While we divide the seasons into spring, summer, autumn and winter, Ayurveda classifies the year according to the predominance of one or another dosha in each particular period. In the northern hemisphere, the time of Kapha dosha begins in the second half of winter and lasts until about May – during this period the world “wakes up”: the first flowers appear, birds sing, buds on trees, and the sun becomes brighter.
Now, while our body has accumulated Kapha, it is a good idea to “general clean” from the inside. Classical Ayurveda recommends a procedure called Virechana, but there are a number of activities that you can do yourself. Lunch should be the heaviest meal of the day, unlike the morning and evening when Kapha is dominant. Give preference to preferably well-cooked food and not raw. Before eating, it is recommended to eat a little ginger (in 10 minutes) -.
During the Kapha period, it is good to add spices to food, especially. Raw honey helps to liquefy Kapha and remove excess from the body, while cooked honey is considered a poison from the point of view of Ayurveda.
Kapha is very important for balancing. Just as sleep is essential for maintaining Vata dosha, proper diet is essential for Pitta, and physical activity is essential for Kapha. Consider the recommendations for each of the constitutions during the period of Kapha predominance (late winter – early spring).
Since lightness, movement and dryness are the main characteristics of Vata dosha, Kapha season can be a balancing one for it. The environment is filled with moisture and warmth, which pacifies Vata. However, the start of the season is still cold and climate change can be difficult for sensitive Wat. Oil massage before and after a shower, pleasant pastime with loved ones in warmth, meditation and grounding practice will be very useful. All this will keep Vata’s restless mind in balance. While sweet, salty, and sour tastes are recommended for Vata, there may be some difficulty during Kapha periods. The fact is that Vata-reducing tastes excite Kapha. Seasonings that are good for Vata and Kapha: mustard, cardamom, ginger, garlic, licorice (licorice).
The Kapha period is quite auspicious for Pitta, whose fire needs to be cooled down. On the dietary side, it is necessary to increase the bitter and viscous taste, while limiting the sweet, which increases Kapha. In addition, it is important for Pitta to be picky about herbs and spices, as many of them throw her off balance. Coriander, cardamom, turmeric, cilantro, and licorice are among the foods that are good for Kapha without aggravating Pitta. During this period, Pitts are advised to avoid caffeine. Excessive use of it can lead Pitta to imbalance and irritability.
Many may think that during the period of the predominance of Kapha, representatives of this type feel favorable, but this is far from always the case. However, by focusing on reducing Kapha one can enjoy the season. What is important to pay attention to: staying warm, physical activity, appropriate diet. Kaphas must remember that their constitution tends towards laziness and stagnation (especially during this period), and that is why active movement is important for them.
Ayurveda recommends wearing bright, warm clothing and using eucalyptus, sage and rosemary scented incense sticks. Kapham also goes very well with self-massage with light and warm oils. Kaphas should avoid cold and sweet foods. Tonic, warming spices are very useful, as well as reducing salt in the diet. Foods best for Kapha season: Broccoli soup, spinach, basil, quinoa, apples, pears, lettuce, cabbage.