According to Ayurveda, kapha (one of the Ayurvedic doshas or constitution types) rules this season.
The elements water and earth meet each other in kapha dosha. Once you blend those two elements, you’ll get mud. And that’s exactly what kapha feels like!
Mud is solid, stable, dense, cool and slow. People who have a dominant kapha dosha, are therefore the most stable of all the doshas. They radiate peace and love, are often great masseurs, always remember your birthday and find it hard to let go. They can feel a bit heavy every now and then, or even depressed.
The ones with a kapha constitution get sick the least often – and when they do, they primarily have issues around phlegm, such as colds, bronchitis or sinusitis.
Kaphas function best when they don’t eat sweet, heavy, oily, salty, cold food. Instead they can better eat sharp, light, dry, bitter and spicy foods. Fruit, fresh veggies, lettuce, turmeric, chili peppers and garlic all give kaphas what they need.
When you’re leading an inactive life, kapha will rise – even when kapha isn’t your dominant constitution by nature.
Kapha is always elevated during springtime. Maybe that doesn’t sound too strange: in springtime people are generally more tired, melancholic, heavy and suffer more often from teary eyes (hay fever!) and colds. Therefore this is the perfect time of the year for a cleanse – both in your home as well as your body! Light and bitter meals are awesome in this season.
Apart from adjusting your diet, kapha also is balanced by a challenging yoga practice. Stay a little longer in each pose and don’t forget the sun salutations!
Ok – back to the salad. It’s a perfect dish to bring kapha back in balance in spring, it tastes vibrant, it’s super nutritious and brings out the best of all the ingredients.
Plus, it’s super easy to make and tastes delicious.
½ cup buckwheat
Soak the buckwheat in plenty of water, for at least four hours.
Drain, rinse and put in a glass jar. Set aside. For two days, rinse and drain with fresh water, twice a day.
After two days, the buckwheat will have sprouted. Set sprouted buckwheat aside while you prepare the salad.
3 large handfuls lamb’s lettuce
the sprouted buckwheat
1 large handful alfalfa sprouts
1 bunch of radishes
1 large handful fresh coriander
juice from 1 lime
1 ½ tbs water
1 ½ tbs tamari
In a large bowl or four smaller bowls, place the lamb’s lettuce. Put the buckwheat and alfalfa on top.
Cut the radishes in thin slices and put on top of the sprouts.
In a small food processor or using an immersion blender, blend the avocado, coriander, lime juice, water and tamari until smooth, creamy and thick. Spoon on top of the salad. Garnish with coriander leafs.
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