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Written by John Immel, Do you live in the Southern Hemisphere? You may need the 10 Ayurvedic Recipes for November instead. Move into MayIt's not quite time to say goodbye to spring, however. As beautiful as May is, this is a transitionary period between seasons which can bring a few challenges.Your body works hard at this time of year to adjust to the increasing heat and lingering moisture in the air.Without taking the time to modify your diet, you may experience some uncomfortable ailments this month. These can include feeling overheated, uncomfortable, inflamed, irritated and dehydrated. But don't worry! The 10 Recipes for May below are the perfect launching pad for you to cook in accordance with the climate this month. Stay HydratedYour body needs more liquid now than it did in cooler months. Make sure to adjust your intake.Introduce some fresh, juicy bursts of fruit into your meals to add flavor and extra hydration. Grapefruit, in particular, will leave you feeling refreshed and revitalized while also cleansing the liver which can become easily congested in late spring. Its bitter taste also makes it a suitable fruit for Kapha season and the final weeks of spring cleansing. Aromatic cardamom or fennel will open up circulation and bitter dandelion leaves will cleanse and cool the liver. Both will boost metabolism and clear any residual spring stagnation. Cool DownYour digestive tract can become irritated and inflamed in May. Soothe and nourish the body by introducing cooling foods such as raw zucchini, cilantro, cucumber, coconut, mint and salad greens. These seasonal saviours will pacify fiery Pitta and keep internal heat in check.Not only will these foods cool the internal heat in the digestive system, they will also nurture and support an agitated mind. Feeling stressed out and quick to anger lately? Take an evening stroll as the sun sets and prepare one of these balancing May meals for yourself. Feel your stress melt away and your mind and emotions settle. Want More Recipes?
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About the Author John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda biocharacteristics. His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs Joyful Belly's School of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, as well as public service work in South Asia. John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem. His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion. John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing. In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University. John enjoys sharing Ayurveda within the context of his Catholic roots, and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church. Jesus expressed God's love by feeding and healing the sick. That kindness is the fundamental ministry of Ayurveda as well. Outside of work, John enjoys spending time with his wife and 7 kids, and pursuing his love of theology, philosophy, and language. STUDY AYURVEDA
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