2 tablespoons olive oil
3 cups canned chickpeas
(garbanzo beans) drained
2 teaspoons roasted ground cumin
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.
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
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.
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
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,
Additional self-care practices—including yoga, pran-ayama (breathing techniques),
mantra (chanting) and meditation—are suggested for each
Toss pesto and chickpeas in a separate bowl.
Allow the beans to marinate in pesto for 15 to 20
minutes. Enjoy this salad warm, cold or at room
temperature. Makes 4 servings.
Recipe by Sapna Punjabi-Gupta