SALAD

2 tablespoons olive oil

3 cups canned chickpeas (garbanzo beans) drained

2 teaspoons roasted ground cumin

PESTO

1 cup fresh, frozen or dried coconut flakes

2 cups fresh basil leaves

1/4 cup olive oil

1 tablespoon lime juice

1 garlic clove

1 small serrano chili

1 teaspoon cumin seeds (or ground cumin)

Salt and black pepper to taste

Prepare the salad: Heat 2 tablespoons of oil in a pan over medium heat. Add chickpeas and cumin. Sauté for about 2 minutes. Set aside.

Prepare the pesto: Combine all ingredients in a food processor and pulse until coarse.

Chickpea Coconut
Pesto Salad

The five elements

you can digest,” and also emphasizes how and when you eat.

Favor foods that are naturally sweet, bitter and astringent. Avoid excessive amounts of sour, salty and pungent foods.

Relish fresh seasonal fruits and vegetables that are naturally cooling, such as cucumber, watermelon, lettuce and green leafy vegetables.

Enjoy fresh salads at lunch. Include easy-to-digest mung beans and peas to add an astringent taste to summer meals.

Ghee (clarified butter) and coconut, olive
and avocado oils have a cooling effect
in the body and can be used in summer
cooking. Cilantro, cardamom, coriander,
excellent to counterbalance the intensity
of fiery pitta.

Food is one way to balance pitta in the summer. Exercise, skin care and even the colors you wear can impact your constitution during the summer. Ayurvedic food and lifestyle recommendations are simple, yet they can have a profound effect, helping us to live optimally by observing cycles in nature and using practices that align ourselves with it.

Doshas

and food

Vata (comprising air and ether elements) regulates the nervous system and body movement. Vatas have an affinity for arts, literature and spirituality. The dry and light quality of vata tends to easily cause constipation, dry skin and intestinal gas. Fall through early winter is vata season.

Warming soups, stews and herbal teas help counterbalance this dosha.

Pitta (comprising fire and water elements) governs digestion and the metabolic system. Pittas are competitive, focused and multitasking. The hot, sharp, oily and liquid quality of pitta can manifest as acid reflux and inflammation. Pitta season begins in late spring and continues through early fall. (See “Summer Steps” in the main article for food suggestions.)

Kapha (comprising water and earth elements) is associated with the lymph system and can manifest as sinus congestion and allergies.

Kaphas exhibit kindness and compassion, but can hold on to the past, become depressed and struggle with weight gain. Kapha season is late winter through late spring.

Bitter, light, drying foods, such as sprouts, beans and salads, balance kapha.

Additional self-care practices—including yoga, pran-ayama (breathing techniques), mantra (chanting) and meditation—are suggested for each dosha.—SPG