SERVING SIZE: 2 tbsp
How Can This Ayurvedic Food Make You Feel Great?
COOKING ACORNBrowse Recipes
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WHY EAT AN AYURVEDIC DIET?Eating Ayurvedically makes you feel nourished and energized. An Ayurvedic diet is tailored to your individual body type and the specific imbalances you are working with at any given time. Ayurveda shows you your specific body type’s needs and what should be favored in your Ayurvedic menu. Watch as you eat less but feel more satisfied because what you are eating truly nourishes you. Since Ayurveda believes all disease begins in the digestive tract, food is your first medicine. By eating a healthy diet that’s ideal for your body, you experience optimal health.
Is Acorn Good for My Ayurvedic Diet?
AYURVEDIC MEDICINAL QUALITIES
Experiences are PersonalExperiences vary according to the person and constitution. Individual results may vary. The list of actions below has not be approved by the FDA and should not be used to treat a medical condition.
Energy Vitality Strength:
NUTRITIVEAn herb that is strengthening and nourishing.
Heart & Circulation:
STYPTICA herb that contracts tissue or blood vessels. Generally styptics are astringent. They are often used to stop bleeding.
Find Your Symptom:
DRIES-MOUTHMakes the mouth feel dry, or pasty.
CONSTIPATIVEAn herb that binds stools / stops diarrhea. When used in excess, these herbs and foods can cause constipation.
HEALTH & WELLNESS PRACTITIONERS!
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Eat Well for Life With Ayurveda: Balance Your Dosha
HOW DOES EATING AYURVEDICALLY MAKE YOU FEEL?Eating Ayurvedically makes you feel nourished and energized. Food digests with ease when right for your body type (dosha). Healthy digestion is seen as the cornerstone of well-being in Ayurveda. Healthy digestion generally prevents illness. If you do get sick, a strong digestive fire reduces the severity of illness and increases your resilience. It also improves your mood. Once you begin eating Ayurvedically, you will feel refreshed, vital and strong.
View Other Ingredients for Autumn-WinterAcorn is recommended for Autumn-Winter. Check out these other Autumn-Winter foods here.
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Though few realize it these days, acorns formed a nutritious and sustaining staple for native peoples across pre-colonial America. The average native family ate 500lbs a year. There are dozens of acorn-bearing oak species, and the size and quality of their acorns varies dramatically: from pea to pingpong ball in size, and bitter to sweet in flavor. Most acorns do contain at least some degree of unpalatable bitterness due to tannins. Tannins are bitter, astringent, and acidic. They give acorns, wood, and autumn leaves the characteristic brown color of Vata. As with red wine, the tannins in acorns can cause constipation. Native peoples employed various techniques to leach out the offensive-tasting tannins. Grinding the acorns into a meal, tying them up in a sack, and placing it in a stream is one way. After a few days the bitter-astringent tannins are removed and the sweet, nourishing acorn meal remains for use on its own or in breads, pancakes, porridges, soups, etc. Acorn flour, acorn corn bread (say it out loud), and acorn crusted Thanksgiving pies are delicious! As with so many foods, the key is knowing how to prepare them!
I collected acorns this past autumn and made some muffins and a flat bread after properly preparing them. These were possibly the tastiest baked products I've made! Acorn flour is really something special. Just make sure to keep hydrated the day you consume them.
About the AuthorJohn Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda exudes a certain ease, which many find enjoyable and insightful. His online course Balance Your Ayurvedic Diet in a Week provides tools for gracefully healing with Ayurveda to thousands. John also directs Joyful Belly's School of Ayurveda , which specializes in digestive tract pathology & Ayurvedic nutrition. John and his wife Natalie recently published Explore Your Hunger: A Guide to Hunger, Appetite & Food.
John's interest in Ayurveda and digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel, including his 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.