Ayurveda is an ancient Indian ‘healing science’ that claims to bring about harmony between the body and the mind. It also imparts improvements in digestion and, in general, improves health. As opposed to today’s fad diets, Ayurveda is as old as 5000 years. However, it is still going strong and very applicable even in the culinary world. Thus, cooking and eating in an Ayurvedic way actually helps to develop intuition and enjoy the process of meal preparation and eating. It also serves as an everyday self-care practice that you can share with other people.
What led me to Ayurveda was the desire to find more of deeper satisfying and seasonal types of foods. I understood that Ayurveda is directed towards specific attention to overall health. This includes recommending menu, life schedules and dwelling conditions according to certain body constitutions – kapha, pitta and dosha.
Ayurveda may sound intricate in its beginning but in actuality, it is all about listening to the body. With this approach, the health of the people especially in the aspect of diet has improved. For example, when keeping to Ayurvedic rules: I have noticed changes in digestion, the quality of my skin and my energy. The combination of the principles of moderation and conscious consumption along with the knowledge on how to restore fatigued organs and prevent illnesses has been very useful. This is especially in the case of avoiding diseases and to heal sooner if for some reason I fall ill. Therefore, the integration of Ayurveda into my kitchen practice was not as hard I initially thought it would be.
Changes in Ayurvedic cooking that have made a big difference include:
Create a welcoming kitchen: Maintain the kitchen well and arrange all the necessary things to make the important space of your home efficient and comfortable.
Use fresh ingredients: From processed foods to fresh foods to increase vitality levels and general well being.
Choose seasonal and local produce: It is possible to enjoy the spirit and taste of the local season produce by using local, seasonal food.
Incorporate healing spices: Flavors such as turmeric, ginger and cardamom should preferably be used to season the food as base in Ayurvedic cooking.
One of the most important lessons I’ve learned is that Ayurveda isn’t a rigid diet but a flexible, evolving way of eating that adapts to your current state of health. For example, celery juice might be great for cooling down inflammation but isn’t ideal if I’m feeling cold or ungrounded. Ayurveda teaches that every ingredient has its time and place, depending on what your body needs that day.
Itoozhi Ayurveda is a traditional ayurvedic center, specializing in lifestyle diseases. With branches in Kerala and Bengaluru, this is the perfect place to start your journey towards a healthier you. As you explore, you’ll find that Ayurveda offers a path to balance, not just in your body, but in your life.
