Bringing the Body into Balance in Winter

Ayurveda is an ancient system of medicine that bases its principles on the observation of nature and her cycles

In addition to being an traditional system of medicine, Ayurveda also offers guidance on what foods to eat and which to avoid. It is considered of utmost importance to eat and drink food that promotes good health and longevity. Much of the science of Ayurveda is based on preventing disease and is based on the principle that where there is unbalance, there is illness and disorder. A diet of pure, unprocessed foods is recommended to ensure that the body stays healthy and avoids a build up of toxins in the system. This ancient Indian philosophy can be used to find the correct diet for the individual. Different types of people need different types of food to maximise health. Each person has a combination of three energies, known as doshas, which are called vata, pitta and kapha. Most of us have a dominant dosha, which determines our body type and temperament. Someone with dominant vata energy tends to be thin, restless and creative, pitta types mostly conform to a happy medium and those with kapha as the dominant energy tend towards heaviness with lustrous hair, skin and nails. The energy of vata in excess can lead to the whole body being dehydrated, such as in cases of constipation or headaches. Pitta excess can cause digestive problems, excessive perspiration and blotchy skin. Laziness and weight that is difficult to shift can denote an excess of kapha energy in the body. Each type benefits from a different diet. Vata types should avoid cold foods or too many spices. Those with dominant pitta energy should eat cooling foods, eat more raw fruit and vegetables and have yoghurt after meals. Kapha types should avoid fried food and snacks, choose hot, spicy food and take a walk after eating. The main meal should be taken at lunchtime, according to Ayurvedic practitioners. The ideal amount of food fits in the palms of two hands. Drinking during meals is not advised, as this waters down the digestive function. A light meal in the evening is recommended so that you do not go to bed on a full stomach. Health is a dynamic state of balance and it is also important to take the cycles of nature into account. In the winter months, it is important to choose foods and activities with opposite qualities to the season. We need warming and grounding foods that are light to digest, and the use of stimulating spices to help keep our energy circulating. Activities that generate heat are great at this time of year. Think of how invigorating a brisk walk in crisp winter air can be, followed by a delicious bowl of nourishing homemade soup! To understand how individual needs can be harmonised in a family environment it would be best to consult a qualified Ayurvedic practitioner. A list of qualified and insured practitioners and therapists in the UK can be found on the Ayurvedic Practitioners Association website (apa.uk.com)

1 large red onion squash (also called Hokkaido) or butternut squash; 2 tsp ghee or olive oil; 1 onion (finely chopped); 3 cloves garlic; 1 tsp coriander seeds; black pepper; ½ tsp turmeric powder; salt to taste

Place some ghee or oil in a pan and gently sauté the coriander seeds and black pepper for a few seconds. Then add the onion and sauté until golden brown. Meanwhile wash the squash, remove the seeds and cut into small pieces (it is not necessary to peel off the skin from a red onion squash, it is from a butternut squash). Once the onions are a golden colour, add chopped garlic and turmeric, followed by the squash and enough water to almost cover the vegatables. (Squash is delicious on its own, but you can also add carrots, swedes or a handful of yellow split mung dal or red lentils into the soup to create variety.) Cook the soup in an open pan until the squash is soft. Then blend the soup to the desired texture, and add salt to taste. This soup is very warming, nourishing and balancing. The squash helps to boost the immune system and the spices keep the digestive fire alight aiding digestion. Sprinkled with some chopped fresh green herbs and served with some spelt, or sourdough, bread rolls straight from the oven, this makes a hearty lunch or light evening meal.

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