Winter has settled in; the pleasant cool of autumn is now icy and frosty for many of us. Winter means a shorter daytime, scanty sun, frosty trees and snow all over. Without following Ayurvedic principles, winter can give us a dull, colorless, sad mood. There is even a disease called seasonal affective disorder (SAD), commonly known as the winter blues that’s associated with depression. Animals find a way to keep warm and tackle this atmosphere in many different ways: hibernation, growing thicker fur or migrating to warmer places. So what do we do?
We change our lifestyle and our diet, put on warm clothes and tend toward warm comfort foods and drinks like hot chocolate, which may taste good but isn't great for many constitutions.
Ayurveda says that it’s especially important during Hemanta ritu, winter, to eat food high in nutrition. One can indulge in food that is heavier on the digestion like sweet food and dairy products because Agni is at its strongest in the winter. Stronger Agni means more appetite which means eating more than the typical three meals. You should use this extra appetite and digestive strength to give the body what it needs: warmth, hydration and comfort.
Spices and herbs provide warmth, liquids hydrate and your favorite flavors bring you comfort and joy. Here are some delicious, healthy, Ayurvedic drink recipes you can try this winter!
Cardamom, cinnamon and ginger combined in warm milk offers a combination of warmth and nourishment to tackle Vata aggravation in the winter. Personally, I simply love saffron in the cold months. With its golden-yellow hue and delicious aroma, it reminds me of the kind of bright sunny morning that I always miss on a gray winter day.
Flavor Tip: Soak the saffron and cardamom in 3 teaspoons of milk for half an hour before boiling for an even richer flavor.
This drink is ideal for those who are prone to respiratory ailments like colds, coughs and asthma. You can count on this to cleanse your lungs and sinuses any day! Mint, basil and lemongrass all work together to heal the respiratory system and boost immunity through balancing all three Doshas. Holy basil strengthens your Prana and balances your Satva Guna, which relieves mood swings. This recipe is highly recommended for Pitta types.
This recipe is inspired by a medicinal recipe mentioned in the Sharngdhara sanhita, a treatise on Ayurvedic pharmaceuticals. Ginger and pepper provides the warmth and pacifies Kapha. Rock salt and asafetida balance the flow of Vata.
May you have a warm winter with Ayurveda,
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Arishtas and Asavas are medicinal herbs processed by fermentation. In general, Arishtas are dried herbs decocted in boiling water and Asavas are fresh herbs decocted in lukewarm or cold water, both are fermented with either jaggery, sugar or honey. The fermentation generates 5 – 10% alcohol which acts as a medium extracting the deeper quality of the herbs. They are very therapeutic and have been safely utilized by Ayurveda for as many as 5000 years.
As per Wikipedia
Bhasma (residue after incineration – calcined preparation) and pishti (powdered gem or metal) are used with herbs for the treatment of critical ailments as a medicinal preparation in Ayurveda and to some extent Unani (both Indian branches of medical science using natural curative methods). The procedures for preparing these medicines are time-consuming and complicated.