What is Abhyanga?

First of all, let’s clarify what abhyanga is. Abhyanga is a special type of Ayurvedic oil massage that you can receive in an Ayurvedic clinic or spa. Traditionally, abhyanga is done by two practitioners giving massage in a synchronized fashion. However, sometimes abhyanga is done by one practitioner. Or, you can do abhyanga for yourself simply by massaging warmed oil into your skin from head to toe, moving in circular motions and taking time with the spots that need a little extra attention. This can be done on a daily basis. However, if your time is limited, you can set aside special time for abhyanga once or twice a week as part of your daily routine or dinacharya.

Base Oils For Abhyanga

Abhyanga can be done with simple one-ingredient oils such as sesame, sunflower, coconut, almond, or even ghee! Though we often think of ghee for cooking and eating, it is a wonderful skin oil as well. In fact, you can use small amounts of ghee as a facial moisturizer. In addition, melted ghee or ghruta makes a rich, nourishing body oil that the skin easily absorbs. Ghee is one of the most easily digested oils—your gut likes ghee and so does your skin!

If you want to perform abhyanga with one oil, simply put about 1/4 to 1/2 cup oil in an 8-ounce bottle. Place the bottle of oil in a saucepan of hot water until the oil is pleasantly warm. You can also fill a mug with hot water from the sink, and place your bottle inside to warm.

Abhyanga Oil Recipe

If you want to infuse herbs into your abhyanga oil for added health and dosha-balancing benefits, here is one idea for an abhyanga oil recipe. This recipe is both calming and nourishing. For the dried herbs, it is best to use cut and sifted herbs rather than powder (herbs that are dried and in rough form, so to speak). However, you can use powdered herbs if that is what you have available.

Ingredients

• 1 ounce of dried herbs (use any combination of herbs such as ashwagandha, tulsi, lemon verbena, lavender, licorice, cinnamon, and/or shatavari)
• 6 ounces oil (choose from any combination of ghee, sesame, coconut, or sunflower)
• 16 ounces of filtered water

Directions

1. Place your desired herbs in the bottom of a clean, glass jar.
2. Pour gently warmed carrier oil into the jar, leaving about 1-inch of space at the top for the herbs to expand
3. Seal with a lid and gently shake the herbs and oil.
4. Place the jar in direct sunlight, like on a window sill.
5. Let the oil infuse in the sun for 4-5 weeks, or a full lunar cycle.
6. When ready, strain the herbs with a cheesecloth or fine mesh strainer. Pour the infused oil into glass bottles and store in a cool, dry place.

Alternatively, you can add herbs and water to a saucepan and bring to a boil. Turn heat to low-medium and simmer until most of the water evaporates. Then, you can add your chosen oil and gently heat, but not boil, until all of the water has evaporated and only oil and herbs remain. Then, strain the herbs from the oil using a cheesecloth. Pour oil into a clean, dry glass container. Leave container uncovered until infused oil cools. Cap and store in a cool, dry place.

Abhyanga Oil

There are many abhyanga oil recipes to choose from—and to create! The above recipe is one guideline, but the most important ingredient in any abhyanga massage is the carrier oil. Make sure whatever oil you use is organic and high quality, like PIOR Living’s Ghruta, which has been made according to ayurvedic traditions.

Greta Kent-Stoll is a Certified Ayurvedic Practitioner (NAMA), as well as a writer, editor, and Certified Iyengar Yoga Teacher. She is the co-owner of Iyengar Yoga Asheville. You can learn more about Greta’s work HERE.

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Cultured Ghee Production Process

The traditional preparation of cultured ghee begins with raw cow milk that is heated under a low flame to remove impurities. Next, the purified milk is put into earthen pots where it ferments into curd. (Ayurveda teaches that fermented foods generally boost agni as they have a bit of the sour taste which is best for building digestive fire long-term). Then, the curds are churned to make buttermilk and the cultured butter is separated out from the buttermilk.

Once the cultured butter is separated out, it is then simmered until the milk solids sink to the bottom of the pot. Then, one strains out the milk solids and what is left is pure ghee or Ghruta.

Benefits of Cultured Ghee

As you can see, making cultured ghee is a time-intensive, thoughtful process. This more careful process comes with benefits: cultured ghee has a unique lipid profile; it is more easily digested than most conventional ghee and is therefore less likely to cause a host of issues, such as inflammation, immunological reactions, and buildup of ama (metabolic wastes).

It’s important to note that in Ayurveda, cultured ghee is traditionally made from cows that have the A2 protein and a hump on their back, like Gir or Desi cows. These cows should also be free-range, grass-fed, treated as sacred, and milked of their own free will. This ensures the highest quality energetic implications for the milk and ghee.

Another benefit of cultured ghee is that it has a longer shelf-life than conventional ghee. According to Ayurveda, cultured ghee has an indefinite shelf life. Furthermore, some say that its medicinal and health benefits actually increase over time.

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In general, ghee has many benefits. However, given the advantages of cultured ghee over conventional ghee, there are good reasons to choose cultured ghee if one has the option. PIOR Living makes cultured ghee according to Ayurvedic traditions. Their small batch, hand-crafted Ghruta comes from free-range, forest dwelling Indian Gir cows.

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Before diving into the Kapha-balancing foods and Kapha recipes, let’s first consider the qualities of Kapha dosha. Having a sense of the qualities of each dosha forms the foundation for understanding which foods and recipes will have a balancing effect on each dosha. As I alluded to earlier, Kapha dosha is made of earth and water. Therefore, the qualities of Kapha dosha include heavy, moist, smooth, slow, and cooling. Foods that possess opposite qualities will be balancing: light, dry, warming, and invigorating foods will tend to balance out Kapha dosha. Hence, Kapha recipes will incorporate foods and spices that embody these qualities.

Examples of Kapha-Balancing Foods

This is by no means an exhaustive list, but here are some foods that are balancing for Kapha dosha. These foods can form the base of your Kapha recipes. Whether you have a Kapha prakruti (inherent constitution), a Kapha imbalance, or are focusing on Kapha foods for spring (Kapha season), these are great foods to incorporate.

Broccoli
Cabbage
Cauliflower
Radicchio
Kale
Cherries
Grapefruit
Cranberries
Rye Millet
Ghee and ghruta (in moderation)
Goat cheese
Black beans
Chickpeas
Mung Dal
Black pepper
Mustard

Again, this is not a complete list of Kapha foods. However, you will notice that these foods tend to be slightly astringent and may also be light, purifying, or spicy.

Kapha Recipes: Putting It Together

Now that you have a sense of which foods are balancing for Kapha dosha, you may be curious about Kapha recipes and some ways to incorporate these foods in tasty and enjoyable ways. Here are a few Kapha recipe ideas!

Grapefruit smoothie

You may be familiar with grapefruit juice, but you can also make smoothies out of fresh grapefruit. Simply peel 2-3 grapefruits and put in a blender. A squeeze of lemon juice, a bit of honey or maple syrup, and even a kick of cayenne, cardamom, or black pepper make nice additions to this invigorating blend.

Kitchari with Kapha-balancing veggies

Kitchari is balancing for all three doshas. To make kitchari a Kapha recipe, try adding warming spices such as black pepper, turmeric, and small amounts of clove. Also, you can add in Kapha-balancing veggies, such as kale, broccoli, and cabbage. Read our other post Kitchari recipe to learn how to make kitchari.

Roasted chickpeas

Roasting chickpeas in the oven is a great way to add some crunch to your meal. Or, eat stand-alone as a snack. Here’s how to make crunchy roasted chickpeas:

Directions

• Preheat oven to 375 degrees.
• Drain 1-2 cans of chickpeas.
• Optionally, lightly coat the chickpeas in safflower or sunflower oil.
• Spice with black pepper and salt. Or, make curried chickpeas, using yellow curry powder or garam masala powder.
• Spread evenly on a pan and roast until crispy and golden brown (about 40 minutes).

These crispy roasted chickpeas are best eaten hot and fresh!

For more Kapha recipes, check out Ayurvedic Breakfast Recipes for Kapha Types.

Greta Kent-Stoll is a Certified Ayurvedic Practitioner (NAMA), as well as a writer, editor, and Certified Iyengar Yoga Teacher. She is the co-owner of Iyengar Yoga Asheville. You can learn more about Greta’s work at Asheville Ayurveda.

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If you have a predominantly Vata constitution or suspect that you have a Vata imbalance, you may wonder what to look for in a Vata recipe. Vata recipes balance out the inherent qualities of Vata dosha. The light, cool, and dry aspects of Vata dosha are balanced by foods that are warm, moist, and somewhat heavy or nourishing.

What Are Vata Balancing Foods?

Vata-balancing foods include warming spices, such as cinnamon, ginger, clove, black pepper, turmeric, and truly most spices in moderation. Also, Vata recipes generally include oil or at least a watery component, as moisture balances the dryness of Vata dosha. Ghee, ghruta, and sesame oil are especially balancing for Vata dosha.

In addition, heavy foods such as whole grains and nuts balance the lightness of Vata dosha. Good choices include oats, whole wheat, rice, almonds, and cashews. As far as veggies are concerned, many Vata-types will gravitate to salads and leafy greens, which tend to be light, bitter, and drying. Small amounts of leafy greens are fine for Vata dosha, but greens should be cooked and salad is best eaten with an oily dressing. In general, root veggies and starchy vegetables, such as sweet potatoes, parsnips, and squash will be better suited to Vata dosha.

Vata Recipes: A Few Ideas

The foods mentioned in this article are certainly not an exhaustive list of Vata-balancing foods, but provide a few ideas as to some places to start when you wish to keep Vata dosha in check. Here is one Vata recipe that makes a great treat or snack. This recipe comes from the California College of Ayurveda. I received this recipe during my training there and have handed it down to many clients who have attested to its tastiness. Treat this recipe as an initial guide—feel free to come up with your own variations!

Nourishing Nut Butter Date Balls

8 ounces almond, cashew, or sunflower butter
4-6 soft Medjool dates
1/8 cup honey or maple syrup
1 tablespoon ghee/ ghruta
1/2 teaspoon. cinnamon powder
1/8 teaspoon cardamom powder
1/4 teaspoon ginger powder
1 tablespoon adaptogens (such as maca, ashwagandha, or shatavari) – optional
1 tablespoon raw cacao powder

Directions

Put all ingredients into a food processor. Blend until evenly mixed.

Move mixture into a bowl. Refrigerate covered for 1/2 hour.

Roll into bite-sized balls. Optionally coat with raw cacao powder or cinnamon.

Store in refrigerator for up to one week or freeze. Eat 1-2 when you need a nourishing snack or wish for a healthy treat.

These Nourishing Nut Butter Date Balls are just one idea for a Vata Recipe.

More ideas for Vata recipes include:

• Kitchari with ghee and Vata-balancing vegetables, such as carrots and sweet potatoes
• Almond butter toast
• Rice pudding
• Roasted squash served with cinnamon and ghee
• Roasted sweet potatoes with sauteed kale and mustard seeds

And more ideas for a Vata balancing breakfast!

Greta Kent-Stoll is a Certified Ayurvedic Practitioner (NAMA), as well as a writer, editor, and Certified Iyengar Yoga Teacher. She is the co-owner of Iyengar Yoga Asheville. You can learn more about Greta’s work at Asheville Ayurveda.

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Spices for Vata: Warm and Comforting

In order to understand the best spices for Vata, it may help to first consider the qualities of Vata dosha. Vata dosha is light, dry, cool, rough, and subtle. Therefore, warming spices tend to be helpful for Vata dosha. Also, cinnamon and licorice, which are sweet, are helpful spices for Vata since the sweet taste consists of earth and water. Earth and water balance the light, dry, cool qualities of Vata dosha.

In addition, Vata types tend to experience bloating and variable digestion, so carminative spices such as cardamom, ginger, cinnamon, and small amounts of black pepper are helpful. Also, the light, mobile, airy aspects of Vata dosha can make these types susceptible to feelings of insecurity. Therefore, warming, comforting spices such as star anise tend to be pleasant and balancing spices for Vata.

Let’s take a closer look at a few favorite spices for Vata!

Cinnamon

The smell of cinnamon tends to evoke a sense of warmth and comfort. This sweet, pungent spice assists with healthy circulation and digestion. It assists in the absorption of nutrients and has a calming, sattvic energy that pacifies Vata dosha (Dass, 2013). Use this spice for Vata on stewed or baked apples with ghruta ghee, sprinkled in hot cocoa, and as a key ingredient in masala chai. Cinnamon is also an ingredient in Chyawanprash. There are numerous ways to enjoy cinnamon, and these are just a few ideas for starters!

Ginger

Ginger is easily one of the most versatile and broadly applicable spices for Vata. Revered in Ayurveda and Chinese medicine, this warming spice supports agni (digestive fire), aids circulation, calms nausea, and is an effective anti-inflammatory. The warming, sweet qualities of fresh ginger in particular make this a powerful spice for Vata. Ginger is a key ingredient in masala chai and many savory Ayurvedic dishes. Add fresh or dried ginger to kitchari, curries, and stir-fry vegetables. Ginger is also an ingredient in Chyawanprash.

Cardamom

Cardamom is not as hot as ginger. However, it is gently warming and is considered refreshing and sattvic. This aromatic, tasty spice is a good choice for Vata for many reasons: it gently stimulates agni and soothes bloating and indigestion (Dass, 2013). Cardamom also helps with the digestion of heavy, dairy foods such as milk and ice cream. Oftentimes, those with a Vata constitution have variable or delicate digestion, so carminatives such as cardamom should definitely be included in spices for Vata.

Spice Is More Than Nice

This is just an introduction to spices for Vata. In fact, most spices are helpful for Vata dosha, with the exception of very hot spices. Overall, when it comes to spices for Vata, warming, comforting, sweet spices are good choices.

References

Dass, V. (2013). Ayurvedic Herbology: East & West. Twin Lakes, WI: Lotus Press.

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Rasa – Taste

In Ayurveda, taste is multi-layerd. There is the initial taste (rasa), the energetics (virya), and the overall or post-digestive effect (vipaka). This post will focus on the rasa, the initial taste. However, for general understanding, the virya is whether a food is cooling, warming, or heating and the vipaka speaks to whether a food is nourishing or purifying.

What Are The Six Ayurvedic Tastes?

Sweet

The sweet taste is the most nourishing and nutritive of the 6 Ayurvedic tastes. It is composed of earth and water. Dr. Lad teaches that “The sweet taste increases the vital essence of life.” (1) Some of the foods that are characterized by the sweet taste are dates, milk, rice, licorice, and ghruta ghee. Many of these foods nourish ojas (vigor/vitality) and support the integrity and strength of all the bodily tissues (1). When enjoyed in moderate amounts, the sweet taste provides essential stability and strength. When taken in excess, the sweet taste can dampen the agni (digestive fire) and may lead to ama or Kapha dosha issues.

Sour

The sour taste is also nutritive, though not as much as the sweet taste. Of the 6 Ayurvedic tastes, the sour taste is the best for building up the agni in the long run. Amla berry or amalaki, the base ingredient in Chyawanprash, is a great example of a sour food/herb. Other examples of sour foods include citrus fruits, yogurt, vinegar, cheese, lemons, and fermented foods such as kimchee and kombucha (1).

Salty

The salty taste is composed primarily of water and fire (1). When used in moderation (just a dash or pinch will do!), the salty taste supports digestion and augments the flavor of food. I think we can all relate to the importance of getting the “just right” balance with the salty taste. Too much salt may aggravate Pitta and Kapha doshas and can lead to signs of premature aging (1). However, just the right amount of salt will assist digestion and is essential for proper electrolyte balance.

Astringent

The astringent taste is perhaps the most difficult to describe of the 6 Ayurvedic tastes. If you think of an unripe persimmon, that is the quintessential expression of the astringent taste. Astringency relates to dryness, and also many astringent foods have a fair amount of earth element. Examples of astringent foods are cauliflower, beans, sour apples, and cranberries. The astringent taste is balancing for both Pitta and Kapha doshas.

Pungent

Pungent means spicy, and the pungent taste stimulates digestion and circulation. Pungent foods include spices such as cayenne, ginger, and black pepper, as well as naturally spicy foods such as radish. The pungent taste is balancing for Kapha doshas.

Bitter

The bitter taste is the most purifying of the 6 Ayurvedic tastes. Foods that are characterized by the bitter taste include dark leafy greens such as dandelion greens and kale. Also, aloe vera and coffee are bitter. The bitter taste is balancing for Kapha and Pitta doshas.

Just a Taste…

There is much to understand when it comes to the 6 Ayurvedic tastes. However, hopefully this gives you a taste (pun intended!) and a launching point for understanding the quality and effects of the 6 Ayurvedic tastes. Bon appetit!

References

Lad, V. & Lad, U. (1997). Ayurvedic cooking for self-healing (2nd ed.). The Ayurvedic Press.

Greta Kent-Stoll is a Certified Ayurvedic Practitioner (NAMA), as well as a writer, editor, and Certified Iyengar Yoga Teacher. Her Ayurveda practice is based in Asheville, North Carolina and she is the co-owner of Iyengar Yoga Asheville.

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The Reasoning Behind Ayurveda Oil Pulling

Firstly, in a broad sense, Ayurveda teaches that the simple act of caring for something and keeping it clean helps extend its longevity. Therefore, proper eye washing, nasal rinsing, and cleaning of our bodies are hygienic practices that show self-love and help circumvent illness and disease. Ayurveda oil pulling is a practice that nourishes the gums and supports dental health. It is a practice that bolsters overall oral hygiene.

Our mouths are full of bacteria, many necessary and beneficial. However, given that there are between 1,000 and 100,000 bacteria on each tooth in even a clean mouth, it stands to reason that there are a few bad actors among those bacteria! (1). Furthermore, each bacteria microorganism is coated in a thin layer of fat. Oil, another lipid, works by pulling in those fat-coated bacteria. Thus, the bacterial load in the mouth is reduced.

In addition, maintaining good oral hygiene has an effect on more than dental and periodontal health. Your oral microbiome can play a role in the health of your heart, immune system, sinuses, and may even impact pregnancy and delivery (1).

How To Do Oil Pulling

With all the benefits of oil-pulling, why not incorporate Ayurveda oil pulling into your daily oral hygiene routine? It is best to practice oil pulling in the morning on an empty stomach. You can do it after or before brushing your teeth, but some experts suggest brushing and then oil pulling. If you tongue scrape, you can tongue scrape, brush, and then oil pull. This way you will retain the positive effects of oil-pulling (2).

To oil pull, take about one tablespoon of oil into your mouth and gently swish around for anywhere from 1-20 minutes. It is often recommended that you work up to 15-20 minutes of oil pulling. However, some experts say that just a few minutes is plenty of time (2). Be sure to swish the oil all around the inside of your mouth and “pull” between the teeth to sweep up as much harmful bacteria as possible. Spit the oil into the toilet or trash (not down the sink as the oil may clog your pipes).

Which Oil is Best for Ayurveda Oil Pulling?

You have a few different options when it comes to the best oil for oil pulling. Sesame oil is nourishing and balancing for Vata dosha. Some people enjoy coconut oil and tout its function as an antimicrobial. Or, try oil pulling with Ghruta ghee, the most beloved oil in Ayurveda! Known for its nourishing, ojas building properties and ability to balance all three doshas, Ghruta ghee is one of the best oils for Ayurvedic oil pulling.

Greta Kent-Stoll is a Certified Ayurvedic Practitioner (NAMA), as well as a writer, editor, and Certified Iyengar Yoga Teacher. Her Ayurveda practice is based in Asheville, North Carolina and she is the co-owner of Iyengar Yoga Asheville.

References

(1) Emery, J. (2014). How dental professionals can respond to ‘oil pulling’ patients. Dentistry IQ. Retrieved from https://www.dentistryiq.com/dental-hygiene/patient-education/article/16359465/how-dental-professionals-can-respond-to-oil-pulling-patients

(2) Burhenne, M. (2020). Oil pulling: Benefits, risks & how to oil pull. Retrieved from https://askthedentist.com/oil-pulling-coconut-oil/

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Pitta Dosha: Light, Hot, and Oily

When thinking about the best recipes for a particular dosha or time of year, it is always good to first recall the predominant qualities of that dosha. Some of the qualities that describe Pitta dosha are: (1)

• Hot
• Sharp
• Light
• Oily
• Spreading or Mobile

Therefore, cooling, astringent foods, and foods that are a little bit heavy and stable tend to be balancing for Pitta dosha. The sweet, bitter, and astringent tastes are good for a Pitta dosha diet.

Pitta Shopping List

Keeping the above attributes in mind, let’s look at a few recipes and food ideas for Pitta dosha. Here are some good items to include on your Pitta shopping list in the summer:

• Kale
• Zucchini
• Okra
• Broccoli
• Brussel Sprouts
• Cabbage
• Green beans
• Beets
• Pomegranates
• Figs
• Apples
• Rice
• Ghruta ghee
• Coconut
• Sunflower seeds
• Barley
• Chickpeas
• Mung dal
• Fresh basil

This is by no means an exhaustive list, but rather some ideas to get you started. When shopping for produce, look for items that are local and organic whenever possible. This will naturally guide you to choices that are in season—and balancing for the dosha that predominates during the time of year. For instance, during mid to late summer where I live in the southeastern USA, kale, green beans, okra, and beets are readily available from my local farmer. It’s no coincidence that these foods are also balancing for Pitta dosha!

Take a look at this comprehensive list of Pitta foods to learn the best foods for balancing Pitta.

Pitta Recipes

Now let’s look at some fun Pitta recipe ideas and ways you can turn these delicious foods into simple, nourishing, balancing meals.

Whether I am in India or the American South, okra is a personal favorite! Okra has a sweet and astringent taste, a cooling energy, and a sweet (nourishing) post-digestive effect. (1) These qualities make it perfect for Pitta dosha and Pitta recipes. There are many different ways to prepare okra. I like to chop it up into small wheels and oven roast with Ghruta ghee, salt, and spices until crispy. This also takes away the slimy quality that many find so unappealing. For spicing, choose from coriander, turmeric, black pepper, caraway, cumin, or try a mild yellow curry powder. You can also garnish with fresh basil or fresh parsley.

Other recipe ideas for Pitta dosha include:

• Kitchari made with cooling, seasonal veggies
• Oatmeal spiced with cardamom and cinnamon
• Seasonal vegetable stirfry with balancing grains and/or beans
• Roasted beets
• Sauteed beet greens
• Avocado toast

Furthermore, ghee and ghruta are great cooking oils for Pitta recipes as ghee is mildly cooling and tridoshic.

Here’s to fully celebrating the delicious foods and recipes for Pitta balancing!

References

(1) Lad, U., & Lad, V. (1994). Ayurvedic Cooking for Self-Healing. The Ayurvedic Press.

Greta Kent-Stoll is a Certified Ayurvedic Practitioner (NAMA), as well as a writer, editor, and Certified Iyengar Yoga Teacher. Her Ayurveda practice is based in Asheville, North Carolina and she is the co-owner of Iyengar Yoga Asheville.

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The Power of Nasya

Nasya oil can be used in a couple of different ways. There is a day-to-day self-care method for using nasya oil and a deeper, therapeutic application. Before we discuss these two methods, let’s first consider why nasya oil at all!

Ayurveda teaches that the nasal passage is the “door to the brain and consciousness” (1). Furthermore, prana, or life force, is carried on the breath. So when you inhale you are also taking in prana. Therefore, keeping the nasal passages clear is one way in which you can keep the gates of prana open.

Nasya Oil for Daily Care

If you experience dry nasal passages, sinus congestion, headaches, or hoarseness, a bit of daily nasal passage oiling can be a great help! You can purchase special nasya oils from Ayurvedic product suppliers. Many of these oils are are infused with supportive and aromatic herbs.

Or, you can use a bit of pure ghee or ghruta for your daily nasya practice. Remember that our bodies digest ghee quite easily and that ghee builds ojas and nourishes the brain. Therefore, daily nasal massage with a bit of ghee is a great way to support clear breathing, healthy nasal passages, and optimal intake of breath and prana.

A Practice For Better Breathing and Emotional Flow

For nasal massage with ghee, put just a dab of ghee on a clean finger (be sure your fingernails are trimmed!) and massage gently for several seconds using a circular motion (1). Dr. Lad writes that this practice supports clear breathing and may help one’s emotions to flow better (1).

Furthermore, if you don’t love the idea of massaging your nasal passages, you can simply dap a bit of ghee inside your nostrils. Or, use a dropper bottle to apply a drop or two to each nostril. For this method, you will need to slightly warm the bottle of ghee and lie back for a couple of minutes until the ghee is absorbed.

Nasya Oil in Clinical Use

Many Ayurvedic practitioners practice nasya as a body therapy. This is a more involved process compared with a drop or two of oil in the nose. In this case, one typically uses herbal-infused oils and a more generous amount of oil. Facial massage and steaming may also be part of a more involved nasya therapy.

When Nasya Oil Is Not Appropriate

Nasya oil, whether applied in a daily self-care way or as part of a deeper therapy, is useful for many conditions. Indications include headaches, neck and jaw stiffness, dental issues, speech disorders, and depleted sexual energy (2). At the same time, there are contraindications for nasya. Contraindications include pregnancy, menstruation, hunger, and dehydration (2). Also, one should not do nasya after consuming alcohol, or immediately after bathing or eating. In addition, nasya is not for children under 7 or those over 80 years old (2).

There are many benefits to using nasya oil. You can try just a dab of ghee in the nose daily. Or, seek out a practitioner for the full nasya treatment! As with any Ayurvedic practices, if you are unsure as to whether nasya is a good fit for you, consult with a trained Ayurvedic practitioner for guidance.

REFERENCES

Lad, V. (1984). Ayurveda: The science of self-healing. Lotus Press.

(2) Lad, V. (n.d.). Nasya. The Ayurvedic Institute. Retrieved from https://www.ayurveda.com/nasya/

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Oil For Vata

Since Vata dosha is light and dry by nature, it fits that oils balance Vata dosha. Oil adds moisture and heaviness to soothe Vata’s dry, light nature. What kind of oil and how to use it you may ask? There are no shortage of options! There are many wonderful oils to choose from for both internal and external use. When it comes to Vata oil, ghee (or better yet, ghruta) and sesame oil are held in high regard.

Ghee and ghruta are rich and nourishing, yet also stimulate agni (the digestive fire) and build ojas (vitality and vigor). This is desirable for all doshas. However, Vata dosha, with its tendency to cause an irregular appetite, can especially benefit from ghee. Also, those with a predominant Vata constitution are likely to deplete their ojas through too much movement, activity, and nervous tension. Therefore, foods that build ojas, such as ghee and almonds, are particularly good for Vata types or those with a Vata imbalance.

Sesame oil is also a nice choice as a Vata oil. You can use gently warmed sesame oil for daily abhyanga (self-massage with oil). And, sesame oil can be used in salads, for low-temperature cooking, or enjoyed as a drizzling oil.

Ways to Enjoy Oil for Vata Balance

We have covered a couple of good oil choices for Vata dosha. You may be wondering now how to use oil to balance Vata dosha. Vata types tend to need to consume ample amounts of oil. In fact, the amount of ghee that some Vata types consume may be shocking to their Pitta and Kapha counterparts! Of course, one always needs to be reasonable and mindful of one’s specific health conditions. However, as long as it is good quality oil, such as organic, grass-fed or free-range ghee or ghruta, most people with a Vata constitution can enjoy lipids generously.

Add ghee or ghruta to your morning porridge or kitchari, use it for roasting or frying, or even stir a teaspoon into hot water or tea and drink up!

Vata Oil for Your Body

I also mentioned earlier that oil massage is a great way to enjoy the Vata-balancing effects of oil. You can massage your face, feet, and whole body with sesame oil, ghee, or special herbal-infused oils on a daily basis. This is a wonderful way to nourish your skin, muscles, and connective tissue.

In addition, the medas dhatu, or fat tissue, is connected to self-love. So, by nourishing ourselves with good Vata oils from the inside out and outside in, we are showing ourselves love.

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