Ayurveda is the ancient Indian way to find sama or balance for a healthy life. In Ayurveda, there are three doshas; vata, pitta, kapha. The doshas are the constitution that you are born with. One can be mono doshic, tri doshic or most commonly bi doshic. I am Pitta-Kapha. As a basic intro, vata is air, pitta is fire and kapha is earth. Being pitta at 8 months pregnant in HotLanta on the hottest day of the year, there are foods and workouts to avoid. One of my favorites such as warm yoga ( I cannot do HOT ever), not happening right now. I walk early in the mornings when it's cool instead.
I first learned about Ayurveda ten years ago in New York from, at the time, the only Western trained medical doctor and Eastern trained ayurvedic doctor Scott Gerson. He went around the room and based strictly on physical characteristics, gave us each our dosha. For me, he was right on. There are the physical qualities that are very telling or one can have their pulse read or do a questionnaire to determine it. Learning to eat for your dosha is very intriguing. For a pitta like me, I am very hot natured and fiery. There are cooling foods to eat and spicy, pungent foods to avoid when I feel my dosha getting out of balance.
Ayurveda is about balancing the doshas. With Pitta as my dominant dosha, today was a great day for one of my favorite cold soups.
Cold Cucumber Avocado Soup for Pitta
- 1 large cucumber peeled, seeded and cut into 2-inch chunks
- 1.5 large, ripe avocados, peele
- 2 scallions (green and white parts included) chopped
- 1 cup unsweetened almond milk (see recipe below)
- 1/4 cup Soy free Vegannaise
- 2 tablespoons lemon juice
- 1/2 teaspoon freshly ground pepper, or to taste
- Himalayan pink salt to taste
In a food processor or blender combine the cucumber, avocado and scallions. Pulse until the mixture is thoroughly chopped.
Add almond milk, Vegannaise and lemon juice and continue to process until smooth.
Season with salt and pepper to taste and chill for 4 to 6 hours.
Taste for seasoning and serve in chilled bowls with garnish.
Unsweetened Almond Milk
- 1 cup raw, organic almonds
- 2 cups water
Soak the almonds overnight in water. Discard the water and add almonds and fresh water to blender. Blend for 2 minutes on high. Pour the mixture into a nut milk bag to strain the pulp from the liquid. Store the liquid in the refrigerator for up to 3-6 days. The pulp can be used for cookies, in muffins or turned into meal for future use.