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Its sharp peppery flavor is a sign that arugula is light and easy to digest for those with slow, cold digestion, or to help take a heavy meal and "lighten" it, so your body can assimilate the nutrients of the entire dish.
Asparagus has a delicate flavor and texture making it an ideal vegetable for gourmet cuisine!
The astringency of the beet can cause a fuzzy feeling on the teeth.
Cabbage's cool, light nature makes it ideal for recovery from a few days of heavy foods. Cooked, it is soft yet bulky, providing ample fiber to clear and gently cleanse the GI. A hot steaming bowl of soft cabbage soup soothes as it satisfies. Though...
Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.
The word for celery comes from the Greek word selinon which translates to 'parsley,' a close relative of celery. Celery's powers have been known since antiquity. Leaves of it were found in the garlands surrounding King Tut's tomb, and Homer makes...
Cooling, lymphatic decongestant, alterative, anti-inflammatory diuretic, astringent, bitter. Mild demulcent. like Cleavers but stronger decongestant.
Collard greens, like other fibrous greens, can be difficult to digest for Vata dosha. Make sure they are cooked well!
When most people think of dandelion, they think of pulling this pesky weed out of their manicured lawn. It's the poster child for weeds. This is especially ironic because colonists brought the dandelion to the Americas as an important medicinal plant....
Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.
Start with lacinto kale if regular Kale is too bitter but make sure you eventually switch over to the real stuff.
Chances are, Popeye never ate spinach, he ate lamb's quarters instead. Next time you take a stroll in your neighborhood, look for this nutritious weed that boasts a meaty, hearty flavor. A northern relative of quinoa, lamb's quarters is packed with...
Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.
Parsley was revered for its medicinal potency long before it was eaten as a food. Native to the central Mediterranean region, the herb was sacred to the ancient Greeks. They used it to adorn victorious athletes and decorate the tombs of the dead.
Nothing is more refreshing on a hot summer day than a crisp salad. All year long, your Ayurvedic practitioner has been telling you to avoid cool foods, but in the summertime, that rule is put on hold. It is the perfect time to enjoy watery, crunchy...
Seaweed must by hydrated before serving to pacify Vata, otherwise it is too dry. The fire quality of salt aggravates Pitta and the liquid quality Kapha. Seaweed supplies iodine and has a rich nutrient profile. Examples include: Wakame...
Spinach is heating in the digestive tract and drying. It is unusual because very few foods are both astringent and hot. It contains oxalic acid which provokes Pitta and is especially contraindicated for kidney stones. Cooking destroys the oxalic acid.
Sprinkle dried nettles into any soup or stir-fry, and they will impart a rustic, hearty earthiness. This is a rough, tough plant that brings its strength and stamina as a gift for your body. It's deep green color is a sign of its stellar nutritional...
Researchers have found that the bitter taste of turnips is due to calcium. Turnip greens contain up to 4 times the calcium of other cruciferous vegetables. Several scientists are researching the presence of calcium taste buds. Confirmation would bring...
Watercress is the ideal nutritive tonic for Kapha with anemia. Raw brassicas contain chemicals that can block thyroid function called goitrogens. These chemicals are easily inactivated by steaming or cooking.
Yerba Mate boosts energy aggravating Vata but pacifying Pitta. It curbs appetite by slowing digestion helping Kapha to feel full longer after a meal.
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Founder of Joyful Belly Ayurveda, John Immel, answers the question ‘What is Ayurveda?’
