Digestive Spice Blends for Vata, Pitta and Kapha

Spices contribute far more than simply adding flavor to foods. Various herbs have the ability to enhance our metabolic activity and affect various tissues of the body in integrative support. Working with spices is an Ancient ritual from many Earth wisdom traditions. When we create with our hands, connect with the plants and discover how to nourish our mind, body and hearts we live in greater harmony with ourselves, our ancestors and the world.

Below are three Ayurvedic spice blend recipes for Vata, Pitta and Kapha created to assist your culinary ritual with flavor, intention and enhanced Agni or digestive fire. Use these per dosha tendencies, imbalances or for seasonal spicing.

Vata Spice Blend - Fall to Early Winter

Suitable for Vata digestive tendencies or imbalances such as gas, bloating, constipation or irregular bowel movements. Also an ideal spice blend to incorporate in the late fall to early winter months, when the weather is cold and dry. These spices rekindle agni or digestive fire and promote optimal circulation in the body.

• 2 tablespoons coriander seeds

• 2 tablespoons fennel seeds

• 1 teaspoon ground turmeric

• 1 teaspoon cumin seeds

• 1 teaspoon whole cloves

• 3/4 teaspoon black pepper corns

• 1/4 teaspoon Himalayan Sea Salt

Pitta Spice Blend - Summer

Suitable for Pitta digestive tendencies or imbalances such as excess fire, acid reflux, loose stool or diarrhea. Also ideal for heated emotions such as anger, irritability, judgement or short temper. This spice blend helps keep the body and mind cool during the hot summer months of Pitta season.

• 3 tablespoons coriander seeds

• 3 tablespoons fennel seeds

• 1 teaspoon cumin seeds

• 1 teaspoon ground turmeric

• 1 teaspoon dried rosemary

• Optional: 1 teaspoon dried rose petals or buds

Kapha Spice Blend - Late Winter to Spring

Suitable for those with Kapha (Earth and water) digestive tendencies or imbalances such as slow digestion and fat metabolism. Particularly good in the springtime, emerging from winter sluggishness.

• 1 tablespoon coriander seeds

• 1 teaspoon fenugreek seeds

• 1 teaspoon cumin seeds

• 1 teaspoon of yellow mustard

• 1/2 teaspoon powdered ginger

• 1/2 teaspoon ground turmeric

How to make each blend

1. Place all the ingredients in an electric grinder, spice mill or mortar and pestle. In the spirit of Sadhana or spiritual practice, using the mortar and pestle symbolize the ancient dance of male and female energies. The practice can be deeply meditative and connect one to one’s ancestral roots. Bri Maya Tiwari has plenty more valuable insight to share on this in her book The Path of Practice.

2. Grind into a fine poweder

3. Store in an airtight jar. Avoid storing in sunlight.

How to incorporate in meals

There are two ways to incorporate the following spice blends into your meals:

• You can add the spice blend at the beginning of cooking.

• You can add the spice blend at the end of cooking by heating the spices in a dollop of ghee or oil on low heat for 5-10 seconds or until you smell the aroma break the air. Use 1 part spices to 1 part oil. Drizzle over your meal and enjoy!

A final note: Creativity lends itself to many variations of Vata, Pitta and Kapha spice blends. As you build a relationship to the spices and become familiar with their Gunas or qualities, I encourage you to play with discovering additional spice blends that resonate with your mind, body and heart.

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Sources: These blends have been adapted from Divya Altar’s The New Ayurvedic Kitchen What to Eat for How You Feel, Bri Maya Tiwari’s The Path of Practice , as well as recommendations from the California College of Ayurveda.

Sweet Stewed Apples

A delicious delight when your body and heart need warm, grounding nourishment. Stewed apples are easy to digest and grounding, especially for Vata imbalances are in the colder Autumn and Winter months.

Serves: 1-2

Time: 5 minute preparation | 15-20 minute cook

Ingredients

• 2 medium apples, any variety

• 3 tablespoons of water

• 1/2 tsp fresh grated ginger

• 1/4 tsp cinnamon

• Pinch of cardamom powder

• Pinch of clove powder

• Optional: 1 tablespoons of ghee

Optional top with:

• Chopped nuts of your choice

• Sprinkle of coconut flakes

• Or place this compote on top of the coconut cardamom rice pudding

Directions

1. Chop an apple into bite-size pieces. You can leave the skin on but remove the core.

2. In a small saucepan mix spices into 3 tablesoons of water.

3. Add apples to a saucepan, mix well, and cover with the lid.

4. Simmer on low heat for 15-20 minutes, or until tender.

5. Let them cool, pour em into a bowl or top them on some coconut cardamom pudding and enjoy!

Modify for your Dosha

Vata: Spice it up with some extra ginger, cinnamon, cardamom, cloves to warm the digestion. Enjoy a gracious dollop of ghee. Add some nuts for energy: almonds, cashews, coconut, macademia and walnuts are all aligned with Vata. Pumpkin, sesame and sunflower seeds can be added too.

Pitta: An extra pinch of cardamom and top it off with coconut flakes, pumpkin seeds or sunflower seeds.

Kapha: Spice it up with some extra ginger, cinnamon, cardamom, cloves to warm the digestion. Go light on the ghee. Skip the nut toppings or go light.

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Sources:

Un-Beet-able Hummus

Beet and chickpea hummus is one of the easiest things to make! I’ll often spread it on a piece of warm toast for breakfast or toss a scoop into a Buddha Bowl. Yes, I’ll even have it as an afternoon snack, despite Ayurveda not being the biggest fan of snacking in general.

Beets are a root vegetable packed with essential nutrients such as: fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C. Health benefits include improved blood flow and lowering blood pressure. As a root vegetable, beets are grounding and can help pacify Pitta and Vata Doshas when cooked.

Chickpeas are also packed with nutrients and are a rich, plant-based protein for Vegetarians. They support blood sugar control and are often a good ingredient in the diabetic diet.

Serves: 6

Time: 30 min (20 minutes bake / 10 minutes make)

Kitchen Tools: Blender, Vitamix or Magic Bullet

Ingredients

• 1 cup of chickpeas soaked is preferred (alternatively you can use a can of chickpeas)

• 1 small to medium sized beet

• Approximately 1/4 cup of organic unrefined olive oil (you may add a little more or less depending on desired consistency)

• 1 tablespoon of tahini

• 2-3 cloves of garlic - chopped

• Juice from 1/2 a lemon squeezed

• A pinch of cumin

• Salt and pepper to taste

Directions

1. If you are not using canned beans, soak chickpeas either overnight, or for 30 minutes prior to cooking. Rinse in at least 2 changes of water. Soaking the legumes decreases their drying properties and makes them easier to digest.

2. Turn the oven on to 400 degrees. Peel the beet and chop it into small pieces. Toss the pieces in a sprinkle of high heat oil such as avocado, safflower and sunflower. Spread it out on a baking sheet and place in the oven for approximately 20 minutes or until the beet softens.

3. In a blender, add chickpeas, beets, olive oil, lemon juice, tahini, salt, pepper and cumin. Blend until desired consistency. If you like your hummus a smoother texture, add a few tablespoons of water or a little more oil.

4. Taste and enjoy!

Modify for your Dosha

Vata: The good news? Chickpeas (along with mung dal) tend to be easier for most people to digest. The bad news? Well they can aggravate any Vata imbalances. That said, each body is different, so you may experiment with this recipe and simply notice how you feel. For the Vata folks, consider less chickpeas and more beets in this recipe. When cooking the beets, nix safflower oil and opt for avocado oil. Top with a little ghee or olive oil, with can help with grounding.

Pitta: Overall, this is a fantastic option for Pitta folks. Air on less garlic rather than more.

Kapha: Eat this in moderation, as many of the ingredients are grounding. Use a little less olive oil and substitute with extra tablespoons of water. Toss in an additional pinch of cumin.

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Sources:

8 Great Reasons to Include Chickpeas in Your Diet via Healthline