I’m just back from my morning constitutional, drinking a little Classic India Spice Yogi Tea, which I have begun to drink again these cooler late summer New England mornings (contending as I am with the high levels of pollen brought on by dry weather and abundant sunshine). I’ve opened my inbox, which, via the magic of RSS, includes a blog post from Ashley Pittman at YogaHealer.
Gabriel Cousens, the world’s foremost live-foods medical doctor, reverberates that the key to a healthy diet is organic and live. Most of us here in the YogaHealer tribe get that and we’re on to practicing the next step; discerning the exact mix of foods that are best for our own bodies and coordinating that with the seasons + our unique environments.
So, let’s look at where we are in the year right now. The late summer holiday, Labor Day, is upon us. The transition from summer to fall is en route. In our diets this means we can begin to mix the oily, sharp, hot, light, moving, liquid and acidic qualities of summer (pitta season) with the dry, rough, light, cold, subtle and mobile qualities of fall (vata season).
We’ll want to incorporate the sweet, bitter and astringent tastes of summer and also begin to toss in some of the sweet, sour and salty tastes of fall by eating:
- fresh sweet fruits like mango, coconut, berries and peaches
- fresh sour fruits like cherries, plums, green grapes, lemon and limes
- bitter greens like arugula, kale, asparagus and bok choy
- astringent veggies like lentils, cauliflower and cilantro
- sweet veggies like corn and peas
If you find yourself heading to or hosting a social gathering for Labor Day, why not make it the best meal ever with seasonal raw food dishes? I’ve put together a few recipes that are exceptional for sharing and will have everyone feeling alive and vibrant. Go ahead, celebrate AND be authentic with what you’re putting into your body.
Guest post by Ashley Pitman. Ashley runs Vixi.com where you can find more raw food recipes. She’s a fresh and authentic voice that empowers spiritually-minded entrepreneurs, wellness warriors and others on the healing path. Join her free weekly newsletter. Ashley completed the 2010-2011 Living Ayurveda course with Cate.
What follows in the blog post are “raw” or living foods recipes for Lemon Ginger Iced Tea, Tabouli, and Fruit Cobbler.
As I have written before, I have been very inspired by participation in two cleanses with Cate Stillman, and I’m inviting others in the wider kula to consider participating as well. One does not have to be a yogi to participate, but it is an experience that would enhance one’s yoga practice. For in yoga in general, and in Anusara in particular, we seek to align with nature, among other things, to re-member those natural rhythms of the sun, the moon, and the cycle of the seasons. To me “aligning with nature” is more than just a trope. It simply means that we are a part of nature, and are continually exchanging molecules with it. We are our own little biospheres, even as we live in a wider one. In yoga and other disciplines, we develop a sensitivity to our internal and external environments. Optimally, when we are not in right relationship internally or externally, we adjust. Accounting for these natural rhythms, in this post, of the turning of the seasons, we live healthier, more balanced lives. I would argue we live better prepared to cope with life’s inevitable challenges, and to serve others with whom we share this external environment.
What is your experience of aligning with nature in this way? Have you participated in a cleanse, or are you interested in doing so? What rituals do you observe on a daily, monthly or seasonal basis?