SwasthAayu

Would you like to understand Panchamahabhootas and Doshas in more scientific terms? Say yes and I’ll create a new post for it!
#🌿 What are you truly made of?
According to Ayurveda, the answer lies in the Panchamahabhootas — the Five Great Elements:

🔹 Ākāśa (Space) – The principle of expansion
🌬️ Vāyu (Air) – The energy of movement
🔥 Agni (Fire) – The force of transformation
💧 Jala (Water) – The essence of cohesion and flow
🌍 Pṛthvī (Earth) – The foundation of stability and structure

These elements combine in specific ways to form the Tridoshas — the three primary bio-energies within all of us:

🌀 Vata = Space + Air → Movement, breath, nervous impulses
🔥 Pitta = Fire + Water → Digestion, transformation, intellect
🌱 Kapha = Water + Earth → Structure, lubrication, emotional stability

✨ Together, they govern your physical health, mental state, and energy levels. When they’re in balance, you feel vibrant. When they’re disturbed… the symptoms begin.

🧠 This ancient understanding is the key to personalized health — far beyond symptom management.

⸻

🔍 Curious which dosha is dominant in you?
💬 Comment below or DM me with “DOSHA” and I’ll help you explore your Ayurvedic constitution.

Buffalo milk is rich in fats compared to cows milk which makes it nourishing for the summer season when taken in moderate quantity as per your digestion. It is also more cooling than cow’s milk. Adding mishri/ khadi shakkar to it adds to its cooling nature. This combination also promotes good sleep which usually gets disturbed due to the summer heat. Bhimseni Kapoor as discussed in an earlier video, when added in very small amount (a small pinch) pacifies pitta and is trushnahara (satisfies thirst). It is also daha shaamak ie it relieves burning sensation too. What else would you like to know regarding food and lifestyle in summer? Send us your questions and I’ll reply to them. #ayurvediclifestyle #ayurvediccooking #seasonalliving #ayurveda #yogaandayurveda #cooling #herbs #herbsandspices #milk #sustainablefood

What kinds of foods should we eat in summer? Foods which are: Madhur (sweet in taste) Shweta (cooling) Snigdha (having healthy fats) Laghu (easy to digest) Drava (liquid form) Foods with the above qualities are good at regulating temperature and allow for easy availability of nutrients. . On the other hand, which foods should be avoided in Summer?Foods that are: - too Spicy 🌶️ (hot) - too Sour - too Salty. - too heavy to digest. . What are your favourite summer foods? We’ll discuss more about them in the upcoming videos. #Ayurveda #seasonalliving #summer #summerfood #sustainableliving #healthyfood

Summer season is the season when the ‘Bala’ or strength of the body is the lowest as compared to the rest of the year. It is very important to change our foods and lifestyle in a way that we are able to minimise loss of nutrients, regulate body temperature and support our digestive system. . We all understand the perils of exposing ourselves to the harsh sun in this season. However, the impact of rigorous exercising in this season is usually not understood. Let us try to understand it very logically. Exercising - increases fluid loss by way of sweating - increases the need for nutrient dense food (which are usually heavy to digest) at a time when the digestive strength is low. - generates body heat at a time when the environmental heat being high, the body is looking for effective measures of cooling down. . So what should we do? Stick to light exercises, slow exercising, stretching etc in order to prevent stiffness and maintain effective joint mobility. #ayurveda #seasonalliving #summerlifestyle #exercise #sustainableliving #yoga #yogaandayurveda

Curd seems to cooling because more often than not it is removed directly from the refrigerator and consumed. Curd is in fact heat producing in nature. Besides, it’s heavy to digest and may interfere with digestion of other foods if eaten in larger portions. Besides, it is heavy to digest making it a big no for the summer season when our digestion is already weak. A buttermilk is a good option if you’re having trouble with digestion and acidity. Bower, if you have good hunger, then a light, sweet lassi in a smaller portion can be energising, satisfying and cooling due to the addition of sugar (candied sugar or mishri). #summer #summerseason #summerfood #yoga #yogaandayurveda #seasonalliving #curd #buttermilk #sweet #ayurvedic #ayurvediclifestyle

Bhimseni Kapoor is an edible variety of Kapoor widely used in Ayurvedic medicine. When used in small quantities (a small pinch at a time) it is very useful in relieving heat related symptoms like burning sensation, thirst, dry mouth etc. . You can mix it with any summer drinks like coconut water, kokam sharbat, thandai etc.or mix it in milk or even add it to food. . This does not change the taste of food but adds a distinct aroma to it.. This being a medicinal dravya, it must be used wisely and overuse should be avoided. . PS: it can also be mixed with coconut oil or ghee and applied locally to relieve burning sensation. #ayurvedicmedicine #ayurveda #summer #cooling #naturalliving #naturalmedicine #yogaandayurveda #seasonalliving

Dhaniya or ‘Dhanyak’ in Sanskrit, is a common spice found in every Indian kitchen. It is called coriander in English and both it’s leaves and seeds are used in cooking. Dhanyak hima or a cold infusion of Dhaniya seeds is very simple to make. Just soak one part of grounded seeds in 6 times water overnight. Filter it in the morning and drink. One may add some mishri (candied sugar) to it to add to the cooling effect and make it a little more energising. The best part about consuming dhaniya in the hima form is that all it’s aromatic components are preserved. Other forms that it can be consumed in for drinking are: - Faanta: where you soak the dhaniya in boiling hot water (the water is not boiled after the dhaniya is added to it). Once the water cools down, it can be filtered and consumed. - Kwatha (Tea): where the dhaniya is boiled in water like a tea and consumed warm. - Kaheerpaka: where the dhaniya is boiled with water and milk and consumed warm.. . Dhanyak hima balances heat, helps in regulating body temperature, reduces inflammation & itching, quenches thirst, improves digestion, reduces bloating, relieves symptoms of IBS and reduces dryness- also it is a must have in the summer season!! #herbs #spices #herbsandspices #heathyfood #heathydrink #ayurvediccooking #summercoolers #recipe #homeremedies #ayurvedalifestyle #simplejoys #indianherbs

Kharjuradi mantha: Soak 2 medium sized khajoors (dates) + 10-12 black raisins (kaali draksh) overnight. In the morning de seed the dates & raisins and add the following to it: Honey: 1tsf Khadi shakkar (mishri or candied sugar): 1/2-1 tsf Cow’s ghee: 1 tsf Saunth (dry ginger powder): 1/4 tsf Black pepper powder: a pinch (optional) Water: as per desired consistency Blend everything together and you’re ready to go! To make it more nourishing and cooling you can add chopped banana and/or tender coconut pieces to this and have it! You may also add just a pinch of rock salt to it too. . It’s sweet and spicy and highly satisfying. It is hydrating and cooling. It is the best energy drink ever!! Try it and let me know how you liked it.. . #ayurvedicfood #ayurvedicrecipes #summer #summerfoods #seasonal #healthyfood #naturalfood #yogicdiet #yogic #healingfoods #sustainableliving

These berries in my hand are local berries called ‘karvande’ in Marathi. My recent weekend outing brought back childhood memories of enjoying these berries with siblings & cousins on train journeys from Mumbai to Lonavala.
While we ate these berries we also played this guessing game where before biting into the fruit, we had to guess the colour of the pulp within-white or red! This was the magic of those times where kids created games out of almost anything to@keep themselves entertained!
Are these berries nutritious? What vitamins are they rich in? Well, I don’t know and sometimes I feel there is r a need to know. They’re natural, they’re local, they’re seasonal- that’s all that should matter. I also had the chance to savour some fresh tadgolas (palm fruit/ ice apple) and the sweetest bite sized mangoes which are traditionally eaten by pulping them with hand and sucking the pulp and juice right from the mango! For these little joys and more- thank you Mother Nature 🌿