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Food Is Life

Every wise tradition of life embraces a simple truth, food is life.

I just spent a month on Maui with a side trip to Japan. This wise truth is evident in these two cultures. The ritual of eating transcends all boundaries of time, culture, and religion. Food in these parts of the world is sacred. The very act of eating is a direct communication with Mother Nature’s divine energy. According to ancient Ayurvedic sages, food nourishes our mind, body, senses, and spirit on all levels of being. From our first taste of mother’s milk to sharing meals with loved ones and friends throughout our lifetime, the ritual of eating is deeply ingrained within the human experience.

This month’s writing will take a little vacation from technicalities. In the prior months, we have discussed Ayurveda basics including the 3 dosha types and used guidelines to determine our own dosha. Ayurveda has 2 main goals: to preserve the health of the healthy, keeping you balanced throughout life’s journey and to eradicate the diseases are imbalances in the sick. Remember Ayurveda had influenced many medical systems incorporating “blue zone” concepts with modern medicine.

It is important for everyone to make changes in diet and lifestyle during each new season. Though we are still in Kapha season, geographically we will enter Pita quite soon. Summer is hot and bright, just like the Pita dosha - the sun is at its strongest and physical activity is high and it is important to take measures to avoid overheating.

As we enter Pita season, start looking for its qualities. The qualities of Pita include oily, sharp, hot, sunny, moving, liquid and acidic. During this time,

  • Favor foods with sweet, bitter, and astringent tastes.

  • Slow down on meat which is oilier.

  • Avoid refined sugar and limit alcohol and caffeine.

  • Consume cooling cooked fruits and vegetables.

  • Drink refreshing iced teas.

  • Use cooling summer herbs and spices, dill, cilantro, fennel and saffron.

  • Go easy on the garlic, cumin, and salt.

General recommendations suitable for all doshas during this time include

  • eating cooling foods,

  • wear light breathable clothing,

  • take cool baths and showers,

  • avoid overly spicy foods,

  • drink more water,

  • avoid exposure to the sun between noon and 3pm,

  • take a short nap during the day,

  • drink more water,

  • favor cooling exercises such as swimming, and

  • take walks under the moonlight.

Remember to include all 6 tastes in each meal, eat according to your individual constitution, favor fresh high quality organic foods, avoid cold and carbonated foods with meals, and practice proper food combining techniques. You have probably noticed that certain foods just don’t go together. Drinking orange juice and milk at breakfast may create a curdling in the stomach making digestion difficult. Ayurveda identifies several food combinations to avoid, and many are related to combinations with dairy foods. Keep in mind that fresh fruits with any other foods may create sour juices, cooked fruits are easier to digest with other foods.


Recipes for Pita Season - Our way to perfect health!

Mint Tea


  • 2 cups of filtered water

  • 12 fresh mint leaves

  • 2 teaspoons of dried peppermint leaves or 1 organic peppermint tea bag


  1. bring water to a boil, reduce heat and simmer

  2. Add mint leaves and or tea bag.

  3. Pour it into a teapot and let it brew for 10 minutes.

  4. Pour through a strainer and serve hot or cold. Especially satisfying over crushed ice.

Breakfast Cookies


  • 1 ½ cups of oats

  • ¼ cup of cacao powder

  • 1/3 cup of almond or peanut butter

  • 1 mashed banana

  • ½ cup chopped nuts

  • 3 tbsp. maple syrup

  • 3 tbsp. almond milk


  1. Preheat oven to 350F.

  2. Add all ingredients to a large mixing bowl and stir well to combine. If you don’t think mixture is wet enough, add a little more nut butter.

  3. Divide into 8 equal portions and mold them into a cookie shape on a large baking tray.

  4. Sprinkle a few nuts over each.

  5. Bake for about 15 minutes.

Watermelon Salad


  • 3 cups of cubed watermelon

  • 1 cup of cherry or grape tomatoes or combination

  • 1 medium cucumber

  • 1 small red onion

  • 1/3 cup of pitted Kalamata olives

  • 1/3 cup crumbled feta

  • Chopped parsley and mint, olive oil and red wine vinegar, salt, and pepper.


  1. In a large bowl combine the watermelon, chipped tomatoes, cucumber peeled, seeded, and chopped, red onion sliced, pitted olives, feta and parsley and mint.

  2. Drizzle with olive oil and red wine vinegar, sprinkle with salt and pepper, toss and serve. Best with Maldon salt.


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