April Events/News

By / 22nd April, 2017 / Articles, Blog / Off

Ayurveda Health April Newsletter 2017

 – Autumn – transitioning with the seasons- looking after the Vata dosha
– Food is the Perfect Medicine.
– Dr Vijay Murthy  – a fantastic opportunity to attend a  workshop on the topical subject of Intermittent fasting…a few “one on one” consultations (with Dr Vijay Murthy) offered on the 11th May
– Restorative/Yin practice/Meditation practice  – new 6-week course starting (Yoga Tree in Takapuna) Tuesday 2nd May
– Recipe – Spiced Lentil soup with Coconut Milk

Quote I love …

The seasons are shifting …the days are becoming shorter and the temperatures are becoming colder. You can really feel the transitions of the seasons and it is a time when we become a little more vulnerable.

“Real flowers are much more beautiful than plastic ones, in part because of their impermanence. We appreciate the seasons, the autumn and the spring, because they are a process of change. In this way, impermanence is beauty.” – Chögyam Trungpa

As the seasons change so does the dominant dosha in our immediate environment. In the fall Vata increases and this tends to make people, especially Vata types, more prone to symptoms like constipation, sore and dry throats, excessive dry skin, anxiety, sciatica and increased insomnia. The word Vata means to move and this is an important clue to the character of the Vata individual. Vata regulates all activity in the body; from the number of thoughts we have, to how quickly and efficiently food moves through the digestive tract. The behavior that Vatas are drawn to  – erratic hours, travel, frequent change, and excessive movement – can easily upset their balance. Excessive vata makes the mind restless and hyperactive. Like the wind the vata types have a hard time feeling grounded, when their Vata becomes aggravated. Sticking to a routine is difficult for them, but is vital for them to remain healthy. To decrease vata, Ayurveda has given us dietary, lifestyle and herbal treatment strategies. Here are a few underlying concepts that these strategies are based on:

– Routine
– Warmth
– Serenity
– Nourishment

Have a look at products that help keep Vata in balance – click here

Food is the perfect medicine.

In Ayurveda Food is the number one focus in healing. We know that food builds, fuels and repairs every cell in the body, and by means of the subtler energies it also fuels and heals our emotions. What you eat is as important to your mental health, as it is to your physical health.

Ayurveda recognizes that we are all so different and that “one shoe does not fit all.” All foods are classified according to taste; Virya i.e. heating or cooling effect; the dominant quality (guna) of the food eg drying, oily etc. The principle of strength of digestion and the amount of toxins on the body, are always taking into consideration. A good example of right diet wrong person, would to treat a Vata dominant person with all raw food and juices for long periods of time. This would eventually increase the Vata through the cold, astringent, and drying action of the food. Raw is Ok for detox, but generally for Vata people, they require more warm and unctuous foods. To treat a person’s health without careful regard to diet is like tending a garden without checking the soil and amount of sunshine and water it receives. . Good food leads to good health and mental well-being.

Intermittent fasting – workshop with Dr Vijay Murthy May 10th
Ayurveda Health Auckland
We are so excited and honored to have Dr Vijay visit NZ in May. During this time he will be offering his expertise on a topical subject. Intermittent fasting as the most effective solution for:
Fertility issues
Thyroid problems
Menopausal symptoms

This will include how to fast and how not to. Traditional ways of fasting and the scientific evidence on medicinal fasting. His bio is impressive view here – click and I really encourage you to try and make his talk. You will learn a lot as he is a great communicator. There will be allocated time for questions. Details are as follows – View Facebook Event – Click Here

In addition to this he will be allocating the next day – Thursday 11th May Vijay will be offering – one on one consultations. These will be held here at Ayurveda Health in Milford. There are a few spaces left in the afternoon If you wish to book please email me perry@ayurvedahealth.co.nz. It will be a case of “First in first served”.

Yoga – Restorative class moving into lead meditation…(yes it is good for vata)

We are offering a “restorative class moving in to meditation” again starting for 6 weeks in May.

Tuesday evenings from May 2nd – 7.00pm to 8.15 pm
A very nourishing form of Yoga that benefits all people (there is no need to have had any prior yoga experience).
All people are very welcome. Register online: www.theyogatree.co.nz

Spiced Lentil Soup with Coconut Milk –

Note this recipe serves about 6 people.

We have made this recipe in our cooking classes and I am feeling like eating this warm and nourishing food again.  Very yummy and perfect for the coming colder months. The recipe calls for green lentils. Split or red lentils will likely get too mushy here. I used 4 cups broth because I like my soups on the stewy side, if you prefer more broth to you soup, add another cup or two when cooking the lentils.

1 1/2 cup lentils, rinsed (green suggested)
4 cups low sodium vegetable broth
1 1/2 tsp. turmeric
1 tsp cumin and coriander powder
2 tsp. dried thyme
1 Tbsp. coconut oil
1 large red onion, diced
2 stalks lemongrass, outer layer removed, lower portion finely minced
1 tsp. sea salt, plus more to taste
1/2 tsp. cardamom
1/2 tsp. cinnamon pinch of red pepper flakes to taste
Pinch of fresh grated nutmeg
1 1/4 cup coconut milk (use full fat, just believe me)
3 Tbsp. lemons, lime or orange juice
A few handfuls of swiss chard, spinach or kale
1 cup flake coconut, toasted (optional)
Chopped cilantro, for garnish (optional)

Add the rinsed lentils, broth, thyme and turmeric , cumin and coriander powders to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.

While the lentils cook, heat the coconut oil in a pan. Add the onion and sauté until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and sauté another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer. Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add, as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.

A thought plus a quote…

Intuition, intention, awareness, acceptance are cornerstones in creating lasting change. On and off the Yoga mat, these principles enable us to let go of old patterns and ways of being.

• Our thoughts become our words
• Our words become our actions
• Our actions become our habits
• Our habits become who we are.

Namaste Perry