HAPPY SPRING!!!   I am adjusting to a new climate and looking forward to the warm sunny days, colorful blooming azaleas and daffodils, and a break from my delicious hot chicken soup that has sustained me over the past few months. The change of seasons affect our body more than we realize. Our skin, digestion, and sleep patterns all adjust, similarly to changes in Nature all around us.

In Ayurvedic medicine, each body type, or dosha, has its own response to surroundings, including the food we ingest, the changes in weather, and our physical activity. There are three dosha types: Vata, Pitta, and Kapha. Some people are a combination of the elements of more than one dosha.  Vata is associated with the “ether” in nature, and air and may have a somewhat ungrounded constitution.  People of this type tend to be thin, anxious, with sensitive digestion, dry skin and thin hair.  They are easily fatigued and often feel cold.  The Western model of this type is called ectomorphic.

Pitta is associated with fire and having an energetic constitution, representing transformation. It often manifests with good digestion and quick metabolism. However, overstimulation can result in irregular hormonal activity  and quick anger. Traits are muscular bodies, warmer than other doshic types, and prone to inflammatory skin conditions. The comparable Western model is the mesomorphic type.

Kapha is associated with earth and water, and manifests in a slower constitution, possibly heavier body types. They are usually nourishing and calm, but can also experience congestion of mucous membranes, with a tendency to laziness and inflexibility.  They may suffer from bronchitis, or have a tendency to have oily skin, and thick soft hair. Usually sleep is well, but may gain weight easily. The Western comparable type is the endomorph.

I believe what we eat, how we nourish and take care of our bodies defines our dosha in many ways.  Being mindful of how we approach nutrition and habitual activities can be helpful in staying well.  Today, I made one of my favorite salads for spring and warmer days.  The colors on the plate mean so much, showing the nutritional value of all the components of your meal.  I paired this dish with a glass of sparkling Sicilian lemon soda, and my thoughts have taken me back to the Italian Riviera and the Mediterranean! Bella!

Shrimp and Beet Vegetable Salad (photo above)

6 cooked shrimp- tail off

Bibb lettuce or Romaine

Red cabbage-shredded

Red onion-chopped

Red beets-julienne style

Cauliflower florets (blanched, breaded and baked prior)

blue cheese-crumbled

walnuts-chopped

cranberries or blueberries (if desired)

Dressing:

salt/pepper/garlic powder

lime juice

Pomegranate or regular balsamic vinegar

olive oil

This meal is loaded with antioxidant power and nutritional value.  Remember, the more colors you can incorporate in your meals, the healthier.  Buon appetito! Eat well, Be well.