek continual gratification of desires (sex, food), stimulation of
the senses (music, color, fragrance) and entertainment (parties,
functions, festivals). However, they are often distracted or quickly
bored.
Generally, they are very ambitious as well as highly active and

industrious. They can be brave and courageous, but often display
jealousy, maliciousness, cruelty, excessive emotions and egotistical
behavior. Those with this temperament can be extremely determined,
manipulative, selfish and proud. They can often be rude, arrogant and
angry and usually respond with irritation to external stimulus. In terms
of spirituality, they are doubtful and questioning. When rajasic guna is
predominant, a negative, sometimes cynical attitude is prevalent.
Sleep is disturbed or troubled by intense dreams, so is not refreshing.

Food that is strong and excessive in flavor (spicy, hot, salty) is
preferred. Stimulants such as coffee, tea,
alcohol and tobacco are consumed regularly. Those of a rajasic nature

rarely give unconditionally. It is always done with some reluctance and
to demonstrate generosity (or with some expectation) rather than
genuine altruism. Relationships are therefore based mainly on their own
needs and desires rather than on reciprocal interest and regard.
Tamasic
Those demonstrating a tamasic guna are ignorant, lazy and fearful with
poor memories. They are usually apathetic and insensitive in nature.
They show little consideration or regard for others, and are coarse,
brash, immoral or violent. They may be stubborn or obstinate, and
inattentive to those around them. Tamasic people show little or no
desire to improve physically or mentally, or lack the will power and
discipline to do so.
Tamasic individuals do not engage in anything that is physically or

mentally taxing, and will avoid any work at all if that is possible. They
seem almost to be entirely engaged in (or thinking about) eating,
drinking, sleeping, sex or idleness. They are dishonest, unclean in habits
and have no regard for their health. Often, they show no initiative and
minimal interest in, or understanding of, spirituality. They have little or
no faith in God. People with a tamasic nature are frequently sorrowful
or depressed.
People with a predominantly tamasic guna demonstrate no love except

that based on the own sensory gratification, so relationships are totally
exploitative. They rarely give, instead preferring to take or even obtain
through deception. They overeat, and consume food that is overcooked,
sweet and heavy in taste and consistency or stale, cold, preserved and
processed. Fast food or junk food constitutes a large part of their
diet. Often, they complain about their job or position in life although
show no motivation or take no action to change it. Tamasic people sleep
heavily and are not easily roused from sleep, and are usually sedentary.
RECIPES
Indian name: Lauki Squash Soup
Ayurvedic Properties of Lauki Squash Soup
Taste: Madur (sweet)
Quality: Singhd (Unctuous), Laghu
(light)
Potency: Madur
Post-digestive Effect: Madhur
Medicinal Properties of Lauki Squash Soup
It is good for people who are suffering from excessive aggravation of
Pitta Dosha. It is easily digestible and improves appetite. It is very good
for stomatitis or mouth ulcers, hyperacidity and GRED. It is also good
for Diarrhoea, Irritable Bowel Syndrome and Indigestion. It is highly
recommended for post-surgical patients.
Dosha Analysis
This recipe is Vata Pitta Shamak and easy to digest.
Ingredients
2 tablespoons of ghee
1 medium size lauki squash peeled and cut into cubes
1/2 teaspoon coriander
2 tablespoons whole wheat flour
2 cups water
1 teaspoon salt
1/3 ounce minced fresh basil
1/8 ounce minced fresh dill
Black pepper
Preparation
Saut spices in ghee for 30 seconds.

Add flour and cook for 2 minutes.
Add lauki and water, cover and cook on low heat for 15 minutes.
Put the soup in a blender; add salt, pepper and herbs, and pure
until smooth.
Serve hot in the winters and at room temperature in the
summers.
Indian name: Nimbu Chawal
Ayurvedic Properties of Lime Rice
Taste: Madhur Rasa (sweet)
Quality: Singhd (Unctuous), Laghu
(light)
Potency: Sheet (Cold)
Post-digestive Effect: Madhur (sweet)
Medicinal Properties of Lime Rice
This recipe is cooling in nature and thus pacifies Pitta Dosha. It is easy
to digest and might increase Vata, which is why it is balanced with lime,
cumin seeds, hing (asafoetida), and mustard seeds. It is good for
diarrhoea, anorexia, and Irritable Bowel Syndrome. This recipe is also
good for post-surgical patients.
People who have a tendency for constipation should avoid eating rice.
Dosha Analysis
It pacifies Pitta and increases Vata Dosha.
Ingredients
1 cup white rice (it is better to use one-year-old rice)

2 cups water
1 tbs urad dal (black gram)
tsp. mustard seeds
tsp. turmeric powder
1 pinch hing
1 tsp. whole cumin seeds
1 tsp. fresh lime juice (or more to taste)
2 tbs. ghee
1 tsp. salt
Preparation
Cook rice with water for 10 to 12 minutes.

Saut spices (except for salt) and the dal in melted ghee.
Mix rice and sauted spice mix together.
Add lime juice and salt after taking the mixture down from the
gas.
Serve hot.
Indian name: Neem Baigan
Ayurvedic Properties of Neem Baigan
Taste: Bitter, Astringent
Quality: Light
Potency: Warm
Post-digestive effect: Madhur
Medicinal Properties of Neem Baigan
It is easily digestible and increases digestive fire. Thus, it is used as an
appetizer in the beginning. It is balanced recipe - Neem is cold and
Baigan is warm in nature.
Dosha Analysis
Neem pacifies Kapha and Pitta and Baigan pacifies Kapha and Vata
dosha. Thus, this recipe is Tridoshshamak. Pitta people should avoid
chilies though.
Ingredients
250 gm small Brinjals

A cup of fresh Neem leaves
1-2 dried red chili (optional)
1 teaspoon turmeric powder
Salt to taste
3-4 tablespoon mustard oil
Method
Cut the brinjals into medium cubes, wash and keep aside.
Heat two tablespoons of oil and shallow fry the Neem leaves.
Heat the oil in a pan, saut the red chili and fry until the chili
becomes black.
Add Brinjal's cubes, turmeric powder and salt and cook for 5-6
minutes in a medium flame with cover.
When the brinjals become half cooked, add pre-fried Neem
leaves and mix them well.
Cook it for 4-5 minutes again.
Serve with steamed plain rice.
Indian name: Malai
Properties of cream
Taste: Madhur (sweet)
Quality: Guru (heavy) and vistambhi (heavy)
Potency: Sheet (cold)
Post-digestive effect: Madhur (sweet)
Medicinal properties of cream

It acts as rasayana (rejuvenating agent) and strengthens the body, if
taken moderately. In small quantities, it is good for hyperacidity. It is a
good lubricant and makes the skin glow. It is used externally for skin
care and massage. In excessive quantities, it blocks the channels and
increases fat. It can also cause indigestion to people who have low
digestive fire.
Dosha analysis of cream

It increases kapha dosha and alleviates pitta and vata. It is good for
thin and weak people. They can take cream along with some raw sugar.
Ingredients
Fresh milk, 2 liters.

The quantity can be varied according to the amount of cream
equired. About 50 grams of cream can be extracted from 2 liters
of fresh, good-quality milk.
Preparation
Bring the milk to boil and then simmer. Repeat this three times. Cool to
room temperature. Refrigerate for four to five hours. Skim off all the
cream that has floated to the top. The remaining fat-free milk can be
used for drinking.
Indian name:Pudina
rayta
Ayurvedic Properties of
Mint :
Taste: Katu (Pungent)
Quality: laghu (light),

Ruksa (dry), tiksna
(sharp)
Potency: Ushna (hot)
Post-digestive effect:
Katu (pungent)
Medicinal of Mint:
Mint juice is used for gargling in halitosis. It is also
used in cases of indigestion, low digestive fire,
flatulence, diarrhea, and fever.
Dosha Analysis:
This drink primarily balances pitta dosha and to some
extent kapha dosha. It may increase vata dosha
because of its cold property. To counteract this and to
pacify vata, it is advised to add asafetida, salt and
cumin seeds. Afternoons are the best time for this
drink.
Ingredients:
Fresh thick 1 cup

homemade 30 gm
yogurt 1 cup
Fresh mint 1 tsp
leaves Half tsp
Water a pinch
Cumin seeds according to taste
Oil
Asafetida
powder
Salt
Preparation:
Puree mint into a paste with 1/4 cup of water in a
blender. Churn the yogurt for a few minutes with water
to make it smooth and of thin consistency. Add the
mint paste and salt to it and mix thoroughly. Heat the
oil in a pan; add cumin seeds and asafetida powder till
they turn slightly reddish. Take care not to burn them.
Add to the mixture of mint and yogurt.
Properties
Indian name: Bharwa Karela
yurvedic Properties of Bharwa Karela
Taste: Tikat, Katu
Quality: Light and Dry
Potency: Warm
Post-digestive effect: Katu
Medicinal Properties of Bharwa Karela

Bharwa Karela is difficult to digest and is bhrigan in nature, which
means that it strengthens the body tissues. It is good for lowering blood
sugar and improving functions of liver and pancreas. Bharwa Karela is
not easily digestible therefore people with low digestive fire should go
for smaller helpings.
Dosha Analysis
Bharwa Karela pacifies Kapha and Vata dosha. It increases Pitta; thus
Pitta persons should use this in moderate quantities.
Ingredients
Four medium sized Karelas.

Salt: 1 teaspoon
Stuffing
1. Cooking oil: 1 Tablespoon (Traditional cooking oil for this

recipe is Mustard seed oil)
2. Onions: 2
3. Garlic Cloves: 4 (peeled and minced)
4. Fresh Ginger: 1" (peeled and chopped)
5. Cumin powder: 1 teaspoon
6. Coriander powder: 1 teaspoon
7. Turmeric powder: teaspoon
8. Salt: teaspoon or to taste
9. Amchoor (Mango powder): 1 teaspoon
10.Water: 1 Tablespoons
11.Roast besan: 4 teaspoon
12.Seeds of Karela
13.Karela skin
14.Anise seeds: 2 teaspoons
Cooking / Frying
1. Thread to wrap and tie

2. Cooking oil: 2 teaspoon
3. Water: 2 tablespoons
Method
Indian name: Masaledar sem
(Spicy runner beansPharolus
Multiflorus)
Properties of Sem:
Taste: Madhur (sweet), kashya
(astringent)
Quality: Guru (heavy)
Post-digestive effect: Pungent (katu)
Medicinal properties of Runner Beans: Runner beans have good
antioxidant properties, and strengthen the body. The seeds of runner
beans are good for anemia, and help in lactation.
Dosha Analysis of the Runner Beans: This preparation pacifies vata

and pitta dosha and increases kapha dosha. It has been seasoned with
various anti-kapha spices, so that it should pacify all the three doshas.
If taken in large quantities, runner beans cause flatulence. Those who
have low jatharagni (digestive fire) should eat beans in small
quantities.
Ingredients:
Fresh runner beans, 500 grams

Lemon juice, 1 tsp
Coriander powder, 2 tsp
Fresh ginger paste, 1 tsp
Turmeric powder, 1/2 tsp
Black pepper powder, 1 tsp
Cumin seeds, I tsp
Water, 2 medium-sized cups
Tomatoes, 2 medium-sized, chopped
Salt to taste
Cooking oil
Preparation:
Trim the beans and cut them crosswise into 1/4 inch pieces.
Heat the oil in a wide, heavy saucepan over a medium flame.
When the oil is hot, put in the cumin seeds.
Five seconds later, pour in the ginger paste.

Stir and cook for about a minute.
Now put in the chopped tomatoes, and add all the powdered
spices.
Stir and cook for about 2 minutes; mash the tomato with the
back of a slotted spoon.
Put in the beans, salt, and water. Bring to simmer.

Cover, turn heat to low, and cook for about 10 to 15 minutes or
until the beans are tender. Remove the cover. Add the lemon
juice and black pepper powder. Turn up the heat and boil away
all of the liquid, stirring the beans gently.
Indian name: Arhar Dal

Ayurvedic Properties of Arhar Dal :
Taste: Sweet
Quality: Light/Dry
Potency: Cold
Post-digestive effect: Sweet
Medicinal Properties of Arhar Dal
It is a very light, protein and fiber-rich legume preparation. It is
stholayahar (reduces weight). It is a clear soup which is very good for
diarrhea, IBS, indigestion and for post operative patients. It is a good
recipe during accumulation of ama. Regular use of these beans help in
cleansing the clogged channels and makes you ama free.
Dosha Analysis
Pigeon beans are light, dry, astringent, sweet and cold in nature. It
pacifies kapha and pitta dosha. It increases vata dosha. That is why we
add spices and hing - so that aggravated vata can be balanced. Hence
this recipe pacifies all the three doshas.
Ingredients
2 cups pigeon beans (found at most Indian grocery stores, ask

for "arhar dal" or "toor dal").
7 cups of water
1/2 tsp turmeric powder (haldi)
1 teaspoon of coriander powder
teaspoon of red chili powder (optional)
1 tsp cumin seed (jeera)
1 tsp chopped ginger (adrak)
1 teaspoon of chopped and unpeeled garlic cloves
2 bay leaf (tej patta)
1 pinch of asafoetida.
1 tablespoon of ghee
Salt to taste
Garnish with fresh coriander leaves and lemon juice.
Method
Wash the dal and put the dal in a pan with water. Add turmeric,
coriander powder, chili powder and salt and cook over a low
flame.
You may use pressure cooker for boiling the dal for reducing
the time.
When the dal is cooked remove from heat.
Heat the ghee in a pan and add cumin seeds, asafoetida and bay
leaves until popping occurs. Make sure these do not burn. Add
garlic, ginger and fry until these become light brown on low
heat.
Put this ghee mixture in cooked dal and mix well.
Serve warm.
Indian name: Sonf ki chai

Ayurvedic Properties of Fennel Tea:
Taste: Sweet, Katu and tikta
Quality: Light
Potency: Cold
Medicinal Properties of Fennel Tea
This recipe is light and easily digestible. It is very helpful for excessive
thirst, indigestion, flatulence, diarrhoea, vomiting and stomach-pain. It
is a good recipe for dysurea as well. It balances excessive Pitta and is a
great stress-buster.
Dosha Analysis
Fennel pacifies vata, pitta and kapha doshas. Thus this recipe is
tridoshashamak.
Ingredients
1 cup pure water

2 tsp coarsely powdered fennel seed
1/4 tsp sugar (optional)
1 tiny pinch of cardamom
Garnish
Fresh mint leaves
Method
Bring the water to a boil. Add fennel, sugar and cardamom, turn off
heat, cover and steep for 5 minutes. Strain and garnish with mint leaves.
Enjoy at room temperature or mildly warm.
Indian name: Kheer
Ayurvedic Properties of Basmati Rice
Taste: Sweet
Quality: Light, Unctuous
Potency: Cold
Properties of milk:
Taste: Sweet,
Quality: heavy, unctuous
Potency: Cold
Medicinal Properties
Kheer is palatable and strengthening in nature. It is an aphrodisiac and
good rejuvenating dish. It has cooling effect in the mind. Yet, it can be a
bit heavy and difficult to digest. Thus a person who has low digestive
fire should eat a smaller amount.
Dosha Analysis
Kheer pacifies Vata and Pitta Doshas, if consumed in moderate amount.
It increases your Tejas (Latent Energy). As Kheer increases Kapha
Dosha, it can be prepared with low fat milk and honey instead of sugar
to be less Kapha aggravating.
Ingredients
1 cup water
1/2 cup basmati rice
4 cups whole milk
1 tsp. raisins (optional)
2 tsp. cashews and pistachios (optional)
10 to 12 treads of saffron (you may soak them in one teaspoon of

milk for two hours) (optional)
3 small pieces green cardamom, crushed with one teaspoon of

sugar (If you crush cardamom with sugar, then it is easier to
grind and increases flavor and aroma) 1/4cup of sugar (or to
taste)
Preparation
1. Soak rice in water for 2 hours.
2. Boil milk.
Indian name: Masoor ki Daal
Ayurvedic Properties of Split Orange Lentils:
Taste: Kashaya (astringent)
Quality: Laghu (Light)
Potency: Sheeta (cold)
Post-digestive effect: Katu (Pungent)
Medicinal Properties of Spilt Orange Lentils:
Split orange lentils are easily digestible and beneficial in digestive

disorders such as diarrhea and indigestion. This recipe is also
recommended in skin disorders, obesity, asthma, and other respiratory
disorders.
Dosha Analysis:
Being light, cold and astringent, this recipe pacifies Pitta dosha and
Kapha dosha. However, it increases Vata dosha. In order to pacify the
Vata dosha, it is garnished with onion, garlic, ginger, and asafoetida.
Excessive use of split orange lentils can lead to flatulence and joint
pains.
Ingredients:
Split Orange Lentils (Masoor Dal) 1 cup

Onion, thinly sliced 1
Tomato, chopped 1 (medium size)
Ginger, peeled and diced 1-inch size
2 cloves
Turmeric Powder 1/4 tsp
Cumin seeds 1tsp
Asafoetida a pinch
Red chilli powder 1 tsp
Water 3 1/2 cups
Butter 2 tbsp
Salt according to taste
Method of Preparation
Wash the lentils and soak for 30 minutes.

Boil water in a heavy base pot.
Drain the lentils and add to the boiling water.
Add salt, red chilli powder, turmeric powder, chopped tomatoes,
ginger, and garlic. Mix well for 5 minutes.
Cover the pot and simmer for about 20 minutes, or until the
lentils become soft.
Heat butter in a frying pan. Add the cumin seeds and onion
slices. Fry well till the onion slices turn golden brown.
Add to the cooked lentils and mix well.
Serve hot for maximum health benefits.
Indian name: Badaam ka doodh

Properties of almonds
Quality: Guru and snigdh (heavy and
unctuous)
Potency: Ushna (Warm)
Post-digestive effect: Ushna (Warm)
The potency of almonds cools down if
they are soaked in water overnight.
Medicinal properties of almond milk
Almond milk strengthens the body. It is rejuvenating, an aphrodisiac and
a good tonic for the nerves. It enhances intelligence, memory and the
ability to understand things quickly. This is a very good restorative,
especially in autumns and winters, or after a period of major exertion.
Dosha analysis of Almond milk

The recipe pacifies kapha dosha and vata dosha, but increases pitta
dosha. Hence, persons having pitta constitution should use it sparingly.
Ingredients:
Almonds, 11, soaked overnight in a cup of water

Milk, 1 cup
Cardamom, ground, half a teaspoonful
Sugar (optional)
Preparation:
In the morning, drain the almonds and peel them. (The skin comes off
easily when rubbed between your fingers). Blend almonds in a blender
into a very fine paste. In a small saucepan, bring milk to boil. Add the
ground cardamom and the almond paste. Boil for one to two minutes. You
may add sugar according to taste.
Indian name: Mung Chilka (Tridoshic Dal)
Ayurvedic Properties of Tridoshic Dal:
Taste: Sweet
Quality: Light
Potency: Cold
Medicinal Properties of Tridoshic Dal:
It is very light and easy to digestible. It is good for diarrhea, IBS and
indigestion. It is good recipe for post operative patients. It is good
recipe during accumulation of ama. Regular use of this beans helps in
cleansing the clogged channels and make you ama free.
Dosha Analysis: Split mung beans are light, rough, astringent, sweet
and cold in nature. It pacifies kapha and pitta dosha. It increases vata
dosha. That is why we have added spices and hing so that aggravated
vata can be balanced. Hence this recipe pacifies all the three doshas.
Ingredients:
1 cup split mung dal

8 cups water
2 cups summer squash, in to inch slices
1 cup carrots, in to inch slices
1/8 teaspoon hing
teaspoon of coriander powder
2 tablespoons sunflower oil or ghee
teaspoon of turmeric
1 tablespoon lime or lemon juice
1 teaspoon sea salt
tablespoon fresh ginger root, minced
1 small hot green pepper, chopped finely (omit for pitta, and
easy on this for vata)
teaspoon cumin seeds
teaspoon to 1 table spoon black mustard seeds(the smaller
amount for pitta, the greater amount for vata and kapha)
Garnish: Fresh coriander leaves
Method: Wash dal until rinse water is clear. Wash and chop vegetables.
Warm one tablespoon oil or ghee is large heavy saucepan.

Add hing and cumin seeds for sputter. Then add all the spices
and two teaspoonful of water. Saut for 30 seconds over low
heat (be careful, it is easy for spices to burn).
Stir in the beans and saut for another 1 to 2 minutes. Add
chopped vegetables and stir another minute or two.
Add water, salt, ginger and pepper (if you are using it), bring to
a boil on high heat. Then cover and reduce heat to medium low.
Let soup simmer for 45 minutes or until beans have dissolved.
Warm remaining tablespoon of oil or ghee in a small skillet, add
cumin and mustard seeds, heat until these seeds being to pop.
Indian name: Aam ki Chutney
Ayurvedic Properties of Mango
Taste: Kashya (astringent)
Quality: Laghu (light), Ruksha(dry)
Potency: Cold (Sheet)
Post-digestive effect: Katu(Pungent)
Medicinal Properties of Aam ki Chutney

This recipe is helpful for anorexia, vomiting and indigestion mainly
caused by aggravated vata and kapha dosha.
Dosha Analysis
The recipe pacifies all three doshas (vata, pitta and kapha if taken in
small quantity. It can cause aggravation of kapha and pitta, if taken in
excess.
Ingredients
3 large sweet mangoes, slightly ripened

1 tsp lemon rind, minced finely
1 tsp lemon juice
10 green chillies
1/2" piece ginger, minced finely
1 tsp cumin seeds
1/2 tsp saunf (fennel) seeds
1 tsp coriander seeds
1 tsp mustard seeds
1 tsp fenugreek seeds
A pinch of hing (asoefetida)
Salt to taste
6 tsp cooking oil
Preparation:
Peel the mango and cut it into small chunks. Heat about 2 tsp oil in a
pan and fry the chunks till they turn mushy. Drain, mash well and set
aside. Roast the fenugreek seeds, fennel seeds, cumin and coriander
seeds and crush coarsely using a mortar and pestle to form a masala.
This is how powders are traditionally made. If you dont have a mortor
and pestle or prefer not to use one, you may use the coffee grinder. Be
sure to grind the seeds such that the powder is a little coarse.
Set aside and heat the remaining oil and add the hing and mustard.
When the mustard crackles, add the ginger and green chillies and fry
for about 1-2 minutes. Add the mango, powdered masala, salt to taste,
lemon rinds and lemon juice . Bring to a boil on a low flame. Remove
from heat and let it cool to room temperature.
If boiled and cooled well, since no water is used in making this dish, it
should keep well for more than a week. Store it in airtight containers in
the fridge.
Indian name: Odan (Medicated Rice

Water, Maand)
Ayurvedic Properties
Taste: Sweet (Madhur)
Quality: Laghu (light),
Moist(Snigdha)
Potency: Cold (Sheet)
(Madhur)
This recipe is easily digestible and very helpful for hyperemesis
gravidarum (vomiting during pregnancy). It is good recipe for diarrhea
and indigestion.
Dosha Analysis
The recipe pacifies all three doshas i.e. vata, pitta and kapha. Odan is
light as to not increase vata, we have garnished with spices. It should be
consumed warm and freshly cooked.
Ingredients
To make rice water:
14 parts water
1 part organic brown rice
pinches of salt, fresh ground ginger, cuminPaste of fresh
coriander leaves two teaspoon
Salt according to taste.
Preparation
Bring water and rice to a boil. Allow to boil for 1 hour or until the rice
becomes swollen and broken. Stir and strain out rice. However it is not
necessary to strain out small pieces of rice. Add a pinch each of ginger,
ground cumin and salt. Add paste of coriander leaves. This drink should
be of thin consistency, so that one can drink easily.
Option
One can add sugar instead of salt also.
Use
If pregnant woman has vomiting she can drink sips of this drink after
each two hours. But it should be warm while drinking.
Indian name: Neem-Bagun
Taste: Bitter (tikta), astringent (kashya)
Quality: Light
Potency: Sheet (Cold)
This recipe is an appetizer and digestive in nature. It increases the
digestive fire, thus it is eaten as starter.
Dosha Analysis:
Neem pacifies pitta and kapha but increases vata dosha. Eggplant
increases kapha and pitta and pacifies vata dosha . Thus, this recipe
pacifies all the doshas.
Ingredients:
Fresh Neem Leaves - 1 cup

Brinjal small pcs - 1 cup
Cumin seeds - 1 tsp
Salt - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tsp.
Preparation:
1. Simply fry the neem leaves, without oil, and crush them.
2. Heat a pan and add oil. After tempering it, add cumin seeds.
When they turn brown, add brinjal pcs. Add salt and turmeric
powder and cook all together. When the mixture turns soft, add
the crushed neem leaves and mix.
3. Serve it with rice as starter.
If you live outside India, it is not possible to get fresh neem leaves,
however, if you know someone in India, ask them to send you some
dried neem leaves or you can pick some up yourself the next time you
are visiting India. Dried neem leaves work just as well, although you
may need to use more to get the same strong bitterness.
Indian name: Karela
Properties of Karela
Taste: Tikat (pungent) and katu (bitter)
Quality: Laghu (light) and ruksh (dry)
Potency: Ushna (warm)
Medicinal properties of karela (bitter gourd)

A healthy and balanced diet should comprise all the six tastes-sweet, sour,
salty, pungent, bitter and astringent. Generally we eat foods that have
sweet, sour, salty and astringent tastes, but not those that have bitter and
pungent tastes. Karela has these two tastes. This recipe is very healthy, so
you should make it a part of your diet. If you have eaten lots of sweets
during the day, then dinner should include karela. It helps to cleanse the
toxins that have been accumulated due to excessive intake of sweets in
daytime.
It is very good for treating diabetes. It lowers blood sugar and cleanses
toxins from the body. It improves liver and stomach functions and
stimulates the pancreas to produce insulin. It is also good for
amenorrhoea. It is good for worm infestation. It increases appetite and
stimulates digestive fire. It is also good for reduction of weight.
Dosha analysis of karela

It pacifies kapha and pitta dosha. If taken in moderate quantities, it does
not increase vata dosha. This is because of its warm property. People with
pitta constitutions should add one teaspoon of ghee for balancing its
warm property; otherwise it can increase pitta dosha.
Ingredients
Karela, 250 grams

1 medium-sized onion, chopped
Fresh coriander leaves
4 tsp powdered pomegranate seeds (anar dana)
2 tsp coriander powder
1/2 tsp turmeric powder
1 medium-sized tomato, chopped
Two tsp of fennel seeds
Salt to taste
Cooking oil or ghee
Preparation
Wash the karela. Do not peel it. Cut into small pieces from the edges.
Heat some oil in a pan. Add the fennel seeds. When they begin sputtering,
add the onion to the pan, and fry till pink. Add the chopped tomato and
the other spices. Keep stirring till all the spices mix with the tomato. Fry
for 3 to 4 minutes till all the spices are mixed well with the tomato and
onion gravy. Then add the chopped karela. Add enough water to cover the
karela. Cover the pan with a lid. Cook until the karela is soft. Using a
pressure cooker would reduce cooking time.
Indian name: Rasala
Taste: Amla (Sour), Sweet (Madhur)
tikta (bitter)
Quality: Heavy (Guru), Moist (Snigdha)
Post-digestive effect: Amla (Sour)
This recipe is rejuvenating and aphrodisiac in nature. It is a very good
appetizer that increases the digestive fire. It is a good tonic for general
debility.
Dosha Analysis:
The recipe pacifies vata dosha and increases pitta and kapha. However
we have added spices for pacifying kapha dosha. Persons having pitta
and kapha constitution should use it sparingly.
Ingredients:
1.5 Kg. of sour yogurt.

Brown sugar 750 grams
Honey 50 grams
Black pepper 25 grams
Dry ginger powder 25 grams
Cinnamon powder 5 grams
Cardamom powder 5 grams
Bay leave powder 5 grams
Preparation:
1. Tie the yogurt in a clean muslin cloth for three to four hours, so
that extra water can drain out.
2. Transfer the yogurt into a sieve and rub it with clean hands to
make it softer and thicker.
3. Then add sugar, honey and other ingredients.
Indian name: Sahijan pati saag (Moringa
oleifera)
Taste: Katu (pungent), kashaya (astringent)
tikta (bitter)
Quality: Laghu (light), ruksha (dry), tikshna
(sharp)
Post-digestive effect: Katu (pungent)
Drumstick saag is beneficial in asthma, bronchitis, arthritis, diabetes,
and low blood pressure. It shows positive effects in amenorrhea and
reduction of weight. Being warm in potency, it is very effective against
digestive disorders such as anorexia and flatulence. The rejuvenating
effect of drumstick on the nervous system makes this a useful recipe in
nervous debility and paralysis. This drumstick saag increases lactation.
The leaves are highly nutritious, being a significant source of beta

carotene, Vitamin C, protein, iron, and potassium.
Dosha Analysis:
Ingredients:
2 cups of drumstick leaves

1 medium sized onion
4 cloves Garlic - approximately 2 tbsp
Grated fresh coconut
1/2 spoon haldi
1 tbsp refined soybean oil
Salt to taste
Preparation:
1. Do not cut the drumstick leaves with a knife. Just leave as it is.
Wash and drain the water.
2. In a pan, heat oil. Then crush the garlic and add to hot oil. Cook
until it gets a little brown. Take care not to burn it.
3. Add the chopped onion and cook until translucent. Add the
drumstick leaves, turmeric and salt.
4. Do not pour any water. Cook this on slow heat until it gets a
little dry.
5. In the end, add grated coconut to the saag to taste. The coconut
is added to remove the bitter taste in the leaves and can be left
out if one does not care for the taste of it.
Indian name: Lahsoon adrakh ki chutney

Ayurvedic Properties of Garlic Ginger
Sauce:
Taste: Pungent (katu)
Quality: Heavy(guru), dry(ruksha), sharp
(tikshna)
Potency: Hot (ushna)
Medicinal Properties of Garlic Ginger Sauce:
It has tremendous medicinal value, and is specifically good for
increased kapha. As a result of this, it is beneficial for diseases like
sinusitis, bronchitis, bronchial allergies, hay fever, and asthma. It is also
beneficial for arthritis and gout patients.
Dosha analysis:
All the ingredients of this recipe are hot and pungent in nature. This
helps pacify the Vata and Kapha doshas, but aggravates Pitta dosha.
Therefore, persons with Pitta constitution can fry the recipe in one
teaspoon of ghee (clarified butter) to reduce its hot potency.
Ingredients:
Garlic 5 grams
Ginger 5 grams
Turmeric powder 5 grams
Method of Preparation:
Peel off the garlic cloves and crush to make a fine paste.
Peel the ginger and crush to make a fine paste.
Mix the garlic and ginger pastes.
Add the turmeric powder and salt. Mix again. The recipe is
ready to use.
Use as a sauce with snacks, bread, chappati, or at lunch and dinner. If

you do not eat garlic, you can use fresh mint leaves as a substitute, in
the same quantity.
Indian name: Tilkutt (Roasted Sweeet
Powdered Sesame)
Ayurvedic Properties of Sesame seeds:
Taste: Madhura (sweet), Kashaya
(astringent), and Tikta (bitter)
Quality: Guru (Heavy), Snigdha (unctuous)
Post-digestive effect: Madhura (sweet)
Medicinal properties:
It is warm in nature and therefore great for winters. It is good for the
skin and hair. It gives strength and helps in polyurea. It increases
memory and intelligence. It is also helpful in increasing the digestive
fire. It is a good aphrodisiac and provides good physique.
Dosha Analysis:
Sesame seeds increase pitta and kapha, but pacify vata dosha.
However, roasted sweet sesame seeds balance all the three doshas.
Ingredients:
Raw sesame seeds 100 grams
Powdered raw sugar 100 grams
Preparation:
Take a pan with a heavy base and warm it on the stove. Put in sesame
seeds and roast on low fire till they become a little brown. Be careful
not to burn the seeds. Take it off the fire and let cool. Now, grind these
seeds into a coarse powder. Add powdered raw sugar and mix well.
Store in an airtight container. This is an excellent snack in winters!
Note:
If you do not wish to add raw sugar, you may skip it. However in that
case, the recipe would taste pungent and increase pitta in the body.
Therefore, pitta persons can add fresh unsalted butter to the powdered
roasted sesame seeds and eat (10 grams of fresh butter may be added to
two-table spoon of powdered roasted sesame seeds). This will help
pacify the pitta dosha.
Indian name: Palak soup (Spinach

Soup)
Ayurvedic Properties of Spinach:
Taste: Sweet
Quality: Dry and light
Potency: Sheet
Medicinal Properties of Spinach soup:

Spinach soup is easily digestible, and is an excellent preparation for
indigestion and fever. It is also good for constipation because it is rich
in fiber. Spinach soup is also beneficial for people in post surgical
conditions, as well as for those with anemia, as it is rich in iron. It is
effective in weight reduction due to its property of pacifying kapha
dosha. (According to Ayurveda, aggravated kapha increases weight.)
Dosha analysis:
Spinach is sweet, dry, and cold in nature. It can cause flatulence. It
increases vata dosha in the body. We have added spices, ginger, garlic,
and milk for pacifying vata dosha. This recipe pacifies all the three
doshas.
Ingredients:
1 onion
2 tomatoes
1 bundle of spinach
3 green chilies (optional)
1/2 teaspoon garlic - ginger paste
4 garlic flakes (finely minced)
1/2 cup of milk
1/2 teaspoon of ghee
Salt to taste
Method:
Cut the lower sticks of spinach, and wash spinach leaves well.
Cut the onion, tomatoes, green chilies and spinach.
Boil the chopped onion and tomatoes with a little water for
about 10 to 15 min.
Boil the spinach, green chilies and garlic-ginger paste the same
way for about 15 min.
Blend all of the boiled ingredients together into a smooth pulp.
Heat the ghee in a pot, and fry the minced garlic for a minute.
Add the pulp, salt and bring to boil.
Add milk and boil for 5 to 10 min.
Serve hot!
Indian name: Urud dal (Black Lentils)
Ayurvedic Properties of Urud dal:
Taste: Sweet
Quality: Unctuous and Heavy
Potency: Warm
Medicinal Properties of Urud dal:

It is a very good aphrodisiac, increases reproductive fluid, gives
strength to the body, increases lactation, and serves as an effective
laxative. Most of the digested dal is converted into stool. So this dal is
effective in purish kshya, a state in which stool is not formed properly.
It helps produce stools of good texture, volume, and weight that are
soft, flexible and easy to pass.
Dosha Analysis:
It increases pitta and kapha dosha, while pacifies vata dosha. Since this
dal is very difficult to digest, ginger, garlic and spices like asafetida are
added to make it more digestible.
Ingredients:
One cup split urud dal (spilt black lentils, ivory in color,
available in Indian groceries)
Four cups of water
A pinch of asafetida
A teaspoon of cumin seeds
Three cloves of garlic (chopped)
Half a teaspoonful of turmeric
A teaspoon of sea or rock salt (it may be according to taste)
Two teaspoons of peeled and chopped fresh ginger
A small green chilli (optional) (excessive pittaj person should
avoid it)
A teaspoon of mustard seeds
A teaspoon of powdered coriander powder
A medium sized onion (chopped well)
A teaspoon of ghee
Preparation:
Wash Urud dal well. Drain it with water and remove any
unwanted foreign material and imperfect seeds if any.
Put dal, turmeric powder, sea or rock salt, and water in a
pressure cooker (an airtight metal pot that uses steam under
pressure at high temperature to cook food quickly).
Close the lid and boil for 10 to 15 minutes on moderate fire until
dal becomes soft and turns golden, and before it becomes too
dark.
Warm some ghee in a pan. Add some cumin seeds and mustard
seeds for popping. Make sure these do not get black. Add a few
onions and fry them till they turn golden brown.
Now add ginger, green chilies, garlic and tomatoes, and fry till
tomatoes soften down.
Now add dry spices such as chili powder, coriander powder and
fry the mixture again for a moment.
Add boiled dal and stir on medium flame. As soon as it starts
boiling, remove from the gas.
Indian name: Sahijan soup (Moringa
oleifera) (DrumStick Soup)
Ayurvedic Properties:
Taste: Katu(pungent),
kashaya(astringent), tikta (bitter)
Quality: Laghu (light), ruksha (dry),
tikshna (sharp)
Medicinal Properties:
Drumstick soup is beneficial in asthma, bronchitis, arthritis, diabetes,
and low blood pressure. It shows positive effects in amenorrhea and
reduction of weight. Being warm in potency, it is very effective against
digestive disorders such as anorexia and flatulence. The rejuvenating
effect of drumstick on the nervous system makes this a useful recipe in
nervous debility and paralysis.
Dosha Analysis:
Ingredients:
Drumsticks 3 (cut into big pieces)

Green gram daal 1 tbsp
Tomato, finely chopped 1
Cumin and pepper, coarsely 1 tsp
crushed
Asafoetida 1 tsp
Preparation:
Steam the drumsticks in a pressure cooker and scoop out the

pulp. Keep aside.
Cook the daal with tomato in the pressure cooker. Tie the cumin
and pepper mixture in a muslin bag and put it in the daal while
cooking.
Cool the mixture and discard the spice bag.
Blend it with the drumstick pulp in a mixer.
Strain or pass through a sieve and dilute with water. Serve hot.
Indian name: Rasam (Yellow Lentil
Soup)
Ayurvedic Properties:
Taste: Madhura (sweet) and
amla (sour)
Quality: Laghu (light)
Post-digestive effect: Madhura
(sweet)
Medicinal Properties of Mint:
Being easily digestible, Rasam is highly recommended in conditions of
diarrhea, indigestion, thirst, and fever. It is an excellent diet in post
surgical conditions too.
Dosha Analysis:
The recipe pacifies kapha dosha and pitta dosha, but may increase vata
dosha. Therefore, it has been flavored with a variety of spices that help
to alleviate vata.
Ingredients:
Yellow lentils (tuar dal) 1 cup

Tamarind water 1/2 cup
Ginger-garlic paste 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1 tsp
1/2 tsp
Turmeric powder
1/4 tsp
Black pepper powder 1/2 tbsp
Red chilly powder 3 tbsp
Curry leaves, chopped 2 tbsp
Vegetable oil according to taste
Salt
Preparation:
Put the lentils in a pressure pan and add 3 cups of water. You
can either pressure cook the lentils, or bring it to a boil initially
and then let it cook over medium heat until tender (about half an
hour). Keep aside.
Heat the oil in a pan. Add mustard seeds and cumin seeds, and
let splutter.
Add red chilly powder, pepper powder, salt, and ginger-garlic
paste. Cook for 4 minutes.
Add the tamarind water and some chopped curry leaves. Stir
well. Bring it to boil; reduce the heat, and cook for 2 minutes.
Blend the lentils in an electric blender. Add to the above puree.
Also add 2-3 cups water and bring it to boil.
Garnish with curry leaves and serve hot.
Indian name: Tulasyadi phanta
(Basil Tea)
Properties of ingredients:
Properties of fresh Basil leaves:
Taste: Katu (pungent) and
tikta (bitter)
Quality: Ruksa (dry) and laghu
(light)
Post-digestive effect:
Katu (pungent)
Properties of Black Pepper:
Taste: Katu (pungent) and tikta (bitter)
Quality: Ruksa (dry) and tikshna (sharp)
potency: Ushna (warm)
Properties of Cloves
Taste: Katu (pungent) and tikta (bitter)
Quality: Laghu (light) and snigdha (oily or moist)
Potency: Sheeta (cool)
Properties of Ginger:
Taste: Katu (pungent)
Quality: Ruksa (dry) and laghu (light)
Medicinal Properties of Tulasyadi phanta:

It is very beneficial in sinusitis, flu, influenza, hay fevers, bronchitis,
kapha type of fever, asthma and other kapha-related disorders.
Dosha Analysis:
The recipe pacifies kapha dosha and vata dosha. It increases pitta
dosha.
Ingredients:
Fresh Basil leaves 1 cup

Black peppercorn 10 cups
Ginger 1/2 tsp
Cloves 1/4 cup
Preparation:
Crush all the ingredients coarsely. Boil these crushed ingredients in one
cup of water on a moderate flame for 5 minutes. Sieve this mixture and
add half a cup of hot milk and sugar (half teaspoon). Drink it warm.
It is better to avoid cold exposure after 1- 2 hours of drinking this tea.
Relax and take bed rest.
Indian name: Nimboo adrakh

(Ginger Slices)
Properties of Ginger
Taste: Katu (pungent)
Quality: Ruksa (dry) and laghu
(light)
Post-digestive effect: Katu
(pungent)
The synonym of ginger is vishwabheshaja (vishwa means world, and
bheshaja means medicine). Ginger helps to eliminate ama (or toxins)
from the body, which is considered the prime cause of all diseases
according to Ayurveda. It is very beneficial in poor appetite, low
digestive fire, arthritis, asthma, bronchitis, cough, and many other
diseases.
Dosha Analysis:
Ginger slices play an active role in balancing kapha and vata dosha,
and increasing pitta. This recipe is thus an excellent remedy for
increasing digestive fire and appetite.
Ingredients:
Fresh ginger 100 grams

Green chilies 2-3, cut into long pieces
Lemon juice 1 teaspoon
Cumin seeds 1 teaspoon
Preparation:
Peel a fresh ginger and cut it into long slices. Add chillies, cumin seeds,
lemon juice and salt to them. Store all the ingredients in a glass jar.
Keep this jar in sunlight for two days during summers, and for three to
four days during winters. You will notice that the ginger slices turn red.
Method of eating:
Chew three to four slices before meals. Using this recipe regularly will
stimulate your taste buds and cleanse the accumulated ama, thus
increasing your appetite. You may also eat it with meals. Pitta persons
should eat it in a moderate quantity.
Indian name: Joye ka sattu (Baeley
Sharbet)
Properties of barley
Taste: Madhur (sweet) and kashya

(astringent)
Quality: Ruksha (dry) and laghu (light)
Potency:Sheet (cold)
Medicinal properties of barley sherbet
Barley sherbet is light and easily digestible. It quenches thirst, cools the
body, and gives instant energy, especially in the summer. It is good for
hyperacidity, urinary tract infection, skin disorders, and heat-induced
headache.
It also helps reduce weight, if taken with honey.
Dosha analysis of barley sherbet

Barley sherbet pacifies pitta dosha and kapha dosha, and aggravates
vata dosha. Raw sugar is mixed to pacify its vata quality. It is very
useful in pitta-aggravating disorders. Excessive intake can cause
flatulence.
Ingredients
Barley seeds 100 grams (or as per requirement)
Preparation
Take a pan with a heavy base and heat it a little. Put in the barley, and
roast on low fire till the seeds turn brown. Make sure the seeds do not
burn. Let them cool. Grind these seeds to form a fine powder. Store in
an air-tight container.
To drink, take three tablespoonfuls of the powder and two

tablespoonfuls of powdered raw sugar, and dissolve in a glassful of
chilled water. Those with aggravated kapha dosha can use honey
instead of raw sugar.
Indian name: Tilkutt (roasted sweet
sesame seeds)
Properties of sesame seeds:
Taste: Madhur, kashya and titak (sweet,
pungent and bitter)
Quality: Guru and Snigdh (heavy and
unctuous)
Potency: warm (hot)
Medicinal properties of roasted sweet sesame seeds:

It is warm in nature and therefore great for winters. It is good for skin
and hair. It gives strength and helps in polyurea. It increases memory
and intelligence. It is also helpful in increasing digestive fire. It is good
aphrodisiac and provides good physique.
Dosa Analysis the Sesame seeds:

Sesame seeds increase pitta and kapha. It pacifies vata dosa. But this
recipe roasted sweet sesame seeds balances all the three dosas.
Ingredients:
Raw sesame seeds 100 grams

Powdered raw sugar 100 grams
Preparation:
Take a pan with a heavy base and warm it on the stove. Put in sesame
seeds and roast on low fire till they become a little brown. Be careful
not to burn these seeds. Take it off the fire and allow it to cool. Now,
grind these seeds into a coarse powder. Add powdered raw sugar and
mix well. Store in a tight container. It is good snack in winters!
Comment:
If you are not interested in adding raw sugar, you may skip this also.
But in that case, its taste will pungent and increase pitta in the body. So
pitta persons can add fresh unsalted butter in powdered roasted sesame
seeds and eat. It will pacify pitta nature. 10 grams of fresh butter may be
added in two-table spoon of powdered roasted sesame seeds.
Indian name: Baingan Bharta with

castor oil (Roasted Eggplant)
Properties of Eggplant
Taste: Madhura (sweet)
Roasted eggplant is light and easily digestible. It helps in reduction of
weight, and in treating sciatica and piles. This recipe increases warm
temperament of body, thus good for using in winters. It also helps in
cleansing bowel movements, as we have used castor oil instead of using
any other vegetable oil.
Dosha Analysis:
It pacifies vata and kapha dosha. It increases pitta dosha, thus, pitta
persons should eat it in a limited quantity.
Ingredients:
1 large eggplant (young and seedless)

1 medium onion finely chopped
1/2 tsp. each ginger-garlic paste
1 tbsp. finely chopped coriander
1 small finely chopped green chilly
1 tsp. coriander powder
1/2 tsp turmeric powder
2 3 tbsp. castor oil
Salt to taste
Preparation:
Brush little oil on the eggplant and put it in the microwave for
10-15 minutes till it is almost cooked, or roast it on a gas burner
over medium heat.
Peel off the skin. Mash well and keep aside.
Heat castor oil in a heavy saucepan; add ginger-garlic paste and
finely chopped green chilly to it and stir. Add onions, stir fry for
5 minutes.
Now add all the spices and fry for few minutes.
Add mashed eggplant and mix well. Now add salt and a little
water to get a thick consistency.
Stir for 5-10 minutes. Garnish with chopped coriander leaves
and mix well.
Serve hot with rotis/rice.
Indian Name: Adrak Chai (Digestive
Ginger Lemon Tea)
Properties of lemon tea:
Taste: Amal (sour)
Post-digestive effect: Amal (sour)
Digestive ginger lemon tea has a special anuloma (anti-flatulence)
effect, restoring the proper flow of apana vata. This helps to correct
digestive disorders and creates a feeling of comfort in the stomach. It is
very effective for flatulence and bloating in the stomach. Sometimes
people overeat and lose their appetites for the next meal. In such
situations, this drink is very beneficial, as it enhances the digestive fire
and restores the appetite.
Dosha Analysis:
This drink pacifies vata and kapha dosha. Pitta persons should not use
lemon because of its acidic properties.
Ingredients:
Lemon 6 teaspoons lemon juice

Water 300 ml
Raw sugar (optional) 1 teaspoonful
Salt/Rock Salt a pinch
Fresh grated ginger 1 teaspoonful
Preparation:
Boil water with ginger.

After boiling, add lemon juice to it.
Filter it and add a pinch of salt. Drink warm.
Indian name: Alu ka halwa (Potato

Pudding)
Properties of potato
Quality: Guru (heavy)

It strengthens the body and helps to increase weight. It is rejuvenating
disiac in nature. It increases fat if taken in excessive
So obese persons should take this in moderation. This recipe
to digest, and can cause indigestion in people who have low
alysis:
vata and pitta dosha. It increases kapha dosha. Potato itself
pitta dosha, but the milk and sugar in this recipe pacifies
oderately. People of vata constitution and thin persons can
his without difficulty.
kg potatoes
litre milk
kg sugar
sp elaichi powder
monds (sliced)
otatoes. Peel and mash them. Pour the milk into a pan and
ree minutes. Stir it. Add the sugar and stir again. Add the
Add the elaichi powder. Put in a plate, decorate with sliced
nd serve.
Indian name: Ghiyamung ki dal

(Squash with Greens and Mung Beens)
Properties of Squash:
Quality: Laghu and snigdh (Light and
unctuous)
Medicinal properties of Ghiyamung ki daal:

It is a light, digestible meal. It is helpful in problems such as
indigestion and hyperacidity.
Dosha Analysis of the Ghiyamung ki daal:

It increases vata dosha and pacifies pitta and kapha. To pacify vata
dosha, we have flavored it spices. So this recipe is tridoshshamak
(pacifies all the three doshas).
Ingredients:
1 small squash
1 small bunch greens of your choice (spinach, kale, chard etc.)
1/4 cup mung dhal (split hulled mung beans)
One fourth teaspoon of turmeric powder
One teaspoon of dry coriander powder
One teaspoon of jeera
1/4 tsp minced fresh ginger root
1 tbsp ghee (clarified butter)
Rock salt to taste
Preparation:
Peel lauki, cut into half lengthwise and scoop out and discard
the seeds.
Chop lauki into 1/4" pieces.
Wash greens and chop leaves into small bits.
Steam greens and lauki for 15-20 minutes.
Wash and cook mung beans in water until soft. Drain.
Heat ghee in a pot until clear.
Add the spice mixture and ginger and saut briefly to release the
aroma of the spices.
Add the dhal and vegetables and salt to taste. Mix well.
Indian name: Mung dal ka soup (Yellow

Mung Dal Soup)
Properties of Mung Dal:
Taste: Kashaya (astringent) and
madhura
(sweet)
Quality:Ruksa (dry), laghu (light),
clear(light)
Potency: sheeta (cold)
Medicinal Properties of Yellow Mung Dal Soup:

Being easily digestible, Mung Dal soup is highly recommended in
conditions of diarrhea, thirst, and fever. It is an excellent diet in post
surgical conditions too. Mung Dal soup is very good as a beginning diet
for toddlers. However, for toddlers please do not add onion, chilies and
cilantro, and use less oil.
Dosha Analysis:
The recipe pacifies kapha dosha and pitta dosha, but may increase vata
dosha. Therefore, it has been flavoured with a variety of spices and
cilantro that help to alleviate vata.
Ingredients:
Yellow mung dal 1 cup

Water 10 cups
Turmeric, ground 1/2 tsp
Fresh cilantro, chopped 1/4 cup
Chilies 2, halved
2 tsp
Salt
2 tbsp
Vegetable oil 1 tsp
Cumin, ground 1/2 cup
Onion, minced
Preparation:
Rinse the Mung dal well under cold water and transfer it to a large pot.
Add water; let stand for 15 minutes. Heat the dal and bring it to a boil,
skimming foam from the surface. Add turmeric. Reduce the heat and cover
the pot partially with a lid. Simmer for 30 minutes. Mash the dal with a
potato masher or egg beater. Stir in the cilantro, chilies and salt. Cover the
soup and simmer for 15 minutes.
In the meantime, heat oil in a small skillet over medium heat. Add cumin
and stir for a minute. Add onion and cook until lightly browned, stirring
often. Add onion to the soup and simmer for 5 minutes. Riove the chilies.
The Mung Dal soup is ready to drink.
Herbs Finder:-
Your own fresh basket of Ayurvedic herbs on the net

browse through this section for exhaustive information
on organic Ayurvedic herbs. Use them as simple home
remedies, take them as daily healthcare supplements or
adopt them for relaxing your mind and body after a hard
day's work. Welcome the refreshing goodness of herbs
into your life for natural health.
Aloe Vera
Aloe Vera pulp has innumerable healing properties. It is
moisturizing and anti-aging so it is often used in skin
lotions. When taken internally, it benefits the circulatory
system, liver and spleen. It is also effective in a variety
of stomach and digestive disorders.
Amalaki
Amalaki is a potent herb that has been used in many
classical Ayurvedic preparation for it rejuvenative
powers. This amazing herb has been used to cure a
variety of diseases ranging from anemia, hyperacidity
and peptic ulcer to anorexia, hemorrhage, and urinary
disorders. Amalaki is also an excellent cardiac tonic,
diuretic general tonic and an aphrodisiac.
Arjuna
Arjuna or Terminalia arjuna is a wonderful herb that
helps maintain a healthy heart and reduces the effects of
stress and nervousness. Arjuna promotes effective
cardiac functioning and regulates blood pressure.
Arjuna has been the herb of choice in Ayurveda for
cardiovascular health. Arjuna's ability to suppress the
blood's absorption of lipids indicates that it has
cholesterol-regulating properties.
Ashwagandha, the natural stressbuster

One of the most popular and widely-used herbs in Ayurveda,
Ashwagandha is best known for its powers of rejuvenation.
Recent studies have proved that Ashwagandha has anti-
inflammatory, antitumor, antistress and antioxidant
properties. It is also believed to be a herbal aphrodisiac for
both men and women.
Basil
Basil is a natural air freshener and insect repellant. It is also
used in various Mediterranean and Indian cuisines. The holy
basil is commonly used for healing various minor disorders,
such as cough and cold.
Brahmi
Brahmi has been used for ages as a broad-spectrum herbal
nerve and brain tonic that improves memory and cognitive
processes in students and those involved in intellectual work.
Brahmi is also used to treat senility, strokes, ADD (attention
deficit disorder), insanity and epilepsy.
Cinnamon
Cinnamon is used for flavoring cakes, breads, desserts,
drinks and confectionary. It is also used for making incense
and perfumes. Taking cinnamon once a day (mixed with
warm water, milk or eaten directly) can assist in lactation for
nursing mothers.
Clove
Cloves are commonly used as flavoring agents in cooking.
They are also used as breath fresheners and digestive aids.
Pure clove oil is a rich source of anesthetic and antiseptic
agents, widely used by dentists as an oral anesthetic and
disinfectant.
Coriander
Coriander is used in cooking a variety of recipes. The
powdered form may be added to vegetables while cooking. A
paste or coriander chutney is often used as an appetizer
before meals.
Cumin
Cumin is widely used as a flavoring agent for breads,
pastries, cheese, pickles, chutneys and more. Cumin is also
good for digestive disorders, lactation and post-delivery care
of mothers.
Garlic
Garlic been recognized for its enormous healing powers all
over the world. It is an antiseptic with antibiotic and
antifungal properties. This antioxidant helps to lower blood
pressure, clears fatty deposits in blood vessels, reduces
cholesterol and blood clotting and much more.
Ginger
Ginger, the Ayurvedic wonder herb, is a very gentle and
soothing remedy for digestive disorders. It also has a
stimulating effect on the circulatory system. It is often used
as an antiseptic for the prevention of respiratory disorders.
Other healing uses include treating nausea, stomach
cramps, menstrual pains, chills, colds and rheumatic
conditions.
Guduchi
Tinospora is used in Ayurvedic medicine as a tonic, vitalizer
and remedy for diabetes and metabolic disorders. It is also
helpful in the treatment of problems that are chronic and
cause fatigue, and difficulties with digestion (resulting in poor
nutritional status). It has been used to reduce blood glucose
level. The plant is used to improve the immune system and
bodys resistance against infections. It is used as
Immunomodulator in Immunosuppression of obstructive
Jaundice, Hepatic fibrosis, Peritonitis and Sepsis. The plant
has been found effective in preventing fibrous changes and
promotes regeneration of the liver from drug induced hepatic
toxicity.
Gugglu
Gugglu or Indian Bedellium is the yellow resin (or gum)
obtained from the Commiphora Mukul tree, a small thory
plant found in northern India. It possesses strong purifying
and rejuvenating properties that is beneficial in treating many
problems such as obesity.
Erand
Castor, or erand, is a medicinal herb that is used to treat a
wide range of diseases from arthritis to leprosy.
Manduk Parni
Manduk parni is an annual plant found at a height of 2000
feet above sea level near rivers and canals in India and Sri
Lanka. It is used to decrease the effect of kapha and vata; as
a body wrap on the skin to enhance blood circulation; to
improve memory; and to increase jatharagni (digestive fire)
to improve digestion.
Manjishta
Grown mostly in the northwest Himalayas, the root of the
Manjishta plant is widely used in treating pimples, reducing
wrinkles, improving complexion, treating burns, healing
injuries, and reducing inflammation, swellings, spots, and
scales. This potent herb is also used to cure urinary tract
infections and menstrual disorders.
Mint
Mint is used as a flavoring and garnishing agent in cooking. It
is also good for digestive disorders such as indigestion,
flatulence, nausea and diarrhea.
Neem
It is systemic cleanser. In India this herbs is vastly used for
removing contamination of blood and pacifying pitta dosha.
People chew fresh leaves and its fruits for preventing pitta
and kapha disorders. It is very useful in curing diabetes and
various skin diseases.
Prisniparni
Prisniparni balances all three doshas. It is used to treat
cough and asthma. It also strengthens the nervous system.
Rasna
It is a small thorny shrub of 1-4 feet in height that grows in
salty mud, found in lands near Ganges, in Punjab and
Rajasthan, Bulai in Gujarat in salty mud. Since it is hot in
nature, it is used to alleviate aggravated kapha and vata, and
also to reduce vata disorders. It is used in cases of swelling
as lepa or part wrap. It is a very good pain reliever. It is also
used as a rasayana or a rejuvenator.
Sandpushpa
Sandpushpa is used to treat imbalances in kapha and vata.
Apart from being useful in diabetes and dysentery, it is used
to treat blood cancer.
Sarpagandha
This plant is found at a height of 4000 feet above sea level in
shady areas all over India, Burma, Sri Lanka and Thailand. It
is an evergreen shrub of 1-3 feet in height. The root is
without smell and very astringent in taste. It is hot in nature,
and decreases the effect of kapha and vata. It pacifies the
vata, soothes the mind and causes sound sleep. It acts as a
constrictor on the uterus and improves menstrual
disturbances.
Sesame(Til)
Sesame, or til, is a small bush found in India. Its range of
applications makes it a true wonder herb. Know more about
til.
Shankhapushpi
For thousands of years, Shankhapushpi has been
therapeutically used in Ayurveda for mental stimulation and
rejuvenation. Learn more about the herb that combats
nervous debility and loss of memory, and is clinically known
to reduce total serum cholesterol, triglycerides, phospholipids
and non-sterified fatty acids.
Swarnashri
Swarnashri is a thorny shrub about two to three feet high. It
is used to alleviate kapha and pitta. It cures a range of
diseases from joint pains to leprosy.
Turmeric
Turmeric has wonderful antiseptic properties. Apart from
being a perennial part of Indian cuisine, it is widely used for
healing anemia, asthma, cuts and burns, conjunctivitis,
complexion, dental problems, diabetes, diarrhea and pain.
Yashtimadhu
Yastimadhu has very many properties. It is anti-inflammatory,
liver-strengthening, and anti-hepatotoxic. Apart from its
rejuvenating properties, it improves hair growth, and is used
to treat vomiting, excessive thirst, and constipation.
HOME REMEDIES:-
ARTHRITIS (AMAVATA):-
Arthritis is related to vata

aggravation. This often manifests as
tension and anxiety, related with
pain. There is also a natural
aggravation of vata in the elderly. In
the case of arthritis, the aggravated
vata combines with ama (toxin) and
is deposited in the joints. This state
is called amavata.
Ama (toxin) is the result of
improper digestion.
Diet
Fruits can be taken in the morning with milk and some nuts and seeds.
Lunch may consist of steamed vegetables, bread and a glass of
buttermilk. The dinner should usually consist of green vegetables,
sprouts (alfalfa, fenugreek, mung or green lentils), bread and salad.
Taking a glass of warm milk before bed is good. Cardamom and fennel
can be boiled in this milk too. Non-vegetarian foods, tea, coffee,
chocolates, sodas, white flour and sugar products, white rice, chemical
additives and strong spices should be excluded from the diet. Foods
that increase vata should also be avoided. This includes very cold or
chilled foods, dry foods, light and airy foods (cabbage, lettuce and raw
vegetables). Cauliflower, broccoli, cabbage, cucumber, green beans and
mushrooms increase vata. Raw apples, dried fruits and any preserved
foods also increase vata.
Some Home Remedies
Green lentil (mung) soup mixed with crushed garlic cloves is

easily digested and can ease inflammation.
The use of castor oil is very helpful in cleansing ama (toxin)
and balancing vata. Take one tablespoon before bed, once or
twice a week.
Equal quantities of powdered fenugreek seeds, turmeric and
ginger powder can be mixed together. One teaspoon can be
taken in the morning and evening.
Exercise & Regimen

Meditation and relaxation are other very beneficial activities. Try to
concentrate on a certain object, and slowly increase the length of time
meditated each day. Regularity of time, place and practice are very
important for meditation. A suitable time is the twilightdawn and
dusk. A gentle head massage (with or without oil), some form of
fragrant aromatherapy, and soft music also helps relaxation.
The main symptom for diarrhea is
the passage of loose and liquid
stool several times during the day.
This condition is usually
accompanied by cramps,
dehydration, wind and distention in
the abdomen, weakness and mild
fever.
Diarrhea is caused by either a weak

digestive fire or increased pitta.
When food is not properly digested
or absorbed, it passes out in semi-
liquid or watery form. Improper eating habits, such as eating food
which the system cannot digest, eating a meal before the previous one
is digested, and irregular eating habits, are some of the common causes
of diarrhea.
Diet
Most people have a general idea of the foods which cause these
problems. For example, if a person feels heaviness, uneasiness, wind,
distention or stomach ache immediately after eating a certain food, it
indicates that the particular food is not easily digested. Generally, foods
which are fried in oil or ghee (clarified butter), meats, vegetables like
cauliflower, broccoli, beans, nuts and sweets are difficult to digest. So
they should be eaten less frequently and in small quantities.
Eating contradictory (incompatible) foods, such as taking milk and

citrus fruits simultaneously, can cause digestive upsets. Impure food or
water, eating food which the system is not used to, infection of the
alimentary canal, or psychological factors like grief and nervousness
can also lead to diarrhea.
Some Home Remedies
In cases of excessive thirst, water boiled with coriander seeds

should be given (after straining). Pomegranate juice in small
quantities can be also given frequently.
A decoction prepared from pomegranate skin is very useful in
stopping diarrhea. To prepare the decoction, take 50 grams of
fresh pomegranate skin. Soak it in 800 ml. of water for one hour.
Boil until a quarter of the volume remains (200 ml). Store this
mixture in a clean, dry bottle. A couple of tablespoons can be
taken several times a day. If there is blood in the stools, add half
a teaspoon of honey to the decoction.
Another helpful remedy is a sugar and salt solution. Mix one
teaspoon of sugar and half a teaspoon of common salt in a cup
of water. Small doses of this mixture (around a quarter cup) can
be given whenever the patient wants to drink.
A paste made of sesame seeds (1 teaspoon) and a few
HEADACHES & MIGRAINE (SIRAH SULA)
Headache can be caused by

sinusitis, hypertension,
constipation, over working, mental
stress, indigestion, acidity,
sleeplessness and fever. Often, it is
also present as a symptom of
Diet
Vegetables without oil or spices,
vegetable and fruit juices and soups
are recommended. Fruits like
apples and grapes, and some sweets
and dairy products can be taken
moderately according to digestive
capacity. Rice, salad and buttermilk are beneficial. In the morning, take
a glass of water mixed with a teaspoon of honey.
Avoid fried food, frozen or cold food, meat, spicy or dry food, tea,
coffee, and food that cannot be easily digested. Yogurt should be
avoided especially in the evening. Ayurveda also recommends against
taking sour or acidic food. Minimize the consumption of pickled or
smoked food, alcohol, cheese and chocolates as much as possible.
Some Home Remedies
Grind dry ginger and make a paste by adding water. Apply this
poultice on the temple.
Mix 1 teaspoon of clove, cinnamon, and almond powder
together. Add a little water to make a paste. Apply this paste on
the forehead.
Mix a pinch of clove powder in 1 teaspoon of cinnamon oil.
Apply this mixture on the forehead or temples.
Take I tablespoon of almond oil and boil it. When it cools down,
put two drops in each nostril.
Common cold may sometimes
be due to weak digestion. When
the food we eat is not fully
digested, it transforms into
mucus known as ama (toxin).
This circulates through the body
and reaches the respiratory
system, where it causes colds.
Diet
Cold food and drinks, ice creams, sweets, fried food and milk products
(cheese, creams, yogurt) should not be consumed. Sweet fruit juices
should also be avoided. Breads, meats, nuts and pastries are also not
good to take.
Follow a light and warm diet like boiled or steamed vegetables and
vegetable soup. Spice teas, herbal teas and hot milk can be taken (if
boiled with a piece of crushed ginger). Half a teaspoon of turmeric
powder can be mixed with the milk.
Some Home Remedies
Take teaspoon of ginger powder with 1 teaspoon of honey.

Black pepper can also be added.
Chewing a piece of fresh ginger with a little salt on it will ease
coughs.
Half a cup of warm water mixed with one teaspoon of lemon
juice and one teaspoon of honey can be taken several times a
day.
Equal quantities of powdered fenugreek seeds, turmeric and
ginger powder can be mixed together. One teaspoon can be
taken in the morning and evening.
In cases of a sore throat, a clove or two cardamoms or a few
raisins can be chewed.
Gargling with warm salty water is also beneficial. This can be
done two or three times a day.
Common symptoms of fever

are high temperature, headache,
muscle ache, burning eyes, loss
of
appetite, coated tongue,
excessive production of saliva,
feeling of heaviness and nausea.
Aggravation of one, two or all the three doshas may cause fever. This
aggravation resulting in fever can have many different sourcesit can
occur as a result of infection, because of external injury, insect bite or
poisoning. Anything which disturbs the heat controlling mechanism of
the body can cause fever. Fever can also be a symptom of many
conditions, like bronchitis, pleurisy, tuberculosis, jaundice, malaria,
measles or influenza.
Diet
In all cases of fever, Ayurveda initially advises fasting so that the
aggravated doshas or toxins can be digested. Proper treatment should
involve a diagnosis of the root cause of the fever. For example, if the
cause of fever is an infection, treatment for the infection should be
taken.
Some Home Remedies
Warm water (half glass) with one tea spoon lemon juice can be
taken 3 to 4 times a day.
Applying a paste of sandalwood powder on the forehead of the
patient is also beneficial. The paste can be prepared by mixing a
little water in sandalwood powder.
If the fever goes higher than 102 degree Fahrenheit, it should be
brought down by putting pieces of cloth soaked in cold water on
the forehead, hands, arms and feet. The cloth pieces should be
regularly changed after a few minutes.
Mix half a teaspoon of turmeric powder in a cup of warm milk
and one teaspoon honey or some other sweetener. Take this
decoction twice a day.
Regimen
A light, easily digestible diet is advised for a patient suffering from
fever. Boiled or steamed vegetables, vegetable soup, fruit and fruit
juices, small quantities of cow milk can be taken two to three times a
day. A special preparation called khichadi is very good. It is prepared
by cooking together rice and green lentils (mung dal). Spices like
cumin seeds, coriander, turmeric, ginger and salt can be also be added
to khichadi. Egg plant, bitter gourd and cooked radish and barley water
is good. Small amounts of whole grain bread or biscuits can be taken
with milk. Heavy foods that are difficult to digest like fried foods, fast
foods, meat, chicken, fish, and raw foods should be completely
avoided.
The patient should take ample rest. Exposure to extreme cold or heat,
exertion, exercise, mental stress, sexual activity and any other type of
physical activity should be avoided until the patient regains strength.
Obesity or overweight is a condition
characterized by excessive deposition
or storage of fat in adipose tissues.
Diet
Eat honey, fresh rice gruel and barley
meal. For barley meal, the seeds are
roasted and grinded to a flour, which
is then mixed with water and/or honey
(optional), and rolled into a dough.
This is very good for weight loss.
Avoid eating all sorts of fried, oily,

greasy, heavy foods, which are difficult
to digest. Also avoid sweets and newly
harvested or brewed (Picchil) foods like
new curd, new grains and new alcohol,
which have been stored or matured for less than a year. Also keep
meats, milk products, jaggery and white flour products to a minimum,
since they lead to weight increase.
Some Home Remedies
Mint is very useful. Mint tea will help. If green mint is available
you can make a paste of with some simple spices and use it with
meals.
Vegetables like bitter gourd and bitter drumsticks are useful.
Taking of honey is an excellent home remedy for obesity. Take a
daily tablespoon with hot water.
Fasting on honey and limejuice is highly beneficial in the
treatment of obesity without the loss of energy and appetite. In
this mode of treatment, one teaspoonful of fresh honey should
be mixed with a juice of half a lime in a glass of lukewarm
water. It can be taken several times in a day at regular intervals.
Exercise & Regimen

It is advisable to give up sedentary habits and to take exercise. Sleeping
during the day, reclining on sofa and soft chairs, and a lethargic way of
life should be given up.
Constipation is usually related to the imbalance
of the Ayurvedic body energy, vata. Vata
imbalance causes dryness in the body, and
problems related to movement and internal
transportation of substances.
Diet
Avoid fried food, white flour and white sugar
products, cheese, and processed food. Try not to
drink tea or coffee. Dry, cold or light food
should not form a large part of the diet.
Drink water regularly during the day. However, do not drink water
immediately after or before meals. Try not to overeat, and have at least
4-5 hours between two meals. Avoid heavy food, or food that is
difficult to digest at night, and eat at least 2 hours before sleeping.
Drinking a glass of hot milk before bed is also good.
Some Home Remedies
Develop a habit of drinking water in the morning. Start with 2

glasses of water, and increase intake up to 6 - 7 glasses. It is
more beneficial if this water can be stored in a copper container
overnight.
Figs are a good remedy for constipation. After washing them in
hot water, three or four dried figs can be soaked overnight in
water. Eat them first thing in the morning, and drink the water in
which they were soaked. They should also be taken in the
evening. Try this treatment for three or four weeks.
Drinking warm water with lemon juice and a pinch of salt is
good. This can be taken several times a day.
Take 2 teaspoons of castor oil before bed. Aloe Vera gel can also
be taken to ease the symptoms. Have a couple of teaspoons each
morning and evening.
Eat around 8 fresh apricots.
Boiling raisins in milk, and drinking this before bed, can cure
constipation.
According to Ayurveda, a toxic material called ama is
produced as a result of indigestion. Fasting is a very
nice method to digest this ama. If the patient is fat
and strong he can fast completely for two days.
Taking fruits, fruit juices
and boiled vegetables for one week is also a very
beneficial way of fasting.
Diet
A light and easily digestible diet is advised for a patient suffering from
indigestion. The patient should take plenty of boiled vegetables, fruits,
fruit juices and lemon juice. Fresh and cooked food should be taken.
Cooking with spices like cumin, coriander, turmeric, fresh ginger, black
pepper, asafetida etc. is beneficial. A meal should not be taken until the
previous meal has been digested.
Some Home Remedies
Taking lemon juice in warm water three times a day improves

digestion.
Chewing a piece of raw ginger (about one gram) with rock salt
or common salt is good. This should be taken about five minutes
before each meal.
Drinking buttermilk is very beneficial to improve the digestion.
It should be taken at the end of a meal. It is better to mix some
roasted cumin seeds and a little rock salt or common salt in this.
Drinking plain soda water gives immediate relief with
symptoms like wind, distended stomach and acidity.
Eating about three grams of anise seeds improves digestion.
Exercise & Regimen

Sleeping during the day, especially after lunch is prohibited as it
produces indigestion. The patient should not stay awake late in the
night. He should be free from mental stress, anxiety, fear and grief.
Physical exercise according to the strength is beneficial.
People with a predominant vata dosha display physical and emotional
characteristics linked to the elemental qualities of space/akasha and
air/vayu. They are very active - mobile, restless and energetic. They
have fast metabolisms, so are often thin with little muscle
development and protruding joints that may make cracking noises.
Their skin is dry, rough and thin with visible veins.
Item Eat more Eat less

Warm, heavy, moist, Cold, light, dry,
sweet foods pungent, bitter foods
Vegetables Avocado, beets, Raw or frozen

asparagus, carrots, vegetables, peas,
eggplant, leeks, olives, brussel sprouts,
pumpkin, radish, sweet broccoli cauliflower,
potato, spinach , cabbage, cucumber,
zucchini corn, celery, lettuce,
mushrooms, potatoes
Fruits Apricots, banana, Dried fruits, apples,
cherries, fresh figs, pears, prunes,
peaches, citrus fruits, pomegranates,
dates, mango, papaya, cranberries, melons
grapes, berries,
pineapple, plums
Grains Rice, oats, wheat, pasta Barley, buckwheat,
rye, corn, millet, rice
cakes, puffed or dry
cereals
Beans Mung beans, soy beans Most beans: kidney,
(in tofu, milk or cheese) lima, navy, pinto, split
peas, white beans,
black beans, lentils
Nuts & Seeds All nuts in moderation. Dry roasted or smoked
Sesame, pumpkin and nuts
sunflower seeds.
Dairy All dairy in moderation Powdered milk, ice
cream
Herbs & Asafoetidea, basil, Coriander seeds,
Spices caraway, clove, fenugreek, parsley
cardamom, sage,
cinnamon, pepper,
coriander, cumin,
fennel, garlic, onion,
ginger, nutmeg,
turmeric
Oils Most oils, especially Corn oil
sesame
Beverages Warm drinks, herbal or Carbonated drinks,
spiced teas, warm milk, cold or iced drinks,
fruit and vegetable juice coffee, tea, alcohol
without ice.
People with a pitta dosha display an inherent fire/agni elemental
character. They are of medium build, with greater muscular
development than that displayed by vata. Their skin is soft and warm,
and they have a lot of body heat and often perspire excessively. Their
hair is thin and often reddish or blond, and they may experience
premature graying, baldness or excessive hair loss. Their skin flushes
easily and they often have many freckles and moles. Their skin
develops acne, rashes, bruises or sunburn easily.
Cool, sweet and juicy foods Acidic, sour, spicy,

salty, oily foods
Vegetables Asparagus, bell pepper, Avocado, beets,
broccoli, brussel sprouts, carrots, chilies,
cabbage, cauliflower, celery, eggplant, olives,
corn, cucumber, lettuce, onion, pickles,
mushroom, peas, parsnip, radish, spinach,
potato, squash, zucchini, tomato, turnip
salads
Fruits Apples, banana, dates, Apricots, berries,

coconut, grapes, cherries, citrus fruits,
lychee, mango,melons, cranberries, papaya,
pomegranate peaches, pineapple,
plums rhubarb
Grains Barley, oats, rice, wheat Corn, millet, rye,

buckwheat
Beans All beans Lentils
Nuts & Seeds Coconut, pumpkin and Most nuts, sesame

sunflower seeds seeds
Dairy Unsalted butter, ghee, milk, Sour cream, yogurt,

soft cheeses, buttermilk, hard cheeses, sour
sweet lassi buttermilk, ice cream
People with a predominant kapha dosha tend to have a heavy and
solid, or large build. They are often overweight, gain weight easily
and have high muscle development (plump and round). Their skin is
thick, smooth and moist with few wrinkles. Their complexion is
usually clear, fair or pale, and hair is oily, thick and wavy. Their teeth
are strong, white and well formed.

Dry, light, spicy, heating Heavy, cold, sweet, sour,
foods watery foods
Vegetables Asparagus, beets, Avocado, cauliflower,

broccoli, brussel corn, cucumbers,
sprouts, cabbage, mushroom, potatoes,
carrots, celery, peas, pumpkin, parsnip
eggplant, lettuce, bell
peppers, radish,
spinach, zucchini
Fruits Apples, apricots, pears, Banana, citrus, dates,

berries, cherries, coconut, figs, grapes,
peaches, dried fruits, mangoes, melons,
papaya, cranberries, pineapple, plums,
pomegranate rhubarb, strawberries
Grains Barley, corn, rye, millet, Oats, rice, wheat, pasta

buckwheat
Beans Mung beans, tofu, Kidney beans, chick peas

lentils
Nuts & Seeds Sunflower and pumpkin All nuts, sesame seeds
seeds
Dairy Skim milk, butter milk, Most dairy products

goat milk
Herbs & All spices Salt

Spices
Oils Corn, sunflower, Most oils
mustard
Beverages Warm drinks, herbal and Carbonated drinks, cold

spice teas, fruit and or iced drinks, coffee,
vegetable juice tea, alcohol

Ayurveda: Ancient Wisdom for Modern Health and Harmony

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Ayurveda: Ancient Wisdom for Modern Health and Harmony

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Ayurveda is an Indian

Vedic knowledge propounds the principle of natural balance within the

Living naturally according to some simple principles can prevent the

So is this ancient wisdom secret, or only available to a fortunate few?

A patient being treated with Ayurveda is considered a purusa, not

The basis of Ayurvedic healing is a personal relationship with, and

There are two distinct, yet inter-related, classifications of a person in

The body doshas are discussed in this chapter, followed by a

The Body Types - Prakriti

Although we each have characteristics of vata, pitta or kapha to

Mentally and emotionally they are rapid. They gather information or

In temperament, they are extroverted and love to be the focus of

In temperament, they prefer familiar surroundings and tradition. They

The Five Element Theory - Pancha Mahabhutas

Earth, and everything on it, is the product of different combinations of

Just as chemistry and physics use specific technical terms to classify

In Ayurveda, the place in which to determine the elements around us is

For example, the human lifecycle is divided into childhood, where

Understood and applied correctly, such a system of classification

The elements (mahabhutas) have certain qualities, attributes and

Fire Agni or Tejas

Water Jala or Apa

For example, even the compound of water itself cannot be considered to

Or taking another of the basic elements listed above, fire/agni initially

Composition of Human Beings

The basic elemental compatibility or similarity between Earth and

The Three Qualities - Gunas

Guna is simply defined as character or quality, but has a broader

The three basic gunas/qualities have no directly equivalent terms in

As mentioned earlier, the mind is inherently connected to the body.

Ayurvedic medical theory and science, although ancient, has enduring

The Mind Types

Usually, they are highly positive in nature, demonstrating generosity,

Generally, they are very ambitious as well as highly active and

Sleep is disturbed or troubled by intense dreams, so is not refreshing.

alcohol and tobacco are consumed regularly. Those of a rajasic nature

Tamasic individuals do not engage in anything that is physically or

People with a predominantly tamasic guna demonstrate no love except

Saut spices in ghee for 30 seconds.

1 cup white rice (it is better to use one-year-old rice)

Cook rice with water for 10 to 12 minutes.

250 gm small Brinjals

Medicinal properties of cream

Dosha analysis of cream

Fresh milk, 2 liters.

Taste: Katu (Pungent)

Quality: laghu (light),

Potency: Ushna (hot)

Fresh thick 1 cup

Medicinal Properties of Bharwa Karela

Four medium sized Karelas.

1. Cooking oil: 1 Tablespoon (Traditional cooking oil for this

1. Thread to wrap and tie

Dosha Analysis of the Runner Beans: This preparation pacifies vata

Fresh runner beans, 500 grams

Five seconds later, pour in the ginger paste.

Put in the beans, salt, and water. Bring to simmer.

Indian name: Arhar Dal

2 cups pigeon beans (found at most Indian grocery stores, ask

Indian name: Sonf ki chai

1 cup pure water

1/2 cup basmati rice

4 cups whole milk